一、个人简介
费鹏，博士，副教授，1990年出生，现任闽南师范大学生物科学与技术学院学院副院长，兼漳州市食品科学研究院副院长，闽江学者青年学者，福建省高层次C类人才、闽南师范大学龙江计划拔尖人才。
近年年主持国家自然科学基金项目1项、福建省自然科学基金项目2项、漳州市自然科学基金项目2项，主持横向项目经费500余万元；以第一作者或通讯作者发表SCI刊源论文60余篇，累计影响因子超400。获2024年湖北省科学技术进步奖二等奖、十六届福建省自然科学优秀学术论文三等奖。
指导学生获大学生创新创业项目立项8项（国家级5项、省级3项），获全国大学生生命科学竞赛等学科竞赛奖项10项（一等奖1项、二等奖5项、三等奖4项）。
二、教育经历
2011.09—2016.06 华中农业大学 食品科学专业 硕博连读
2007.09—2011.06 淮海工学院 食品科学与工程专业 本科
三、工作经历
2016.09—至今 闽南师范大学生物科学与技术学院 副教授
四、主讲课程
主讲《食品仪器分析》、《工程伦理》等本科及研究生专业课程及实验课程。
五、研究方向
围绕果胶、壳聚糖、海藻酸等天然多糖开展系统性的分子设计与功能化改性研究，通过化学或酶法修饰手段调控多糖的理化性质，拓展其在食品、医药以及环境等领域的应用范围。
①多糖基功能乳液构建及对天然活性成分的递送：基于改性多糖的表面活性特性，构建稳定的乳液递送体系，实现β-胡萝卜素、姜黄素等疏水性活性成分的高效包封，提高其水分散性和生物利用度，深入探讨活性成分在多糖基乳液中的分布状态和控释机制。
②改性多糖的构效关系及其对食品品质调控机制：通过氨基酸酰胺化、酚酸接枝等分子修饰手段，系统研究多糖分子结构与功能性质的内在关系，并将改性多糖应用于肉制品、面制品等食品体系，阐明多糖分子修饰与食品功能特性之间的作用机制。
③多糖基智能/活性包装的构建及其品质保鲜机制：开发具有智能指示和活性保鲜功能的多糖基包装材料。利用花色苷、姜黄素等的pH敏感特性构建智能指示包装膜，实现食品新鲜度可视化监测；通过酚酸修饰壳聚糖、果胶等多糖，构建具有抗氧化和抑菌活性的功能包装材料。
④多糖基水凝胶的构建及其对污染物的吸附作用：设计多糖衍生物交联网络，构建具有不同孔隙结构和官能团密度的水凝胶材料，系统研究凝胶结构参数与吸附性能的关系并阐明吸附机制，为多糖基功能材料在环境治理中的应用提供技术支撑。
六、主持的主要科研项目
（1）国家自然科学基金青年项目，22408148，柚皮果胶低温酶促酰胺化修饰及其高粘易凝特性的跨尺度调控机制研究，2025.01-2027.12，30万元，在研，项目负责人。
（2）闽江计划校内支持项目，天然果胶的绿色功能化修饰及其在食品中的高值化应用，2026.01-2028.12，100万元，在研，项目负责人。
（3）福建省自然科学基金面上项目，2022J01905，花色苷在水/有机两相界面的定点酰化修饰及其在水合作用下的失稳机制研究，2022/08-2025/08，7万元，已结题，项目负责人。
（4）福建省自然科学基金青年项目，2019J05109，钛酸纳米管基杂化自组装阻燃涂层的作用机理及其在纤维基材料中的应用研究，2019/07-2022/06，3万元，已结题，项目负责人。
（5）漳州市自然科学基金项目，ZZ2023J06，氨基酸酰胺化果胶的负温酶法制备及其高粘易凝机制研究，2023/03-2025/02，4万元，已结题，项目负责人。
（6）漳州市自然科学基金项目，ZZ2019J22，钛酸纳米管基杂化自组装阻燃涂层的构建及其作用机理研究，2019/07-2022/07，3万元，已结题，项目负责人。
（7）横向课题，HX2024045，氨基酸酰胺化果胶基低脂酥性饼干的研究与开发，2024/01-2024/12，198万元，在研，项目负责人
（8）横向课题，HX2023267，基于蔬菜复合可溶性膳食纤维的蔬菜冻干块的研究与开发，2023/07-2023/12，60万元，已结题，项目负责人
（9）横向课题，HX2023266，基于功能性大米蛋白的谷物冻干米饼研究与开发，2023/06-2023/12，58万元，已结题，项目负责人
（10）横向课题，HX2023341，蛋清基焙烤食品膨松剂的研究与开发，2023/06-2023/12，50万元，已结题，项目负责人
七、近5年代表性论文
7.1 多糖基功能乳液构建及对天然活性成分的递送
（1）Meng Yang, Min Zhang, Wenxiao Lin, Fang Cao, Jingna Liu, Peng Fei*, Qiong Zhang*. Lipase-catalyzed modification of sodium alginate: a dual physical-chemical strategy for enhanced emulsion stabilization. Food Chemistry. 2026, 525: 150359.（中科院JCR1区）
（2）Jiaofen Lin, Jian Zeng, Guozong Shi, Zesheng Zhuo, Yanyun Guan, Zhipeng Li, Hui Ni, Bingqing Huang, Peng Fei*. Preparation of Soybean Oil-Based Emulsions Stabilized by Shiitake Mushroom Chitosan Modified in Both Enzymatic and Non-Enzymatic Systems and their Application in β-Carotene Delivery [J]. Food Chemistry: X. 2025, 27: 102425.（中科院JCR1区）
（3）Jiaofen Lin, Jian Zeng, Guozong Shi, Zesheng Zhuo, Yanyun Guan, Zhipeng Li, Hui Ni, Peng Fei, Bingqing Huang*. Caffeic Acid-Modified Mushroom Chitosan as a Natural Emulsifier for Soybean Oil-Based Emulsions and Its Application in β-Carotene Delivery [J]. Foods. 2025, 14(7), 1108. （中科院JCR2区）
