姜发堂，男，博士，二级教授，博士生导师，University of Nottingham (英国)荣誉教授，食品软物质结构与功能团队负责人（PI），湖北省重点学科食品科学与工程学科带头人，湖北省食品工业协会副会长，湖北省魔芋产业协会副秘书长。2005年评为享受湖北省政府专项津贴人员，2006年评为湖北省突出贡献专家。姜发堂教授主要从事食品软物质及高分子材料领域的教学与研究工作。发表学术论文192篇，其中SCI收录59篇（含Top学术期刊论文32篇）。编著教材2部，主办1次国际会议（亲水胶体发展趋势国际研讨会）并多次参加国际会议并作报告。2017年在意大利获得世界可持续能源技术协会（World Society of Sustainable Energy Technologies）颁发的生物材料技术创新大奖；2019年获得湖北省科学进步奖二等奖。主持科研项目30余项（其中国家自然科学基金面上项目4项）。

（1）学术论文 发表学术论文188篇，其中SCI收录55篇（含Top学术期刊论文31篇）： [1]Yao, X., Yao, X., Xu, K., Wu, K., Jiang, F., Nishinari, K., & Phillips, G. O. (2020). Iron encapsulated microstructured gel beads using emulsification-gelation technique for alginate-caseinate matrix. Food & Function, accepted [2]Fang, Y., Wang, W., Qian, H., Wu, K., Xiao, M., Ni, X., Jiang, F., Chen S. (2020). Regular film property changes of konjac glucomannan/mung bean starch blend films, Starch – Stärke, accepted. [3]Yao, X., Yao, X., Xu, K., Wu, K., Chen, X., Liu, N., Nishinari, K., Phillips, G. O., & Jiang, F. (2020). Trivalent iron induced gelation in Artemisia sphaerocephala Krasch. polysaccharide. International Journal of Biological Macromolecules, 144, 690-697. [4]Qiao, D., Wang, Z., Li, H., Zhang, B., Pu, H., Jiang, F., & Zhao, S. (2019). Supramolecular and molecular structures of potato starches and their digestion features. International Journal of Biological Macromolecules, accepted. [5]Li, C., Wu, K., Su, Y., Riffat, S., Ni, X., Jiang, F.(2019). Effect of drying temperature on structural and thermomechanical properties of konjac glucomannan-zein blend films, 138, 135-143 [6]Wang, Y., Su, Y., Wang, W., Fang, Y., Riffat, S. B., & Jiang, F. (2019). The advances of polysaccharide-based aerogels: Preparation and potential application. Carbohydrate Polymers, 226, 115242. [7]Wang, W., Fang, Y., Ni, X., Wu, K., Wang, Y., Jiang, F., & Riffat, S. B. (2019). Fabrication and characterization of a novel konjac glucomannan-based air filtration aerogels strengthened by wheat straw and okara. Carbohydrate Polymers, 224, 115129. [8]Li, J., Dong, L., Xiao, M., Qiao, D., Wu, K., Jiang, F., Riffa, S. B., & Su, Y. (2019). A novel and accurate method for moisture adsorption isotherm determination of sultana raisins. Food Analytical Methods, in press. [9]Zhang, B., Gilbert, E. P., Qiao, D., Xie, F., Wang, D. K., Zhao, S., & Jiang, F. (2019). A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering. Food Hydrocolloids, 95, 133-142. [10]Chen, K., Tian, Z., Jiang, F., & Long, C.-a. (2019). Development of penicillium italicum-specific primers for rapid detection among fungal isolates in citrus. Journal of Microbiology and Biotechnology, 29(6), 984-988. [11]Chen, K., Tian, Z., Jiang, F., Cheng, Y., & Long, C.-a. (2019). The shared and specific genes and a comparative genomics analysis within three hanseniaspora strains. International Journal of Genomics, 2019, 6. [12]Qiao, D., Tu, W., Liao, A., Li, N., Zhang, B., Jiang, F., Zhong, L., Zhao, S., Zhang, L., & Lin, Q. (2019). Multi-scale structure and pasting/digestion features of yam bean tuber starches. Carbohydrate Polymers, 213, 199-207. [13]Qiao, D., Tu, W., Wang, Z., Yu, L., Zhang, B., Bao, X., Jiang, F., & Lin, Q. (2019). Influence of crosslinker amount on the microstructure and properties of starch-based superabsorbent polymers by one-step preparation at high starch concentration. International Journal of Biological Macromolecules, 129, 679-685. [14]Dai, S., Jiang, F., Shah, N. P., & Corke, H. (2019). Functional and pizza bake properties of Mozzarella cheese made with konjac glucomannan as a fat replacer. Food