基本信息：

> 教育背景：

(1) 2019-09 至 2023-05, 澳大利亚皇家墨尔本理工大学 (RMIT University), Food Science, 博士

(2) 2016-09 至 2018-06, 西南大学, 食品工程, 硕士

(3) 2012-09 至 2016-06, 西南大学, 食品质量与安全, 学士

> 工作经历：

(1) 2023-10 至今, 深圳大学, 化学与环境工程学院, 副研究员

研究方向：

海产绿色低温加工及其副产物高质化转化

油脂加工与氧化及风味调控机制

海洋源低GI食品的创制及降糖功能因子的评价

代表性论文：

ResearchGate Profile (https://www.researchgate.net/profile/Juncai-Tu/research)

一作文章：

(1) Juncai Tu*; Shenghai Liu; Yuxuan Liang; Xiaoming Guo; Charles Brennan; Xiuping Dong; Beiwei Zhu**; A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: comparison with common methods, Food Chemistry, 2024.

(2) Juncai Tu, Cungang Li, Juan Yang, Charles Brennan, Beiwei Zhu*. New discovery of the

coalescence kinetics of sesame oil droplets under a high internal phase: A highly efficient oil

extraction technique, Food Chemistry, 2024, 444: 138527.

(3) Juncai Tu, Benu Adhikari, Margaret Anne Brennan, Ping Cheng, Weidong Bai, Charles Stephen Brennan*. Interactions between sorghum starch and mushroom polysaccharides and their effects on starch gelatinization and digestion, Food Hydrocolloids, 2023, 139: 108504. (ESI高被引论文)

(4) Juncai Tu, Benu Adhikari, Margaret Anne Brennan, Weidong Bai, Ping Cheng, Charles Stephen Brennan*. Shiitake polysaccharides acted as a non-competitive inhibitor to α-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayer, Food Research International, 2023, 173: 113268.

(5) Juncai Tu, Benu Adhikari, Margaret Anne Brennan, Siyuan Luo, Ping Cheng, Weidong Bai, Charles Stephen Brennan*. Acidic polysaccharides from black ear and silver ear mushrooms modulated the release and transport of glucose from gelatinised sorghum starch during digestion, Food Chemistry, 2023, 411: 135426.

(6) Juncai Tu, Jing Guo, Hao Dong, Ping Cheng, Charles Brennan, Weidong Bai, Xiaofang Zeng, and Juan Yang*. Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate, Journal of Agricultural and Food Chemistry, 2023, 71 (20): 7812-7819.

(7) Juncai Tu, Margaret Brennan, and Charles Brennan*. An insight into the mechanism of interactions between mushroom polysaccharides and starch. Current Opinion in Food Science 2021, 37: 17-25.

(8) Juncai Tu, Margaret Anne Brennan, Xiaodan Hui, Ruibin Wang, Donatella Peressini, Weidong Bai, Ping Cheng, and Charles Stephen Brennan*. Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. International Journal of Food Science & Technology, 2022, 57: 2715-2718

(9) Juncai Tu, Margaret Anne Brennan, Gang Wu, Weidong Bai, Ping Cheng, Bin Tian, and Charles Stephen Brennan*. Delivery of phenolic compounds, peptides and β-glucan to the gastrointestinal tract by incorporating dietary fibre-rich mushrooms into sorghum biscuits. Foods, 2021, 10: 1812.

(10) Juncai Tu and Wenbiao Wu*. Critical functional properties of defatted peanut meal produced by aqueous extraction and conventional methods. Journal of Food Science and Technology, 2019, 56: 4722-4731.

(11) Juncai Tu and Wenbiao Wu*. An advanced pilot method of separating peanut oils with high quality based on aqueous extraction. Separation Science and Technology, 2019, 55: 739-751.

(12) Juncai Tu and Wenbiao Wu*. A method of producing edible oils with high quality by water. Journal of Food Processing and Preservation, 2017, 41(6): 13280.

科研项目：

国家重点研发计划：海产品高质化加工及全资源利用技术集成示范,

2023 YFD 2100202, 2023.12-2027.11,1960 万, 课题骨干.