教师名录

隋中泉

职       称:教授

所属学科:食品科学与工程

研究方向:碳水化合物化学

电子信箱:zsui@sjtu.edu.cn

 

个人简历:

隋中泉,新葡的京集团8814教授,博士生导师,上海市人才发展资金获得者。现任国际知名期刊《Cereal Chemistry》副主编,《Foods》、《Frontier in Nutrition》等国际期刊特刊客座主编、中国粮油学会薯类分会委员、中国粮油学会面条分会委员、中国农业国际合作促进会预制菜专家、国家自然科学基金同行评审专家、上海市科技奖励及科技计划通讯评审专家等。

长期从事粮食资源转化与利用研究,针对我国粮食加工与安全等领域的国家重大需求,围绕谷物大分子的超分子结构与功能的关系开展研究。主持及参与国家自然科学基金、国家重点研发专项、上海市科委、云南省科技厅等国家及省部级项目与企业委托项目24项。至今已在国内外著名学术刊物上共发表论文 110余篇,其中第一或通讯作者论文91篇,IF>10论文24篇,JCR一区论文64篇,高被引论文4篇,封面论文1篇;单篇最高影响因子15.3,影响因子累积682.4,累计引用次数3500余次;受Springer等世界出版社邀请,主编英文著作2部,该书是淀粉物理改性领域的首本英文专著,参编英文著作2部。获得授权发明专利25项。

 

教育工作经历:

2003-2008    香港大学,生物科学系博士

2008-2012    美国普渡大学,食品科学系博士后

2012-2018    新葡的京集团8814,新葡的京集团8814   副教授

2019-至今    新葡的京集团8814,新葡的京集团8814   教授

 

主要研究内容:

1.淀粉功能特性改性及其应用

2.天然产物活性多糖的开发与利用

 

 主要承担项目(近五年):

国家自然基金面上项目,3217160351,淀粉表面脂质对淀粉乙酰化修饰的影响机制,2022.01-2025.12

安徽省蒸谷米食品科技有限公司,24H010100961,蒸谷米抗性淀粉机制研究及产品开发,2024.01-2028.12
上海今粹农业专业合作社,23H010105140,富含抗性淀粉的老年米粉关键技术研究及开发,2023.12-2028.11

上海爱发投资有限公司,22H010200009, 新葡的京集团8814-上海爱发投资管理有限公司 农业健康食品联合研发中心,2021.12 -2024.11

上海爱发投资有限公司,21H010100525,青稞嫩叶产品开发与功能评价,2021.03-2023.03

国家自然基金面上项目,31671893,淀粉通道蛋白对淀粉颗粒酶解的影响机制,2017.01-2020.12

国家重点研发专项,2016YFD0400206,碳水化合物类食品特征组分指纹图谱、品质功能预测模型与调控体系构建,2016.07-2020.12

上海市科委国际合作项目,18490741300,大米淀粉通道蛋白对餐后血糖反应的影响机制,2018.10-2022.09

易门米三全食品有限责任公司,18H100000550,鲜湿米线保鲜工艺研究,2019.07-2021.07

 

主要研究成果:

近三年论文发表:

