天津科技大学食品工程与生物技术学院导师：吴涛

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天津科技大学食品工程与生物技术学院导师：吴涛正文

[导师姓名]
吴涛

[所属院校]
天津科技大学

[基本信息]
导师姓名：吴涛
性别：男
人气指数：579
所属院校：天津科技大学
所属院系：食品工程与生物技术学院
职称：讲师
导师类型：
招生专业：食品科学、粮食、油脂及植物蛋白工程

[通讯方式]
办公电话：022-60912431
电子邮件：wutao@tust.edu.cn
通讯地址：天津市滨海新区开发第13大街29号天津科技大学食品工程与生物技术学院逸夫楼406

[个人简述]
申请专利1. 一种速食五谷杂粮粥及制备方法. 吴涛，罗新也，李麟波，冉淼，金屹昭，张民，刘锐. 申请号：201510394087.X2. 一种绿茶茶多糖复合型减肥固体饮料和应用. 张民，吴涛，徐阎，刘锐，陈怡君. 申请号：201510208517.43. 一种乌龙茶茶多糖复合型减肥固体饮料. 张民，吴涛，徐锦令，刘锐. 申请号：201510209824.44. 一种燕麦麸皮多糖复合型减肥饮料. 张民，吴涛，刘锐. 申请号：201510208517.45. 一种复合型脂肪模拟物及其制备方法. 张民，孙婵婵，刘锐，吴涛. 申请号：201410635375.56. 低糖桑椹果酱的制备方法. 郑晓冬吴涛唐琼胡浩. 申请号： 201410056751.57. 桑果花青素保健饼干. 郑晓冬吴涛杨健余挺. 申请号： 201410199698.48. 酶类降解棒曲霉素的方法. 郑晓冬朱瑞瑜余挺吴涛胡浩. 申请号：201410065286.19. 一种纤维素基多酚类天然抗氧化复合物的制备方法. 孙波，张民，司传领，刘锐，吴涛，倪永浩. 申请号： 201510330527.5科研奖励研究成果“玛咖复合型固体饮料的研制与开发”获得2014年天津市津南区科技进步三等奖，排名第一

[科研工作]
1. Wu T. Yin J. Zhang G Long H. Zheng X.(2015) Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet‐induced obese mice[J]. Molecular nutrition & food research DOI: 10.1002/mnfr.2015007342. Zhang M. Hou Q. Liu R. Wu T. & Si C. (2015). Further characterization of cellulose nanocrystal (CNC) preparation from sulfuric acid hydrolysis of cotton fibers. Cellulose. DOI: 10.1007/s10570-015-0803-z3. Sun C. Liu R. Wu T. Liang B. Shi C. Cong X. Hou T. & Zhang M. (2015). Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins. Food and Bioprocess Technology 1-9.4. Zhang Q. Lv X. Wu T. Ma Q. Teng A. Zhang Y. & Zhang M. (2015). Composition ofLycium barbarumpolysaccharides and their apoptosis-inducing effect on human hepatoma SMMC-7721 cells. Food Nutr Res DOI:10.3402/fnr.v59.28696.5. Li Z. Yu Y. Li Z. Wu T*. & Yin J*. (2015). The art of signal transforming: electrodes and their smart applications in electrochemical sensing. Anal. Methods. 7(23) 9732-9743. ( Corresponding Author)6. Sun C. Liu R. Wu T. Liang B. Shi C. & Zhang M. (2015). Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins. Food Science and Biotechnology 24(5) 1637-1643.7. Sun C1. Wu T1. Liu R. Liang B. Tian Z. Zhang E. & Zhang M. (2015). Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids 51 512-518. (Co-Fist)8. Liu R. Li J. Wu T. Li Q. Meng Y. & Zhang M. (2015). Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (Avena nuda L.) β-glucans. Journal of Cereal Science 65 125-131.9. Sun M. Lu X. Hao L. Wu T. Zhao H. & Wang C. (2015). The influences of purple sweet potato anthocyanin on the growth characteristics of human retinal pigment epithelial cells. 2015 59.10. Li Z. Yu Y. Li Z. & Wu T*. (2015). A review of biosensing techniques for detection of trace carcinogen contamination in food products. Analytical and Bioanalytical Chemistry 407(10) 2711-2726. ( Corresponding Author)11. Zhu R. Feussner K. Wu T. Yan F. Karlovsky P. & Zheng X. (2015). Detoxification of mycotoxin patulin by the yeast Rhodosporidium paludigenum. Food Chemistry. 179 1-512. Xu Y. Zhang M. Wu T. Dai S. Xu J. & Zhou Z. (2015). The anti-obesity effect of green tea polysaccharides polyphenols and caffeine in rats fed with a high-fat diet. Food & function 6(1) 297-304.13. Lu X. Zhou Y. Wu T. & Hao L. (2014). Ameliorative effect of black rice anthocyanin on senescent mice induced by d-galactose. Food Funct. 2014 5(11):2892-7.14. Qianru Chen Shixiang Xu Tao Wu Jun Guo Sha Sha Xiaodong Zheng Ting Yu. Effect of citronella essential oil on the inhibition of postharvest Alternaria alternata in cherry tomato. Journal of the Science of Food and Agriculture. 2014 94(12):2441-715. Wu T Tang Q. Yu Z. Gao Z. Hu H. Zheng X. & Yu T. Inhibitory effects of sweet cherry anthocyanins on the obesity development in C57BL/6 mice. International Journal of Food Sciences and Nutrition. 2014 65(3) 351-359.16. Wu T. Tang Q. Gao Z. Yu Z. Song H. Zheng X. & Chen W. (2013). Blueberry and mulberry juice prevent obesity development in C57BL/6 mice. PloS one 8(10) e77585.17. Wu T Qi X. Liu Y. Guo J. Zhu R. Zheng X. & Yu T. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chem 2013，141(1) 482-7.18. Wu T. Sun L. C. Du C. H. Cai Q. F. Zhang Q. B. Su W. J. & Cao M. J. (2009). Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry 115(1) 137-142.19. Wu T Yu Z. Tang Q. Song H. Gao Z. Chen W. & Zheng X. (2013). Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food & function 2013 4 1654-166120. Weng W. Y. Wu T. Chen W. Q. Liu G. M. Osatomi K. Su W. J. & Cao M. J. (2011). Purification and characterization of pepsinogens and pepsins from the stomach of rice field eel (Monopterus albus Zuiew). Fish Physiol Biochem 37(3) 543-552.21. Feng Yang Wen-Jin Su Bao-Ju Lu Tao Wu Le-Chang Sun Kenji Hara Min-Jie Cao. Purification and characterization of chymotrypsins from the hepatopancreas of crucian carp (Carassius auratus). Food Chemistry 2009(116):860-86622. Su H. Chen W. Fu S. Wu C. Li K. Huang Z. Wu T. & Li J. (2014).Antimicrobial effect of bayberry leaf extract for the preservation of large yellow croaker (Pseudosciaena crocea). J Sci Food Agric. 94 (5) 935–942.

[教育背景]
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