职 称：教授
学 历：博士
E-mail: gaozm2010@126.com;gaozm@hbut.edu.cn
研究方向：食品结构与营养功能
学习、工作经历：
分别于2004年和2007年获得西北农林科技大学食品专业学士和硕士学位，2014年获得华南理工大学粮食油脂及植物蛋白工程专业博士学位。同年加入湖北工业大学菲利普斯亲水胶体研究中心。2019年组建食品结构与营养功能团队。现任湖北工业大学教授，硕士生导师，食品营养方向负责人，食品结构与营养功能团队PI，兼任湖北省营养学会理事。主要从事多尺度食品结构设计、食品-人体相互作用、食品结构与营养功能、食品亲水胶体应用开发等方面的应用基础研究。2015年入选湖北工业大学南湖学者计划，2017年入选湖北省相关人才项目。主持国家自然科学基金项目2项，湖北省自然科学基金项目1项，企业委托项目多项，参与教改项目3项。发表论文60余篇，其中SCI/EI论文40余篇，高被引论文1篇，被SCI他引700多次。参编教材2部。担任湖北省科技厅科技专家库入库专家，国家自然科学基金项目函评专家及多个SCI学术期刊审稿人。
荣获奖励：
2018年获评湖北工业大学“雁临”优秀青年教师
2017年入选湖北省相关人才项目
2016年获省级科技奖励1次
2015年入选湖北工业大学南湖学者计划
社会兼职：
湖北省营养学会理事
研究课题：
1.天然多糖微凝胶的界面吸附及食品乳液稳定机制研究，国家自然科学基金,主持。
2.食品热加工过程中蛋白质微聚集体的形成及其对蛋白质消化降解的影响机制，国家自然科学基金,主持。
3.油脂凝胶化对其氧化行为的抑制机理，湖北省自然科学基金,主持。
4.食物蛋白在油/水界面的结构形成与降解，湖北工业大学高层次人才启动项目,主持。
5.食品营养及生物活性物质的健康功能作用研究，国家十三五重点研发项目，参与。
研究成果：
33.Wenxin Jiang, Jing Wang, Dan Yuan, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu. Fabrication, Characterization and Emulsifying Properties of Agarose Microgel [J]. International Journal of Biological Macromolecules, 2023,
32. Yuehan Wu, Jinhui Du, Jiahan Zhang, Yanlei Li, Zhiming Gao*，pH Effect on the Structure, Rheology, and Electrospinning of Zein [J]. Foods, 2023, 12, 1395.
31.Zohreh Baratian Ghorghi, Samira Yeganehzad, Mohammad Ali Hesarinejad, Ali Faezian, Vasilissa Kutsenkova, Zhiming Gao, Katsuyoshi Nishinari, Nataliia Nepovinnykh. Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation [J]. Food Hydrocolloids, 2023, 140: 108599.
30. Wenxin Jiang, Wei Xiang, Longquan Xu, Dan Yua, Zhiming Gao*, Bing Hu, Yanlei Li, Yuehan Wu. Fabrication, characterization, and emulsifying properties of CTAB complexed alginate microgel [J]. Food hydrocolloids, 2023, 140: 108607.
29. Yanlei Li, Chao Zhang, Bing Hu, Zhiming Gao,* Yuehan Wu, Qianchun Deng, Katsuyoshi Nishinari, Yapeng Fang. Formation and Application of Edible Oleogels Prepared by Dispersing Soy Fiber Particles in Oil Phase [J]. Food research international, 2023, 112369.
28. Zhiming Gao, Chen Gao, Wenxin Jiang, Longquan Xu, Bing Hu, Xiaolin Yao, Yanlei Li, Yuehan Wu. In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions [J]. Food hydrocolloids, 2023 (135): 108233.
27. Zhiming Gao, Chao Zhang, Yanlei Li, Yuehan Wu, Qianchun Deng, Xuewen Ni. Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition[J]. Food hydrocolloids, 2023, 134: 108040
26. Yue Jianxiong, Yao Xiaolin, Gou Qingxia, Li Dan, Liu Ning, Yang Dan, Gao Zhiming, Midgley Adam, Katsuyoshi Nishinari, Zhao Mouming. Recent advances of interfacial and rheological property based techno-functionality of food protein amyloid fibrils [J]. Food Hydrocolloids, 2022, 132: 107827
25. Yanlei Li, Zhiming Gao, Jian Guo, Jinmei Wang, Xiaoquan Yang. Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid [J]. Food Chemistry, 2022, 388: 132970
24. Zhiming Gao, Chao Zhang, Yuehan Wu, Fangfang Chen, Bing Hu, Ran Wang, Jixin Yang, Katsuyoshi Nishinari. Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [J]. Food structure, 2022, 31: 100242.
23. Xun Zhang, Bing Hu, Yiguo Zhao, Yisu Yang, Zhiming Gao, Katsuyoshi Nishinari, Jixin Yang, Yin Zhang, and Yapeng Fang*. Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes [J]. Langmuir 2021, 37, 35, 10424-10432.
22. Yuehan Wu, Meng Hu, Fangfang Chen, Chao Zhang, Zhiming Gao,* Longquan Xu, Shaohua Cui. Oil-in-Water Emulsions Stabilized by Sodium Alginate Microgels [J]. International journal of food engineering, 2021, 17(8): 633-641.
