蒋晓翼，博士，副教授，硕士生导师

邮箱：xiaoyi@nufe.edu.cn

教育及科研经历：

2018-2022哥本哈根大学，食品胶体与化学，博士

2015-2017哥本哈根大学，食品科学与技术，硕士

2011-2015北京林业大学，食品科学与工程，学士

工作经历：

2022.12至今，南京财经大学食品科学与工程学院，讲师，副教授

2017.11-2018.3哥本哈根大学，食品学院，成分与奶制品科技，助理研究员

研究方向：

1.食品品质控制与提升：食品胶体化学与界面科学、食品组分结构功能特性对品质的调控

2.微纳米材料性能与应用：微生物基微纳米颗粒、天然大分子材料的加工与结构修饰

社会兼职：

南京营养学会营养与微生态健康专业委员会委员

教学工作：

主讲《食品营养学（双语）》、《未来食品制造》等课程。

获第六届江苏省高校教师教学创新大赛一等奖，指导本科生获省级、校级大学生创新创业训练计划项目各1项，南京财经大学优秀本科毕业论文1篇，南京财经大学“挑战杯”大学生课外学术科技作品竞赛铜奖1项。

承担科研项目：

1.国家自然科学基金青年项目，2026–2028，主持

2.江苏省自然科学基金青年项目，2026–2028，主持

3.江苏省教育厅高校自然科学基金面上项目，2024–2026，主持

4.江苏省双创博士项目，2023 – 2025，主持

代表性成果：

1.Xiaoyi Jiang; Ping Yin; Ying Wang; Jian Ding; Fengjiao Fan; Yong Fang*; Oleogel fabrication from Lactobacillus-stabilized emulsion templates: The role of bacterial surface properties in network stabilization mechanisms, Food Research International,2026, 243: 120418.

2.Xiaoyi Jiang*; Jens Risbo; Yuhui Ye*; Fat-free whipping cream: tuning the aggregating function of living hydrophobic Lactobacillus as natural fat substitutes, Food Chemistry,2026, 519: 149723.

3.Wei Dai; Ping Yin; Qinlu Lin;Ming Tian;Ming Wu;Jian Ding;Xiaoyi Jiang*;Yong Fang*;Black goji anthocyanin-loaded emulsion film stabilized by rice proteinhydrolysate complexes as pH-sensitive indicator for salmon freshness, Food Packaging and Shelf Life,2025, 47: 101419.

4.Xiaoyi Jiang; Wei Dai; Qu Yan; Di Chen; Zhihai Li; Xinyang Sun; Jian Ding; Ziqian Li; Yong Fang*; Glutinous rice gel as all-natural ink supply for extrusion-based food 3D printing – the chemical basis of gel printability, Food Chemistry,2025, 467: 142310.

5.Xiaoyi Jiang; Kathryn A. Whitehead; Nils Arneborg; Yong Fang; Jens Risbo*;Understanding bacterial surface and adhesion properties and the implications for Pickering stabilization of colloidal structures, Current Opinion in Colloid & Interface Science,2024, 69: 101767.

6.Xiaoyi Jiang; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Kathryn A. Whitehead; Nils Arneborg; Jens Risbo*; Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues, Food Hydrocolloids,2023, 135: 108137.

7.Xiaoyi Jiang; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Nico Bovet; Marcel Ceccato; Kathryn A. Whitehead; Nils Arneborg; Jens Risbo*;Probing surface properties of lactic acid bacteria – Comparative modification by anhydride and aldehyde grafting, Surfaces and Interfaces,2023, 38: 102848.

8.Xiaoyi Jiang; Helle Jakobe Martens; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Kathryn A. Whitehead; Nils Arneborg; Jens Risbo*; Multi-species colloidosomes by surface-modified lactic acid bacteria with enhanced aggregation properties, Journal of Colloid and Interface Science,2022, 622: 503-514.

9.Xiaoyi Jiang; Elhamalsadat Shekarforoush; Musemma Kedir Muhammed; Kathryn Whitehead; Adam Cohen Simonsen; Nils Arneborg; Jens Risbo*; Efficient chemical hydrophobization of lactic acid bacteria – One-step formation of double emulsion, Food Research International,2021, 147: 110460.

10.Xiaoyi Jiang; Cigdem Yucel Falco; Kim N. Dalby; Henrik Siegumfeldt; Nils Arneborg; Jens Risbo*; Surface engineered bacteria as Pickering stabilizers for foams and emulsions, Food Hydrocolloids,2019, 89: 224-233.

荣誉奖励：

2026年，第六届江苏省高校教师教学创新大赛一等奖

2023年，江苏省“双创博士”