田方副教授

基本信息

姓名：田方

研究方向：水产品贮运加工与精准营养靶向递送

院系：浙江海洋大学食品与药学学院食品科学与工程系

联系方式：tianfang@zjou.edu.cn

学习/工作经历

2015-09至2019-06，南京林业大学，发酵工程（食品科学方向），博士

教学情况

主讲《食品生物化学》、《食品化学》、《食品安全风险评估与管理》、《食品专业外语》、《食品加工新技术》等本科生课程；《食品生物技术专题》、《试验设计与数据处理》等留学生和研究生课程。

荣获浙江省第五届高校教师教学创新大赛三等奖、浙江省优秀研究生教学案例奖，浙江海洋大学第五届教师教学创新大赛特等奖，第十三届青年教师教学竞赛一等奖、第二届“超星杯”在线教学大赛优胜奖、“蚂蚁岛精神+”优秀案例特等奖，浙江海洋大学研究生教学成果奖二等奖。主持浙江省“十四五”第二批本科省级教学改革项目、浙江省第一批课 程思政教学研究项目、浙江海洋大学研究生教育质量工程项目3项、第二批课程思政教学示范课程项目等；作为副主编参编国家级精品课程汉英双语教材1部，发表教改论文1篇。

科研项目

[1]水产品提质高值化及全资源利用技术研究，横向项目，2024-11至2025-06，主持。

[2]浙江省科学技术厅,浙江省基础公益研究计划项目, LGN22C200030,鱼肉解冻品质保障及改良的关键技术研究, 2022-01至2024-12, 10万元,主持。

[3]舟山市科学技术局,舟山市科技计划项目, 2020C13045,玉米速冻加工关键技术开发及产业化, 2020-11至2023-06, 30万元,主持。

[4]浙江海洋大学人才引进科研基金项目，2019-08至2021-08，10万元,主持。

[5]浙江海洋大学,青年创新专项/一般, 2021J013,水产品解冻品质保障及改良的关键技术研究, 2021-01至2022-12, 7万元,主持。

[6]猕猴桃绿色贮藏加工技术研究,企业横向课题, 2021-01至2022-12, 3万元,主持。

代表性论文著作

[1] Fang Tian, Wenyuchu Chen, Weiliang Guan*, Yujin Li, Zan Ni, Chongsheng Zhang, Xiaona Wang, Luyun Cai*.The enhancement of surimi gels by utilizing coconut oil pre-emulsion loaded with pterostilbene and tempo modified cellulos, Carbohydrate Polymers, 2025, 357: 123488

[2] Fang Tian, Shuyi Xu, Miaoyu Gan, Baihui Chen, Qian Luan*, Luyun Cai*.Bionic cell wall models: Utilizing TEMPO-oxidized cellulose nanofibers for fucoxanthin delivery systems, Carbohydrate Polymers, 2025,348:122850

[3] Ruizhi Yang, Haotian Deng, Lingxiang Bao, Fang Tian*, Jiangfei Li, Luping Zhao, Lu Liu, Yadong Zhao*, Non-covalent binding of cyanidin-3-O-glucoside onto peanut oil body for improved stability: Molecular interactions and properties, Food Chemistry, 2025,484: 144384

[4] Fang Tian, Yming Lan, Ailing Cao, Weiliang Guan, Luyun Cai. Recent advances in crustacean melanosis: Mechanism of melanosis, evaluation methods, and inhibition techniques, Food Chemistry, 2025,487: 144729

[5]BingbingDong,LuyunCai,YangguangWang,XinyuYuan,FangTian*,RanXu*,Optimizing organic carbon supplementation forTribonema minus: Sodium acetatedriven improvements inbiomass, lipid yield, andmetabolic pathways,Journal of Applied Phycology,2025,37:2217–2229

[6]Fang Tian, Jing Liu, Panpan Wang, Ran Xu**, Luyun Cai*.EngineeringPhaeodactylum tricornutumexosomes to enhance intracellular fucoxanthin delivery,Food Bioscience,2024,59:104164

[7]Fang Tian, Wenyuchu Chen, Xiaohan Gu, Weiliang Guan*,Luyun Cai*.Thawing of Frozen Hairtail (Trichiurus lepturus) with Graphene Nanoparticles Combined with Radio Frequency: Variations in Protein Aggregation, Structural Characteristics, and Stability. Foods 2024, 13, 1632

