姓名： 蔡朝霞
性别： 女
学历： 博士
职称： 教授
工作单位： 华中农业大学食品科技学院
教育情况：
1997年－2001年于湖北大学化学与材料科学学院获化学教育专业学士学位；
2001年－2004年于湖北大学化学与材料科学学院获应用化学专业硕士学位；
2004年－2007年于南开大学化学学院获分析化学专业博士学位；
工作经历：
2007年－2010年任华中农业大学食品科学技术学院讲师；
2011年至2016.5任华中农业大学食品科学技术学院副教授；
2014.5至2015.5美国俄勒岗州立大学食品科学系访问学者研究；
2016.12-至今华中农业大学食品科学技术学院教授
所受奖项：
获得中国分析测试协会科学技术奖“CAIA奖”一等奖、三等奖各一项。2021年获得湖北省科技进步二等奖一项（排名第一），2014年获得湖北省科技进步一等奖一项（排名第六），2016年获得湖北省科技进步奖一项（第四），获农业部农产品加工局 2017 年度农品加工业科技创新推广成果。
主要研究方向：
食品安全；光谱分析；畜产品加工与安全；蛋品加工技术与安全；
代表性著作：
Zhaoxia Cai* Positive response to surfactants on the interfacial behavior and aggregation stability of Fab fragments from yolk immunoglobulin International Journal of Biological Macromolecules, 193 (2021) 1078–1085
Zhaoxia Cai*Foaming Properties and Aggregation Mechanism of Egg White Protein by Different Physical Treatments, LWT - Food Science and Technology, 2022,153,112505
Zhaoxia Cai* Preparation and characterization of egg yolk immunoglobulin Y loaded chitosan-liposome assisted by supercritical carbon dioxide, Food Chemistry 369 (2022) 130934
Zhaoxia Cai* Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure, Food Chemistry, 2022,372, 131215
Zhaoxia Cai* Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness, Food Chemistry368 (2022) 130825
Cai, Zhaoxia* Fab Fragment of Immunoglobulin Y Modulates NF-κB and MAPK Signaling through TLR4 and αVβ3 Integrin and Inhibits the Inflammatory Effect on R264.7 Macrophages Journal of Agricultural and Food Chemistry, 2021, 69, 8747−8757
Zhaoxia Cai*, Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure Food Hydrocolloids, 2021,120,106876
Zhaoxia Cai* Enhancing the resistance of anthocyanins to environmental stress by assembly of ovalbumin–propylene glycol alginate nanocomplexes Food Hydrocolloids, 2021, 118, 106668
Zhaoxia Cai*Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates Food Hydrocolloids, 2020,108,105978
Zhaoxia Cai* Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment Journal of Food Engineering, 2020, 284,110076
Zhaoxia Cai* An easy and simple separation method for Fc and Fab fragments from chicken immunoglobulin Y (IgY) Journal of Chromatography B, 2020,1141（15）122011
Zhaoxia Cai* Addition of cationic guar-gum and oleic acid improved the stability of plasma emulsions prepared with enzymatically hydrolyzed egg yolk Food Hydrocolloids,2020,105,105827
Zhaoxia Cai* Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment Food Chemistry 2020,317, 126349
Zhaoxia Cai* Structural Description of the Interface Composition of Emulsions Stabilized by Egg Yolk Enzymatic Hydrolyzed Granules Food Hydrocolloids，2020, 101,105521，
Zhaoxia Cai* Study on structural, rheological and foaming properties of ovalbumin by ultrasound assisted glycosylation with xylose Ultrasonics-Sonochemistry, 2019, 58,104644
Zhaoxia Cai*Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties LWT - Food Science and Technology 2019, 110, 214-222
Zhaoxia Cai* Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin International Journal of Biological Macromolecules 2019,131(15)293-300
Zhaoxia Cai* Ovalbumin as a precursor for green synthesis of highly fluorescent carbon dots for cell imaging Journal of Biomedical Nanotechnology 2019,15,1232-1240
Zhaoxia Cai* Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions Food Hydrocolloids, 2019, 91,166-173
Zhaoxia Cai*, Xi Huang* Rapid and Universal Detection of Ovalbumin Based on N,O,P -co-doped Carbon dots-Fluorescence Resonance Energy Transfer Technology Sensors and Actuators B: Chemical, 2018(269)278-287
Zhaoxia Cai* Fluorescence switch biosensor based on quantum dots and gold nanoparticles for discriminative detection of lysozyme International Journal of Biological Macromolecules 2017,103, 1155-1161
Zhaoxia Cai∗ Mass spectrometry characterization for N-glycosylation ofimmunoglobulin Y from hen egg yolk International Journal of Biological Macromolecules 108 (2018) 277–283
Zhaoxia Cai∗ The impact of N-glycosylation on conformation and stability of immunoglobulin Y from egg yolk International Journal of Biological Macromolecules 2017,96,129-136
