姓名：田桂芳
性别：女
学历：博士
职称：副教授
工作单位：河北农业大学
教育情况：
2018.12～2019.12美国麻省大学 食品系 访问学者
2010.09～2016.07北京化工大学 化学工程与技术专业硕博连读
工作经历：
2020.09～今河北农业大学食品科技学院 副教授、硕导
2016.07～2020.08中国农业科学院农产品加工研究所 助理研究员
所主持的项目及其进展:
（1）国家自然科学基金：“基于柑橘内源组分提高多甲氧基黄酮生物利用度的作用机制研究”
（2）河北省重点研发专项“梨果副产物综合利用及产品开发”
（3）河北省引进留学人员资助项目“糖基化修饰调控肌原纤维蛋白胶凝特性的作用机制”
（4）河北省省属高校科研业务费“糖类胶体提升贝类蛋白胶凝特性研究及产品开发”
（5）保定市项目“果蔬智能清洗关键加工技术研究及装备研发”（2211N007）
（6）广东省功能食品活性物重点实验室开放基金“柑橘果胶提高Pickering乳液体系稳定性的作用机制研究”
（7）河北农业大学人才引进项目“果胶运载体系增强亲脂性物质生物利用度的作用机制研究”
所受奖项：
河北省“冀青之星”
主要研究方向：
果品及水产品加工过程中的组分变化机理及品质调控
食品功效组分靶向递送及营养健康机理
代表性著作：
累计发表论文40余篇，其中以通讯作者或第一作者发表SCI论文15篇，代表性论文如下所示：
[1] “Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)”. Food Chemistry, 2023, 428, 136795. (IF 8.8, 中科院1区)
[2] “Citrus derived Pickering emulsion stabilized by insoluble citrus dietary fiber modified by ultra-high pressure”. LWT - Food Science and Technology, 2023, 184, 115112. (IF 6.056, 中科院1区)
[3] “Amino acids regulated citrus pectin-based emulsion stability mediated by pH”. Journal of the Science of Food and Agriculture, 2023, 103, 6912-6919 (IF 4.125, 中科院2区TOP)
[4] “Effect of boiling on water mobility, quality and structure characteristics of Mactra veneriformis during hot air drying”. LWT - Food Science and Technology, 2023, 179, 114690. (IF 6.056, 中科院1区)
[5] “Characterization and emulsifying properties of mantle proteins from scallops (Patinopecten yessoensis) treated by high hydrostatic pressure treatment”. LWT - Food Science and Technology, 2022, 167, 113865. (IF 6.056, 中科院1区)
[6] “Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses”. Aquaculture Reports, 2022, 25, 101193（IF 3.216，中科院 2区）
[7] “Physicochemical properties and in vitro digestibility of myofibrillar proteins from the scallop mantle (Patinopecten yessoensis) based on ultrahigh pressure treatments”. Frontiers in Nutrition, 2022, 9, 873578（IF 6.576，中科院 2区）
[8] “Effect of ultrasonic treatment on the structure and functional properties of mantle proteins from scallops (Patinopecten yessoensis)”．Ultrasonics Sonochemistry, 2021, 79, 105770（IF 7.491，中科院 1区）
[9] “Characterization of polymethoxyflavone demethylation during drying processes of citrus peels”. Food & Function, 2019, 10, 5707–5717（IF 5.396，中科院 1区）
[10] “Emulsifying stability properties of octenyl succinic anhydride modified waxy starches with different molecular structures”. Food Hydrocolloids, 2018, 85, 248–256（IF 5.839，中科院 1区）
[11] “The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification”. Food Chemistry, 2018, 269, 577–587（IF 7.514，中科院 1区）
[12] “Infrared drying as a quick preparation method for dried tangerine peel”. International Journal of Analytical Chemistry, 2017, 2017(4), 1–11 (IF 1.885, 中科院 3区)
[13] “The stability and degradation mechanism of sulforaphene in solvents”. Food Chemistry, 2016, 199, 301–306（IF 7.514, 中科院 1区）
[14] “The mechanism of sulforaphene degradation to different water contents”. Food Chemistry, 2016, 194, 1022–1027（IF 7.514, 中科院 1区）
[15] “The stability and degradation kinetics of Sulforaphene in microcapsules based on several biopolymers via spray drying”. Carbohydrate Polymers, 2015, 122, 5–10（IF 9.381, 中科院 1区）
