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一、基本信息
冯晓娟,女,1995年12月出生,汉族,内蒙古乌兰察布市人,工学博士,讲师
二、受教育情况
2014年9月-2018年6月,内蒙古科技大学,专业:食品科学与工程,本科
2018年9月-2023年6月,天津科技大学,专业:食品科学与工程,博士(硕博连读)
三、研究方向
植物多糖的提取纯化、结构表征和功能活性评价
四、代表性论文
1. Feng, X., Bie, N., Li, J., Zhang, M., Feng, Y., Ding, T., . . . Wang, C. (2022).Effect of in vitro simulated gastrointestinal digestion on the antioxidantactivity, molecular weight, and microstructure of polysaccharides fromChinese yam. Int J Biol Macromol, 207, 873-882. ( 中科院一区, TOP, IF: 8.025)
2. Feng, X., Du, C., & Wang, C. (2021). Structural characterization ofpolysaccharide from yellow sweet potato and ameliorates DSS-induced micecolitis by active GPR41/MEK/ERK 1/2 signaling pathway. Int J Biol Macromol, 192, 278-288. (中科院一区,TOP, IF: 8.025)
3. Feng, X., Zhang, Q., Li, J., Bie, N., Li, C., Lian, R., . . . Wang, C. (2022).The impact of a novel Chineseyam-derived polysaccharide on blood glucosecontrol in HFD and STZ-induced diabetic C57BL/6 mice. Food Funct, 13(5),2681-2692. (中科院一区,TOP, IF: 6.317)
4.Bie, N. N., Feng, X. J., Li, C. J., Meng, M., & Wang, C. L. (2021). TheProtective Effect of Docosahexaenoic Acid on PC12 Cells in Oxidative StressInduced by H2O2 through the TrkB-Erk1/2-CREB Pathway. Acs Chemical Neuroscience, 12(18), 3433-3444. (Q2, IF: 5.78)
5. Jingyao Li 1, Bin Liu 1, Xiaojuan Feng, Mengli Zhang… Chunling Wang.(2023) Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during kojifermentation. Food research international, 165 (2023) 112527. (中科院一区,TOP,IF: 7.425)
6. Li, J.Y., Zhang, M.L., Feng, X.J., Characterization of fragrant compounds indifferent types of high-salt liquid-state fermentation soy sauce from China. LWT. 169 (2022) 113993. (中科院一区, TOP, IF: 6.56)
五、主持或参与项目
2021年天津市研究生科研创新项目:以肠道菌群为靶点研究山药多糖调节血脂的作用及机制(项目号:2021YJSB206),主持
十三五重点研发课题:原薯鲜切制品关键技术研究及产品开发 (项目号:2016YFNC010104);参与
天津市科委项目:食品营养机理与功能评价新平台的构建与研究(项目号:20ZYJDJC00050);参与
六、联系方式
电话:15024739279
邮箱:70374@bttc.edu.cn;1627913597@qq.com