胡 敢

博士，特聘副研究员

工作及教育经历

2023.10-至今 成都大学，高等研究院，特聘副研究员

2017.09-2022.12 华中农业大学，食品科学技术学院，食品科学，工学博士

2013.09-2017.07 河南科技大学，食品与生物工程学院，食品质量与安全，工学学士

研究方向

蛋白质的结构和功能性修饰

禽蛋加工过程中的品质调控

蛋白质凝胶的高值化应用

代表性论文

Hu G, Ma MH*, Zahra B, Sheng L, Cai ZX, Liu YY, Jin YG. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications. Food Chemistry. 2022, 369, 130912. (IF=9.23/TOP期刊)

Hu G, Zahra B, Cai ZX, Liu YY, Ma MH*, Sheng L, Jin YG. Production of self-assembling acylated ovalbumin nanogels as stable delivery vehicles for curcumin. Food Chemistry. 2021, 355, 129635. (IF=9.23/TOP期刊)

Hu G, Huang XY, Ma MH, Ma LL*, Li SG. Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment. Food Research International. 2023, 165: 112174. (IF=7.425/TOP期刊).

Hu G, Zhang JM, Wang Q, Ma MH, Ma LL*, Li SG. Succinylation Modified Ovalbumin: Structural, Interfacial, and Functional Properties. Foods. 2022, 11(18), 2724. (IF=5.56)

Ma B^#, Hu G^#, Guo SS, Zeng Q, Chen Y, Deog H, Jin YG*, Fu X*. Use of peptide-modified nanoparticles as a bacterial cell targeting agent for enhanced antibacterial activity and other biomedical applications[J]. Food Research International. 2022, 161: 111638. (IF=7.425/TOP期刊)