免冠照

所属部门：

金沙9001cc 以诚为本

职务/职称：

金沙9001cc 以诚为本副教授、兼任陕西粮农产业技术研究院副院长

电子邮件：

lvxg@nwu.edu.cn

个人简介

研究方向一：天然活性成分的包埋递送、代谢与功能研究

研究方向二：功能性食品开发、果蔬新产品开发。

主持国家重点研发计划项目子课题1项，国家自然科学基金青年科学基金1项、陕西省自然科学基础研究计划、西安市科技计划项目等各类科研项目7项，横向项目5项，同时参与国家基金面上项目3项，其他省部级课题多项。发表各类论文30余篇，申报专利10件。榆林市小杂粮产业科技特派员（2021-2022），渭南市大荔县三区人才特派员（2017-2021），金沙9001cc 以诚为本优秀教师（2019）。技术经理人，具有以产业化、市场化思维思考、解决食品相关科研问题的意识和能力。服务企业10余家，为企业开发各类产品30余件，孵化企业2家。

研究成果

科研项目：

(1) 天然活性产物生物制造技术子课题——天然产物及其衍生物功能产品的创制，国家重点研发计划项目，2021-2023，主持。

(2) 国家自然科学基金青年项目，21706213，萝卜硫素缓释微球的制备、体内代谢行为及对癌症防治功效研究，2018-2020，主持。

(3) 陕西省重点研发计划项目，2022NY-021, 西兰花芽苗中硒与萝卜硫素共富集技术研究及衍生产品开发，2021-2023，主持。

(4) 陕西省重点产业链项目，陕西特色杂粮功能性主食产品开发关键技术研究与示范，2022-2024，主持

(5) 山东文登继振西洋参产业有限公司，西洋参系列功能性食品的开发，2019-2020，主持。

(6) 西安高新技术产业开发区创新发展局，陕西省循环改造示范园区申报方案编制项目，2019- 2020，主持。

(7) 中国博士后科学基金面上项目，2016M602853，萝卜硫素酶促转化的量效关系研究及生物学功效，2016-2018，主持。

(8) 西安市农业科技计划项目，NC1502，电子商务背景下猕猴桃贮运关键技术研究，2016- 2017，主持。

发表科研论文

(1) Xingang Lu, Yixuan Wang, Shiwei Gao, Xiao Wang. Sea buckthorn leaf extract on the stability and antioxidant activity of microencapsulated sea buckthorn oil,. Food Bioscience,2022

(2) Xingang Lu, Xiao Wang, Qilei Wang, Xueying Ma, Jianbo Xia, Suolian Chen. Encapsulation of sea buckthorn (Hippophae rhamnoides L.) leaf extract via an electrohydrodynamic method. Food Chemistry,2021.

(3) Na Fan, Xian Wang, Xingang Lu#. Effects of konjac glucomannan/ pomegranate peel extract composite coating on the quality and nutritional properties of fresh-cut kiwifruit and green bell pepper. J Food Sci Technol 2021.

(4) Xingang Lu, Guanli Meng, Weina Li, Daidi Fan, Xiao Wang, Carlos L. Cespedes-Acuña. Sulforaphane and its antioxidative effects in broccoli seeds and sprouts of different cultivars. Food Chemistry, 2020.

(5) Xingang Lu, Qilei Wang, Langhong Meng, Erfa Ren Deming Gong. The inhibitory effect of citrus flavonoids naringenin and hesperetin against purine nucleoside phosphorylase: Spectroscopic, atomic force microscopy and molecular modeling studies.Journal of Molecular Liquids, 2020 (307):112954.

(6) Xingang Lu, Qilei Wang, Xiao Wang, Daidi Fan, Cesar A. Espinoza-Pinoche, Carlos L. Cespedes-Acuña; Selection and microencapsulation of myrosinase enzyme from broccoli sprouts of different varieties and characteristics evaluation, Journal of Food Process Engineering, 2020.

(7) Xingang Lu, Guanli Meng, Xiaojiao Wang, Qi Yang. Effects of 1-MCP in combination with Ca application on aroma volatiles production and softening of 'Fuji' apple fruit. Scientia Horticulturae, 2018.2(229): 91-98.

