徐恩波 - 浙江大学 - 生物系统工程与食品科学学院

个人简介

徐恩波，现任浙江大学生物系统工程与食品科学学院副研究员，长期从事碳水化合物资源的开发与综合利用、挤压加工技术、谷物营养与功能等方面的研究与开发。近5年在ACS Sustainable Chemistry & Engineering、Journal of Agriculture and Food Chemistry、Food Chemistry、Carbohydrate Polymers、Journal of Functional Foods、Food and Bioprocess Technology、Journal of Food Science等知名国际期刊上发表SCI收录论文30余篇。其中，SCI第一作者13篇；授权国家发明专利3项，申请国际PCT专利1项；主持中央高校青年科研创新专项基金1项，国家建设高水平大学公派研究生项目1项，江苏省研究生培养创新工程1项；参与“十二五”国家科技支撑计划中的子课题2项，国家自然科学基金2项，江苏省自然科学基金1项。

研究领域

碳水化合物资源的综合利用食品热加工与功能改性挤压膨化食品与发酵食品

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1.E.Xu,Z.Wu,J.Long,A.Jiao,Z.Jin*.Porous starch-based material prepared by bioextrusion in the presence of zinc and amylase−magnesium complex.ACS Sustainable Chemistry&Engineering,2018,6(8):9572-9578. 2.E.Xu,Z.Wu,Z.Jin*,O.Campanella*.Bio-extrusion of broken rice in the presence of divalent metal salts:effects on starch microstructure and phenolics compounds,ACS Sustainable Chemistry&Engineering,2018,6(1):1162-1171. 3.E.Xu,Z.Wu,A.Jiao,Z.Jin*.Effect of exogenous metal ions and mechanical stress on rice processed in thermal-solid enzymatic reaction system related to further alcoholic fermentation efficiency,Food Chemistry,2018,240:965-973. 4.E.Xu,Z.Wu,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion,Food Chemistry,2016,212:146-154. 5.E.Xu,Z.Wu,X.Pan,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Effect of enzymatic(thermostableα-amylase)treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour,Food Chemistry,2016,197:114-123. 6.E.Xu,Z.Wu,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis,Journal of Functional Foods,2015,17:214-226. 7.E.Xu,Z.Wu,J.Li,X.Pan,Y.Sun,J.Long,X.Xu,Z.Jin*,A.Jiao.Residence time distribution for evaluating flow patterns and mixing actions of rice extruded with thermostableα-amylase,Food and Bioprocess Technology,2017,10(6):1015-1030. 8.E.Xu,Z.Wu,J.Long,F.Wang,X.Pan,X.Xu,Z.Jin*,A.Jiao*.Effect of thermostableα-amylase addition on the physicochemical properties,free-bound phenolics and antioxidant capacities of extruded hulled and whole rice,Food and Bioprocess Technology,2015,8(9):1958-1973. 9.E.Xu,Z.Wu,F.Wang,H.Li,X.Xu,Z.Jin*,A.Jiao*.Impact of high-shear extrusion combined with enzymatic hydrolysis on rice properties and Chinese rice wine fermentation,Food and Bioprocess Technology,2015,8(3):589-604. 10.E.Xu,Z.Wu,A.Jiao,J.Long,J.Li,Z.Jin*.Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation,RSC Advances,2017,7:19464-19478. 11.E.Xu,J.Long,Z.Wu,H.Li,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Characterization of volatile flavor compounds in Chinese rice wine fermented from enzymatic extruded rice,Journal of Food Science,2015,80(7):C1476-C1489. 12.E.Xu,H.Li,Z.Wu,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice,Journal of Food Science,2015,80(1):C29-C39. 13.Z.Wu,E.Xu,Z.Jin*,J.Irudayaraj*.An ultrasensitive aptasensor based on fluorescent resonant energy transfer and exonuclease-assisted target recycling for patulin detection,Food Chemistry,2018,249:136-142. 14.Z.Wu,E.Xu,M.F.J.Chughtai,Z.Jin*,J.Irudayaraj*.Highly sensitive fluorescence sensing of zearalenone using a novel aptasensor based on upconverting nanoparticles,Food Chemistry,2017,230:673-680. 15.J.Long,E.Xu,X.Li,Z.Wu,F.Wang,X.Xu,Z.Jin*,A.Jiao*,X.Zhan.Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4-kappa-carrageenan nanoparticles,Food Chemistry,2016,202:49-58. 16.Z.Wu,E.Xu,J.Long,X.Pan,X.Xu,Z.Jin*,A.Jiao*.Comparison between ATR-IR,Raman,concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine,Food Chemistry,2015,194:671-679. 