付熙哲

个人简介

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付熙哲，男，汉族，副教授，硕士生导师，自治区“天池英才”青年博士，博士毕业于浙江大学生工食品学院，师从罗自生教授。主要从事新疆特色林果高值化开发、新疆特色药食两用资源及特需食品开发、功能因子递送及分子自组装行为机制与应用研究。近五年来在Comprehensive Reviews in Food Science and Food Safety，Ultrasonics Sonochemistry，Food Chemistry等中科院一区TOP期刊发表高水平论文30余篇，其中以第一作者和通讯作者发表中科院一区TOP期刊论文20余篇，ESI高被引论文5篇，H-index18，被国内外同行发表论文引用达1800余次；授权国家发明专利1件，获得广西自然科学二等奖等省部级奖3项；主持国家自然科学基金、兵团科技计划等项目6项；参与国家自然科学基金面上项目2项，国家重点研发计划项目1项；参编普通高等学校食品类专业课程教材《食品安全监管理论与实践概论》1部。

社会兼职

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中国农学会农产品物流分会常务委员；兼职为“Trends in Food Science & Technology”“Food Chemistry”，“Industrial Crops And Products”，“Food and Bioprocess Technology”，“Plant Foods for Human Nutrition”,“Frontiers in Nutrition”,“Frontiers in Artificial Intelligence”,“现代食品科技”等国内外专业期刊审稿。

科研学术工作经历与教育背景

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2023.9--至今     石河子大学，食品学院，副教授

2022.7--2023.9   石河子大学，食品学院，讲师

2018.9--2022.6   浙江大学，食品科学专业，博士

2015.9--2018.6   陕西师范大学，粮食、油脂及植物蛋白工程，硕士

2011.9--2015.6   陕西师范大学，食品质量与安全专业，学士

研究方向：

1．农产品加工副产物高值化开发；

2．新疆特色易腐果蔬加工及物流保鲜技术；

3．功能因子及生物大分子自组装行为机制与应用。

科研项目

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1. 国家自然科学基金（青C），2027.1-2029.12（主持）

2. 兵团指导性科技计划项目，2023.1-2025.12（主持）

3. 自治区科技厅天池英才青年博士项目，2022.12-2025.12（主持）

4. 石河子大学高层次人才科研启动项目，2023.5-2026.5（主持）

5. 第九师重点领域科技攻关项目，2025.6-2027.12（主持）

6. 新疆植物药资源利用教育部重点实验室开放课题，2023.7-2025.6（主持）

7. 国家重点研发计划课题，2019.12-2022.12（参与）

8. 国家自然科学基金面上项目，2021.1-2024.12（参与）

9. 国家自然科学基金地区项目，2023.1-2026.12（参与）

学术论文

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1. Xizhe Fu, Tarun Belwal, Giancarlo Cravotto, et al. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components [J]. Ultrasonics Sonochemistry, 60 (2020) article number 104726. (ESI高被引, IF₅=8.772，中科院1区top)

2. Xizhe Fu, Di Wang, Tarun Belwal, et al. Sonication-synergistic natural deep eutectic solvent as a green and efficient approach for extraction of phenolic compounds from peels of Carya cathayensis Sarg. [J]. Food Chemistry, 2021, 129577 (ESI高被引，IF₅=8.795，中科院1区top)

3. Xizhe Fu, Di Wang, Tarun Belwal, et al. Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace[J]. LWT - Food Science and Technology, 2021 June (144): 111220. (ESI高被引，IF₅=6.295，中科院1区top)

4. Zhibin Xing^#, Xizhe Fu^#, Hao Huang, Yuerong Xu, Lili Wei, Chunhui Shan, Yinglin Du*. Recent advances in Lactobacillus plantarum fermentation in modifying fruit-based products: flavor property, bioactivity, and practical production applications[J]. Comprehensive Reviews in Food Science and Food Safety. 2025;24:e70160. (ESI高被引, IF=15.6, 中科院1区Top)

5. Zhibin Xing, Tarun Belwal, Hao Huang, Xiang Li, Liangxia Han, Yahui Yin, Chunhui Shan, Xizhe Fu*, Yinglin Du*. Combining untargeted metabolomics and chemometrics to reveal the metabolic profiles of jujube-hawthorn fermented beverages at different fermentation stages. Food Chemistry, 2025, article number 146530. (IF=9.8, 中科院1区Top)

6. Hao Huang, Ping Ying, Ye Wang, Qinghong Wu, Lei Wang, Xizhe Fu*. Temperature-dependent convection induced incremental extraction of  anthocyanins from Melastoma dodecandrum Lour. Based on recyclable natural deep eutectic system. Food Chemistry, 2025, article number 144331. (ESI高被引，IF=9.8, 中科院1区Top)

7. Xiaoqiang Zhang, Tingting Wang, Fu Huang, Kaixue Jiang, Zhongyu Ma, Tarun Belwal, Yinglin Du, Yue Zhao, Deyu Long, Xizhe Fu*. Molecularly reconstructed walnut oil-linseed oil based structured lipids: High sn-2 α-linolenic acid content, balanced ω-3/ω-6 ratio, enhanced stability and industrial scalability. LWT,2026, 253:119713.  (IF=7.1, 中科院1区Top)

8. Zhanxia Liu,Binbin Li,Yinglin Du,Wenting Jia, Tarun Belwal, Hongbin Wu, Xinwen Jin, Xizhe Fu*. Lycopene W/O/W emulsions stabilized by Cyperus esculentus starch: effect of oil phase content on stability and in vitro digestive behavior. LWT - Food Science and Technology, 2025,237: 118780. (IF₅=6.295，中科院1区top)

