涂俊才，博士，副研究员，深圳大学化学与环境工程学院食品科学与工程系，朱蓓薇院士团队成员，深圳市食品营养与健康重点实验室、广东省水产食品加工与安全控制工程技术研究中心、深圳大学食品产业创新发展研究院骨干成员。主要从事油脂绿色微水法分离技术与理论研究、海产品高质化加工及风味与营养相关研究。近年来以第一/通讯作者在Food Chem等食品领域学术期刊发表SCI科研论文20余篇，获国家授权发明专利4项，国际授权发明专利1项。主持包括国家“十四五”重点研发计划子课题、广东省重点研发子课题及广东省自然科学基金面上项目科研项目共3项，主持并获得第三届全国博士后创新创业大赛铜奖。担任Food Chemistry、Food Hydrocolloids、Food Research International、 Sustainable Food Technology等期刊审稿人。
> 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
> 团队平台：
（1）广东省水产食品加工与安全控制工程技术研究中心
（2）深圳市食品营养与健康重点实验室
（3）深圳大学食品产业创新发展研究院
近五年主要论文：
(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, 2025, 463:141260.
(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*, Shenghai Liu, Weidong Bai, Charles Brennan, Beiwei Zhu*. Peanut de-oiling at room temperature by micro-aqueous hydration: Co-destabilization driven by oleosome coalescence and protein aggregation: International Journal of Biological Macromolecules, 2024, 280:136366.
(4) Shenghai Liu, Jinjin Li, Yuxin Qin, Tingqi Yang, Xiaoming Guo, Xiuping Dong, Beiwei Zhu, Juncai Tu*. High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels: Food Chemistry, 2025, 468:142460.
(5) Shenghai Liu, Yuxuan Liang, Wei Gong, Kaiyu Jiang, Xiuping Dong, Beiwei Zhu, Juncai Tu*. Structural reorganization of hydration-limited soft-matter: mechanistic and sustainability insights for micro-aqueous extraction of fish oil: Food and Bioproducts Processing, 2025, 154:175-186.
(6) 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)
(7) 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.
(8) 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.
(9) 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.
(10) 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.
(11) 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
(12) 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.
主要授权专利：
[1] 朱蓓薇；涂俊才；郭晓明；龚维；李锦锦；一种低温分离鲑鱼副产物鱼油与蛋白的方法，2025-05-13，中国发明专利，ZL202411138313.3。
[2] 朱蓓薇；涂俊才；刘声海；董秀萍；龚维；李锦锦；郭晓明；改善针对吞咽困难的三文鱼乳液凝胶的制备及检验方法，2025-10-28，中国发明专利，ZL202411845678X。
[3] TU Juncai；WU Wenbiao；LI Jingyue；YANG Junfei；MA Xiaohan；Ein verbessertes wassriges Verfahren zur Extraktion von Samenol aus Olsaaten，2023-03-06，欧洲专利，LU502750。
