乔冬玲，中共党员，教授

Email：qdttkl@163.com

研究方向：食品碳水化合物资源利用

教育及工作经历：

2023-至今  西南大学         食品科学学院       教授

2016-2023  湖北工业大学     生物工程与食品学院 讲师、副教授、教授

2011-2016  华南理工大学     淀粉资源科学与工程 博士

2014-2015  莫纳什大学       材料科学与工程     联培

2007-2011  西北农林科技大学 食品科学与工程     学士

基本情况：

主要从事多糖组分协同胶凝、凝胶食品结构设计与品质调控、核壳结构微囊构建与应用等方面的研究。主持国家自然科学基金项目、湖北省重点研发计划项目、湖北省自然科学基金项目等科研项目。在Food Hydrocolloids、Carbohydrate Polymers、Food Science and Human Wellness等学术期刊发表论文40余篇，研究成果应用于溶/凝胶食品质地控制、亲油/亲水性食品组分包埋等领域。讲授食品原料学、仪器分析、食品化学等课程，指导研究生获得国家奖学金、优秀研究生等荣誉。

主持科研项目：

[1] 国家自然科学基金面上项目，2022-2025

[2] 国家自然科学基金青年项目，2019-2021

[3] 湖北省重点研发计划项目，2022-2024

[4] 湖北省自然科学基金面上项目，2019-2021

[5] 湖北省教育厅青年人才计划项目，2018-2019

代表性论文：

[1] Qiao Dongling, Lu Jieyi, Chen Zhining, Liu Xizhong, et al., Zein inclusion changes the rheological, hydrophobic and mechanical properties of agar/konjac glucomannan based system. Food Hydrocolloids 2023, 137, 108365.

[2] Qiao Dongling, Luo Man, Li Yishen, Jiang Fatang, et al., New evidence on synergistic binding effect of konjac glucomannan and xanthan with high pyruvate group content by atomic force microscopy. Food Hydrocolloids 2023, 136, 108232.

[3] Qiao Dongling, Li Hao, Jiang Fatang, Zhao Siming, et al., Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system. Food Science and Human Wellness 2023, 12, 512-519.

[4] Qiao Dongling, Shi Wenjuan, Luo Man, Hu Wanting, et al., Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system. Food Hydrocolloids 2022, 132, 107845.

[5] Qiao Dongling, Shi Wenjuan, Luo Man, Jiang Fatang, et al., Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system. Carbohydrate Polymers 2022, 277, 118879.

[6] Qiao Dongling, Li Hao, Shi Wenjuan, Lu Jieyi, et al., Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system. Carbohydrate Polymers 2022, 278, 118906.

[7] Qiao Dongling, Lu Jieyi, Shi Wenjuan, Li Hao, et al., Deacetylation enhances the properties of konjac glucomannan/agar composites. Carbohydrate Polymers 2022, 276, 118776.

[8] Tu Wenyao, Shi Wenjuan, Li Hao, Wang Yixin, Qiao Dongling^*, et al., Xanthan gum inclusion optimizes the sol-gel and mechanical properties of agar/konjac glucomannan system for designing core-shell structural capsules. Food Hydrocolloids 2022, 122, 107101.

[9] Liu Ting, Zhang Binjia, Wang Lili, Zhao Siming, Qiao Dongling^*, Zhang Liang, Xie Fengwei^*, Microwave reheating increases the resistant starch content in cooked rice with high water contents. International Journal of Biological Macromolecules 2021, 184, 804-811.

[10] Qiao Dongling, Wang Zhong, Li Hao, Zhang Binjia, et al., Supramolecular and molecular structures of potato starches and their digestion features. International Journal of Biological Macromolecules 2020, 152, 939-947.