谢湖均，男，1981年9月出生，浙江余姚人，教授，博士生导师，现任浙江工商大学教务处副处长、创新创业学院副院长。2004年本科毕业于浙江大学，2009年博士毕业于厦门大学。2010-2014年分别在浙江大学和香港科技大学做博士后研究，2017-2018年和2019-2020年分别在复旦大学和浙江大学做访问学者。浙江省高校领军人才计划高层次拔尖人才，校西湖学者C1类人才，中国化学会高级会员，中国国际“互联网+”创新创业大赛评审专家，浙江省大学生化学竞赛专家委员会委员，浙江省食品学会青年工作委员会委员，Frontier in Chemistry（if=5.2）副主编，Chinese Chemical Letters（if=8.5）青年编委。

       采用实验和理论计算相结合的方法研究食品复杂体系的分子自组装、相互作用机制、相行为和相变机理、多尺度结构特征和热力学形成机制。主持国家自然科学基金，浙江省自然科学基金，企业项目等20余项。在Journal of the American Chemical Society，Angewandte Chemie International Edition， Food Hydrocolloids，Science China Chemistry，Chemical Engineering Journal， Food Chemistry，Journal of Molecular Liquids，Journal of Physical Chemistry B等杂志发表通讯作者或一作论文110余篇，H-index=30，其中高被引论文8篇，由Elsevier出版国际学术合作的著作1部，申请和授权国家发明专利6件。担任智利国家自然科学基金、广东省重点领域研发计划、重庆市自然科学基金，Nature Catalysis，Nature Communication，Journal of the American Chemical Society，Angewandte Chemie International Edition，ACS Catalysis, Longmuir，Journal of Agricultural and Food Chemistry，Food Hydrocolloids，Food Chemistry， Physical Chemistry Chemical Physics，Journal of Molecular Liquids等基金和杂志审稿人。

研究兴趣：

（1）食品胶体与营养

设计与制备宏观/微观胶体结构，实现营养与美味的统一。

（2）蛋白质聚集和凝聚

研究不同因素对蛋白复合物相行为的调控机理，探究复合物形成和蛋白自组装之间的竞争过程，深入分析蛋白之间相互作用的结合能、结合位点以及关键残基的作用，揭示蛋白复合物形成的热力学机制。

（3）营养物质包埋与递送

利用蛋白质、多糖和脂质等形成的复合物作为合适的载体，包埋姜黄素、EGCG、VD3、益生菌等营养物质，揭示其包埋的分子作用机制，实现在模拟胃肠道中的缓释。

（4）农产品智能保鲜与加工利用

基于纳米包封技术，以天然高分子蛋白质、多糖为基材，天然多酚类色素为指示剂，开纳米保鲜剂、pH响应的鲜度指示智能包装标签和智能保鲜膜；茶叶功能品质成分的制备和利用。

联系方式：邮箱：hjxie@zjgsu.edu.cn; 电话：13588735745 (645745).

课题组网站：http://www.x-mol.com/groups/hujun_xie

热忱欢迎优秀学子加盟！

 

代表性论文：

(1) Qingbo Jiao^†, Haoxin Ye^†, Nan Lv^†, Min Huang, Ruibo Wu, Tianxi Yang, Zexing Cao, Qunfang Lei, Wenjun Fang, Hujun Xie*. How the strength of proteins interactions affects the phase behavior of protein complexes. Food Hydrocolloids. 2024, 149, 109654.

(2) Hujun Xie, Xin Luo, Ying Gao, Min Huang, Gerui Ren, Rongmi Zhou, Yulu Sun, Haoxin Ye, Qunfang Lei, Wenjun Fang, Yong-Quan Xu*. Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity. Food Hydrocolloids. 2024, In press.

(3) Chengzhi Liu^†, Nan Lv^†, Lijuan Dong, Min Huang*, Qing Shen, Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie*. Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids. 2023, 135, 108226. (if = 11, ESI高被引论文，前1%)

(4) Zhenwei Chu, Guomei He, Chuan Shi, Yuhui Hua, Yaxi Huang, Jiangxi Chen*, Hujun Xie*, Guochen Jia*. Aromatic chloroosmacyclopentatrienes. National Science Review. 2023, 10, nwac237. (if = 23)

(5) Gerui Ren, Ying He, Junfei Lv, Ying Zhu, Zhengfang Xue, Yujing Zhan, Yufan Sun, Xin Luo, Ting Li, Yuling Song, Fuge Niu, Min Huang, Sheng Fang, Linglin Fu, Hujun Xie*. Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshness. International Journal of Biological Macromolecules. 2023, 233, 123414.