(8) Xingang Lu, Wengang Jin, Shengrong Xue, Xiaojiao Wang. Effects of waste sources on performance of anaerobic co-digestion of complex organic wastes: taking food waste as an example. Scientific Reports, 2017.11(7): 15702.

(9) Xingang Lu, Yanping Ma and Xinghua Liu*. Effects of Hydrogen Peroxide Accumulation, Lipid Peroxidation, and Polyphenol Oxidation During Superficial Scald Development in 'Fuji' Apples，Horticulture Environment and Biotechnology，2014，55(4): 299-307.

(10) Xingang Lu, Jacqueline F. Nock, Yanping Ma, Xinghua Liu and Christopher B. Watkins*. Effects of Repeated 1-Methylcyclopropene (1-Mcp) Treatments on Ripening and Superficial Scald of 'Cortland' and 'Delicious' Apples." Postharvest Biology and Technology, 2013, 78: 48-54.

(11) Xingang Lu, Yangping Ma, Lihua Zhang and Xinghua Liu*. Interactions of Alpha-Farnesene, Conjugated Trienols, and Anti-Oxidant Activity during the Development of Superficial Scald in 'Fuji' Apple, Journal of Horticultural Science and Biotechnology, 2013, 88 (3): 277-284.

(12) Xingang Lu, Yan-ping Ma and Xinghua Liu*. Effects of Maturity and 1-MCP Treatment on Postharvest Quality and Antioxidant Properties of 'Fuji' Apples During Long-Term Cold Storage, Horticulture Environment and Biotechnology, 2012, 53 (5): 378-386.

(13) Xingang Lu, Xinghua Liu*, Shunfeng Li, Xiaojiao Wang and Lihua Zhang. Possible Mechanisms of Warming Effects for Amelioration of Superficial Scald Development on 'Fuji' Apples，Postharvest Biology and Technology，2011， 62: 43-49.

(14) 王枭，孟官丽，王齐蕾，范代娣，汪浪红，吕新刚#. 基于静电喷雾法萝卜硫素微胶囊的制备与表征，食品科学，2020.

(15) 王齐蕾，王枭，曹炜，吕新刚#. 吸附和超滤对红枣汁理化及抗氧化特性的影响，食品与发酵工业，2020. 10:32-37.

(16) 吕新刚，王智荣，马天琛，孟官丽. 不同处理对生鲜电商模式下“徐香”猕猴桃常温品质变化的影响.食品工业科技, 2018, 04, 268-274.

(17) 马天琛，吕新刚#. 以紫薯为基质的保健型果冻研制及工艺优化. 金沙9001cc 以诚为本学报（自然科学版）,2017, 47, 63-68.

(18) 吕新刚，刘兴华*，蔡露阳，壳聚糖涂膜对苹果虎皮病的防治效果及作用机理研究，农业机械学报，2011,03:131-135.

(19) Yanping Ma, Xingang Lu, Xinghua Liu and Huiling Ma. Effect of Co-60- Gamma-Irradiation Doses on Nutrients and Sensory Quality of Fresh Walnuts during Storage, Postharvest Biology and Technology, 2013, 84: 36-42.

(20) Yanping Ma, Xingang Lu, Jacqueline F. Nock and Christopher B. Watkins. Peroxidase and Polyphenoloxidase Activities in Relation to Flesh Browning of Stem-End and Calyx-End Tissues of 'Empire' Apples during Controlled Atmosphere Storage, Postharvest Biology and Technology, 2015,108: 1-7.

(21) Xiaojiao Wang, Xingang Lu, Gaihe Yang, Yongzhong Feng, Guangxin Ren and Xinhui Han. Development Process and Probable Future Transformations of Rural Biogas in China, Renewable & Sustainable Energy Reviews, 2016, 55: 703-712.

专利

(1) 一种苹果低温分段贮藏方法，201711168896.4

(2) 一种适宜生鲜电商模式的猕猴桃贮运方法，201710458992.6（授权）

(3) 一种具有缓释效应的萝卜硫素微胶囊及其制备方法，CN202010637277.0（授权）

(4) 一种黑芥子酶微胶囊及其制备方法和应用，CN202010634938.4.

(5) 一种高抗氧化性和高稳定性的沙棘油、沙棘油粉及其制备方法，CN202110511267.7.