职 称：教授（二级）

学 历：博士研究生

E-mail:jiangft@mail.hbut.edu.cn

研究方向：食品软物质结构与功能

工作经历：

姜发堂，博士，二级教授，博士生导师，University of Nottingham (英国)荣誉教授，食品软物质结构与功能团队负责人（PI），湖北省重点学科食品科学与工程学科带头人，曾任湖北工业大学生物工程学院院长、湖北省食品工业协会副会长、湖北省魔芋产业协会副秘书长。2005年评为享受湖北省政府专项津贴人员，2006年评为湖北省突出贡献专家。姜发堂教授主要从事食品软物质及高分子材料领域的教学与研究工作。发表学术论文215篇，其中SCI收录79篇（含Top学术期刊论文56篇）。编著教材2部，主办1次国际会议（亲水胶体发展趋势国际研讨会）并多次参加国际会议并作报告。2017年在意大利获得世界可持续能源技术协会（World Society of Sustainable Energy Technologies）颁发的生物材料技术创新大奖；获得省市级以上科技奖励8项。主持科研项目30余项（其中国家自然科学基金面上项目4项，欧盟玛丽居里基金1项）。

荣获奖励：

2019年，“软物质组装材料包载香精香料的关键技术与应用”获得湖北省科学进步奖二等奖

2018年，“动态水分含量和水分活度分析仪”获“第二届湖北省高等学校自制实验教学仪器设备成果”一等奖

2017年，“植物多糖气凝胶净化材料研究”获得世界可持续能源技术协会（World Society of Sustainable Energy Technologies）颁发的技术创新奖

2017年，“国家二类新兽药-盐酸沃尼妙林合成及其预混剂产业化关键技术”获得黄冈市科学技术进步奖三等奖

2015年，“魔芋多糖综合利用技术”获得中国食品产业产学研创新发展突出贡献高校奖

2012年，主持的“KSAP吸液性功能材料系列产品”评为第二届中国食品产业产学研创新发展高峰论坛优秀科研成果

2012年，主持的“保润材料及可降解过滤吸附材料工业化应用研究”获“十一五”期间湖北高校十大科技成果转化项目提名奖

2012年，被评为湖北省突贡专家

2011年，“卷烟保润机理及应用技术研究”获国家烟草总局科技进步一等奖

2011年，参与的“功能酵母及其衍生产品产业化关键技术与应用”获湖北省科技进步奖一等奖

2010年，被聘为武汉市创新岗位生物材料特聘专家

2009年，主持的“高吸液性魔芋系列功能材料”获湖北省科学技术奖技术发明奖二等奖

2006年，主持的“魔芋吸液性功能系列材料”获武汉市科技进步三等奖

2006年，被湖北省人民政府评为2005年度享受省政府专项津贴人员；

2006年，被评为湖北省突出贡献专家；1996年，被评为湖北省高等学校跨世纪学术骨干

2003年，主持的“生物材料（魔芋）卫生用品研制”获湖北省科技进步二等奖

2003年，被评为湖北省重点学科（食品科学）学科带头人

2003年，聘为武汉市第三届科技专家咨询委员会委员

2002年，主持的“生物材料（魔芋）卫生用品研究”被认定为湖北省重大科学技术成果

研究课题：

代表性研究课题如下：

[1]国家自然科学基金面上项目，食品软物质组分相容性及组装体结构稳定性表征评价方法与装置研究（31972156），2020.01-2023.12。

[2]国家自然科学基金面上项目，基于复杂组成及结构食品体系的水分含量及水分转移规律动态分析测试方法研究（31671827），2017.01-2020.12。

[3]国家自然科学基金面上项目，葡甘聚糖-乙基纤维素复合物及缓释特性研究（31271832），2013.01-2016.12。

[4]国家自然科学基金面上项目，改性魔芋葡甘聚糖与大豆分离蛋白复合物的流变特性研究（31071520），2011.01-2014.12。

[5]欧盟玛丽居里项目（the European Commission for the H2020 Marie Skłodowska-Curie Actions Individual Fellowships-2017 Project, Grant ID: 794680)）

