牛宇戈 职称： 研究员, 硕士生导师 所属学科： 食品科学与工程 研究方向： 1.食品中功能多糖的构效研究及应用 2.食品品质控制及深加工技术 3.食品组分分析及安全性评价 电话：021-34204041 传真：021-34204107 电子信箱： yugeniu@sjtu.edu.cn

 

个人简历：

牛宇戈，女，博士。现任交大教学发展中心我院分中心主任。2011年12月毕业于中国药科大学微生物与生化药学专业，2010年-2011年赴美国马里兰大学营养与食品科学系学术访问。2012年进入上海交通大学食品系工作至今。工作期间主要科研成果如下：主持国家重点研发计划、国家自然科学基金面上项目等国家级科研项目5项、企业项目2项。 2016年入选上海交通大学晨星计划，2014年入选我院农源优秀青年教师；担任上海食品学会青年委员会委员、国际期刊《Foods》特邀编委、《Nutrition and Food Technology》编委；近年在食品顶级期刊上发表SCI论文40余篇，其中第一或通讯作者论文27篇，ESI高被引论文2篇；公开发明专利4项，授权发明专利4项 ；多次受邀赴ACS、ISNFF、国际水凝胶大会等国际性学术会议作报告，获得国际学术界和企业界的广泛关注。主讲本科生课程《食品毒理学》入选2022年上海交通大学一流课程。2021年获上海交通大学十佳班主任称号，2019年获得上海 交大青年教师教学竞赛二等奖、上海交通大学社会实践优秀指导教师称号，2017年获得金龙鱼青年教师奖、薛文芳、黄柏林奖教金最受学生欢迎的青年教师二等奖、绿谷杯课外创新项目优秀指导老师等荣誉称号。培养的研究生多次获得上海市优秀毕业生、上海交通大学优秀毕业生、国家研究生奖学金等荣誉。

 

研究项目：

1.网络互穿型黑豆皮可溶性膳食纤维双交联复合胶的形成机制与功能研究；国家自然基金面上项目；2018-2021年

2.主要食品全产业链品质质量控制关键技术开发研究；“十三五”国家农业领域重点研发计划；2016 -2020年

3.模拟食品加工条件下车前草壳多糖与乳蛋白肽的相互作用机制研究；国家自然科学基金委青年基金项目；2015 -2017年

4.绞股蓝中活性多糖的结构测定与抗炎活性的研究；中国博士后基金面上项目；2012 -2013年

5.四倍体绞股蓝多糖的结构测定与活性研究；中国博士后基金特别资助；2013 -2014年

 

奖项：

1.上海交通大学十佳班主任（2021）

2.上海交通大学第三届青年教师教学竞赛二等奖（2019）

3.2015-2016学年金龙鱼青年教师奖（2017）

4.上海交通大学博士后奖励二等奖（2017）

 

成果专利：

1.牛宇戈, 李教勇, 张忠飞, 杨士强. 一种番茄汁防褐变剂的制备方法及应用. 公开专利, 申请号 : CN202010587605.0.

2.牛宇戈, 方会成, 夏琪, 顾梅冬, 陆维盈. 一种新型复配胶作为脂肪替代物的低脂肉丸及制备方法. 发明专利, 申请号 : CN201910428361.9.

3.牛宇戈, 顾梅冬, 苏坦, 吴鹏. 一种从番茄皮渣中提取番茄红素的方法. 授权专利, 申请号 : CN201811636853.9

4.牛宇戈,李娜,夏琪.一种新的粘性食品组合物及其制备方法.授权专利, 申请号 : CN201710471162.7

5.牛宇戈,李娜,冯子倩.一种番茄皮可溶性膳食纤维的互穿胶体及其制备方法. 授权专利, 申请号 : CN201710044490.9

6.牛宇戈,冯子倩, 夏琪, 王备.一种黑豆皮可溶性膳食纤维互穿水凝胶的制备方法.发明专利,申请号 : CN201710044155.9

7.牛宇戈, 冯子倩, 刘来玉, 窦唯. 一种提高黑豆皮中可溶性膳食纤维含量的方法. 授权专利,申请号 : CN201610213984.0.

