食品质量与安全

个人基本情况

丁涌波，工学博士，讲师，硕士生导师（食品科学与工程、食品质量与安全专业）

出生年月：1990.11

联系方式：dyb6116@163.com

主要研究方向

1、碳水化合物化学与营养的研究；

2、食品基础原料淀粉、蛋白质和油脂的改性与产品开发。

工作与学习经历

2018-07 至 今, 中南林业科技大学, 食品科学与工程学院, 讲师

2013-09 至 2018-06, 西南大学, 食品科学, 博士

2009-09 至 2013-07, 西北农林科技大学, 食品科学与工程, 学士

科研成果与学术名誉

荣获西北农林科技大学“校三好学生”荣誉称号

荣获西南大学优秀博士毕业生

荣获重庆市普通高等教育优秀毕业研究生、

荣获重庆市普通高等教育优秀毕业论文

近5年，主持湖南省自然科学基青年、湖南省教育厅优秀青年、校一类人才引进等项目，以通讯作者或者第一作者发表高水平SCI学术论文22篇，EI2篇，担任Food chemistry、Carbohydrate polymers、International Journal of Biological Macromolecules等国际期刊长期审稿人。

近5年代表性SCI论文

[1] Ding, Yongbo., Liang, Ying., Luo, Feijun., Ouyang, Qunfu., & Lin, Qinlu. (2020). Understanding the mechanism of ultrasonication regulated the digestibility properties of retrograded starch following vacuum freeze drying. Carbohydrate polymers, 228, 115350. (中科院一区，Top期刊)

[2] Liu, Mingyue., Wang, Xiaoyan., Li, Yihui., Jin, Danni., Jiang, Y., Fang, Yong., Lin, Qinlu., & Ding, Yongbo. (2024). Effects of OSA-starch-fatty acid interactions on the structural, digestibility and release characteristics of high amylose corn starch. Food Chemistry, 454, 139742. (中科院一区，Top期刊)

[3] Ouyang, Qunfu., Wang, Xiaoyan., Xiao, Yiwei., Luo, Feijun., Lin, Qinlu., & Ding, Yongbo. (2021). Structural changes of A-, B-and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility. Food Chemistry, 358, 129858. (中科院一区，Top期刊)

[4] Ding, Yongbo., Luo, Feijun., & Lin, Qinlu. (2019). Insights into the relations between the molecular structures and digestion properties of retrograded starch after ultrasonic treatment. Food Chemistry, 294, 248-259. (中科院一区，Top期刊)

[5] Chen, Huirong., Wang, Xiaoyan., Danni Jin., Liu, Mingyue., Wu, Xiaonian., Jiang, Yuling., Fang, Yong., Lin, Qinlu., & Ding, Yongbo. (2023). Characterization, in vitro digestibility and release properties of starch-linoleic acid-sodium alginate composite film. Food Research International, 174, 113647. (中科院一区，Top期刊)

[6] Ding, Yongbo., Xiao, Yiwei., Ouyang, Qunfu., Luo, Feijun., & Lin, Qinlu. (2021). Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment. Ultrasonics Sonochemistry, 70, 105350. (中科院一区，Top期刊)

[7] Chen, Huirong., Wang, Xiaoyan., Jin, Danni., Wu, Xiaonan., Fang, Yong., Lin, Qinlu., & Ding, Yongbo. (2024). Interactions between pectin, starch and linoleic acid and their effects on starch structure, digestion and release properties. International Journal of Biological Macromolecules, 133255. (中科院一区，Top期刊)

[8] Chen, Huirong., Jiang, Yuling., Zhang, Biao., Fang, Yong., Lin, Qinlu., & Ding, Yongbo. (2023). Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release. International Journal of Biological Macromolecules, 238, 124115.

[9] Xiao, Yiwei., Wu, Xiaonian., Zhang, Biao., Luo, Feijun., Lin, Qinlu., & Ding, Yongbo. (2021). Understanding the aggregation structure, digestive and rheological properties of corn, potato, and pea starches modified by ultrasonic frequency. International Journal of Biological Macromolecules, 189, 1008-1019. (中科院一区，Top期刊)

[10] Zhang, Biao., Xiao, Yiwei., Wu, Xiaonian., Luo, Feijun., Lin, Qinlu., & Ding, Yongbo. (2021). Changes in structural, digestive, and rheological properties of corn, potato, and pea starches as influenced by different ultrasonic treatments. International Journal of Biological Macromolecules, 185, 206-218. (中科院一区，Top期刊)

[11] Li, Yihui., Li, Runya., Chen, Sitong., Wang, Xiaoyan., Jiang, Yuling., Fang, Yong., Lin, Qinlu., & Ding, Yongbo (2024).Understanding regulating effects of protein–anionic octenyl succinic anhydride-modified starch interactions on the structural, rheological, digestibility and release properties of starch. Journal of The Science of Food and Agriculture, Accept. (中科院二区)

[12] Ding, Yongbo., Lin, Qinlu., & Kan, Jianquan. (2018). Development and characteristics nanoscale retrograded starch as an encapsulating agent for colon-specific drug delivery. Colloids and Surfaces B: Biointerfaces, 171, 656-667.

[13] Wu, Xiaonian., Jiang, Yuling., Wang, Xiaoyan., Fang, Yong., Lin, Qinlu., & Ding, Yongbo. (2022). Structural and in vitro starch digestion properties of starch‐fatty acid nanocomplexes: effect of chain lengths and degree of unsaturation of fatty acids. Journal of the Science of Food and Agriculture, 102(15), 7239-7248. (中科院二区)

[14] Liu, Mingyue., Wu, Xiaonian., Wang, Xiaoyan., Jiang, Yuling., Huang, Zhengyu., Fang, Yong., & Ding, Yongbo. (2023). Effect of amylose content and crystal type on the structure and digestibility of starch-fatty acid complex nanoparticle. Food Structure, 100336.  (中科院三区)

[15] Wu, Xiaonian., Chen, Huirong., Wang, Xiaoyan., Huang, Zhengyu., Fang, Yong., Lin, Qinlu., & Ding, Yongbo. (2023). Effect of Fatty Acids with Different Chain Lengths and Degrees of Unsaturation on Film Properties of Potato Starch-Fatty Acids Films for Chicken Packaging. Food Biophysics, 1-13. (中科院四区)

[16] Wu, Xiaonian., Xiao, Yiwei., Zhang, Biao., Luo, Feijun., Lin, Qinlu., & Ding, Yongbo. (2022). Insights into the Relations between Particle Size and Physicochemical Properties of Starch Nanoparticles Prepared by Combining High‐Speed Shearing with Precipitation. Starch‐Stärke, 74(1-2), 2100122. (中科院四区)

[17] Ouyang, Qunfu., Xiao, Jiaqi., Chen, Jialin., Xiao, Yiwei., Lin, Qinlu., & Ding, Yongbo. (2021). Nanoresistant particles based on chemically modified starch as nanocarriers and characterization of structural and release properties. Starch‐Stärke, 73(1-2), 1900317. (中科院四区)

[18] Jiang, Yuling., Chen, Huirong., Zhang, Biao., Fang, Yong., Lin, Qinlu., & Ding, Yongbo. (2023). Mechanistic Understanding of the Relationships between Structure and Digestibility of Octenyl Succinic Anhydride Modified Corn, Potato, and Pea Starch Nanoparticles. Starch‐Stärke, 75(1-2), 2200178. (中科院四区)