[6]湖北省技术创新专项（重大项目），植物多糖空气净化气凝胶的制备及吸附性能研究（2016 ACA164），2017.09-2019.08。

[7]2014年湖北省经信委省工业转型升级资金，湖北省食品生物技术与食品安全协同创新服务平台（鄂经信规划[2014]244号），2014.12-2016.12。

[8]2012年工业和信息化部第二批技术成果转化，二类新兽药盐酸沃尼妙林预混剂的产业化（2012-258），2013/01-2015/12。

[9]2014年湖北省科技支撑计划，动态水分及水分活度分析仪（2014BEC089），2014.12-2017.12。

[10]中小企业共性中心-安全型干燥剂制造体系研究，中小企业共性中心-安全型干燥剂制造体系研究（（2009）102），2011.11-2015.12。

[11]武汉市科技局，植物多糖气凝胶的制备及吸附性能研究，2015.1-2016.12。

[12]武汉市科技局，耐水性葡甘聚糖包装膜材料制备及应用（201271130450），2013.01-2015.12。

[13]武汉市科技局，魔芋基缓控释肥料包膜材料研究与产业化开发（200920222081），2009.01-2011.12。

[14]2016年湖北工业大学绿色工业科技引领计划（产品研发类），动态水分及水分活度分析仪2017.1-2018.12。

[15]武汉市科技局，植物多糖气凝胶的制备及吸附性能研究，2015.1-2016.12。

[16]湖北省科技厅重大专项，动态水分及水分活度分析仪。

[17]武汉市科技局2012学科带头人，耐水性葡甘聚糖包装膜材料制备及应用（201271130450），2013.01-2015.12。

[18]武汉市科技局，魔芋基缓控释肥料包膜材料研究与产业化开发（200920222081），2009.01-2011.12。

研究成果：

（1）学术论文

发表学术论文215篇，其中SCI收录79篇（含Top学术期刊论文56篇）：

[1] Tu, W., Shi, W., Li, H., Wang, Y., Qiao, D.,Jiang, F., & Zhang, B. (2022). Xanthan gum inclusion optimizes the sol-gel and mechanical properties of agar/konjac glucomannan system for designing core-shell structural capsules. Food Hydrocolloids, 122, 107101.

[2] Qiao, D., Lu, J., Shi, W., Li, H., Zhang, L.,Jiang, F., & Zhang, B. (2022). Deacetylation enhances the properties of konjac glucomannan/agar composites. Carbohydrate Polymers, 276, 118776.

[3] Xiao, M., Luo, L., Tang, B., Qin, J., Wu, K., &Jiang, F. (2022). Physical, structural, and water barrier properties of emulsified blend film based on konjac glucomannan/agar/gum Arabic incorporating virgin coconut oil. LWT, 154, 112683.

[4] Wu, K., Wu, H., Wang, R., Yan, X., Sun, W., Liu, Y., Kuang, Y.,Jiang, F., & Chen, S. (2022). The use of cellulose fiber from office waste paper to improve the thermal insulation-related property of konjac glucomannan/starch aerogel. Industrial Crops and Products, 177, 114424.

[5] Wang, Y., Rasheed, R.,Jiang, F., Rizwan, A., Javed, H., Su, Y., & Riffat, S. (2021). Life cycle assessment of a novel biomass-based aerogel material for building insulation. Journal of Building Engineering, 44, 102988.

[6] Wu, K., Li, X., Yan, X., Wan, Y., Miao, L., Xiao, M.,Jiang, F., & Chen, S. (2021). Impact of curdlan addition on the properties of konjac glucomannan/ethyl cellulose composite films. Starch - Stärke,in press.

[7] Qiao, D., Shi, W., Luo, M.,Jiang, F., & Zhang, B. (2021). Polyvinyl alcohol inclusion can optimize the sol-gel, mechanical and hydrophobic features of agar/konjac glucomannan system. Carbohydrate Polymers, in press.

[8] Qiao, D., Li, H., Shi, W., Lu, J., Zhang, L., Zhang, B., &Jiang, F. (2021). Increasing agar content improves the sol-gel and mechanical features of starch/agar binary system. Carbohydrate Polymers, in press.