Hydrocolloids, 92, 125-134. [15]Qiao, D., Tu, W., Zhang, B., Wang, R., Li, N., Nishinari, K., Riffat, S., & Jiang, F. (2019). Understanding the multi-scale structure and digestion rate of water chestnut starch. Food Hydrocolloids, 91, 311-318. [16]Shu, M., Yao, X., Wu, K., Zhang, K., Nishinari, K., Phillips, G. O., Yao, X., & Jiang, F. (2018). Preparation and stability of nano-scaled gel beads of λ-carrageenan bound with ferric ions. International Journal of Biological Macromolecules, in press [17]Yao, X., Nie, K., Chen, Y., Jiang, F., Kuang, Y., Yan, H., Fang, Y., Yang, H., Nishinari, K., & Phillips, G. O. (2018). The influence of non-ionic surfactant on lipid digestion of gum Arabic stabilized oil-in-water emulsion. Food Hydrocolloids, 74, 78-86. [18]Yao, X., Chen, Y., Shu, M., Zhang, K., Gao, Z., Kuang, Y., Fang, Y., Nishinari, K., Phillips, G. O., & Jiang, F. (2018). Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro. Food & Function, 9(2), 1017-1027. [19]Wu, K., Zhu, Q., Qian, H., Xiao, M., Corke, H., Nishinari, K., & Jiang, F. (2018). Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films. Food Hydrocolloids, 79, 301-309. [20]Wang, Y., Wu, K., Xiao, M., Riffat, S. B., Su, Y., & Jiang, F. (2018). Thermal conductivity, structure and mechanical properties of konjac glucomannan/starch based aerogel strengthened by wheat straw. Carbohydrate Polymers, 197, 284-291. [21]Wang, Y., Chen, X., Kuang, Y., Xiao, M., Su, Y., & Jiang, F. (2018). Microstructure and filtration performance of konjac glucomannan-based aerogels strengthened by wheat straw. International Journal of Low-Carbon Technologies, 13(1), 67-75. [22]Qiao, D., Li, S., Yu, L., Zhang, B., Simon, G., & Jiang, F. (2018). Effect of alkanol surface grafting on the hydrophobicity of starch-based films. International Journal of Biological Macromolecules, 112, 761-766. [23]Ni, X., Wang, K., Wu, K., Corke, H., Nishinari, K., & Jiang, F. (2018). Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems. Carbohydrate Polymers, 188, 260-267. [24]Wu, K., Gunaratne A., Gan, R., Bao J., Corke, H., & Jiang F. (2018). Relationships between cooking properties and physicochemical properties in brown and white Rice. Starch - Stärke, 70(5-6), 1700167. [25]Dai, S., Jiang, F., Corke, H., & Shah, N. P. (2018). Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer. Food Research International, 107, 691-699. [26]Chen, Y., Shu, M., Yao, X., Wu, K., Zhang, K., He, Y., Nishinari, K., Phillips, G. O., Yao, X., & Jiang, F. (2018). Effect of zein-based microencapsules on the release and oxidation of loaded limonene. Food Hydrocolloids, 84, 330-336. [27]Zhang, B., Xie, F., Wang, D. K., Zhao, S., Niu, M., Qiao, D., Xiong, S., Jiang, F., Zhu, J., & Yu, L. (2017). An improved approach for evaluating the semicrystalline lamellae of starch granules by synchrotron SAXS. Carbohydrate Polymers, 158, 29-36. [28]Yang, F., Zhang, M., Yang, H., Yan, W., & Jiang, F. (2017). Effect of aggregate size on liquid absorption characteristics of konjac glucomannan superabsorbent. Journal of Applied Polymer Science, 134(42), 45416. [29]Xiao, M., Jiang, M., Wu, K., Yang, H., Ni, X., Yan, W., Phillips, G. O., & Jiang, F. (2017). Investigation on curdlan dissociation by heating in water. Food Hydrocolloids, 70, 57-64. [30]Wang, K., Wu, K., Xiao, M., Kuang, Y., Corke, H., Ni, X., & Jiang, F. (2017). Structural characterization and properties of konjac glucomannan and zein blend films. International Journal of Biological Macromolecules, 105, Part 1, 