

| 姓名: | 曾凡逵 | 性別: | 男 |
|---|---|---|---|
| 學科類別: | 化學生物學 | 職務: | |
| 學歷: | 博士 | 職稱: | 研究員 |
| 電話: | (86)-931-4968250 | 傳真: | (86)-931-4968013 |
| 電子郵件: | zengfk@www.hqwhcm.com | ||
| 通訊地址: | 甘肅省蘭州市天水中路18號 | ||
簡 歷:
曾凡逵,博士,湖南衡陽人,民盟盟員。中國科學院蘭州化學物理研究所研究員,博士生導師,材料與分離技術課題組負責人,國家馬鈴薯產業(yè)技術體系“質量安全與營養(yǎng)品質評價”崗位科學家。
教育經歷
2006.09—2010.06,華南理工大學,食品科學,博士
2004.09—2006.06,暨南大學,食品科學,碩士
2000.09—2004.06,吉首大學,食品科學與工程,學士
工作經歷
2022.07,入選國家馬鈴薯產業(yè)技術體系崗位科學家
2021.08,中國科學院蘭州化學物理研究所,研究員
2019.04—2020.04,梅西大學(新西蘭),訪問學者
2017.07,中國科學院蘭州化學物理研究所,副研究員
2014.04,中國科學院蘭州化學物理研究所,項聘副研究員
2013,入選中國科學院“西部之光”人才培養(yǎng)對象
2011.08,中國科學院蘭州化學物理研究所,助理研究員
2010.07—2011.07,中國熱帶農業(yè)科學院農產品加工研究所,助理研究員
?
??歡迎食品科學、分析化學、生物化學與分子生物學相關專業(yè)的青年學生報考(聯(lián)合培養(yǎng))碩士研究生、博士研究生和博士后;熱忱歡迎在相關領域取得博士學位的優(yōu)秀青年人才加入!??
研究方向:
(1)食品營養(yǎng)與安全;
(2)馬鈴薯化學與加工技術;
(3)農藥殘留分析檢測技術。
獲獎及榮譽:
[1] 2021年,“馬鈴薯淀粉加工廢棄物資源化利用與環(huán)境安全控制技術”獲第三屆三農科技服務金橋獎優(yōu)秀項目獎。
[2] 2020年,“人類消化系統(tǒng)是如何運作的?”獲中國科學院科普講解大賽三等獎。
[3] 2020年,“馬鈴薯淀粉加工廢棄物資源化利用與環(huán)境安全控制”獲中國科學院蘭州分院2019年度科技成果轉化獎。
[4] 2018年,“咖啡你我他”獲中國科學院蘭州分院“科普的聲音有點甜”科普大賽二等獎。
[5] 2016年,“馬鈴薯淀粉分離汁水提取蛋白酶抑制劑技術”獲金張掖創(chuàng)新創(chuàng)業(yè)大賽二等獎,第一完成人。
[6] 2016年,“馬鈴薯淀粉加工廢棄物資源化利用與污染控制”獲甘肅省技術發(fā)明一等獎,第三完成人。
[7] 2015年,“馬鈴薯淀粉加工廢棄物資源化利用”獲中國產學研合作創(chuàng)新成果獎 二等獎,第三完成人。
[8] 2015年,《咖啡風味化學》獲中國科學院優(yōu)秀科普圖書獎。
承擔科研項目:
[1]國家馬鈴薯產業(yè)技術體系,“質量安全與營養(yǎng)品質評價”崗位科學家專項資金。
[2]吉林省與中國科學院科技合作高新技術產業(yè)化專項,馬鈴薯淀粉加工廢棄物高值化利用與環(huán)境安全控制技術研究示范。
[3]橫向項目,酸性氧化電位水生成器電解槽技術研發(fā)。
[4]甘肅省馬鈴薯體系專項資金,甘肅省馬鈴薯體系。
[5]國家重點研發(fā)計劃子課題,薯類主食化加工綜合特性評價體系研究(含檢測)。
[6]寧夏回族自治區(qū)重點研發(fā)計劃項目,馬鈴薯淀粉渣脫毒與秸稈發(fā)酵高蛋白飼料研究示范。
[7]蘭州市科技計劃,新型馬鈴薯主食化半成品原料的制備及加工性能研究。
[8]農業(yè)行業(yè)標準制修訂,馬鈴薯塊莖糖苷生物堿含量檢測——HPLC法。
[9]國家重點研發(fā)計劃子課題,馬鈴薯淀粉加工薯渣、汁水蛋白回收與廢水還田利用技術研究與標準制定。
[10]甘肅省自然科學基金項目,擴張床吸附回收天然活性馬鈴薯蛋白的研究(“西部之光”配套項目)。
[11]中國科學院“西部之光”人才培養(yǎng)計劃項目,擴張床吸附回收天然活性馬鈴薯蛋白的研究。
[12]國家自然科學基金項目,馬鈴薯絲氨酸蛋白酶抑制劑的分離純化、結構特征及構象穩(wěn)定性研究。
代表論著:
專著?