（4）Bingqing Huang, Qianyi Hu, Guoguang Zhang, Jinmei Zou, Peng Fei, Zhenjiong Wang*. Exploring the emulsification potential of chitosan modified with phenolic acids: Emulsifying properties, functional activities, and application in curcumin encapsulation [J]. International Journal of Biological Macromolecules. 2024, 263: 130450. （中科院JCR1区）
（5）Yufan Huang, Jiaofen Lin, Bihua Shen, Chenmin Zheng, Bingqing Huang, Jinmei Zou, Guoguang Zhang*, Peng Fei*. Chlorogenic acid-chitosan copolymers: Synthesis, characterization and application in O/W emulsions for enhanced β-carotene stability [J]. International Journal of Biological Macromolecules. 2024, 254: 127839.（中科院JCR1区）
（6）Bingqing Cheng, Jiaofen Lin, Jinmei Zou, Yuanhong Zhuang, Linhua Zheng, Guoguang Zhang, Bingqing Huang*, Peng Fei*. Preparation of curcumin-loaded pectin-nisin copolymer emulsion and evaluation of its stability. International Journal of Biological Macromolecules. 2024, 254: 127812. （中科院JCR1区）
7.2 改性多糖的构效关系及其对食品品质调控机制
（1）Yilan Wang, Jiaofen Lin, Meng Yang, Fang Cao, Yiya Li, Bingli Wang, Jingna Liu, Peng Fei*, Qiong Zhang*. Regulatory Mechanism of Leucine-Amidated Pectin on the Gel Properties of Shrimp Surimi as a Salt Substitute. Food Chemistry: X. （中科院JCR1区）
（2）Min Zhang, Meng Yang, Yiya Li, Yuanhong Zhuang, Jie Cai, Peng Fei*, Jianhua Xie*, Jingna Liu*. Glycine-Amidated Pectin-Mediated Network Formation in Wheat Noodle Dough: From Molecular Pre-Structuring to Cooking Performance. Food Chemistry, 2026, 514C: 149207.（中科院JCR1区）
（3）Min Zhang, Meng Yang, Yila Li, Yuanhong Zhuang, Jie Cai, Peng Fei*, Jianhua Xie*, Jingna Liu*. Amidated Pectin Mediated Restructuring of Gluten Protein Networks: From Molecular Interactions to Functional Properties. Food Research International, 2026, 231: 118655.（中科院JCR1区）
（4）Meng Yang, Min Zhang, Yuhong Zhuang, Yiya Li*, Peng Fei*. Amidation pectin with high viscosity and enhanced gelation properties: preparation, characterization and viscoelastic behaviors. International Journal of Biological Macromolecules. 2025, 318: 145108. （中科院JCR2区）
（5）Chenmin Zheng, Yuping Zou, Yufan Huang, Bihua Shen, Peng Fei*, Guoguang Zhang*. Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method [J]. Food Hydrocolloids. 2023, 134: 108037. （中科院JCR1区）
（6）Yufan Huang, Bihua Shen, Chenmin Zheng, Bingqing Huang, Guoguang Zhang, Peng Fei*. Synthesis of chitosan-phenolic acid copolymer: exploration of structural and physicochemical properties [J]. International Journal of Food Science and Technology. 2022, 57(12): 7806-7815.（中科院JCR3区）.
