天津科技大学食品工程与生物技术学院硕士生导师介绍：郭庆彬

　　个人简介

　　办公电话：************

　　电子邮件：guoqingbin008322@tust.edu.cn

　　通讯地址：天津经济技术开发区十三大街29号

　　研究方向: 功能性多糖及膳食纤维的结构特性及应用研究。

　　招生专业

　　代表性论文

　　近年来，以第一作者或通讯作者发表SCI论文15篇，最近10篇如下：

　　1.Pectic polysaccharides from hawthorn: Physicochemical and partial structural characterization. Food Hydrocolloids, 2019, 90: 146-153.

　　2.High performance extrusion blown starch/polyvinyl alcohol/clay nanocomposite films. Food Hydrocolloids, 2018, 79: 534-543.

　　3.Extruded corn soy blends: physicochemical and molecular characterization. Journal of Cereal Science, 2018, 79: 486-493.

　　4.A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds. Carbohydrate Polymers, 2018, 180: 63-71.

　　5.Exopolysaccharide produced by Streptococcus thermophiles S-3: Molecular, partial structural and rheological properties. Carbohydrate Polymers, 2018, 194: 132-138.

　　6.Structural characterisation of galactooligosaccharides (VITAGOS?) synthesized by lactose/β-galactosidase transgalatosylation. Bioactive carbohydrates and dietary fibre, 2018, 14: 33-38.

　　7.Tetra-detector size exclusion chromatography characterization of molecular and solution properties of soluble microbial polysaccharides from an anaerobic membrane bioreactor. Frontiers of Environmental Science & Engineering, 2017, 11(2): 16.

　　8.A molecular modeling approach to understand the structure and conformation relationship of (GlcpA)Xylan. Carbohydrate Polymers, 2016, 134: 175-181.

　　9.Non-starch polysaccharides from American ginseng: physicochemical investigation and structural characterisation. Food Hydrocolloids, 2016, 44: 320-327.

　　10.Fenugreek fibre in bread: effects on dough development and bread quality. LWT-Food Science and Technology, 2016, 71: 274-280.

　　主要著作

　　1.Guo Q., et al., (2014). Classical methods for food carbohydrates analysis (chapter 16), Food Oligosaccharides: Production, Analysis and Bioactivity, Wiley-Blackwell. 参编。

　　2.Guo Q., Cui S. W (2014). Polysaccharides from Dendrobium Officinal, Cordyceps Sinensis and Ganoderma: structure and bioactivities, Gums and Stabilizers for the food industry 17. 303-317. 参编。

　　3.Guo Q., Hu X and Wang C., (2017) Polysaccharides: solubility and structure, in solubility of polysaccharides (Open access), In tech: open science/Open mind 4. 参编。

　　4.Guo Q., Cui S.W (2019). Methodology for structural analysis of polysaccharides, SpringerBriefs in Bio-based Polymers. 主编。

　　科研项目

　　自2018年入职以来，主持国家级项目1项，省部级项目1项，横向课题1项。

　　1.阿拉伯木聚糖在面包制作过程中分子与功能特性变化规律的研究 (31701551)，国家自然科学基金青年项目。

　　2.新型糖蛋白复合乳化剂结构及乳化机理研究 (18JCYBJC44200), 天津市科委项目。