  1. X. Liu, Z. Xu, C. Zhang, Y. Xu, M. Ma*, Z. Q. Sui*, & H. Corke. (2024). Dynamic development of changes in multi-scale structure during grain filling affect gelatinization properties of rice starch. Carbohydrate Polymers, 342, 122318. 
  2. Z. Xu, X. Liu, C. Zhang, M. Ma, B. A. Gebre, S. A. Mekonnen, Z. Q. Sui*, & H. Corke*. (2024). Mild alkali treatment alters structure and properties of maize starch: The potential role of alkali in starch chemical modification. International Journal of Biological Macromolecules, 274, 133238. 
  3. X. Liu, Z. Xu, X. Liu, C. Zhang, M. Ma*, Z. Q. Sui*, & H. Corke. (2024). Lamellar structure changes in rice starch during α-amylase hydrolysis: Effect of starch granule surface and channel proteins. Food Bioscience, 61, 104502. 
  4. C. Zhang, Z. Xu, Y. Xu, M. Ma, S. Xu, B. A. Gebre, Corke, H. & Z. Q. Sui*. (2024). Absolute quantitative lipidomics reveals different granule associated surface lipid roles in digestibility and pasting of waxy, normal and high-amylose rice starches. Journal of Agricultural and Food Chemistry, 72, 22, 12842–12858.
  5. B. A. Gebre, X. Liu, C. Zhang, M. Ma, S. A. Mekonnen, T. Yao, & Z. Q. Sui*. (2024). Exploring the therapeutic potential of barley grain in type 2 diabetes management: A review. International Journal of Food Science & Technology, 59, 4393-4402. 
  6. B. A. Gebre, Z. Xu, M. Ma, B. Lakew, Z. Q. Sui*, & H. Corke*. (2024). Relationships among structure, physicochemical properties and in vitro digestibility of starches from Ethiopian food barley Varieties. Foods 2024, 13, 1198. 
  7. T. Zhang, S. Hong, J. R. Zhang, P. H. Liu, S. Li, Z. Wen, G. Zhang, O. Habimana, N. P. Shah, Z. Q. Sui*, & Corke, H. (2024). The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour. Food Chemistry, 437, 137764.
  8. Y. Zuo, F. Zhu, S. Jiang, Z. Q. Sui, & X. Kong*. (2024). Structural, physicochemical, and digestive properties of starch-tannic acid complexes modulated by co-heating temperatures. Food Hydrocolloids, 151, 109822. 
  9. Z. Xu, X. Liu, M. Ma, J. He*, Z. Q.Sui*, & H. Corke. (2024). Reduction of starch granule surface lipids alters the physicochemical properties of crosslinked maize starch. International Journal of Biological Macromolecules, 259, 129139.
  10. M. Ma, X. Zhang, Y. Zhu, Z. Li, Z. Q. Sui*, & H. Corke. (2024). Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches. International Journal of Biological Macromolecules, 257, 128535. 
  11. R. Chen, J. Zhao, Z. Q. Sui, D. Danino, & H. Corke*. (2024). Comparative analysis of granular starch hydrolysis and multi-structural changes by diverse α-amylases sources: Insights from waxy rice starch. Food Chemistry, 444, 138622.
  12. B. A. Gebre, Z. Xu, M. Ma, B. Lakew, Z. Q. Sui*, & H. Corke*. (2024). Starch molecular structure, physicochemical properties and in vitro digestibility of Ethiopian malt barley varieties. International Journal of Biological Macromolecules, 256, 128407. 
  13. C. Zhang, Z. Xu, X. Liu, M. Ma, W. Hua, S. Khalid, Z. Q. Sui*, & H. Corke. (2024). Heat-moisture treated waxy highland barley starch: Roles of starch granule-associated surface lipids, temperature and moisture. International Journal of Biological Macromolecules, 254, 127991.