17.Z.Wu,E.Xu,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Measurement of fermentation parameters of Chinese rice wine using Raman spectroscopy combined with linear and non-linear regression methods,Food Control,2015,56:95-102. 18.Z.Wu,E.Xu,J.Long,Y.Zhang,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Monitoring of fermentation process parameters of Chinese rice wine using attenuated total reflectance mid-infrared spectroscopy,Food Control,2015,56:95-102. 19.Z.Wu,E.Xu,Z.Jin*,J.Irudayaraj*.Bimodal counterpropagating-responsive sensing material for the detection of histamine,RSC Advances,2017,7(71):44933-44944. 20.Z.Wu,E.Xu,J.Li,J.Long,A.Jiao,Z.Jin*.Highly sensitive determination of ethyl carbamate in alcoholic beverages by surface-enhanced Raman spectroscopy combined with a molecular imprinting polymer,RSC Advances,2016,6(111):109442-109452. 21.Z.Wu,E.Xu,J.Li,J.Long,A.Jiao,Z.Jin*,X.Xu.Determination of antioxidant capacity of Chinese rice wine and zhuyeqing liquor using nanoparticle-based colorimetric methods,Food Analytical Methods,2016,10(3):788-798. 22.Z.Wu,E.Xu,J.Li,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Rapid measurement of antioxidant activity and gamma-aminobutyric acid content of Chinese rice wine by fourier-transform near infrared spectroscopy,Food Analytical Methods,2015,8(10):2541-2553. 23.Z.Wu,E.Xu,F.Wang,J.Long,X.Xu,Z.Jin*,A.Jiao*.Rapid determination of process variables of Chinese rice wine using FT-NIR spectroscopy and efficient wavelengths selection methods,Food Analytical Methods,2015,8(6):1456-1467. 24.Z.Wu,E.Xu,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Use of attenuated total reflectance mid-Infrared spectroscopy for rapid prediction of amino acids in Chinese rice rine,Journal of Food Science,2015,80(8):C1670-C1679. 25.J.Long,X.Yu,E.Xu,Z.Wu,X.Xu,Z.Jin*,A.Jiao*.In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications,Carbohydrate Polymers,2015,131:98-107. 26.Z.Wu,D.He,E.Xu,A.Jiao,M.F.J.Chughtai,Z.Jin*.Rapid detection of beta-conglutin with a novel lateral flow aptasensor assisted by immunomagnetic enrichment and enzyme signal amplification,Food Chemistry,2018,269:375-379. 27.Z.Wu,J.Long,E.Xu,F.Wang,X.Xu,Z.Jin*,A.Jiao*.A Feasibility study on the evaluation of quality properties of Chinese rice wine using Raman spectroscopy,Food Analytical Methods,2015,9(5):1210-1219. 28.Z.Wu,J.Long,E.Xu,C.Wu,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Application of FT-NIR spectroscopy and FT-IR spectroscopy to Chinese rice wine for rapid determination of fermentation process parameters,Analytical Methods,2015,7(6):2726-2737. 29.J.Long,Z.Wu,X.Li,E.Xu,X.Xu,Z.Jin*,A.Jiao*.New method for the immobilization of pullulanase onto hybrid magnetic(Fe3O4-kappa-carrageenan)nanoparticles by electrostatic coupling with pullulanase/chitosan complex,Journal of Agricultural and Food Chemistry,2015,63(13):3534-3542. 30.J.Long,X.Li,Z.Wu,E.Xu,X.Xu,Z.Jin*,A.Jiao*.Immobilization of pullulanase onto activated magnetic chitosan/Fe3O4 nanoparticles prepared by in situ mineralization and effect of surface functional groups on the stability,Colloids and Surfaces A:Physicochemical and Engineering Aspects,2015,472:69-77. 31.Z.Wu,H.Li,J.Long,E.Xu,X.Xu,Z.Jin*,A.Jiao*.Discrimination of Chinese rice wines of different geographical origins by UV-vis spectroscopy and chemometrics,Journal of the Institute of Brewing,2015,121(1):167-174. 32.J.Li,A.Jiao,S.Chen,Z.Wu,E.Xu,Z.Jin*.Application of the small-angle X-ray scattering technique for structural analysis studies:A review,Journal of Molecular Structure,2017,1165:391-400.