魏子淏 - 中国海洋大学 - 食品科学与工程学院

个人简介

魏子淏，博士，教授，博士生导师，泰山学者青年专家，山东省优秀青年科学基金获得者，入选全球前2%顶尖科学家。主持国家自然科学基金、国家重点研发计划子课题等国家级、省部级项目多项。毕业于美国罗格斯大学，现工作于中国海洋大学食品科学与工程学院。主要从事食品胶体结构的设计与功能因子递送等相关领域的基础与应用研究，已在相关领域发表学术论文100余篇。以第一作者或通讯作者发表SCI论文80余篇，累计影响因子超过650（按照论文发表当年的期刊影响因子计算），其中一区论文75篇，24篇论文影响因子大于10（按照论文发表当年的期刊影响因子），入选（或曾入选）ESI高被引论文16篇，ESI热点论文6篇。此外，主编中文学术专著1部，参编英文学术专著1部，以第一发明人获得授权专利多项。研究成果获得业界广泛认可，并多次受邀在美国化学会国际会议等知名国际会议做报告。受邀担任40余个SCI期刊的审稿人和10余个中文核心期刊的审稿人。受邀担任多个高校的职称评审专家和学位论文评审专家。受邀担任多个SCI期刊的编委和中文核心期刊的编委、青年编委。

研究领域

食品胶体结构的设计与功能因子递送

近期论文

查看导师新发文章（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）

以第一作者或通讯作者发表SCI论文80余篇，代表性论文如下：[1]Constructionoffoam-templatedAntarctickrilloiloleogelbasedonpeaproteinfibrilandι-carrageenan.CarbohydratePolymers,2025,347,122729. [2]Multifunctionalintelligentindicationlabelsbasedonpectin/carboxymethylchitosanincorporatedwithporousmicrospheresloadedwithanthocyanins:Anewapproachforsalmonpreservationandfreshnessdetection.FoodHydrocolloids,2025,158,110571. [3]Co-encapsulationofcurcuminandfucoxanthininsolid-in-oil-in watermultilayeremulsions:Characterization,stabilityandprogrammedsequentialrelease.FoodChemistry,2024,456,139975. [4]Correlationamongmolecularstructure,air/waterinterfacialbehaviorandfoampropertiesofnaringin-treatedchickpeaproteinisolates.FoodHydrocolloids,2024,147,109309. [5]Foam-templatedoleogelsconstructedbywheyproteinisolateandxanthangum:Multiple-effectdeliveryvehicleforAntarctickrilloil.InternationalJournalofBiologicalMacromolecules,2024,256,128391. [6]One-stepin-situfabricationofnovelfood-gradeJanusdropletswithzeinandalginate:Dualeffectofphaseseparationandinterfacialequilibrium.FoodHydrocolloids,2024,151,109786.[7]StabilityandprogrammedsequentialreleaseofLactobacillusplantarumandcurcuminencapsulatedinbilayer-stabilizedW1/O/W2doubleemulsion:Effectofpectinasprotectiveshell.InternationalJournalofBiologicalMacromolecules,2024,265,130805. [8]Anefficientco-deliverysystembasedonmultilayerstructuralnanoparticlesforprogrammedsequentialreleaseofresveratrolandvitaminD3tocombatdextransodiumsulfate-inducedcolitisinmice.InternationalJournalofBiologicalMacromolecules,2024,254,127962. [9]Molecularsimulationforfoodprotein-ligandinteractions:Acomprehensivereviewonprinciples,currentapplicationsandemergingtrends.ComprehensiveReviewsinFoodScienceandfoodsafety,2024,23,1–29.(ESI高被引论文) [10]Porousgelatinmicrospheresforhighloadingandimprovedstabilityofanthocyanins:Servingasantioxidantfactorsandfoodfreshnessindicators.FoodHydrocolloids,2024,148,109494. [11]Modificationofhordeinbygallicacidinethanol-freeenvironments:Impactofcovalentandnon-covalentinteractionsonstructure,physicochemicalpropertiesandself-assembly.FoodChemistry,2024,449,139273. [12]Bilayerelectrostaticdeposition:Aneffectivestrategytoenhancephysicalstabilityofdoubleemulsion.FoodHydrocolloids,2023,145,109083. [13]Decipheringtheinteractionmechanismandbindingmodebetweenchickpeaproteinisolateandflavonoidsbasedonexperimentalstudiesandmolecularsimulation.FoodChemistry,2023,429,136848. [14]Precisecontrolofaggregationmorphology:Effectivestrategytotunethepropertiesofovotransferrinparticles.InternationalJournalofBiologicalMacromolecules,2023,253,126850. [15]Developmentoffood-gradeoleogelviatheaerogel-templatedmethod:Oxidationstability,astaxanthindeliveryandemulsifyingapplication.FoodHydrocolloids,2023,134,108058. [16]Effectofinteractionbetweenovotransferrinfibrilsandpectinonpropertiesofoleogel-basedPickeringemulsions.FoodHydrocolloids,2023,140,108620.(ESI高被引论文) [17]Co-deliverysystembasedonmultilayerstructuralnanoparticlesforprogrammedsequentialreleaseoffucoxanthinandcurcumin.FoodHydrocolloids,2023,141,108729. [18]Preparationandcharacterizationofmultifunctionalfilmsbasedonpectinandcarboxymethylchitosan:Formingmicrochambersforhigh-moisturefruitpreservation.FoodPackagingandShelfLife,2023,37,101073.(ESI高被引论文) [19]Pickeringemulsionsstabilizedbyzein–gallicacidcompositenanoparticles:Impactofcovalentornon-covalentinteractionsonstoragestability,lipidoxidationanddigestibility.FoodChemistry,2023,408,135254. [20]Developmentofzein-basednutraceuticaldeliverysystems:Asystematicoverviewbasedonrecentresearches.FoodHydrocolloids,2023,137,108368. [21]Development,applicationandfuturetrendsofstarch-baseddeliverysystemsfornutraceuticals:Areview.CarbohydratePolymers,2023,308,120675. [22]Chitosananditscomposites-baseddeliverysystems:advancesandapplicationsinfoodscienceandnutritionsector.CriticalReviewsinFoodScienceandNutrition,2023,63,4579–4598. [23]Latestdevelopmentsinfood-gradedeliverysystemsforprobiotics:Asystematicreview.CriticalReviewsinFoodScienceandNutrition,2023,63,4371–4388. [24]Recentresearchadvancesinastaxanthindeliverysystems:Fabricationtechnologies,comparisonsandapplications.CriticalReviewsinFoodScienceandNutrition,2023,63,3497–3518.

学术兼职

1.美国化学学会（ACS）会员、美国食品科学技术学会（IFT）会员 2.担任Food Hydrocolloids、Food Research International等多个国际SCI期刊的特约审稿人。