郭亮，食品科学博士，2014年毕业于西北农林科技大学获得工学学士学位，2021年毕业于浙江工商大学获得工学博士学位。研究方向及兴趣：（1）通过研究食品和中药复杂体系中生物大分子间的非共价键相互作用过程及其产物，从多尺度的角度阐明生物大分子的拓扑结构对它们相互作用机制的影响，理解该产物的结构与生物大分子功能间的关系，探究其在食品、医药和生物材料等领域的应用潜力；（2）以不同的天然抑菌剂（例如精油和抗菌肽等）间的协同效应为基础，通过合理构建例如微乳液、纳米乳液和纳米复合物等抑菌递送体系，阐明递送体系的结构对其理化性质的影响，并探究其在食品和医药等领域的应用潜力；（3）以流体动力学实验及数值模拟为基础，探究高内相乳液的形成机制，为高内相乳液的工业化应用奠定理论基础。

相关著作

[1] GUO L, MENG Y, FANG S Physicochemical and antimicrobial properties of ε-polylysine/carboxymethyl chitosan polyelectrolyte complexes and their effect against spoilage microorganisms in raw pork (Food Funct (1区, TOP, IF：4.17))， 2017， 8(6)： 2243–2248.

[2] GUO L, FANG Y, LIANG X, et al., Influence of polysorbates (Tweens) on structural and antimicrobial properties for microemulsions (International Journal of Pharmaceutics (2区, TOP, IF：4.845)), 2020, 590: 119939.

[3] GUO L， FANG Y, SHAO Z, et al., pH-induced structural transition during complexation and precipitation of sodium caseinate and ε-Poly-l-lysine (International Journal of Biological Macromolecules (2区, TOP, IF：5.162)), 2020, 154: 644–653.

[4] LI Y， WANG W, GUO L, et al., Comparative study on the characteristics and oxidation stability of commercial milk powder during storage (Journal of Dairy Science (2区, TOP, IF：3 333)), 2019, 102(10): 8785–8797.

[5] MENG Y, HE X, GUO L, et al., Physicochemical and Antibacterial Properties of Sodium Tripolyphosphate/ε-Polylysine Complexes and their Application in Cooked Sausage (Food Biophysics (2区, IF:3.114)), 2021, 16(3), 415–425.