教 師 簡 歷
基本信息
照片/Photo：
電子郵箱/E-mail：daihongjie@yggyf.cn
個人簡介
戴宏傑，博士/副教授，2018年博士畢業於華南理工大學食品科學與工程專業👋🏽，入選2021年重慶市巴渝學者青年學者（省級人才）⛹🏻♂️，連續3年（2021-2023）入選全球前2%頂尖科學家榜單👷🏿。擔任重慶市農產品加工業技術創新聯盟副秘書長，中國農學會食物與營養專業委員會委員，國際食物與營養安全協會秘書處成員，重慶市農產品加工業協會團體標準委員會委員，重慶市科技特派員🏋🏼，重慶市人社局專家服務團服務基層項目專家團隊（第四批）領銜專家。擔任《Nanomaterials》編委，《Food Biomacromolecules》創刊編輯，《Journal of Future Foods》《Collagen and Leather》《Grain & Oil Science and Technology》《Agriculture Communications》《食品科學技術學報》《食品工業科技》《食品研究與開發》《輕工學報》等青年編委🧘🏼♂️；SCI期刊《International Journal of Biological Macromolecules》《Foods》《Gels》客座編輯。主持國家自然科學基金、重慶市自然科學基金等10余項項目👸🏼；參與國家重點研發計劃、國家自然科學基金面上項目、重慶市技術創新與應用發展重點項目等🫕。近5年在發表論文100余篇，其中第一/通訊作者SCI一區論文40余篇，（曾）入選ESI高被引論文7篇🍀，熱點論文1篇🦹♂️，谷歌學術總引用4000余次（h指數34）；參編書籍2部🛟，申請/授權專利15項🧖🏽；獲重慶市科技進步獎1項📡，西南大學教育教學成果獎3項。
課程教學
本科生課程：
食品試驗設計與統計分析🥽、食品資源與環境📏、生產實習、工程技能訓練、食品生產（天辰娱乐平台）等課程👴。
研究方向及課題
主要研究方向：食品膠體與營養；食品多糖/蛋白質資源高值化利用；生物質基納米材料。
近5年主持科研項目：
1. 重慶市技術創新與應用發展項目👨🏿🦳：川渝特色火鍋底料品質及風味改良關鍵技術研發與應用，20萬，2024-2026；
2. 國家自然科學基金（青年）🛂：基於木質素/多酚修飾的菠蘿皮渣纖維素納米晶穩定Pickering乳液機製及功能調控，24萬，2020-2022♦︎；
3. 重慶市農產品加工業技術創新聯盟關鍵技術攻關項目：清潔標簽熟製預製產品生產關鍵技術研究🏃♀️➡️，19萬，2024；
4. 重慶市自然科學基金（面上）：檸檬皮渣木質纖維素納米晶/線協同穩定Pickering乳液及功能調控機製👩🏽🎨，10萬，2020-2023👩🏻🔬；
5. 中央高校基本業務費項目：納米纖維素與蛋白界面互作的多尺度調控及穩定乳液機製，30萬🦬🧑🏻🦼，2022-2024；
6. 企業委托項目，桃片生產質量控製體系構建與產品提檔升級項目🤠，90萬，2021-20224️⃣；
7. 中國農業科天辰農產品加工研究所重點實驗室開放課題項目🤲🏻🧚🏻：高穩定蛋白基Pickering乳液製備機製及應用，10萬🤲🏼，2020-2021；
8. 生物基材料與綠色造紙國家重點實驗室開放基金項目🔝：基於檸檬皮渣高值化改性的智能水凝膠可控構建及吸附機理研究，8萬，2020-2022🚣🏻♂️💆♂️。
研究成果
[1] Wang Yuxi, Huang Yue, Li Huameng, Luo Yuyuan, Dai Difei, Zhang Yuhao, Wang Hongxia, Chen Hai, Wu Jihong*, Dai Hongjie*. Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction[J]. Carbohydrate Polymers, 2024, 337: 122175.
[2] Dai Hongjie, Lv Tianyi, Dai Difei, Luo Yuyuan, Ma Liang, Zhang Yuhao. Preparation and physicochemical properties of nanocellulose lightweight porous materials: The regulating effect of gelatin[J]. Food Chemistry, 2023, 136497.
[3] Dai Hongjie, Luo Yuyuan, Huang Yue, Ma Liang, Chen Hai, Fu Yu, Yu Yong, Zhu Hankun, Wang Hongxia, Zhang Yuhao*. Recent advances in protein-based emulsions: The key role of cellulose[J]. Food Hydrocolloids, 2023, 136: 108260.
[4] Dai Hongjie#, Sun Yi#, Feng Xin, Ma Liang, Chen Hai, Fu Yu, Wang Hongxia, Zhang Yuhao*. Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability[J]. Food Hydrocolloids, 2023, 138: 108474.
