研究方向

1.     生物活性肽、多糖的结构与健康

2.     果蔬挥发性化合物的释放与强化技术

3.     生物抗菌剂与果蔬、肉制品保鲜

学习和工作经历

2006.7–至今：北京林业大学食品科学与工程系，讲师，副教授，教授；

2012.7–2013.8：美国伊利诺伊大学香槟校区（UIUC）食品科学系，访问学者；

2000.9–2006.6：中国农业大学，食品科学与工程专业，硕士/博士研究生；

1996.7–2000.8：洛阳春都集团，质量保证部，助工；

1992.9–1996.7：河南科技ky开云（中国），食品科学与工程专业，工学学士

近五年论文

1.     Jiawei Xue, Changyao Ma, Shuqi Yang, Shuchang Guo, Xiaoyu Yin, Junfeng Fan*(通讯作者), Xiuting Li*, Mengze Wang, Guoxin Teng. Janus hydrogel loaded with a CO2-generating chemical reaction system: Construction, characterization, and application in fruit and vegetable preservation. Food Chemistry, 2024, accepted. (IF8.5, 1区TOP, accepted20240627)

2.     Saiping Zhou, Junping Zhang, Xiaoyu Yin, Chunyu Xiong, Na Zhang, Ziyi Gao, Junfeng Fan* (通讯作者), Weiwei Zhang*, Jitao Wang. Achieving high-performance peptide-based foam via moderate hydrolysis and zinc coordination of oat proteins. Food hydrocolloids, 2024, 150, 109685. (IF11.0, 1区TOP, accepted20231222)

https://doi.org/10.1016/j.foodhyd.2023.109685

3.     Wenbo Wanga, Xueying Zhuang, Xiaoyu Yina, Peize Song, Mengze Wang, Junfeng Fan * (通讯作者), Yanyan Zhang *, Bolin Zhang. Mineralization and physicochemical characteristics of Lycium barbarum L. leaf cellulose detected using the basic alkali/acid extraction. Carbohydrate Polymer Technologies and Applications, 2024, 7, 100413. (accepted 20 Dec2023; online 21 Dec2023; IF 5.5). https://doi.org/10.1016/j.carpta.2023.100413

4.     Xuefei Hou, Haolan Zhao, Liting Yan, Shuang Li, Xiangning Chen*, Junfeng Fan* (通讯作者). Effect of CO₂ on the preservation effectiveness of chilled fresh boneless beef knuckle in modified atmosphere packaging and microbial diversity analysis. LWT, 2023, 187, 115262. (IF6.0/Q1, TOP)

5.      Xiaoyu Yin, Rumeng Yu, Junping Zhang, Mengru Yu, Chunyu Xiong, Lingxi Luo, Bo Zhang, Junfeng Fan*, Weiwei Zhang* (通讯作者), Yanyan Zhang, Bolin Zhang. Characterization, formation mechanism and curcumin-delivery of buckwheat peptide-based emulsion gel. Journal of Agricultural and Food Chemistry, 2023, 71, 22, 8589–8601 (accepted 17 May2023; online 26 May2023; IF 6.1/Q1, TOP). https://doi.org/10.1021/acs.jafc.3c00511

6.     Jinglin Ding, Shufan Zeng, Yueqing Wang, Xiaoyu Yin, Bo Zhang, Bolin Zhang, Shandong Xu, Yanyan Zhang, Jiangfu Zheng, Junfeng Fan* (通讯作者), Mengze Wang. Metal coordinating-induced self-assembly of cyclic lipopeptides into high-performance antimicrobial supramolecules. Food Chemistry, 2023, 422, 136203. (accepted 17 Apr2023; online 20 Apr2023; IF 9.231, 1区TOP). https://doi.org/10.1016/j.foodchem.2023.136203

7.     Xue Han, Na Zhang, Lingxi Luo, Yanyan Zhang, Mengze Wang, Xiaoyu Yin, Bo Zhang, Junfeng Fan *(通讯作者). A new strategy to strongly release sweet-enhancing volatiles from goji pomace using trivalent iron salts. Food Research International, 2023, 167, 112659. (IF7.425/Q1; accepted 27 Feb, 2023, online 2 Mar, 2023). https://doi.org/10.1016/j.foodres.2023.112659