(6) Fangfang Ni, Xin Luo, Zhu Zhao, Jingwang Yuan, Yuling Song, Chengzhi Liu, Min Huang, Lijuan Dong, Hujun Xie*, Lei Cai, Gerui Ren, Qing Gu*. Enhancing viability of Lactobacillus plantarum encapsulated by alginate-gelatin hydrogel beads during gastrointestinal digestion, storage and in the mimic beverage systems. International Journal of Biological Macromolecules. 2023, 224, 94-104.

(7) Lijuan Dong, Qingbo Jiao, Jian Gao, Xin Luo, Yuling Song, Ting Li, Chen Huan, Min Huang, Gerui Ren, Qing Shen, Linglin Fu, Hujun Xie*, Zisheng Luo*. Effects of Zein-Lecithin-EGCG nanoparticle coatings on postharvest quality and shelf life of loquat (Eriobotrya japonica). LWT - Food Science and Technology. 2023, 182, 114918.

(8) Gerui Ren, Jiacheng Liu, Jieyu Shi, Ying He, Ying Zhu, Yujing Zhan, Junfei Lv, Lei Liu, Ying Huang, Min Huang, Wenjun Fang, Qunfang Lei, Hujun Xie*. Improved antioxidant activity and delivery of peppermint oil Pickering emulsion stabilized by resveratrol-grafted zein covalent conjugate/quaternary ammonium chitosan nanoparticles. International Journal of Biological Macromolecules. 2023, 253, 127094.

(9) Yifan Zhao, Jialei Hu, Ruyi Chen, Fengping Xiong, Hujun Xie*, Hanfeng Ding*. Divergent total syntheses of (-)-crinipellins facilitated by a HAT-initiated dowd-beckwith rearrangement. Journal of the American Chemical Society. 2022, 144, 2495−2500. (if = 16)

(10) Chengzhi Liu^†, Nan Lv^†, Yongquan Xu*, Huafei Tong, Yulu Sun, Min Huang, Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie*. pH-Dependent interaction mechanisms between β-lactoglobulin and EGCG: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids. 2022, 133, 108022.

(11) Min Huang, Yuling Song, Nan Lv, Chengzhi Liu, Gerui Ren, Qing Shen, Binju Wang, Zexing Cao, Hujun Xie*. Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme. Food Hydrocolloids. 2022, 132, 107876.

(12) Gerui Ren, Jieyu Shi, Sijie Huang, Chengzhi Liu, Fangfang Ni, Ying He, Xin Luo, Ting Li, Yuling Song, Min Huang, Hujun Xie*. The fabrication of novel zein and resveratrol covalent conjugates: Enhanced thermal stability, emulsifying and antioxidant properties. Food Chemistry. 2022, 374, 131612. (if = 9, ESI高被引论文，前1%)

(13) Hujun Xie*, Fangfang Ni, Jian Gao, Chengzhi Liu, Jieyu Shi, Gerui Ren, Shiyi Tian*, Qunfang Lei, Wenjun Fang*. Preparation of Zein-Lecithin-EGCG complex nanoparticles stabilized peppermint oil emulsions: Physicochemical properties, stability and intelligent sensory analysis. Food Chemistry. 2022, 383, 132453.

(14) Chengzhi Liu,^† Nan Lv,^† Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie*. Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids. 2021, 120, 106906. (if = 11, ESI高被引论文，前1%)

(15) Jian Gao^†, Yuezhong Mao^†, Chuyue Xiang, Mengna Cao, Gerui Ren, Hujun Xie*, Kuiwu Wang, Xiangjuan Ma, Di Wu. Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model. Food Chemistry. 2021, 354, 129516. (if = 9, ESI高被引论文，前1%)

(16) Chaorong Wang, Zhencheng Lai, Hujun Xie*, Sunliang Cui*. Triazenyl alkynes as versatile building block in multicomponent reaction: Diastereoselective synthesis of β-amino amides. Angewandte Chemie International Edition. 2021, 60, 5147–5151.  (if = 17)

(17) Hujun Xie*, Chengzhi Liu, Jian Gao, Jieyu Shi, Fangfang Ni, Xin Luo, Ying He, Gerui Ren, Zisheng Luo*. Fabrication of Zein-Lecithin-EGCG complex nanoparticles: Characterization, controlled release in simulated gastrointestinal digestion.  Food Chemistry.  2021,  365, 130542.

(18) Chuyue Xiang, Jian Gao, Haoxin Ye, Gerui Ren, Xiangjuan Ma, Hujun Xie*, Sheng Fang*, Qunfang Lei, Wenjun Fang. Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion. Food Hydrocolloids. 2020, 106, 105926. (if = 11, ESI高被引论文，前1%)

(19) Hujun Xie*, Chuyue Xiang, Yang Li, Lihong Wang, Zhijun Song, Xiangjuan Ma, Xiaoxing Lu, Qunfang Lei, Wenjun Fang*. Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery. Food Hydrocolloids. 2019, 89, 111−121. (if = 11, ESI高被引论文，前1%)