双学位博士,博士后,副研究员,研究生导师,食品营养与健康系主任。
E-mail:cai2097@163.com;cai2097@csust.edu.cn。
【个人简介】
蔡勇建,湖南安化人,主要致力于食品胶体、粮油副产物等领域相关研究。2009年9月至2016年6月就读于中南林业科技大学,获食品科学与工程专业的学士和硕士学位,2020年12月获华南理工大学与比利时Ghent University双博士学位;2021年1月进入华南理工大学博士后流动站,2023年9月出站后入职新利luck在线·(中国)有限公司官网食品与生物工程学院。近五年主持科研项目6项,以核心骨干参与国家级项目8项和省级重大项目3项;在Food Hydrocolloids、Food Chemistry等SCI期刊发表论文50余篇(其中第一作者11篇,通讯作者10篇),获授权中文发明专利5件。
担任2024级食品营养与健康1班班主任,指导大学生创新创业项目4项(其中国家级项目2项,省级项目2项)。目前是Food Research International、Journal of Food Engineering、Applied Food Research编委,Journal of Future Foods第一届青年编委,Food Hydrocolloids、Food Chemistry、LWT、食品科学、食品工业科技、食品与机械等期刊审稿专家;Ghent University博士研究生校外导师;湖南省食品科学技术学会副秘书长和理事、湖南省食品科学技术学会青年工作委员会委员。
【主讲课程】
研究生:《食品风味化学》、《现代食品营养学》
本科生:《食品科学导论》、《食品免疫学》
【主要研究领域】
(1)食品乳液/凝胶体系
(2)膳食纤维/食物蛋白改性与应用
(3)粮油副产物精深加工
【主要科研项目】
(1)国家自然科学基金青年基金,多功能纤维蛋白颗粒的构建及其乳化性能的调控与作用机制研究(32101866),2022-2024,30万元,主持
(2)中国博士后科学基金第3批特别资助(站前)项目,大豆纤维基高内相乳液的稳定机制、消化性能与应用研究(2021TQ0113),2021-2023,18万元,主持
(3)广东省“海外名师”项目,新形势下食品胶体构建多重乳液体系的机遇与挑战,2021-2023,5万元,主持
(4)广州市基础研究计划基础与应用基础研究项目,米渣蛋白基乳液凝胶的构建与稳定机制研究(2023A04J1476),2023-2025,5万元,主持
(5)食品质量与安全北京实验室开放课题,豆渣颗粒乳液凝胶的构建及稳定性研究(FQS-202104),2020-2021,3万元,主持
(6)新利luck在线·(中国)有限公司官网教师科研启动项目,不同油相大豆纤维基乳液体系的构建与作用机制研究(000304128),2023-2026,12万元,在研
(7)“十四五”国家重点研发计划子课题,传统豆类食品加工中营养素结构变化及代谢机制,2021-2026,参与
(8)广东省重点领域研发计划项目,天然食用色素加工关键技术与产品开发,2022-2025,参与
(9)国家自然科学基金面上项目,耦联酶解诱导大豆蛋白两亲肽纳微组装的分子机制及胃肠道相应机制,2022-2025,参与
(10)国家自然科学基金面上项目,大豆纤维基乳液凝胶的定向构建、性能及应用研究,2021-2024,参与
【主要科研论文】
[1] Cai, Y. J., Huang, L. H., Zhou, F. B., Zhao, Q. Z.*, Zhao, M. M., & van der Meeren, P. Characteristics of insoluble soybean fiber (ISF) concentrated emulsions: Effects of pretreatment on ISF and freeze-thaw stability of emulsions. Food Chemistry, 2023, 427: 136738. (JCR一区,IF=8.5)
[2] Cai, Y. J., Huang, L. H., Zhao, Q. Z.*, Zhao, D. R.*, Zhao, M. M., & van der Meeren, P. Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions. Journal of the Science of Food and Agriculture, 2023, 103: 6920–6928. (JCR二区,IF=3.3)
[3] Cai, Y. J., Chen, B. F., Zend, D., Huang, L. H., Xiao, C. Q., Zhao, X. J., Zhao, M. M., Zhao, Q. Z., & Van der Meeren, P. Rheology and stability of concentrated emulsions fabricated by insoluble soybean fiber with few combined-proteins: Influences of homogenization intensity. Food Chemistry, 2022, 383: 132428(JCR一区,IF=8.5)
