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桑尚源

发布时间:2022/08/26 15:31 作者: 点击量:



姓    名: 桑尚源  

通讯地址: 浙江省宁波市北仑区梅山街道七星南路169号宁波大学国际楼617室,315832

联系电话: 152-5822-7382(微信同号)

电子邮箱: sangshangyuan@nbu.edu.cn; shangyuan.sang@foxmail.com

个人主页: ORCID: https://orcid.org/0000-0001-9487-6289;

ResearchGate: https://www.researchgate.net/profile/Shangyuan-Sang.





个人简介:

桑尚源,男,博士,讲师。分别在2012、2015、2020年毕业于江南大学食品科学与工程专业,并获得工学学士、硕士、博士学位,其中博士期间2018-2019年在美国普渡大学惠斯特碳水化合物研究中心进行联合培养一年。在食品类Top期刊《Critical Reviews in Food Science and Nutrition》、《Food Chemistry》、《Food Hydrocolloids》等发表SCI论文18篇,在《食品与生物技术学报》、《食品工业科技》等中文核心期刊发表论文6篇,其中第一作者或通讯作者共8篇论文。获得国家专利授权3项。


工作经历:

2020.09-至今,宁波大学,讲师。


研究方向:

1. 食品凝胶基质中大分子蛋白、多糖结构与感官品质的构效关系;

2. 食品中大分子结构对消化特性的影响机制。


主持项目:

1. 国家自然科学青年基金项目,2023-2025,30万。

2. 江苏省博士研究生科研创新计划项目,2018-2020,2万。

3. 国家留学基金委项目,2018-2019,15万。


讲授课程:

本科生:《食品风味化学》《食品包装学》《食品掺伪鉴定》;


所属学科及招生专业:

所属学科:食品科学与工程

招生专业:食品科学与工程(学硕);食品工程(生物与医药类专硕);食品加工与安全(农业类专硕)。


发表论文:

1. Yang, Z.; McClements, D.J.; Li, C.; Sang, S.; Chen, L.; Long, J.; Qiu, C.; Jin, Z. Targeted delivery of hydrogels in human gastrointestinal tract: A review. Food Hydrocolloid 2023, 134, e108013.

2. Wang, Y.; McClements, D.J.; Long, J.; Qiu, C.; Sang, S.; Chen, L.; Xu, Z.; Jin, Z. Structural transformation and oil absorption of starches with different crystal types during frying. Food Chem 2022, 390, e133115.

3. Zhang, Z.; Li, X.; Sang, S.; McClements, D.J.; Chen, L.; Long, J.; Jiao, A.; Wang, J.; Jin, Z.; Qiu, C. A review of nanostructured delivery systems for the encapsulation, protection, and delivery of silymarin: An emerging nutraceutical. Food Res Int 2022, 156, e111314.

4. Zhang, Z.; Li, X.; Sang, S.; McClements, D.J.; Chen, L.; Long, J.; Jiao, A.; Jin, Z.; Qiu, C. Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application. Foods 2022, 11.

5. Wang, C.; Li, X.; Sang, S.; Julian McClements, D.; Chen, L.; Long, J.; Jiao, A.; Wang, J.; Jin, Z.; Qiu, C. Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate. Food Res Int 2022, 160, 111634.

6. Meng, Y.; Qiu, C.; Li, X.; McClements, D.J.; Sang, S.; Jiao, A.; Jin, Z. Polysaccharide-based nano-delivery systems for encapsulation, delivery, and pH-responsive release of bioactive ingredients. Crit Rev Food Sci 2022, 1-15.

7. Lin, Q.; Qiu, C.; Li, X.; Sang, S.; McClements, D.J.; Chen, L.; Long, J.; Jiao, A.; Tian, Y.; Jin, Z. The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors. Crit Rev Food Sci 2022, 1-10.

8. Zhang, Z.; Li, X.; Sang, S.; McClements, D.J.; Chen, L.; Long, J.; Jiao, A.; Jin, Z.; Qiu, C. Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application. Foods 2022, 11.

9. He, Y.; Sang, S.; Tang, H.; Ou, C. In vitro mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products. J. Food Process Preserv. 2022, 46, e16349.

