庄昕波
南京财经大学,食品科学与工程学院,副教授
教育经历：
(1) 2018-09至2019-09,新加坡国立大学,食品科学与工程,其他
(2) 2013-09至2019-09,南京农业大学,食品科学与工程,博士
(3) 2009-09至2013-06,吉林农业大学,食品科学与工程,学士
科研与学术工作经历：
(1) 2024-12至今,南京财经大学,食品科学与工程学院,副教授
(2) 2019-09至2024-12,南京财经大学,食品科学与工程学院,讲师
研究方向：
方向1.细胞培养肉支架构建：研究席夫碱键（动态共价键）为驱动力和反复冷冻法构建结构致密（高韧性弹性）且多孔化的多糖/蛋白凝胶支架的调控机制；基于动态共价键研究细胞培养肉支架之间的自愈性，探究构建“五花肉”等多食用感官的细胞培养肉可行性。
方向2.动物脂肪替代:研究pH循环处理使蛋白和多糖通过构象折叠构建蛋白/多糖共聚体，其次分析蛋白/多糖共聚体模拟动物脂肪组织的网状纤维结构乳化固化植物油的调控机制，最终形成具有和动物脂肪相似质构的植物油凝胶。
方向3.蛋白/多糖水凝胶：研究蛋白集聚度和蛋白/多糖相行为结构对水凝胶咀嚼过程中动态感官的调控机制。
近五年主持或参加的国家自然科学基金项目/课题：
（1）国家青年科学基金项目, 32302124,大豆蛋白/纳米纤维素共聚 体模拟网状纤维结构对油凝胶乳化固化机制的研究, 2024-01-01至2026-12-31, 30万元,在研,主持
（2） 国际合作项目，2023YFE0123300-2储粮虫害智能监控关键技术及配套装备研发，2024-01-01至2026-12-31, 40万元,在研,主持
（3）江苏省青年基金项目, BK20210671,基于分段式质构模型研究 甘蔗膳食纤维-肌球蛋白凝 胶结构对感官质构的调控机制, 2021-07至2024-07, 20万元,在研,主持
代表性研究成果和学术奖励情况
Zhao, Fan., Liu, Jiaoqiong., Zhao, Jiaxin., Ge, Xincheng., Ding, Chao*., &Zhuang, Xinbo*. (2025). The mechanism of 3D-printed high internal phase Pickering emulsion gels improved by soybean protein isolate / bacterial cellulose co-assemblies. International Journal of Biological Macromolecules, 2025, 302, 140435.（期刊论文）
Wang Chong., Cao Xiangyu., Liu Jiaoqiong., Yan Sunhui., Zhou Guanghong., Ding Chao.,Zhuang Xinbo*. Insight into the mechanism of heat-induced gelation improved by soybean protein isolate /bacterial cellulose co-assemblies: Spatial distribution and three-dimensional networks. Food Hydrocolloids, 2025, 162, 110993.（期刊论文）
Zhuang Xinbo.,Yan Sunhui., Luo Cheng., Liu Jiaoqiong., Chen Yinji., Liu Qiang., Zhou Guanghong., Ding Chao*. Constructing soybean protein isolate /bacterial cellulose co-assemblies by pH shifting treatment: Molecular conformation and physicochemical properties.
Food Chemistry, 2024, 460, 140628.（期刊论文）
Zhuang Xinbo; Wang Lijian; Jiang Xiping; Chen Yinji*; Zhou Guanghong*. The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability. Meat Science, 2020, 170, 108228.（期刊论文）
Zhuang Xinbo;Wang Lijian; Jiang Xiping; Chen Yinji*; Zhou Guanghong*. Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: moisture stability and phase separation behavior. Food Chemistry, 2021, 339, 127941.（期刊论文）
Zhuang Xinbo;Jiang Xiping; Zhou Hengyue; Chen Yinji; Zhao Yingying; Yang Hongshun*; Zhou Guanghong*. Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation. Carbohydrate polymers, 2020, 229, 115449.（期刊论文）
Zhuang Xinbo;Han Minyi; Jiang Xiping; Bai Yun; Zhou Hengyue; Li Chunbao; Xu Xinglian; Zhou Guanghong*. The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations. Food Chemistry, 2019, 275, 770-777.（期刊论文）
Zhuang Xinbo;Jiang Xiping; Zhou Hengyue; Han Minyi; Liu Yafu; Bai Yun; Xu Xinglian; Zhou Guanghong*. The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure. LWT-Food Science and Technology, 2019, 101, 534-542.（期刊论文）
Zhuang Xinbo;Han Minyi; Bai Yun; Liu Yafu; Xu Xinglian; Zhou Guanghong*. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber. Food Hydrocolloids, 2018, 74, 219-226.（期刊论文）
Zhuang Xinbo;Zhang Wangang; Liu Rui; Liu Yafu; Xing Lujuan; Han Minyi; Kang Zhuangli; Xu Xinglian; Zhou Guanghong*. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber. Food Research International, 2017, 100, 586-594.（期刊论文）
Zhuang Xinbo;Han Minyi; Kang Zhuangli; Wang Kai; Bai Yun; Xu Xinglian; Zhou Guanghong*. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter
physicochemical property, texture, and microstructure. Meat Science, 2016, 113, 107-115.（期刊论文）
Zhuang Xinbo;Jiang Xiping; Han Minyi; Kang Zhuangli; Zhao Liang; Xu Xinglian; Zhou Guanghong*. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels. Food Hydrocolloids, 2016, 57, 253-261.（期刊论文）
