Duoxia Xu

Contact Details

Email: xuduoxia@th.btbu.edu.cn

Office: Room 302, East Campus Building 8,No.11, Fucheng Road, Beijing Technology & Business University

Position

Associate Professor

Education Background

Ph.D.  Food Science, China Agriculture University, 9/2007-6/2012

Bachelor Food Science, Henan University of Technology, 9/2003-6/2007

Research Field/Interests

Food nanotechnology and microencapsulation, Food biopolymers and colloids，Stabilization and digestion of nutrients and nutraceuticals (functional pigment and oil, etc.), The interaction between food additive molecules

Research Grants

National Natural Science Foundation of China, Beijing Natural Science - SANYUAN jointly Foundation, 13th Five-Year the State Key Development Program, Cultivation of Excellent Talents in Beijing City Program

Publications

1. Wang, X., Li, X., Xu, D.*, Liu, G., Xiao, J., Cao, Y.*, Sun B.Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets. Food Hydrocolloids, 2018, 80:42-52

2. Li, X., Wang, X., Liu, J., Xu, D.*, Cao, Y., Sun, B. The effect of unadsorbed proteins on the physicochemical properties of the heteroaggregates of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplets. Food & Function, 2018, 9: 3956-3964

3. Li, X., Wang, X., Xu, D.*, Cao, Y.*, Wang, S., Wang, B., Sun B., Yuan, F., Gao, Y. Enhancing physicochemical properties of emulsions by heteroaggregation of oppositely charged lactoferrin coated lutein droplets and whey protein isolate coated DHA droplet. Food Chemistry, 2018, 239: 75-85 

4. Liu, J. ^#, Xu, D.#, Cao, Y.*, Wang, B., Wang, S., Sun, B. Modification of physicochemical properties by heteroaggregationof oppositely charged lactoferrin and soybean protein isolate coated DHA emulsion droplets. Journal of Agricultural and Food Chemistry, 2018, 66: 12306-12315

5. Xu, D., Xu, Y., Yuan, Y., Wang, S., Cao, Y.*, Hou, Z., Sun, B. Effect of the carriers on the physical properties and morphology of Monascus pigment powder obtained by spray drying. LWT-Food Science and Technology, 2018, 98: 299-305

6. Xu, D., Qi, Y., Wang, X., Li, X., Wang, S., Cao, Y., Wang, C., Sun, B., Decker, E., Panya, A. The influence of flaxseed gum on themicrorheological properties andphysicochemical stability of whey proteinstabilized β-carotene emulsions. Food & Function, 2017, 8: 415-423

7. Xu, D., Aihemaiti, Z., Cao, Y., Teng, C., Li, X. Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan. Food Chemistry, 2016, 202: 156-164

8. Xu, D., Zhang, J., Cao, Y., Wang, J., Xiao, J. Influence of microcrystalline cellulose on the microrheological property and freeze-thaw stability of soybean protein hydrolysate stabilized curcumin emulsion. LWT-Food Science and Technology, 2016, 66: 590-597  

9. Xu, D., Feng, L., Cao, Y., & Xiao, J. Impact of ultrasound on the physical properties and interaction of chitosan-sodium alginate. Journal of Dispersion Science and Technology, 2016, 37(3): 423-430

10. 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

Teaching Interests

Food Chemistry

Food Machinery and Equipment