导师姓名

袁海彬

导师性别

男

职务职称

副教授

所在院系

香料香精化妆品学部

一级学科

食品科学与工程

二级学科

食品科学

研究方向

食品加工，食品风味，食品保鲜

联系电话

021-60873551, 18201758028

电子邮箱

yuanhb@sit.edu.cn

个人简介

袁海彬，博士，副教授，硕士生导师，上海市科技启明星、上海市春蕾英才。研究方向为食品加工、食品风味化学、食品保鲜。

目前主持多项国家级及省部级科研项目，包括国家自然科学基金、上海市自然科学基金、上海市科委/农委课题以及企业横向等项目。荣获2023年上海市科技进步一等奖、2023年中国商业联合会科技进步特等奖、第三十五届上海优秀发明银奖、上海市高水平创新团队杰出青年奖。以第一及通讯作者发表论文30余篇，其中SCI 16篇(含ESI高被引3篇，IF>10共7篇)。申请发明专利15项，授权6项，副主编教材1部。

目前担任上海应用技术大学生物工程系副系主任，上海生物工程学会青年工作委员会委员，江苏富杨食品有限公司特聘研发总监，《当代化工研究》编委、《Food and Bioprocess Technology》期刊青年编委，Trends in Food Science & Technology、Food Hydrocolloids、JAFC、CP等十几个国内外期刊审稿人。

科研工作与成果

主持项目：

1. 国家自然科学基金青年项目，巴氏杀菌多场耦合下发酵乳中酪蛋白-香气动态互作及调控机制研究，2026.01-2028.12，30万，主持

2. 上海市自然科学基金，基于丝光化的细菌纤维素微囊对香料肉桂醛的稳态化及控释机制研究，2025.05-2028.04，25万，主持

3. 上海市农委人才项目（春蕾项目），基于细菌纤维素缓释平台的天然保鲜策略构建及其应用研究，2025.09-2028.08，20万，主持

4. 上海市科技启明星（扬帆专项），氧化型细菌纤维素的可控制备及其吸附特性研究，2021.05-2024.04，20万，主持

5. 上海市科委农业领域项目，细菌纤维素基生物保鲜膜对鲜食核桃的保鲜效果研究及技术规范建立， 2023.4.1-2026.3.31，80万）

6. 奉贤区科委项目，蜜梨活性保鲜技术开发及应用，2022.06-2026.05，15万，主持

7. 企业横向课题，新型食品加工技术开发，2023.06-2027.05，25万，主持

科技获奖：

1.  “奶酪风味协同增效机制及产业化关键技术”2023年上海市科技进步一等奖

2.  “奶酪风味提升关键技术和产业化应用” 2023年度中国商业联合会科技进步特等奖

3.  “增香菌的选育及其产业化应用” 2024年度上海市优秀发明银奖

发表文章：（代表性）

[1] Haibin Yuan*, Can Tang, Chen Chen, Haiyan Yu, Huaixiang Tian*. Interactions between dairy proteins and aroma compounds: A comprehensive review of mechanisms, processing effects, and analytical methods, Food Hydrocolloids, 2026, 177, 112610. (SCI一区TOP, IF: 12.4)

[2] Chen Chen, Hangxin Nie, Huaixiang Tian*, Haiyan Yu, Xinman Lou, Qian Chen, Chang Ge, Haibin Yuan*. Flavor profiles and microbial communities of Chinese acid-curd cheeses: A review of recent research. Trends in Food Science & Technology, 2024, 144, 104308. (SCI一区TOP, IF: 15.3)

[3] Chen Chen, Yuxin Li, Haiyan Yu, Zhiyuan Xu, Huaixiang Tian, Haibin Yuan*. Mechanistic Insights into the interaction between aldehyde aroma compounds and β-Casein through Multi-Spectroscopy and molecular dynamics. Food Research International, 2025, 200, 115451. (SCI一区TOP, IF: 7.4)

[4] Chen Chen, Qiqi Zhou, Tonghui Tian, Haiyan Yu, Zhiyuan Xu, Huaixiang Tian, Haibin Yuan*. Interactions among key aroma compounds and the influence of taste substances on aroma perception in Gouda cheese. LWT - Food Science and Technology, 2024, 207, 116670. (SCI一区TOP, IF: 6.0)

[5] Haibin Yuan*, Xinghong Wei, Chen Chen, Haiyan Yu, Juan Huang, Huaixiang Tian*. Recent developments in cellulose-based emulsion systems for food applications: A review. Food Hydrocolloids, 2025, 163, 111089. (SCI一区TOP, IF: 11.3)

[6] Chen Chen, Suyun Deng, Huaixiang Tian, Haiyan Yu, Juan Huang, Xinman Lou, Haibin Yuan*. Enhanced fresh walnut preservation using chitosan films reinforced with cinnamon essential oil and bacterial cellulose pickering emulsion, Food Hydrocolloids, 2025, 165, 111267. (SCI一区TOP, IF: 11.3)