21. Yuehan Wu, Fangfang Chen, Chao Zhang, Wei Lu, Zhiming Gao,* Longquan Xu, Ran Wang, Katsuyoshi Nishinari. Improve the Physical and Oxidative Stability of O/W Emulsions by Moderate Solidification of the Oil Phase by Stearic Acid [J]. LWT-food science and technology, 2021, 151: 112120.
20. Meng Hu, Yuehan Wu, Jing Wang, Wei Lu, Zhiming Gao,* Longquan Xu, Shaohua Cui, Yapeng Fang, Katsuyoshi Nishinari. Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density [J]. Food biophysics, 2021.
19. Ruixiang Ma, Zhantuo Lin, Yuehan Wu, Zhiming Gao,* Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari. Modulating the in vitro Gastric Digestion of Heat-induced Beta-Lactoglobulin Aggregates: Incorporation with Polysaccharide[J]. Food chemistry, 2021, 3: 129506.
18. Zhiming Gao, Gaitin Chen, Wei Lu, Yuehan Wu, Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari, and Glyn O. Phillips. Interfacial and Emulsion Stabilizing Properties of Zein Nanoparticles: Differences Between the Zein Fractions (α-, β-, and γ-zein)[J]. Food & Function, 2021,12, 1361-1370.
17. Zhiming Gao, Binxian Wu, Bing Hu, Shaohua Cui, Longquan Xu, Ke Zhang, Katsuyoshi Nishinari, Glyn O. Phillips, and Yapeng Fang. Novel Strategy for Enhancing the Color Intensity of β-Carotene: Enriching onto the Oil-Water Interface[J]. Journal of Colloid and Interface Science, 2020, 573: 215-222.
16. Han, LY; Hu, B; Ma, RX; Gao, ZM; Nishinari, K; Phillips, GO; Yang, JX; Fang, YP. Effect of arabinogalactan protein complex content on emulsification performance of gum Arabic[J]. Carbohydrate polymers, 2019,224: 1-7
15. Gao, Zhiming, Huang, Ying, Hu, Bing, Zhang, Ke, Xu, Xiaofei, Fang, Yapeng. Interfacial and Emulsifying Properties of the Electrostatic Complex of β-Lactoglobulin Fibril and Gum Arabic (Acacia Seyal)[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019(562):1-7.
14.Yao, XL; Chen, Y; Shu, M; Zhang, K; Gao, ZM; Kuang, Y; Fang, YP; Nishinari, K; Phillips, GO; Jiang, FT. Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro [J]. Food & Function, 2018, 9: 1017-1027.
13. Nishinari, K; Fang, YP; Yang, N; Yao, XL; Zhao, M; Zhang, K; Gao, ZM. Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre [J]. Food hydrocolloids, 2018, 78: 36-46.
12. Hu, B; Han, LY; Gao, ZM; Zhang, K; Al-Assaf, S; Nishinari, K; Phillips, GO; Yang, JX; Fang, YP. Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures[J]. International Journal of Biological Macromolecules, 2018: 683-690
11. Chen XQ, Zhang ZF, Gao ZM, Huang Y, Wu ZQ, Gao Z, Zhao J, Huang Y, et al. Physicochemical properties and cell-based bioactivity of Pu'erh tea polysaccharide conjugates [J]. Int J Biol Macromol. 2017(104):1294-1301.
10. Zhiming Gao, Junjun Zhao, Ying Huang, Xiaolin Yao, Ke Zhang, Yapeng Fang, Katsuyoshi Nishinari, Glyn O. Phillips, Fatang Jiang, Hao Yang. Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration[J]. LWT - Food Science and Technology, 2017, 76:1-8.
9. Gao Z, Ying H, Zhao J, et al. Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)[J]. Food Hydrocolloids, 2017(71):245-251.
8. Yao X, Xiang S, Nie K, et al. Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions[J]. RSC Advances, 2016, 6.
7. Gao Z, Fang Y, Cao Y, et al. Hydrocolloid-food component interactions[J]. Food Hydrocolloids, 2016, 68.
6. Xiaoli Wu, Katsuyoshi Nishinari a, Zhiming Gao, Meng Zhao, Ke Zhang ,Yapeng Fang, Glyn O. Phillips, Fatang Jiang. Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase[J]. Food Hydrocolloids, 2016, 52:942-951.
5. Yao X , Zhang W , Nie K , et al. Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions[J]. Food Biophysics, 2016, 11(3):292-301.
4. Gao Z M , Zhu L P , Yang X Q , et al. Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid[J]. Food & Function, 2014, 5(6):1286.
3. Gao Z M , Yang X Q , Wu N N , et al. Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate[J]. Journal of Agricultural and Food Chemistry, 2014, 62(12):2672-8.
2. Na-Na Wu , Er-Li Zheng,Bin Tan ,Zi Teng,Xiao-Quan Yang, Zhi-Ming Gao. Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process [J]. Journal of the American Oil Chemists Society, 2014, 91(7):1235-1245.
1. Zhi-Ming Gao, Jin-Mei Wang, Na-Na Wu, Zhi-li Wan, Jian Guo, Xiao-Quan Yang, and Shou-wei Yin. Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles [J]. J. Agric. Food Chem. 2013, 61, 7838−7847
