姓名：郭擎
性别：男
学历：博士研究生
职称：副教授
工作单位：天津科技大学
教育情况：
2021.07—至今 天津科技大学 食品营养与安全国家重点实验室
2020.01—2021.01 University of Massachusetts，Amherst 食品科学 博士联合培养
2017.09—2021.06中国农业大学 食品科学 工学博士学位
2014.09—2017.03 天津科技大学 食品工程 工程硕士学位
2010.09—2014.07 天津科技大学 食品科学与工程 工学学士学位
工作经历：
2021.07—至今 天津科技大学 食品营养与安全国家重点实验室
所主持的项目及其进展:
1、参与国家“十三五”项目“现代饮料高速罐装加工技术及成套装备开发”，结题
2、主持研发新型低卡甜味剂（横向项目），结题
3、参与国家自然科学基金面上项目“玉米醇溶蛋白/藻酸丙二醇酯/小分子乳化剂三元复
合胶体颗粒稳定β-胡萝卜素Pickering乳液机理研究”，在研
所受奖项:
博士在读其间，多次获得一等学业奖学金，各项企业奖学金，优秀毕业论文及优秀毕业生称号
主要研究方向：
食品功能因子递送系统研究
代表性著作：
近年来，以第一作者或通讯作者发表论文12篇，其中SCI收录10篇。累计影响因子74.679。
1. Guo, Q., Bayram, I., Shu, X., Su, J., Liao, W., Wang, Y., Gao, Y. Improvement of stability and bioaccessibility of β-carotene by curcumin in pea protein isolate-based complexes-stabilized emulsions: Effect of protein complexation by pectin and small molecular surfactants. Food Chemistry, 2022, 367, 130726.
2. Guo, Q., Shu, X., Su, J., Li, Q., Tong, Z., Yuan, F., Mao, L., Gao, Y. Interfacial properties and antioxidant capacity of pickering emulsions stabilized by high methoxyl pectin-surfactant-pea protein isolate-curcumin complexes: Impact of different types of surfactants. Lwt-Food Science and Technology, 2022, 153, 112453.
3. Guo, Q., Su, J., Shu, X., Yuan, F., Mao, L., Liu, J., Gao, Y. Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin. Food Chemistry, 2021, 337, 128019.
4. Guo, Q., Shu, X., Hu, Y., Su, J., Chen, S., Decker, E., Gao, Y Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility. Food Hydrocolloids, 2021, 111, 106265.
5. Guo, Q., Bayram, I., Zhang, W., Su, J., Shu, X., Yuan, F., Mao, L., Gao, Y. Fabrication and characterization of curcumin-loaded pea protein isolate-surfactant complexes at neutral pH. Food Hydrocolloids, 2021, 111, 106214.
6. Guo, Q., Su, J., Shu, X., Yuan, F., Mao, L., Gao, Y. Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes: Fabrication, characterization and delivery of resveratrol. Food Chemistry, 2020, 321, 126706.
7. Guo, Q., Su, J., Shu, X., Yuan, F., Mao, L., Liu, J., Gao, Y. Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin. Food Hydrocolloids, 2020, 105, 105777.
8. Guo, Q., Su, J., Xie, W., Tu, X., Yuan, F., Mao, L., Gao, Y. Curcumin-loaded pea protein isolate-high methoxyl pectin complexes induced by calcium ions: Characterization, stability and in vitro digestibility. Food Hydrocolloids, 2020, 98, 105284.
9. Guo, Q., Su, J., Yuan, F., Mao, L., Gao, Y. Preparation, characterization and stability of pea protein isolate and propylene glycol alginate soluble complexes. Lwt-Food Science and Technology, 2019, 101, 476-482.
10. Guo, Q., Gao, S., Sun, Y., Gao, Y., Wang, X., & Zhang, Z. Antioxidant efficacy of rosemary ethanol extract in palm oil during frying and accelerated storage. Industrial Crops and Products, 2016, 94 (30), 82-88.
