本科 2003年至2007年 畢業(yè)于河南工業(yè)大學(xué)（鄭州糧院）食品科學(xué)與工程專(zhuān)業(yè)

碩士 2007年至2009年 畢業(yè)于中國(guó)農(nóng)業(yè)大學(xué)農(nóng)產(chǎn)品加工及貯藏工程專(zhuān)業(yè)

博士 2009年至2012年 畢業(yè)于中國(guó)農(nóng)業(yè)大學(xué)農(nóng)產(chǎn)品加工及貯藏工程專(zhuān)業(yè)

2010年至2011年在美國(guó)麻省大學(xué)食品科學(xué)與工程專(zhuān)業(yè)國(guó)家公派留學(xué)

主要從事食品添加劑中大分子之間的相互作用；納米與微膠囊技術(shù)；功能性色素及油脂穩(wěn)態(tài)化技術(shù)；超臨界、超高壓加工技術(shù)（提取與分離；反應(yīng)制備）。

已發(fā)表學(xué)術(shù)論文30篇，以第一作者發(fā)表論文20篇，其中SCI論文7篇、會(huì)議論文4篇、中文核心期刊9篇、主編專(zhuān)著1部。參與教育部成果鑒定2項(xiàng)，參加研究課題6項(xiàng)，主要科研成果如下:

[1] Xu, D., Yuan F., Gao, Y, McClements, J., & Decker, E*. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion Food Chemistry 2014, 156(1), 374-379

[2] Xu, D., Yuan F., Gao, Y, McClements, J., & Decker, E*. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of beta-carotene in conjugated whey protein-pectin stabilized emulsion. Food Chemistry, 2013: 139, 1098-1104

[3] Xu, D., Wang, X., Jiang, J., Yuan, F., Decker, E., & Gao, Y*. Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of beta-carotene in WPI-stabilized oil-in-water emulsions. LWT-Food Science and Technology, 2013, 54(1), 236-241

[4] Xu, D., Wang, X., Yuan, F., Hou, Z., & Gao, Y*. Stability of β-carotene in O/W emulsions prepared by mixed layer and bilayer of WPI and beet pectin. Journal of Dispersion Science and Technology, 2013, 34(6), 785-792

[5] Xu, D., Wang, X., Jiang, J., Yuan F., & Gao, Y*. Impact of whey protein-beet pectin conjugation on the physicochemical stability of beta-carotene emulsions. Food Hydrocolloids, 2011, 25, 258-266

[6] Xu, D., Yuan F., Jiang, J., Wang, X., Hou, Z, & Gao, Y*. Structural and conformational modification of whey proteins induced by supercritical carbon dioxide. Innovative Food Science and Emerging Technologies, 2011, 12, 31-37

[7] Xu, D., Yuan, F., Wang, X., Li, X., Hou, Z., & Gao, Y*. The effect of whey protein isolate-dextran conjugates on the freeze-thaw stability of oil-in-water emulsions. Journal of Dispersion Science and Technology, 2010, 32, 77-83

[8] 許朵霞，曹雁平，袁芳，高彥祥。β-胡蘿卜素乳狀液體外模擬消化吸收研究。中國(guó)食品學(xué)報(bào)，2014，14(6)：36-40

[9] 許朵霞，曹雁平，袁芳，高彥祥。乳清分離蛋白-甜菜果膠共價(jià)復(fù)合物理化特性分析�，F(xiàn)代食品科技，2013，29(9)：2102-2105

[10] 許朵霞，曹雁平，齊雅萌，祖力皮亞.艾合買(mǎi)提，袁芳，高彥祥。食品功能因子輸送體系的研究進(jìn)展，食品工業(yè)科技，2014，35(11)：368-371

[11] 許朵霞，曹雁平，袁芳，高彥祥。食品功能性色素乳狀液的研究進(jìn)展，中國(guó)食品添加劑，2014，124(3)：183-187

[12] 許朵霞，曹雁平，馮麗萍，齊雅萌。食品功能因子輸送體系體外消化吸收的研究進(jìn)展，食品科技，2014，39(09)：71-74

[13] 許朵霞，曹雁平，韓富。食品乳狀液穩(wěn)定性檢測(cè)方法研究進(jìn)展，食品工業(yè)科技，2014，21（35）：365-370

[14] 許朵霞，許洪高，毛立科，高彥祥*。蛋白質(zhì)多糖共價(jià)復(fù)合物的研究進(jìn)展。食品研究與開(kāi)發(fā)，2008，29（11），186-190