8.牛宇戈,冯子倩,窦唯, 刘来玉.一种黑豆皮膳食纤维的制备方法.发明专利,公开号: CN105595192A

9.牛宇戈,冯子倩,窦唯, 刘来玉.一种黑豆皮纤维茶及其制备方法.发明专利,公开号: CN105230886A

10.张亚琼,牛宇戈,俞良莉.一种新的酪蛋白衍生物及其制备方法.发明专利,公开号: CN104099389A.

11.史海明,牛宇戈.咖啡酸苯乙酯类似物及其制备和应用.发明专利,公开号: CN103613503A.

12.史海明，杨飞，牛宇戈. 具有抗炎活性的三萜皂苷类化合物、制备方法及其应用. 发明专利，公开号：CN103304618A.

13.陈磊,牛宇戈,龚璐,阿拉西•斯尔克米德克.一种从紫花苜蓿茎中制备多糖及糖蛋白的方法.中国专利，公开号：CN104211754A

 

论文论著：

1.Jiaoyong Li, Zongyuan Yang, Yufan Zhang, Boyan Gao, Yuge Niu *, Liangli Yu. The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene. Food Chenmistry, 382: 132333, 2022.

2.Shiqiang Yang, Zhongfei Zhang, Jiaoyong Li, Yuge Niu *, Liangli Yu. Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural. Foods, 10(6): 1391, 2021.

3.Huicheng Fang, Jiaoyong Li, Tianyou Huo, Yuge Niu *, Liangli Yu. Novel double cross-linked gels of soybean protein isolates and soluble dietary fiber from soybean coats with their functionalities. Food Hydrocolloids, 113: 106474 , 2021.

4.Yuge Niu∗, Huicheng Fang, Tianyou Huo, Xiangjun Sun, Qiang Gong,∗∗, Liangli Yu. A novel fat replacer composed by gelatin and soluble dietary fibers from black bean coats with its application in meatballs. LWT - Food Science and Technology, 122:  109000,2020.

5.Meidong Gu, Huicheng Fang, Yuhang Gao, Tan Su, Yuge Niu*, Liangli (Lucy) Yu. Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene. Food Hydrocolloids, 99: 105321, 2020.

6.Yuge Niu*, Qi Xia, Wonhee Jung, Liangli Yu. Polysaccharides-protein interaction of psyllium and whey protein with their texture and bile acid binding activity. International Journal of Biological Macromolecules, 126:  215–220, 2019.

7.Yuge Niu*, Qi Xia, Meidong Gu, Liangli (Lucy) Yu. Interpenetrating network gels composed of gelatin and soluble dietary fibers from tomato peels. Food Hydrocolloids, 89: 95–99, 2019.

8.Yuge Niu *, Qi Xia, Na Li, Ziyuan Wang, Liangli Yu (Lucy). Gelling and bile acid binding properties of gelatin-alginate gels with interpenetrating polymer networks by double cross-linking. Food Chemistry, 270: 223–228, 2019.

9.Qi Xia, Meidong Gu, Jie Liu, Yuge Niu *, Liangli Yu (Lucy). Novel composite gels of gelatin and soluble dietary fiber from black bean coats with interpenetrating polymer networks. Food Hydrocolloids, 83:72-78, 2018.

10.Na Li, Ziqian Feng, Yuge Niu *, Liangli Yu (Lucy). Structural, rheological and functional properties of modified soluble dietary fiber from tomato peels. Food Hydrocolloids.77:557-565, 2018.

11.Yuge Niu*, Na Li, Qi Xia, Yuwei Hou, Guannan Xu. Comparisons of three modifications on structural, rheological and functional properties of soluble dietary fibers from tomato peels. LWT - Food Science and Technology, 88: 56-63, 2018.

12.Yuge Niu*, Na Li, Sierkemideke Alaxi, Guoren Huang, Lei Chen, Ziqian Feng. A new heteropolysaccharide from the seed husks of Plantago asiatica L. with its thermal and antioxidant properties. Food & Function. 8:4611–4618, 2017.

13.Yanling Wang1, Yuge Niu1,*, Xin Zhao, Bangquan Wang, Qianqian Jiang, Jie Liu, Yi Sheng*. Fatty acid and phytochemical compositions of plantago seed oils and their functionalities. Journal of American Chemists’ society. 94:905–912, 2017

14.Ziqian Feng, Wei Dou, Sierkemideke Alaxi, Yuge Niu*, Liangli (Lucy) Yu. Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties.Food Hydrocolloids,2017(62),  94-101.

15.Zhou Hu1, Yuge Niu1, Jie Liu, Yanfang Li, Liangli (Lucy) Yu, Hua Zhang*, Yi Xu*. Immunomodulation activity of alkali extract polysaccharide from Plantago asiatic L. seeds. RSC Advances.6: 76312-76317, 2016.

16.Shuo Fang, Yuge Niu, Wei Zhang, Yemin Zhang, Liangli Yu, Yingyi Zhang, Xinsong Li.Liposome-like nanocapsules of dual drug-tailed betaine for cancer therapy.International Journal of Pharmaceutics, 2015(493), 460-465.

17..Lu Gong, Hua Zhang, Yuge Niu*, Lei Chen, Jie Liu, Sierkemideke Alaxi, Pingping Shang, Wenjuan Yu, Liangli (Lucy) Yu*. A Novel Alkali Extractable Polysaccharide from Plantago asiatic L. Seeds and Its Radical-Scavenging and Bile Acid-Binding Activities. Journal of Agricultural and Food Chemistry. 2015, 63 (2), 569–577.

18..Haiming Shi, Man Liu, Rui Wang, Boyan Gao, Zhongfei Zhang, Yuge Niu*, Liangli (Lucy) Yu*. Separating four diastereomeric pairs of dihydroflavonol glycosidesfrom Engelhardia roxburghiana using high performancecounter-current chromatography. Journal of Chromatography A.2015, 1383 : 79–87.

19.Yuge Niu*,1, Pingping Shang1, Lei Chen, Hua Zhang, Lu Gong, Xiaowei Zhang, Wenjuan Yu, Yuhong Xu, Qin Wang, Liangli (Lucy) Yu*. Characterization of a Novel Alkali-Soluble Heteropolysaccharide from Tetraploid Gynostemma pentaphyllum Makino and Its Potential Anti-inflammatory and Antioxidant Properties. Journal of Agricultural and Food Chemistry. 2014, 62: 3783-3790.

20.Yaqiong Zhang, Yuge Niu*, Fangyi Yao, Bona Dai, Qin Wang, Liangli (Lucy) Yu*. Preparation of Novel Cross-Linked and Octylated Caseinates Using a Biphasic Enzymatic Procedure and Their Functional Properties. Journal of Agricultural and Food Chemistry. 2014, 62: 8655-8662.

21.Yingjiang Lu1, Junli Lv1, Junjie Hao, Yuge Niu*, Monica Whent, Jose Costa, Liangli (Lucy) Yu*. Genotype, environment, and their interactions on the phytochemical compositions and radical scavenging properties of soft winter wheat bran. LWT - Food Science and Technology. 2015,60:277-283.

22.Weiying Lu1, Yuge Niu1, Haisha Yang, Yi Sheng, Haiming Shi*, Liangli (Lucy) Yu*.Simultaneous HPLC quantification of five major triterpene alcohol and sterol ferulates in rice bran oil using a single reference standard. Food Chemistry.2014,148:329-334.

23.Yuge Niu1, Boyan Gao1, Margaret Slavin, Xiaowei Zhang, Fei Yang, Jinsong Bao, Haiming Shi*, Zhuohong Xie, and Liangli (Lucy) Yu. Phytochemical Compositions, and Antioxidant and Anti-inflammatory Properties of Twenty-Two Red Rice Samples Grown in Zhejiang. LWT-Food Science and Technology. 2013,54:521-527.

24.Yuge Niu1, Wei Yan1, Junli Lv, Wenbing Yao*, and Liangli(Lucy) Yu*. Characterization of a Novel Polysaccharide from Tetraploid Gynostemma pentphyllum Makino. Journal of Agricultural and Food Chemistry.2013,61:4882-4889 .

25.Yuge Niu*, Zhuohong Xie, Hua Zhang, Yi Sheng, and Liangli(Lucy) Yu*. Effects of Structural Modifications on Physicochemical and Bile Acid-binding Properties of Psyllium. Journal of Agricultural and Food Chemistry.2013,61:596-601.

26.Wei Yan1, Yuge Niu1, Junli Lv, Zhuohong Xie, Lei Jin, Wenbing Yao**, Xiangdong Gao, Liangli(Lucy) Yu*. Characterization of a heteropolysaccharide isolated from diploid Gynostemma pentaphyllum Makino. Carbohydrate Polymers. 2013.92:2111-2117.

27.Yang Zhao, Yuge Niu, Zhuohong Xie, Haiming Shi*, Pei Chen*, Liangli (Lucy) Yu. Differentiating leaf and whole-plant samples of di- and tetraploid Gynostemma pentaphyllum (Thunb.) Makino using flow-injection mass spectrometric fingerprinting method. Journal of Agricultural and Food Chemistry. 2013, 5: 1288-1297.

28.Yaqiong Zhang, Yuge Niu, Yangchao Luo, Mei Ge, Tian Yang, Liangli(Lucy) Yu*, Qin Wang*. Fabrication, characterization and antimicrobial activities of thymol-loaded zein nanoparticles stabilized by sodium caseinate-chitosan hydrochloride double layers. Food Chemistry.2014,142:269-275.

29.Qin Zhou1, Weiying Lu1, Yuge Niu, Xiaowei Zhang, Boyan Gao, Casimir C. Akoh, Haiming Shi*, and Liangli(Lucy) Yu*. Identification and Quantification of Phytochemical Composition and Anti-inflammatory, Cellular Antioxidant, and Radical Scavenging Activities of 12 Plantago Species. Journal of Agricultural and Food Chemistry.2013,61:6693-6702.

30.Zi Teng, Ying Li, Yuge Niu, Yuhong Xu, Liangli Yu, Qin Wang*. Cationic b-lactoglobulin nanoparticles as a bioavailability enhancer: Comparison between ethylenediamine and polyethyleneimine as cationizers. Food Chemistry.2014, 159: 333-342.

31.Haiqiu Huang, Arneta Fletcher, Yuge Niu, Thomas T.Y.Wang, Liangli Yu. Characterization of lipopolysaccharide-stimulated cytokine expression in macrophages and monocytes. Inflammation Research. 2012, 61:1329-1338.

32.Yang Zhao, Zhuohong Xie, Yuge Niu, Haiming Shi*, Pei Chen, Liangli(Lucy) Yu*. Chemical compositions, HPLC/MS fingerprinting profiles and radical scavenging properties of commercial Gynostemma pentaphyllum (Thunb.) Makino samples. Food Chemistry.2012,134:180-188.

33..Junli Lv, Yingjian Lu, Yuge Niu, Monica Whent, Mohamed Fawzy Ramadan, Jose Costa, Liangli(Lucy) Yu*. Effect of genotype, environment, and their interaction on phytochemical composition and antioxidant properties of soft winter wheat flour. Food Chemistry.2013,138: 454-462.