常明 - 江南大学 - 食品学院

个人简介

常明，江南大学食品学院教授、博士生导师。中国粮油学会油脂分会理事、中国健康管理协会植物营养与健康分会理事、中国粮油学会油脂分会专家组成员，入选江苏省“333高层次人才培养工程”。主要从事油料油脂精深加工、功能性脂质评价及产品开发、特定人群膳食脂质开发等相关研究工作。主持国家重点研发计划课题及子课题、国家自然科学基金（面上和青年基金）、国家博士后基金和山东省博士后基金等省部级项目10多项，作为负责人和主要完成人制修订了《植物甾醇》《植物甾醇酯》等近20项行业标准和团体标准，相关成果荣获省部级和学会科研奖励5项。发表论文80多篇，申请专利60多项。教育工作背景 1998-2005 内蒙古大学微生物学本科硕士 2006-2009 北京协和医学院微生物与生化药学博士 2009-2011 浙江大学生化药学博士后 2014-2015 美国爱荷华州立大学人类营养学访问学者 2011-至今江南大学食品学院教师

研究领域

主要从事油料油脂精深加工、功能性脂质评价及产品开发、特定人群膳食脂质开发等相关研究工作

近期论文

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1. Zhang JL, Zhang L, Wu ZZ, Zhang P, Liu RJ,Chang M*, Wang XG. The dopaminergic neuroprotective effects of different phytosterols identified in rice bran and rice bran oil.Food Funct.2021, 12(21):10538-10549. 2. Zhang T, Jiang ZR, Tao GJ, Liu RJ,Chang M*, Jin QZ, Wang XG*. Analysis of Triacylglycerols in Sumac (Rhus typhina L.) Seed Oil from Different Origins by UPLC-Q-TOF-MS.Food Anal. Methods. 2022,15: 26–33. 3. Feng L, Tang NC, Liu RJ, Nie R, Guo YW, Liu RR,Chang M*. Effects of different processing methods on bioactive substances and antioxidation properties ofLycium barbarum(goji berry) from China.Food Bioscience. 2021, 42: 101048. 4.Chang M, Zhang T, Li LL, Lou F, Ma MM, Liu RJ, Jin QZ, Wang XG*. Choreography of multiple omics reveals the mechanism of lipid turnover inSchizochytriumsp. S31.Algal Research. 2021, 54: 102182. 5. Zhang T, Qiua FC, Chen L, Liu RJ*,Chang M*, Wang XG. Identification and in vitro anti-inflammatory activity of different forms of phenolic compounds inCamellia oleiferaoil.Food Chemistry. 2021, 344: 128660. 6. Sun XT, Zhang T, Zhao PZ, Tao GJ, Liu J,Chang M*, Wang XG. 2D HILIC-ELSD/UPLC-Q-TOF-MS Method for Acquiring Phospholipid Profiles and the Application in Caenorhabditis elegans.Eur. J. Lipid Sci. Technol. 2022, 124: 2100075. 7.Chang M, Yang JY, Guo X, Zhang T, Liu RJ, Jin QZ, Wang XG: Medium / long-chain structured triglycerides are superior to physical mixtures triglycerides inCaenorhabditis eleganslifespan through an AMPK modified pathway.Food Bioscience. 2021, 39: 100815. 8. Feng L, Tang NC, Liu RJ, Gong MY, Wang ZT, Guo YW, Wang Y, Zhang Y,Chang M*: The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products.Food & Function. 2021, 12: 5685-5702. 9. Guo X, Sun XT, Liang L, Shi LK, Liu RJ,Chang M*, Wang XG: Physical stability, oxidative stability, and bioactivity of nanoemulsion delivery systems incorporating lipophilic ingredients: impact of oil saturation degree.Journal of Agricultural and Food Chemistry. 2021, 69: 5405-5415. 10. Wang ZT, Zhao JJ, Wang YD, Zhang T, Liu RJ,Chang M*, Wang XG: Advances in EPA-GPLs: Structural features, mechanisms of nutritional functions and sources.Trends in Food Science & Technology. 2021, 114: 521-529. 11. Zhang JL, Zhang T, Tao GJ, Liu RJ,Chang M*, Jin QZ, Wang XG: Characterization and determination of free phytosterols and phytosterol conjugates: The potential phytochemicals to classify different rice bran oil and rice bran.Food Chemistry. 2021, 344: 128624. 12. Zhang T, Qiu FC, Chen L, Liu RJ,Chang M*, Wang XG*: Identification and in vitro anti-inflammatory activity of different forms of phenolic compounds in Camellia oleifera oil.Food Chemistry. 2021, 344: 128660. 13. Zhang T, Xie LL, Liu RJ,Chang M*, Jin QZ, Wang XG*: Differentiated 4,4-dimethylsterols from vegetable oils reduce fat deposition depending on the NHR-49/SCD pathway in Caenorhabditis elegans.Food & Function. 2021,12: 6841-6850. 14.Chang M, Guo YW, Jiang ZR, Shi LK, Zhang T, Wang YD, Gong MY, Wang T, Lin RX, Liu RJ, et al: Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical.Journal of Food Engineering. 