谢湖均

男， 浙江工商大学， 教授/研究员/教授级高工或同等级别

学习/工作经历

2000.09-2004.06 浙江大学化学系 本科 雷群芳研究员
2004.09-2009.06 厦门大学物理化学 博士 曹泽星教授
2007.04-2007.10 香港浸会大学化学系 研究助理 郑元杰教授
2010.10-2014.05 浙江大学化学系 博士后 方文军教授
2012.01-2013.01 香港科技大学化学系 博士后 林振阳教授
2017.09-2018.06 复旦大学化学系 访问学者 徐昕教授
2009.09-2011.12 浙江工商大学应用化学系 讲师
2012.01-2018.11 浙江工商大学应用化学系 副教授
2018.12-至今 浙江工商大学食品与生物工程学院 教授，浙江省高校领军人才，教务处副处长

研究领域和兴趣

化学热力学；蛋白质聚集和凝聚；营养物质包埋与递送；AI for food science；分子动力学模拟

主要业绩

谢湖均，博士，三级教授，博士生导师，浙江宁波余姚人，现任浙江工商大学教务处副处长，入选全球前2%顶尖科学家榜单。浙江大学本科，厦门大学博士，浙江大学和香港科技大学博士后。浙江省高校领军人才计划高层次拔尖人才，校西湖学者，中国国际“互联网+”创新创业大赛评审专家，浙江省大学生化学竞赛专家委员会委员，中国化学会高级会员，中国化学会化学热力学与热分析专业委员会第一届青年委员，浙江省农业农村厅第三届农业产业技术推广服务团队家禽组专家，浙江省食品学会常务理事，Food Biomacromolecules副主编，Frontier in Chemistry副主编，Food Quality and Safety青年编委，Chinese Chemical Letters青年编委。主要从事食品胶体与营养、蛋白质聚集和凝聚、营养物质包埋与递送、智能保鲜、AI for Foods等食品生物大分子体系的化学热力学研究，主持国家自然科学基金（面上和青年），教育部实验教学和教学实验室建设研究项目，浙江省自然科学基金（重点和一般），浙江省本科教育省级教学改革项目，浙江省高等教育学会重点教学改革项目，省线下一流课程《物理化学》，浙江省基础公益研究计划农村农业项目，企业项目等教学科研项目20余项。获得2025年浙江省教学成果奖一等奖（5/10）、2024年浙江省研究生教育学会教育成果奖二等奖（4/10）。在Journal of the American Chemical Society，Angewandte Chemie International Edition，Journal of Physical Chemistry B，ACS Catalysis，Food Hydrocolloids，Science China Chemistry，Food Chemistry，National Science Review，Critical Reviews in Food Science and Nutrition, Comprehensive Reviews in Food Science and Food Safety等杂志发表第一或通讯作者（含共同）SCI论文120余篇，H-index=41，其中热点论文1篇，高被引论文8篇，由Elsevier出版的国际学术合作著作1部，申请和授权国家发明专利8件。担任各类基金奖项，Nature Catalysis，Nature Communication，Journal of the American Chemical Society，Angewandte Chemie International Edition，ACS Catalysis, Langmiur，Journal of Agricultural and Food Chemistry，Food Hydrocolloids，Food Chemistry，Physical Chemistry Chemical Physics，Journal of Physical Chemistry B，International Journal of Biological Macromolecules等评审人。

代表成果

(1) Chengzhi Liu†, Nan Lv†, Lijuan Dong, Min Huang (黄敏)*, Qing Shen, Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie (谢湖均)*. Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids. 2023, 135, 108226. (if = 14, ESI高被引论文，前1%)

(2) Gerui Ren, Ying He, Junfei Lv, Ying Zhu, Zhengfang Xue, Yujing Zhan, Yufan Sun, Xin Luo, Ting Li, Yuling Song, Fuge Niu, Min Huang, Sheng Fang, Linglin Fu, Hujun Xie (谢湖均)*. Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshness. International Journal of Biological Macromolecules. 2023, 233, 123414. (if = 9, ESI高被引论文，前1%)

