个人概况
许 威，副教授，硕士生导师
学 历：博士
专 业：农产品加工及贮藏工程
办公室：综合实验楼315
Email：xuwei@xynu.edu.cn
教育经历
2005.09-2009.07 河南科技大学，学士
2009.09-2012.07河南科技大学，硕士
2012.09-2015.12 华中农业大学，博士
工作经历
2020年1月至今 信阳师范学院 4556银河国际在线 副教授
2016年5月至2019年12月 信阳师范学院 4556银河国际在线 讲师、副教授
研究领域
1．功能性、活性成分包埋和保护方面研究
2．食品天然高分子互作、食品结构调控及功能油脂配料稳态化研究
工作介绍
先后主讲本科生、《生物制药工艺学》、《生物制药导论》、《食品标准与法规》、《食品原料学》，研究生《生命科学进展》课程。
近年来在领域主流期刊Food Hydrocolloids等国际期刊以第一作者或通讯作者发表SCI论文20余篇，获得国家自然科学基金（2项）、河南省自然科学基金面上项目支助，授权发明专利3件，培养硕士研究生3名，获全国商业进步一等奖，河南省科技论文二等奖。为国家基金项目、河南省学位论文网络评审专家，Journal of Agricultural and Food Chemistry等10余个知名杂志审稿人，入选2019年全球食品与技术TOP100高产作者。
主持科研项目
1. 国家自然科学基金，U2004160，202110-202312，46万，主持；
2. 国家自然科学基金，31701647，201801-202012，24万，主持；
3. 河南省自然科学基金面上项目，162300410229，201701-201812，10万，主持；
4. 河南省“三区”人才支持计划科技人员专项， 201805-201905，6万，主持；
5. 信阳师范学院博士科研启动基金，16051，10万，主持；
6. 河南省工业微生物资源与发酵技术重点实验室开放课题（南阳理工学院），IMRFT20180310，2018-2020，3万，主持；
7. 农产品加工与转化湖北省重点实验室开放课题（武汉轻工大学），2018HBSQGDDFB03，2018-2020，5万，主持。
发表高层次论文
1.Haomin Sun, Denglin Luo*, Shuqing Zheng, Zhifan Li & Wei Xu*, Antimicrobial behavior and mechanism of clove oil nanoemulsion, Journal of Food Science and Technology, 2021, DOI: org/10.1007/s13197-021-05208-z.
2. Wei Xu*, Shuqing Zheng, Haomin Sun, Yuli Ning, Yin Jia, Denglin Luo, Yingying Li, Bakht Ramin Shah, Rheological behavior and microstructure of Pickering emulsions based on different concentrations of gliadin/sodium caseinate nanoparticles, European Food Research and Technology, 2021, DOI: 10.1007/s00217-021-03827-6
3. Zhifan Li, Shuqing Zheng, Haomin Sun, Rui Xi, Yuqing Sun, Denglin Luo*, Wei Xu*, Weiping Jin, Bakht Ramin Shah. Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging, Journal of Food Science and Technology, 2021, DOI: 10.1007/s13197-021-05041-4.
4. Zhifan Li, Shuqing Zheng, Cong Zhao, Mengru Liu, Zirui Zhang, Wei Xu*, Denglin Luo*, Bakht Ramin Shah. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/Lysozyme nanoparticles coupled with xanthan gum, International Journal of Biological Macromolecules, 2020, 165, 2387-2394.
5. Wei Xu, Yongzhao Xiong, Zhifan Li, Denglin Luo, Zhao Wang, Yuqing Sun, Bakht Ramin Shah, Stability, microstructural and rheological properties of complex prebiotic emulsion stabilized by sodium caseinate with inulin and konjac glucomannan, Food Hydrocolloids 2020, 105, 105772
6. Wei Xu, Huang Liu, Yucui Lou, Weiping Jin, Xiaonan Xue, Xinfang Liu, Ningning Yang, Biomimetic mineralization of calcium carbonate using xanthan gum as morphology control agent, Micro & Nano Letters, 2019, 14（6），642-644.
7. Wei Xu, Lu Huang, Weiping Jin, Peipei Ge, Bakht Ramin Shah, Dandan Zhu, Junxiang Jing, Encapsulation and release behavior of curcumin based on nanoemulsions-filled alginate hydrogel beads, International Journal of Biological Macromolecules, 2019, 134, 210-215.
8. Wei Xu, Dandan Zhu, Zhifan Li, Denglin Luo, Lu Hang, Junxiang Jing, Bakht Ramin Shah, Controlled release of lysozyme based core/shells structured alginate beads with CaCO3 microparticles using Pickering emulsion template and in situ gelation, Colloids and Surfaces B: Biointerfaces, 2019, 183, 110410.
9. Wei Xu ; Dandan Zhu ; Bin Xu ; Lu Huang ; Yongzhao Xiong ; Peipei Ge ; Zhao Wang, Preparation, antibacterial and antioxidant properties of green tea seed oil nanoemulsions by self-emulsification method, Micro & Nano Letters, 2019, 14(12): 1219-1222
10. Wei Xu, Weiping Jin, Yuan Wang, Juang Li, Kunling Huang, Bakht Ramin Shah, Bin Li. Effect of physical interactions on structure of lysozyme in presence of three kinds of polysaccharides. Journal of Food Science and Technology, 2018, 55(8), 3056-3064.
