个人简介
徐港，博士，海南自由贸易港E类高层次人才。长期从事药食同源果品多糖的结构特征解析、组分互作及肠道吸收行为与机制研究。近五年在Trends Food Sci. Technol., Carbohydr. Polym., Food Hydrocoll., Food Chem., Food Sci. Hum. Wellness等国外主流期刊上发表论文10余篇。
教育背景
2019.09～2025.12，华中农业大学，食品科学，博士学位
2015.09～2019.06，武汉轻工大学，食品科学与工程，学士学位
工作经历
2026.03～至 今，365英国上市，365集团，讲师
科研项目
1. 365英国上市科研启动基金项目，在研，主持
2. 国家自然科学基金委员会，面上项目，32172350，结题，参与
文章著作
1. Xu, G., Zhao, J., Shi, K., Xu, Y., Hu, H., Xu, X., Hu, T., Zhang, P., Yao, J., & Pan, S*. (2023). Trends in valorization of citrus by-products from the net-zero perspective: Green processing innovation combined with applications in emission reduction. Trends in Food Science & Technology, 137, 124-141. (IF=15.3, 一区)
2. Xu, G., Zhao, J., Yao, J., Xu, Y., Yuan, X., Pan, S*. (2025). Effects of aging on the fine structure, chain conformation, and morphology of chenpi polysaccharides. Carbohydrate Polymers, 349(PartA), 122970. (IF=12.5, 一区)
3. Xu, G., Zhao, J., Shi, K., Pan, S*. (2025). Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase. Food Hydrocolloids, 167, 111403. (IF=12.4, 一区)
4. Xu, G., Zhao, J., Hu, T., Xu, Y., Yuan, X., Pan, S*. (2025). Structural evolution of citrus peel polysaccharides during aging modulates the in vitro digestive stability of EGCG and its transmembrane transport across Caco-2 monolayers. Food Science and Human wellness, (IF=7.4, 一区)
5. Xu, G.1, Yuan, X.1, Zhang, J., Hu, W.*, Pan, S. (2025). Co-treatment of ethylene and methyl jasmonate synergistically enhances postharvest marketability and quality of lemons by regulating phenolic metabolism and antioxidant capacity. Food Chemistry, 494, 146022. (IF=9.8, 一区)
获奖
无
专利
无
承担教学
无
公司产品
欢迎对热带水果中天然多糖的健康功效感兴趣的同学加入课题组，我们一起从分子结构到肠道吸收，探秘多糖的精准营养之路！同时也欢迎本科生来实验室体验科研，从实践中锻炼创新思维！