[4] Cai, Y. J., Zend, D., Huang, L. H., Zhao, M. M., Zhao, Q. Z., & Van der Meeren, P. Emulsifying and whipping properties of mixing polysaccharide dispersions: effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. Journal of the Science of Food and Agriculture, 2022, 102(14): 6707-6717 (JCR二区,IF=3.3)
[5] Cai, Y. J., Huang, L. H., Tao, X., Su, J. Q., Chen, B. F., Zhou, F. B., Zhao, M. M., Zhao, Q. Z., & Van der Meeren, P. Effect of pH on okara protein-carboxymethyl cellulose interactions in aqueous solution and at oil-water interface. Food Hydrocolloids, 2021, 113: 106529.(JCR一区,IF=11)
[6] Cai, Y. J., Huang, L. H., Chen, B. F., Su, J. Q., Zhao, X. J., Zhao, M. M., Zhao, Q. Z., & Van der Meeren, P. Effect of homogenization associated with alkaline treatment on the structural, physicochemical, and emulsifying properties of insoluble soybean fiber (ISF). Food Hydrocolloids, 2021, 113: 106516. (JCR一区,IF=11)
[7] Cai, Y. J., Huang, L. H., Chen, B. F., Zhao, X. J., Zhao, M. M., Zhao, Q. Z., & Van der Meeren, P. Effect of alkaline pH on the physicochemical properties of insoluble soybean fiber (ISF), formation and stability of ISF-emulsions. Food Hydrocolloids, 2021, 111: 106188. (JCR一区,IF=11)
[8] Cai, Y. J., Huang, L. H., Tao, X., Su, J. Q., Xiao, C. Q., Zhao, M. M., Zhao, Q. Z., & Van der Meeren, P. Enhanced acidic stability of O/W emulsions by synergistic interactions between okara protein and carboxymethyl cellulose. LWT - Food Science and Technology, 2021, 146: 111439. (JCR一区,IF=6.0)
[9] Cai, Y. J., Huang, L. H., Tao, X., Su, J. Q., Chen, B. F., Zhao, M. M., Zhao, Q. Z., & Van der Meeren, P. Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions. Journal of the Science of Food and Agriculture, 2021, 101(9): 3685-3692. (JCR二区,IF=3.3)
[10] Cai, Y. J., Huang, L. H., Tao, X., Su, J. Q., Chen, B. F., Zhao, M. M., Zhao, Q. Z., & Van der Meeren, P. Adjustment of the structural and functional properties of okara protein by acid precipitation. Food Bioscience, 2020, 37: 100677. (JCR一区,IF=4.8)
[11] Wang, J.W., Zeng, D., Yan, R., Huangfu, J.J., Hu, Q.Y., Cai, Y. J.*, Liu, T. X., Zhao, M. M., Zhao, Q. Z.*. Investigating the impact of static destabilization mechanism on fat crystallization dynamics, emulsion rheology, and whipping properties of whipping cream, Food Chemistry, 2025, 463(Part 3): 141272(JCR一区,IF=8.5)
[12] Fang, F., Tian, Z.J., Cai, Y. J.*, Huang, L.H., Van der Meeren, P., Wang, J.H.*. The structural, antioxidant and emulsifying properties of cellulose nanofiber-dihydromyricetin mixtures: Effects of composite ratio, Food Chemistry, 2024, 454: 139803(JCR一区,IF=8.5)