2020, 287: 110129. 15.Chang M, Qiu FC, Lan NN, Zhang T, Guo X, Jin QZ, Liu RJ, Wang XG: Analysis of phytochemical composition of camellia oleifera oil and evaluation of its anti-inflammatory effect in lipopolysaccharide-stimulated RAW 264.7 macrophages.Lipids. 2020, 55: 353-363. 16.Chang M, Sun XT, Guo X, Bai HH, Liu RJ, Jin QZ, Wang XG: Composition and antioxidant study of procyanidins from peanut skins.Journal of Food Measurement and Characterization. 2020, 14: 2781-2789. 17.Chang M, Wang ZT, Zhang T, Wang T, Liu R, Wang Y, Jin QZ, Wang XG: Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China.Food Research International. 2020, 137: 109416. 18.Chang M, Xu Y, Li X, Shi F, Liu RJ, Jin QZ, Wang XG. Effects of stigmasterol on the thermal stability of soybean oil during heating.European Food Research and Technology. 2020, 246: 1755-1763. 19.Chang M, Zhang T, Feng WH, Wang T, Liu RJ, Jin Q, Wang XG: Preparation of highly pure stigmasterol oleate by enzymatic esterification of stigmasterol enriched from soybean phytosterols.LWT.2020, 128: 109464. 20.Chang M, Zhang T, Guo X, Liu Y, Liu RJ, Jin QZ, Wang XG: Optimization of cultivation conditions for efficient production of carotenoid-rich DHA oil bySchizochytriumsp. S31.Process Biochemistry. 2020, 94: 190-197. 21.Chang M, Zhao PZ, Zhang T, Wang Y, Guo X, Liu RJ, Jin QZ, Wang XG: Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS.International Journal of Food Science & Technology. 2020, 55: 3670-3679. 22. Liu R, Lu M, Zhang T, Zhang Z, Jin Q,Chang M*, Wang X: Evaluation of the antioxidant properties of micronutrients in different vegetable oils.European Journal of Lipid Science and Technology. 2020, 122: 1900079. 23. Zhang T, Liu RJ,Chang M*, Jin QZ, Zhang H, Wang XG*: Health benefits of 4,4-dimethyl phytosterols: an exploration beyond 4-desmethyl phytosterols.Food & Function. 2020, 11: 93-110. 24. Zhang T, Xie LL, Liu RJ,Chang M*, Zhang H, Jin QZ, Wang XG: Revisiting the 4,4-dimethylsterols profile from different kinds of vegetable oils by using GC-MS.LWT. 2020, 124: 109163. 25. Guo X, Shi LK, Yang S, Yang R, Dai X, Zhang T, Liu RJ,Chang M*, Jin QZ, Wang XG: Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread.Food & Function. 2019, 10: 4220-4230. 26. Liu RJ, Guo X, Cheng M, Zheng LY, Gong MY,Chang M*, Jin QZ, Wang XG: Effects of chemical refinement on the quality of coconut oil.Journal of Food Science and Technology.2019, 56: 3109-3116. 27. Liu RJ, Liu RR, Shi LK, Zhang ZY, Zhang T, Lu MY,Chang M*, Jin QZ, Wang XG: Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil.LWT. 2019, 109: 26-32. 28. Liu RJ, Zhang T, Wang T,Chang M*, Jin QZ, Wang XG: Microwave-assisted synthesis and antioxidant activity of palmitoyl-epigallocatechin gallate.LWT. 2019, 101: 663-669. 29. Guo X, Zhang T, Shi LK, Gong MY, Jin J, Zhang Y, Liu RJ,Chang M*, Jin QZ, Wang XG: The relationship between lipid phytochemicals, obesity and its related chronic diseases.Food & Function. 2018, 9: 6048-6062. 30. 常明,郭怡雯,向殷丰,刘睿杰,金青哲,王兴国:沙棘籽油微胶囊品质评价及应用研究.中国油脂. 2020, 45: 133-137. 31. 常明,金青哲,王兴国,叶德宏:国家标准《棉籽油》的主要技术内容与编制说明.中国油脂. 2020, 45: 10-13. 32. 郭鑫,卢宇宁,张涛,刘睿杰,常明*,金青哲,王兴国:生育酚对亚麻籽油纳米乳液稳定性的影响.中国油脂. 2020, 45: 141-144. 33. 赵品贞,陶冠军,刘睿杰,常明*,金青哲,王兴国:亲水作用色谱串联质谱结合反相色谱串联质谱的油料磷脂轮廓分析.中国油脂. 2020, 45: 85-91. 34. 冯文欢,吴正章,张鹏,常明*,金青哲,王兴国: HPLC-UV法测定植物甾醇中3种甾醇单体的含量.食品工业科技. 2019, 40: 244-248. 35. 冯文欢,吴正章,张鹏,常明*,金青哲,王兴国:超声辅助分步结晶法制备高纯度豆甾醇的工艺研究.中国油脂. 2019, 44: 129-135. 36. 杨金月,张涛,常明*,刘睿杰,金青哲,王兴国:白蛋白乳液递送油脂的秀丽隐杆线虫营养评价模型的建立.中国油脂. 2019, 44: 92-96.