姓名：蔡茜茜
性别：女
学历：博士
职称：副研究员
工作单位：福州大学
教育情况：
2015.9-2019.3 福州大学 药物分析学专业 博士
2011.9-2014.6 福州大学 生化与分子生物学专业 硕士
2007.9-2011.6 福州大学 生物工程专业 本科
工作经历：
2022.8-至今 福州大学生物科学与工程学院 副研究员
2021.7-2022.8 福州大学生物科学与工程学院 助理研究员
2019.4-2021.5 福州大学石油化工学院 博士后
所受奖项：
2020.11 福建省科技进步奖 一等奖（3/10）
2023.3 中国轻工业联合会科技进步奖 一等奖（3/7）
2020.12 中国石油和化学工业联合会科技进步奖 一等奖（3/10）
2019.12 中国产学研合作创新成果奖 一等奖（3/10）
2022.12 中国食品工业协会科学技术奖 一等奖（3/8）
2022.12 福建省科技进步奖 二等奖（4/7）
2018.10 福建省科技进步奖 二等奖（5/7）
2021.9 中国物流与采购联合会科技进步奖 二等奖（2/9）
主要研究方向：
食品生物技术/食品分析/功能食品
代表性著作：
Cai X, Weng Q, Lin J, et al. Radix Pseudostellariae protein-curcumin nanocomplex: Improvement on the stability, cellular uptake and antioxidant activity of curcumin[J]. Food and Chemical Toxicology, 2021, 151: 112110.
Cai X, Chen S, Liang J, et al. Protective effects of crimson snapper scales peptides against oxidative stress on Drosophila melanogaster and the action mechanism[J]. Food and Chemical Toxicology, 2021, 148: 111965.
Zhang F#, Cai X#, Ding L, et al. Effect of pH, ionic strength, chitosan deacetylation on the stability and rheological properties of O/W emulsions formulated with chitosan/ casein complexes. Food Hydrocolloids, 2021, 111: 106211. (共同一作)
Yang Q#, Cai X#, Yan A, et al. A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism[J]. Food Chemistry, 2020, 327: 126984. (共同一作)
Cai X, Yang Q, Weng Q, et al. pH sensitive doxorubicin-loaded nanoparticle based on Radix pseudostellariae protein-polysaccharide conjugate and its improvement on HepG2 cellular uptake of doxorubicin[J]. Food and Chemical Toxicology, 2020, 136, 111099.
Cai X, Xie X, Fu N, et al. Physico-chemical and antifungal properties of a trypsin inhibitor from the roots of Pseudostellaria heterophylla[J]. Molecules, 2018, 23(9): 2388.
Cai X, Yan A, Fu N, et al. In Vitro antioxidant activities of enzymatic hydrolysate from Schizochytrium sp. and its hepatoprotective effects on acute alcohol-induced liver injury in vivo[J]. Marine Drugs, 2017,15(4), 115.
Cai X, Yang Q, Lin J, et al. A specific peptide with calcium-binding capacity from defatted Schizochytrium sp. protein hydrolysates and the molecular properties[J]. Molecules, 2017, 22(4), 544.
Cai X, Lin J, Wang S. Novel peptide with specific calcium-binding capacity from Schizochytrium sp. protein hydrolysates and calcium bioavailability in Caco-2 cells[J]. Marine Drugs, 2017, 15(1):3.
Cai X, Huang Q, Wang S. Isolation of a novel lutein-protein complex from Chlorella vulgaris and its functional properties[J]. Food & Function, 2015, 6(6): 1893-1899.
Cai X, Zhao L, Wang S, et al. Fabrication and characterization of the nano-composite of whey protein hydrolysate chelated with calcium[J]. Food & Function, 2015, 6(3): 816-823.
Cai X, Yang Q, Wang S. Antioxidant and hepatoprotective effects of a pigment–protein complex from Chlorella vulgaris on carbon tetrachloride-induced liver damage in vivo[J]. RSC Advances, 2015, 5(116): 96097-96104.
Lin J#, Cai X#, Tang M, et al. Preparation and evaluation of the chelating nanocomposite fabricated with marine algae Schizochytrium sp. protein hydrolysate and calcium[J]. Journal of Agricultural and Food Chemistry, 2015, 63: 9704-9714. (共同一作)
蔡茜茜, 李晨, 陈旭, 等. 笛鲷鱼鳞源功能多肽对Caco-2细胞氧化应激损伤的保护作用. 食品科学, 2023, 44(7): 10-17.
蔡茜茜, 陈旭, 陈选, 等. 超微绿茶粉对面条品质特性的影响及绿茶面条配方优化. 食品与机械, 2021 ,37(9): 179-185.
Yang F, Jiang W, Chen X, Chen X, Wu J, Huang J, Cai X*, Wang S*. Identification of Novel Antifreeze Peptides from Takifugu obscurus Skin and Molecular Mechanism in Inhibiting Ice Crystal Growth. Journal of Agricultural and Food Chemistry, 2022, 70: 14148-14156. (共同通讯)
Wu X, Wang F, Cai X*, Wang S*. Glycosylated peptide-calcium chelate: Characterization, calcium absorption promotion and prebiotic effect. Food Chemistry, 2023, 403: 134335. (共同通讯)
Chen H, Chen X, Chen X, Lin S, Cheng J, You L, Xiong C, Cai X*, Wang S*. New perspectives on fabrication of peptide-based nanomaterials in food industry: A review. Trends in Food Science & Technology, 2022, 129: 46-60. (共同通讯)
Wu X, Wang F, Cai X*, Wang S*. Characteristics and osteogenic mechanism of glycosylated peptides-calcium chelate. Current Research in Food Science, 2022, 5: 1965-1975. (共同通讯)
Gao T, Huang X, Chen X, Cai X*, Huang J, Vincent G, Wang S*. Advances in flavor peptides with sodium-reducing ability: A review, Critical Reviews in Food Science and Nutrition, 2023, DOI: 10.1080/10408398.2023.2214613 (共同通讯)
汪少芸, 黄心澄, 高婷婷, 陈旭, 黄建联, 蔡茜茜*.咸味感知与咸味肽的研究进展.食品科学, 2023, 44(1):1-13. (通讯作者)
