苏安祥，男，博士，硕士生导师。

邮箱（E-mail）：xiangansu@126.com

教育工作经历：

2019年6月至今，工作于南京财经大学食品科学与工程学院

2019年6月，博士毕业于南京农业大学。

教学课程：

功能食品、食品安全学、分析化学

科学研究：

主要研究方向为食品营养与功能、食品安全控制。主持十三五国家重点研发计划子课题1项，十四五国家重点研发计划子课题1项。主持江苏省自然科学基金面上项目1项。参与国家自然科学基金、国家重点研发计划、省部级课题多项。参与制定国家标准1项，团体标准2项，申请专利5项，授权国际发明专利1项。在《Food Chemistry》《中国农业科学》等国内外期刊发表论文40余篇。主持教改课题2项，指导学生获得优秀毕业论文（设计）1项，参编普通高等学校“十四五”规划工科教材1部。

近年发表论文：

[1] Shengming Zhao, Liu Yang, Xiang Chen, Yanyan Zhao, Hanjun Ma, Hui Wang,Anxiang Su*. Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein, Food Chemistry,2024, 455,139902,

[2] Liu Rui; Hu Qiuhui; Ma Gaoxing; Pei Fei; Zhao Liyan; Ma Ning; Yang Fan; Liu Xiao;Su Anxiang*; Pleurotus ostreatus is a promising candidate of an edible 3D printing ink:Investigation of printability and characterization, Current Research in Food Science, 2024,8, 100688

[3]Su Anxiang; Ma Gaoxing; Ma Ning; Pei Fei; Yang Wenjian; Hu Qiuhui *; Effects of Flammulina velutipes polysaccharides on gut microbiota composition and metabolism in vitro fermentation,Food Science and Biotechnology, 2023, 32: 361-369

[4]Su Anxiang; Ma Gaoxing; Xie Minhao; Ji Yang; Li Xiangfei; Zhao Liyan; Hu Qiuhui *;Characteristic of polysaccharides from Flammulina velutipes in vitro digestion under salivary, simulated gastric and small intestinal conditions and fermentation by human gut microbiota, International Journal of Food Science & Technology, 2019, 54: 2277-2287

[5]Su Anxiang; Yang Wenjian; Zhao Liyan; Pei Fei; Yuan Biao; Zhong Lei; Ma Gaoxing; Hu Qiuhui* ; Flammulina velutipes polysaccharides improve scopolamine-induced learning and memory impairment of mice by modulating gut microbiota composition, Food & Function, 2018, 9(3): 1424-1432

[6]An xiang Su, Hui chan Chen, Yong Sun, Ling ran Liu, Wen jian Yang, Li yan Zhao,Qiu hui Hu*. Comparison of the hypoxia and fatigue fighting abilities of mice after feeding with four types of edible mushrooms. Current topics in nutraceutical research, 2018, 16(1)37-46.

[7]苏安祥;贺安琪;马高兴;赵立艳;杨文建;胡秋辉* ;神经网络-遗传算法对杏鲍菇粉3D打印的建模与优化,中国农业科学, 2024, 57(3): 584-596

[8]苏安祥,杨琴,李文,裴斐*,马高兴,马宁,胡秋辉*.阿魏酸对全麦面团热机械特性及全麦馒头质构品质的改善作用[J].食品科学, 2024,45(05):24-30.

[9]苏安祥;张传伟;刘春利;葛晓钰;薛梅;姚丽*.糯米与糯玉米发酵酒品质的比较[J].食品工业科技, 2022, 43 (17): 26-32.

[10]苏安祥;胡烨;胡秋辉;徐辉;刘建辉;谢旻皓;裴斐;杨文建*.金针菇蛋白聚糖对脂多糖诱导的Caco-2/RAW264.7细胞共培养模型炎症的抑制作用[J].食品科学, 2022, 43 (03): 146-151.

[11]苏安祥;浦浩亮;胡秋辉;徐辉;刘建辉;谢旻皓;裴斐;杨文建*.脱水香菇不同贮藏水分活度下细菌菌落演替规律及关键菌控制[J].食品科学, 2021, 42 (23): 221-228.

[12]SU Anxiang,3d printing candy intelligent vending machine for precisely regulating intestinal flora,NO.LU525900