10. Sang, S.; Ou, C.; Fu, Y.; Su, X.; Jin, Y.; Xu, X. Complexation of fish skin gelatin with glutentin and its effect on the properties of wheat dough and bread. Food Chemistry: X 2022, 14, e100319.

11. Sang, S.; Xu, X.; Zhu, X.; Narsimhan, G. Complexation of 26-Mer Amylose with Egg Yolk Lipids with Different Numbers of Tails Using a Molecular Dynamics Simulation. Foods 2021, 10, e2355.

12. Ma, Y.; Xu, D.; Sang, S.; Jin, Y.; Xu, X.; Cui, B. Effect of superheated steam treatment on the structural and digestible properties of wheat flour. Food Hydrocolloid 2021, 112, 106362

13. Ma, Y.; Sang, S.; Xu, D.; Jin, Y.; Chen, Y.; Xu, X. The contribution of superheated steam treatment of wheat flour to the cake quality. LWT-Food Science and Technology 2021, 141, e110958

14. Sang, S.; Xu, D.; Ma, Y.; Jin, Y.; Wu, F.; Xu, X. Effect of egg yolk on the properties of wheat dough and bread. Food Biosci 2020, 37, e100689.

15. Sang, S.; Chen, Y.; Zhu, X.; Narsimhan, G.; Hu, Q.; Jin, Z.; Xu, X. Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread. J Cereal Sci 2019, 86, 77-85,

16. Li, D.; Yang, N.; Zhang, Y.; Guo, L.; Sang, S.; Jin, Z.; Xu, X. Structural and physicochemical changes in guar gum by alcohol–acid treatment. Carbohyd Polym 2018, 179, 2-9,

17. 光翠娥; 桑尚源; 干建平; 林芳; 李志刚. 光谱法及分子模拟分析大豆皂苷Ⅱ与牛血清白蛋白的相互作用. 食品与生物技术学报 2018, 37, 15-19

18. Sang, S.; Zhang, H.; Xu, L.; Chen, Y.; Xu, X.; Jin, Z.; Yang, N.; Wu, F.; Li, D. Functionality of ovalbumin during Chinese steamed bread-making processing. Food Chem 2018, 253, 203-210

19. 桑尚源; 光翠娥; 江波. 大豆皂苷Ⅱ与人血清白蛋白相互作用机制研究. 食品工业科技 2016, 130-134.

20. 光翠娥; 王世强; 桑尚源; 张海玲; 杨红飞; 程水源. 基于Caco-2细胞单层与大鼠小肠模型的大豆皂苷Ⅰ和Ⅱ经上皮传递的变化研究(英文). 食品科学 2016, 174-179.

21. 王棐; 张海玲; 光翠娥; 桑尚源; 杨红飞. 大豆皂苷Ⅰ抑制唾液酸转移酶的分子机理研究. 食品与生物技术学报 2015, 34, 355-360.

22. 桑尚源; 光翠娥; 江波. 人体肠道菌群对大豆皂苷Ⅱ的体外代谢转化. 食品与生物技术学报 2015, 34, 470-474.

23. 张海玲; 光翠娥; 江波; 汪俊卿; 桑尚源. 皂苷类似物与肾素的分子对接和结合能分析. 食品与生物技术学报 2014, 33, 1056-1062.

24. Guang, C.E.; Chen, J.; Sang, S.Y.; Cheng, S.Y. Biological Functionality of Soyasaponins and Soyasapogenols. J Agr Food Chem 2014, 62, 8247-8255;


授权专利:

1. 徐学明; 关文苑; 吴凤凤; 杨哪; 张瑶; 徐磊; 桑尚源; 金亚美; 陈益胜; 金征宇. 一种小麦面粉原料制作薯片类休闲食品的方法. 授权号 CN107509949B;

2. 金征宇; 庄海宁; 谢正军; 徐学明; 杨哪; 苏强; 桑尚源; 吴舒颖; 徐亮. 一种速食营养鸡蛋方便米的制备方法. 授权号 CN101803701A;

3. 金征宇; 庄海宁; 谢正军; 徐学明; 杨哪; 苏强; 桑尚源; 徐亮; 吴舒颖. 一种挤压方便米的成型模头装置. 授权号 CN201640388U。


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