傅楠
  姓名:傅楠
  职称:教授

  部门:化工与环境工程学院
  

本科毕业于陕西科技大学生命科学与工程学院,获生物工程学士学位。20072009年于澳大利亚西悉尼大学分别获得生物技术硕士学位和微生物学理学硕士学位。2012年毕业于澳大利亚蒙纳士大学化学工程系,获博士学位。同年加入苏州大学材料与化学化工学部任副教授,2020年起任教授。

主要研究方向为功能性食品颗粒及生物活性颗粒的制备、功能性调控和应用,着重研究多组分多相复杂液滴的干燥动力学与颗粒形成过程,探索液滴干燥过程中的物理化学及生物变化机理,包括高活性益生菌粉体的制备、多元复合液滴的组分迁移现象、界面现象对颗粒功能性的影响以及干燥引致的可溶固形物结晶等。出版英文专著《Frontiers in Spray Drying》,发表期刊论文60余篇,其中第一或通讯作者论文30余篇,发表在AIChE JournalChemical Engineering ScienceChemical Engineering JournalFood HydrocolloidsFood & Function等期刊上,发表英文书籍章节1篇,总被引次数1100余次,h因子16Scopus)。在国内外学术会议、学术交流中作口头报告50余个,包括主题报告及高校特邀的专题讲座6个。2015年获“Elsevier化工领域女科学家”银奖,2018年入选“中澳青年科学家交流计划”。

主持江苏省农业科技自主创新资金项目、国家自然科学基金青年基金项目、及江苏省青年自然科学基金等项目。作为项目骨干参与国家重点研发计划政府间国际科技创新合作重点专项项目、及国家重点研发计划现代食品加工及粮食收储运技术与装备项目子课题。担任International Journal of Food Engineering 副主编,Powder Technology客座编辑,中国颗粒学会青年理事、生物颗粒专委会委员,中国畜产品加工研究会青年工作委员会委员,中国机械工程学会包装与食品工程分会委员。



代表性著作:

专著:

1. Fu, N., Xiao, J., Woo, M. W., Chen, X.D. (2020) Frontiers in Spray Drying. Boca Raton: CRC Press. ISBN: 9781138364738. https://www.routledge.com/Frontiers-in-Spray-Drying/Fu-Xiao-Woo-Chen/p/book/9781138364738

 

书籍章节:

1. Fu, N.*, Huang, S., Xiao, J., Chen, X.D. (2018) Producing Powders Containing Active Dry Probiotics With the Aid of Spray Drying. in Toldrá, F. (ed.) Advances in Food and Nutrition Research, Volume 85, Page 211-262, Academic Press, ISSN 1043-4526. DOI:  https://doi.org/10.1016/bs.afnr.2018.02.003

 

期刊论文:

2020

1. Suo, X., Huang, S., Wang, J., Fu, N.*, Jeantet, R., Chen, X.D.* (2020) Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment. Journal of Food Engineering, 110396.  DOI: https://doi.org/10.1016/j.jfoodeng.2020.110396

2. Su, Y., Fu, N.*, Xiao, J., Chen, X.D.* (2020) Vaporization and particle formation during drying of multisolvent droplet without and with antisolvent-vapor infusion. Chemical Engineering Science, 219: 115617.

3. Wang, Y., Hao, F., Lu, W., Suo, X., Bellenger, E., Fu, N.*, Jeantet, R., Chen, X.D., (2020) Enhanced thermal stability of lactic acid bacteria during spray drying by intracellular accumulation of calcium. Journal of Food Engineering, 279: 109975.

4. Zhang, C., Quek, S.-Y.*, Fu, N.*, Su, Y., Kilmartin, P. A., Chen, X. D. (2020) Storage stability and in vitro digestion of microencapsulated powder containing fermented noni juice and probiotics. Food Bioscience, 37: 100740.

5. Fu, N.*, You, Y.-J., Quek, S.-Y.*, Wu, W.D., Chen, X.D. (2020) Interplaying effects of wall and core materials on the property and functionality of microparticles for co-encapsulation of vitamin E with coenzyme Q10. Food and Bioprocess Technology, 13(4): 705-721.

6. Kuljarachanan, T., Fu, N.*, Chiewchan, N.*, Devahastin, S., Chen, X.D.*, (2020) Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion. Food & Function, 11: 211-220.

2019

7. Zhang, C., Quek, S.-Y.*, Fu, N.*, Liu, B., Kilmartin, P.A., Chen, X.D. (2019) A study on the structure formation and properties of noni juice microencapsulated with maltodextrin and gum acacia using single droplet drying. Food Hydrocolloids, 88: 199-209.