9. Zhanxia Liu, Hongbin Wu, Yinglin Du, Xinwen Jin, Tarun Belwal, Hui Yang, Xizhe Fu*. Effects of harvest maturity coupled with various drying methods on the quality and aroma composition of gray jujube powder. Food Chemistry: X,30 (2025) 102916.  (IF=8.2, 中科院1区Top)

10. Xizhe Fu, Yinglin Du*, Gongnian Xiao, Qiaojun Jia, Tarun Belwal, Zisheng Luo, Tianhua Huang, Xiangzheng Yang, Da Wang, Maoyu Wu and Yanqun Xu*. Whey protein/pectin-coated W/O/W emulsion as stable vehicles for co-loading phenolic compounds of Carya cathayensis Sarg. peels: encapsulation and molecular dynamic behavior. Food Innovation and advance,2025, 30:102916

11. Hexi Yuan, Hao Huang, Yinglin Du*, Jiaqi Zhao, Shiyang Yu, Yanhong Lin, Yan Chen, Chunhui Shan, Yue Zhao, Tarun Belwal, Xizhe Fu*. Sea buckthorn polyphenols on gastrointestinal health and the interactions with gut microbiota[J]. Food Chemistry, 2024, article number 142591.(IF₅=8.795，中科院1区top)

12. Xizhe Fu, Tarun Belwal, Yihan He, et al. Interaction and binding mechanism of cyanidin-3-O-glucoside to ovalbumin in varying pH conditions: a spectroscopic and molecular docking study. Food Chemistry, 2020, 320 (1): 126616. (IF₅=8.795，中科院1区top)

13. Xizhe Fu, Tarun Belwal, Yihan He, Yanqun Xu, Li Li, Zisheng Luo. UPLC-Triple-TOF/MS characterization of phenolic constituents and the influence of natural deep eutectic solvents on extraction of Carya cathayensis Sarg. peels: composition, extraction mechanism and in vitro biological activities. Food Chemistry, 2022, 370: 131042(IF₅=8.795，中科院1区top)

14. Xizhe Fu, Yinglin Du, Ligen Zou, Xingquan Liu, Yihan He, Yanqun Xu, Li Li, and Zisheng Luo. Acidified glycerol as a one-step efficient green extraction and preservation strategy for anthocyanin from blueberry pomace: New insights into extraction and stability protection mechanism with molecular dynamic simulation. Food Chemistry, 2022, article number 133226 (IF₅=8.795，中科院1区top)

15. Xi-Zhe Fu, Qing-An Zhang, Bao-Shan Zhang, et al. Effect of ultrasound on the production of xanthylium cation pigments in a model wine. Food Chemistry, 268 (2018) 431-440. (IF₅=8.795，中科院1区top)

16. YinglinDu, Xizhe Fu, Yiyang Chu, Peiwen Wu, Ye Liu, Lili Ma, Huiqin Tian, and Benzhong Zhu. Biosynthesis and the Roles of Plant Sterols in Development and Stress Responses. International Journal of Molecular Sciences, 2022, 23(4): 2332 (IF₅=6.132，中科院2区).

17. Qing-An Zhang, Xi-Zhe Fu, Juan Francisco García Martín. Effect of ultrasound on the interaction between (-)-epicatechin gallate and bovine serum albumin in a model wine. Ultrasonics Sonochemistry, 37 (2017) 405-413. (导师一作，IF₅=8.772，中科院1区top)

18. Hao Huang, Yingjie Zhu, Xizhe Fu, Ying Zou, Qunhe Li, Zisheng Luo. Integrated natural deep eutectic solvent and pulse-ultrasonication for efficient extraction of crocins from gardenia fruits (Gardenia jasminoides Ellis) and its bioactivities. Food Chemistry, 2022, 380: 132216 (ESI高被引，IF₅=8.795，中科院1区top).

19. Xiaoya Tao, Qiong Wu, Xizhe Fu, Beiwei Zhu, Feng Chen, Bin Liu, Linchun Mao, Zisheng Luo, Li Li, Tiejin Ying. Understanding of exogenous auxin in regulating sucrose metabolism during postharvest tomato fruit ripening. Postharvest Biology and Technology, 2022, 189: 111913 (IF₅=5.821，中科院1区top).

20. Nina Bao, Di Wang, Xizhe Fu, Hujun Xie, Guizhen Gao, Zisheng Luo. Green Extraction of Phenolic Compounds from Lotus Seedpod (Receptaculum Nelumbinis) Assisted by Ultrasound Coupled with Glycerol. Foods, 2021 Jan 25;10(2):239. (IF₅=4.957，中科院2区).

21. Qiong Wu, Chenjie Li, Dongdong Zhang, Qisheng Tian, Xiaoya Tao, Zisheng Luo, Xizhe Fu, Yurong Zhang. Nitrogen modified atmosphere packaging maintains the bioactive compounds and antioxidant capacity of postharvest fresh edible peanuts. Postharvest Biology and Technology, 2022, 190: 111957 (IF₅=5.821，中科院1区top).

获奖

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1. 2023年度广西自然科学奖二等奖（《广西特色植物多酚稳态制备及构效机制》），4/8。

2. 2023年陕西高等学校科学技术研究优秀成果奖二等奖(《超声波快速催陈葡萄酒的自由基及声空化效应机制解析》)，5/9。

专利

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一种天然低共熔溶剂在选择性提取花色苷以及保存花色苷中的应用. (专利号：CN202011503951.2)

承担教学

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主要承担本科生课程《食品机械与设备》，博士研究生课程《论文写作与学术道德规范》、《食品科学前沿专题》教学工作。

研究生培养

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 每年招收研究生2名左右。