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1、教育履历

(1) 2019-09至2024-01，江南大学，食品科学与工程专业，博士

(2) 2015-09至2018-06，江南大学，食品科学与工程专业，硕士

(3) 2011-09至2015-06，石河子大学，食品质量与安全专业，学士

2、研究领域

膳食纤维与肠道健康，聚焦糖脂代谢、肥胖与糖尿病营养干预，创新开发了小分子糖酶抑制剂、抗糖化原料。

3、代表成果：

论文：(1) A novel hypoglycemic agent: polysaccharides from laver (Porphyra spp.). Food & Function, 2020, 11.

(2) Physicochemical properties and antibacterial application of silver nanoparticles stabilized by whey protein isolate. Food Bioscience, 2022, 1.

(3) Preparation of a novel and stable iron fortifier: self-assembled iron-whey protein isolate fibrils nanocomposites. International Journal of Food Science and Technology, 2022, 4.

(4) Functional bacterial cellulose nanofibrils with silver nanoparticles and its antibacterial application. International Journal of Biological Macromolecules, 2023, 2.

(5) Direct Synthesis of Functional Bacterial Cellulose as Next-Generation Photodynamic Antimicrobial Materials. International Journal of Biological Macromolecules, 2024, 12.

(6) Potential inhibitory effect of highland barley protein hydrolysates on the formation of advanced glycation end-products (AGEs): A mechanism study. International Journal of Biological Macromolecules, 2024, 4.

(7) 基于斑马鱼模型的人参阿胶口服液对气血及免疫功能调节作用评估[J]. 安徽农学通报, 2025, 31(5): 107-113.

(8) 白芸豆提取物中α-淀粉酶抑制剂活性检测方法对比分析[J]. 安徽农学通报, 2024,30(01): 88-94.

(9) 条斑紫菜多糖对α-淀粉酶的抑制效果[J]. 中国生物制品学杂志, 2019,32(04): 396-402.

专利：(1) 一种具有抗糖化和抗氧化青稞肽的制备方法，2024-04-26，中国，CN202410510529.1。

(2) 一种高纯度条斑紫菜多糖类α-淀粉酶抑制剂的制备方法，中国, ZL201710984166.5。

(3) 驴骨胶特征性肽段及其鉴定驴骨掺假的方法, 2024-07-18,中国, CN202410966625.7。