  14. W. Hua, Z. Xu, B. A. Gebre, C. Zhang, M. Wang, M. Ma*, & Z. Q. Sui*. (2024). The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch. International Journal of Food Science & Technology, 59(1), 241-250. 
  15. Y. Xu, X. Liu, M. Ma, M. Wang, W. Hua, T. Yao*, & Z. Q. Sui*. (2024). Structural and rheological characterization of water‐soluble and alkaline‐soluble fibers from hulless barley. Journal of the Science of Food and Agriculture, 104(5):2897-2906.
  16. T. Yao, M. Ma, & Z. Q. Sui*. (2023). Structure and Function of Polysaccharides and Oligosaccharides in Foods. Foods, 12(20), 3872.
  17. C. C. Zhang, M. M. Wang, Z. F. Tan, M. T. Ma*, Z. Q. Sui*, H. Corke. (2023).  Differential distribution of surface proteins/lipids between wheat A- and B-starch granule contributes to their difference in pasting and rheological properties. International Journal of Biological Macromolecules, 240, 124430.
  18. T. Yao, Z. Xu, M. Ma, Y. Wen, X. Liu, & Z. Sui*. (2023). Impact of granule-associated lipid removal on the property changes of octenylsuccinylated small-granule starches. Carbohydrate Polymers, 121448.
  19. B. A. Gebre, C. Zhang, Z. Li, Z. Sui*, & H. Corke*. (2023). Impact of starch chain length distributions on physicochemical properties and digestibility of starches. Food Chemistry, 435, 137641.
  20. M. Wang, C. Zhang, Y. Xu, M. Ma, T. Yao*, & Z. Q. Sui*. (2023). Impact of Six Extraction Methods on Molecular Composition and Antioxidant Activity of Polysaccharides from Young Hulless Barley Leaves. Foods, 12(18), 3381. 
  21. C. C. Zhang, Z. K. Xu, X. X. Liu, M. T. Ma, S. Khalid, M. Bordiga, Z. Q. Sui*; H. Corke. (2022). Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch. Carbohydrate Polymers, 303, 120477. 
  22. Y. Xu, W. Hua, H. Xu, H. Corke, W. Huang*, Z. Q. Sui*. (2023). Alkaline Extracted Purified Polysaccharide from Hulless Barley Grass and Its Proliferation Inhibitory Effect Against Cancer Cells. Starch‐Stärke, 2100189, 1-8.
  23. T. Yao, Z. Q. Sui, & S. Janaswamy*. (2023). Complexing curcumin and resveratrol in the starch crystalline network alters in vitro starch digestion: Towards developing healthy food materials. Food Chemistry, 136471.
  24. J. Wang, X. Zhao, J. Zheng, D. D. Herrera-Balandrano, X. Zhang, W. Huang*, & Z. Q. Sui*. (2023). In vivo antioxidant activity of rabbiteye blueberry (Vaccinium ashei cv.‘Brightwell’) anthocyanin extracts. Journal of Zhejiang University-SCIENCE B, 1-15. 
  25. A. K. Farha, Z. Li, Y. Xu, M. Bordiga, Z. Q. Sui *, & H. Corke*. (2023). Anti-quorum sensing effects of batatasin III: in vitro and in silico studies. Journal of Biomolecular Structure and Dynamics, 1-12. 
  26. W. Huang*, Z. Q. Sui, & W. Zhang. (2023). Advances in anthocyanins: Sources, preparation, analysis methods, bioavailability, physiochemical properties, and structural features. Frontiers in Nutrition, 10, 1148051. 
  27. A. K. Farha, Z. Q. Sui *, & H. Corke*. (2023). Raspberry Ketone-Mediated Inhibition of Biofilm Formation in Salmonella enterica Typhimurium—An Assessment of the Mechanisms of Action. Antibiotics, 12(2), 239. 
