个人简介
牛付阁，男，1983年3月出生，山东菏泽人，博士研究生。2015年毕业于江南大学食品学院，获工学博士学位。2015年6月起任职于浙江工商大学食品与生物工程学院。
研究领域
禽蛋制品研究与开发，蛋白质、多糖等食品生物大分子结构与功能，食品分离技术等
近期论文
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1. Niu Fuge, Su Yujie, Liu Yuntao, Zhang Yang, Yang Yanjun*. Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration. Colloids and surfaces B: Biointerfaces, 2014, 113, 477-82.
2. Niu Fuge, Dong Yiting, Shen Fei, Wang Junwei, Liu Yuntao,Su Yujie, Yang Yanjun*, Phase separation behavior and structural analysis of ovalbumin-gum arabic complex coacervation. Food Hydrocolloids, 2014, 43, 1-7.
3. Niu Fuge, Zhou Jianzhong, ,Wang Chenying, Liu Yuntao, Su Yujie, Yang Yanjun*. Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress. Food Hydrocolloids 2015,47, 14-20.
4. Niu Fuge, Niu Debao, Zhang Huijun, Chang Cuihua, Gu Luping, Su Yujie, Yang Yanjun*. Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study. Food Hydrocolloids, 2016,52, 607-614.
5. Shen Fei and Niu Fuge, Li Junhua, Su Yujie, Liu Yuntao, Yang Yanjun*. Interactions between tea polyphenol and two kinds of typical egg white proteins-ovalbumin and lysozyme: Effect on the gastrointestinal digestion of both proteins in vitro. Food Research International 2014, 59, 100-107.
6. Xing Liting and Niu Fuge, Yang Yanjun*. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar. Journal of the Science of Food and Agriculture.
7. Wang Jiaqi and Niu Fuge, Su Yujie, Yang Yanjun*. Facile Synthesis of Zirconia-Modified Magnetic Nanoparticles for Purification of Phosphopeptides. Journal of Food Process Engineering 2015,1-10.
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