姓名：朱巧梅
性 别：女
出生年月：1991.10
民 族：汉
政治面貌：中共党员
职称职务：副教授，硕/博士生导师
教育经历：
2．2016.12 - 2018.01 美国新泽西州立Rutgers大学，博士联合培养
3．2012.09 - 2018.06 中国农业大学食品科学与营养工程学院，博士
学术兼职
1．2024.11 - 至今 《粮油科技(英文)》青年编委
2．2023.09 - 2024.09 《Foods》客座编辑
3．2022 - 至今 中文核心期刊《食品研究与开发》青年编委人
从事研究的学科专业领域：
1．食品科学与工程
2．粮食、油脂及植物蛋白工程
3．农产品加工及贮藏
主要研究方向：
1．胶体及界面
2．农副产物的高值化加工利用
主要工作经历及业绩：
1．2024.01 - 至今 天津科技大学，食品科学与工程学院，副教授、硕
/博士生导师
2．2021.11 - 2026.11 天津现代创新中药科技有限公司，博士后
3．2018.07 - 2023.12 天津科技大学，食品科学与工程学院，讲师
科研项目：
近年来，主持国家级项目4项、主持其他项目6项。
1．国家自然科学基金（面上项目）批准号“32572752”（主持）
2．国家自然科学基金（青年项目）批准号“32202224”（主持）
3．博士后特别资助项目“2024T170652”（主持）
4．博士后科学基金面上项目，编号“2022M722379”（主持）
5．天津市企业优秀特派员项目“双连续乳液凝胶体系的构建及其在抗RA经皮给药制剂中的应用”（主持）
6．天津市教委科研计划“基于乳清蛋白胶粒稳定 Pickering 乳液的构建及其控释递送特性研究”（主持）
7．天津市自然科学基金，编号“20JCQNJC00080”（主持）
8．横向项目“爆珠食品的研究与产品开发”（主持）
获奖情况：
1．第六届天津市“海河英才”博士后创新创业大赛三等奖，2025
2．天津市食品学会食品科技创新奖二等奖，2023 - 2024
3．天津市企业优秀科技特派员，2024
4．天津市优秀科技工作者，2021
科研论文：
以第一作者/通讯作者身份发表SCI论文30余篇，H-index 24，ESI高被引论文3篇。其中，近五年代表性论文如下：
[1] Xuerou Kong, Jixiang Zhang, Hengyi Tang, Huanhuan Liu, Xin Jia, Lijun Yin, Qiaomei Zhu*, Qingbin Guo*. Pectin-polyphenol interactions: A comprehensive review of interaction mechanism, characterization and synergistic effect in functionality and bioactivity integrating with AI perspectives, Food Hydrocolloids , 2026, 179: 112751.
[2] Qiaomei Zhu*, Meiqi Liu, Lu Yin, Wenxin Dai, Shenghong Yuan, Huanhuan Liu, Ping Wang, Qingbin Guo*. Fabrication and characterization of physically modified quinoa starch stabilized W/O/W Pickering emulsions for salt-reduction. Food Hydrocolloids , 2026, 171, 111831.
[3] Peiyang Li, ShenghongYuan, Xinyu Liu, Jiaping Zhao, Jixiang Zhang, Zhenjing Li, Huanhuan Liu, Qiaomei Zhu*, Qingbin Guo*. Improving the ambient storage stability and gastrointestinal digestive survival of L. plantarum in W/O emulsions via a biphasic gelation strategy, Food Chemistry , 507, 2026: 148260.
[4] Xijin Zhang, Huiying Cai, Zhongwei Guan, Yi Zhao, Xiang Liu, Wei He, Yuyuan Zhou, Huanhuan Liu, Qiaomei Zhu*, Qingbin Guo*. Ethanol-induced Lentinus edodes β-glucan emulsion gels for curcumin encapsulation: Physicochemical property, microstructure and in vitro digestive property, International Journal of Biological Macromolecules , 353, 2026: 151145.