8.     Junping Zhang, Yingxue Tang, Xiaoyu Yin, Saiping Zhou, Xueying Zhuang, Yanan Ren, Xiangning Chen, Junfeng Fan*(通讯作者), Yanyan Zhang. Novel strategy to improve the bioactivity and anti-hydrolysis ability of oat peptides via zinc ion-induced assembling. Food Chemistry, 2023, 416, 135468. (accepted 10 Jan2023; online 11Jan2023; IF 9.231, 1区TOP). https://doi.org/10.1016/j.foodchem.2023.135468

9.      Xiaomin Tang, Yaqiong Zhang, Feiyang Li, Na Zhang, Xiaoyu Yin, Bo Zhang, Bolin Zhang, Wenrui Ni, Mengze Wang, Junfeng Fan*(通讯作者). Effects of traditional and advanced drying techniques on the physicochemical proerties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries. Food Chemistry, 2023, 409, 135268. (online 22 Dec2022; IF 9.231, 1区TOP). https://doi.org/10.1016/j.foodchem.2022.135268

10.  Xiaomin Tang, Xiaoyu Yin, Majida Al-Wraikat, Yaqiong Zhang, Saiping Zhou, Yingxue Tang, Yanyan Zhang*, Junfeng Fan*(通讯作者). Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Aging Process and Protective Effects of Pure Vinegar Melanoidin Against CCl₄-induced Rat Hepatic Damage. Food technology and Biotechnology, 2023 (IF2.330/Q3; accepted 1 Feb, 2023) http://doi.org/10.17113/ftb.61.01.23.7537

11.  Na Zhang, Xue Han, Rumeng Yu, Xiaomin Tang, Bo Zhang, Yanyan Zhang, Xiaoyu Yin, Wenrui Ni, Mengze Wang, Bolin Zhang, Junfeng Fan *(通讯作者). The interfacial destabilization of bile salt-emulsified oil droplets, essential for lipase function, is mediated by Lycium barbarum L. leaf polysaccharides. Food hydrocolloids, 2023, 136, 108303. (IF11.504, 1区TOP, accepted20221110) https://doi.org/10.1016/j.foodhyd.2022.108303

12.  Fa Zhou, Lijing Su, Jiana Xu, Mengze Wang, Junfeng Fan^*(通讯作者), Bolin Zhang, Yonghua Li. Sulfated and carboxymethylated polysaccharides from Lycium barbarum L. leaves suppress the gelatinization, retrogradation and digestibility of potato starch. International Journal of Food Science and Technology, 2023, 58(1), 94-106. (IF3.612 /Q2; Accepted 2022, 10, 25). DOI:10.1111/ijfs.16166

13.  Yaqiong Zhang, Xiaomin Tang, Feiyang Li, Junping Zhang, Xin Yang, Yingxue Tang, Yanyan Zhang, Junfeng Fan*(通讯作者). Inhibitory effects of oat peptides on lipolysis: a physicochemical view. Food Chemistry, 2022, 396, 133621. (IF 9.231, 1区TOP) https://doi.org/10.1016/j.foodchem.2022.133621

14.     Bo Zhang, LinlinXu, Jinlin Ding, Mengze Wang, Rui Ge, Hongfei Zhao, Bolin Zhang(通讯作者), Junfeng Fan (通讯作者). Natural antimicrobial lipopeptides secreted by Bacillus spp. and their application in food preservation, a critical review. Trends in Food Science & Technology, 2022, 127, 26-37. (IF 16.002, 1区TOP) https://doi.org/10.1016/j.tifs.2022.06.009

15.  Feiyang Li, Yaqiong Zhang, Xiaomin Tang, Peize Song, Lijing Su, Junfeng Fan* (通讯作者). Improving emulsifying properties of carboxylated microcrystalline cellulose by calcium bridging to hydrophobic peptides. Food Chemistry 2022, 384, 132422. (IF9.231, 1区TOP). https://doi.org/10.1016/j.foodchem.2022.132422

16.   Mengru Yu, Shenzhu Lin, Rui Ge, Chunyu Xiong, Linlin Xu, Mengting Zhao, Junfeng Fan* (通讯作者). Buckwheat self-assembling peptide-based hydrogel: preparation, characteristics and forming mechanism. Food hydrocolloids, 2022, 125, 107378. (IF11.504, 1区TOP) https://doi.org/10.1016/j.foodhyd.2021.107378

