付晶晶，女，1994年2月生，山东德州人。2022年毕业于大连工业大学，获食品科学与工程博士学位，师从朱蓓薇院士。2022年7月进入浙江工商大学工作，任职于食品与生物工程学院。目前在国内外学术期刊共参与发表论文18篇，其中9篇以第一作者或通讯作者被SCI收录。

代表性论文：

[1] Jing-jing-Fu, Liang Song, Jia-jia Guan, Cong Sun, Da-yong Zhou, Bei-wei Zhu. (2021). Encapsulation of Antarctic krill oil in yeast cell microcarriers: Evaluation of oxidative stability and in vitro release. Food Chemistry, 338, 128089.

[2] Jing-jing-Fu, Cong Sun, Xian-bing Xu, Da-yong Zhou, Liang Song, Bei-wei Zhu. (2020). Improving the Functional Properties of Bovine Serum Albumin-Glucose Conjugates in Natural Deep Eutectic Solvents. Food Chemistry, 328, 127122.

[3] Jing-jing-Fu, Liang Song, Chang-jun Bai, Da-yong Zhou, Bei-wei Zhu, Tong Wang. (2020). Improving oxidative stability and release behavior of DHA algae oil by microencapsulation. Journal of the Science of Food and Agriculture, 100, 2774-2781.

[4] Jing-jing-Fu, Cong Sun, Zhi-feng Tan, Guang-yao Zhang, Gui-bing Chen, Liang Song. (2022) Nanocomplexes of curcumin and glycated bovine serum albumin: The formation mechanism and effect of glycation on their physicochemical properties. Food Chemistry, 368:130651.

[5] Jing-jing Fu, Guang-yao Zhang, Zhi-hui Zhang, Zhen-wen Shao, Xian-bing Xua, Liang Song. (2022) Formation mechanism of nanocomplex of resveratrol and glycated bovine serum albumin and their glycation-enhanced stabilityshowing glycation extent. LWT, 155, 112916.

[6] Jing-jing Fu, Dong-wen Fu, guang-yao Zhang, Cong Sun, Yue Tang, Zhen-wen Shao, Xian-bing Xu, Liang Song. (2022). Fabrication, physicochemical stability and gastrointestinal fate of curcumin‐loaded nanoemulsions stabilised by bovine serum albumin‐glucose conjugates with different degree of glycation. International Journal of Food Science & Technology, 57(9), 5993-6003.

[7] Jing-jing Fu, Dong-wen Fu, Guang-yao Zhang, Zhi-hui Zhang, Zhen-wen Shao, Zhen-hua Ma, Yue Tang, Da-yong Zhou, Liang Song. (2022). Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition. International Journal of Food Science & Technology, 57(12), 7634-7643.

研究方向：

[1] 大分子蛋白质的修饰改性

[2] 生物活性肽的分离纯化及功能性评价

[3] 水产品加工副产物资源的高值化利用、品质控制和功能评价

[4] 活性小分子物质包埋递送体系的设计及稳态化研究

地址：浙江省杭州市江干区学正街18号浙江工商大学食品与生物工程学院-114室

邮箱：fujingjing@mail.zjgsu.edu.cn