研究领域

郝亚成 博士，现任武汉轻工大学食品科学与工程学院专任教师。毕业于华南理工大学食品科学与工程学院，食品科学与工程专业，获工学博士学位。主要从事食品胶体、食品营养、功能性食品、微藻资源开发与利用相关研究，参与国家自然科学基金等纵向科研项目3项，发表 SIC 论文 10 余篇，其中一作或通讯5篇。授权发明专利1 项。

论文与著作

     Yacheng Hao, Minhua Zong, Qi Chen*, Ning Li*.Engineeringcarbonyl reductase for one-pot chemobiocatalytic enantioselective synthesis ofvalue-added N-containing chiral alcohol from N-acetyl-D-glucosamine. GreenChemistry, 2023, 25: 5051-5058.（Top中科院一区IF=11.034）

     Yacheng Hao, Yun Chen, Qian Li, Qunyu Gao*. Preparation ofstarch nanocrystals through enzymatic pretreatment from waxy potato starch.Carbohydrate Polymers, 2018, 184: 171-177.（Top中科院一区IF=10.723）

     Yacheng Hao, Yun Chen, Huiping Xia, Qunyu Gao*. Surface chemicalfunctionalization of starch nanocrystals modified by 3-aminopropyltriethoxysilane. International journal of biological macromolecules, 2019, 126:987-993.（Top中科院一区IF=8.025）

     Yacheng Hao, Yun Chen, Qian Li, Qunyu Gao*. Synthesis,characterization and hydrophobicity of esterified waxy potato starchnanocrystals. Industrial Crops and Products, 2019, 130: 111-117.（Top中科院一区IF=6.449）

     Yacheng Hao, Minhua Zong, Zhilin Wang, Ning Li*. Chemoenzymaticaccess to enantiopure N-containing furfuryl alcohol from chitin-derivedN-acetyl-D-glucosamine. Bioresources and Bioprocessing, 2021, 8(1): 1-9.（中科院三区，科睿唯安二区，IF=4.983）

     Yun Chen, Yacheng Hao, Kou Ting, Qian Li, Qunyu Gao*,Preparation and emulsification properties of dialdehyde starch nanoparticles.Food chemistry, 2019, 286: 467-474.（Top中科院一区IF=9.231）

     Ke Liu, Yacheng Hao, Yun Chen, Qunyu Gao*. Effects of dry heattreatment on the structure and physicochemical properties of waxy potatostarch. International Journal of Biological Macromolecules, 2019, 132:1044-1050.（Top中科院一区IF=8.025）

     Shiting Dong, Sai Li, Yacheng Hao, Qunyu Gao*. Hydroxybutylstarch-based thermosensitive hydrogel for protein separation. Internationaljournal of biological macromolecules, 2019, 134: 165-171.（Top中科院一区IF=8.025）

     Yun Chen, Yacheng Hao, Sai Li, Zhigang Luo, Qunyu Gao*.Preparation of hydroxybutyl starch with a high degree of substitution and itsapplication in temperature-sensitive hydrogels. Food chemistry, 2021,355:129472.（Top中科院一区 IF=9.231）

     Ziyue Yang, Yacheng Hao, Songqing Hu, Minhua Zong, Qi Chen, NingLi*. Direct reductive amination of biobased furans to N-substitutedfurfurylamines by engineered reductive aminase. Advanced Synthesis &Catalysis, 2021, 363(4): 1033-1037.（中科院二区 IF=5.981）

     Sai Li, Shiting Dong, Guihong Fang, Yacheng Hao, Qunyu Gao*.Study on internal structure and digestibility of jackfruit seed starch revealedby chemical surface gelatinization. Food Hydrocolloids, 2022, 131: 107779.（Top中科院一区 IF=11.504）

荣誉与奖励