（7）Chenmin Zheng, Wensi Huang, Yuping Zou, Wanping Huang, Guoguang Zhang, Peng Fei*. Preparation of amidated pectins through enzymatic method: structures, hydrogel properties and its application potential in fat substitutes [J]. Food Research International. 2022, 160: 111719.（中科院JCR1区）.
（8）Pengkai Wang, Yifan Gao, Daqing Wang, Zhili Huang, Peng Fei*. Amidated pectin with amino acids: Preparation, characterization and potential application in Hydrocolloids [J]. Food Hydrocolloids. 2022, 129: 107662.（中科院JCR1区）
7.3 多糖基智能/活性包装的构建及其品质保鲜机制
（1）Xiaoyue Lu, Jingna Liu, Yuanhong Zhuang, Wenqiang Lai*, Bingli Wang*, Peng Fei*. Research Progress on Natural Pigment-Based pH-Responsive Intelligent Packaging Materials in Food Applications. Food Research International. 2026, 242: 120170.（中科院JCR1区）
（2）Xiaoxue Lu, Jingna Liu, Yuanhong Zhuang, Bingli Wang*, Peng Fei*, Wenqiang Lai*. Construction and property characterization of PNIPAAm-grafted chitosan/sodium alginate composite Thermo-responsive hydrogel films. Food Chemistry: X. 2026, 37: 104176. （中科院JCR1区）
（3）Xiaoxue Lu, Jiaofen Lin, Wenxiao Lin, Yuanhong Zhuang, Bingli Wang, Peng Fei*, Wenqiang Lai*. Laccase-Catalyzed Synthesis of Curcumin-Pectin Active Packaging Film: Structural Characterization, Physicochemical Properties and Evaluation of Its Preservation Effects on Shrimp Meat. Food Packaging and Shelf Life. 2026, 55: 101761（中科院JCR1区）
（4）Xiaoxue Lu, Wenxiao Lin, Lanqi Zhang, Jingna Liu, Jie Cai, Peng Fei*, Wenqiang Lai*. Laccase-catalyzed Grafting of Phenolic Acids onto Pectin: Engineering Bioactive Films for Food Preservation. International Journal of Biological Macromolecules, 2026, 349: 150937. （中科院JCR2区）
（5）Meng Yang, Min Zhang, Bingli Wang, Zehong Zhang, Yuanhong Zhuang, Jingna Liu, Qiong Zhang*, Peng Fei*. Mechanism-Driven Stabilization of Anthocyanins: Comparative Copigmentation and Encapsulation for Food Applications. Food Chemistry, 2025, 495: 146336. （中科院JCR1区）
（6）Meng Yang, Jiaofen Lin, Min Zhang, Yuanhong Zhuang, Yiya Li, Bingli Wang, Zehong Zhang, Jingna Liu, Peng Fei*. Recent Advances in the Development and Application of Anthocyanin-Based Intelligent Active Food Packaging: A Review. Food Chemistry. 2025, 492(1): 145309.（中科院JCR1区）
（7）Pengkai Wang, Peng Fei*. Active packaging coatings based on pectin modified with phenolic acids and its application in seabass fillet preservation [J]. Food packaging and shelf life. 2024, 43: 101302.（中科院JCR1区）
（8）Peng Fei&, Zhigang Zhang&, Youlin Wu, Liping Xiao, Yuanhong Zhuang, Nengshui Ding*, Bingqing Huang*. Non-radical synthesis of amide chitosan with p-coumaric acid and caffeic acid and its application in pork preservation [J]. International Journal of Biological Macromolecules. 2022, 222: 1778-1788（中科院JCR1区）
（9）Pengkai Wang, Jingna Liu, Yuanhong Zhuang, Peng Fei*. Acylating blueberry anthocyanins with fatty acids: improvement of their lipid solubility and antioxidant activities [J]. Food Chemistry: X. 2022, 15: 100420. （中科院JCR1区）
（10）Bingqing Huang&, Zhigang Zhang&, Nengshui Ding&, Yuanhong Zhuang, Guoguang Zhang, Peng Fei*. Preparation of acylated chitosan with caffeic acid in non-enzymatic and enzymatic systems: Characterization and application in pork preservation [J]. International Journal of Biological Macromolecules. 2022, 194: 246-253.（中科院JCR1区）
（11）Bingqing Huang&, Zhigang Zhang&, Nengshui Ding&, Bingli Wang, Guoguang Zhang, Peng Fei*. Investigation of the pectin grafting with gallic acid and propyl gallate and their antioxidant activities, antibacterial activities and fresh keeping performance [J]. International Journal of Biological Macromolecules. 2021, 190: 343-350.（中科院JCR1区）
