芦星淼，博士，天津科技大学生物工程学院讲师。2024年6月于西南大学获工学博士学位。

科研领域及方向

[1]酶制剂在天然产物中的应用

[2]生物活性多糖与营养健康精准调控

[3]寡糖结构解析及功能食品开发

科研项目情况

[1] 国家自然基科学基金面上项目：柑橘内源果胶-精油-黄酮组装体系的体内消化规律与靶向递送机制，2021-01至2024-12，参与；

主要学术成果

先后发表各类科研论文9篇，授权发明专利2项。发表的主要学术论文有：

[1] Xingmiao Lu, Chengying Zhao, Dan Liu, Mengxiao Hu, Jiefen Cui, Fengzhang Wang, Liang Zeng, Jinkai Zheng*. A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing. Food Hydrocolloids, 2024, 146: 109198.

[2] Xingmiao Lu, Chengying Zhao, Huan Shi, Yongcheng Liao, Fei Xu, Hengjun Du, Hang Xiao*, Jinkai Zheng*. Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages. Critical Reviews in Food Science and Nutrition, 2023, 63: 2018–2041.

[3] Xingmiao Lu, Caihui Guo, Yi Zhu*. Selenium-enriched crude polysaccharide from Rosa roxburghii Tratt ameliorates cadmium-induced acute kidney injury in mice by modulating intestinal microorganisms. Heliyon, 2023, 9: e19678.

[4] Xueping Wang, Chengying Zhao, Jirong Wang, Xingmiao Lu, Yuming Bao, Deli Zhang, Jinkai Zheng*. Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods. Carbohydrate Polymers, 2024, 342: 122410.

[5] Jiefen Cui, Dan Liu, Yuyang Zhang, Mengyu Ma, Mengshan Shang, Cheng Zhao, Xingmiao Lu, Chengying Zhao, Jinkai Zheng*. Structural characteristics and gelling properties of citrus pectins after chemical and enzymatic modifications: Conformation plays a vital role in Ca2+-induced gelation. Food Chemistry, 2024, 459: 140370.

[6] Jirong Wang, Chengying Zhao, Shaojie Zhao, Xingmiao Lu, Mengyu Ma, Jinkai Zheng*. Gelling properties of lysine-amidated citrus pectins: The key role of pH in both amidation and gelation. Carbohydrate Polymers, 2023, 317: 121087.

[7] Yujun Wu, Xiangyu Zhang, Xiaoyi Liu, Yi Li, Dandan Han, Yu Pi, Melanie A. Whitmore, Xingmiao Lu, Guolong Zhang, Jinkai Zheng, Junjun Wang*. (2023). Strain specificity of lactobacilli with promoted colonization by galactooligosaccharides administration in protecting intestinal barriers during Salmonella infection. Journal of Advanced Research, 2023, 56: 1–14.

[8] 芦星淼, 朱毅. 刺梨中氨基酸随成熟度变化及营养价值分析[J]. 食品研究与开发, 2020, 41: 12–16.

[9] 芦星淼, 缪钢, 孙梅, 朱毅. 响应曲面法优化鲜青花椒护色剂配方[J]. 食品研究与开发, 2019,40(24): 45–51.

授权发明专利主要有：

郑金铠,芦星淼,赵成英,王继荣.一种新型果胶寡糖及其制备方法和应用, CN115960276B.2023.

郑金铠,王继荣,赵成英,芦星淼,杜以政.一种酰胺化果胶凝胶的制备方法及应用, CN116462858A.2024.

联系方式

办公地点：天津经济技术开发区第十三大街29号天津科技大学生物工程学院

邮政编码：300457

办公电话：022-60602717

传 真：022-60602298

Email：99644019@tust.edu.cn