个人简介

徐港，博士，海南自由贸易港E类高层次人才。长期从事药食同源果品多糖的结构特征解析、组分互作及肠道吸收行为与机制研究。近五年在Trends Food Sci. Technol., Carbohydr. Polym., Food Hydrocoll., Food Chem., Food Sci. Hum. Wellness等国外主流期刊上发表论文10余篇。

教育背景

2019.09～2025.12，华中农业大学，食品科学，博士学位
2015.09～2019.06，武汉轻工大学，食品科学与工程，学士学位

工作经历
2026.03～至 今，海南大学，beat365中国唯一官网，讲师

科研项目

1. 海南大学科研启动基金项目，在研，主持

2. 国家自然科学基金委员会，面上项目，32172350，结题，参与

文章著作

1. Xu, G., Zhao, J., Shi, K., Xu, Y., Hu, H., Xu, X., Hu, T., Zhang, P., Yao, J., & Pan, S*. (2023). Trends in valorization of citrus by-products from the net-zero perspective: Green processing innovation combined with applications in emission reduction. Trends in Food Science & Technology, 137, 124-141. (IF=15.3, 一区)

2. Xu, G., Zhao, J., Yao, J., Xu, Y., Yuan, X., Pan, S*. (2025). Effects of aging on the fine structure, chain conformation, and morphology of chenpi polysaccharides. Carbohydrate Polymers, 349(PartA), 122970. (IF=12.5, 一区)

3. Xu, G., Zhao, J., Shi, K., Pan, S*. (2025). Aging alleviates the negative impact of citrus peel polysaccharides on the inhibitory effect of EGCG against α-Amylase. Food Hydrocolloids, 167, 111403. (IF=12.4, 一区)

4. Xu, G., Zhao, J., Hu, T., Xu, Y., Yuan, X., Pan, S*. (2025). Structural evolution of citrus peel polysaccharides during aging modulates the in vitro digestive stability of EGCG and its transmembrane transport across Caco-2 monolayers. Food Science and Human wellness, (IF=7.4, 一区)

5. Xu, G.¹, Yuan, X.¹, Zhang, J., Hu, W.*, Pan, S. (2025). Co-treatment of ethylene and methyl jasmonate synergistically enhances postharvest marketability and quality of lemons by regulating phenolic metabolism and antioxidant capacity. Food Chemistry, 494, 146022. (IF=9.8, 一区)

获奖

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专利

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承担教学

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研究生培养

欢迎对热带水果中天然多糖的健康功效感兴趣的同学加入课题组，我们一起从分子结构到肠道吸收，探秘多糖的精准营养之路！同时也欢迎本科生来实验室体验科研，从实践中锻炼创新思维！