[1] 曾凡逵, 劉剛, 著. 馬鈴薯營養(yǎng)與安全, 內蒙古人民出版社, 2022.?
[2] 孫彩霞, 李慶鵬 主編, 副主編王琴飛, 曾凡逵, 劉玉紅. 糧食、果蔬等農產品加工廢棄物資源化利用技術及標準研究, 中國農業(yè)科學技術出版社,2022.?
[3] 農業(yè)農村部農產品質量安全中心組編,技術主編曾凡逵等. 馬鈴薯全程標準化概論,中國農業(yè)出版社出版, 2021.?
[4] 曾凡逵, 歐仕益, 著. 咖啡風味化學, 暨南大學出版社, 2014年.?
論文?
[1] Jiang, H., Duan, W., Zhao, Y., Liu, X., Wen, G., Zeng, F.*, & Liu, G.?Development?? of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties [J]. Foods. 2023;12(11):2252.?
[2] Wen-shen Duan, Hong Jiang, Xiao-feng Liu, Guo-hong Wen, Ai-lan Zhou, Fan-kui Zeng*. Identification and Analysis of Characteristic Flavour Compounds in Baked Potato of Different Cultivars Based on HS-GC-IMS [J]. Potato Res. 2023.?
[3] Mu Xi-Qiong, Wang Yin-Quan, Qian Bo, Gang Liu, Jian Xu, Fankui Zeng*. Monitoring of organophosphorus pesticide residues in plant and vegetable tissues by a novelsilver nanoclust er probe[J]. Analytical Methods, 2023, 15(6): 762-770.?
[4] Mu Xi-Qiong, Xu Jian*, Zeng Fan-Kui*. A Novel and Sensitive Fluorescent Probe for Glyphosate Detection Based on Cu2+ Modulated Polydihydroxypheny lalanine Nanoparticles[J]. Biosensors, 2023, 13(5): 510.?
[5] Zhao-Jun Wang, Xiao-Feng Liu, Jian Xu, Jaspreet Singh, Lovedeep Kaur, Gang Liu, Fan-Kui Zeng*. Physico-chemical properties and nutrition quality of potato flour: chu?o vs modern processing technology [J]. Food and Health 2023;5(4):16.?
[6] Zhang, X.; Jiang, H.; Liu, W.; Wang, Y.; Zeng, F*. Effect of Red Light on the Expression of the Phytochrome Gene Family and the Accumulation of Glycoside Alkaloids in Potatoes [J]. Foods, 2023, 12, 4194.?
[7] Xu J, Li Y, Kaur L, Singh J, Zeng F*. Functional Food Based on Potato [J]. Foods. 2023 May 26;12(11):2145.?
[8] Wang, Z. J., Liu, H., Zeng, F. K. *, Yang, Y. C., Xu, D., Zhao, Y. C., Liu, X. F., Kaur, L., Liu, G. *, & Singh, J. * (2023). Potato Processing Industry in China: Current Scenario, Future Trends and Global Impact [J]. Potato research, 66(2), 543–562.?
[9] Zeng, F., Abhilasha, A., Chen, Y., Zhao, Y., Liu, G., Kaur, L., & Singh, J. * (2023). High Protein Yangyu jiaotuan (洋芋攪團): In Vitro Oral-Gastro-Small Intestinal Starch Digestion and Some Physico-Chemical, Textural, Microstructural, and Rheological Properties [J]. Foods, 12(13), 2460.?
[10] Dan Xu, Xiaoping Zhou, Chunni Lei, Yan Shang, Yuci Zhao, Zhaojun Wang, Fankui Zeng*, Gang Liu*. Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation[J], Journal of Food Processing and Preservation, 2020?
[11] Fan-kui Zeng*, Hong Liu, Hui Yu, Jin-chun Cheng, Guo-qiang Gao, Yan Shang, Gang Liu*. Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread[J]. American Journal of Potato Research, 2019, 96(1): 69-78.?
[12] Cheng-Yu Jin, Dan Xu, Fan-kui Zeng*, Yu-ci Zhao, Yan-chen Yang, Guo-qiang Gao, Guo-hong Wen, Gang Liu. A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying[J], International Journal of Food Engineering, 2017. DOI: 10.1515/ijfe-2017-0127.?
[13] Dan Xu, Hong Liu, Cheng-yu Jin, Chun-mei Cao, Wen-gang Li, Fan-kui Zeng*, Yu-ci Zhao, Gang Liu*. A new potato variety grown in China suitable for raw eating[J], European Food Research and Technology, 2018, 244(5):851-860.?
