谢湖均，博士，教授，博导，现任浙江工商大学教务处副处长、创新创业学院副院长。浙江省高校领军人才计划高层次拔尖人才，校西湖学者计划C1人才, 中国国际“互联网+”创新创业大赛评审专家，浙江省大学生化学竞赛专家委员会委员，中国化学会高级会员，浙江省食品学会青委会委员，Frontier in Chemistry（if=5.2）副主编，Chinese Chemical Letters（if=8.5）青年编委。主要从事食品胶体与营养、蛋白质聚集和凝聚、营养物质包埋与递送、智能保鲜等领域研究，主持国家自然科学基金，教育部实验教学和教学实验室建设研究项目，浙江省自然科学基金重点项目和一般项目，浙江省高等教育学会重点教学改革项目，省线下一流课程，浙江省基础公益研究计划农村农业项目，企业项目等教学科研项目20余项。在Journal of the American Chemical Society，Angewandte Chemie International Edition，Chemical Engineering Journal，ACS Catalysis，Food Hydrocolloids，Science China Chemistry，Food Chemistry，National Science Review，Food Research International, LWT - Food Science and Technology, Journal of Molecular Liquids，Journal of Physical Chemistry B，International Journal of Biological Macromolecules等杂志发表论文170余篇，其中第一或通讯作者（含共同）SCI论文110余篇，H-index=34，其中热点论文1篇，高被引论文10篇，由Elsevier出版的国际学术合作著作1部，申请和授权国家发明专利6件。担任智利国家自然科学基金、广东省重点领域研发计划、重庆市自然科学基金，四川省科技计划项目，Nature Catalysis，Nature Communication，Journal of the American Chemical Society，Angewandte Chemie International Edition，ACS Catalysis, Langmiur，Journal of Agricultural and Food Chemistry，Food Hydrocolloids，Food Chemistry，Physical Chemistry Chemical Physics，Journal of Molecular Liquids，Journal of Physical Chemistry B，International Journal of Biological Macromolecules等基金和杂志审稿人。

食品胶体与营养课题组：https://www.x-mol.com/groups/hujun_xie

采用实验和理论计算相结合的方法研究食品复杂体系（食品胶体）的分子自组装、相互作用机制、相行为和相变机理、多尺度结构特征和热力学形成机制。

研究兴趣：

（1）食品胶体与营养

（2）蛋白质聚集和凝聚（组分间互作机制）

（3）营养物质包埋与递送

（4）智能保鲜

（5）分子动力学模拟、量子化学计算

2010-2014年分别在浙江大学和香港科技大学做博士后研究，2017-2018年和2019-2020年分别在复旦大学和浙江大学做访问学者。

2009年浙江工商大学食品与生物工程学院讲师(2009年)，副教授（2011年），教授（2018年）

中国国际“互联网+”创新创业大赛评审专家，浙江省大学生化学竞赛专家委员会委员，中国化学会高级会员，Frontier in Chemistry（if=5.2）副主编，Chinese Chemical Letters（if=8.5）青年编委。

荣获浙江工商大学优秀教师，优秀共产党员，教坛新秀，三育人先进，优秀学生科技创新导师，商李芳华我最喜爱的教师子质提名奖等称号。

未来食品、生物信息学

在National Science Review (国家科学评论, if=25), Journal of the American Chemical Society (if=16), Angewandte Chemie International Edition (if=17), Nature Communications (if=17), Science Advances, Chemical Engineering Journal, Food Hydrocolloids, Science China Chemistry, Food Chemistry, Journal of Molecular Liquids, Journal of Physical Chemistry B等杂志发表SCI论文170余篇, H-index=34, 其中热点论文1篇，高被引论文10篇。

代表性论文：

(1) Hujun Xie (谢湖均), Qing Cao, Yingying Jiang, Yingying Pan, Sihan Chen, Qingbo Jiao, Gerui Ren, Di Wu, Min Huang*. Comparative analysis of carrageenan/ovalbumin and carrageenan oligosaccharide/ovalbumin complexes.  Food Hydrocolloids. 2025, 158, 110605. (if = 11, ESI热点论文，前0.1%)

(2) Min Huang, Yuling Song, Han Wang, Hao Li, Rongmi, Zhou, Qing Cao, Lijuan Dong*, Gerui Ren, Di Wu, Qunfang Lei, Wenjun Fang, Dan Deng, Hujun Xie (谢湖均)*. Fabrication and characterization of lysozyme fibrils/zein complexes for resveratrol encapsulation: Improving stability, antioxidant and antibacterial activities. Food Chemistry. 2025, 464, 141746.