  28. R. Chen, M. Ma, J. Zhao, J. Fang, D. Danino, Z. Q. Sui, H. Corke*, (2023). Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica waxy rice cultivars. Journal of Cereal Science, 103592.
  29. M. T. Ma#, Z. K. Xu#, H. X. Wu, K. W. Li, G. L. Sun, J. X. He*, Z. Q. Sui *, H. Corke, (2022). Removal of starch granule-associated surface and channel lipids alters the properties of sodium trimetaphosphate crosslinked maize starch. International Journal of Biological Macromolecules, 219, 473-481. 
  30. S. Gao, J. Wang, Y. Zhang, N. Liu, R. Zhang, Z. Q. Sui *, H. Hou*, (2022). Preparation, Physicochemical Properties, and Antioxidant Capacity of Edible Agar Films Containing Hull‐Less Barley Grass Polysaccharide Extracts. Starch‐Stärke, 2200102. 
  31. F. Zeng, J. Zheng, L. Shen, D. D. Herrera-Balandrano, W. Huang*, Z. Q. Sui *, (2022). Physiological mechanisms of TLR4 in glucolipid metabolism regulation: Potential use in metabolic syndrome prevention. Nutrition, Metabolism and Cardiovascular Diseases. https://doi.org/10.1016/j.numecd.2022.10.011 
  32. L. T. Sun#, M. T. Ma#, X. J. Chen, Z. K. Xu, C. C. Zhang, W. Y. Huang*, Z. Q. Sui*, H. Corke. (2022). Physicochemical properties of A- and B-type granules isolated from waxy and normal hull-less barley starch. International Journal of Biological Macromolecules, 213, 456-464.
  33. Z. K. Xu, L. L. Song, S. X. Ming, C. C. Zhang, Z. J. Li, Y. Y. Wu*, Z. Q. Sui*, H. Corke. (2022). Removal of starch granule associated proteins affects annealing of normal and waxy maize starches. Food Hydrocolloids, 131, 107695.
  34. C. C. Zhang, N. Shwetha, S. X. Ming, K. H. Li, D. Cantre, Z. Q. Sui*, H. Corke. (2022). Rheological properties, structure and digestibility of starches isolated from common bean (Phaseolus vulgaris L.) varieties from Europe and Asia. LWT, 161, 113352. 
  35. Y. J. Xu, C. C. Zhang, M. Qi, W. Y. Huang*, Z. Q. Sui*, H. Corke. (2022). Chemical characterization and in vitro Anti-Cancer activities of a hot water soluble polysaccharide from hulless barley grass. Foods, 11(5), 677.
  36. M. T. Ma, Z. K. Xu, X. J. Chen, C. C. Zhang, Z. Y. Liu, D. Cantre, H. T. Li*, Z. Q. Sui*, H. Corke. (2022). Architecture of outer shell and inner blocklets of rice starch granule is related to starch granule-associated proteins. Food Hydrocolloids, 127, 107551.
  37. X. J. Chen, M. T. Ma, X. X. Liu, C. C. Zhang, Z. K. Xu, H. T. Li*, Z. Q. Sui*, H. Corke. (2022). Multi-scale structure of A- and B-type granules of normal and waxy hull-less barley starch. International Journal of Biological Macromolecules, 200, 42-49.
  38. M. T. Ma#, Y. D. Wen#, C. C. Zhang, Z. K. Xu, H. T. Li*, Z. Q. Sui*, H. Corke. (2022). Extraction and characterization of starch granule-associated surface and channel lipids from small-granule starches that affect physicochemical properties. Food Hydrocolloids, 126, 107370.
  39. G. Kim, Y. Xu, A. Farha, Z. Q. Sui*, H. Corke*. (2022). Bactericidal and anti-biofilm properties of Rumex japonicus Houtt. on multidrug-resistant Staphylococcus aureus isolated from milk. Journal of Dairy Science, Doi:10.3168/jds.2021-21221.          
