基本情况：

吴伟，男，江南大学粮食、油脂及植物蛋白工程专业毕业博士，中南林业科技大学食品科学与工程学院教授，博士生导师，稻谷及副产物深加工国家工程研究中心副主任。中国食品科学技术学会全谷物分会第一届理事会理事，湖南省食品科学技术学会第五届理事会常务理事，湖南省现代农业产业技术体系水稻体系产后加工岗位专家，湖南省优秀研究生导师，湖南省研究生拔尖创新人才联合培养基地负责人，湖南省和江苏省“三区”科技人才、江苏省“双创计划”科技副总。主要从事稻谷及副产物综合利用、植物蛋白科学与技术等方面的研究，主持完成国家自然科学基金项目2项，主持完成包括“十三五”国家重点研发计划子课题、公益性行业（农业）科研专项子课题在内的省部级项目12项，作为主要完成人获湖南省科技进步一等奖2项，以第一完成人授权国家发明专利14项，以第一/通讯作者在Comprehensive Reviews in Food Science and Food Safety、Food Hydrocolloids、Food Chemistry、Food Research International、Food & Function、International Journal of Biological Macromolecules、LWT、《食品科学》、《中国食品学报》等国内外高水平期刊发表学术论文100多篇。

近五年（2020-2024）以第一/通讯作者发表的论文：

1. Liu Yu, Li Helin, Wei Xialing, Zhou Xiaoling, Wu Wei, Wu Xiaojuan. Effect of ultrasonic pretreatment on the structure and emulsion stability of epigallocatechin-3-gallate and rice bran protein complex. LWT-Food Science and Technology, 2024, 199: 116107.

2. Wei Xialing, Li Helin, Liu Yu, Lin Qinlu, Wu Xiaojuan, Wu Wei. Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate. International Journal of Biological Macromolecules, 2024, 263: 130269.

3. Zhao Mengmeng, Li Fang, Li Helin, Lin Qinlu, Zhou Xiaoling, Wu Xiaojuan, Wu Wei. Effects of rice bran rancidity on the interfacial adsorption properties of rice bran protein fibril aggregates and stability of high internal phase Pickering emulsions. Food Chemistry, 2024, 443: 138611.

4. Li Helin, Liu Tiantian, Li Fang, Wu Xiaojuan, Wu Wei. Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products. Food Research International, 2023, 173(2): 113483.

5. Yu Xinyi, Li Helin, Wu Xiaojuan, Wu Wei. Effect of dephenolization degree of rice bran on the structure of rice bran protein. LWT-Food Science and Technology, 2023, 184, 115104.

6. Zhao Mengmeng, Wu Xiaojuan, Li Fang, Li Helin, Wu Wei. Effect of rice bran rancidity on the structural characteristics and rheological properties of rice bran protein fibril aggregates. Food Hydrocolloids, 2023, 144: 108959.

7. Zhou Qi, Wang Jianqiang, Wu Xiaojuan, Wu Wei. Effect of protein oxidation on the emulsion carrier prepared by rice bran protein for improving stability and bioavailability of β-carotene. Food Research International, 2023, 172: 113166.

8. Li Fang, Wu Xiaojuan, Liang Ying, Wu Wei. Potential implications of oxidative modification on dietary protein nutritional value: A review. Comprehensive Reviews in Food Science and Food Safety, 2023, 22(1): 714-751.

9. Zhou Qi, Li Helin, Li Fang, Zhang Benpeng, Wu Xiaojuan, Wu Wei. Strategy and mechanism of rice bran protein emulsion stability based on rancidity-induced protein oxidation: an ultrasonic case study. Foods, 2022, 11(23), 3896.

10. Li Helin, Cai Yongjian, Li Fang, Zhang Benpeng, Wu Xiaojuan, Wu Wei. Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein. Food Hydrocolloids, 2022, 131, 107794.

11. Zhang Benpeng, Li Helin, Li Fang, Zhou Qi, Wu Xiaojuan, Wu Wei. Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity. LWT-Food Science and Technology, 2022, 167, 113812.

12. Li Fang, Wu Xiaojuan, Wu Wei. Effects of oxidized rice bran protein induced by rancidity on the hepatic function in mice. Food & Function, 2022, 13(11): 6089-6102.

