付熙哲

个人简介

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付熙哲，博士，讲师。主要从事农产品加工副产物高值化开发、功能因子及生物大分子自组装行为机制与应用、新疆特色功能脂质开发及综合利用等方面的研究。近五年来在中科院一区TOP期刊发表高水平论文10余篇，以第一作者发表中科院一区TOP期刊论文7篇，ESI高被引论文2篇（单篇引用次数超过100次），授权国家发明专利1件，参与国家自然科学基金面上项目及国家重点研发计划项目各1项，主持省部级项目1项。

社会兼职

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兼职为“Food Chemistry”，“Foods”，“现代食品科技”等国内外专业期刊审稿。

科研学术工作经历与教育背景

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2022.7--至今    威尼斯wnsr888，威尼斯wnsr888，讲师

2018.9--2022.6   浙江大学，食品科学专业，博士

2015.9--2018.6   陕西师范大学，粮食、油脂及植物蛋白工程，硕士

2011.9--2015.6   陕西师范大学，食品质量与安全专业，学士

研究方向：

1．农产品加工副产物高值化开发；

2．功能因子及生物大分子自组装行为机制及应用；

3．新疆特色功能脂质开发及综合利用。

科研项目

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学术论文

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1. Xizhe Fu^#, Tarun Belwal, Yihan He, Y anqun Xu, Li Li, Zisheng Luo. UPLC-Triple-TOF/MS characterization of phenolic constituents and the influence of natural deep eutectic solvents on extraction of Carya cathayensis Sarg. peels: composition, extraction mechanism and in vitro biological activities. Food Chemistry, 2022, 370: 131042 (IF₅=8.795，中科院1区top)

2. Xizhe Fu^#, Yinglin Du^#, Ligen Zou, Xingquan Liu, Yihan He, Yanqun Xu, Li Li, and Zisheng Luo. Acidified glycerol as a one-step efficient green extraction and preservation strategy for anthocyanin from blueberry pomace: New insights into extraction and stability protection mechanism with molecular dynamic simulation. Food Chemistry, 2022, 390: 133226 (IF₅=8.795，中科院1区top)

3. Xizhe Fu^#, Di Wang, Tarun Belwal, et al. Sonication-synergistic natural deep eutectic solvent as a green and efficient approach for extraction of phenolic compounds from peels of Carya cathayensis Sarg. Food Chemistry, 2021, 355:129577 (ESI高被引，IF₅=8.795，中科院1区top)

4. Xizhe Fu^#, Di Wang, Tarun Belwal, et al. Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace. LWT - Food Science and Technology, 2021, 144: 111220. (IF₅=6.295，中科院1区top)

5. Xizhe Fu^#, Tarun Belwal, Yihan He, et al. Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: a spectroscopic and molecular docking study. Food Chemistry, 2020, 320 (1): 126616. (IF₅=8.795，中科院1区top)

6. Xizhe Fu^#, Tarun Belwal, Giancarlo Cravotto, et al. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components. Ultrasonics Sonochemistry, 2020, 60: 104726. (ESI高被引, IF₅=8.772，中科院1区top).

7. Xizhe Fu^#, Qingan Zhang, Baoshan Zhang, et al. Effect of ultrasound on the production of xanthylium cation pigments in a model wine. Food Chemistry, 2018, 268:431-440. (IF₅=8.795，中科院1区top).

8. Qingan Zhang, Xizhe Fu, Juan Francisco García Martín. Effect of ultrasound on the interaction between (-)-epicatechin gallate and bovine serum albumin in a model wine [J]. Ultrasonics Sonochemistry, 2017, 37: 405-413. (导师一作，IF₅=8.772，中科院1区top)

9. Du, Yinglin, Fu Xizhe, Yiyang Chu, Peiwen Wu, Ye Liu, Lili Ma, Huiqin Tian, and Benzhong Zhu. Biosynthesis and the Roles of Plant Sterols in Development and Stress Responses. International Journal of Molecular Sciences, 2022, 23(4): 2332 (IF₅=6.132，中科院2区).

10. Hao Huang, Yingjie Zhu, Xizhe Fu, Ying Zou, Qunhe Li, Zisheng Luo. Integrated natural deep eutectic solvent and pulse-ultrasonication for efficient extraction of crocins from gardenia fruits (Gardenia jasminoides Ellis) and its bioactivitie. Food Chemistry, 2022, 380: 132216 (IF₅=8.795，中科院1区top).

11. Xiaoya Tao, Qiong Wu, Xizhe Fu, Beiwei Zhu, Feng Chen, Bin Liu, Linchun Mao, Zisheng Luo, Li Li, Tiejin Ying. Understanding of exogenous auxin in regulating sucrose metabolism during postharvest tomato fruit ripening. Postharvest Biology and Technology, 2022, 189: 111913 (IF₅=5.821，中科院1区top).

12. Nina Bao, Di Wang, Xizhe Fu, Hujun Xie, Guizhen Gao, Zisheng Luo. Green Extraction of Phenolic Compounds from Lotus Seedpod (Receptaculum Nelumbinis) Assisted by Ultrasound Coupled with Glycerol. Foods, 2021, 25;10(2):239. (IF₅=4.957，中科院2区).

13. Qiong Wu, Chenjie Li, Dongdong Zhang, Qisheng Tian, Xiaoya Tao, Zisheng Luo, Xizhe Fu, Yurong Zhang. Nitrogen modified atmosphere packaging maintains the bioactive compounds and antioxidant capacity of postharvest fresh edible peanuts. Postharvest Biology and Technology, 2022, 190: 111957 (IF₅=5.821，中科院1区top).

获奖

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专利

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1. 一种天然低共熔溶剂在选择性提取花色苷以及保存花色苷中的应用. (专利号：CN202011503951.2)

承担教学

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公司产品

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