博士，副教授，硕士生导师

专    业：化学工程与技术（食品加工与检测）

研究领域：靶向缓释软材料；食品精准营养

联系电话：178 2582 8851

电子邮件：sudongxiao@gzhu.edu.cn

 

教育经历：华中农业大学，本科，硕士，博士

工作经历：2017.5-今：太阳成集团tyc151，太阳成集团tyc151，副教授

研究方向：

主要从事果蔬生物活性成分靶向缓释纳米载体功能性结构油脂凝胶开发；南方特色水果资源的生物活性成分高效制备、消化吸收代谢特征、健康效应评价及其作用机制研究；荔枝和红龙果等南方特色水果精深加工和新产品开发。

承担项目：

1.国家自然科学基金-面上项目，32272329，2023/01-2026/12，54万元，在研，主持；

2.国家自然科学基金-青年项目，31601469，2017/01-2019/12，20万元，已结题，主持；

3.广东省自然科学基金-面上项目，2022A1515010444，2022/01-2024/12，10万元，在研，主持；

4.广州市科技创新发展专项资金项目，202102010451，2021.04-2023.03，20万元，在研，主持；

5.湖北省自然科学基金项目，2016CFB179，2016.04-2017.12，主持，已结题

近五年代表性研究：

[1]     Canhua Xu, Jiaming Lu, Qingzhu Zeng, Junjia Zhang, Lihong Dong, Fei Huang, Yingbin Shen, and Dongxiao Su, Magnetic nanometer combined with microwave: Novel rapid thawing promotes phenolics release in frozen-storage lychee. Food Chemistry, 2023. 410: 135384.

[2]     Ting xin, Shuying Tang, Tong Su, Zhenzhen Huang, Fei Huang, Ruifen Zhang, Lihong Dong, Mei Deng, Yingbin Shen, and Dongxiao Su, Impact of replacing wheat flour with lychee juice by-products on bread quality characteristics and microstructure. LWT-Food Science and Technology, 2022. 165: 113696.

[3]     Zhenzhen Huang, Xinxi Yang, Siyue Liang, Leqi Chen, Lihong Dong, Abdul Rahaman, Shan He, Yingbin Shen, and Dongxiao Su, Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion. International Journal of Biological Macromolecules, 2022. 211: 150-158.

[4]     Guitao Huang, Mingwen Lai, Canhua Xu, Shan He, Lihong Dong, Fei Huang, Ruifen Zhang, David James Young, Hesheng Liu, and Dongxiao Su, Novel Catabolic Pathway of Quercetin-3-O-Rutinose-7-O-α-L-Rhamnoside by Lactobacillus plantarum GDMCC 1.140: The Direct Fission of C-Ring. Frontiers in Nutrition, 2022. 9.

[5]     Xiong Xiong, Xuejiao Cao, Qingzhu Zeng, Xinquan Yang, Yulin Wang, Ruifen Zhang, Fei Huang, Lihong Dong, Mingwei Zhang, and Dongxiao Su, Effects of heat pump drying and superfine grinding on the composition of bound phenolics, morphology and microstructure of lychee juice by-products. LWT-Food Science and Technology, 2021. 144: 111206.

[6]     Guitao Huang, Zhineng Wang, Guangxu Wu, Ruifen Zhang, Lihong Dong, Fei Huang, Mingwei Zhang, and Dongxiao Su, Lychee (Litchi chinensis Sonn.) Pulp Phenolics Activate the Short-Chain Fatty Acid-Free Fatty Acid Receptor Anti-inflammatory Pathway by Regulating Microbiota and Mitigate Intestinal Barrier Damage in Dextran Sulfate Sodium-Induced Colitis in Mice. Journal of Agricultural and Food Chemistry, 2021. 69(11): 3326-3339（封面论文）.

[7]     Guitao Huang, Zhineng Wang, Guangxu Wu, Xuejiao Cao, Ruifen Zhang, Lihong Dong, Fei Huang, Mingwei Zhang, and Dongxiao Su, In vitro simulated digestion and colonic fermentation of lychee pulp phenolics and their impact on metabolic pathways based on fecal metabolomics of mice. Food & Function, 2021. 12(1): 203-214.

[8]     Zhuohui Xu, Xiong Xiong, Qingzhu Zeng, Shan He, Yang Yuan, Yiru Wang, Yulin Wang, Xinquan Yang, and Dongxiao Su, Alterations in structural and functional properties of insoluble dietary fibers-bound phenolic complexes derived from lychee pulp by alkaline hydrolysis treatment. LWT-Food Science and Technology, 2020. 127: 109335.

[9]     Dongxiao Su, Zhineng Wang, Lihong Dong, Fei Huang, Ruifen Zhang, Xuchao Jia, Guangxu Wu, and Mingwei Zhang, Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice. LWT-Food Science and Technology, 2019. 116.

专利：

一种提高荔枝果渣结合酚的间歇干燥工艺及其应用-已授权

一种荷载脂溶性多酚油凝胶及其制备方法-已授权

一种红褐色抗氧化荔枝汁饮料及制备方法

一种富含荔枝果肉多酚QRR口香糖及其制备方法

一种卵清蛋白-阿魏酸-多糖复合物乳液及其制备方法与应用

一种负载矿物质的卵清蛋白-多酚纳米颗粒及其制备方法与应用

荔枝果肉黄酮类提取物在制备促乳杆菌增殖和抗致病菌黏附制剂方面的应用

一种富含荔枝结合酚的面包及其制备方法