个人简介：
徐奇，博士，硕士生导师。华中农业大学获食品科学博士学位，现任91论坛-找优质福利视频就来91论坛
教师，青岛大学前沿交叉学科研究院院长助理。主要从事动物蛋白的结构与生物活性、生物凝胶/食品胶体的设计、功能性食品开发等方面的研究。主持山东省自然科学基金2项、山东省本科教学改革重点项目1项、教育部产学合作协同育人项目1项，各类开放课题、企业合作项目多项；参与国家自然科学基金项目、山东省高等学校青年创新团队项目、青岛市科技惠民项目等多项。担任SCI期刊gels客座编辑，期刊Journal of Future Foods、Food, Nutrition and Health青年编委。在Food Hydrocolloids，Ultrasonics Sonochemistry，Food Research International，International Journal of Biological Macromolecules等国际刊物上发表SCI论文20余篇，申请发明专利多项，参编学术著作和高校教材2部。
研究方向：
1.天然蛋白质/多肽的结构与生物活性；
2.生物凝胶/食品胶体的研究与开发；
3.响应型递送系统的构建与功能；
近五年代表性论文：
1.Zhang, Z., Han, Y., Hao, J., Wang, T., Jin, Y., Niu, Y., &Xu, Q*., Low heat directed assembly and gelation of ovalbumin synergistically driven by acids and ions: Protonation regulation, electrostatic control and network reconstruction.LWT, 2026, 255, 119776.
2.Hao, J., Teng, H., Hao, J., Liu, Y., Zhang, Z., Han, Y., ... &Xu, Q*., Green co-assembled nanoparticles from ovomucin and polysaccharides: Interfacial interaction-driven superior encapsulation and delivery of hydrophobic bioactives.International Journal of Biological Macromolecules,2026, 153095.
3.Zhang, Z., Hao, J., Han, Y., Liu, Y., Jin, Y., Niu, Y., &Xu, Q*., Shield and bridge: Dual functions of glycan chains in ovomucin structure stability and gel network formation.Food Research International, 2025, 118289.
4.Liu, B., Han, Y., Zhang, Z., Hao, J., Wan, H., Jin, Y., &Xu, Q*., Preparation and Characterization of Dual-Network Multifunctional Hydrogels Based on Peach Gum Polysaccharides: Ultrafast Self-Healing Ability, Favorable Mechanical Tunability, and Controlled Release Properties.Gels, 2025,11(4), 274.
5.Zhang, Z., Zhao, Y., Han, Y., Teng, H., &Xu, Q*.,Crucial effect of ovomucin on alkali-induced egg white gel formation: Properties, structure and facilitation mechanism.International Journal of Biological Macromolecules, 2024,277, 134507.
6.Zhao, Y., Zhang, Z., Han, Y., Liu, X., Jin, Y., &Xu, Q*., The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution.Food Research International,2024, 196, 115104.
7.Zhang, Z., Li, X., Teng, H., Han, Y., Jin, Y., &Xu, Q*., Preparation and characterization of ovomucin self-assembly nanoparticles under glycerol compression for astaxanthin delivery: Sustained release and antioxidant activity.Journal of Food Science,2024, 89(11): 7336-7347.
8.Xu, Q#*., Teng, H#., Li, X., Zhang, Z., Han, Y., & Sun, H*, Natural Biomolecule Ovomucin–Chitosan Oligosaccharide Self-Assembly Nanogel for Lutein Application Enhancement: Characterization, Environmental Stability and Bioavailability.Journal of Functional Biomaterials,2024, 15(4), 111.
9.Zhuo, Z., Yin, C., Zhang, Z., Han, Y., Teng, H.,Xu, Q*., & Li, C*., Nano-Reactors Based on Ovotransferrin Organic Skeleton through a Ferroptosis-like Strategy Efficiently Enhance Antibacterial Activity.Journal of Functional Biomaterials,2024, 15(8), 205.
10.Li, X., Yin, C., Liu, B., Zou, L.,Xu, Q*., & Li, C. M*., Glycerol-compressed self-assembly nanogel based on ovomucin and chito-oligosaccharide: A novel green strategy for curcumin delivery,Food Hydrocolloids,2023, 134: 107996.
11.Xu, Q#*., Li, X#., Lv, Y., Liu, Y., & Yin, C., Effects of ultrasonic treatment on ovomucin: Structure, functional properties and bioactivity,Ultrasonics Sonochemistry,2022, 89: 106153.
联系方式：[email protected]