[8]Yijin Liu, Xinyan Tong, Jiajia Li, Ruizhi Yang, Zhengjie Liu, Xuezhi Shi, Bin Zheng, Fang Tian*,Yadong Zhao*. Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species. Foods,2025, 14, 501

[9]Fang Tian; Xiaohan Gu; Yujin Li; Luyun Cai.Evaluating the effects of graphenenanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle, Journal of the Science of Food and Agriculture, 2024, 104(5): 2809-2819

[10]Xinyan Tong, Yijin Liu, Ganping Wei, Nasra Seif Juma, Fang Tian**, Dieynabou Diao, Meiling Chen, Bin Zheng, Yadong Zhao*,Understanding the role of CaCl₂in salt substitute for low-salt and high-quality surimi products,Current Research in Food Science,2024,9:100877

[11]Jing Liu, Weiliang Guan, Zhidong Sun, Yunfan Ni, Long He, Fang Tian*,Luyun Cai*.Application ofCyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine. Molecules,2024, 29, 32

[12] Yadong Zhao*; Ganping Wei; Jiajia Li;Fang Tian*; Bin Zheng; Pingping Gao; Rusen Zhou; Comparative study on the effect of different salts on surimi gelation and gel properties, Food Hydrocolloids, 2023, 144(108982): 1-9

[13] Ran Zhao; Weiliang Guan; Pingan Zheng;Fang Tian*; Zhenzhe Zhang; Zhidong Sun; Luyun Cai; Development of edible composite film based on chitosan nanoparticles and their application inpackaging of fresh red sea bream fillets, Food Control, 2022, 132: 108545

[14] Wendi Zhang;Fang Tian; Shucheng Liu; Luyun Cai; Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study, Journal of the Science of Food and Agriculture, 2022, 103: 856-864

[15]陈柏慧,蔡路昀,邹继华,贾江花,汪屹,杨柳枫,田方*,栾倩*,季铵化纤维素纳米纤维/玉米醇溶蛋白纳米粒子对岩藻黄质稳态化性能调控[J].食品科学,2025, 46(17): 43-55

[16]徐淑怡,田方*,蔡路昀,藻油DHA乳液稳态化递送体系研究进展[J].中国食品学报, 2024, 24(6): 434-444.

[17]陈柏慧,田方*,蔡路昀*,藻油DHA微胶囊制备及稳态化递送技术研究进展[J].中国食品学报, 2024, 24(7): 414-424.

[18]田方,陈文宇初,管维良,蔡路昀,张滋慧,张崇生*,倪赞,陈祜福,黄旭辉,多酚对鱼糜凝胶特性影响的研究进展[J].2025, 44(2): 1-11.

[19]田方,徐咏菁,孙志栋,周琦,王志远,华镇南,蔡路昀.低温等离子体处理对鲜切猕猴桃片微观结构及理化特性的影响[J].食品与发酵工业. 2023, 21, 167-174.

[20]董冰冰,田方*,刘静,蔡路昀.发酵型果酒降酸工艺及其对风味影响的研究进展[J].食品工业科技.2023,22, 368-376.

[21]徐咏菁,陈文宇初,田方*,蔡路昀,倪赞,张崇生,陈祜福.不同提取方式下小黄鱼下脚料粗鱼油脂肪酸组成及挥发性风味成分的变化[J].现代食品科技.2023,11,253-262.

[22]陈飞雪,田方*,王阳光,王金金.复合护色剂研制及其对白糯玉米品质的影响[J].粮食与油脂.2023,11, 59-63.

主要专利及获奖情况

(1)一种用于制备鱼油微胶囊的复合壁材及其制备方法与应用，蔡路昀;田方;陈文宇初;李钰金;张崇生;倪赞;陈祜福.CN 117256857 B.

(2)田方(3/10); 2023年产学研合作创新成果奖,中国产学研合作促进会, 2024；

(2)田方(5/9);全国商业科技进步奖特等奖,中国商业联合会,科技进步, 2022；

(3)田方(9/10);第十届“梁希林业科学技术奖”科技进步二等奖,国家林业和草原局,科技进步,省部二等奖, 2019.