个人简介
2005年、2010年分别获得武汉大学资源与环境科学学院环境科学专业学士和博士学位，2008年8月至2011年8月于美国University of Massachusetts Amherst进行博士联合培养与博士后工作。主讲食品分析、食品化学与分析实验、食品安全与卫生等课程。指导大学生科技创新2项，主持校级教研项目1项，2015年指导本科生获第十四届“挑战杯”中航工业全国大学生课外学术科技作品竞赛三等奖。
研究领域
从事脂溶性营养素乳液递送体系构建、生物可利用性评价，胶体界面行为研究及基于天然多糖环境友好功能材料的构建与评价
近期论文
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1. Microstructural, rheological, and antibacterial properties of cross-linked chitosan emulgels RSC Advances, v 5, n 121, p 100114-100122, 2015 2015.01
2. Influence of surfactant and oil composition on the stability and antibacterial activity of eugenol nanoemulsions LWT - Food Science and Technology, v 62, n 1, p 39-47, June 1, 2015 2015.01
3. Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2014.12
4. Influence of cosurfactant on the behavior of structured emulsions under simulated intestinal lipolysis conditions FOOD HYDROCOLLOIDS 2014.05
5. Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation European Food Research and Technology 2014.01
6. Microencapsulation of capsanthin by self-emulsifying nanoemulsions and stability evaluation European Food Research and Technology, v 239, n 6, p 1077-1085, November 13, 2014 2014.01
7. Modulating lipid droplet intestinal lipolysis by electrostatic complexation with anionic polysaccharides: Influence of cosurfactants FOOD HYDROCOLLOIDS 2013.11
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