[13] Fang, F., Tian, Z.J., Huang, L.H., Cai, Y. J.*, Van der Meeren, P., Wang, J.H. A novel Pickering emulsion gels stabilized by cellulose nanofiber/dihydromyricetin composite particles: Microstructure, rheological behavior and oxidative stability, International Journal of Biological Macromolecules, 2024, 278(Part 4): 135281(JCR一区,IF=8.2)
[14] Huangfu, J.J., Huang, L.H., Gu, Y., Yang, S., Wu, J.J., Liu, T.X., Cai, Y. J.*, Zhao, M.M., Zhao, Q.Z*. Effect of preheating-induced denaturation of proteins and oleosomes on the structure of protein and soymilk properties, International Journal of Biological Macromolecules, 2024, 268(Part 2): 131999(JCR一区,IF=8.2)
[15] Hu, Q.Y., Huang, L.H., Wang, J.W., Huangfu, J.J., Cai, Y. J.*, Liu, T.X., Zhao, M.M., Zhao, Q.Z.*. Characterization of sodium caseinate derived from various sources: Unraveling the relationship between structure and functional properties, Food Bioscience, 2024, 61: 104570(JCR一区,IF=4.8)
[16] Zeng, D., Cai, Y. J.*, Liu, T. X., Huang, L. H., Wang, J. W., Zhao, M. M., Zhu, S. M., & Zhao, Q. Z.*. Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties, Food Hydrocolloids, 2023, 146(Part A): 109183(JCR一区,IF=11)
[17] Jing, X. L., Cai, Y. J.*, Liu, T. X., Chen, B. F., Zhao, Q. Z.*. Deng, X. L., Zhao, M. M. Formation, texture, and stability of yolk-free mayonnaise: Effect of soy peptide aggregates concentration. Food Chemistry, 2023, 403: 134337(JCR一区,IF=8.5)
[18] 吴伟,蔡勇建,吴晓娟. 不同贮藏期米糠制备的米糠蛋白酶解产物抗氧化性分析[J]. 食品科学,2017, 38(3): 227-231(EI)
[19] 吴伟,蔡勇建,吴晓娟,蒙强,叶建芬. 米糠贮藏时间对米糠蛋白结构的影响[J].现代食品科技,2017, 33(1): 173-178,205(CSCD)
[20] 吴伟,蔡勇建,吴晓娟,林亲录,梁盈. 米糠贮藏过程中清蛋白结构变化的研究[J].中国油脂,2016, 41(7): 15-19(CSCD)
【授权发明专利】
(1)赵强忠,赵谋明,蔡勇建,苏国万. 一种均质辅助碱法联合提取大豆纤维和豆渣蛋白的方法,CN107242578B,2020-09-22
(2)赵强忠,赵谋明,蔡勇建,苏国万. 一种超声辅助热碱法联合提取大豆纤维和豆渣蛋白的方法,CN107232613B,2020-09-22
(3)吴伟,林亲录,吴晓娟,吴跃,梁盈,蔡勇建,从竞远. 一种发芽糙米重组米方便米饭及其制作方法,CN105124433B,2018-08-31
(4)吴伟,林亲录,蔡勇建,吴晓娟,吴跃,付湘晋,梁盈. 一种以碎米为原料制取酱油专用淀粉糖浆的方法,CN104366191B,2016-11-02
(5)吴伟,林亲录,蔡勇建,吴晓娟,吴跃,梁盈,付湘晋. 一种高压脉冲电场辅助亚临界流体萃取米糠油的方法,CN104017643B,2015-11-25
【获奖与荣誉】
(1)优秀班主任(21级食品科学与工程1班;2021-2022年度)
(2)优秀审稿专家(《食品科学》(EI);2022年度、2023年度)
【期待一下】
(1)期待的“你”:对生活(如室外的散步、爬山;室内的乒羽、厨房等)有无限热爱、对未来有很多遐想、对科研/学习有简单兴趣和纯粹态度;
(2)期待“规模”:每年努力带好1 - 3名硕士研究生,3 - 5名本科生;
(3)“自我印象”:话有点多、心比较细、对以后有很多乐观想法和各种努力行动。