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唐超 1046 个人信息Personal Information 中级 硕士生导师 教师英文名称：Tang Chao 教师拼音名称：TC 出生日期：1993-06-03 电子邮箱： 008155@yzu.edu.cn 入职时间：2022-07-05 所在单位：食品科学与工程学院 学历：博士研究生毕业 办公地点：食品科学与工程学院S429 性别：男 联系方式：Email: 008155@yzu.edu.cn 学位：工学博士学位 在职信息：在岗 毕业院校：南京农业大学 学科：食品科学与工程其他专业食品科学 其他联系方式Other Contact Information 邮编 : 225000 通讯/办公地址 : 扬州大学食品科学与工程学院S429 邮箱 : 008155@yzu.edu.cn 同专业硕导 个人简介Personal Profile 唐超，男，博士，讲师，硕士生导师 现研究方向为功能性食品、微生物与免疫的关系、细胞生物学等。近五年来，以第一作者身份发表SCI论文14篇，其中一区论文11篇，ESI高被引论文2篇；授权专利2项。目前承担本科生课程《微生物学》和《食品生物技术》。社会兼职：Molecules杂志客座编辑、Journal of Agricultural and Food Chemistry、Food & Function、International Journal of Biological Macromolecules等杂志审稿人。 ORCID: https://orcid.org/0000-0002-7216-1917. 已发表的论文： 1. Tang Chao, Sun Jian, Zhou Bo, Jin Changhai, Liu Jun, Kan Juan, Qian Chunlu, Zhang Nianfeng. Effects of polysaccharides from purple sweet potatoes on immune response and gut microbiota composition in normal and cyclophosphamide treated mice. Food & Function, 2018, 9, 937–950.（SCI一区， ESI高被引论文） 2. Tang Chao, Ding Ruoxi, Sun Jian, Liu Jun, Kan Juan, Jin Changhai. The impacts of natural polysaccharides on intestinal microbiota and immune responses – a review. Food & Function, 2019, 10, 2290–2312.（SCI一区， ESI高被引论文） 3. Tang Chao, Kong Liangyu, Shan Mengyuan, Lu Zhaoxin, Lu Yingjian. Protective and ameliorating effects of probiotics against diet-induced obesity: A review. Food Research International, 2021, 147, 110490.（SCI一区） 4. Tang Chao, Cao Gang, Zhao Wen, Bie Xiaomei, Lu Fengxia, Lu Zhaoxin, Lu Yingjian. Lactobacillus acidophilus NX2-6 Improved High-Fat Diet-Induced Glucose Metabolism Disorder Independent of Promotion of Insulin Secretion in Mice. Journal of Agricultural and Food Chemistry, 2021, 69, 15598−15610. （SCI一区，封面文章） 5. Tang Chao, Zhou Weiwei, Shan Mengyuan, Lu Zhaoxin, Lu Yingjian. Yogurt-derived Lactobacillus plantarum Q16 alleviated high-fat diet-induced non-alcoholic fatty liver disease in mice. Food Science and Human Wellness, 2022, 11, 1428−1439.（SCI一区） 6. Tang Chao, Zhao Hongyuan, Kong Liangyu, Meng Fanqiang, Zhou Libang, Lu Zhaoxin, Lu Yingjian. Probiotic Yogurt Alleviates High-Fat Diet-Induced Lipid Accumulation and Insulin Resistance in Mice via the Adiponectin Pathway. Journal of Agricultural and Food Chemistry, 2023, 71, 1464−1476. （SCI一区） 7. Tang Chao, Zhou Ruizheng, Cao kexin, Liu Jun, Kan Juan, Qian Chunlu, Jin Changhai. Current progress in the hypoglycemic mechanisms of natural polysaccharides. Food & Function, 2023, 14, 4490–4506. （SCI一区） 8. Tang Chao, Han Jiaqi, Chen Dan, Zong Shuai, Liu Jun, Kan Juan, Qian Chunlu, Jin Changhai. Recent advances on the biological activities of purple sweet potato anthocyanins. Food Bioscience, 2023, 53, 102670. （SCI一区） 9. Tang Chao, Wang Yuxin, Chen Dan, Zhang Man, Xu Jingguo, Xu Chen, Liu Jun, Kan Juan, Jin Changhai. Natural polysaccharides protect against diet-induced obesity by improving lipid metabolism and regulating