碩士生導師

    • 姓名：陶晗
    • 職務：
    • 職稱：教授、博導
    • 所屬系：食品質量安全系
    • 郵箱：hantao2017@hfut.edu.cn
    • 辦公地點：食品樓1106
  • 個人簡介
  • 研究領域
  • 科研項目
  • 學術成果
  • 榮譽獎項

教學方面：貫徹以學生為中心，以能力為導向，以創(chuàng)新為引領的教育教學思想和理念，構建基于產教研深度融合的“認知型-綜合型-能力導向型”三級漸進式實踐教學新體系。作為《食品工程原理》系列課程的負責人，持續(xù)進行教育教學改革與實踐，主持省級教學改革項目1項，校級課程規(guī)劃設計研究項目1項，發(fā)表教改論文1篇，參編國家工業(yè)和信息化部“十四五”規(guī)劃教材1部。獲第五屆全國高校混合式教學設計創(chuàng)新大賽優(yōu)勝獎，合肥工業(yè)大學青年教師基本功講課比賽二等獎1項，教師教學創(chuàng)新大賽三等獎1項，校級優(yōu)秀畢業(yè)生指導老師，優(yōu)秀班主任和優(yōu)秀共產黨員稱號。指導本科生獲國家級學科競賽一等獎1項，省級學科競賽二等獎3項，三等獎2項。

科研方面：在國家自然科學基金面上、青年項目、國家重點研發(fā)計劃子課題和博士后科學基金等10個國家級和省部級項目資助下，近五年以第一或通訊作者身份發(fā)表SCI論文36篇，ESI高被引論文5篇，申請或授權發(fā)明專利10件，其中，國際（美國）發(fā)明專利1件。研究成果獲中國商業(yè)聯(lián)合會科技進步一等獎2項（R1 & R3），入選中國科協(xié)青年托舉人才、安徽省三區(qū)人才和海外留學人才。兼任中國食品科學技術學會全谷物分會委員、中國農學會農產品貯藏加工分會委員、《Journal of Future Food》、《Foods》、《Food & Medicine Homology》和《Grain & Oil Science and Technology》青年編委。

