学生
教职工
校友
访客
基本信息
牛辉
合作导师：黄强
电子邮箱：niuhui20151@163.com
通讯地址：广东省广州市天河区五山路381号
个人简介
牛辉，2024年6月于华南理工大学获得博士学位（硕博连读，导师：扶雄教授），随后留校继续从事博士后研究（导师：黄强教授）。多年一直致力于甜菜果胶结构与乳化特性的基础研究，以第一作者或通讯作者在物理化学和食品科学领域国际权威TOP期刊发表12篇SCI论文，包括Adv. Colloid Inter. Sci., Trends Food Sci. Tech., Crit. Rev. Food Sci. Nutr., Langmuir, J. Agric. Food Chem., Carbohyd. Polym.等，论文总引用710余次（Google Scholar），H指数13，单篇最高引用140余次（Published Jan. 2023, Google Scholar），共4篇入选ESI高被引论文，其中1篇连续4年入选，研究成果受到国内外学者和媒体的广泛引用和报道。
学术论文
(1).Niu, H., Wang, W., Dou, Z., Chen, X., Chen, X., Chen, H.*, & Fu, X.* (2023). Multiscale combined techniques for evaluating emulsion stability: A critical review. Advances in Colloid and Interface Science, 311, 102813.
(2). Niu, H., Chen, X., Fu, X., Zhang, B., Dou, Z.*, & Huang, Q.* (2025). Pectin-stabilized emulsions: structure-emulsification relationships, covalent and non-covalent modifications, and future trends. Trends in Food Science & Technology, 159, 104986.
(3). Niu, H., Hou, K., Chen, H.*, & Fu, X.* (2024). A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Critical Reviews in Food Science and Nutrition, 64(3), 852-872.
(4). Niu, H., Dou, Z., Hou, K., Wang, W., Chen, X., Chen, X., Chen, H.*, & Fu, X.* (2023). A critical review of RG-I pectin: sources, extraction methods, structure, and applications. Critical Reviews in Food Science and Nutrition, 64(24), 8911-8931.
(5). Niu, H., Chen, X., Chen, X., Chen, H.*, Dou, Z., Wang, W., & Fu, X.* (2024). Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin–Ca2+ Complexes with Different Cross-Linking Degrees. Langmuir, 40, 3935-3948.
(6). Niu, H., Chen, W., Chen, W., Yun, Y., Zhong, Q., Fu, X., Chen, H.* & Liu, G.* (2019). Preparation and characterization of a modified-β-cyclodextrin/β-carotene inclusion complex and its application in pickering emulsions. Journal of Agricultural and Food Chemistry, 67(46), 12875-12884.
(7) Niu, H., Chen, X., Luo, T., Chen, H.*, & Fu, X.* (2022). The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin. Carbohydrate Polymers, 291, 119623.
(8). Hou, K., Fu, X., Chen, H.*, & Niu, H.* (2024). Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation. Carbohydrate Polymers, 329, 121790.
(9). Niu, H., Chen, X., Luo, T., Chen, H.*, & Fu, X.* (2022). Relationships between the behavior of three different sources of pectin at the oil-water interface and the stability of the emulsion. Food Hydrocolloids, 128, 107566.
(10).Niu, H., Hou, K., Wang, W., Dou, Z., Chen, X., Chen, H.*, & Fu, X.* (2023). Emulsification properties of sugar beet pectin: The synergistic effect of homogalacturonan and rhamnogalacturonan-Ⅰ. Food Hydrocolloids, 145, 109074.
(11).Niu, H., Chen, X., Zhang, M., Chen, X., Chen, H.*, Xie, J.*, & Fu, X. (2023). Interfacial behavior and emulsion stability of a neutral polysaccharide extracted from Mesona chinensis Benth. Food Hydrocolloids, 147, 109435.
(12).Niu, H., Wang, W., Chen, H.*, & Fu, X.* (2024). Adsorption Kinetics and Interfacial Dilatational Rheology of Oil–Water Interfacial Films Loaded with Homogalacturonan and Rhamnogalacturonan-I. ACS Food Science & Technology, 4, 1967-1977.
获奖情况
国家奖学金、校长奖学金