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教师名录

隋中泉
职称:教授

所属学科:食品科学与工程

研究领域:碳水化合物化学

研究方向:

1、淀粉功能特性改性及其应用

2、天然产物活性多糖的开发与利用

电子信箱:zsui@sjtu.edu.cn

 

个人简历:

2003-2008    香港大学,生物科学系博士

2008-2012    美国普渡大学,食品科学系博士后

2012-2018    上海交通大学,万博manbetx网页版在线登录   副教授

       2019-至今    上海交通大学,万博manbetx网页版在线登录   教授

 

研究工作:

 隋中泉,教授,博士生导师。上海交通大学青年岗位能手(2015)、上海交通大学优秀班主任(2015)、上海交通大学优秀教师三等奖(2016)获得者, 2017年入选上海交通大学晨星-优秀青年学者奖励计划(B类),2018年入选上海交通大学晨星-优秀青年学者奖励计划(A类),2019年获得上海市人才发展基金。

研究方向为碳水化合物化学。主持及参与国家自然科学基金(青年、面上)、国家重点研发专项、上海市科委等国家及省部级项目。发表SCI论文60篇,其中第一或通讯作者论文49篇,IF>5.0论文36篇,高被引论文4篇,受专刊邀请发表SCI论文2篇;单篇最高影响因子12.811,影响因子累积307.675;受Springer等世界出版社邀请,主编英文著作1部,参编英文著作2部。获得12项发明专利,其中10项是第一发明人。

 

科研项目:

  1. 国家自然基金面上项目,3217160351,淀粉表面脂质对淀粉乙酰化修饰的影响机制,2022.01-2025.12
  2. 上海爱发投资有限公司,SA1500238,青稞嫩叶产品开发与功能评价,2021.03.15-2023.03.15
  3. 国家自然基金面上项目,31671893,淀粉通道蛋白对淀粉颗粒酶解的影响机制,2017.01-2020.12
  4. 国家重点研发专项,2016YFD0400206,碳水化合物类食品特征组分指纹图谱、品质功能预测模型与调控体系构建,2016.07-2020.12
  5. 国家自然基金青年基金,31301419,稻壳内湿热处理条件下缓慢消化淀粉的形成及其分子特征,2014.01-2016.12
  6. 上海市科委国际合作项目,18490741300,大米淀粉通道蛋白对餐后血糖反应的影响机制,2018.10-2021.09
  7. 上海市科委国内科技合作项目,15395800100,功能性青稞膳食纤维系列产品开发和深加工技术转化与示范,2015.07-2017.07
  8. 迪庆青稞开发有限公司,SA1500096,迪庆地区青稞品种的品质评价及深加工, 2003.10-2008.10
  9. 上海爱发投资有限公司,SD1500102,麦苗营养品质及活性成分分析,2017.06-2017.12
  10. 易门米三全食品有限责任公司,SA1500181,鲜湿米线保鲜工艺研究,2019.07-2021.07
  11. 上海交通大学Agri-X项目,16X100901017,二甲双胍稳定糖尿病患者血糖水平的作用机制,2016.11-2019.10
  12. 上海交通大学晨星优秀青年教师(A类),淀粉通道蛋白对湿热处理淀粉的影响作用机制,2018.01-2020.12
  13. 上海交通大学晨星优秀青年教师(B类),淀粉通道蛋白分子结构与淀粉酶解的相关性研究,2017.01-2019.12
  14. 光明乳业生物技术国家重点实验室, BX1500037,羟丙基醚化马铃薯淀粉结构与酸奶稳定性的影响机制研究, 2014.12-2016.12
  15. 飞利浦(中国)有限公司, SD1500066,淀粉类食品的营养品质指标检测,2016.01-2017.01

成果专利与奖励

授权专利:

