唐晓珍

教授

个人简介：

博导，博士，从事功能食品精深加工科研与成果转化30余年。先后主持“十二五”国家科技支撑计划项目子课题、国家农业科技成果转化资金项目、鲁渝科技协作计划项目、等各类课题30余项，转化科研成果6项。发表文章100余篇，首位获授权国家发明专利4项，首位获山东省科技进步奖三等奖、山东省高等学校优秀科研成果奖二三等奖、科技兴农先进个人奖、烟台海内外精英创业大赛产业之星奖等10余项。

主要研究方向：

1.天然产物功能因子的提取与纯化、结构鉴定、功能评价

2.功能食品和新食品资源开发

3.食品加工贮藏技术

4.食品加工废弃物综合利用

代表性科研项目：

1、2023年鲁渝科技协作计划项目，预制重庆小面工业化关键技术研发与示范（2023LYXZ008），25万，主持。

2、山东省自然科学基金，ZR2021MC004，生姜三螺旋多糖水溶液中链构象变化及其高免疫活性结构基础，10万元，主持

3、2020年度山东省科技特派员行动计划，彩麦种植及其健康食品成果转化与示范（2020KJTPY079），15万，主持

4、2020年鲁渝科技协作计划项目，2020LYXZ013，生姜健康饮品加工关键技术集成创新与应用，20万，主持

5、2018年度山东省农业重大应用技术创新项目，生姜精深加工及副产物综合利用技术研究与示范，40万，主持。

6、山东省重点研发计划（公益类），2017GNC10101，彩麦精深加工技术和新产品研发，20万元，主持。

7、山东保康生物科技有限公司成果转化课题，潍坊社姜和潍坊面姜5种功能成分提取技术的实施许可，100万元，主持。

8、山东省自然科学基金，ZR2014CM035，生姜中α-葡萄糖苷酶抑制剂的筛选及其降糖作用研究，14万元，主持。

9、“十二五”国家科技支撑计划项目子课题，2012BAD33B07-2，改善神经细胞功能生姜活性成分的制备关键技术与应用，105.5万元，主持。

10、国家农业科技成果转化资金项目，2011GB2C600022，生姜蛋白酶高效分离技术及产业化，60万，主持。

代表性科研论文：

1.Li, N.; Wang, C.; Milen I. Georgiev.; Vivek K. Bajpai.; Rosa Tundis.; Jesus Simal-Gandara.; Lu, X.*; Xiao, J.*; Tang, X.*;  Qiao, X.*, Advances in dietary polysaccharides as anticancer agents: structure-activity relationship[J]. Trends in Food Science & Technology2021, 111,360–377.

2.Yang, X.; Wei, S.; Lu, X.; Qiao, X., Jesus Simal-Gandara.; Esra Capanoglu.; Łukasz Wo´zniak, Liang Zou.; Cao, H.; Xiao, J.*;Tang, X.*; Li, N.*, A neutral polysaccharide with a triple helix structure from ginger: Characteri‐zation and immunomodulatory activity[J]. Food Chemistry2021,350,129261.

3. Lua Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China, X.;Wanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China, C.;Zhaoa Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China, M.; Wua Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China, J.; Niua Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China, Z.;Zhanga Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China, X.; Jesus Simal-Gandara.;b Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense, Ourense, Spain.;.;Ipek Süntar.;c Deparment of Pharmacognosy, Faculty of Pharmacy, Gazi University, Etiler, Ankara, Turkey.;. Seid Mahdi Jafari.;d Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.Qiaoa Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China, X.;Tang, X.*;a Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai’an, China;;Hane Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI, USA, Z.; Xiao, J.;Li, N., Improving the bioavailability and bioactivity of garlic bioactive compounds via nanotechnology[J].Food Science and Nutrition2021,1929058

4. Wang, C.; Song, R.; Wei, S.; Wang, W.; Li, F.; Tang, X.*; Li, N.*, Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties, LWT-Food Science and Technology2020,109220.

5. Wang, Y.; Wang, S.; Song, S.; Cai, J.; Xu, J.;Tang, X.*; Li, N.*, Ginger polysaccharides induced cell cycle arrest and apoptosis in human hepatocellular carcinoma HepG2 cells, International Journal of Biological Macromolecules,2019,123, 81-90.

6. Wang, Y.#; Wei, X.#; Wang, F.; Xu, J.;Tang, X.*;Li, N.*, Structural characterization and antioxidant activity of polysaccharide from ginger, International Journal of Biological Macromolecules2018,111, 862–869.

7.Wang, F.#; Dong, Y.#;Tang, X.#; Tu, T.; Zhao, B.; Sui, N.; Fu, D.; Zhang, X.*, Comparative Transcriptome Analysis Revealing the Effect of Light on Anthocyanin Biosynthesis in Purple Grains of Wheat, Journal of Agricultural and Food Chemistry2018, 66, 3465-3476 .

8.Wang, C.; Song,R.; Wei, S.; Wang, W.; Li, F.; Tang, X.*;Li, N.*, Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties, LWT-Food Science and Technology2020, 109220

9.Wang, C.; Han, Z.; Wu, Y.; Lu, X.; Tang, X.; Xiao, J.; Li, N., Enhancing stability and anti-inflammatory properties of curcumin in ulcerative colitis therapy using liposomes mediated colon-specific drug delivery system[J], Food and Chemical Toxicology2021,151,112123.

10.Wang, C.#; He, Y.#;Tang, X.*; Li, N.*, Sulfation, structural analysis, and anticoagulant bioactivity of ginger polysaccharides[J], Journal of Food Science2020,15338.

联系方式：邮箱：txz@sdau.edu.cn