高原特色食品研发创新团队-西南林业大学生物与食品工程学院

团队名称：高原特色食品研发创新团队

具体研究方向：

1．云南省基础研究重点项目，改性核桃蛋白-原花青素自组装机理及其Pickering乳液的构效关系与调控机制，50万元，2024.3—2026.4；

2. 云南省重大科技专项计划，云南特色食品发酵关键技术研究，20万元，2023.1—2025.12；

3. 中央引导地方科技发展资金，植物饼粕中纤维-多酚-蛋白互作机制与产品设计，50万元，2024.10—2026.9；

4. 国家重点研发任务，古树茶高值化产品开发，40万元，2024.12—2028.11；

5. 国家自然科学基金，基于代谢组学对美味牛肝菌干制过程中特征挥发性风味物质的形成机制研究，33万元，2023.1-2026.12

[1] Deng Y, Jiang Y, Lu Y, Zhao Y, Fan F*. Preparation and characteristics of TEMPO-oxidized bamboo shoot nanofibers based bigels system and steady delivery of Lactobacillus plantarum [J]. Food Hydrocolloids, 2025,163:111057.

[2] Qin Y, Liu J, Yang X, Zhao Y, Fan F*. High internal phase Pickering emulsions stabilized by walnut protein-galactooligosaccharide nanoparticles: effect of cinnamon oil entrapment[J]. Food Quality and Safety, 2025,9:fyae048.

[3] Jiang Y, Lu Y, Liu J, Zhao Y, Fan F*. Characterization of bamboo shoot cellulose nanofibers modified by TEMPO oxidation and ball milling method and its application in W/O emulsion. LWT, 2024, 205, 116563.

[4] Lu Y, Jiang Y, Liu J, Yang X, Zhao Y, Fan F*. Preparation and properties of walnut protein isolate–whey protein isolate nanoparticles stabilizing high internal phase Pickering emulsions. Foods, 2024, 13, 2389.

[5] Bi H, Yang J, Jiang H, Fan F*. Preparation, characterization, and release properties of Rosa roxburghii Tratt seed oil and β-carotene-coloaded proliposomes [J]. Journal of Food Science, 2024,89:982-997

[6] Jiang Y, Zhao G, Yang X, Fan F*. Preparation and characterization of nano-SiO2-modified emulsified film and its application for strawberry preservation[J]. Food Packaging and Shelf Life, 2023, 40, 101181.

[7] Qin F, Xu N, Dong S, Yang H, Li W, Zi L, Hua Y, Guo L*. Integrated HS-SPME-GC-MS and UHPLC-O-TOF-MS-based metabolomics revealed the characteristics flavor and nonvolatile metabolites during the hydrolysis process of Boletus edulis[J]. Food Bioscience, 2024, 62, 105115.

[8] Li W, Zi L, Xu N, Yang H, Dong S, Qin F, Guo L*. Identification of characteristic flavor compounds of boletus edulis from different regions based on by E-nose, HS-GC-IMS and HS-SPME-GC-MS[J]. Food Chemistry: X, 2024, 23, 101601.

[9] Yang H, Li W, Zi L, Xu N, Guo Z, Chen B, Hua Y, Guo L*. Comprehensive analysis of the dynamic changes of volatile and non-volatile metabolites in boletus edulis during processing by HS-SPME-GC-MS and UPLC-MS/MS analysis[J]. Food Chemistry: X, 2024, 22, 101487.

[10] Yang H, Li W, Lu B, Zi L, Xu N, Guo L*. Effect of different hot air drying process on flavor compounds and Maillard reaction products of Boletus edulis by HS-SPME/GC-MS coupled with multivariate analysis[J]. LWT, 2024, 198, 116055.