  40. G. Kim, Y. Xu, J. Zhang, Z. Q. Sui*, H. Corke*. (2022). Antibacterial activity and multi-targeting mechanism of dehydrocorydaline from Corydalis turtschaninovii Bess. against Listeria monocytogenes. Frontiers in Microbiology, Doi: 10.3389/fmicb.2021.799094. 
  41. M. T. Ma, H. X. Zhu, Z. Y. Liu, Z. Q. Sui*, H. Corke*. (2022). Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches. Food Hydrocolloids, 124, 107318.
  42. M. T. Ma, X. J. Chen, R. Z. Zhou, H. T. Li*, Z. Q. Sui*, H. Corke. (2021). Surface microstructure of rice starch is altered by removal of granule-associated proteins. Food Hydrocolloids, 121, 107038. 
  43. X. J. Chen, M. T. Ma, X. X. Liu, Z. K. Xu, C. C. Zhang, Z. Q. Sui*, H. Corke*. (2021). Microwave treatment alters the fine molecular structure of waxy hull-less barley starch. International Journal of Biological Macromolecules, 193, 1086-1092.
  44. Y. J. Xu, C. C. Zhang, Z. H. Liao, Z. H. Li, X. M. Xu*, Z. Q. Sui*, H. Corke. (2021). Optimization of soluble dietary fiber extraction from hulless barley grass. Cereal Chemistry, 10510, 1-11. 
  45. S. Narayanamoorthy, C. C. Zhang, Z. K. Xu, M. T. Ma, Z. Q. Sui, K. H. Li*, & Corke, H*. (2021). Genetic diversity and inter‐relationships of common bean (Phaseolus vulgaris L.) starch traits. Starch‐Stärke, 2100189, 1-8. 
  46. C. C. Zhang, M. T. Ma, Y. J. Xu, Z. K. Xu, Z. Q. Sui*, H. Corke*. (2021). Octenyl succinic anhydride modification alters blending effects of waxy potato and waxy rice starches. International Journal of Biological Macromolecules, 190, 1-10. 
  47. X. J. Chen, Y. Liu, Z. K. Xu, C. C. Zhang, X. X. Liu*, Z. Q. Sui*, H. Corke. (2021). Microwave irradiation alters the rheological properties and molecular structure of hull-less barley starch. Food Hydrocolloids, 120, 106821.
  48. L. T. Sun#, Z. K. Xu#, L. L. Song, M. T. Ma. C. C. Zhang, X. J. Chen, X. M. Xu*, Z. Q. Sui*, H. Corke. (2021). Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches. International Journal of Biological Macromolecules,185, 412-418. 
  49. Y. Liu, X. J. Chen, Z. K. Xu, R. Z. Zhou, W. Y. Huang*, Z. Q. Sui*, H. Corke. (2021). Addition of waxy, low or high amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles. International Journal of Food Science & Technology, 56, 5619-5628. 
  50. Z. K. Xu, Y. J. Xu, X. J. Chen, L. Zhang, H. Li*, Z. Q. Sui*, H. Corke. (2021). Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low-and high-amylose rice starch. Journal of Cereal Science, 103183.
  51. M. T. Ma#, Z. J. Li#, F. Yang, H. Wu, W. Y. Huang*, Z. Q. Sui*, H. Corke. (2021). Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles. International Journal of Food Science & Technology, 56, 3607-3617. 
  52. Q. Q. Yang, Z. Q. Sui, W. Lu*, H. Corke*. (2021). Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients, Food Chemistry, 338, 128071.
  53. Y. Liu, X. J. Chen, Y. J. Xu, Z. K. Xu, H. T. Li*, Z. Q. Sui*, H. Corke. (2021). Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content, International Journal of Food Science & Technology, 56, 1946-1958. 

