个人简介
杜先锋，男，工学博士，教授，博士生导师，安徽农业大学生物技术中心主任。
1999年6月毕业于江南大学食品学院食品科学专业，获工学博士学位。2002年10月至2003年1月赴以色列耶路撒冷希伯莱大学从事多糖结构的合作研究；2005年6月至2006年6月英国诺丁汉大学食品学院留学；2013年5月至11月美国普渡大学食品学院高级研究学者。教育部高等学校教学指导委员会委员（食品科学与工程，2013-2017），安徽省农产品加工技术协会会长，安徽省学术技术带头人，安徽省省级重点学科“农产品加工与贮藏工程”负责人。
主要教学经历与成果：
先后为研究生和本科生开设《现代食品工程高新技术》、《果蔬加工工艺学》、《粮油加工工艺学》、《天然产物提取工艺学》、《农产品贮运学》、《软饮料工艺学》和《食品生物技术》等多门课程；指导了茶学和食品科学专业硕士、博士研究生近100名。获安徽省科学技术二等奖1项，三等奖2项，安徽省省级教学成果一等奖1项。
近期论文
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1. Du Xianfeng, Jia Jianhua. 13C-NMR studies on the intermediate material (IM) of starch. The 8th International Conference on the Applications of Magnetic Resonance in Food Science, University of Nottingham, England, UK, 16-19th July 2006
2. Chen Xu, Du Xianfeng*, Chen Peirong, Guo Li, Xu Yang, Zhou Xiuhong. Morphologies and gelatinization behaviours of high-amylose maize starches during heat treatment. Carbohydrate Polymers, 2017,157:637-642
3. Yu Kun, Wang Yan, Xu Yang, Guo Li & Du Xianfeng*. Correlation between wheat starch annealing conditions and retrogradation during storage. Czech Journal of Food Sciences, 2016, 34 (1):79-86
4. Yu Kun, Wang Yijian, Wang Yan, Guo Li & Du Xianfeng*. Effects of annealing and additives on the gelatinization, structure and textural characteristics of corn starch. International Journal of Food Properties, 2016,19(6): 1272-1281
5. Guo Li, Hu Jian, Zhou Xin, Li Xueling and Du Xianfeng*. In vitro digestibility of kudzu starch by using a-amylase and glucoamylase. Starch/Stärke, 2016, 68:140-150.
6. Zhang Xuebo and Du Xianfeng*. Effects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Summer Tieguanyin Oolong Tea from the Chinese Anxi County. Food Technology and Biotechnology, 2015, 53 (2):180-189.
7. Wang Yan, Yu Kun, Xu Yang, Guo Li & Du Xianfeng*. Physicochemical properties of soya bean protein gel prepared by microbial transglutaminase in the presence of okara. International Journal of Food Science and Technology, 2015, 50:2402-2410
8. Guo Li, Liu Rui, Li Xueling, Sun Yin, Du Xianfeng*. The physical and adsorption properties of different modified corn starches. Starch, 2015,67(3-4):237-246.
9. Chen Longsheng, Xu Wei, Shao Rong, Du Xianfeng*. Bioactivities of phyto- chemicals in Araiostegia yunnanensis (Christ). Food Chemistry, 2015,186:37-45.
10. Guo Li, Zhang Juanjuan, Hu Jian, Li Xueling, Du Xianfeng*. Susceptibility of glutinous rice starch to digestive enzymes. Carbohydrate Polymers, 2015,128:154-162
11. Guo Li, Du Xianfeng*. Retrogradation kinetics and glass transition temperatures of Pueraria lobatastarch, and its mixtures with sugars and salt. Starch, 2014,66(9-10):887-894.
12. Zhang Zhi, Chen Peirong*, Du Xianfeng*, Xue Zhonghua, Chen Shanshan, Yang Baojun. Effects of amylose content on property and microstructure of starch-graft-sodium acrylate copolymers. Carbohydrate Polymers. 2014,102(1):453-459
13. Guo Li, Zhu Yu, Du Xianfeng*. Compatibility studies on tea polysaccharide/amylose/water and tea polysaccharide/amylopectin/water. Carbohydrate Polymers. 2013,92(1):441-447
14. Guo Li, Zhu Yu, Du Xianfeng*. The effect of modified starches on the adsorption of cigarette mainstream smoke composition. Starch, 2012,64(7):552-562
15. Du Xianfeng, Xu Shiying, Wang Zhang. The Morphology and characterization of starch from Pueraria lobata(Willd.) Ohwi. International Journal of Food Science and Technology, 2002,37(6): 697-701
16. Du Xianfeng, Jia Jianhua, Xu Shiying, Zhou Yibin. Molecular Structure of Starch from Pueraria lobata(Willd.) Ohwi Relative to Kuzu Starch Starch , 2007,59(12):609-613
17. Xianfeng Du, Bill MacNaughtan, John R. Mitchell. Quantification of amorphous content in starch granules. Food Chemistry, 2011,127(1):188–191
18. Guo Li, Du Xianfeng* Lan Jing. Study on Molecular Structural Characteristics of Tea Polysaccharide. International Journal of Biological Macromolecules, 2010, 47(2):244-249.
19. Guo Li, Liang Qin, Du Xianfeng*. Effects of molecular characteristics of tea polysaccharide in green tea on glass transitions of potato amylose, amylopectin and their mixtures. Food Hydrocolloids, 2011,25(3):486-494.
20. Wu Yun, Du Xianfeng*, Ge Honghua and Lv Zhen. Preparation of microporous starch by glucoamylase and ultrasound. Starch, 2011,63(4): 217–225.
21. Guo Li, Liang Qin and Du Xianfeng*. Effects of molecular characteristics of on konjac glucomannan glass transitions of potato amylose, amylopection and their mixtures. Journal of the Science of Food and Agriculture, 2011,91(4):758-766.
22. 《食品科学》（第五版）（合作译著），中国轻工业出版社，2001.
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