13. Li Fang, Kang Zhuoran, Wu Xiaojuan, Wu Wei. Rice bran protein oxidation induced by rancidity alters the gut microbiota and intestinal permeability in mice. Food & Function, 2022, 13(9): 5430-5441.

14. Wu Xiaojuan, Li Fang, Wu Wei. Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber. Journal of Cereal Science, 2022, 105, 103469.

15. Li Fang, Wu Xiaojuan, Wu Wei. Rancidity-induced rice bran protein oxidation causes kidney injury in mice via oxidative stress and inflammatory response. Journal of Cereal Science, 2022, 104, 103424.

16. Li Helin, Li Fang, Wu Xiaojuan, Wu Wei. Effect of rice bran rancidity on the emulsion stability of rice bran protein and structural characteristics of interface protein. Food Hydrocolloids, 2021, 121, 107006.

17. Li Fang, Wu Xiaojuan, Wu Wei. Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelin. LWT-Food Science and Technology, 2021, 149, 111874.

18. Li Fang, Wu Xiaojuan, Wu Wei. Effects of oxidative modification by malondialdehyde on the in vitro digestion properties of rice bran protein. Journal of Cereal Science, 2021, 97, 103158.

19. Wu Wei, Li Fang, Wu Xiaojuan. Effects of rice bran rancidity on oxidation, structural characteristics and interfacial properties of rice bran globulin. Food Hydrocolloids, 2021, 110, 106123.

20. Wu Xiaojuan, Li Fang, Wu Wei. Effects of oxidative modification by 13-hydroperoxyoctadecadienoic acid on the structure and functional properties of rice protein. Food Research International, 2020, 132, 109096.

21. Wu Xiaojuan, Li Fang, Wu Wei. Effects of rice bran rancidity on the oxidation and structural characteristics of rice bran protein. LWT-Food Science and Technology, 2020, 120, 108943.

22. 李芳，吴晓娟，吴伟. 蛋白质氧化影响机体营养状况的研究进展.中国食品学报, 2021, 21(3): 384-391

23. 吴晓娟，吴伟.米糠酸败诱导的蛋白质氧化对米糠清蛋白界面性质的影响.食品科学, 2021, 42(6): 8-15.

24. 吴晓娟, 王晓婵, 张佳妮, 沈佳丽, 李依, 金曼芹, 吴伟. pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响. 食品科学, 2021, 42(4): 23-30.

25. 吴伟，尤翔宇，黄慧敏，吴晓娟.热处理对丙二醛氧化米糠蛋白体外胃蛋白酶消化性质的影响.中国食品学报，2020, 20(10): 76-83.

26. 刘甜甜，吴晓娟，吴伟. 多酚-膳食纤维相互作用及其影响多酚生物利用率研究进展.中国粮油学报，2022, 37(7): 179-187.

27. 李鹤林，李芳，吴晓娟，吴伟.蛋白质氧化影响乳液稳定性研究进展.中国粮油学报，2021, 36(6): 190-196.

28. 吴晓娟，吴伟.米糠油安全生产标准方法的研究与实践.食品与机械，2021, 37(5): 89-94, 110.

29. 吴伟，苗向硕，吴晓娟. 表没食子儿茶素没食子酸酯对米糠蛋白体外胃蛋白酶消化性质的影响．中国粮油学报, 2021, 36(3): 35-40.

30. 吴晓娟，张佳妮，李依，金曼芹，王晓婵，沈佳丽，吴伟. pH酸性偏移结合热处理对米糠蛋白结构的影响.中国粮油学报,2020,35(10):16-22.

31. 吴晓娟，许东，董界，吴伟.方便米饭安全生产关键监管数据标准化方法的研究.食品与机械，2020, 36(9):91-96, 107.

32. 康卓然，吴晓娟，吴伟. 粮油制品蛋白氧化对肠道健康影响的研究进展.中国粮油学报，2020, 35(4): 173-180.

33. 李芳，黄慧敏，尤翔宇，吴伟，吴晓娟. 热处理对过氧自由基氧化米糠蛋白体外胰蛋白酶消化性质及消化产物抗氧化性的影响.中国粮油学报，2020, 35(4): 39-45.

34. 苗向硕，吴伟，吴晓娟. 表没食子儿茶素没食子酸酯对米糠蛋白结构和功能性质的影响.中国粮油学报，2020, 35(3): 52-59.

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