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姓名：孟祥勇 职称：副教授 电话：3869297 邮箱：nelmeng@163.com |
◆ 主要学习工作经历
● 2013年江南大学食品学院，食品科学与工程专业，工学博士学位
● 2016年至今在皇冠新款入口工作，副教授、博士生导师
● 2018年至2019年在国外从事博士后研究工作
◆ 主要社会兼职
● 中国食品科学技术学会传统发酵食品分会理事
● 中国粮油学会会员
● the Institute of Food Technologists会员
● Chinese American Food Society(CAFS)终身会员
● Modern Agricultrue编委, Carbohydrate Polymers“Outstanding Reviewer”
● Trends in Food Science & Technology, Food Chemistry, Food Microbiology, Postharvest Biology and Technology, Food and Bioprocess Technology, Journal of Food Process Engineering等期刊审稿人。
◆ 主要研究内容
主要从事食品生物加工基础理论和技术相关研究，围绕食品功能因子创制及应用、药食同源、可食用农业资源（果蔬、食用菌、坚果、浆果等）产后加工和贮运保鲜等领域，综合运用生物发酵、生物组学以及微波、超声波和红外等物理加工技术解决食品货架期延长、功能性组分挖掘与调控、健康食品设计开发以及传统食品生产的过程改造等产业化关键技术问题，目前部分产品如果蔬休闲食品、功能性配料、植物基饮料、菌菇调味品、酒类等均已实现产业化，带来了显著的经济和社会效益。
◆ 主要研究课题
1. 浙江省“生物工程”一流学科开放基金，KF2020004，2020-2022，主持。
2. 国家自然科学基金青年项目，31701663，2018-2020，主持。
3. 安徽省自然科学基金面上项目，1808085MC70，2018-2021，主持。
4. 食品科学与技术国家重点实验室开放课题，SKLF-KF-201703，2018-2020，主持。
5. 北京食品营养与人类健康高精尖创新中心开放基金，20171026，2017-2021，主持。
6. 浙江省生物工程重中之重学科开放基金，KF2017001，2017-2019，主持。
7. 中央高校基本业务经费项目，JUSRP11411，2014-2016，主持。
8. 江苏省食品物理加工重点实验室项目，2013-2015，主持。
9. 十三五国家重点研发计划专项项目，YS2016YFNC010027，2016-2021，参与。
10. 国家自然科学基金面上项目，20906039，2010-2012，参与。
11. 国家自然科学基金面上项目， 20671044，2007-2009，参与。
12. 安徽省平台引进高层次人才项目，2017年至今，主持
◆ 主要研究成果
一、 代表性论文及论著：
目前，在Critical Reviews in Food Science and Nutrition (2022 IF11.208862, 一区TOP)、Food Chemistry (2022 IF9.231, 一区TOP), Carbohydrate Polymers (2022 IF10.723, 一区TOP)、Journal of Food Engineering (2022 IF6.203, 一区TOP)、Postharvest Biology and Technology (2022 IF6.751, 一区TOP) 、Food Control (2022 IF6.652, 一区TOP)、Food and Bioprocess Technology (2022 IF5.581，二区)和Journal of Functional Foods (2020 IF5.223, 二区)等期刊发表论40余篇，作为主要成员编著中文著作2部，翻译著作1部。代表性论文如下：
1. Zhang, H., Wang, Y., Feng, X., Iftikhar, M., Meng, X., & Wang, J. (2022). The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process. Food Analytical Methods, 15(4), 1132-1142.
2. Ren, A., Cao, Z., Tang, X., Duan, Z., Duan, X., & Meng, X. (2022). Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment. Frontiers in Nutrition, 9:1037652.
3. Meng, X., Chen, C., Song, T., Xu, J., Zhang, X., Wang, J., Zhang, H. (2022). Effect of nano-silica coating combined with pressurized Ar treatment on postharvest quality and reactive oxygen species metabolism in sweet cherry fruit. Food Chemistry, 374: 131715.
4. Chen, J., Liu, Z., Fang, J., Wang, Y., Cao, Y., Xu, W., Wang, B. (2022). A turn-on fluorescence biosensor for sensitive detection of carbaryl using flavourzyme-stabilized gold nanoclusters. LWT-Food Science and Technology, 157: 113099.
5. Wang, S., Li, Y., Meng, X., Chen, S., Huang, D., Xia, Y., & Zhu, S. (2021). Antioxidant activities of chlorogenic acid derivatives with different acyl donor chain lengths and their stabilities during in vitro simulated gastrointestinal digestion. Food Chemistry, 357: 129904.
6. Meng, X., Song, T., Chen, C., Zhang, H., Pan, Z., & Wang, J. (2020). Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries. Food and Bioprocess Technology, 13(11), 1918-1928.
7. Li, T., Wu, C.-e., Meng, X., Fan, G., Cao, Y., Ying, R., & Tang, Y. (2020). Structural characterization and antioxidant activity of a glycoprotein isolated from Camellia oleifera Abel seeds against D-galactose-induced oxidative stress in mice. Journal of Functional Foods, 64: 103594.
8. Chen, C., Venkitasamy, C., Zhang, W., Deng, L., Meng, X., & Pan, Z. (2020). Effect of step-down temperature drying on energy consumption and product quality of walnuts. Journal of Food Engineering, 285.