the immune system. Food Research International, 2023, 172, 113192. （SCI一区） 10. Tang Chao, Sun Jian, Liu Jun, Jin Changhai, Wu Xiaonan, Zhang Xin, Chen Hong, Gou Yarun, Kan Juan, Qian, Chunlu, Zhang Nianfeng. Immune-enhancing effects of polysaccharides from purple sweet potato. International Journal of Biological Macromolecules, 2019, 123, 923–930. （SCI一区） 11. Tang Chao, Meng Fanqiang, Pang Xinyi, Chen Meirong, Zhou Libang, Lu Zhaoxin, Lu Yingjian. Protective effects of Lactobacillus acidophilus NX2-6 against oleic acid-induced steatosis, mitochondrial dysfunction, endoplasmic reticulum stress and inflammatory responses. Journal of Functional Foods, 2020, 74, 104206.（SCI二区） 12. Tang Chao, Tao Jia, Sun Jing, Lv Fengxia, Lu Zhaoxin, Lu Yingjian. Regulatory mechanisms of energy metabolism and inflammation in oleic acid-treated HepG2 cells from Lactobacillus acidophilus NX2-6 extract. Journal of Food Biochemistry, 2021, e13925.（SCI二区） 13. Tang Chao, Lu Zhaoxin. Health promoting activities of probiotics. Journal of Food Biochemistry, 2019, e12944.（SCI二区） 14. Tang Chao, Sun Jian, Zhou Bo, Jin Changhai, Liu Jun, Gou Yarun, Chen Hong, Kan Juan, Qian, Chunlu, Zhang Nianfeng. Immunomodulatory effects of polysaccharides from purple sweet potato on lipopolysaccharide treated RAW 264.7 macrophages. Journal of Food Biochemistry, 2018, e12535. （SCI二区） 15. Sun Jian, Zhou Bo, Tang Chao, Gou Yarun, Chen Hong, Wang Yao, Jin Changhai, Liu Jun, Niu Fuxiang, Kan Juan, Qian Chunlu, Zhang Nianfeng. Characterization, antioxidant activity and hepatoprotective effect of purple sweet potato polysaccharides. International Journal of Biological Macromolecules, 2018, 115, 69–76. （SCI一区） 16. Li Chenchen, Yun Dawei, Wang Zeyu, Xu Fengfeng, Tang Chao, Liu Jun. Development of Shrimp Freshness Indicating Films by Embedding Anthocyanins-Rich Rhododendron simsii Flower Extract in Locust Bean Gum/Polyvinyl Alcohol Matrix. Materials, 2022, 15, 7557. （SCI三区） 17. Wang Zeyu, Li Chenchen, Yun Dawei, Khan Mohammad Imtiyaj, Tang Chao, Liu Jun. Development of shrimp freshness monitoring labels based on betacyanins-rich red pitaya peel and cassava starch. Journal of Food Measurement and Characterization, 2023, 17, 1714–1727. （SCI三区） 18. Li Chenchen, Sun Jian, Yun Dawei, Wang Zeyu, Tang Chao, Liu Jun. A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato. Food Hydrocolloids, 2023, 137, 108397. （SCI一区） 19. Kan Juan, Cao Min, Chen Cuicui, Gao Min, Zong Shuai, Zhang Jing, Liu Jun, Tang Chao, Jin ChangHai. In vitro antioxidant and lipid-lowering properties of free and bound phenolic compounds from buckwheat hulls. Food Bioscience, 2023, 53, 102725. （SCI一区） 20. Xu Fengfeng, Yan Yamei, Huang Xiaoqian, Yun Dawei, Tang Chao, Liu Jun. Modulating the functionality of black wolfberry anthocyanins-based freshness indicators by adjusting the pH value of film-forming solution. Food Bioscience, 2023, 53, 102764. （SCI一区） 21. Xu Fengfeng, Yun Dawei, Huang Xiaoqian, Sun