天津科技大學食品工程與生物技術學院導師：吳濤 正文

[導師姓名]
吳濤

[所屬院校]
天津科技大學

[基本信息]
導師姓名：吳濤
性別：男
人氣指數：579
所屬院校：天津科技大學
所屬院系：食品工程與生物技術學院
職稱：講師
導師類型：
招生專業：食品科學、糧食、油脂及植物蛋白工程

[通訊方式]
辦公電話：022-60912431
電子郵件：wutao@tust.edu.cn
通訊地址：天津市濱海新區開發第13大街29號天津科技大學食品工程與生物技術學院逸夫樓406

[個人簡述]
申請專利1. 一種速食五谷雜糧粥及制備方法. 吳濤，羅新也，李麟波，冉淼，金屹昭，張民，劉銳. 申請號：201510394087.X2. 一種綠茶茶多糖復合型減肥固體飲料和應用. 張民，吳濤，徐閻，劉銳，陳怡君. 申請號：201510208517.43. 一種烏龍茶茶多糖復合型減肥固體飲料. 張民，吳濤，徐錦令，劉銳. 申請號：201510209824.44. 一種燕麥麩皮多糖復合型減肥飲料. 張民，吳濤，劉銳. 申請號：201510208517.45. 一種復合型脂肪模擬物及其制備方法. 張民，孫嬋嬋，劉銳，吳濤. 申請號：201410635375.56. 低糖桑椹果醬的制備方法. 鄭曉冬 吳濤 唐瓊 胡浩. 申請號： 201410056751.57. 桑果花青素保健餅干. 鄭曉冬 吳濤 楊健 余挺. 申請號： 201410199698.48. 酶類降解棒曲霉素的方法. 鄭曉冬 朱瑞瑜 余挺 吳濤 胡浩. 申請號：201410065286.19. 一種纖維素基多酚類天然抗氧化復合物的制備方法. 孫波，張民，司傳領，劉銳，吳濤，倪永浩. 申請號： 201510330527.5科研獎勵研究成果“瑪咖復合型固體飲料的研制與開發”獲得2014年天津市津南區科技進步三等獎，排名第一

[科研工作]
1. Wu T. Yin J. Zhang G Long H. Zheng X.(2015) Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet‐induced obese mice[J]. Molecular nutrition & food research DOI: 10.1002/mnfr.2015007342. Zhang M. Hou Q. Liu R. Wu T. & Si C. (2015). Further characterization of cellulose nanocrystal (CNC) preparation from sulfuric acid hydrolysis of cotton fibers. Cellulose. DOI: 10.1007/s10570-015-0803-z3. Sun C. Liu R. Wu T. Liang B. Shi C. Cong X. Hou T. & Zhang M. (2015). Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins. Food and Bioprocess Technology 1-9.4. Zhang Q. Lv X. Wu T. Ma Q. Teng A. Zhang Y. & Zhang M. (2015). Composition ofLycium barbarumpolysaccharides and their apoptosis-inducing effect on human hepatoma SMMC-7721 cells. Food Nutr Res DOI:10.3402/fnr.v59.28696.5. Li Z. Yu Y. Li Z. Wu T*. & Yin J*. (2015). The art of signal transforming: electrodes and their smart applications in electrochemical sensing. Anal. Methods. 7(23) 9732-9743. ( Corresponding Author)6. Sun C. Liu R. Wu T. Liang B. Shi C. & Zhang M. (2015). Effect of superfine grinding on the structural and physicochemical properties of whey protein and applications for microparticulated proteins. Food Science and Biotechnology 24(5) 1637-1643.7. Sun C1. Wu T1. Liu R. Liang B. Tian Z. Zhang E. & Zhang M. (2015). Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids 51 512-518. (Co-Fist)8. Liu R. Li J. Wu T. Li Q. Meng Y. & Zhang M. (2015). Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (Avena nuda L.) β-glucans. Journal of Cereal Science 65 125-131.9. Sun M. Lu X. Hao L. Wu T. Zhao H. & Wang C. (2015). The influences of purple sweet potato anthocyanin on the growth characteristics of human retinal pigment epithelial cells. 2015 59.10. Li Z. Yu Y. Li Z. & Wu T*. (2015). A review of biosensing techniques for detection of trace carcinogen contamination in food products. Analytical and Bioanalytical Chemistry 407(10) 2711-2726. ( Corresponding Author)11. Zhu R. Feussner K. Wu T. Yan F. Karlovsky P. & Zheng X. (2015). Detoxification of mycotoxin patulin by the yeast Rhodosporidium paludigenum. Food Chemistry. 179 1-512. Xu Y. Zhang M. Wu T. Dai S. Xu J. & Zhou Z. (2015). The anti-obesity effect of green tea polysaccharides polyphenols and caffeine in rats fed with a high-fat diet. Food & function 6(1) 297-304.13. Lu X. Zhou Y. Wu T. & Hao L. (2014). Ameliorative effect of black rice anthocyanin on senescent mice induced by d-galactose. Food Funct. 2014 5(11):2892-7.14. Qianru Chen Shixiang Xu Tao Wu Jun Guo Sha Sha Xiaodong Zheng Ting Yu. Effect of citronella essential oil on the inhibition of postharvest Alternaria alternata in cherry tomato. Journal of the Science of Food and Agriculture. 2014 94(12):2441-715. Wu T Tang Q. Yu Z. Gao Z. Hu H. Zheng X. & Yu T. Inhibitory effects of sweet cherry anthocyanins on the obesity development in C57BL/6 mice. International Journal of Food Sciences and Nutrition. 2014 65(3) 351-359.16. Wu T. Tang Q. Gao Z. Yu Z. Song H. Zheng X. & Chen W. (2013). Blueberry and mulberry juice prevent obesity development in C57BL/6 mice. PloS one 8(10) e77585.17. Wu T Qi X. Liu Y. Guo J. Zhu R. Zheng X. & Yu T. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chem 2013，141(1) 482-7.18. Wu T. Sun L. C. Du C. H. Cai Q. F. Zhang Q. B. Su W. J. & Cao M. J. (2009). Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry 115(1) 137-142.19. Wu T Yu Z. Tang Q. Song H. Gao Z. Chen W. & Zheng X. (2013). Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food & function 2013 4 1654-166120. Weng W. Y. Wu T. Chen W. Q. Liu G. M. Osatomi K. Su W. J. & Cao M. J. (2011). Purification and characterization of pepsinogens and pepsins from the stomach of rice field eel (Monopterus albus Zuiew). Fish Physiol Biochem 37(3) 543-552.21. Feng Yang Wen-Jin Su Bao-Ju Lu Tao Wu Le-Chang Sun Kenji Hara Min-Jie Cao. Purification and characterization of chymotrypsins from the hepatopancreas of crucian carp (Carassius auratus). Food Chemistry 2009(116):860-86622. Su H. Chen W. Fu S. Wu C. Li K. Huang Z. Wu T. & Li J. (2014).Antimicrobial effect of bayberry leaf extract for the preservation of large yellow croaker (Pseudosciaena crocea). J Sci Food Agric. 94 (5) 935–942.

[教育背景]
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天津科技大學

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