17.  Peize Song, Fa Zhou, Feiyang Li, Zhe Han, Lan Wang, Jiana Xu, Bo Zhang, Mengze Wang, Junfeng Fan* (通讯作者), Bolin Zhang. Superfine pulverisation pretreatment to enhance crystallinity of cellulose from Lycium barbarum L. leaves. Carbohydrate Polymers, 2021, 253, 117202. 2021, Feb. 1. (IF9.381, 2区TOP). https://doi.org/10.1016/j.carbpol.2020.117207

18.  Nan Lin, Chu Wang, Jinglin Ding, Lijing Su, Linlin Xu, Bo Zhang, Yanyan Zhang, Junfeng Fan (通讯作者). Efficacy of nanoparticle encapsulation on suppressing oxidation and enhancing antifungal activity of cyclic lipopeptides produced by Bacillus subtilis. Colloids and Surfaces B: Biointerfaces, 2020, 193, 111143. (IF4.389, 2区).

19.  Lijing Su, Fa Zhou, Mengru Yu, Rui Ge, Jiatai He, Bo Zhang, Yanyan Zhang, Junfeng Fan (通讯作者). Solid lipid nanoparticles enhance the resistance of oat-derived peptides that inhibit dipeptidyl peptidase IV in simulated gastrointestinal fluids. Journal of Functional Foods, 2020, 65, 1-8. (103773). DOI: 10.1016/j.jff.2019.103773. (IF3.701)

20.  Linlin Xu, Bo Zhang, Yuhan Qin, Feiyang Li, Shujuan Yang, Pengpeng Lu, Lan Wang, Junfeng Fan (通讯作者). Preparation and characterization of antifungal coating films composed of sodium alginate and cyclolipopeptides produced by Bacillus subtilis. International Journal of Biological Macromolecules, 2020, 143, 602-609. (IF5.162). DOI: 10.1016/j.ijbiomac.2019.12.051.

21.  Mengze Wang, Jie Wang, Lili Fu, Majida Al-Wraikat, Shenzhu Lin, Pengpeng Lu, Lewen Shan, Junfeng Fan *(通讯作者), Bolin Zhang. Degradation of polysaccharides from Lycium barbarum L. leaves improves bioaccessibility and gastrointestinal transport of endogenous minerals. International Journal of Biological Macromolecules, 2020, 143, 76-84. (IF5.162). DOI: 10.1016/j.ijbiomac.2019.11.243.

22.  Huitian Qiao, Bo Zhang, Xiangning Chen*(通讯作者), Lijing Su, Chang Jiao, Si Chen, Junfeng Fan* (通讯作者), Huijun Liu. Short peptides secreted by Bacillus subtilis inhibit the growth of mould on fresh-cut pumpkin (Cucurbita pepo). Journal of the Science of Food and Agriculture, 2020, 100, 936-944. DOI: 10.1002/jsfa.10021; 30-Aug-2019. (IF2.614)

23.  Liye Chen, Xiguang Chang, Guicheng Han, Xiaoguang Feng, Huijun Liu, Xiangning Chen* (通讯作者), Junfeng Fan* (通讯作者). Radical scavenging and low - density lipoprotein cholesterol oxidation inhibitory effects of polysaccharides extracted from chinese yam, pumpkin, and shiitake. Journal of Food and Nutrition Research, 2020, Vol. 8, No. 11, 658-669. (IF1.138/Q4) DOI:10.12691/jfnr-8-11-6.

24.  Shenzhu Lin, Majida AL-Wraikat, Linru Niu, Fa Zhou, Yanyan Zhang, Mengze Wang, Jie Ren, Junfeng Fan (通讯作者), Bolin Zhang, Liying Wang. Degradation enhances the anticoagulant and antiplatelet activities of polysaccharides from Lycium barbarum L. leaves. International Journal of Biological Macromolecules. 2019, 133, 674-682. doi: https://doi.org/10.1016/j.ijbiomac.2019.04.147. (IF4.78)

25.  Bo Zhang, Yao Li, Yangyan Zhang, Huitian Qiao, Jiatai He, Quan Yuan, Xiangning Chen, Junfeng Fan * (通讯作者). High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho). Food Chemistry 2019, 286: 541-549. doi: 10.1016/j.foodchem.2019.02.050 (SCI, IF5.339).