Bixue, Tang Chao, Liu Jun. Preparation, Characterization, and Application of pH-Response Color-Changeable Films Based on Pullulan, Cooked Amaranth (Amaranthus tricolor L.) Juice, and Bergamot Essential Oil. Foods, 2023, 14, 2779. （SCI二区） 22. Chen Dan, Wang Ao, Lv Jialiang, Tang Chao, Jin Changhai, Liu Jun, Zeng Xiaoxiong, Wang Li. Structural and digestive characters of a heteropolysaccharide fraction from tea (Camellia sinensis L.) flower. Food Chemistry: X, 2024, 21, 101058. （SCI一区） 23. Yang Duo, Shen Juan, Tang Chao, Lu, Zhaoxin, Lu Fengxia, Bie Xiaomei, Meng Fanqiang, Zhao Haizhen. Prevention of high-fat-diet-induced obesity in mice by soluble dietary fiber from fermented and unfermented millet bran. Food Research International, 2024, 179, 113974. （SCI一区） 24. Shan Mengyuan, Meng Fanqiang, Tang Chao, Zhou Libang, Lu Zhaoxin, Lu Yingjian. Surfactin-oleogel with therapeutic potential for inflammatory acne vulgaris induced by Propionibacterium acnes. Applied Microbiology and Biotechnology, 2022, 106, 549–562. （SCI二区） 25. Tian Juanjuan, Tang Chao, Wang Xiaomeng, Zhang Xueliang, Xiao Luyao, Li Wei. Supramolecular structure features and immunomodulatory effects of exopolysaccharide from Paecilomyces cicadae TJJ1213 in RAW264.7 cells through NF-κB/MAPK signaling pathways. International Journal of Biological Macromolecules, 2022, 207, 464–474. （SCI一区） 26. Shan Mengyuan, Meng Fanqiang, Tang Chao, Zhou Libang, Lu Zhaoxin, Lu Yingjian. Surfactin effectively improves bioavailability of curcumin by formation of nano-capsulation. Colloids and Surfaces B: Biointerfaces, 2022, 215, 112521. （SCI二区） 27. Meng Fanqiang, Liu Yanan, Nie Ting, Tang Chao, Lyu Fengxia, Bie Xiaomei, Lu Yingjian, Zhao Mingwen, Lu Zhaoxin. Plantaricin A, Derived from Lactiplantibacillus plantarum, Reduces the Intrinsic Resistance of Gram-Negative Bacteria to Hydrophobic Antibiotics. Applied and Environmental Microbiology, 2022, 88, e00371-22. （SCI二区） 28. Tian Juanjuan, Zhao Xiaogan, Tang Chao, Wang Xiaomeng, Zhang Xueliang, Xiao Luyao, Li Wei. Protective effect of Paecilomyces cicadae TJJ11213 exopolysaccharide on intestinal mucosa and regulation of gut microbiota in immunosuppressed mice. Food Research International, 2023, 165, 112477. （SCI一区） 29. Zhao Hongyuan, Chen Xiaoyu, Zhang Li, Tang Chao, Meng Fanqiang, Zhou Libang, Zhu Ping, Lu Zhaoxin, Lu Yingjian. Ingestion of Lacticaseibacillus rhamnosus Fmb14 prevents depression-like behavior and brain neural activity via the microbiota–gut–brain axis in colitis mice. Food & Function, 2023, 14, 1909–1928. （SCI一区） 30. 陶嘉, 唐超, 孟凡强, 周炜玮, 周立邦, 陆兆新. 黑木耳多肽对棕榈酸诱导的脂肪肝细胞的降脂作用. 食品科学, 2022, 43, 106-113. 31. 唐超, 阚娟, 千春录, 金昌海, 刘俊. 后疫情时代下对“食品微生物学”课程教学的思考. 食品工业, 2024, 45, 151-154. 教育经历Education Background 工作经历Work Experience 2018.9 2022.5 南京农业大学 食品科学与工程 工学博士学位 2011.9 2015.6 南京晓庄学院 生物科学 理学学士学位 2015.9 2018.6 扬州大学 食品科学与工程 工学硕士学位 暂无内容 研究方向Research Focus 社会兼职Social Affiliations 功能性食品 Functional foods Molecules杂志客座编辑