个人简介：
主要从事食品油-水界面结构设计及应用、食品结构与功能、食品亲水胶体应用开发等方面的应用基础研究。2015年入选湖北工业大学南湖学者计划，2017年入选湖北省省级人才计划。主持国家自然科学基金项目2项，湖北省自然科学基金面上项目1项，企业横向项目多项，参与教改项目1项。发表SCI论文30余篇，被SCI他引600多次。受邀做学术报告6次，担任湖北省营养学会理事，国家自然科学基金项目函评专家及多个SCI学术期刊审稿人。
招生信息
1.招生学科：食品科学与工程、化学工程与技术、生物与医药
2.研究方向：食品结构与营养功能
3.招生年度：2023
科研项目
1.1天然多糖微凝胶的界面吸附及食品乳液稳定机制研究，国家自然科学基金，主持
1.2天然多糖微凝胶的界面吸附及食品乳液稳定机制研究，国家自然科学基金，主持
1.3油脂凝胶化对其氧化行为的抑制机理，湖北省自然科学基金，主持
1.4亲水胶体结构和性质对卷烟爆珠品质影响的研究，企业委托，主持。
1.5典型加工工艺对油料营养组分的影响及加工过程调控，国家科技部，参与
成果获奖
35. Yanlei Li, Zhiming Gao, Jian Guo, Jinmei Wang, Xiaoquan Yang. Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid [J]. Food Chemistry, 2022, 388: 132970
34. Zhiming Gao, Chao Zhang, Yanlei Li, Yuehan Wu, Qianchun Deng, Xuewen Ni. Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition[J]. Food hydrocolloids, 2023, 134: 108040
33. Xun Zhang, Bing Hu, Yiguo Zhao, Yisu Yang, Zhiming Gao, Katsuyoshi Nishinari, Jixin Yang, Yin Zhang, and Yapeng Fang*. Electrostatic Interaction-Based Fabrication of Calcium Alginate-Zein Core-Shell Microcapsules of Regulable Shapes and Sizes [J]. Langmuir 2021, 37, 35, 10424-10432.
32. Zhiming Gao, Chao Zhang, Yuehan Wu, Fangfang Chen, Bing Hu, Ran Wang, Jixin Yang, Katsuyoshi Nishinari. Composite Oleogels Formed by Cellulose Particles and Sorbitan Acid Esters [J]. Food structure, 2022, 31: 100242.
31. Yuehan Wu, Meng Hu, Fangfang Chen, Chao Zhang, Zhiming Gao,* Longquan Xu, Shaohua Cui. Oil-in-Water Emulsions Stabilized by Sodium Alginate Microgels [J]. International journal of food engineering, 2021, 17(8): 633-641.
30. Yuehan Wu, Fangfang Chen, Chao Zhang, Wei Lu, Zhiming Gao,* Longquan Xu, Ran Wang, Katsuyoshi Nishinari. Improve the Physical and Oxidative Stability of O/W Emulsions by Moderate Solidification of the Oil Phase by Stearic Acid [J]. LWT-food science and technology, 2021, 151: 112120.
29. Meng Hu, Yuehan Wu, Jing Wang, Wei Lu, Zhiming Gao,* Longquan Xu, Shaohua Cui, Yapeng Fang, Katsuyoshi Nishinari. Emulsions Stabilization and Lipid Digestion Profiles of Sodium Alginate Microgels: Effect of the Crosslink Density [J]. Food biophysics, 2021.
28. Ruixiang Ma, Zhantuo Lin, Yuehan Wu, Zhiming Gao,* Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari. Modulating the in vitro Gastric Digestion of Heat-induced Beta-Lactoglobulin Aggregates: Incorporation with Polysaccharide[J]. Food chemistry, 2021, 3: 129506.
27. Zhiming Gao, Gaitin Chen, Wei Lu, Yuehan Wu, Bing Hu, Longquan Xu, Yapeng Fang, Katsuyoshi Nishinari, and Glyn O. Phillips. Interfacial and Emulsion Stabilizing Properties of Zein Nanoparticles: Differences Between the Zein Fractions (α-, β-, and γ-zein)[J]. Food & Function, 2021,12, 1361-1370.
26.陈芳芳，胡 猛，张 超，吴悦寒，徐龙泉，高志明*，方亚鹏.天然多糖微凝胶的制备与应用研究进展[J].食品科学，
25.陈改亭，杜徐楠，胡猛，高志明，崔绍华，汤虎，方亚鹏.玉米醇溶蛋白组分的分级及表征[J].食品科技，2020，45（2）:296-302.
24.杜徐楠，陈改亭，胡猛，石勇，王然，崔绍华，高志明，方亚鹏.离子对κ-卡拉胶/刺槐豆胶相互作用的影响研究[J].食品科技，2020，45（3）: 230-239.
23. Zhiming Gao, Binxian Wu, Bing Hu, Shaohua Cui, Longquan Xu, Ke Zhang, Katsuyoshi Nishinari, Glyn O. Phillips, and Yapeng Fang. Novel Strategy for Enhancing the Color Intensity of β-Carotene: Enriching onto the Oil-Water Interface[J]. Journal of Colloid and Interface Science, 2020, 573: 215-222.
22. Han, LY; Hu, B; Ma, RX; Gao, ZM; Nishinari, K; Phillips, GO; Yang, JX; Fang, YP. Effect of arabinogalactan protein complex content on emulsification performance of gum Arabic[J]. Carbohydrate polymers, 2019,224: 1-7
21. Gao, Zhiming, Huang, Ying, Hu, Bing, Zhang, Ke, Xu, Xiaofei, Fang, Yapeng. Interfacial and Emulsifying Properties of the Electrostatic Complex of β-Lactoglobulin Fibril and Gum Arabic (Acacia Seyal)[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019(562):1-7.
