郭庆 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2003.09-2007.07，青岛大学，食品科学与工程，本科 2007.09-2010.07，中国农业科学院，食品科学，硕士 2011.05-2015.08，新西兰梅西大学，食品结构与消化，博士工作经历 2015.09-2018.08，加拿大瑞尔森大学，化学与生物系，博士后 2018.11-至今，中国农业大学食品科学与营养工程学院，副教授获得奖励 2018年瑞尔森大学科学部院长科研基金-博士后国际会议旅行奖 2017年美国营养学会营养科学未来领导者墙报奖(Finalist) 2014年国家优秀自费留学生奖学金 2013年Riddet研究所国际会议旅行奖新西兰Riddet研究所奖学金(2011-2014)

研究领域

食物结构影响消化的机理营养元素肠内释放引发生理反应的机制肠内精准控释系统新型食品胶体

近期论文

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Guo, Q., Wijarnprecha, K., Sonwai, S. & Rousseau, D., (2018). Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. Food Research International (in press). Guo, Q., Bellissimo, N., & Rousseau, D. (2018). Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry, 66(28), 7496-7503. Guo Q., Totosy de Zepetnek J., Chang J., Hayden J., Crozier S., Mongia G., Rousseau D., &Bellissimo N. (2018). Effect of mid-morning fruit purees on subjective appetite, food intake, and glycemic and insulin responses in healthy adults. Journal of the American College of Nutrition, 37(8), 659-669. Bennett, L. J., Totosy de Zepetnek, J. O., Brett, N. R., Poirier, K., Guo, Q., Rousseau, D. &Bellissimo, N. (2018). Effect of Commercially Available Sugar-Sweetened Beverages on Subjective Appetite and Short-Term Food Intake in Girls. Nutrients, 10(4), 394. Guo, Q., Bellissimo, N., & Rousseau, D. (2017). The physical state of emulsified edible oil modulates its in vitro digestion. Journal of Agricultural and Food Chemistry, 65 (41), 9120–9127. Guo Q.*, Ye A., Bellissimo N., Singh H., & Rousseau D*. (2017). Modulating fat digestion through food structure design. Progress in Lipid Research, 68, 109-118. Guo, Q., Bellissimo, N., & Rousseau, D. (2017). Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels. Food Hydrocolloids, 69, 264–272. Bodennec, M., Guo, Q., & Rousseau, D. (2016). Molecular and microstructural characterization of lecithin-based oleogels made with vegetable oil. RSC Advances, 6(53), 47373-47381. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2016). Impact of colloidal structure of gastric digesta on in vitro intestinal digestion of whey protein emulsion gel. Food Hydrocolloids, 54: 255-265. Guo, Q., Ye, A., Lad, M., Ferrua, M., Dalgleish, D., & Singh, H. (2015). Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis. Food & function, 6(3), 756-764. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Behavior of whey protein emulsion gel during oral and gastric digestion: effect of droplet size. Soft Matter, 10(23), 4173-4183. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Effect of gel structure on the gastric digestion of whey protein emulsion gels. Soft Matter, 10(8), 1214-1223. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2013). The breakdown properties of heat-set whey protein emulsion gels in the mouth. Food Hydrocolloids, 33(2), 215-224. Guo, Q., & Mu, T. (2011). Emulsifying properties of sweet potato protein: effect of protein concentration and oil volume fraction. Food Hydrocolloids, 25(1), 98-106. 梅新, 木泰华, &郭庆. (2010). 甘薯果胶的乳化特性研究. 中國農業科學, 43(13), 2759-2766. 郭庆, &木泰华. (2010). 氯化钙对甘薯蛋白乳化特性的影响. 中国农业科学, 43(11), 2340-2346.16. 郭庆, &木泰华. (2010). 蛋白乳化液稳定性影响因素的研究进展. 食品工业科技, 12, 109.