姓名：崔波

性别：男

学历：博士研究生

职称：教授

工作单位：齐鲁工业大学 食品科学与工程学院

教育情况：

山东轻工业学院本科，山东大学发酵工程专业硕士，江南大学食品科学与工程专业博士

工作经历：

1993.07—2013.04 山东轻工业学院食品工程系助教、讲师、副教授、教授（其间2002.06获山东大学发酵工程专业硕士学位；

2011.06获江南大学食品科学与工专业博士学位），

2013.04至今，齐鲁工业大学（原山东轻工业学院）教授。

2015.01—2018.01 齐鲁工业大学食品科学与工程学院执行院长，

2021.10—至今齐鲁工业大学（山东省科学院）食品科学与工程学部主任，食品科学与工程学院院长，山东省食品发酵工业研究设计院院长（聘），生物基材料与绿色造纸国家重点实验室副主任

所主持的项目及其进展

1．大宗油料绿色加工及高值化利用关键技术研发与应用，山东省重点研发计划（重大科技创新工程）项目，1356万元，2022.1-2025.12，主持。

2. 功能性淀粉及医养健康食品开发，山东省科教产融合创新试点工程（重大创新项目），481.2万元，2020.01-2021.12，主持。

3. 黄河三角洲耐盐碱作物功能性产品研发与产业化示范，国家重点研发计划课题，826 万元，2019.05-2022.12，主持。

4. 大宗粮油精深加工关键技术，山东省重点研发计划（重大科技创新工程）项目，980 万元，2019.07-2021.12，主持。

5. 基于糖尿病人群的碳水化合物组件制备关键技术，山东省重点研发计划（医用食品专项计划）项目，80万元，2018.01-2020.12，主持。

6. 专用型与功能性变性淀粉开发关键技术研究，济南市“高校20条”资助项目，150万元，2019.01-2021.12，主持。

所受奖项：

参与获得国家技术发明二等奖1项，获得山东省科技进步一等奖1项，二等奖2项。

主要研究方向：

农产品深加工，加工副产物综合利用，淀粉深加工，功能食品

代表性著作：

1. Kun Wang, Jie Sui, Wei Gao, Bin Yu, Chao Yuan, Li Guo, Bo Cui*, A.M. Abd ElAty. Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase. Food Hydrocolloids, 2022, 130 107733.

2. Bairu Zhang, Xueming Kang, Yunhui Cheng, Bo Cui*, A.M. Abd El-Aty. Impact of high moisture contents on the structure and functional properties of pea protein isolate during extrusion. Food Hydrocolloids, 2022, 127, 107508.

3. Bin Wang, Yuqing Dong, Youxin Fang, Wei Gao, Xuemin Kang, Pengfei Liu, Shouxin Yan, Bo Cui*, A. M, Abd El-Aty. Effects of different moisture contents on the structure and properties of corn starch during extrusion. Food Chemistry, 2022 130804.

4. Xuemin Kang, Jie Sui, Xiaolei Zhang, Gao Wei, Bin Wang, Pengfei Liu, Lizhong Qiu, Hossny A. El-Banna, Bo Cui*, A.M. Abd El-Aty. The impact of gliadin and glutenin on the formation and structure of starch-lipid complexes. Food Chemistry, 2022, 371, 131095.

5. Xuemin Kang, Siqiang Jia, Wei Gao, Bin Wang, Xiaolei Zhang, Yaoqi Tian, Qingjie Sun, Mohammed Atef, Bo Cui*, A.M. Abd El-Aty. The formation of starch-lipid complexes by microwave heating. Food Chemistry, 2022, 382, 132319.

Na Wang, Bo Cui*. An overview of ionic liquid-based adsorbents in food analysis. Trends in Analytical Chemistry, 2022，146，116496.

5. Jun Tang, Feixue Zou, Li Guo, Na Wang, Hongxia Zhang, Bo Cui *, Xingxun Liu. The relationship between linear chain length distributions of amylopectin and the functional properties of the debranched starch-based films. Carbohydrate Polymers, 2022, 279 119012.

6. Bin Wang, Bin Yu, Chao Yuan, Li Guo, Pengfei Liu, Wei Gao, Dapeng Li, Bo Cui*, A. M, Abd El-Aty. An overview on plasticized biodegradable corn starch-based films: the physicochemical properties and gelatinization process. Critical Reviews in Food Science and Nutrition, 2021, 1-11.

7. Bin Wang, Jie Sui, Bin Yu, Chao Yuan, Li Guo, Bo Cui*，A. M, Abd El-Aty. Physicochemical properties and antibacterial activity of corn starch-based films incorporated with Zanthoxylum bungeanum essential oil. Carbohydrate Polymers, 2021, 254, 117314.

8. Bin Wang, Wei Gao, Xuemin Kang, Yuqing Dong, Pengfei Liu, Shouxin Yan, Bin Yu, Li Guo, Bo Cui*, A. M, Abd El-Aty. Structural changes in corn starch granules treated at different temperatures. Food Hydrocolloids, 2021, 118, 106760.

9. Bin Wang, Shouxin Yan, Wei Gao, Xuemin Kang, Bin Yu, Pengfei Liu, Li Guo, Bo Cui*, A. M, Abd El-Aty. Antibacterial activity, optical, and functional properties of corn starch-based films impregnated with bamboo leaf volatile oil. Food Chemistry, 2021, 357, 129743.

10. Wei Gao, Pengfei Liu, Bin Wang, Xuemin Kang, Jie Zhu, Bo Cui*, A. M. Abd El-Aty. Synthesis, physicochemical and emulsifying properties of C-3 octenyl succinic anhydride-modified corn starch. Food Hydrocolloids, 2021, 120, 106961.

11. Wei Gao, Jie Zhu, Pengfei Liu, Bo Cui*, A. M. Abd El-Aty, Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate. Food Chemistry, 2021, 355, 129661.

12. Xuemin Kang, Wei Gao, Bin Wang, Bin Yu, Li Guo, Bo Cui*, A.M. Abd El-Aty. Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes. Food Chemistry, 2021, 351(3), 129303.