1096-1104. [31]Qiao, D., Zhang, B., Huang, J., Xie, F., Wang, D. K., Jiang, F., Zhao, S., & Zhu, J. (2017). Hydration-induced crystalline transformation of starch polymer under ambient conditions. International Journal of Biological Macromolecules, 103, 152-157. [32]Qiao, D., Yu, L., Bao, X., Zhang, B., & Jiang, F. (2017). Understanding the microstructure and absorption rate of starch-based superabsorbent polymers prepared under high starch concentration. Carbohydrate Polymers, 175, 141-148. [33]Qiao, D., Xie, F., Zhang, B., Zou, W., Zhao, S., Niu, M., Lv, R., Cheng, Q., Jiang, F., & Zhu, J. (2017). A further understanding of the multi-scale supramolecular structure and digestion rate of waxy starch. Food Hydrocolloids, 65, 24-34. [34]Luan, J., Wu, K., Li, C., Liu, J., Ni, X., Xiao, M., Xu, Y., Kuang, Y., & Jiang, F. (2017). pH-Sensitive drug delivery system based on hydrophobic modified konjac glucomannan. Carbohydrate Polymers, 171, 9-17. [35]Gao, Z., Zhao, J., Huang, Y., Yao, X., Zhang, K., Fang, Y., Nishinari, K., Phillips, G. O., Jiang, F., & Yang, H. (2017). Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration. LWT - Food Science and Technology, 76, 1-8. [36]Dai, S., Jiang, F., Shah, N. P., & Corke, H. (2017). Stability and phase behavior of konjac glucomannan-milk systems. Food Hydrocolloids, 73, 30-40. [37]Yao, X., Zhang, W., Nie, K., Gao, Z., Fang, Y., Nishinari, K., Phillips, G. O., & Jiang, F. (2016). Effect of gum Arabic, gum ghatti and sugar beet pectin as interfacial layer on lipid digestibility in oil-in-water emulsions. Food Biophysics, 11(3), 292-301. [38]Yao, X., Xiang, S., Nie, K., Gao, Z., Zhang, W., Fang, Y., Nishinari, K., Phillips, G. O., & Jiang, F. (2016). Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions. RSC Advances, 6(18), 14635-14642. [39]Xiao, M., Wan, L., Corke, H., Yan, W., Ni, X., Fang, Y., & Jiang, F. (2016). Characterization of konjac glucomannan-ethyl cellulose film formation via microscopy. International Journal of Biological Macromolecules, 85, 434-441. [40]Wu, X., Nishinari, K., Gao, Z., Zhao, M., Zhang, K., Fang, Y., Phillips, G. O., & Jiang, F. (2016). Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase. Food Hydrocolloids, 52, 942-951. [41]Ni, X., Ke, F., Xiao, M., Wu, K., Kuang, Y., Corke, H., & Jiang, F. (2016). The control of ice crystal growth and effect on porous structure of konjac glucomannan-based aerogels. International Journal of Biological Macromolecules, 92, 1130-1135. [42]Ni, X., Chen, W., Xiao, M., Wu, K., Kuang, Y., Corke, H., & Jiang, F. (2016). Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions. International Journal of Biological Macromolecules, 92, 423-430. [43]Zhao, M., Qu, F., Cai, S., Fang, Y., Nishinari, K., Phillips, G. O., & Jiang, F. (2015). Microencapsulation of Lactobacillus acidophilus CGMCC1.2686: Correlation Between Bacteria Survivability and Physical Properties of Microcapsules. Food Biophysics, 10(3), 292-299. [44]Zhang, L., Shi, Z., Shangguan, W., Fang, Y., Nishinari, K., Phillips, G. O., & Jiang, F. (2015). Emulsification properties of sugar beet pectin after modification with horseradish peroxidase. Food Hydrocolloids, 43, 107-113. [45]Xiao, M., Dai, S., Wang, L., Ni, X., Yan, W., Fang, Y., Corke, H., & Jiang, F. (2015). Carboxymethyl modification of konjac glucomannan affects water binding properties. Carbohydrate Polymers, 130, 1-8. [46]Xiang, S., Yao, X., Zhang, W., Zhang, K., Fang, Y., Nishinari, K., Phillips, G. O., & Jiang, F. (2015). Gum Arabic-stabilized conjugated linoleic acid emulsions: Emulsion properties in relation to interfacial adsorption behaviors. Food Hydrocolloids, 48, 110-116. [47]Li, X., Jiang, F., Ni, X., Yan, W., Fang, Y., Corke, H., & Xiao, M. (2015). Preparation and characterization of konjac glucomannan and ethyl cellulose blend films. Food Hydrocolloids, 44, 229-236. [48]Wang, L., Xiao, M., Dai, S., Song, J., Ni, X., Fang, Y., Corke, H., & Jiang, F. (2014). Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films. Carbohydrate Polymers, 101, 136-145. [49]Liu, D., Qu, P., Yan, W., Ni, X., Corke, H., & Jiang, F. (2014). Konjac polysaccharides affect the quality, cell Structure, and moisture balance of baked bread. Cereal Chemistry, 91(6), 610-615. [50]Cai, S., Zhao, M., Fang, Y., Nishinari, K., Phillips, G. O., & Jiang, F. (2014). Microencapsulation of Lactobacillus acidophilus CGMCC1.2686 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources. Food Hydrocolloids, 39, 295-300. [51]Zhao, M., Jiang, B., Hang, H., Fang, Y., Jiang, F., & Phillips, G. O. (2013). Efficient induction of inulin fructotransferase by inulin and by difructose anhydride III in Arthrobacter aurescens SK 8.001. European Food Research and Technology, 236(6), 991-998. [52]Yao, X., Wang, N., Fang, Y., Phillips, G. O., Jiang, F., Hu, J., Lu, J., Xu, Q., & Tian, D. (2013). Impact of surfactants on the lipase digestibility of gum arabic-stabilized O/W emulsions. Food Hydrocolloids, 33(2), 393-401. [53]Mao, P., Zhao, M., Zhang, F., Fang, Y., Phillips, G. O., Nishinari, K., & Jiang, F. (2013). Phase separation induced molecular fractionation of gum arabic—Sugar beet pectin systems. Carbohydrate Polymers, 98(1), 699-705. [54]Yao, X., Zhu, X., Pan, S., Fang, Y., Jiang, F., Phillips, G. O., & Xu, X. (2012). Antimicrobial activity of nobiletin and tangeretin against Pseudomonas. Food Chemistry, 132(4), 1883-1890. [55]Yan, H., Cai, B., Cheng, Y., Guo, G., Li, D., Yao, X., Ni, X., Phillips, G. O., Fang, Y., & Jiang, F. (2012). Mechanism of lowering water activity of konjac glucomannan and its derivatives. Food Hydrocolloids, 26(2), 383-388. [56]Li, X., Fang, Y., Al-Assaf, S., Phillips, G. O., Yao, X., Zhang, Y., Zhao, M., Zhang, K., & Jiang, F. (2012). Complexation of bovine serum albumin and sugar beet pectin: structural transitions and phase diagram. Langmuir, 28(27), 10164-10176. [57]Li, X., Fang, Y., Al-Assaf, S., Phillips, G. O., & Jiang, F. (2012). Complexation of bovine serum albumin and sugar beet pectin: Stabilising oil-in-water emulsions. Journal of Colloid and interface Science, 388(1), 103-111. [58]Wang, J., Ma, Z., Zhang, L., Fang, Y., Jiang, F., & Phillips, G. O. (2011). Structure and chain conformation of water-soluble heteropolysaccharides from Ganoderma lucidum. Carbohydrate Polymers, 86(2), 844-851. [59]Fang, Y., Li, L., Vreeker, R., Yao, X., Wang, J., Ma, Q., Jiang, F., & Phillips, G. O. (2011). Rehydration of dried alginate gel beads: Effect of the presence of gelatin and gum arabic. Carbohydrate Polymers, 86(3), 1145-1150. (2)专利 [1]超强吸水剂及其制备方法，ZL 02147733.7，发明专利。 [2]植物多糖海绵体及其制备方法，ZL 02147734.5，发明专利。 [3]植物硬空心胶囊及其制备方法，ZL 200410012944.7，发明专利。 [4]卫生巾，ZL 02278788.7，实用新型专利。 [5]可食性干燥剂，200510018580.8，发明专利。 [6]一种干燥剂及制备方法，200610018377.5，发明专利。 [7]魔芋保润剂及其在卷烟中的应用，200910061990.9，发明专利。 [8]植物多糖香烟过滤嘴及制备方法，201110231849.6，发明专利。 [9]一种复合多糖可食膜的制备方法，201310663008.1，发明专利。 [10]一种多糖-蛋白复合膜及其制备方法，201310663315.X，发明专利。 [11]一种植物多糖气凝胶吸音降噪材料及制备方法，201710030373.7，发明专利。 [12]一种植物多糖保温隔热气凝胶材料及制备方法，发明专利，申请日2017年1月17日。 [13]一种植物多糖气凝胶吸音降噪材料及制备方法，201710030354.4发明专利，申请日2017年1月17日。 （3）专著 [1]方便食品原料学与工艺学，姜发堂等编，中国轻工业出版社，出版日期：1997-11-01，ISBN：7501921741 [2]食品化学，阚建全、段玉峰、姜发堂主编，中国计量出版社，出版日期：2009-2，ISBN：9787502629533