(3) Hujun Xie (谢湖均), Han Wang, Min Huang, Ying Gao, Qing-Qing Cao, Hao Li, Qingbo Jiao, Gerui Ren, Yong-Quan Xu*. Encapsulation of EGCG by whey protein isolate and β-cyclodextrin nanocomplexes: A strategy to mask the bitter and astringent taste and increase the stability in beverages. Food Hydrocolloids. 2025, 160, 110760.

(4) Hujun Xie (谢湖均)*, Hao Li, Lei Liu, Xinpei Cai, Tianrong Wang, Qingbo Jiao, Nan Lv, Min Huang*, Ruibo Wu, Zexing Cao, Qunfang Lei, Wenjun Fang, Gerui Ren*. How the ovalbumin modulates the conformation of zein through protein-protein interactions. Food Hydrocolloids. 2025, 158, 110696.

(5) Gerui Ren, Ying He, Lei Liu, Yingjie Wu, Qingbo Jiao, Jiacheng Liu, Xinpei Cai, Ying Zhu, Ying Huang, Min Huang, Hujun Xie (谢湖均)*.  Effects of collagen hydrolysate on the stability of anthocyanins: degradation kinetics, conformational change and interactional characteristics. Food Chemistry. 2025, 464, 141513.

(6) Hujun Xie (谢湖均), Xin Luo, Ying Gao, Min Huang, Gerui Ren, Rongmi Zhou, Yulu Sun, Haoxin Ye, Qunfang Lei, Wenjun Fang, Yong-Quan Xu (许勇泉)*. Co-encapsulation of Lactobacillus plantarum and EGCG: A promising strategy to increase the stability and lipid-lowering activity. Food Hydrocolloids. 2024, 151, 109768. (if = 11, ESI高被引论文，前1%)

(7) Qingbo Jiao†, Haoxin Ye†, Nan Lv†, Min Huang, Ruibo Wu, Tianxi Yang, Zexing Cao, Qunfang Lei, Wenjun Fang, Hujun Xie (谢湖均)*. How the strength of proteins interactions affects the phase behavior of protein complexes. Food Hydrocolloids. 2024, 149, 109654.

(8) Chengzhi Liu†, Nan Lv†, Lijuan Dong, Min Huang*, Qing Shen, Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie (谢湖均)*. Interaction mechanism between zein and β-lactoglobulin: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids. 2023, 135, 108226. (if = 11, ESI高被引论文，前1%)

(9) Gerui Ren, Ying He, Junfei Lv, Ying Zhu, Zhengfang Xue, Yujing Zhan, Yufan Sun, Xin Luo, Ting Li, Yuling Song, Fuge Niu, Min Huang, Sheng Fang, Linglin Fu, Hujun Xie (谢湖均)*. Highly biologically active and pH-sensitive collagen hydrolysate-chitosan film loaded with red cabbage extracts realizing dynamic visualization and preservation of shrimp freshness. International Journal of Biological Macromolecules. 2023, 233, 123414. (if = 9, ESI高被引论文，前1%)

(10) Zhenwei Chu, Guomei He, Chuan Shi, Yuhui Hua, Yaxi Huang, Jiangxi Chen*, Hujun Xie (谢湖均)*, Guochen Jia*. Aromatic chloroosmacyclopentatrienes. National Science Review. 2023, 10, nwac237. (if=23)

(11) Gerui Ren, Jieyu Shi, Sijie Huang, Chengzhi Liu, Fangfang Ni, Ying He, Xin Luo, Ting Li, Yuling Song, Min Huang, Hujun Xie  (谢湖均)*. The fabrication of novel zein and resveratrol covalent conjugates: Enhanced thermal stability, emulsifying and antioxidant properties. Food Chemistry. 2022, 374, 131612. (if = 9, ESI高被引论文，前1%)

