奚春宇，1975年，女，副教授，博士，硕士生导师。研究方向为（1）食品递送体系构建与包埋活性成分生物有效利用，深入探究食源性蛋白与多糖相互作用（2）制备与表征具有高生物利用度的蛋白金属螯合物。在国内外期刊发表SCI/EI论文20余篇。

电子邮箱: xichunyu@jlu.edu.cn

1. 教育经历：

   1998.09—2004.12 吉林大学 化学学院无机水热合成（硕）博士

   1993.09—1997.06 吉林大学 化学学院高分子材料与工程 学士

   2. 工作经历：

   2010.08—至今 吉林大学食品科学与工程学院 副教授

   2008.03—2009.09 加拿大萨里卡通大学化工系 研究助理

   2005.01—2007.12 中科院长春应化所绿色催化 博士后

   3. 代表性学术成果:

   主持科研项目

   [1]吉林省科技发展计划项目–技术攻关《速溶人参肽粉生产关键技术研究》

   [2]吉林省科技发展计划项目–技术攻关《林蛙残体胶原蛋白多肽的结构修饰及稳定性关键技术研究》

   代表性论文（限制10篇）

   [1] Curcumin-loaded WPI-FUC emulsion as a microcapsule core material enhances the applicability and stability of curcumin—preparation and characterization of a new type of microcapsule, LWT-Food Science and Technology, 2025, 224:117854 (通讯，一区，IF=6.6)

   [2] Effects of whey protein isolate-dextran glycosylation conjugate and different oils on the dispersion and in vitro digestibility of β-carotene emulsions, International Journal of Biological Macromolecules, 2025, 305:141200 (通讯，二区，IF=8.5)

   [3] Egg white peptides increase the supplementation of amino acids in vivo in inflammation period and show a positive effect on the intestinal barrier in childhood, Food Science and Human Wellness, 2025, 14 (共通，一区，IF=7.4)

   [4] Phase behavior and interaction of strong polyelectrolyte dextran sulfate and whey protein isolation: Effects of pH, protein/polysaccharide ratio, and salt addition, Food Chemistry, 2025, 464:141815 (通讯，一区，IF=9.8)

   [5] Effect of different iron ratios on interaction and thermodynamic stability of bound whey protein isolate，Food Research International, 2024,182:114198(通讯，一区，IF=8.0)

   [6] Preparation of whey protein isolate-iron-curcumin ternary composite nanoparticles and investigation of formation mechanism, 2024, LWT-Food Science and Technology, 191:115710 (通讯，一区，IF=6.6)

   [7] Characterization of coacervation behavior between whey protein isolate and propylene glycol alginate: A morphology, spectroscopy, and thermodynamics study, Food Chemistry:X, 2022, 15:100402 (第一，一区，IF=6.1)

   [8] Preparation and characterization of whey protein isolate nanoparticles in supercritical CO₂, LWT-Food Science and Technology, 2021, 144: 111227 (通讯，一区，IF=6.0)

   [9] Effect of reaction temperature on the protein structure and the ability to encapsulate β-carotene of WPIdextran conjugates, Journal of Food Science, 2020, 85(6): 1707-1716 (第一，二区，IF=3.16)

   [10] Effects of pH and different sugars on the structures and emulsification properties of whey protein isolatesugar conjugates, Food Bioscience, 2020, 33: 100507 (第一，二区，IF=4.24)

   4. 授权专利（限制10项）

   [1] 一种林蛙油胶原蛋白肽保湿防晒霜制作方法，授权号ZL 201410128897.6

   [2] 松子壳制备高比表面积微孔碳的方法，授权号ZL 201310271751.2