職務： 職稱： 教授、博導
所屬系： 食品質量安全系 郵箱： hantao2017@hfut.edu.cn
辦公地點： 食品樓1106 學術成果 <br>一、代表性論著（合計5 項以內）
<br>(1) Ding, C.#, Cai, W.-H.#, Sun, J.-Y., Tao, H.*, Wang, H.-L.*, Unveiling the binding mechanism between starch granule-surface proteins and glutenins during dough mixing process. Food Hydrocolloids, 2024, 150, 109760.
<br>(2) He, T., Feng, R., Tao, H.*, Zhang, B.*. A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality. Food Chemistry, 2024, 435, 137642.
<br>(3) Tao, H., Fang, X.-H., Chen, P., Yang, B.-Q., Feng, R., Zhang, B.*, (2024). Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes. Food Chemistry, 2024, 139043.
<br>(4) Tao, H., Huang, L.-J., Li, S.-q., Lu, F., Cai, W.-H.*, Wang, H.-L.*. Insight into the promoted recrystallization and water distribution of bread by removing starch granule – surface and - associated proteins during storage. Food Chemistry, 2024, 138829.
<br>(5) Han Tao, Fan Lu, Xue-Feng Zhu, Gao-Xin Xu, He-Qiang Xie, Xue-Ming Xu, Hui-Li Wang*. Removing surface proteins promote the retrogradation of wheat starch [J]. Food Hydrocolloids, 2021, 113, 106437. （ESI 高被引論文）
<br>二、已發(fā)表的其余論著（按時間倒序排序）
<br>[1] Ting.H., Bao Z., Ke C., Tao, H.*, Xue X., Wang, H.-L.*. Application of magnetic field for improving the frozen deterioration of wheat dough. LWT, 2023, 186, 115227.
<br>[2] Han Tao#*, Fan Lu#, Xue-Feng Zhu, Hui-Li Wang*，Xue-Ming Xu. Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development [J]. Journal of Cereal science, 2023, 109, 103606.
<br>[3] Xue-Feng Zhu, Han Tao*, Hui-Li Wang*，Xue-Ming Xu. Impact of water soluble arabinoxylan on starch-gluten interactions in dough [J]. LWT-Food Science and Technology, 2023, 173, 114289.
<br>[4] Fan Lu, Xue-Feng Zhu, Han Tao*, Hui-Li Wang*，Zhi Yang. Controlling starch surface characteristics - Impact on dough formation in a reconstituted dough system [J]. LWT-Food Science and Technology, 2022, 163, 113591.
<br>[5] Jie Zhang, Xue-Feng Zhu, Fan Lu, Zhi Yang, Han Tao*, Yi Xu*, Hui-Li Wang*. Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality [J]. Food Structure, 2022, 32, 100263.
<br>[6] Han Tao*, Xue-Feng Zhu, Bing-Xu Nan, Rong-Zhen Jiang, Hui-Li Wang*. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough [J]. Food Chemistry, 2021, 348, 129017
<br>[7] Han Tao, Ji-Sheng Huang, Qiu-Tao Xie, Yong-Ming Zou, Hui-Li Wang*, Xue-Ying Wu, Xue-Ming Xu*. Effect of multiple freezing-thawing cycles on structural and functional properties of starch granules isolated from soft and hard wheat [J]. Food Chemistry, 2018, 265: 18-22（ESI 高被引論文）
<br>[8] Han Tao#, Qiaoming Liao#, Yi Xu, Hui-Li Wang*. Efficacy of Slightly Acidic Electrolyzed Water for Inactivation of Cronobacter sakazakii and Biofilm Cells [J]. Journal of food protection, 2022, 85(3):511-517
<br>[9] Qiaoming Liao#, Han Tao#, Yali Li, Yi Xu and Hui-Li Wang*, Evaluation of Structural Changes and Molecular Mechanism Induced by High Hydrostatic Pressure in Enterobacter sakazakii [J]. Frontiers in Nutrition, 2021, 8, 739863.
<br>[10] Han Tao#, Mingyang Li#, Hao-Dong Deng, Ke-Xin Ren, Gang-Qiang Zhuang, Xue-Ming Xu, Hui-Li Wang*. The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles [J]. International Journal of Biological Macromolecules, 2019, 137: 697-702.
<br>[11] Xiang Yan, Zheng-Zong Wu, Ming-Yang Li, Fei Yin, Ke-Xin Ren, Han Tao*. The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch [J]. International Journal of Biological Macromolecules, 2019, 134: 1108-1112.
<br>[12] Han Tao, Yingda Xiao, Fengfeng Wu, Xueming Xu*. Optimization of additives and their combination to improve the quality of refrigerated dough [J]. LWT - Food Science and Technology, 2018, 89: 482-488.
<br>[13] Han Tao#, Dan-Lei Ye#, Yu-Lan Wu, Miao-Miao Han, Jin-Song Xue, Zhi-Hua Liu, Xiang Tao Chen*, Hui-Li Wang*. The protective effect of polysaccharide extracted from Portulaca oleracea L. against Pb-induced learning and memory impairments in rats [J]. International Journal of Biological Macromolecules, 2018, 119, 617-623.
<br>[14] Bao Zhang, Xiaomin Li, Qiutao Xie, Han Tao*, Wu Wang, Han-Qing Chen*. Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch [J]. International Journal of Biological Macromolecules, 2017, 103, 656-662.
<br>[15] Han Tao, Pei Wang, Barkat Ali, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough [J]. Food Chemistry, 2016, 190: 588-593. （ESI 高被引論文）
<br>[16] Han Tao, Pei Wang, Bao Zhang, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption [J]. Carbohydrate Polymers, 2016, 143: 149-154. （ESI 高被引論文）
<br>[17] Han Tao, Pei Wang, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. Particle Size Distribution of Wheat Starch Granules in Relation to Baking properties of Frozen Dough [J]. Carbohydrate Polymers, 2016, 137: 147-153. （ESI 高被引論文）
<br>[18] Han Tao, Bao Zhang, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system [J]. Journal of Cereal Science, 2016, 69: 132-137.
<br>[19] Han Tao, Pei Wang, Fengfeng Wu*, Zhengyu Jin, Xueming Xu*. Effect of freezing rate on rheological, thermal and structural properties of frozen wheat starch [J]. RSC Advances, 2016, 6(100): 97907-97911.
<br>[20] Han Tao, Pei Wang, Barkat Ali, Fengfeng Wu, Zhengyu Jin, Xueming Xu*. Structural and functional properties of wheat starch affected by multiple freezing/thawing cycles [J]. Starch‐St?rke, 2015, 67(7-8): 683-691.
<br>[21] Pei Wang, Han Tao, Zhengyu Jin, Xueming Xu*. The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness [J]. Journal of Cereal Science, 2015, 63: 116-121.
<br>[22] Pei Wang, Han Tao, Fengfeng Wu, Na Yang, Feng Chen, Zhengyu Jin, Xueming Xu*. The final established physicochemical properties of steamed bread made from frozen dough: Study of the combined effects of gluten polymerization, water content and starch crystallinity on bread firmness [J]. Food Chemistry, 2014, 164: 44-49.
研究領域 <br>1. 面米及食品加工貯藏過程中組分變化與調控；