[15] 許朵霞，王小亞，尤嘉，蔣俊平，袁芳，高彥祥*。乳清分離蛋白-甜菜果膠共價(jià)復(fù)合物對(duì)beta-胡蘿卜素乳液穩(wěn)定性的影響。食品研究與開(kāi)發(fā)，2011，33(4)，9-13

[16] 許朵霞，包亞妮，閆冰，房子舒，高彥祥，袁芳*。乳清分離蛋白殼聚糖美拉德反應(yīng)初級(jí)階段產(chǎn)物乳化性研究。食品科學(xué)，2011，33（7），16-19

[17] Yuan, F., Xu, D., Qi, X., Zhao, J., & Gao, Y*. Impact of high hydrostatic pressure on the emulsifying properties of Whey protein isolate-chitosan mixtures. Food Bioprocess Technology, 2013, 6(4), 1024-1031

[18] Mao, L., Xu, D., Yang, J., Yuan, F., & Gao, Y. *, & Zhao, J. Effects of small and large molecule emulsifiers on the characteristics of b-carotene nanoemulsions prepared by high pressure homogenization. Food Technology and Biotechnology, 2009, 47(3), 336-342

[19] Mao, L., Yang, J., Xu, D., Yuan, F., & Gao, Y*. Effects of homogenization models and emulsifiers on the physicochemical properties of beta-carotene nanoemulsions. Journal of Dispersion Science and Technology, 2010, 31(7), 986-993

[20] Hou, Z., Zhang, M., Liu, B., Yan, Q., Yuan, F., Xu, D., & Gao, Y*. Effect of chitosan molecular weight on the stability and rheological properties of β-carotene emulsions stabilized by soybean soluble polysaccharides. Food Hydrocolloids, 2012, 26 (1), 205-211

[21] Hou, Z., Gao, Y.*, Yuan, F., Liu, Y., Li, C., & Xu, D. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan. Journal of Agricultural and Food Chemistry, 2010, 58(15), 8604-8611

[22] 毛立科，許朵霞，楊佳，高彥祥*。不同乳化劑制備β-胡蘿卜素納米乳液研究。食品工業(yè)科技，2008，29（4），64-68

[23] 王瑩瑩，許朵霞，焦瓊，袁芳，高彥祥*。天然防腐劑美拉德反應(yīng)改性研究進(jìn)展。食品科學(xué)，2013，34（7），296-300

[24] Xu, D., Cao, Y., Yuan, F., Decker, E., McClements, J, Gao, Y. Effect of whey protein-pectin conjugate on the physical properties and bioavailability of emulsified beta-carotene during in vitro digestion. 12th International Hydrocolloids Conference (IHC), 2014, National Taiwan University, poster

[25] Xu, D., Yuan, F., Decker, E., McClements, J, Gao, Y*. Physicochemical stability and rheological properties of beta-carotene emulsion stabilized by whey protein-beet pectin conjugates. IFT, 2011, USA, poster

[26] Xu, D., Yuan, F., Jiang, J., Wang, X., & Gao, Y*. Impact of supercritical carbon dioxide treatment on structural modification of whey protein isolate. The 10th International Hydrocolloids Conference, 2010, Shanghai, poster

[27] Yuan, F., Xu, D., Hao, X., Gao, Y*. Effect of high pressure on the emulsifying behavior of whey protein isolate-chitosan complex. The 10th International Hydrocolloids Conference, 2010, Shanghai, presentation

[28] 許朵霞，曹雁平。微晶纖維素對(duì)大豆分離蛋白-姜黃素乳狀液穩(wěn)定性的影響。食品科學(xué)青年論壇，2014，無(wú)錫，口頭報(bào)告。

[29]曹雁平，許朵霞，侯占群�！妒称啡榛�與乳狀液新技術(shù)》，化學(xué)工業(yè)出版社，2014

[30]高彥祥，袁芳，許洪高，許朵霞等。《食品添加劑》（高等學(xué)校專(zhuān)業(yè)教材），北京：中國(guó)輕工業(yè)出版社，659千字，2011