缪文华副研究员

姓名：缪文华

职称：副研究员

院系：浙江海洋大学食品与药学学院，国家头足类加工技术研发专业中心

电子邮箱：miaowenhua@126.com

  缪文华，男，博士，副研究员，硕士生导师。浙江冠素堂食品有限公司博士创新站（省级）主持人，舟山市科技特派员。2014年毕业于华中农业大学食品科学专业，同年就职于浙江海洋大学。服务于舟山、宁波、杭州等地的多家水产加工和海洋科技企业。

研究方向：

  海产品保鲜纳米材料与技术研究、海洋食品高质化加工与营养优化等。

科研项目：

[1] 国家重点研发计划“海洋农业与淡水渔业科技创新”专项子课题，2023YFD2401504，甲壳素及其衍生物绿色包装材料制品开发关键技术研究，2023/12-2027/12，主持；

[2] 浙江省公益技术研究计划项目，LGJ20C200002，低温等离子体对凡纳滨对虾肌肉自溶的控制及机制研究，2020/01-2022/12，主持；

[3] 省属高校基本科研业务费项目（重点项目），2021JZ007，低温等离子体技术在带鱼保鲜中的应用及其机制研究，2021/01-2022/12，主持；

[4] 舟山市科技计划项目，2017C41016，低温等离子体分子修饰技术抑制鱿鱼鱼糜凝胶劣化机制与应用研究，2017/10-2020/09，主持；

[5] 浙江省团队科技特派员项目，南美白对虾即食食品生物保鲜研究，2015/10-2017/12，主持；

[6] 国家重点研发计划“食品制造与农产品物流科技支撑”专项课题，2021YFD2100504，水产品捕后供应链保鲜技术和保鲜剂与材料及装备研发，2021/12-2026/11，参加；

[7] 国家重点研发计划“蓝色粮仓”专项课题，2020YFD0900901，东海鱼类资源多维度精深加工技术研发与产业示范，2020/10-2022/12，参加；

[8] 国家自然科学基金项目，31871871，卡拉胶寡糖对冷冻虾仁中冰晶形成及演变的影响机制，2019/01-2022/12，参加；

[9] 国家科技支撑计划项目，2015BAD17B01，水产品加工前原料的质量鉴别和控制技术研究与示范，2015/04-2018/03，参加；

[10] 浙江省“三农九方”科技协作计划项目，2023SNJF061，海产预制菜加工品质控制关键技术及产业化，2023/01-2024/12，参加。

代表性论文：

[1] Yadong Zhao, Feifan Zhang, Meiling Chen, Fei Liu, Bin Zheng, Wenhua Miao∗, Huimin Gao, Rusen Zhou*. Cellulose nanofibrils-stabilized food-grade Pickering emulsions: Clarifying surface charge's contribution and advancing stabilization mechanism understanding, Food Hydrocolloids, 2024, 152: 109920. (一区TOP, IF=10.7)

[2] Yan Chen, Wenhua Miao, Xiangxin Li, Yan Xu*, Haiyan Gao*, Bin Zheng*. The structure, properties, synthesis method and antimicrobial mechanism of ε-polylysine with the preservative effects for aquatic products, Trends in Food Science & Technology, 2023, 139, 104131. (一区TOP, IF=15.3)

[3] Lufeng Wang, Jiacai Duan, Wenhua Miao, Ruojie Zhang, Siyi Pan, Xiaoyun Xu*. Adsorption–desorption properties and characterization of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate. Journal of Hazardous Materials, 2011, 186 (2–3): 1681-1686. (一区TOP, IF=14.224)

[4] Yi Sun, Wei Zhang, Shan Lu, Wenhua Miao, Meiling Chen*, Fei Liu, Haining Na, Jin Zhu. Cellulose-based fluorescent materials fabricated in CO₂ switchable solvent for freshness monitoring. Carbohydrate Polymers, 301(2023): 120346. (一区TOP, IF=10.723)