20.叶晶，李静，张岳梅，黄萍，王倩，高志明，杨楠，Katsuyoshi Nishinari，方亚鹏。利用示踪粒子及膨胀流变学研究β-乳球蛋白聚集体的界面行为[J].食品科学,2019
19.林展拓,高志明,杜徐楠,陈改亭,胡猛,方亚鹏,汤虎,热聚集对β-乳球蛋白消化行为及消化产物的抗氧化性的影响[J].食品科学，2019，23：52-59
18.李玮,周梦舟,高志明,汪超,基于合理性评价机制的培养目标修订对提升高校食品专业人才培养质量影响的研究——以湖北工业大学食品科学与工程专业人才培养模式为例[J].农产品加工,2019,1: 104-107
17.黄颖,高志明,吴彬娴,林展拓,赵俊俊,方亚鹏,β-乳球蛋白纤维化过程中的界面及乳化性质[J].食品科学，2018,6：20-25.
16.吴彬娴,林展拓,高志明,杨楠,方亚鹏,β-胡萝卜素胶体分散体系的制备及其显色特性[J].食品科学, 2018,24:21-25.
15.Yao, XL; Chen, Y; Shu, M; Zhang, K; Gao, ZM; Kuang, Y; Fang, YP; Nishinari, K; Phillips, GO; Jiang, FT. Stability and digestibility of one- or bi-layered medium-chain triglyceride emulsions with gum Arabic and whey protein isolates by pancreatic lipase in vitro [J]. Food & Function, 2018, 9: 1017-1027.
14. Nishinari, K; Fang, YP; Yang, N; Yao, XL; Zhao, M; Zhang, K; Gao, ZM. Gels, emulsions and application of hydrocolloids at Phillips Hydrocolloids Research Centre [J]. Food hydrocolloids, 2018, 78: 36-46.
13. Hu, B; Han, LY; Gao, ZM; Zhang, K; Al-Assaf, S; Nishinari, K; Phillips, GO; Yang, JX; Fang, YP. Effects of temperature and solvent condition on phase separation induced molecular fractionation of gum arabic/hyaluronan aqueous mixtures[J]. International Journal of Biological Macromolecules, 2018: 683-690
12. Chen XQ, Zhang ZF, Gao ZM, Huang Y, Wu ZQ, Gao Z, Zhao J, Huang Y, et al. Physicochemical properties and cell-based bioactivity of Pu'erh tea polysaccharide conjugates [J]. Int J Biol Macromol. 2017(104):1294-1301.
11. Zhiming Gao, Junjun Zhao, Ying Huang, Xiaolin Yao, Ke Zhang, Yapeng Fang, Katsuyoshi Nishinari, Glyn O. Phillips, Fatang Jiang, Hao Yang. Edible Pickering emulsion stabilized by protein fibrils. Part 1: Effects of pH and fibrils concentration[J]. LWT - Food Science and Technology, 2017, 76:1-8.
10. Gao Z, Ying H, Zhao J, et al. Edible Pickering emulsion stabilized by protein fibrils: Part 2. Effect of dipalmitoyl phosphatidylcholine (DPPC)[J]. Food Hydrocolloids, 2017(71):245-251.
9.方亚鹏，高志明，食品组分相互作用对食品胶体结构及营养与风味输送特性的影响[J].中国食品学报, 2016,7:7-16.
8. Yao X, Xiang S, Nie K, et al. Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions[J]. RSC Advances, 2016, 6.
7. Gao Z, Fang Y, Cao Y, et al. Hydrocolloid-food component interactions[J]. Food Hydrocolloids, 2016, 68.
6. Xiaoli Wu, Katsuyoshi Nishinari a, Zhiming Gao, Meng Zhao, Ke Zhang, Yapeng Fang, Glyn O. Phillips, Fatang Jiang. Gelation of β-lactoglobulin and its fibrils in the presence of transglutaminase[J]. Food Hydrocolloids, 2016, 52:942-951.
5. Yao X, Zhang W, Nie K, et al. Effect of Gum Arabic, Gum Ghatti and Sugar Beet Pectin as Interfacial Layer on Lipid Digestibility in Oil-in-Water Emulsions[J]. Food Biophysics, 2016, 11(3):292-301.
4. Gao Z M, Zhu L P, Yang X Q, et al. Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid[J]. Food & Function, 2014, 5(6):1286.
3. Gao Z M, Yang X Q, Wu N N, et al. Protein-Based Pickering Emulsion and Oil Gel Prepared by Complexes of Zein Colloidal Particles and Stearate[J]. Journal of Agricultural and Food Chemistry, 2014, 62(12):2672-8.
2. Na-Na Wu, Er-Li Zheng,Bin Tan ,Zi Teng,Xiao-Quan Yang, Zhi-Ming Gao. Physicochemical Properties Improvement of Soy Protein Using Divalent Ions During a Two-Step Fractionation Process [J]. Journal of the American Oil Chemists Society, 2014, 91(7):1235-1245.
1. Zhi-Ming Gao, Jin-Mei Wang, Na-Na Wu, Zhi-li Wan, Jian Guo, Xiao-Quan Yang, and Shou-wei Yin. Formation of Complex Interface and Stability of Oil-in-Water (O/W) Emulsion Prepared by Soy Lipophilic Protein Nanoparticles [J]. J. Agric. Food Chem. 2013, 61, 7838−7847