 

代表性专著:

  1. Z. Q. Sui, X. L. Kong, (2024). Physical Modifications of Starch (2nd). Singapore: Springer.
  2. Z. Q. Sui, X. L. Kong, (2018). Physical Modifications of Starch. Singapore: Springer. 

 

授权发明专利:

  1. 隋中泉, 许泽坤, 张闯闯, 马梦婷, 徐义娟, 华为风, 南流, 南潇. 一种稀碱热液改性淀粉的制备方法[P]. 上海市:授权号ZL202211509077.2授权日期:2024年6月4日
  2. 隋中泉,徐义娟,林子涵,南流,南潇. 一种具有减肥及降脂作用的青稞嫩叶水提多糖及其应用[P]. 上海市:授权号 ZL202211404799.1. 授权日期:2024年3月26日
  3. 隋中泉,徐义娟,郭培,南流,南潇. 一种具有减肥及降脂作用的青稞嫩叶酶提多糖及其应用[P]. 上海市:授权号ZL202211404798.7. 授权日期:2024年2月20日
  4. 隋中泉, 徐义娟, 王明明, 南流, 南潇. 青稞嫩叶酶提多糖的制备方法及其应用[P]. 上海市:授权号 ZL202211475607.6 授权日期:2023年10月31日
  5. 隋中泉, 许泽坤, 张闯闯, 马梦婷, 徐义娟, 南流, 南潇. 一种脱蛋白韧化改性淀粉的制备方法[P]. 上海市:授权号ZL202211000397.5 授权日期:2023年08月22日
  6. 隋中泉, 徐义娟, 徐浩然, 南流, 南潇. 青稞嫩叶碱提多糖的制备方法及其应用[P]. 上海市:授权号 ZL202210339734.7. 授权日期:2023年03月14日
  7. 隋中泉, 马梦婷, 孙乐彤, 华为风, 王明明, 南流, 南潇. 一种三偏磷酸钠交联淀粉的制备方法[P]. 上海市:授权号 ZL202210737398.1. 授权日期:2022年11月04日
  8. 隋中泉, 马梦婷, 刘子逸, 张闯闯, 许泽坤, 李紫君, 南流, 南潇. 一种高乳化性能辛烯基琥珀酸酐淀粉基乳化剂的制备方法[P]. 上海市:授权号ZL202210428903.4授权日期:2023年04月07日
  9. 隋中泉, 何梦, 马梦婷, 高海德, 李紫君. 一种高黏度米粉的制备方法[P]. 上海市:授权号ZL 201910725589.4, 授权日期:2022年09月09日
  10. 隋中泉, 刘逸, 高海德, 马梦婷, 徐义娟, 李克虎. 一种提高马铃薯淀粉粘度的方法[P]. 上海市:授权号ZL. 202010851057.8, 授权日期:2022年05月31日
  11. 隋中泉, 徐义娟, 高海德, 李紫君, 马梦婷, 温雅迪. Amy1基因敲除小鼠动物模型的构建方法及应用[P]. 上海市:授权号ZL. 201911060539.5, 授权日期:2022年06月28日.
  12. 隋中泉, 廖樟华, 高海德, 李紫君, 南流, 南潇. 提高青稞若叶粉中可溶性膳食纤维含量的方法[P]. 上海市:授权号ZL. 201811496646.8 授权日期:2022年4月15日
  13. 隋中泉, 邱琛, 高海德, 李紫君, 廖樟华, 何梦, 李克虎. 碾米过程中保留多酚含量的方法[P]. 上海市:授权号ZL. 201810814608.6授权日期:2020年07月14日
  14. 隋中泉, 邱琛, 高海德, 李紫君, 何梦. 提高米粉中缓慢消化淀粉含量的方法[P]. 上海市:授权号ZL. 201810570238.6, 授权日期:2020年07月14日
  15. 隋中泉, 张宇, 高海德, 马梦婷, 徐义娟, 战倩, 李紫君, 李克虎.一种低粘度青稞淀粉的制备方法[P]. 上海市:授权号ZL.201910809552.X, 授权日期:2021年06月11日
  16. 隋中泉, 钟金锋, 刘志锦, 李雨玺, 王凯. 基于响应面法的提高青稞膳食纤维提取率的方法[P]. 上海市:授权号ZL.201610289045.4, 授权日期:2020年01月07日
  17. 隋中泉, 卢飞, 廖樟华. 一种从青稞谷粒中提取和纯化阿拉伯木聚糖的方法[P]. 上海市:授权号ZL.201610712094.4, 授权日期:2020年01月07日
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  19. 隋中泉, 叶晓汀, 李紫君. 一种提高生淀粉消化速率的方法及用途[P]. 上海市:授权号ZL.201810077828.5, 授权日期:2021年09月24日
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  25. 隋中泉, 叶晓汀, 姚天鸣, 李畅, 李汶蔚, 李雨濛. 稻壳内湿热处理条件下抗老化大米淀粉的制备方法及用途[P]. 上海市:授权号ZL.201410619132.2, 授权日期:2016年11月16日

 

获奖情况:

2015年 新葡的京集团8814青年岗位能手

2015年 新葡的京集团8814优秀班主任

2016年 新葡的京集团8814优秀教师三等奖

2017年 新葡的京集团8814晨星-优秀青年学者奖励计划(B类)

2017年 金龙鱼优秀青年教师奖

2018年 新葡的京集团8814晨星-优秀青年学者奖励计划(A类)

2019年 上海市人才发展资金

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