个人简介
海南省高层次引进人才。主要从事淀粉功能化修饰及营养调控领域的研究。参与发表论文20余篇，其中以第一/通讯作者发表论文12篇，ESI高被引论文1篇。获得2023年陕西省科技进步二等奖（6/9），带领本科生荣获全国老员工等离子科技创新竞赛二等奖和三等奖，研究生获得2024年国家奖学金。目前主要承担本科生《食品添加剂》、《食品化学》和研究生《工程伦理》、《食品营养与健康》和《高级食品化学进展》等课程。担任Carbohydrate Polymers、Food Hydrocolloids、International Journal of Biological Macromolecules等期刊的审稿人。
教育背景
2017.9～2021.6 西北农林科技大学，食品科学专业，工学博士
2014.9～2017.6 西北农林科技大学，食品科学专业，工学硕士
2010.9～2014.6 河南农业大学，食品科学与工程专业，工学学士
工作经历
2021.11～至今 美狮贵宾会，美狮贵宾会，高聘副教授
科研项目
1. 海南省高层次人才项目（324RC461），2024-2027，主持
2. 天津大学-美狮贵宾会自主创新基金合作项目，2024，主持
3. 国家重点实验室开放基金（KF202209），2022-2023，主持
4. 美狮贵宾会青年培育项目，2022-2023，主持
5. 美狮贵宾会高层次人才科研启动项目（KYQD(ZR)-22005），2021-2026，主持
6. 陕西省重点研发计划(2020ZDLNY05-07), 2020-2023，参与
文章著作
1. Huilong Sang; Rui Zhang; et al, Shanshan Gao*. Comparison of annealing and heat-moisture modification on effects of Tartary buckwheat starch under plasma-activated water condition, Food Chemistry, 2025,481:144014. (中科院大类一区top)
2. Si Zhang; Rui Zhang; et al, Shanshan Gao*. Structural and physicochemical properties of pea starch dual-treated with dry heating and galactomannans. International Journal of Biological Macromolecules,2025,294:139374. (中科院大类一区top)
3. Rui Zhang; Huilong Sang; et al, Shanshan Gao*. Supramolecular structure and in vitro digestive properties of plasma-treated corn starches varying in amylose content. International Journal of Biological Macromolecules,2024,282: 136758. (中科院大类一区top)
4. Rui Zhang; Jia He; et al, Shanshan Gao*. Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch. International Journal of Biological Macromolecules,2024,271: 132485. (中科院大类一区top)
5. Shanshan Gao; Shuang Liu; Rui, Zhang; et al. The multiscale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma, International Journal of Biological Macromolecules, 2024, 263: 130281. (中科院大类一区top)
6. Shanshan Gao; Haiyan Zhang; Jianfei Pei; et al. High-voltage and short-time dielectric barrier discharge plasma treatment affects structural and digestive properties of Tartary buckwheat starch, International Journal of Biological Macromolecules, 2022, 213: 268-278 (中科院大类一区top)
7. Shanshan Gao; Hang Liu; Lijun Sun; et al. Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin, Food Hydrocolloids, 2021, 110: 0-106209 (中科院大类一区top，ESI高被引论文)
8. Shanshan Gao; Hang Liu; Lijun Sun; et al. The effects of dielectric barrier discharge plasma on physicochemical and digestion properties of starch, International Journal of Biological Macromolecules, 2019, 138: 819-830 (中科院大类一区top)
9. Yunlong Li1; Shanshan Gao1; Xiaolong Ji; et al. Evaluation studies on effects of quercetin with different concentrations on the physicochemical properties and in vitro digestibility of Tartary buckwheat starch, International Journal of Biological Macromolecules, 2020, 163: 1729-1737 (中科院大类一区top)
10. Hang Liu; Ge Tian; Shanshan Gao; et al. Understanding the changes in multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples, Journal of Future Foods, 2026,6-2:292–300 (中科院大类一区top)
11. Jianfei Pei; Shanshan Gao; Sarp Sarper; et al. Emerging forward osmosis and membrane distillation for liquid food concentration: A review, Comprehensive Reviews in Food Science and Food Safety, 2021, 20:1910-1936 (中科院大类一区top)
12. Yuefeng Huang, Huiqing Wang, Qiuyan Liu, Jiyu Zhou, Shanshan Gao; et al. Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour, Innovative Food Science and Emerging Technologies, 2022, 77: 102986. (中科院大类一区top)
13. 高闪闪; 刘娜; 彭强; 王敏＊; 槲皮素-苦荞淀粉复合物制备工艺优化, 食品工业科技, 2020, 41(09):150-154. (EI期刊)
14. 高闪闪, 刘娜, 王敏. 槲皮素对苦荞淀粉理化性质和体外消化率影响研究. 中国食品科学技术学会第十七届年会, 2020, 中国陕西西安. (会议论文)
15. 高闪闪，葛武鹏＊，裴剑飞, 等. 胎次对奶山羊胎盘提取物抗氧化活性影响,畜牧兽医学报,2017,48(8):1436-1445. (中文核心期刊)
获奖
科技进步奖二等奖，陕西省人民政府（2023）
专利
无
承担教学
(1) 本科生课程：《食品化学》，《食品添加剂》
(2) 研究生课程：《高级食品化学进展》，《食品营养与健康》，《工程伦理》
公司产品
目前在读硕士研究生2人，毕业研究生1人，欢迎对淀粉改性及营养调控领域感兴趣的同学报考我的研究生。
