陶冶

个人简介

陶冶，博士，讲师（内聘副教授），硕士生导师，辽宁沈北肉鸡科技小院专家，主要研究领域为肉品加工与质量安全控制、食品胶体与界面科学，重点围绕肉品凝胶乳化机理、肉类蛋白新型加工技术等方向开展研究。主持渤海大学博士科研启动项目和企业横向项目各1项。近五年在国内外学术期刊发表研究性论文20余篇，以第一作者在《Food Hydrocolloids》、《Ultrasonics Sonochemistry》等TOP期刊发表高质量SCI论文6篇，ESI高被引论文2篇；授理国家发明专利1件；受邀担任Food Chemistry审稿人。

邮箱：taoye@bhu.edu.cn；ye_tao1114@163.com

教育背景

1. 2021.09-2025.06：南京农业大学，食品科学与工程，工学博士

2. 2018.09-2021.06：大连工业大学，生物学，理学硕士

3. 2014.09-2018.06：大连工业大学，生物技术，理学学士

工作经历

2025.7－至今，渤海大学食品科学与工程学院，讲师（内聘副教授）

代表性学术论文

1. Tao Ye, Cai Jiaming, Wang Peng, Chen Jiahui, Zhou Lei, Yang Zongyun, Xu Xinglian* (2024). Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein [J]. Food Hydrocolloids, 146, 109287. （中科院1区Top期刊，ESI高被引）

2. Tao Ye, Cai Jiaming, Wang Peng, Chen Jiahui, Zhou Lei, Zhang Weiyi, Xu Xinglian* (2024). Application of rheology and interfacial rheology to investigate the emulsion stability of ultrasound-assisted cross-linked myofibrillar protein: Effects of oil phase types [J]. Food Hydrocolloids, 154, 110086. （中科院1区Top期刊，ESI高被引）

3. Tao Ye, Cai Jiaming, Wang Peng, Chen Jiahui, Zhou Lei, Wang Qi, Li Zhen, Wang Jingyu, Xu Xinglian* (2025). Effect of heat treatment on the stability of ultrasound-assisted crosslinked myofibrillar protein-stabilized emulsions as filler phases via rheology and tribology [J]. Food Hydrocolloids, 158, 110570. （中科院1区Top期刊）

4. Tao Ye, Wang Peng, Xu Xinglian*, Chen Jiahui, Huang Mingyuan, Zhang Weiyi (2023). Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein [J]. Ultrasonics Sonochemistry, 97, 106467. （中科院1区Top期刊）

5. Tao Ye, Cai Jiaming, Wang Peng, Zhou Lei, Chai Jiale, Wang Zixu, Xu Xinglian* (2025). Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing [J]. Ultrasonics Sonochemistry, 112, 107205. （中科院1区Top期刊）

6. Tao Ye, Xiao Shan*, Cai Jiaming, Wang Jihui*, Li Lin (2021). Effects of ergothioneine-enriched mushroom extract on oxidative stability, volatile compounds and sensory quality of emulsified sausage[J]. Animal Bioscience, 34(10):1695-1704.

7. Cai Jiaming, Tao Ye, Xing Lujuan, Zhang Jian, Wang Zixu, Zhu Zihan, Zhang Wangang *, Studying antifatigue mechanism of Tyr-Pro-Leu-Pro in exercise mice using label-free proteomics[J]. Journal of Agricultural and Food Chemistry, 2024, 72(4), 2178-2192.

8. Chai Jiale, Tao Ye, Zhao Xue, Shao Junhua, Xu Xinglian* (2025). Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density [J]. Food Research International, 217, 116815.

研究生培养

每年可招收食品科学与工程学术学位硕士生1名、食品与营养专业学位硕士生1名。

承担教学