8. Zhang, C., Fu, N.*, Quek, S.-Y.*, Zhang, J., Chen, X. D. (2019) Exploring the drying behaviors of microencapsulated noni juice using reaction engineering approach (REA) mathematical modelling. Journal of Food Engineering, 248: 53-61.

9. Huang, E., Quek, S.-Y.*, Fu, N.*, Wu, W.D., Chen, X.D. (2019) Co-encapsulation of coenzyme Q10 and vitamin E: A study of microcapsule formation and its relation to structure and functionalities using single droplet drying and micro-fluidic-jet spray drying. Journal of Food Engineering, 247: 45-55.

10. Su, Y., Zheng, X., Zhao, Q., Fu, N.*, Xiong, H., Wu, W.D.*, Chen, X.D. (2019) Spray drying of Lactobacillus rhamnosus GG with calcium-containing protectant for enhanced viability. Powder Technology, 358: 87-94.

11. Fu, N.*, Yu, M., Chen, X.D.*, (2019) A differential shrinkage approach for evaluating particle formation behavior during drying of sucrose, lactose, mannitol, skim milk and other solid-containing droplets. Drying Technology, 37(8): 941-949.

2018

12. Har, C.L., Fu, N.*, Chan, E.S., Tey, B.T., Chen, X.D.*, (2018) In situ crystallization kinetics and behavior of mannitol during droplet drying, Chemical Engineering Journal, 63(6): 1839-1852.

13. Liu, B., Fu, N.*, Woo, M.W., Chen, X.D.*, (2018) Heat stability of Lactobacillus rhamnosus GG and its cellular membrane during droplet drying and heat treatment. Food Research International, 112: 56-65. 

14. Pongmalai, P., Fu, N.*, Soponronnarit, S., Chiewhan, N., Devahastin, S.*, Chen, X.D., (2018) Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model. Journal of Functional Foods, 43:186-195.

15. 傅楠*, 陈晓东*, (2018) 益生菌在喷雾干燥过程中的活性变化与保护策略. 化工进展, 37(5): 1633-1645.

2017及以前

16. Fu, N.*, Wu, W.D.*, Wu, Z., Moo, F.T., Woo, M.W., Selomulya, C., Chen, X.D., (2017) Formation process of core-shell microparticles by solute migration during drying of homogenous composite droplets. AIChE Journal, 63(8): 3297-3310.

17. Har, C.L., Fu, N.*, Chan, E.S.*, Tey, B.T., Chen, X.D., (2017) Unraveling the droplet drying characteristics of crystallization-prone mannitol – experiments and modeling. AIChE Journal, 63(6): 1839-1852.

18. Zheng, X., Fu, N.*, Huang, S., Jeantet, R., Chen, X.D.*, (2016) Exploring the protective effects of calcium-containing carrier against drying-induced cellular injuries of probiotics using single droplet drying technique. Food Research International, 90: 226-234.

19. Zheng, X., Fu, N.*, Duan, M., Woo, M.W., Selomulya, C., Chen, X.D.*, (2015) The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria. Food Research International, 76: 478-488.

20. Lallbeeharry, P., Tian, Y., Fu, N.*, Wu, W.D.*, Woo, M.W., Selomulya, C., Chen, X.D., (2014) Effects of ionic and nonionic surfactants on milk shell wettability during co-spray-drying of whole milk particles. Journal of Dairy Science, 97(9): 5303-5314.

21. Tian, Y., Fu, N.*, Wu, W.D.*, Zhu, D., Huang, J., Yun, S., Chen, X.D., (2014) Effects of co-spray drying of surfactants with high solids milk on milk powder wettability. Food and Bioprocess Technology, 7(11): 3121-3135.

22. Fu, N.*, Woo, M.W., Selomulya, C., Chen, X.D.*, (2013) Inactivation of Lactococcus lactis ssp. cremoris cells in a droplet during convective drying.  Biochemical Engineering Journal, 79: 46-56.

23. Fu, N., Woo, M.W., Chen, X.D.*, (2011) Colloidal transport phenomena of milk components during convective droplet drying. Colloids and Surfaces B: Biointerfaces, 87(2): 255-266. 

24.  Fu, N.,Chen, X.D.*, (2011) Towards a maximal cell survival in convective thermal drying processes. Food Research International, 44(5): 1127-1149.

25. Fu, N., Woo, M.W., Lin, S.X.Q., Zhou, Z., Chen, X.D.*, (2011) Reaction Engineering Approach (REA) to model the drying kinetics with different initial sizes – experiments and analyses. Chemical Engineering Science, 66(8): 1738-1747.