26.  Bo Zhang, Mengze Wang, Chu Wang, Tongtong Yu, Qiang Wu, Yao Li, Zhaolin Lv, Junfeng Fan* (通讯作者), Liying Wang, Bolin Zhang. Endogenous calcium attenuates the immunomodulatory activity of a polysaccharide from Lycium barbarum L. leaves by altering the global molecular conformation. International Journal of Biological Macromolecules. 2019, 123, 182-188. DOI: 10.1016/j.ijbiomac.2018.11.067 (SCI, IF4.78)

27.  陈丽叶, 常希光, 冯晓光, 杨肖飞, 刘慧君, 范俊峰, 陈湘宁. 山药多糖的体外抗氧化活性. 食品科学，2021, 42(19), 122-128.

28.  王婕, 张波, 周发, 王梦泽, 范俊峰*. 不同采收年份的枸杞叶的营养成分及分析. 中国食物与营养 2020, 26(12): 56-58, 31.

授权专利

1.     一种葡萄保鲜剂及其使用方法  (201810402234.7)

2.     一种枯草芽孢杆菌菌株及其应用（201811409452.X）

3.     酶解提取枸杞叶矿质元素的方法 (CN105639657A)

4.     一种超声波法高效提取枸杞叶矿质元素的方法（CN104839738B）

5.     一种闪式剪切非破坏性提取枸杞叶矿质元素的方法（CN104833560B）

6.     一种高效提取枸杞叶多糖的方法（CN104592410B）

7.     一种高温高压提取枸杞叶矿质元素的方法（CN106723049A）

主要科研课题

1．国家重点研发计划项目: 黄花菜、高山蔬菜产业关键技术研究与应用示范 (2021YFD1600305). 2021.12—2026.12. 参与并主持子课题高山蔬菜（辣椒、甘蓝、萝卜）净菜加工技术体系研究。

2．北京工商大学轻工技术与工程“双一流”学科建设培育项目：枸杞叶免疫调节活性寡聚糖高效制备及其液态产品稳态化技术开发. 2022.12—2024.11. 主持.

3．中国食品风味与营养健康创新中心开放课题: 自释放CO₂非对称肽基智慧垫片关键技术研究. 2023. 6—2024. 5. 主持.  

4．农业农村部农产品加工与品质控制重点实验室2024开放课题：冷鲜肉非对称结构锁鲜垫片关键技术研究. 2024.5—2024.12. 主持.

5．宁夏自治区乡村振兴科技成果引进示范推广项目: 鲜果枸杞绿色生防保鲜技术示范推广. 2023.1—2024.12. 主持.

6．宁夏同心县科技计划项目：枸杞多靶栅栏锁鲜关键技术与示范. 2023.1—2024.12. 主持.

7．宁夏回族自治区重点研发计划项目子项目：枸杞叶用1号标志性成分功效作用研究及产品开发. 2017.7.1—2020. 6. 30. 主持.

8．北京市2017年农业科技示范推广重大项目：枯草芽孢杆菌在葡萄保鲜中的应用与示范推广（no. 20170156），2017.1-2018.12. 主持.

9．宁夏森淼股份有限公司：叶用枸杞的精深加工，2016.1-2017.12. 主持.

10 .教育部留学回国人员科研启动基金项目：白藜芦醇在Caco-2细胞中对糖尿病治疗分子靶标的抑制作用（）， 2015.8-2016.7.主持.

11．北京农ky开云（中国）项目：天然保鲜剂在叶类蔬菜保鲜中的作用，2015.6-2016.12.主持.

12．宁夏林业研究所股份有限公司：叶用枸杞柠杞9号主要矿物质的吸收转运及多糖的免疫调节机制作用机制研究, 2014.7-2015.12. 主持

13．国家自然科学基金项目：高粱陈醋甲醇提取物抗血小板聚集的分子机制(批准号31071524)，2011.1.1-2013.12.31.　主持.

14．国家自然科学基金资助子项目：杜仲木脂素类的分离纯化及抗血小板聚集生物活性研究（No：J1103516）, 2012.1.1-2015.12.31. 主持.