个人简历
姓名：樊凤娇
职称：讲师
学历：博士
邮箱：fanfjklyx@nufe.edu.cn; fanfjklyx@163.com
一、教育工作经历
2019年7月至今，南京财经大学，食品科学与工程学院，讲师；
2014年9月-2019年7月，哈尔滨工业大学，化工与化学学院，化学工程与技术，博士学位；
2012年9月-2014年7月，哈尔滨工业大学，食品科学与工程学院，食品科学与工程，硕士学位；
2008年9月-2012年7月，黑龙江大学，生命科学学院，食品科学与工程，学士学位；
二、教育教学工作
主讲本科生课程《食品化学》、研究生课程《高级食品化学》。主持校级教改课题1项。指导江苏省研究生科研创新项目3项，指导省级大学生创新创业训练计划项目1项。参编中国轻工业“十四五”规划教材《运动食品营养学》。
三、研究领域及方向
主要从事蛋白质/多肽功能性研究。
四、主要科研项目
主持国家自然科学基金青年基金项目、“十四五”国家重点研发计划子课题、江苏省高等学校自然科学研究面上项目、企业横向课题等5项。
代表性成果
论文：
1. Zhai Zhenni, Lian Xiaoni,Fan Fengjiao*, Li Peng, Ding Jian, Sun Xinyang, Jiang Xiaoyi, Li Ziqian, Yong Fang*. Structural modification of lactoferrin by epigallocatechin gallate: elucidation of its structure and exploration of its potential in promoting osteoblast proliferation.Food & Function, 2025, 16(7): 2768-2779.
2. Fang Yong, Huang Tianhang, Wu Jian, Luo Xieqi,Fan Fengjiao*, Li Peng, Ding Jian, Sun Xinyang. MiR-107-3p/ Atp6v0e1 contributes to protective effects of two selenium-containing peptides, TSeMMM and SeMDPGQQ on lead-induced neurotoxicity.Food Science and Human Wellness, 2024, 13(4): 2060-2067.
3. Zheng Jiayu, Huang Tianhang,Fan Fengjiao*, Jiang Xiaoyi, Li Peng, Ding Jian, Sun Xinyang, Li Ziqian, Fang Yong*. Potentials of dietary fiber and polyphenols in whole grain wheat flour to release the liver function and intestinal tract injury in lead-induced mice.International Journal of Biological Macromolecules, 2024, 278: 134180.
4.Fan Fengjiao, Yue Chenlinrui, Zhai Zhenni, Liao Hailu, Lian Xiaoni, Xie Hongkai.Gelatin/dextran active films incorporated with cinnamaldehyde and α-tocopherol for scallop (Patinopecten yessoensis) adductor muscle preservation. Journal of Food Science, 2024, 89(7): 4047-4063.
5. 翟珍妮,廉小妮,郑佳雨, 陈慧伶,樊凤娇, 方勇.共价修饰时间对乳铁蛋白-表没食子儿茶素没食子酸酯复合物结构及成骨活性的影响.食品科学,2025,46(07):61-68.
6. Zhu Yiqing, Sun Xinyang, Luo Xieqi, Ding Jian,Fan Fengjiao*, Li Peng, Shen Xinchun, Fang Yong*.Encapsulation of selenium-containing peptides in xanthan gum-lysozyme nanoparticles as a powerful gastrointestinal delivery system.Food Research International, 2022, 156: 111351.
7.Xie Hongkai, Yue Chenlinrui,Fan Fengjiao*. Different tea polyphenol treatments on lipid oxidation of scallop (Argopecten irradians) adductor muscle during hot air drying.Journal of Food Processing and Preservation, 2022, 46(6): e16534.
8.Xie Hongkai, Chen Hui, YueChenlinrui, Fan Fengjiao*. Effects of Different Antioxidants of Bamboo Leaves Treatments on Lipid Oxidation of Scallop (Argopecten irradians) Adductor Muscle During Hot Air Drying.Journal of Aquatic Food Product Technology, 2022, 31(9): 939-950.
9. 樊凤娇,谢宏凯,罗谢琪,方勇.茶多酚处理方式对干贝脂质氧化稳定性和货架期的影响.食品科学,2022,43(18):83-89.
10. Fan Fengjiao, Zou Yanyu, Fang Yong *, Li Peng, Xia Ji, Shen Xinchun, Liu Qin, Hu Qiuhui. Potential neuroprotection of wheat alkylresorcinols in hippocampal neurons via Nrf2/ARE pathway.Food & Function, 2020, 11(11): 10161-10169.
11.Fan Fengjiao, Tu Maolin, Liu Meng, Shi Pujie, Wang Yun, Wu Di, Du Ming*. Isolation and characterization of lactoferrin peptides with stimulatory effect on osteoblast proliferation. Journal of Agricultural and Food Chemistry, 2017, 65(33): 7179-7185.
12. Fan Fengjiao, Shi Pujie, Liu Meng, Chen Hui, Tu Maolin, Lu Weihong, Du Ming*. Lactoferrin preserves bone homeostasis by regulating the RANKL/RANK/OPG pathway of osteoimmunology. Food & Function, 2018, 9(5): 2653-2660. (封面文章)
13.Fan Fengjiao, Shi Pujie, Chen Hui, Tu Maolin, Wang Zhenyu, Lu Weihong*, Du Ming*. Identification and availability of peptides from lactoferrin in the gastrointestinal tract of mice.Food & Function, 2019,10(2), 10, 879-885.
14.Fan Fengjiao, Liu Meng, Shi Pujie, Xu Xianbing, Lu Weihong, Wang Zhenyu*, Du Ming*. Protein cross-linking and the Maillard reaction decrease the solubility of milk protein concentrates.Food Science & Nutrition, 2018,6(5), 00:1–8.
15.Fan Fengjiao, Liu Meng, Shi Pujie, Xu Shiqi, Lu Weihong, Du Ming*. Effects ofthermaltreatment on the physicochemical properties and osteogenic activity of lactoferrin.Journal of Food Processing and Preservation, 2019, 43(9): e14068.
著作：
1. Structure, Function, and Nutrition of Lactoferrin.Mineral Containing Proteins. Springer, Singapore, 2017: 33-61.
专利：
1.2014.06 《耐储藏MPC粉及其制备方法》，发明专利，授权号: ZL201410289065.2.
2.2015.10《一种具有促进成骨细胞增殖活性的乳铁蛋白肽的制备方法及应用》，发明专利，授权号: ZL105177097A.
3. 2014.04《一种具有促进骨骼生长功能的蛋白粉及其制备方法》，发明专利，授权号:ZL201410160964.2.