[5] Lufeng Wang, Siyi Pan, Hao Hu, Wenhua Miao, Xiaoyun Xu*. Synthesis and properties of carboxymethyl kudzu root starch. Carbohydrate Polymers, 2010, 80(1): 174-179. (一区TOP, IF=10.723)

[6] Jiajie Hu, Hangxin Zhu, Yuwei Feng, Mijia Yu, Yueqiang Xu, Yadong Zhao, Bin Zheng, Jiheng Lin, Wenhua Miao∗, Rusen Zhou*, Patrick J. Cullen. Emulsions containing composite (clove, oregano, and cinnamon) essential oils: Phase inversion preparation, physicochemical properties and antibacterial mechanism, Food Chemistry, 2023, 421, 136201. (一区TOP, IF=8.8)

[7] John Kilian Koddy, Wenhua Miao∗, Shaimaa Hatab, Lingling Tang, Huiqian Xu, Bhoke Marwa Nyaisaba, Meiling Chen, Shanggui Deng. Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus), Food Chemistry, 2021, 343(1): 128418. (一区TOP, IF=9.231)

[8] Shaimaa Hatab, John K Koddy, Wenhua Miao∗, Lingling Tang, Huiqian Xu, Shanggui Deng, Bin Zheng. Atmospheric cold plasma: a new approach to modify protein and lipid properties of myofibrillar protein isolate from hairtail (Trichiurus lepturus) fish, Journal of the Science of Food & Agriculture, 2021, https://doi.org/10.1002/jsfa.11543. (一区TOP, IF=4.125)

[9] Bhoke Marwa Nyaisaba, Shaimaa Hatab, Xinxin Liu, Yu Chen, Xuhuan Chen, Wenhua Miao∗, Meiling Chen*, Shanggui Deng. Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system, Food Chemistry, 2019, 297: 124941. (一区TOP, IF=9.231)

[10] Bhoke Marwa Nyaisaba, Wenhua Miao∗, Shaimaa Hatab, Ariel Siloam, Meiling Chen*, Shanggui Deng. Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle, Food Chemistry, 2019, 291: 68-76. (一区TOP, IF=9.231)

[11] Bhoke Marwa Nyaisaba, Xinxin Liu, Shichao Zhu, Xiaojie Fan, Linlin Sun, Shaimaa Hatab, Wenhua Miao∗, Meiling Chen*, Shanggui Deng. Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma), LWT - Food Science and Technology, 2019, 106: 15-21. (一区TOP, IF=6.056)

[12] Wenhua Miao∗, Bhoke Marwa Nyaisaba, John Kilian Koddy, Meiling Chen*, Shaimaa Hatab, Shanggui Deng. Effect of cold atmospheric plasma on the physicochemical and functional properties of myofibrillar protein from Alaska pollock (Theragra chalcogramma), International Journal of Food Science & Technology, 2020, 55(2): 517-525.

[13] Yu, Mijia, Yixuan Ding, Qi Du, Yueqin Liao, Wenhua Miao*, Shanggui Deng, Patrick J. Cullen, Rusen Zhou. Efficacy of Chitosan Oligosaccharide Combined with Cold Atmospheric Plasma for Controlling Quality Deterioration and Spoilage Bacterial Growth of Chilled Pacific White Shrimp (Litopenaeus vannamei). Foods. 2023, 12(9):1763.

[14] Huiqian Xu, Wenhua Miao*, Bin Zheng, Shanggui Deng, Shaimaa Hatab. Assessment of the Effect of Cold Atmospheric Plasma (CAP) on the Hairtail (Trichiurus lepturus) Quality under Cold Storage Conditions. Foods, 2022, 11: 3683.

[15] Lingling Tang, Shaimaa Hatab, Jinhong Yan, Wenhua Miao*, Bhoke Marwa Nyaisaba, Xinyue Piao, Bin Zheng, Shanggui Deng. Changes in Biochemical Properties and Activity of Trypsin-like Protease (Litopenaeus vannamei) Treated by Atmospheric Cold Plasma (ACP). Foods, 2022, 11(9): 1277.