[1] 隋中泉;姚天鸣;叶晓汀;吴金鸿. 富含缓慢消化淀粉的辛烯基琥珀酸酐淀粉的制备及其用途.授权号:ZL201510355362.7

[2] 隋中泉;姚天鸣;叶晓汀. 一种辛烯基琥珀酸酐淀粉乳化剂的制备方法及其应用. 授权号:ZL 201510355349.1

[3] 隋中泉;姚天鸣;李畅;李汶蔚;李雨濛.稻壳内湿热处理条件下抗老化大米淀粉的制备方法及用途. 授权号:ZL 201410619132.2

[4] 隋中泉;叶晓汀;姚天鸣;钟金锋.基于响应面法降低快速消化淀粉含量的模型构建方法. 授权号:ZL 201510125955.4

[5] 隋中泉;姚天鸣;叶晓汀. 一种湿热处理玉米抗性淀粉的制备方法. 授权号:ZL 201410723527.7

[6] 隋中泉;卢飞; 廖樟华;白铠豪;钟金锋.从青稞谷粒中提取和纯化β-葡聚糖的方法.授权号:ZL 201610712035.7

[7] 隋中泉;钟金锋; 刘志锦; 李雨玺;王凯.基于响应面法提高膳食纤维提取率的方法. 授权号:ZL 201610289045.4

[8] 隋中泉;卢飞; 廖樟华.一种从青稞谷粒中提取和纯化阿拉伯木聚糖的方法. 授权号:ZL 201610712094.4

[9] 隋中泉;邱琛;高海德;李紫君;廖樟华;何梦;李克虎.碾米过程中保留多酚含量的方法.授权号:ZL 201810814608.6

[10] 隋中泉;邱琛;高海德;李紫君;何梦.提高米粉中缓慢消化淀粉含量的方法.授权号:ZL 201810570238.6

近五年论文发表:

  1. M. T. Ma, X. J. Chen, R. Z. Zhou, H. T. Li*, Z. Q. Sui*, H. Corke. (2021). Surface microstructure of rice starch is altered by removal of granule-associated proteins. Food Hydrocolloids, 121, 107038.
  2. C. C. Zhang, M. T. Ma, Y. J. Xu, Z. K. Xu, Z. Q. Sui*, H. Corke*. (2021). Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches. International Journal of Biological Macromolecules, https://doi.org/10.1016/j.ijbiomac.2021.08.113.
  3. X. J. Chen, Y. Liu, Z. K. Xu, C. C. Zhang, X. X. Liu*, Z. Q. Sui*, H. Corke. (2021). Microwave irradiation alters the rheological properties and molecular structure of hull-less barley starch. Food Hydrocolloids, 120, 106821.
  4. L. T. Sun#, Z. K. Xu#, L. L. Song, M. T. Ma. C. C. Zhang, X. J. Chen, X. M. Xu*, Z. Q. Sui*, H. Corke. (2021). Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches International Journal of Biological Macromolecules, https://doi.org/10.1016/j.ijbiomac.2021.06.082.
  5. Y. Liu, X. J. Chen, Z. K. Xu, R. Z. Zhou, W. Y. Huang*, Z. Q. Sui*, H. Corke. (2021). Addition of waxy, low or high amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.15057.
  6. Z. K. Xu, Y. J. Xu, X. J. Chen, L. Zhang, H. Li*, Z. Q. Sui*, H. Corke. (2021). Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low-and high-amylose rice starch. Journal of Cereal Science, 103183. 
  7. M. T. Ma#, Z. Li#, F. Yang, H., Wu, W. Huang*, Z. Q. Sui*, H. Corke. (2021). Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles. International Journal of Food Science & Technology. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.14990.
  8. Q. Q. Yang, Z. Q. Sui, W. Lu*, H. Corke*, (2021). Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients, Food Chemistry, 338, 128071.
  9. Y. Liu, X. J. Chen, Y. J. Xu, Z. K. Xu, H. T. Li*, Z. Q. Sui*, H. Corke, (2020). Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content, International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.14826.
  10. M. T. Ma#, Y. Liu#, X. J. Chen, C. Brennan, X. M. Xu*, Z. Q. Sui*, H. Corke, (2020). Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content, International Journal of Biological Macromolecules, 165, 321-332.
  11. M. T. Ma#, Y. Zhang#, X. J. Chen, H. T. Li*, Z. Q. Sui*, H. Corke, (2020).  Microwave irradiation differentially affect the physicochemical properties of waxy and non-waxy hull-less barley starch, Journal of Cereal Science, 95, 103072.
  12. T. Zhang, K. Li, X. Ding, Z. Q. Sui, Q. Q. Yang, N. P. Shah, G. Liu*, H. Corke*, (2021). Starch properties of high and low amylose proso millet (Panicum miliaceum L.) genotypes are differentially affected by varying salt and pH, Food Chemistry, 337, 127784.
  13. Y. D. Wen, Z. K. Xu, Y. Liu, H. Corke*, Z. Q. Sui*, (2020). Investigation of food microstructure and texture using atomic force microscopy: A review, Comprehensive Reviews in Food Science and Food Safety, 19, 2357-2379.
  14. M. T. Ma, Z. K. Xu, P. Li, Z. Q. Sui*, H. Corke, (2020). Removal of starch granule-associated proteins affects amyloglucosidase hydrolysis of rice starch granules, Carbohydrate Polymers, 247, 116674.
  15. M. T. Ma, Y. J. Xu, Z. L. Liu, Z. Q. Sui*, H. Corke, (2020). Removal of starch granule-associated proteins promotes α-amylase hydrolysis of rice starch granule, Food Chemistry, 330, 127313.
  16. Y. D. Wen#, T. M. Yao#, Y. J. Xu, H. Corke, Z. Q. Sui*, (2020). Pasting, thermal and rheological properties of octenylsuccinylate modified starches from diverse small granule starches differing in amylose content, Journal of Cereal Science, 95, 103030.
  17. K. H. Li, T. Z. Zhang, S. Narayanamoorthy, C. Jin, Z. Q. Sui, Z. J. Li, S. G. Li, K. Wu, G. Q. Liu*, H. Corke*, (2020). Diversity analysis of starch physicochemical properties in 95 proso millet (Panicum miliaceum L.) accessions, Food Chemistry, 324, 126863.
  18. K. H. Li, Q. Z. Li, C. Jin, S. Narayanamoorthy, T. Z. Zhang, Z. Q. Sui, Z. J. Li, Y. M. Cai, K. Wu, Y. C. Zhang*, H. Corke*, (2020). Characterization of morphology and physicochemical properties of native starches isolated from 12 Lycoris species, Food Chemistry, 316, 126263. 
  19. Q. Q. Yang, L. Z. Cheng, T. Z. Zhang, S. Yaron, H. X. Jiang, Z. Q. Sui, H. Corke*, (2020). Phenolic profiles, antioxidant, and antiproliferative activities of turmeric (Curcuma longa), Industrial Crops and Products, 152, 112561.
  20. M. He#, Z. K. Xu#, S. J. Yao, M. T. Ma, W. Y. Huang*, Z. Q. Sui*, H. Corke, (2020). Resveratrol alters texture and provides nutritional benefits in white‐salted noodles. International Journal of Food & Technology, 55, 2740-2750.
  21. T. M. Yao#, Y. D. Wen#, Z. K. Xu, M. T. Ma, P. Li, C. Brennan, Z. Q. Sui*, H. Corke (2020). Octenylsuccinylation differentially modifies the physicochemical properties and digestibility of small granule starches. International Journal of Biological Macromolecules. 144, 705-714. 
  22. M. T. Ma, Y. D. Wen, C. Qiu, Q. Zhan, Z. Q. Sui*, H. Corke, (2020). Milling affects rheological and gel textural properties of rice flour. Cereal Chemistry, 97, 205-215. 
  23. Q. Zhan, X. T. Ye, Y. Zhang, X. L. Kong, J. S. Bao, H. Corke, Z. Q. Sui*, (2020). Starch granule-associated proteins affect the physicochemical properties of rice starch. Food Hydrocolloids, 101, 105504.
  24. M. T. Ma, M. He, Y. J. Xu, P. Li, Z. J. Li, Z. Q. Sui*, H. Corke, (2020). Thermal processing of rice grains affects the physical properties of their pregelatinized rice flours. International Journal of Food & Technology, 55, 1375-1385.
