学院简介

深圳大学高等研究院是深圳大学于2014年成立的一个包含本科与研究生培养、侧重跨学科教学与学术研究的校内综合办学单位。作为深圳大学内部探索全面改革创新的学术特区,高等研究院与香港和海外著名高校合作,借鉴国内外研究型大学通行的管理模式,引进具有一流视野的资深教授和发展潜力的青年教师,营造与国际接轨的学术氛围和培养环境,开展卓越的教学、研究和管理工作。

人员信息

郭晓明


博士,副研究员

联系邮箱:xiaomingguo@szu.edu.cn

通讯地址:深圳大学沧海校区致知楼512


教育背景:

2015,华南理工大学,制糖工程,博士

2011,华南农业大学,农产品加工及贮藏工程,硕士

2008,华南农业大学,食品科学与工程,本科


主要工作经历:

2022–至今,深圳大学高等研究院,副研究员

2018/11–2021/02,暨南大学,第一附属医院,博士后,副研究员

2016/01–2018/10,华南理工大学,食品科学与工程学院,博士后,副研究员


研究兴趣:

1. 食品营养与健康

2. 可食性微纳材料设计与应用

3. 食品亲水胶体结构与功能性


主要科研项目:

2017-2019,国家自然基金青年科学基金(31601423),项目负责人

2016-2018,中国博士后科学基金特别资助(2018T110872),项目负责人

2016-2018,中国博士后科学基金面上一等资助(2016M590789),项目负责人

2019-2020,中国博士后科学基金面上二等资助(2019M653279),项目负责人

2017-2018,中央高校基本科研业务费项目(D2171340),项目负责人


部分论文及专利:

1. Xiaoming Guo, Tao Zhang, Hecheng Meng, Shujuan Yu*. Ethanol precipitation of sugar beet pectins as affected by electrostatic interactions between counter ions and pectin chains, Food Hydrocolloids, 2017, 65: 187–197.

2. Xiaoming Guo, Hecheng Meng, Qiang Tang, Runquan Pan, Siming Zhu, Shujuan Yu*. Effects of the precipitation pH on the ethanolic precipitation of sugar beet pectins, Food Hydrocolloids, 2016, 52: 431-437.

3. Xiaoming Guo, Zhiming Wang, Fang Pi, Runquan Pan, Zhengang Zhao, Shujuan Yu*, Sequential extraction and physicochemical characterization of polysaccharides from chicory (Cichorium intybus) root pulp, Food Hydrocolloids, 2018, 77, 277-285.

4. Xiaoming Guo, Hecheng Meng, Siming Zhu, Qiang Tang, Runquan Pan, Shujuan Yu*. Stepwise ethanolic precipitation of sugar beet pectins from the acidic extract, Carbohydrate Polymers, 2016, 136: 316-321.

5. Xiaoming Guo, Hecheng Meng, Siming Zhu, Tao Zhang, Shujuan Yu*. Purifying sugar beet pectins from non-pectic components by means of metal precipitation, Food Hydrocolloids, 2015, 51: 69-75.

6. Xiaoming Guo, Hecheng Meng, Siming Zhu, Qiang Tang, Runquan Pan, Shujuan Yu*. Developing precipitation modes for preventing the calcium-oxalate contamination of sugar beet pectins, Food Chemistry, 2015, 182: 64-71.

7. Xiaoming Guo, Siming Zhu, Qiang Tang, Shujuan Yu*. Characterisation of the turbid particles in the extraction of sugar beet pectins, Food Chemistry, 2014, 162: 99-103.

8. Jiawei Lin, Shujuan Yu*, Chao Ai, Tao Zhang, Xiaoming Guo**, Emulsion stability of sugar beet pectin increased by genipin crosslinking, Food Hydrocolloids, 2020, 101: 105459.

9. Jiawei Lin, Xiaoming Guo*, Chao Ai, Tao Zhang, Shujuan Yu**, Genipin crosslinked sugar beet pectin-whey protein isolate/bovine serum albumin conjugates with enhanced emulsifying properties, Food Hydrocolloids, 2020, 105: 105802.

10. Chao Ai, Hecheng Meng*, Jiawei Lin, Tao Zhang, Xiaoming Guo**, Combined membrane filtration and alcohol-precipitation of alkaline soluble polysaccharides from sugar beet pulp: Comparision of compositional, macromolecular, and emulsifying properties, Food Hydrocolloids, 2020, 109: 106049.

11. Zhanpeng Liu#, Xiaoming Guo#, Hecheng Meng*, Added ferulic acid enhances the emulsifying properties of pectins from different sources, Food Hydrocolloids, 2020, 100: 105439.

12. Zhanpeng Liu, Fang Pi, Xiaobing Guo, Xiaoming Guo*, Shujuan Yu**. Characterization of the structural and emulsifying properties of sugar beet pectins obtained by sequential extraction, Food Hydrocolloids, 2019, 88: 31-42.

13. Chao Ai, Xiaoming Guo*, Jiawei Lin, Tao Zhang, Hecheng Meng**. Characterization of the properties of amphiphilic, alkaline soluble polysaccharides from sugar beet pulp, Food Hydrocolloids, 2019, 94: 199-209.

14. Fang Pi, Zhanpeng. Liu, Xiaobing Guo, Xiaoming Guo*, Hecheng Meng**. Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration, Food Hydrocolloids, 2019, 89: 792-801.

15. 孟赫诚, 郭晓明, 于淑娟, 皮芳. 一种利用菊苣/芋粕联产凝胶型和乳化型果胶的方法,中国发明专利,已授权,CN108383926A, 2018-08-10

16. 孟赫诚, 郭晓明, 于淑娟. 一种稀酸‐加压法制备甜菜果胶的方法.中国发明专利,已授权,CN105294883A, 2016-02-03

17. 杨公明, 郭晓明, 温海祥, 吕顺, 刘文清,周建坤. 授权,利用香蕉酒渣制作宠物膨化饲料的方法.中国发明专利,已授权,CN102370100A, 2012-03-14

18. 杨公明, 郭晓明, 温海祥, 吕顺, 刘文清, 周建坤. 授权,利用膜过滤提高香蕉果酒外观品质稳定性的方法,中国发明专利,已授权,CN102352293A,2012-02-15

19. 陈填烽, 郭晓明, 陈樑, 黄炜, 彭发. 一种可食性纳米碳酸钙-维生素D3颗粒及其制备方法,中国发明专利,已授权,CN201910933010.3,2019-09-29

20. 陈填烽,郭晓明,李晓玲. 一种负载维生素D3的纳米碳酸钙皮克林乳液及其制备方法与应用,中国发明专利,已授权,CN202010273258.4,2022-01-20

21. 于淑娟, 林嘉伟, 郭晓明. 一种高乳化稳定性甜菜果胶及其制备方法.中国发明专利,已授权, CN 201910791536.2,2019-08-26