高丙宏，博士，天津科技大学讲师，博士毕业于西北农林科技大学葡萄与葡萄酒学专业

科研领域及方向

长期围绕食品风味形成与调控、食品大分子结构功能关系及功能食品体系构建开展研究工作。

科研项目情况

参与国家青年基金、广西重点研发科技项目、广西果蔬贮藏与加工新技术重点实验室开放基金等科研项目。

主要学术成果

发表学术论文9篇，申请发明专利3项。发表的主要学术论文有：

Gao, B., Rao, C., Lei, X., Li, S., Huang, X., Liu, Y., & Ye, D. (2025). The inhibitory effect of mannoproteins on bitter aftertaste: from the salivary layer to the tongue surface to the receptor surface. Food Chemistry.

Gao, B., Lei, X., Chen, Y., Yang, Y., Qin, Y., Song, Y., Ye, D., Sun, Q., & Liu, Y. (2025). Dialdehyde Starch Cross-linked Yeast Protein Gels for Dysphagia Management: Structure, IDDSI Classification and Directional Peptide Design. LWT.

Gao, B., Zang, X., Lei, X., Huang, X., Rao, C., Qin, Y., Ye, D., Liu, Y., & Song, Y. (2026). Mechanism of gum Arabic and mannoprotein complexes in suppressing bitter aftertaste and application in nutritious dysphagia gel beads. Food Hydrocolloids.

Gao, B., Rao, C., Lei, X., Li, S., Huang, X., Liu, Y., & Ye, D. (2025). Evaluating different chain conformation of mannoproteins during encapsulation of grape seed extract. Food Chemistry.

Gao, B., Lei, X., Rao, C., Huang, X., Qin, Y., Song, Y., Liu, Y., & Ye, D. (2025). The enhancement mechanism of gum Acacia and mannoproteins through hydrogen bonding and the development strategy for taste-masking films. Food Hydrocolloids.164.

Gao, B., Rao, C., Lei, X., Li, S., Huang, X., Liu, Y., & Ye, D. (2025). Comprehensive insights into yeast mannoproteins: structural heterogeneity, winemaking, food processing, and medicine food homology. Food Research International.

Gao, B., Hu, X., Xue, H., Li, R., Liu, H., Han, T., Ruan, D., Tu, Y., & Zhao, Y. (2022). Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking. Food Chemistry.

Gao, B., Hu, X., Li, R., Zhao, Y., Tu, Y., & Zhao, Y. (2021). Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS. LWT.

Lei, X.1, Gao, B.1, Chen, Y., Liu, Y., & Ye, D. (2025). A Novel Polysaccharide-Based Approach from Macromolecular Interactions: Control of Postharvest Botrytis cinerea by Mannoprotein and Sodium Alginate. Food Chemistry.

发明专利主要有：

1. 酵母甘露糖蛋白制备及其应用（CN202411209656.4）

2. 一种酵母蛋白营养凝胶及其制备方法（CN202510595918.3）

3. 一种酵母菌及其在葡萄酒发酵中的应用（CN202510028466.0）

获奖情况

曾获国家奖学金、江西省政府研究生奖学金等奖励。