[9] Wu, K., Wan, Y., Li, X., Qian, H., Xiao, M., Ni, X.,Jiang, F., & Chen, S. (2021). Impact of heating and drying temperatures on the properties of konjac glucomannan/curdlan blend films. International Journal of Biological Macromolecules, 167, 1544-1551.

[10] Wu, K., Fang, Y., Wu, H., Wan, Y., Qian, H.,Jiang, F., & Chen, S. (2021). Improving konjac glucomannan-based aerogels filtration properties by combining aerogel pieces in series with different pore size distributions. International Journal of Biological Macromolecules, 166, 1499-1507.

[11] Kuang, Y., Chen, L., Zhai, J., Zhao, S., Xiao, Q., Wu, K., Qiao, D., &Jiang, F. (2021). Microstructure, Thermal Conductivity, and Flame Retardancy of Konjac Glucomannan Based Aerogels. Polymers, 13(2), 258.

[12] Yao, X., Xu, K., Shu, M., Liu, N., Li, N., Chen, X., Nishinari, K., Phillips, G. O., &Jiang, F. (2021). Fabrication of iron loaded whey protein isolate/gum Arabic nanoparticles and its adsorption activity on oil-water interface. Food Hydrocolloids, 115, 106610.

[13] Qian, H., Fang, Y., Wu, K., Wang, H., Li, B., &Jiang, F. (2021). Air filtration improvement of konjac glucomannan-based aerogel air filters through physical structure design. International Journal of Low-Carbon Technologies, in press.

[14] Zhang, Q., Wu, K., Qian, H., Ramachandran, B., &Jiang, F. (2021). The advances of characterization and evaluation methods for the compatibility and assembly structure stability of food soft matter. Trends in Food Science & Technology, 112, 753-763.

[15] Chen, K., Tian, Z., He, H., Long, C.-a., &Jiang, F. (2020a). Bacillus species as potential biocontrol agents against citrus diseases. Biological Control, 151, 104419.

[16] Li, C., Xiang, F., Wu, K.,Jiang, F., & Ni, X. (2020). Changes in microstructure and rheological properties of konjac glucomannan/zein blend film-forming solution during drying. Carbohydrate Polymers, 250, 116840.

[17] Fang, Y., Wang, W., Qian, H., Wu, K., Xiao, M., Ni, X.,Jiang, F., & Chen, S. (2020). Regular film property changes of konjac glucomannan/mung bean starch blend films. Starch - Stärke, 72(5-6), 1900149.

[18] Chen, K., Tian, Z., Chen, P., He, H.,Jiang, F., & Long, C.-a. (2020b). Genome-wide identification, characterization and expression analysis of lineage-specific genes within Hanseniaspora yeasts. FEMS Microbiology Letters, 367(11).

[19] Wang, Y., Xiang, F., Wang, W., Wang, W., Su, Y.,Jiang, F., Chen, S., & Riffat, S. (2020). Sound absorption characteristics of KGM-based aerogel. International Journal of Low-Carbon Technologies, 15(3), 450-457.

[20] Qiao, D., Wang, Z., Cai, C., Yin, S., Qian, H., Zhang, B.,Jiang, F., & Fei, X. (2020). Tailoring multi-level structural and practical features of gelatin films by varying konjac glucomannan content and drying temperature. Polymers, 12(2), 385.

[21] Yao, X., Yao, X., Xu, K., Wu, K., Chen, X., Liu, N., Nishinari, K., Phillips, G. O., &Jiang, F. (2020a). Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide. International Journal of Biological Macromolecules, 144, 690-697.

[22] Yao, X., Yao, X., Xu, K., Wu, K.,Jiang, F., Nishinari, K., & Phillips, G. O. (2020b). Iron encapsulated microstructured gel beads using emulsification-gelation technique for alginate-caseinate matrix. Food & Function, 11, 3811-3822.

[23] Wang, Y., Su, Y., Wang, W., Fang, Y., Riffat, S. B., &Jiang, F. (2019a). The advances of polysaccharide-based aerogels: Preparation and potential application. Carbohydrate Polymers, 226, 115242.

[24] Chen, K., Tian, Z.,Jiang, F., Cheng, Y., & Long, C.-a. (2019a). The shared and specific genes and a comparative genomics analysis within three hanseniaspora strains. International Journal of Genomics, 2019, 6.