Zhaoxia Cai* Monitoring glycation-induced structural and biofunctional changes in chicken immunoglobulin Y by different monosaccharides Poultry Science 2016, 95 (11),2715-2723
Zhaoxia Cai* A rapid triple-mode fluorescence switch assay for immunoglobulin detection by using quantum dots-gold nanoparticles nanocomposites Sensors and Actuators B: Chemical, 2016,231, 779-786
Zhaoxia Cai* A sensitive and selective resonance Rayleigh scattering method for quick detection of avidin using affinity labeling Au nanoparticles Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2016, 162(5), 75-80
Zhaoxia Cai*, Determination of egg yolk immunoglobulin by resonance light scattering of affinity labeled Au nanoparticles, Food Analytical methods,2016, 9(7), 2052-2059
Zhaoxia Cai* A “Turn-on-off-on” fluorescence switch based on quantum dots and gold nanoparticles for discriminative detection of ovotransferrin，Talanta, 2016, 150, 407-414
Zhaoxia Cai*, Simultaneous, rapid and sensitive detection of three food-borne pathogens using multicolor quantum dot probes based on multiplex fluorescence immunoassay LWT - Food Science and Technology, 2015, 61, 368-376
ZhaoXia Cai* Two-color quantum dots-based fluorescence resonance energy transfer for rapid and sensitive detection of Salmonella on eggshells Journal of Photochemistry and Photobiology A: Chemistry 2015, 299, 131-137
Zhaoxia Cai*, A simple method for isolating chicken egg yolk immunoglobulin using effective delipidation solution and ammonium sulfate Poultry Science 2015, 94(1), 104-110
Zhaoxia Cai* The inhibition of fluorescence resonance energy transfer between multicolor quantum dots for rapid and sensitive detection of Staphylococcus aureus Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2015, 135, 428-434
Zhaoxia Cai*, A Sensitive and Selective Fluorimetric Method of Quick Determination of Sialic Acids in Egg Products by Lectin-CdTe Quantum Dots as Nanoprobe Journal of Food Science 2014,79(12), C2434-C2440
ZhaoXia Cai* Application of water-soluble ZnSe quantum dots on rapid and sensitive detection of MPB83 protein on the surface of Mycobacterium bovis Chinese Journal of Analytical Chemistry , 2014, 42(5), 643-647
Zhaoxia Cai* A simple quantum dot-based fluoroimmunoassay method for selective capturing and rapid detection of Salmonella on eggs Food control, 2014,35,26-32
Zhaoxia Cai* A novel two-step controlled basic water phase method for synthesizing size-tunable CdTe/Cd(OH)2 core/shell quantum dots with high quantum yield and excellent stability Journal of Luminescence 2013,143, 262-270
Zhaoxia Cai, Ultrasensitive and rapid lead sensing in water based on environmental friendly and high luminescent l-glutathione-capped-ZnSe quantum dots Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2012, 97, 909-914
Zhaoxia Cai, Determination of lysozyme at the nanogram level in chicken egg white using Resonance Rayleigh-scattering method with Cd-doped ZnSe quantum dots as probe Sensors and Actuators B: Chemical 2011,157, 368-373
Zhaoxia Cai, Determination of lysozyme at the nanogram level in food sample using Resonance Rayleigh-scattering method with Au nanoparticles as probe Spectrochimica Acta Part A 2011, 78, 1266–1271
Zhaoxia Cai, Facile size-controllable aqueous synthesis of water soluble CdTe/Cd(OH)2 core/shell nanoparticles with tunable optical property, high quantum yield and good stability Chin. J. Chem., 2008, 26(10), 1848-1852.
Zhaoxia Cai, Preparation, characterization and evaluation of water-solublel-cysteine-capped-CdS nanoparticles as fluorescence probe for detection of Hg(II) in aqueous solution Anal. Chim. Acta, 2006, 559, 234-239
Zhaoxia Cai, In situ electrostatic assembly of CdS nanoparticles onto aligned multiwalled carbon nanotubes in aqueous solution Nanotechnology, 2006,17, 4212-4216 Zhaoxia Cai, Determination of nucleic acid by a resonance light-scattering technique with fluorescein Chin. J. Anal. Chem. 2004, 32 (5), 647-650