（12）Pengkai Wang&, Peng Fei&, Chunxia Zhou*, Pengzhi Hong*. Stearic acid esterified pectin: Preparation, characterization, and application in edible hydrophobic pectin/chitosan composite films [J]. International Journal of Biological Macromolecules. 2021, 186: 528-534.（中科院JCR1区）
（13）Fansen Zeng&, Haisheng Zeng&, Yanqi Ye, Shiyu Zheng, Yuanhong Zhuang, Jingna Liu, Peng Fei*. Preparation of acylated blueberry anthocyanins through an enzymatic method in an aqueous/organic phase: Effects on their colour stability and pH-response characteristics [J]. Food & Function. 2021, 12(15): 6821-6829. （中科院JCR1区）
（14）Pengkai Wang&, Peng Fei&, Chunxia Zhou*, Pengzhi Hong*. Preparation of acylated pectins with phenolic acids through lipase-catalyzed reaction and evaluation of their preservation performance [J]. LWT-Food Science and Technology, 2021, 147: 111615. （中科院JCR1区）
（15）Peng Fei*, Fansen Zeng, Shiyu Zheng, Qiaoling Chen, Yonghua Hu, Jie Cai*. Acylation of blueberry anthocyanins with maleic acid: Improvement of the stability and its application potential in intelligent color indicator packing materials [J]. Dyes and Pigments. 2021, 184: 108852. （中科院JCR2区）
7.4 多糖基水凝胶的构建及其对污染物的吸附作用
（1）Wenqiang Lai, Linyu Zhang, Yingqi Liang, Guoguang Zhang, Jinmei Zou, Peng Fei*. Carboxyethyl Chitosan/Oxidized Sodium Alginate Composite Hydrogel Loaded with AgNPs and Zn2+: Dye Adsorption and Antibacterial Function. International Journal of Biological Macromolecules. 2025, 309: 143124.（中科院JCR2区）
（2）Linyu Zhang, Xinru Bai, Yingqi Liang, Guoguang Zhang, Jinmei Zou, Wenqiang Lai*, Peng Fei*. Preparation of Chitosan Derivatives/Oxidized Carboxymethyl Cellulose Hydrogels by Freeze-thaw Method: Synthesis, Characterization, and Utilization in Dye Absorption [J]. International Journal of Biological Macromolecules. 2024, 282: 136924.（中科院JCR1区）
（3）Linyu Zhang, Bihua Shen, Chenmin Zheng, Yufan Huang, Yingqi Liang, Peng Fei*, Jianfu Chen*, Wenqiang Lai*. Chitosan/oxidized sodium alginate/Ca2+ hydrogels: Synthesis, characterization and adsorption properties [J]. Food Hydrocolloids, 2024, 156: 110368. （中科院JCR1区）
（4）Linyu Zhang, Qianqi Li, Yingqi Liang, Guoguang Zhang, Jinmei Zou, Peng Fei*, Wenqiang Lai*. Hydrogels comprising oxidized carboxymethyl cellulose and water-soluble chitosan at varied oxidation levels: Synthesis, characterization, and adsorptive toward methylene blue [J]. International Journal of Biological Macromolecules. 2024, 277: 134351. （中科院JCR1区）
（5）Linyu Zhang, Qianqi Li, Xinru Bai, Xiaoqin Li, Guoguang Zhang, Jinmei Zou, Peng Fei*, Wenqiang Lai*. Double network self-healing hydrogels based on carboxyethyl chitosan/oxidized sodium alginate/Ca2+: Preparation, characterization and application in dye absorption [J]. International Journal of Biological Macromolecules. 2024, 264: 130564.（中科院JCR1区）
（6）Yufan Huang, Bihua Shen, Chenmin Zheng, Bingqing Huang, Guoguang Zhang*, Peng Fei*. Preparation of amphoteric double network hydrogels based on low methoxy pectin: Adsorption kinetics and removal of anionic and cationic dyes. International Journal of Biological Macromolecules. 2023, 252: 126488（中科院JCR1区）
（7）Bihua Shen, Qiong Zhang, Chenmin Zheng, Yufan Huang, Guoguang Zhang, Peng Fei*, Shirong Hu*. Construction of double-network hydrogel based on low methoxy pectin/polyvinyl alcohol and its structure and properties [J]. International Journal of Biological Macromolecules. 2022, 221: 821-830（中科院JCR1区）.