[25] Li, C., Wu, K., Su, Y., Riffat, S. B., Ni, X., &Jiang, F. (2019a). Effect of drying temperature on structural and thermomechanical properties of konjac glucomannan-zein blend films. International Journal of Biological Macromolecules, 138, 135-143.

[26] Qiao, D., Wang, Z., Li, H., Zhang, B., Pu, H.,Jiang, F., & Zhao, S. (2019a). Supramolecular and molecular structures of potato starches and their digestion features. International Journal of Biological Macromolecules.

[27] Chen, K., Tian, Z.,Jiang, F., & Long, C.-a. (2019b). Development of penicillium italicum-specific primers for rapid detection among fungal isolates in citrus. Journal of Microbiology and Biotechnology, 29(6), 984-988.

[28] Qiao, D., Tu, W., Liao, A., Li, N., Zhang, B.,Jiang, F., Zhong, L., Zhao, S., Zhang, L., & Lin, Q. (2019b). Multi-scale structure and pasting/digestion features of yam bean tuber starches. Carbohydrate Polymers, 213, 199-207.

[29] Dai, S.,Jiang, F., Shah, N. P., & Corke, H. (2019). Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Hydrocolloids, 92, 125-134.

[30] Li, J., Dong, L., Xiao, M., Qiao, D., Wu, K.,Jiang, F., Riffa, S. B., & Su, Y. (2019b). A novel and accurate method for moisture adsorption isotherm determination of sultana raisins. Food Analytical Methods, 12(11), 2491-2499.

[31] Qiao, D., Tu, W., Wang, Z., Yu, L., Zhang, B., Bao, X.,Jiang, F., & Lin, Q. (2019c). Influence of crosslinker amount on the microstructure and properties of starch-based superabsorbent polymers by one-step preparation at high starch concentration. International Journal of Biological Macromolecules, 129, 679-685.

[32] Qiao, D., Tu, W., Zhang, B., Wang, R., Li, N., Nishinari, K., Riffat, S., &Jiang, F. (2019d). Understanding the multi-scale structure and digestion rate of water chestnut starch. Food Hydrocolloids, 91, 311-318.

[33] Qiao, D., Tu, W., Zhong, L., Wang, Z., Zhang, B.,Jiang F. (2019e). Microstructure and mechanical/hydrophilic features of agar-based films incorporated with konjac glucomannan. Polymers, 11(12), 1952.

[34] Wang, W., Fang, Y., Ni, X., Wu, K., Wang, Y.,Jiang, F., & Riffat, S. B. (2019b). Fabrication and characterization of a novel konjac glucomannan-based air filtration aerogels strengthened by wheat straw and okara. Carbohydrate Polymers, 224, 115129.

[35] Wang, Y., Chen, X., Kuang, Y., Xiao, M., Su, Y., &Jiang, F. (2019c). Microstructure and filtration performance of konjac glucomannan-based aerogels strengthened by wheat straw. International Journal of Low-Carbon Technologies, 14(3), 335-343.

[36] Zhang, B., Gilbert, E. P., Qiao, D., Xie, F., Wang, D. K., Zhao, S., &Jiang, F. (2019). A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering. Food Hydrocolloids, 95, 133-142.

[37] Yao, X., Nie, K., Chen, Y.,Jiang, F., Kuang, Y., Yan, H., Fang, Y., Yang, H., Nishinari, K., & Phillips, G. O. (2018a). The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion. Food Hydrocolloids, 74, 78-86.

[38] Wu, K., Zhu, Q., Qian, H., Xiao, M., Corke, H., Nishinari, K., &Jiang, F. (2018). Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films. Food Hydrocolloids, 79, 301-309.

[39] Yao, X., Chen, Y., Shu, M., Zhang, K., Gao, Z., Kuang, Y., Fang, Y., Nishinari, K., Phillips, G. O., &Jiang, F. (2018b). Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro. Food & Function, 9(2), 1017-1027.

[40] Ni, X., Wang, K., Wu, K., Corke, H., Nishinari, K., &Jiang, F. (2018). Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems. Carbohydrate Polymers, 188, 260-267.