[14] Cheng-yu Jin, Fan-kui Zeng*, Gang Liu. Recovery of Protease Inhibitors from Potato Fruit Water by Expanded Bed Adsorption Chromatography in Pilot Scale[J], American Journal of Potato Research, 2018, 95(1):1-8.?
[15] Cheng-yu Jin, Hong Liu, Dan Xu, Fan-kui Zeng*, Yu-ci Zhao, Hai Zhang, Gang Liu*. Glycoalkaloids and phenolic compounds in three commercial potatocultivars grown in Hebei, China[J], Food Science and Human Wellness, 2018, 7(2): 156-162.?
[16] Hong Liu, Jie Zheng, Pengzhan Liu, Fankui Zeng*. Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)[J]. Journal of Food Science and Technology, 2018,55(9): 1-13.?
[17] Zeng Fan-kui, Liu Gang. China’s turning potato to new staple food needs novel semi-finished ingredients[C], The XVIII Euro Food Chem conference,October 13-16, 2015, Madrid, Spain.?
[18] Zeng Fan-kui, Zhou Tian-hong, Liu Gang. Fresh mashed potato as the partial substitution to wheat flour in bread, chiffon cake and cookies[C]. 2015 Beijing World Potato Congress,July 28-30, 2015, Beijing, China.“Develop Together for a Better Future”,pp. 106-107.?
[19] Zeng Fan-kui, Liu Hong, Liu Gang. Physicochemical Properties Of Starch Extracted FromColocasiaEsculenta (L.) Schott (bun-long Taro) Grown In Hunan, China[J]. Starch, 2014, 66: 142-148.?
[20] Zeng Fan-kui, Liu Hong, Ma Peng-jun, et al. Recovery Of Native Protein From Potato Root Water By Expanded Bed Adsorption With AmberliteXad7hp[J]. Biotechnology And Bioprocess Engineering, 2013, 18(5): 981-988.?
[21] Zeng Fan-kui, Ning Zheng-xiang,Wang Yong-hua, et al. Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream[J]. Journal of Food Biochemistry, 2012, 36(1): 116-121.?
[22] Zeng Fan-kui, Yang Bo, Wang Yong-hua, et al. Enzymatic production of monoacylglycerols with camellia oil by glycerolysisreaction[J]. Journal of American Oil Chemists, 2010, 87:531-537.?
[23] Liu Hong, Zeng Fan-kui, Wang Qing-huang, et al. The Effect Of Cryogenic Grinding And Hammer Milling On The Flavour Quality Of Ground Pepper (piper Nigrum L.)[J]. Food Chemistry, 2013, 141(4): 3402-3408.?
[24] Liu Hong, Zeng Fan-kui, Wang Qing-huang, et al. Studies On The Chemical And Flavor Qualities Of White Pepper (piper Nigrum L.) Derived From Five New Genotypes[J]. European Food Research And Technology, 2013, 237(2): 245-251.?
[25] Shi Yong-qin, Zeng Fan-kui, Zhou Tian-hong, et al. Rapid synthesis of acetylated potato starch by microwave heating with iodine as catalyst[J]. Asian Journal of Chemistry, 2014, 26: 23.?
[26] Yang Bo, Wang Wei-fei, Zeng Fan-kui, et al. Production and oxidative stability of a soybean oil containing conjugated linoleic acid produced by lipase catalysis[J]. Journal of Food Biochemistry, 2011, 35(6): 1612-1618.
專利?
[1] 曾凡逵, 劉剛. 一種人工胃模擬消化裝置,ZL202220485934.9.?
[2] 曾凡逵, 劉剛. 一種人工胃模擬消化系統(tǒng),ZL202220485872.1.?
[3] 曾凡逵, 劉剛. 人體胃模擬消化裝置, ZL 202220486472.2.?
[4] 曾凡逵, 劉琳, 劉剛. 一種人體吞咽模擬裝置,ZL202220324565.5.?
[5] 劉剛, 周添紅, 曾凡逵, 耿慶芬, 張銘儒. 一種蛋白液泡沫消除系統(tǒng)及工藝. 201410071090.3.?
[6] 周添紅, 劉剛, 曾凡逵, 高祥虎, 張銘儒. 一種蛋白泡沫消除裝置. 201420089388.2.?
[7] 劉剛, 周添紅, 曾凡逵, 趙鑫, 張銘儒. 一種蛋白液泡沫消除系統(tǒng). 201420089401.4.?
[8] 劉剛,曾凡逵,張銘儒. 一種高粘度物料閃蒸干燥前預破碎裝置CN201921043297.4?
社會任職:
個人網(wǎng)頁:

