梁秀萍，女，中共党员，博士，林业与生物技术学院讲师。

研究方向

森林食物资源高效利用及高值产品创制，包括：①采后与加工过程物质转移演变规律；②食品功能因子稳态化与靶向递送；③个性化功能产品研发。

学习与工作经历

2025.11-至今，浙江农林大学，林业与生物技术学院，讲师

2021.09-2025.06，江南大学，食品科学与工程，工学博士

2018.09-2021.06，西北农林科技大学，食品工程，工学硕士

2014.08-2018.06，西北农林科技大学，食品质量与安全，工学学士

主持或参与科研项目

（1）国家重点研发项目-子课题，2022.12-2026.12，420万，在研，参与

（2）中国博士后科学基金面上项目特别资助，2019.6-2021.6，18万，结题，参与

（3）陕西省自然科学基础研究计划项目，2018-2019，3万，结题，参与

论文与专著

1. Liang, X.,Chen, L., McClements, D J., Peng, X., Xu, Z., Meng, M., Jin, Z*. (2024). Pterostilbene Binding to Whey Protein: Multi-Spectroscopy and the Antioxidant Activity.Food Hydrocolloids,150, 109681.

2. Liang, X.,Chen, L., McClements, D J., Peng, X., Xu, Z., Meng, M., Jin, Z*. (2024). Bioactive delivery systems based on starch and its derivatives: Assembly and application at different structural levels.Food Chemistry, 432, 137184.

3. Liang, X.,Zhou, L., Zhang, Y., Yang, B.,McClements, D J., Jin, Z., Chen, L *. (2024). Enhancing the water dispersibility and intestinal targeting of pterostilbene using tannic acid-whey protein conjugates.FoodResearch Internationals, 196, 115083.

4. Liang, X.,McClements, D J., Jin, Z., Chen, L *. (2024). Effects of protein interactions with polyphenols on solubility, stability and functional characteristics of pterostilbene.Food Bioscience, 60, 104290.

5. Liang, X.,Chen, L., McClements, D J., Zhao, J., Zhou, X., Qiu, C., Long, J., Ji, H., Xu, Z., Meng, M., Gao, L., & Jin, Z. (2023). Starch-guest complexes interactions: Molecular mechanisms, effects on starch and functionality.Critical Reviews in Food Science and Nutrition,64:21, 7550-7562.

6. Liang, X., Yan, J., Guo, S., McClements, D., Liu, X., Liu F*. (2020). Enhancing lycopene stability and bio-accessibility in homogenized tomato pulp using emulsion design principles,Innovative Food Science & Emerging Technologies, 67, 102525.

7. Liang, X., Ma, C., Yan, X., Zeng, H., McClements, D., Liu, X., Liu F*. (2019). Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium,Food Hydrocolloids,102, 105569.(ESI高被引论文)

8. Liang, X., Ma, C., Yan, X., Liu, X., &Liu, F*. (2019). Advances in research on bioactivity, stability, metabolism and delivery systems of lycopene.Trends in Food Science & Technology, 93, 185–196.

9. Liu, F.,Liang, X.(Co-first author), Yan, J., Zhao, S., Li, S., Liu, X., To, Ngai. *, McClements, D J*. (2022). Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene,Biomaterials, 280, 121265.

10. Yan, J.,Liang, X.(Co-first author), Ma, C., McClements, D., Liu, X., Liu F*. (2020). Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate,Food Hydrocolloids,113, 106473.

专利

1.发明专利，CN202411132565.5，一种基于甜菜碱的蛋白偶联物的制备及应用，排名第2。

2.发明专利，CN202310359578.5，一种协同稳定的淀粉基皮克林乳液及其在医药、食品领域的应用，排名第2。

3.发明专利，CN202310359592.5，一种植酸交联淀粉-蛋白质复合物协同稳定的双重乳液及在医药领域的应用，排名第3。

4.发明专利，CN201911271161.3，一种提高番茄汁中番茄红素生物利用率的方法，排名第2。

联系方式

通讯地址：浙江省杭州市临安区武肃街666号浙江农林大学东湖校区全重楼409

邮编: 311300

邮箱：lxp@zafu.edu.cn