[41] Qiao, D., Li, S., Yu, L., Zhang, B., Simon, G., &Jiang, F. (2018). Effect of alkanol surface grafting on the hydrophobicity of starch-based films. International Journal of Biological Macromolecules, 112, 761-766.

[42] Shu, M., Yao, X., Wu, K., Zhang, K., Nishinari, K., Phillips, G. O., Yao, X., &Jiang, F. (2018). Preparation and stability of nano-scaled gel beads of λ-carrageenan bound with ferric ions. International Journal of Biological Macromolecules.

[43] Wang, Y., Wu, K., Xiao, M., Riffat, S. B., Su, Y., &Jiang, F. (2018). Thermal conductivity, structure and mechanical properties of konjac glucomannan/starch based aerogel strengthened by wheat straw. Carbohydrate Polymers, 197, 284-291.

[44] Wu, K., Gunaratne, A., Gan, R., Bao, J., Corke, H., &Jiang, F. (2018). Relationships between cooking properties and physicochemical properties in brown and white rice. Starch - Stärke, 70(5-6), 1700167.

[45] Dai, S.,Jiang, F., Corke, H., & Shah, N. P. (2018). Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer. Food Research International, 107, 691-699.

[46] Chen, Y., Shu, M., Yao, X., Wu, K., Zhang, K., He, Y., Nishinari, K., Phillips, G. O., Yao, X., &Jiang, F. (2018). Effect of zein-based microencapsules on the release and oxidation of loaded limonene. Food Hydrocolloids, 84, 330-336.

[47] Qiao, D., Yu, L., Bao, X., Zhang, B., &Jiang, F. (2017). Understanding the microstructure and absorption rate of starch-based superabsorbent polymers prepared under high starch concentration. Carbohydrate Polymers, 175, 141-148.

[48] Luan, J., Wu, K., Li, C., Liu, J., Ni, X., Xiao, M., Xu, Y., Kuang, Y., &Jiang, F. (2017). pH-Sensitive drug delivery system based on hydrophobic modified konjac glucomannan. Carbohydrate Polymers, 171, 9-17.

[49] Qiao, D., Zhang, B., Huang, J., Xie, F., Wang, D. K.,Jiang, F., Zhao, S., & Zhu, J. (2017). Hydration-induced crystalline transformation of starch polymer under ambient conditions. International Journal of Biological Macromolecules, 103, 152-157.

[50] Wang, K., Wu, K., Xiao, M., Kuang, Y., Corke, H., Ni, X., &Jiang, F. (2017). Structural characterization and properties of konjac glucomannan and zein blend films. International Journal of Biological Macromolecules, 105, Part 1, 1096-1104.

[51] Zhang, B., Xie, F., Wang, D. K., Zhao, S., Niu, M., Qiao, D., Xiong, S.,Jiang, F., Zhu, J., & Yu, L. (2017). An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS. Carbohydrate Polymers, 158, 29-36.

[52] Yang, F., Zhang, M., Yang, H., Yan, W., &Jiang, F. (2017). Effect of aggregate size on liquid absorption characteristics of konjac glucomannan superabsorbent. Journal of Applied Polymer Science, 134(42), 45416.

[53] Xiao, M., Jiang, M., Wu, K., Yang, H., Ni, X., Yan, W., Phillips, G. O., &Jiang, F. (2017). Investigation on curdlan dissociation by heating in water. Food Hydrocolloids, 70, 57-64.

[54] Dai, S.,Jiang, F., Shah, N. P., & Corke, H. (2017). Stability and phase behavior of konjac glucomannan-milk systems. Food Hydrocolloids, 73, 30-40.

[55] Gao, Z., Zhao, J., Huang, Y., Yao, X., Zhang, K., Fang, Y., Nishinari, K., Phillips, G. O.,Jiang, F., & Yang, H. (2017). Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration. LWT - Food Science and Technology, 76, 1-8.

[56] Qiao, D., Xie, F., Zhang, B., Zou, W., Zhao, S., Niu, M., Lv, R., Cheng, Q.,Jiang, F., & Zhu, J. (2017). A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch. Food Hydrocolloids, 65, 24-34.