11. Wei Xu, Weiping Jin, Kunling Huang, Lu Huang, Yucui, Juang Li, Xinfang Liu, Bin Li. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles. International Journal of Biological Macromolecules, 2018, 117, 280-286.
12. Wei Xu, Yapei Fan, XinfangLiu, Denglin Luo, Huan Li, Ningning Yang. Catalytic and antibacterial properties of silver nanoparticles green biosynthesized using soluble green tea powder. Materials Research Express, 2018, 5(4), 1-8.
13. Wei Xu, Bin Li, Juan Li, Lu Huang, Dandan Zhu, Mengru Liu, Xinfang Liu. Rheological and spectral analysis of xanthan gum/lysozyme system during nanoparticle fabrication, International Journal of Food Science and Technology, 2018, 53, 2595-2601.
14. Wei Zhang Wei Xu*, Juan Li, Huan Liu, Yingying Li, Yucui Lou, Lu Huang, and Weiping Jin*, Comparative catalytic and bacteriostatic properties of silver nanoparticles biosynthesized using three kinds of polysaccharide, AIP Advances, 2018, 8(6), 065222.
15. Wei Xu, Kunling Huang, Weiping Jin, Denglin Luo, Huan Liu, Yingying Li, Xinfang Liu, Catalytic and anti-bacterial properties of biosynthesized silver nanoparticles using native inulin. RSC Advances, 2018, 8, 28746-28752.
16. Wei Xu, Yucui Lou, Bin Xu, Yingying Li, YongZhao Xiong, Junxiang jing, Mineralized calcium carbonate/xanthan gum microspheres for lysozyme adsorption, International Journal of Biological Macromolecules, 2018, 120, 2175-2197.
17. Wei Xu, Xiaonan Xue, Lu Huang, Huan Liu, Bakht Ramin Shah, Yuntao Wang, Yingying Li, Xinfang Liu, Biomimetic mineralization of calcium carbonate/poly (sodium p-styrenesulfonate) for lysozyme immobilization, Materials Research Express, 2019, 6 (2), 1-8.
18. Wei Xu, Peipei Ge, Lu Huang, Zijun Du, Xinfang Liu, Juan Li, Ningning Yang, Solubilization and protection of curcumin based on lysozyme/albumin nano-complex, AIP Advances, 2018, 8, 115221.
19. Wei Xu, Zhenshun Li, Weiping Jin, Peiyi Li, Yingying Li, Hongshan Liang, Yan Li, Bin Li. Structural and rheological properties of xanthan gum/lysozyme system induced by in situ acidification, Food Research International, 2016, 90: 85-90.
20. Xu, W., Jin, W., Hu, Y., Liu, S., & Li, B. (2014). Tunable self-assembly of nanogels into superstructures with controlled organization. RSC Advances, 4(67), 35268-35271.
21. Xu, W., Jin, W., Li, Z., Liang, H., Wang, Y., Shah, B. R., Li, Y., & Li, B. (2015). Synthesis and characterization of nanoparticles based on negatively charged xanthan gum and lysozyme. Food Research International, 71, 83-90.
22. Xu, W., Jin, W., Lin, L., Zhang, C., Li, Z., Li, Y., Song, R., & Li, B. (2014). Green synthesis of xanthan conformation-based silver nanoparticles: antibacterial and catalytic application. Carbohydrate polymers, 101, 961-967.
23. Xu, W., Jin, W., Zhang, C., Li, Z., Lin, L., Huang, Q., Ye, S., & Li, B. (2014). Curcumin loaded and protective system based on complex of κ-carrageenan and lysozyme. Food Research International, 59, 61-66.
24. Xu, W., Jin, W., Zhang, C., Liang, H., Shah, B. R., & Li, B. (2015). Environment induced self-aggregation behavior of κ-carrageenan/lysozyme complex, Bioactive Carbohydrates and Dietary Fibre, 2015, 6(2): 75-82.
25. Xu, W., Wang, S., Ye, T., Jin, W., Liu, J., Lei, J., Li, B., & Wang, C. (2014). A simple and feasible approach to purify konjac glucomannan from konjac flour–Temperature effect. Food chemistry, 158, 171-176.
26. Xu, W., Wang, Y., Jin, W., Wang, S., Zhou, B., Li, J., Li, B., & Wang, L. (2014). A one-step procedure for elevating the quality of konjac flour: Azeotropy-assisted acidic ethanol. Food Hydrocolloids, 35, 653-660.
授权专利
许威，聂磊，李莹莹，刘欢，张珊，李娟，一种基于茶粉的纳米银溶液的制备方法，发明专利，专利号：ZL 2017 1 0870395.4，授权日期，2019.05.21。
著作
Jin W, Xu W, Liang H, et al. Nanoemulsions for Food: properties, production, characterization and applications, Chapter, December 2016, DOI: 10.1016/B978-0-12-804306-6.00001-5, Emulsions, pp.1-36, ISBN: 978-0-12-804306-6.
