教 師 簡 歷
基本信息
照片/Photo：
電子郵箱/E-mail：qdttkl@163.com
個人簡介
教授，博士生導師，重慶巴渝學者。主要從事凝膠食品結構設計與品質調控方面的研究🏋️，具體包括多糖組分膠凝行為探究、凝膠網絡結構設計、物性及食用品質調控、新產品研發與創製等。承擔國家自然科學基金👨🏻🦳、湖北省重點研發計劃等項目，發表學術論文70余篇，申請/授權發明專利10余項，獲省部級獎勵2項。
課程教學
本科生課程：
食品原料學🧑🏼🦱，食品科學基礎
研究方向及課題
凝膠食品結構設計與品質調控
研究成果
近五年部分代表性成果：
[1] Qiao Dongling, Luo Man, Li Yishen, Jiang Fatang, Zhang Binjia, Xie Fengwei, Evolutions of synergistic binding between konjac glucomannan and xanthan with high pyruvate group content induced by monovalent and divalent cation concentration. Food Chemistry 2024, 432, 137237.
[2] Lin Lisong, Li Kexin, Liu Xizhong, Zhang Binjia, Zhao Guohua, Wu Kao, Jiang Fatang, et al., Assembly process of locust bean gum and xanthan gum for synergistic gelling revealed by atomic force microscopy. Food Hydrocolloids 2024, 156, 110263.
[3] Qiao Dongling, Hu Wanting, Wang Zhong, Xie Fengwei, Zhang Binjia, Jiang Fatang, Food structuring using microfluidics: Updated progress in fundamental principles and structure types. Journal of Food Engineering 2024, 360, 111703.
[4] Qiao Dongling, Li Yishen, Luo Man, Ye Fayin, Lin Lisong, Jiang Fatang, Zhao Guohua, et al., Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength. Food Hydrocolloids 2024, 155, 110227.
superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies. Advances in Colloid and Interface Science 2024, 325, 103113.
[5] Hou Xinran, Liu Xizhong, Zhao Guohua, Zhang Binjia, Jiang Fatang, Qiao Dongling, Self-assembly of curdlan molecules for the formation of thermally induced gels. Food Hydrocolloids 2024, 156, 110335.
[6] Qiao Dongling, Huang Yuchun, Zhao Guohua, Zhang Yuyan, Hou Xinran, Zhang Binjia, Jiang Fatang, Small and large oscillatory shear behaviors of gelatin/starch system regulated by amylose/amylopectin ratio. Food Hydrocolloids 2023, 142, 108780.
[7] Qiao Dongling, Luo Man, Li Yishen, Jiang Fatang, Zhang Binjia, New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy. Food Hydrocolloids 2023, 136, 108232.
[8] Qiao Dongling, Li Hao, Jiang Fatang, Zhao Siming, Chen Sheng, Zhang Binjia, Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system. Food Science and Human Wellness 2023, 12, 512-519.
[9] Qiao Dongling, Lu Jieyi, Shi Wenjuan, Li Hao, Zhang Liang, Jiang Fatang, Zhang Binjia, Deacetylation enhances the properties of konjac glucomannan/agar composites. Carbohydrate Polymers 2022, 276, 118776.
[10] Qiao Dongling, Shi Wenjuan, Luo Man, Jiang Fatang, Zhang Binjia, Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system. Carbohydrate Polymers 2022, 277, 118879.
