基本信息
 徐红华
性 别: 出生年月: 1969-04-01
职 称: 教授 工作单位: 食品学院
招生学科1: 食品科学 招生学科2:
办公电话: E-mail: Xhh3161@126.com
 开设研究生课程情况
课程编号 课程名称 课程级别 学时
10.549 食品中的新技术 硕士课 36
 近五年主持科研项目概况

1、主持国家自然基金——不同β-乳球蛋白结构与κ-酪蛋白自组装聚合体对乳凝胶微结构的调控310715722011.1~2013.12

2、国家863课题副组长——乳蛋白功能肽分子改造及其乳酸菌重组表达规模制备技术, 2008AA10Z3112008.5~2010.10

3、主持教育部博士点基金新教师类项目——β-乳球蛋白与κ-酪蛋白自组装聚合对乳凝胶微结构的调控,项目号:No.200923251200182010-2012

4、主持国家863子课题——乳源蛋白与活性肽的酶促定位修饰技术研究——乳蛋白的定位交联与加工品质,项目号:2006AA10Z3242006.11~2010.10

 近五年项目获奖概况
 近五年代表性著作、论文

1Yu-Zhe Gao, Hong-Hua Xu, Ting-Ting Ju, Xin-Huai Zhao. 2013. The effect of limited proteolysis by different proteases on the formation of whey protein fibrils. Journal of Dairy Science, 96:7383-7392  SCI收录

2Li L, Xu H H*, Jiang Y J, Yu G P, Zhang L G, Xu Y. 2011. Variations in Bioactivity and Conformation of Trypsin Adsorbed on Different Size Nanoparticles. [J] Journal of Food, Agriculture & Environment. Vol 9 (3&4):167-171  SCI收录

3Hong-Hua Xu*, Yin-Yuan HeXin-Huai ZhaoTie-Jing Li. 2013. Variations of Hausdorff dimension and selected textural indices of Cheddar and Gouda cheeses during storage. International Journal of Food Properties, Vol16:81-90. SCI收录

4Zhen-Yan Liu, Hong-Hua Xu*, Guo-Ping Yu, Bao-Hua Kong, Yan-Jie Zhang. 2013. Kinetics of heat-induced microgels of whey proteins and casein micelles. Journal of Food Agriculture and Environment. Vol.11 (1): 172-177.  SCI收录

5Jing Wang, Hong-hua Xu*, Yan Xu. 2013. Nanofibril formation of whey protein concentrate and their properties of fibril dispersions. Advanced Materials Research, Vols. 634-638: 1268-1273.  SCI 收录

6Xu Rui, Xu Dan-Hong, Xu Hong-Hua*. 2012. EFFECT OF ENZYMATIC HYDROLYSIS ON THE RESISTANT STARCH YIELD. ITALIAN JOURNAL OF FOOD SCIENCE , vol24(4):367-375. SCI 收录

7Li LiHong-Hua Xu*Xin-Huai ZhaoJian-Chun HanTie-Jing Li. Conformation and stability of three different enzymes adsorbed onto SiO2 nanoparticles. The 2011 International Conference on Agricultural Engineering New Technology (ICAE2011)925-930.  EI收录

8Yu-Zhe Gao, Hong-Hua Xu*, Lian-Zhou Jiang, Guo-Ping Yu. Surface Properties and Structure Characteristics of Soybean Protein Isolate by Limited Hydrolysis. The 2011 International Conference on Agricultural Engineering New Technology (ICAE2011)968-971.  EI收录

9Hong-Hua Xu*, Mei-Li Shao, Dan-Hong Xu. Influence of the Degree of Enzymes Hydrolysis on the Formation of Resistant Starch. The 2011 International Conference on Agricultural Engineering New Technology (ICAE2011)935-940. EI收录

 近五年授权的专利等情况

1、富含活性多肽凝固型酸奶的制备方法,专利号:ZL200710026567.6,发明人:徐红华,许瑞,温其标 

2、用复合酶提取米糠蛋白的方法,专利号:ZL200710071743.8,发明人:徐红华,王雪飞       

3、乳蛋白微米凝胶及其制备方法,专利号:ZL 201210166631.1,发明人:徐红华,刘振艳

 其他获奖及荣誉称号