(12) Yifan Zhao, Jialei Hu, Ruyi Chen, Fengping Xiong, Hujun Xie (谢湖均)*, Hanfeng Ding*. Divergent total syntheses of (-)-crinipellins facilitated by a HAT-initiated dowd-beckwith rearrangement. Journal of the American Chemical Society. 2022, 144, 2495−2500. (if = 16)

(13) Chengzhi Liu†, Nan Lv,†, Yongquan Xu*, Huafei Tong, Yulu Sun, Min Huang, Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie (谢湖均)*. pH-Dependent interaction mechanisms between β-lactoglobulin and EGCG: Insights from multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids. 2022, 133, 108022. 

(14) Min Huang, Yuling Song, Nan Lv, Chengzhi Liu, Gerui Ren, Qing Shen, Binju Wang, Zexing Cao, Hujun Xie (谢湖均)*. Theoretical and experimental perspectives of interaction mechanism between zein and lysozyme. Food Hydrocolloids. 2022, 132, 107876.

(15) Chengzhi Liu,† Nan Lv,† Gerui Ren, Ruibo Wu, Binju Wang, Zexing Cao, Hujun Xie (谢湖均)*. Explore the interaction mechanism between zein and EGCG using multi-spectroscopy and molecular dynamics simulation methods. Food Hydrocolloids. 2021, 120, 106906. (if = 11, ESI高被引论文，前1%)

(16) Jian Gao†, Yuezhong Mao†, Chuyue Xiang, Mengna Cao, Gerui Ren, Hujun Xie (谢湖均)*, Kuiwu Wang, Xiangjuan Ma, Di Wu. Preparation of β-lactoglobulin/gum arabic complex nanoparticles for encapsulation and controlled release of EGCG in simulated gastrointestinal digestion model. Food Chemistry. 2021, 354, 129516. (if = 9, ESI高被引论文，前1%)

(17) Chaorong Wang, Zhencheng Lai, Hujun Xie (谢湖均)*, Sunliang Cui*. Triazenyl alkynes as versatile building block in multicomponent reaction: Diastereoselective synthesis of β-amino amides. Angewandte Chemie International Edition. 2021, 60, 5147–5151.  (if = 17)

(18) Chuyue Xiang, Jian Gao, Haoxin Ye, Gerui Ren, Xiangjuan Ma, Hujun Xie (谢湖均)*, Sheng Fang,* Qunfang Lei, Wenjun Fang. Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion. Food Hydrocolloids. 2020, 106, 105926. (if = 11, ESI高被引论文，前1%)

(19) Hujun Xie (谢湖均)*, Chuyue Xiang, Yang Li, Lihong Wang, Zhijun Song, Xiangjuan Ma, Xiaoxing Lu, Qunfang Lei, Wenjun Fang*. Fabrication of ovalbumin/κ-carrageenan complex nanoparticles as a novel carrier for curcumin delivery. Food Hydrocolloids. 2019, 89, 111−121. (if = 11, ESI高被引论文，前1%)

1. 国家级教学改革项目，教育部实验教学和教学实验室建设研究项目，文科实验中心“一化三新”数字化改革的探索与实践，2024年，负责人.

2.浙江省线下一流课程—物理化学，2022年，负责人.

3.省级教学改革重点项目，一流专业建设背景下数字教材的建设研究，2024年度高等教育研究课题重点项目，2024年，KT2024013. 2024年度高等教育研究课题暨“人工智能赋能教育教学应用研究”专项课题，负责人.

4. 校级课程思政示范课程，《物理化学》，2023年，负责人.

Chapter

Hujun Xie, Fangfang Ni, Mengna Cao, Qing Gu. The encapsulation of probiotics by polysaccharides. Elsevier. Edited by JAYACHANDRAN VENKATESAN. 2022, DOI: 10.1016/B978-0-12-822351-2.00013-9. In book: Polysaccharide Nanoparticles. P31-63.