  25. A. Gunaratne, K. Wu, X. L. Kong, R. Y. Gan, Z. Q. Sui, K. Kumara, U. K. Ratnayake, K. Senarathne, S. Kasapis, H. Corke*, (2020). Physicochemical properties, digestibility and expected glycaemic index of high amylose rice differing in length-width ratio in Sri Lanka. International Journal of Food & Technology, 55, 74-81.
  26. K. H. Li, T. Z. Zhang, Z. Q. Sui, S. Narayanamoorthy, C. Jin, S. G. Li*, H. Corke*, (2019). Genetic variation in starch physicochemical properties of Chinese foxtail millet (Setaria italica Beauv.). International Journal of Biological Macromolecules, 133,337-345.
  27. X. T. Ye, Y. Zhang, C. Qiu, H. Corke*, Z. Q. Sui*, (2019). Extraction and characterization of starch granule-associated proteins from rice that affect in vitro starch digestibility. Food Chemistry, 276, 754-760.
  28. C. Qiu, P. Li, Z. J. Li, H. Corke*, Z. Q. Sui*, (2019). Combined speed and duration of milling affect the physicochemical properties of rice flour. Food Hydrocolloids, 89, 188-195.
  29. Z. H. Liao, H. R. Cai, Z. K. Xu, J. Wang, C. Qiu, J. Xie, W. Y. Huang*Z. Q. Sui*, (2018). Protective role of antioxidant huskless barley extracts on TNF-α-induced endothelial dysfunction in human vascular endothelial cells. Oxidative Medicine and Cellular Longevity, 2018, 3846029.
  30. M. He, C. Qiu, Z. Liao, Z. Q. Sui*, H. Corke*, (2018). Impact of cooking conditions on the properties of rice: Combined temperature and cooking time. International Journal of Biological Macromolecules, 117, 87-94.
  31. W.Y. Huang, H. Wu, D. J. Li, J. F. Song, Y. D. Xiao, C. Q. Liu, J. Z. Zhou*Z. Q. Sui*, (2018). Protective effects of blueberry anthocyanins against H2O2-induced oxidative injuries in human retinal pigment epithelial cells. Journal of Agricultural and Food Chemistry, 66(7), 1638-1648.
  32. W. Y. Huang, Z. Yan, D. J. Li, Y. H. Ma, J. Z. Zhou*Z. Q. Sui*, (2018). Antioxidant and anti-inflammatory effects of blueberry anthocyanins on high glucose-induced human retinal capillary endothelial cells, Oxidative Medicine and Cellular Longevity, 2018(2): 1862462.
  33. W.Y. Huang, X.N. Wang, J. Wang*Z. Q. Sui*, (2018). Malvidin and its glycosides from Vaccinium ashei improve endothelial function by anti-inflammatory and angiotensin I-converting enzyme inhibitory effects. Natural Product Communications, 13(1), 49-52.
  34. Y. Wu, R. Guo, N.N. Cao, X. J. Sun, Z. Q. Sui*, Q. B. Guo*, (2018). A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds. Carbohydrate Polymers, 180, 63-71.
  35. R. Y. Gan, H. B. Li, Z. Q. Sui*, H. Corke*, (2018). Absorption, metabolism, anti-cancer effect and molecular targets of epigallocatechin gallate (EGCG): an updated review. Critical Reviews in Food Science and Nutrition, 58, 924-941. [
  36. R. Y. Gan, M. F. Wang, W. Y. Lui, K. Wu, S. H. Dai, Z. Q. Sui*, H. Corke*, (2017). Diversity in antioxidant capacity, phenolic and flavonoid contents of 42 edible beans from China. Cereal Chemistry, 94, 291-297.
  37. R. Y. Gan, H.B. Li, A. Gunaratne, Z. Q. Sui*, H. Corke*, (2017). Effects of fermented edible seeds and their products on human health: bioactive components and bioactivities. Comprehensive Reviews in Food Science and Food Safety, 16, 489-531.
  38. R. Y. Gan, W. Y. Lui, K. Wu, C. L. Chan, S. H. Dai, Z. Q. Sui*, H. Corke*, (2017). Bioactive compounds and bioactivities of germinated edible seeds and sprouts: an updated review. Trends in Food Science & Technology, 59, 1-14.
  39. R. Y. Gan, W. Y. Lui, M. F. Wang, Z. Q. Sui*, H. Corke*, (2016). Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination. Functional Foods in Health and Disease, 6, 519-535.
  40. Z. Q. Sui, T. M. Yao, X. T. Ye, J. S. Bao, X. L. Kong*, Y. Wu, (2016). Physicochemical properties and starch digestibility of in-kernel heat-moisture treated waxy, low, and high-amylose rice starch. Starch-Stärke, 68, 1-9.
  41. X. T. Ye, Z. Q. Sui*, (2016). Physicochemical properties and starch digestibility of Chinese noodles in relation to optimal cooking time. International Journal of Biological Macromolecules84, 428-433.
  42. X. T. Ye, X., F. Lu, T. M. Yao, R. Y. Gan, Z. Q. Sui*, (2016). Optimization of reaction conditions for improving nutritional properties in heat moisture treated maize starch. International Journal of Biological Macromolecules93, 34-40.
  43. W. Y. Huang, Y. M. Zhu, C. Y. Li, Z. Q. Sui*, W. H. Min*, (2016). Effect of blueberry anthocyanins malvidin and glycosides on the antioxidant properties in endothelial cells. Oxidative Medicine and Cellular Longevity, 2016, 1591803.
  44. X. L. Kong, S. Kasapis, P. Zhu, Z. Q. Sui*, J. S. Bao*, H. Corke, (2016). Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars. International Journal of Food Science & Technology, 51, 509-518. 
  45. Z. Q. Sui, T. M. Yao, J. F. Zhong, Y. X. Li, X. L. Kong*, L. Z. Ai*, (2016). Ozonation treatment improves properties of wheat flour and the baking quality of cake. Philippine Agricultural Scientist 99, 50-57. [Impact Factor 0.326; 4 citations]
  46. X. L. Kong, X. Zhou, Z. Q. Sui, J. S. Bao*, (2016). Effects of gamma irradiation on physicochemical properties of native and acetylated wheat starch. International Journal of Biological Macromolecules, 91, 1141-1150.

 

奖励

2015年 上海交通大学青年岗位能手

2015年 上海交通大学优秀班主任

2016年 上海交通大学优秀教师三等奖

2017年 上海交通大学晨星-优秀青年学者奖励计划(B类) 

2017年 金龙鱼优秀青年教师奖

2018年 上海交通大学晨星-优秀青年学者奖励计划(A类)

2019年 上海市人才发展基金

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