牛付阁，男，山东菏泽人，博士，副教授。2015年毕业于江南大学食品科学专业，2015年6月起任职于浙江工商大学食品与生物工程学院。

   主要科学研究领域为蛋白质、多糖等食品生物大分子结构修饰及功能改善；食品胶体结构与物化功能联系，亲疏水性营养素高效运载体系构建及控释行为；禽蛋制品研究与开发；天然产物来源的多糖、多酚、黄酮等化合物的分离纯化和结构鉴定。

   先后主持国家自然科学基金项目、浙江省自然科学基金面上项目、浙江省科技厅公益项目、食品科学与工程浙江省重中之重一级学科项目；参与“十三五”国家重点研发计划课题、国家高技术研究发展计划（863计划）课题及数项企业委托横向课题，在国内外学术期刊发表论文40余篇。多年来，担任《Food Chemistry》、《Food Hydrocolloids》、《Carbohydrate Polymers》、《International Journal of Biological Macromolecules》、《Journal of Food Science and Agriculture》、《Journal of Food Science》等国际期刊审稿人，并获杰出审稿人称号。

 代表性论文：

   [1] Niu Fuge, Ahmad Mehraj, Ritzoulis Christos, Chen Jianshe, Pan Weichun. The application of diffusing wave spectroscopy in soft foods. Food Hydrocolloids, 2019, 96: 671-680.

   [2] Niu Fuge, Kou Mengxuan, Fan Jiamei, Pan Weichun, Feng Zhi-Juan, Su Yujie, Yang Yanjun, andZhou Wenhua. Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates. Food Chemistry, 2018, 260: 1-6.

   [3] Niu Fuge, Han Beijing, Fan Jiamei, Kou Mengxuan, Zhang Bin, Feng Zhi-Juan, Pan Weichun, andZhou Wenhua. Characterization of structure and stability of emulsions stabilized with cellulose macro/nano particles. Carbohydrate Polymers, 2018, 199: 314-319.

   [4] Niu Fuge, Zhang Yating, Chang Cuihua, Pan Weichun, Sun Wanhai, Su Yujie, andYang Yanjun. Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion. Food Hydrocolloids, 2017, 63: 602-610.

   [5] Niu Fuge, Li Mengya, Huang Qi, Zhang Xiuzhen, Pan Weichun, Yang Jiansheng, andLi Jianrong. The characteristic and dispersion stability of nanocellulose produced by mixed acid hydrolysis and ultrasonic assistance. Carbohydrate Polymers, 2017, 165: 197-204.

   [6] Niu Fuge, Niu Debao, Zhang Huijun, Chang Cuihua, Gu Luping, Su Yujie, andYang Yanjun. Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study. Food Hydrocolloids, 2016, 52: 607-614.

   [7] Niu Fuge, Pan Weichun, Su Yujie, andYang Yanjun. Physical and antimicrobial properties of thyme oil emulsions stabilized by ovalbumin and gum arabic. Food Chemistry, 2016, 212: 138-145.

   [8] Niu, Zhou Jianzhong, Niu Debao, Wang Chenying, Liu Yuntao, Su Yujie, andYang Yanjun. Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress. Food Hydrocolloids, 2015, 47: 14-20.

   [9] Niu Fuge, Dong Yiting, Shen Fei, Wang Jiaqi, Liu Yuntao, Su Yujie, Xu Rongrong, Wang Junwei, andYang Yanjun. Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation. Food Hydrocolloids, 2015, 43: 1-7.

   [10] Niu Fuge, Su Yujie, Liu Yuntao, Zhang Yang, andYang Yanjun. Ovalbumin-gum arabic interactions: effect of pH, temperature, salt, biopolymers ratio and total concentration. Colloids and surfaces B, Biointerfaces, 2014, 113: 477-482.

   联系方式：

   中国杭州（310018）下沙高教园区学正街18号 贝因美楼436室

   E-mail: niufg@zjgsu.edu.cn

   电话: 15906652539