9. Meng, X., Li, T., Song, T., Chen, C., Venkitasamy, C., Pan, Z., & Zhang, H. (2019). Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating. Food Science & Nutrition, 7(8), 2556-2564.
10. Li, T., Meng, X., Wu, C., Fan, G., Yang, J., & Pan, W. (2019). Anticancer activity of a novel glycoprotein from Camellia oleifera Abel seeds against hepatic carcinoma in vitro and in vivo. International Journal of Biological Macromolecules, 136, 284-295.
11. Zhang, M., Meng, X., Bhandari, B., & Fang, Z. (2016). Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods. Critical Reviews in Food Science and Nutrition, 56(13), 2174-2182.
12. Liu, S. P., Yu, J. X., Wei, X. L., Ji, Z. W., Zhou, Z. L., Meng, X. Y., & Mao, J. (2016). Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine. Food Control, 64, 98-104.
13. Zhang, M., Meng, X., Bhandari, B., Fang, Z., & Chen, H. (2015). Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods. Food Reviews International, 31(2), 172-193.
14. Shen, C., Mao, J., Chen, Y., Meng, X., & Ji, Z. (2015). Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities. Journal of the Science of Food and Agriculture, 95(10), 1991-1996.
15. Liu, S. P., Mao, J., Liu, Y. Y., Meng, X. Y., Ji, Z. W., Zhou, Z. L., & Ai-lati, A. (2015). Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region. World Journal of Microbiology & Biotechnology, 31(12), 1907-1921.
16. Wang, P., Mao, J., Meng, X., Li, X., Liu, Y., & Feng, H. (2014). Changes in flavour characteristics and bacterial diversity during traditional fermentation of Chinese rice wines from Shaoxing region. Food Control, 44, 58-63.
17. Qi, L.-L., Zhang, M., Mujumdar, A. S., Meng, X.-Y., & Chen, H.-Z. (2014). Comparison of Drying Characteristics and Quality of Shiitake Mushrooms (Lentinus edodes) Using Different Drying Methods. Drying Technology, 32(15), 1751-1761.
18. Meng, X., Zhang, M., Zhan, Z., & Adhikari, B. (2014). Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment. Food and Bioprocess Technology, 7(3), 693-701.
19. Meng, X., Zhang, M., & Adhikari, B. (2014). The Effects of Ultrasound Treatment and Nano-zinc Oxide Coating on the Physiological Activities of Fresh-Cut Kiwifruit. Food and Bioprocess Technology, 7(1), 126-132.
20. Mao, Y., Mao, J., & Meng, X. (2013). Extraction optimization and bioactivity of exopolysaccharides from Agaricus bisporus. Carbohydrate Polymers, 92(2), 1602-1607.
21. Meng, X., Zhang, M., & Adhikari, B. (2012a). Prediction of storage quality of fresh-cut green peppers using artificial neural network. International Journal of Food Science and Technology, 47(8), 1586-1592.
22. Meng, X., Zhang, M., & Adhikari, B. (2012b). Extending shelf-life of fresh-cut green peppers using pressurized argon treatment. Postharvest Biology and Technology, 71, 13-20.
23. Lue, Y., Zhang, H., Meng, X., Wang, L., & Guo, X. (2010). A Validated HPLC Method for the Determination of GABA by Pre-Column Derivatization with 2,4-Dinitrofluorodinitrobenzene and Its Application to Plant GAD Activity Study. Analytical Letters, 43(17), 2663-2671.
二、专利：
代表性专利如下：
1. 一种高花色苷含量玫瑰酱及其快速生产方法
2. 一种发酵牡丹酱及其生产方法
3. 一种抗糖结晶玫瑰酱及其生产方法
4. 一种保持菊花色素和风味的花酱及其生产方法
5. 一种益生菌花酱及其生产方法
6. 一种利用黄酒糟制备乳酸发酵饮料的方法
7. 一种应用复合乳酸菌酿造黄酒的方法
8. 一种植物乳杆菌及其在黄酒酿造中的应用
9. 一种多菌种黄酒生麦曲机械化生产工艺
10. 一种富含糖肽的功能性黄酒及其生产方法.
11. 一种混菌酸面团、馒头及其生产方法.
12. 一种保健增香料酒及其制备方法.
13. 一种富含洛伐他汀红曲醋的生产方法.
14. 一种利用黄酒制备高度液态法白酒的方法.
15. 一种高效循环脉冲超声波辅助制备生姜提取物的方法.
16. 一种延长冷藏鲜莲蓬货架期的复合保鲜方法.
17. 一种高含量γ-氨基丁酸发芽糙米的制备方法.
三、主要获奖情况：
1. 2020年第二十一届中国专利奖银奖
2. 2020年中国商业联合会科技进步奖一等奖
3. 2020年“三只松鼠”杯安徽省大员工食品创新设计大赛一等奖
4. 2017获江苏省科学技术奖二等奖
5. 2016获中国商业联合会科学技术奖一等奖
6. 2015获校教学成果奖二等奖
7. 2015获中国轻工业联合会技术发明奖二等奖
8. 2014获中国食品工业协会科学技术奖一等奖
9. 2013获中国商业联合会科技进步奖一等奖