[5] Peiyang Li, Fu Chen, Shenghong Yuan, Wenxin Dai, Lu Yin, Qin Dai, Zhenjing Li, Huanhuan Liu, Qingbin Guo*, Qiaomei Zhu*. Development of novel Lactobacillus plantarum-encapsulated Bigel based on soy lecithin-beeswax oleogel and flaxseed gum hydrogel for enhanced survival during storage and gastrointestinal digestion, Food Hydrocolloids , 163, 2025: 111052.
[6] Qiaomei Zhu*, Yihua Qiu, Lujia Zhang, Wenjing Lu, Yijun Pan, Xuanbo Liu, Hua Yang*. Encapsulation of lycopene in Pickering emulsion stabilized by complexes of whey protein isolate fibrils and sodium alginate: Physicochemical property, structural characterization and in vitro digestion property. Food Research International , 2024, 191, 114675.
[7] Wei, Wei, Fu Chen, Yihua Qiu, Lujia Zhang, Jianbiao Gao, Tao Wu, Ping Wang, Min Zhang*, Qiaomei Zhu*. Co-encapsulation of collagen peptide and astaxanthin in WG/OG/W double emulsions-filled alginate hydrogel beads: Fabrication, characterization and digestion behaviors. Journal of Colloid and Interface Science , 2023, 651, 159-171.
[8] Lijun Han, Fu Chen, Yihua Qiu, Jianbiao Gao, Qiaomei Zhu*. Development and characterization of hydrogel‐in‐oleogel (bigel) systems and their application as a butter replacer for bread making. Journal of the Science of Food and Agriculture , 2024, 104(4):1920-1927.
[9] Jianbiao Gao, Yihua Qiu, Fu Chen, Lujia Zhang, Wei Wei, Xingye An*, Qiaomei Zhu*. Pomelo peel derived nanocellulose as Pickering stabilizers: Fabrication of Pickering emulsions and their potential as sustained-release delivery systems for lycopene. Food Chemistry , 2023, 415: 135742.
[10] Qiaomei Zhu, Wei Wei, Lujia Zhang, Jing Meng, Wenjie Sui, Tao Wu, Jinlong Li, Ping Wang, Min Zhang*. Fabrication and characterization of gel-in-oil-water (G/O/W) double emulsion stabilized by flaxseed gum/whey protein isolate complexes. Colloids and Surfaces A: Physicochemical and Engineering Aspects , 2022, 650: 129566.
[11] Qiaomei Zhu, Kexin Han, Wei Wei, Lujia Zhang, Jianbiao Gao, Tao Wu, Tiantian Zhao, Haitao Chen*, Min Zhang*. Rational design cold-set interpenetrating network hydrogel based on wheat bran arabinoxylans and pea protein isolates for regulating the release of riboflavin in simulated digestion. International Journal of Biological Macromolecules , 2022, 223: 961-970.
专利情况：
1． 朱巧梅,李沛阳,王苹.一种负载益生菌的油包水乳液及其制备方法和应用，CN117898431A
2． 朱巧梅,陈孚,李沛阳,王苹.一种负载益生菌的水包油型油水双凝胶及其制备方法和应用，CN118340266A
3． 朱巧梅,郜健标,张澳,韩可心,魏伟,白根鹏.一种用于手抓饼猪油替代物的杂合凝胶及其制备方法，CN113729083A
4． 朱巧梅,郜健标,王苹,韩丽君.一种用于面包黄油替代物的油包水型乳液凝胶及其制备方法和应用，CN115843889A
5． 朱巧梅,李沛阳,郭庆彬,刘欢欢,李贞景,王悦.负载益生菌的油包水型乳液凝胶及其制备方法，CN119969591A
6． 朱巧梅,陈诗仪,刘美琪,刘欢欢.用于强化咸味感知的水包油包水型复乳及其制备方法，CN121196138A
6． 朱巧梅,靳浩文,魏伟,李闻,赵书洋.一种提高益生菌存活率的水包油包水型复乳凝胶珠、制备方法和应用，CN114916675A
通信地址：天津市经济技术开发区第十三大街29号（逸夫楼419）
邮编：300457
E-mail：qmzhu@tust.edu.cn