<br>2. 淀粉的結構、功能和消化性及功能性淀粉的開發(fā)和應用；

<br>3. 功能性食品開發(fā)與應用；

<br>4. 益生菌－益生元調控慢性病機制研究。		 科研項目 <br>（1）國家科學技術部，子課題，菜肴工業(yè)化柔性生產工藝重構，JZ2023ZDYF0720，2023-11至2027-11，主持；
<br>（2）國家自然科學基金委員會，面上項目，32272356，小麥淀粉表面蛋白調控冷凍面團“淀粉-面筋基質”界面損傷的機理研究，2023-01至2026-12，主持；
<br>（3）中國科協(xié)青年人才托舉工程, 速凍面制品加工品質提升關鍵技術創(chuàng)新與應用,2024-01至2026-12，主持；
<br>（4）八師石河子市科技局，高新技術領域重點研發(fā)計劃項目，面向中老年群體的健腦益智乳制品精準調控技術和生產線示范，2023-01至2024-12，主持；
<br>（5）新疆兵團科技局，高新技術領域重大科技專項，2022AB004，基于酶分級+美拉德反應的功能性發(fā)酵乳制品開發(fā)及質量安全共性技術與應用示范，2022-01至2024-12，主持；
<br>（6）國家自然科學基金委員會，青年項目，31901727，面粉中淀粉結合蛋白在凍藏過程的 性質變化及其對冷凍面團品質的影響，2020-01至2022-12，28.8萬元，主持；
<br>（7）中國博士后科學基金會，面上項目，2019M652171，凍藏小麥淀粉性質變化與冷凍面團品質劣變的關系研究，2019-01至2020-12，8萬元，主持；
<br>(8) 校級學術新人提升計劃B項目，小麥面筋蛋白在凍藏過程中品質劣變機理研究，JZ2020HGTB0043，2020-01至2021-12，主持。
榮譽獎項 <br>1.陶晗、張瑤、郭璐楠、桑尚源、徐學明、汪惠麗、程志超、盧躍軍、張順昌、蔡克周. 發(fā)酵面制品加工品質提升關鍵技術創(chuàng)新與應用，中國商業(yè)聯(lián)合會科學技術獎—全國商業(yè)科技進步一等獎，2022 年。
<br>2. 章寶、周輝、陶晗、李述剛、李超、蔡克周、董世建. 淀粉基系列載體的創(chuàng)制及其在食品中的應用, 中國商業(yè)聯(lián)合會科學技術獎—全國商業(yè)科技進步一等獎, 2021 年。
<br>3. 汪惠麗，陶晗，徐毅，朱雪峰，廖巧明，夏顏舟. 一種調節(jié)阪崎克羅諾桿菌耐壓強脅迫的蛋白、其編碼基因及應用- ZL 202110788034.1 (授權日：2021.7.9）
<br>4. Jin Zhengyu, Tian Yaoqi, Zhang Bao, Tao Han, Wei Benxi, Hu Xiuting, Wu Chunsen, Xu Xueming, Yang Na. Triple-Responsive Starch-Based Microgel and Preparation Method
Thereof [P], United States, Patent No.: US 9956536B2, 2018.5.1.
<br>5. 金征宇，王金鵬，陶晗.一種環(huán)糊精膽固醇酰胺的制備方法.ZL201310229976.1（授權日：
2015.11.18）
<br>6. 徐學明，呂萍，楊哪，吳鳳鳳，吳雪瑩，段翔，陶晗，金征宇.一種用發(fā)芽小麥制備面包天然風味添加劑的方法.ZL201410355200.9（授權日：2016.06.01）

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