[5] Dai Hongjie, Chen Yuan, Chen Hai, Fu Yu, Ma Liang, Wang Hongxia, Yu Yong, Zhu Hankui, Zhang Yuhao*. Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil[J]. Food Chemistry, 2023, 401: 134154.
[6] Luo Yuyuan, Wang Junjie, Lv Tianyi, Wang Hongxia, Zhou Hongyuan, Ma Liang, Zhang Yuhao*, Dai Hongjie*. Chitosan particles modulate the properties of cellulose nanocrystals through interparticle interactions: Effect of concentration. International Journal of Biological Macromolecules, 2023, 240, 124500.
[7] Lv Tianyi, Luo Yuyuan, Chen Yuan, Dai Difei, Feng Xin, Chen Hai, Yu Yong, Ma Liang, Zhang Yuhao*, Dai Hongjie*. Tuning the properties of pineapple peel cellulose nanofibrils by TEMPO-mediated oxidation and ball milling[J]. Cellulose, 2022, 29: 9609-9625.
[8] Dai Hongjie#, Peng Lin#, Wang Hongxia, Feng Xing, Ma Liang, Chen Hai, Yu Yong, Zhu Hankui, Zhang Yuhao*. Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite[J]. Food Hydrocolloids, 2022, 132: 107870.
[9] Chen Yuan, Zhang Huan, Feng Xin, Ma Liang, Zhang Yuhao*, Dai Hongjie*. Lignocellulose nanocrystals from pineapple peel: Preparation, characterization and application as efficient Pickering emulsion stabilizers[J]. Food Research International, 2021, 150: 110738.
[10] Dai Hongjie*,#, Chen Yuan#, Zhang Shumin, Feng Xin, Cui Bo, Ma Liang, Zhang Yuhao*. Enhanced interface properties and stability of lignocellulose nanocrystals stabilized Pickering emulsions: The leading role of tannic acid[J]. Journal of Agricultural and Food Chemistry, 2021, 69: 14650-14661.
[11] Dai Hongjie, Zhang Huan, Chen Yuan, Ma Liang, Wu Jihong*, Zhang Yuhao*. Co-stabilization and properties regulation of Pickering emulsions by cellulose nanocrystals and nanofibrils from lemon seeds[J]. Food Hydrocolloids, 2021, 120: 106884.
[12] Dai Hongjie, Chen Yuan, Ma Liang, Zhang Yuhao*, Cui Bo*. Direct regeneration of hydrogels based on lemon peel and its isolated microcrystalline cellulose: Characterization and application for methylene blue adsorption[J]. International Journal of Biological Macromolecules, 2021, 191: 129-138.
[13] Du Jie#, Dai Hongjie#, Wang Hongxia, Yu Yong, Zhu Hankun, Fu Yu, Ma Liang, Peng Lin, Li Lin, Wang Qiang, Zhang Yuhao*. Preparation of high thermal stability gelatin emulsion and its application in 3D printing[J]. Food Hydrocolloids, 2021, 113: 106536.
[14] Dai Hongjie, Wu Jihong, Zhang Huan, Chen Yuan, Ma Liang, Huang Huihua, Huang Yue, Zhang Yuhao*. Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge[J]. Trends in Food Science & Technology. 2020, 102, 16-29.
[15] Dai Hongjie, Li Xiaoyi, Du Jie, Ma Liang, Yu Yong, Zhou Hongyuan, Guo Ting, Zhang Yuhao*. Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations[J]. Food Hydrocolloids, 2020, 101: 105557.
[16] Dai Hongjie, Huang Yue, Zhang Huan, Ma Liang, Huang Huihua, Wu Jihong*, Zhang Yuhao*. Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption[J]. Carbohydrate Polymers. 2020, 230: 115599.
[17] Dai Hongjie#, Li Yuan#, Ma Liang, Yu Yong, Zhu Hankun, Wang Hongxia, Liu Tingwei, Feng Xin, Tang Mi, Hu Weijie, Zhang Yuhao*. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions[J]. Food Hydrocolloids, 2020, 109: 106151.
[18] Dai Hongjie, Chen Xueke, Peng Lin, Ma Liang, Sun Yi, Li Lin, Wang Qiang, Zhang Yuhao*. The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation[J]. Food Hydrocolloids, 2020, 106: 105869.
[19] Dai Hongjie, Zhang Huan, Ma Liang, Zhou Hongyuan, Yu Yong, Guo Ting, Zhang Yuhao*, Huang Huihua*. Green pH/magnetic sensitive hydrogels based on pineapple peel cellulose and polyvinyl alcohol: synthesis, characterization and naringin prolonged release [J]. Carbohydrate Polymers, 2019, 209: 51-61.
[20] Dai Hongjie, Huang Yue, Huang Huihua*. Eco-friendly polyvinyl alcohol/ carboxymethyl cellulose hydrogels reinforced with graphene oxide and bentonite for enhanced adsorption of methylene blue [J]. Carbohydrate Polymers, 2018, 185: 1-11.