[7] Chen Chen, Suyun Deng, Huaixiang Tian, Xingran Kou, Haiyan Yu, Juan Huang, Xinman Lou, Haibin Yuan*. Novel bioactive sponge mats composed of oxidized bacterial cellulose and chitosan-gum Arabic microcapsules loaded with cinnamon essential oil for enhancing meat preservation, Food Hydrocolloids, 2024, 148, 109496. (SCI一区TOP, IF: 11.3)

[8] Haibin Yuan, Xinghong Wei, Huaixiang Tian, Haiyan Yu, Lianbo Su, Chen Chen*. Chitosan films incorporating bacterial cellulose-stabilized oregano oil emulsions: A functional approach for fresh walnut shelf-life extension. International Journal of Biological Macromolecules, 2025, 327, 147445. (SCI一区TOP, IF: 7.7)

[9] Huaixiang Tian, Juan Cheng, Li Li, Chen Chen, Xinxin Ma, Haiyan Yu, Haibin Yuan*. Microbial diversity and aroma profile variations in stinky tofu across different regions. Food Bioscience, 2024, 60, 104506. (SCI一区TOP, IF: 5.1)

[10] Haibin Yuan, Wei Li, Chen Chen, Haiyan Yu, Juan Huang, Huaixiang Tian*. Novel cinnamon essential oil-bacterial cellulose microcapsules for enhanced preservation of prefabricated meat. International Journal of Biological Macromolecules, 2024, 282, 136851. (SCI一区TOP, IF: 7.7)

[11] Huaixiang Tian, Wei Li, Chen Chen, Haiyan Yu, Haibin Yuan*. Antibacterial absorbent mat based on oxidized bacterial nanocellulose for chilled meat preservation. Food Packaging and Shelf Life, 2023, 40, 101194. (SCI一区TOP, IF: 8.0)

[12] Haibin Yuan, Wei Li, Chen Chen, Haiyan Yu, Juan Huang, Xinman Lou, Huaixiang Tian*. The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation. International Journal of Food Science & Technology, 2022, 58(2): 880-889. (SCI三区，IF: 3.6)

[13] Huaixiang Tian, Wei Li, Chen Chen, Haiyan Yu, Haibin Yuan*. Antibacterial activity and mechanism of oxidized bacterial nanocellulose with different carboxyl content. Macromolecular Bioscience, 2022, 2200459. (SCI二区，IF: 5.8)

[14] Huaixiang Tian, Yao Liu, Li Li, Chen Chen, Haiyan Yu, Xinxin Ma, Juan Huang, Xinman Lou, Haibin Yuan*. Effect of microwave radiation combined with cellulase treatment of soybean residue on the culture of Aspergillus oryzae. Food Bioscience, 2022, 101988. (SCI一区TOP，IF: 5.1)

[15] Haibin Yuan, Lin Chen, Feng F. Hong*. Evaluation of wet nanocellulose membranes produced by different bacterial strains for healing full-thickness skin defects. Carbohydrate Polymers, 2022, 285: 119218. (SCI一区TOP，IF: 10.7)

[16] Haibin Yuan, Lin Chen, Feng F Hong*. Homogeneous and efficient production of a bacterial nanocellulose-lactoferrin-collagen composite under an electric field as a matrix to promote wound healing. Biomaterials Science, 2021, 9(3): 930-941. (SCI二区， IF: 6.6)

[17 Haibin Yuan, Lin Chen, Feng F. Hong*. A biodegradable antibacterial nanocomposite based on oxidized bacterial nanocellulose for rapid hemostasis and wound healing. ACS applied materials & interfaces, 2020, 12(3): 3382-3392. (SCI二区TOP，IF: 9.6)

[18] Haibin Yuan, Lin Chen, Zhangjun Cao and Feng F. Hong*. Enhanced decolourization efficiency of textile dye Reactive Blue 19 in a horizontal rotating reactor using strips of BNC-immobilized laccase: Optimization of conditions and comparison of decolourization efficiency. Biochemical Engineering Journal, 2020,156(15): 107501. (SCI三区，IF: 4.5)

[19] Haibin Yuan, Lin Chen, Feng F. Hong* and Meifang Zhu. Evaluation of nanocellulose carriers produced by four different bacterial strains for laccase immobilization. Carbohydrate Polymers, 2019,196(15): 457-464. (SCI一区TOP，IF: 10.7)

[20] 田怀香，李伟，陈臣，于海燕，黄娟，娄新曼，李永，袁海彬*. 纤维素基材料在风味物质包埋和控释中的研究进展. 食品科学，2023, 44(7):353-362（EI）

[21] 袁海彬，董威，陈绍飞，陈臣，于海燕，田怀香*. 细菌纤维素-肉桂醛微囊体系构筑及其控释性能分析. 中国食品学报，2025,（EI）

[22] 陈臣,　冯澜,　于海燕,　田怀香,　景艳,　袁海彬∗. 再制手撕奶酪制备工艺优化及品质分析. 食品科学技术学报，2026，（EI）

近3年指导研究生的就业情况

连续三年指导研究生荣获国家奖学金和上海市优秀毕业生，就业去向单位有上海烟草集团、华宝香精等，并推荐优秀学生去往985/211高校就读博士。