郭庆，副教授,学术兼职：美国油脂化学家学会会员,学科方向：食品结构，消化和健康,邮箱：qing.guo@cau.edu.cn

教育经历

2003.09-2007.07，青岛大学，食品科学与工程，本科

2007.09-2010.07，中国农业科学院，食品科学，硕士

2011.05-2015.08，新西兰梅西大学，食品结构与消化，博士

工作经历

2015.09-2018.08，加拿大瑞尔森大学，化学与生物系，博士后

2018.11-至今，中国农业大学6163银河.net163.am，副教授

研究领域及方向

1.食物结构影响消化的机理

2.营养元素肠内释放引发生理反应的机制

3.肠内精准控释系统

4.新型食品胶体

教授课程

1.《食品工程原理》

2.《公共营养学》

研究成果

代表著作与论文：

1.Guo, Q., Wijarnprecha, K., Sonwai, S. & Rousseau, D., (2018). Oleogelation of emulsified oil delays in vitro intestinal lipid digestion. Food Research International (in press).

2. Guo, Q., Bellissimo, N., & Rousseau, D. (2018). Effect of Emulsifier Concentration and Physical State on the In Vitro Digestion Behavior of Oil-in-Water Emulsions. Journal of Agricultural and Food Chemistry, 66(28), 7496-7503.

3. Guo Q., Totosy de Zepetnek J., Chang J., Hayden J., Crozier S., Mongia G., Rousseau D., &Bellissimo N. (2018). Effect of mid-morning fruit purees on subjective appetite, food intake, and glycemic and insulin responses in healthy adults. Journal of the American College of Nutrition, 37(8), 659-669.

4. Bennett, L. J., Totosy de Zepetnek, J. O., Brett, N. R., Poirier, K., Guo, Q., Rousseau, D. &Bellissimo, N. (2018). Effect of Commercially Available Sugar-Sweetened Beverages on Subjective Appetite and Short-Term Food Intake in Girls. Nutrients, 10(4), 394.

5. Guo, Q., Bellissimo, N., & Rousseau, D. (2017). The physical state of emulsified edible oil modulates its in vitro digestion. Journal of Agricultural and Food Chemistry, 65 (41), 9120–9127.

6. Guo Q.*, Ye A., Bellissimo N., Singh H., & Rousseau D*. (2017). Modulating fat digestion through food structure design. Progress in Lipid Research, 68, 109-118.

7. Guo, Q., Bellissimo, N., & Rousseau, D. (2017). Role of gel structure in controlling in vitro intestinal lipid digestion in whey protein emulsion gels. Food Hydrocolloids, 69, 264–272.

8. Bodennec, M., Guo, Q., & Rousseau, D. (2016). Molecular and microstructural characterization of lecithin-based oleogels made with vegetable oil. RSC Advances, 6(53), 47373-47381.

9. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2016). Impact of colloidal structure of gastric digesta on in vitro intestinal digestion of whey protein emulsion gel. Food Hydrocolloids, 54: 255-265.

10. Guo, Q., Ye, A., Lad, M., Ferrua, M., Dalgleish, D., & Singh, H. (2015). Disintegration kinetics of food gels during gastric digestion and its role on gastric emptying: an in vitro analysis. Food & function, 6(3), 756-764.

11. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Behavior of whey protein emulsion gel during oral and gastric digestion: effect of droplet size. Soft Matter, 10(23), 4173-4183.

12. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2014). Effect of gel structure on the gastric digestion of whey protein emulsion gels. Soft Matter, 10(8), 1214-1223.

13. Guo, Q., Ye, A., Lad, M., Dalgleish, D., & Singh, H. (2013). The breakdown properties of heat-set whey protein emulsion gels in the mouth. Food Hydrocolloids, 33(2), 215-224.

14. Guo, Q., & Mu, T. (2011). Emulsifying properties of sweet potato protein: effect of protein concentration and oil volume fraction. Food Hydrocolloids, 25(1), 98-106.

15.梅新, 木泰华, &郭庆. (2010). 甘薯果胶的乳化特性研究. 中國農業科學, 43(13), 2759-2766.

16. 郭庆, &木泰华. (2010). 氯化钙对甘薯蛋白乳化特性的影响. 中国农业科学, 43(11), 2340-2346.16.

17. 郭庆, &木泰华. (2010). 蛋白乳化液稳定性影响因素的研究进展. 食品工业科技, 12, 109.

获得奖励

1.2018年瑞尔森大学科学部院长科研基金-博士后国际会议旅行奖

2.2017年美国营养学会营养科学未来领导者墙报奖(Finalist)

3.2014年国家优秀自费留学生奖学金

4.2013年Riddet研究所国际会议旅行奖

5. 新西兰Riddet研究所奖学金(2011-2014)