[16] Jiajie Hu, Yueqiang Xu, Julieth Joram Majura, Yuheng Qiu, Jiaojiao Ding, Shaimaa Hatab, Wenhua Miao*, Yuanpei Gao. Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel (Pneumatophorus japonicus) Fillet during Cold Storage, Foodborne Pathogens and Disease, 2021, 18(7): 455-461. http://doi.org/10.1089/fpd.2021.0007

[17] Shaimaa Hatab, Kaihe Lin, Wenhua Miao*, Meiling Chen, Jiheng Lin, Shanggui Deng. Potential utilization of green tea leaves and fenugreek seeds extracts as natural preservatives for pacific white shrimp during refrigerated storage, Foodborne pathogens and disease, 2018, 15: 498-505.

[18] Wenhua Miao, Shaimaa Hatab, Yiwei Gu, Lufeng Wang, Xiaoyun Xu*, Siyi Pan. Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins, CyTA - Journal of Food, 2018, 16: 113-121.

[19] Wenhua Miao, Lufeng Wang, Xiaoyun Xu*, Siyi Pan. Evaluation of cooked rice texture using a novel sampling technique, Measurement, 2016, 89: 21-27.

[20] Wenhua Miao, Xiaoyun Xu, Bin Zhou, Siyi Pan, Keqin Wang, Chuanhui Fan, Lufeng Wang*. Improvement of Sugar Production from Potato Pulp with Microwave radiation and Ultrasonic Wave Pretreatments, Journal of Food Process Engineering, 2014, 37(1): 86-90.

授权专利

[1] 一种延缓虾类储藏过程中质构品质劣变的方法，ZL 201910955884.9

[2] 一种利用鱼鳞制备保鲜膜的方法，ZL 201910960535.6

[3] 一种精油缓释保鲜膜的制备方法，ZL 201911006211.5

[4] 一种延缓虾类储藏过程中虾头脱落的方法，ZL 201910955449.6

[5] 一种高抑菌性葡萄籽提取物的制备方法，ZL 201910935584.4

[6] 一种用于生鱼片复配天然生物防腐剂，ZL 201810431993.6

[7] 一种荔枝表皮防褐变方法，ZL201710858896.0

[8] 一种莲藕防褐变保鲜方法，ZL201710858863.6

主要获奖

[1] 中国技术市场金桥奖/项目突出贡献奖，水产品致病微生物控制关键技术研究与应用，中国技术市场协会，2016.09

[2] 中国商业联合会科学技术奖/全国商业科技进步奖二等奖，功能性海洋氨基糖改性制备关键技术创新与应用，中国商业联合会，2021.12

[3] 舟山市自然科学优秀论文一等奖（A级），羧基化功能纳米纤维素作为鱼糜凝胶增强剂：相互作用、性能和机制，舟山市科学技术协会，2023.05

指导学生

[1] 邱愚蘅、何佳悦、孙孟辉、祝世超，获第十届浙江省大学生化学竞赛二等奖，ZnO和稀土Ce掺杂ZnO微纳米材料的制备及其应用研究，浙江省大学生科技竞赛委员会，2018.08

[2] 陈超、余娟、陈美玉、吴宇、王倩莹，获浙江省第八届大学生生命科学竞赛三等奖，入侵植物加拿大一枝黄花多糖的提取分离及抗氧化活性研究，浙江省大学生科技竞赛委员会，2016.12

[3] 华梦洁、晏晗磊、万泽程、邱家港，浙江省大学生科技创新活动计划暨新苗人才计划项目，2020R411013，鱼皮酶解抗菌肽的开发与应用研究

胡家杰、徐跃强、邱愚蘅、丁娇娇，浙江省大学生科技创新活动计划暨新苗人才计划项目，2018R411050，以鱼鳞胶原蛋白基——植物精油复配物作海产品保鲜剂的