(3) Gerui Ren, Jieyu Shi, Sijie Huang, Chengzhi Liu, Fangfang Ni, Ying He, Xin Luo, Ting Li, Yuling Song, Min Huang, Hujun Xie (谢湖均)*. The fabrication of novel zein and resveratrol covalent conjugates: Enhanced thermal stability, emulsifying and antioxidant properties. Food Chemistry. 2022, 374, 131612. (if = 10, ESI高被引论文，前1%)

(4) Chengzhi Liu,† Nan Lv,† Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie (谢湖均)*. Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids. 2021, 120, 106906. (if = 14, ESI高被引论文，前1%)

(5) Jian Gao†, Yuezhong Mao†, Chuyue Xiang, Mengna Cao, Gerui Ren, Hujun Xie (谢湖均)*, Kuiwu Wang, Xiangjuan Ma, Di Wu. Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model. Food Chemistry. 2021, 354, 129516. (if = 10, ESI高被引论文，前1%)

(6) Chuyue Xiang, Jian Gao, Haoxin Ye, Gerui Ren, Xiangjuan Ma, Hujun Xie (谢湖均)*, Sheng Fang (房升)*, Qunfang Lei, Wenjun Fang. Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion. Food Hydrocolloids. 2020, 106, 105926. (if = 14, ESI高被引论文，前1%)

(7) Hujun Xie (谢湖均)*, Chuyue Xiang, Yang Li, Lihong Wang, Zhijun Song, Xiangjuan Ma, Xiaoxing Lu, Qunfang Lei, Wenjun Fang (方文军)*. Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery. Food Hydrocolloids. 2019, 89, 111−121. (if = 14, ESI高被引论文，前1%)

(8) Hujun Xie (谢湖均), Xin Luo, Ying Gao, Min Huang, Gerui Ren, Rongmi Zhou, Yulu Sun, Haoxin Ye, Qunfang Lei, Wenjun Fang, Yong-Quan Xu (许勇泉)*. Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity. Food Hydrocolloids. 2024, 151, 109768. (if = 14, ESI高被引论文，前1%)

(9) Hujun Xie (谢湖均), Qing Cao, Yingying Jiang, Yingying Pan, Sihan Chen, Qingbo Jiao, Gerui Ren, Di Wu, Min Huang (黄敏)*. Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes. Food Hydrocolloids. 2025, 158, 110605. (if = 14, ESI热点论文，前0.1%)

(10) Yifan Zhao, Jialei Hu, Ruyi Chen, Fengping Xiong, Hujun Xie (谢湖均)*, Hanfeng Ding (丁寒锋)*. Divergent total syntheses of (-)-crinipellins facilitated by a HAT-initiated dowd-beckwith rearrangement. Journal of the American Chemical Society. 2022, 144, 2495−2500. (if = 17)

(11) Chaorong Wang, Zhencheng Lai, Hujun Xie*, Sunliang Cui*. Triazenyl alkynes as versatile building block in multicomponent reaction: Diastereoselective synthesis of β-amino amides. Angewandte Chemie International Edition. 2021, 60, 5147–5151. (if = 17)

(12) Hujun Xie*, Qingbo Jiao, Hao Li, Haoxin Ye, Gerui Ren, Min Huang, Tianxi Yang*. Artificial intelligence-assisted identification and screening strategies in sweetener design. Critical Reviews in Food Science and Nutrition. 2025, 65, 8974-8989. (if = 13)

(13) Min Huang, Qunang Zhang, Wuhan Chen, Haoxin Ye, Gerui Ren, Zhijun Song, Qunfang Lei, Wenjun Fang, Hujun Xie*. Microfluidics in intelligent fresh produce preservation and detection: From precision sensing to active delivery systems. Comprehensive Reviews in Food Science and Food Safety. 2026, 25, e70575. (if = 16)

*以上信息由高级会员个人更新和维护。