免冠照

所属部门：

食品科学与工程学院

职务/职称：

副教授

荣誉：

陕西省重点科技创新团队核心成员——“功能食品微生态制造工程创新团队”

电子邮件：

niuhaili@nwu.edu.cn

个人简介

牛海力，女，中共党员，副教授，硕士生导师。研究方向为食品营养与生物利用机制，具体为碳水化合物类益生元的营养功能评价和生物利用机制。担任陕西省农业工程学会理事、陕西省特殊食品审评检查员。担任《eFood》、《食品工业科技》和《食品研究与开发》等国内外期刊的青年编委。先后主持国家重点研发计划子任务，国家自然科学基金青年基金和中国博士后科学基金面上项目等国家和省部级项目4项。在《Food Hydrocolloids》、《Food Chemistry》和《International Journal of Biological Macromolecules》等国际TOP期刊发表SCI论文10余篇，发表中文核心论文17篇，参编专著1部，参与授权发明专利1项。

研究方向：

1、碳水化合物类益生元（抗性淀粉）的营养功能评价和生物利用机制。

2、食用菌多糖的结构解析与营养功能评价。

研究成果

一、近五年主持的代表性项目

1、国家自然科学基金青年基金，项目编号32202066，藜麦抗性淀粉的肠道酵解路径及与肠道菌群互作分子机制，2023.01-2025.12，在研，主持

2、国家重点研发计划重点项目子任务，项目编号2019YFC1606704，秦巴山区食用菌多糖的营养功能评价及合成调控研究，2019.12-2022.12，结题，主持

3、中国博士后科学基金会，面上项目，项目编号2020M683698XB，木耳多糖与肠道菌群的互作保护肺功能作用研究，2021.01-2023.04，在研，主持

4、陕西省教育厅自然科学专项项目，项目编号20JKO926，藜麦抗性淀粉的消化机制及在特膳食品中的应用研究，2020.01-2021.12，在研，主持

二、代表性学术论文

1. Haili Niu, Fangjia Zhao, Wenxin Ji, Langtian Ma, Bozhi Lu, Yahong Yuan, Tianli Yue*. Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch. International Journal of Biological Macromolecules, 2024, 258, 128772.
2. Fangjia Zhao, Min Li, Ming Yue Luo, Meng Zhang, Yahong Yuan, Haili Niu*, Tianli Yue*. The dose-dependent mechanism behind the protective effect of lentinan against acute alcoholic liver injury via proliferating intestinal probiotics. Food & Function, 2024, 15, 10067.

3. Haili Niu, Yue Li, Jianchun Han, Qian Liu*, Baohua Kong*. Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating. Food Hydrocolloids, 2017, 70, 269-276.

4. Haili Niu, Mingcheng Zhang, Xiufang Xia, Qian Liu*, Baohua Kong*. Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch. Food Chemistry, 2018, 239, 172-179.

5. Haili Niu, Xiufang Xia, Chao Wang, Baohua Kong*, Qian Liu*. Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating. Food Chemistry, 2018, 242, 188-195.

6. Haili Niu, Yichun Chen, Huan Zhang, Baohua Kong*, Qian Liu*. Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system. International Journal of Biological Macromolecules, 2018, 107, 654-661.

7. Haili Niu, Qi Han, Chuanai Cao, Qian Liu*, Baohua Kong*. Short-term retrogradation behavior of corn starch is inhibited by the addition of porcine plasma protein hydrolysates. International Journal of Biological Macromolecules, 2018, 115, 393-400.

8. Haili Niu, Mingkun Gao, Huan Zhang, Baohua Kong*, Qian Liu*. Stability of oil-in-water emulsions fortified with enzymatic hydrolysates from porcine plasma protein. European Journal of Lipid Science and Technology, 2018, 120(7), 1700501.

9. Baohua Kong, Haili Niu, Fangda Sun, Jianchun Han, Qian Liu*. Regulatory effect of porcine plasma protein hydrolysates on pasting and gelatinization action of corn starch. International Journal of Biological Macromolecules, 2016, 82, 637-644. (共同第一)

10. Qian Liu, Xin An, Yuan Chen, Yuxuan Deng, Haili Niu, Ruisen Ma, Haoan Zhao, Wei Cao, Xiaoru Wang, Meng Wang. Effects of Auricularia auricula polysaccharides on gut microbiota and metabolic phenotype in mice. Foods, 2022, 11(17), 2700.

11. Mingcheng Zhang, Haili Niu, Qian Chen, Xiufang Xia*, Baohua Kong*. Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles. Meat Science, 2018, 136, 1-8.

12. Yue Li, Haili Niu, Haotian Liu, Qian Liu*, Baohua Kong*. Effect of porcine plasma protein with limited hydrolyzation coupled with Tween 20 on the physical and oxidative stability of oil-in-water emulsions. Food Biophysics, 2018, 3, 1-11.

13. Qian Liu, Haili Niu, Juyang Zhao, Jianchun Han, Baohua Kong*. Effect of the reactant ratio on the characteristics and antioxidant activities of maillard reaction products in a porcine plasma protein hydrolysate-galactose model system. International Journal of Food Properties, 2016, 19, 99-110.

14. 牛海力, 卢柏志, 马朗天, 赵方佳, 刘小轩, 岳田利. 藜麦淀粉和藜麦抗性淀粉的理化性质[J]. 食品研究与开发, 2023, 44(18): 45-52.

15. 牛海力, 孔保华, 刘骞, 吕虹. 猪血浆蛋白水解物对玉米淀粉老化和糊化特性的影响. 中国食品学报, 2016, 16(12): 50-58.

16. 牛海力, 孔保华, 刘骞, 王雪, 吕虹. 蛋白质水解物与食品中不同组分之间交互作用的研究进展. 食品工业科技, 2014, 35(23): 377-381.

17. 牛海力, 孔保华. 红肉及加工肉制品与癌症风险关系的研究进展. 肉类研究, 2015, 29(12): 6-11.

18. 牛海力, 刘骞, 姜秀丽, 孔保华. 非肉蛋白对乳化体系稳定性影响的研究进展. 肉类研究, 2016, 30(3): 39-43.