[57] Yao, X., Zhang, W., Nie, K., Gao, Z., Fang, Y., Nishinari, K., Phillips, G. O., &Jiang, F. (2016). Effect of gum Arabic, gum ghatti and sugar beet pectin as interfacial layer on lipid digestibility in oil-in-water emulsions. Food Biophysics, 11(3), 292-301.

[58] Xiao, M., Wan, L., Corke, H., Yan, W., Ni, X., Fang, Y., &Jiang, F. (2016). Characterization of konjac glucomannan-ethyl cellulose film formation via microscopy. International Journal of Biological Macromolecules, 85, 434-441.

[59] Ni, X., Ke, F., Xiao, M., Wu, K., Kuang, Y., Corke, H., &Jiang, F. (2016). The control of ice crystal growth and effect on porous structure of konjac glucomannan-based aerogels. International Journal of Biological Macromolecules, 92, 1130-1135.

[60] Ni, X., Chen, W., Xiao, M., Wu, K., Kuang, Y., Corke, H., &Jiang, F. (2016). Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions. International Journal of Biological Macromolecules, 92, 423-430.

[61] Wu, X., Nishinari, K., Gao, Z., Zhao, M., Zhang, K., Fang, Y., Phillips, G. O., &Jiang, F. (2016). Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase. Food Hydrocolloids, 52, 942-951.

[62] Yao, X., Xiang, S., Nie, K., Gao, Z., Zhang, W., Fang, Y., Nishinari, K., Phillips, G. O., &Jiang, F. (2016). Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions. RSC Advances, 6(18), 14635-14642.

[63] Li, X.,Jiang, F., Ni, X., Yan, W., Fang, Y., Corke, H., & Xiao, M. (2015). Preparation and characterization of konjac glucomannan and ethyl cellulose blend films. Food Hydrocolloids, 44, 229-236.

[64] Xiang, S., Yao, X., Zhang, W., Zhang, K., Fang, Y., Nishinari, K., Phillips, G. O., &Jiang, F. (2015). Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors. Food Hydrocolloids, 48, 110-116.

[65] Zhang, L., Shi, Z., Shangguan, W., Fang, Y., Nishinari, K., Phillips, G. O., &Jiang, F. (2015). Emulsification properties of sugar beet pectin after modification with horseradish peroxidase. Food Hydrocolloids, 43, 107-113.

[66] Zhao, M., Qu, F., Cai, S., Fang, Y., Nishinari, K., Phillips, G. O., &Jiang, F. (2015). Microencapsulation of Lactobacillus acidophilus CGMCC1.2686: Correlation Between Bacteria Survivability and Physical Properties of Microcapsules. Food Biophysics, 10(3), 292-299.

[67] Xiao, M., Dai, S., Wang, L., Ni, X., Yan, W., Fang, Y., Corke, H., &Jiang, F. (2015). Carboxymethyl modification of konjac glucomannan affects water binding properties. Carbohydrate Polymers, 130, 1-8.

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(2)专利

[1]超强吸水剂及其制备方法，ZL 02147733.7，发明专利。

[2]植物多糖海绵体及其制备方法，ZL 02147734.5，发明专利。

[3]植物硬空心胶囊及其制备方法，ZL 200410012944.7，发明专利。

[4]卫生巾，ZL 02278788.7，实用新型专利。

[5]可食性干燥剂，200510018580.8，发明专利。

[6]一种干燥剂及制备方法，200610018377.5，发明专利。

[7]魔芋保润剂及其在卷烟中的应用，200910061990.9，发明专利。

[8]植物多糖香烟过滤嘴及制备方法，201110231849.6，发明专利。

[9]一种复合多糖可食膜的制备方法，201310663008.1，发明专利。

[10]一种多糖-蛋白复合膜及其制备方法，201310663315.X，发明专利。

[11]一种植物多糖保温隔热气凝胶材料及制备方法，发明专利，申请日2017年1月17日。

[12]一种植物多糖气凝胶吸音降噪材料及制备方法，201710030354.4发明专利，申请日2017年1月17日。

（3）专著

[1]方便食品原料学与工艺学，姜发堂等编，中国轻工业出版社，出版日期：1997-11-01，ISBN：7501921741

[2]食品化学，阚建全、段玉峰、姜发堂主编，中国计量出版社，出版日期：2009-2，ISBN：9787502629533