个人简介
办公电话：022-60912431
电子邮件：wutao@tust.edu.cn
通讯地址：天津市滨海新区开发第13大街29号天津科技大学食品工程与生物技术学院逸夫楼406
研究方向: 1. 食品营养 2. 天然产物对慢病的干预作用研究； 3. 农副产物高值化利用技术
招生专业
| 院系名称 | 专业大类 | 一级学科 | 专业代码/专业名称 | 学位类型 | 招生类型 | 类型 |
|---|---|---|---|---|---|---|
| 食品工程与生物技术学院 | 工学 | 食品科学与工程 | 083201 食品科学 | 学术型 | 硕士 | 全日制 |
| 食品工程与生物技术学院 | 工学 | 食品科学与工程 | 083202 粮食、油脂及植物蛋白工程 | 学术型 | 硕士 | 全日制 |
代表性论文
（1）Tao Wu, Yaqian Meng, Weiyi Zhang, Rui Liu, Min Zhang.(2018) Effects of Extrusion on Physicochemical Properties of Oat Polysaccharides and Its Improvement in Flour Dough Extensibility and Gumminess. Food Science and Technology Research. 24 (1), 145_150
（2）Wu, T., Guo, X., Zhang, M., Yang, L., Liu, R., & Yin, J. (2017). Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat diet-induced obese mice. Food & Function. 2017, 8, 3178–3186
（3）Wu, T., Yin J., Zhang, G., Long, H., & Zheng, X. (2016). Mulberry and cherry anthocyanin consumption prevents oxidative stress and inflammation in diet-induced obese mice. Molecular Nutrition & Food Research. 2016, 60 (3), 687–694.
（4）Wu, T., Guo, Y., Liu, R., Wang, K., & Zhang, m. (2016). Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats. Food Funct. 2016, 7, 2469–2478.
（5）Wu, T., Chen, N., Liu, C., Liu, R., Zhang, J., Xie, X., & Zhang, M. (2017) Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli. Natural product research. 31(23), 2814–2817.
（6）Wu, T., Dai, S., Cong, X., Liu, R., & Zhang, M. (2017). Succinylated soy protein film coating extended the shelf life of apple fruit. Journal of Food Processing and Preservation, 2017, 41(4). e13024 1-8.
（7）Tao Wu, Jinjin Yin, Hairong Long, Xiaodong Zheng. Anti-obesity effects of artificial planting blueberry (Vaccinium ashei) anthocyanin in high-fat diet-treated mice. International Journal of Food Sciences and Nutrition. 2016, 67(3), 257–664.
（8）Wu, Tao, Tang, Q., Yu, Z., Gao, Z., Hu, H., Zheng, X., & Yu, T. Inhibitory effects of sweet cherry anthocyanins on the obesity development in C57BL/6 mice. International Journal of Food Sciences and Nutrition. 2014, 65(3), 351-359.
（9）Wu, Tao, Yu, Z., Tang, Q., Song, H., Gao, Z., Chen, W., & Zheng, X. (2013). Honeysuckle anthocyanin supplementation prevents diet-induced obesity in C57BL/6 mice. Food & function, 2013, 4, 1654-1661
（10）Wu, Tao, Qi, X., Liu, Y., Guo, J., Zhu, R., Zheng X., & Yu, T. Dietary supplementation with purified mulberry (Morus australis Poir) anthocyanins suppresses body weight gain in high-fat diet fed C57BL/6 mice. Food Chem, 2013，141(1), 482-7.
（11）Wu, Tao, Tang, Q., Gao, Z., Yu, Z., Song, H., Zheng, X., & Chen, W. (2013). Blueberry and mulberry juice prevent obesity development in C57BL/6 mice. PloS one, 8(10), e77585.
（12）Wu, Tao, Sun, L. C., Du, C. H., Cai, Q. F., Zhang, Q. B., Su, W. J., & Cao, M. J. (2009). Identification of pepsinogens and pepsins from the stomach of European eel (Anguilla anguilla). Food Chemistry, 115(1), 137-142.
（13）Li, Z., Yu, Y., Li, Z., Wu, T*., & Yin, J*. (2015). The art of signal transforming: electrodes and their smart applications in electrochemical sensing. Anal. Methods. 7(23), 9732-9743.
（14）Li, Z., Yu, Y., Li, Z., & Wu, T*. (2015). A review of biosensing techniques for detection of trace carcinogen contamination in food products. Analytical and Bioanalytical Chemistry, 407(10), 2711-2726.
（15）Yin, J. & Wu, T*. (2017) Anthocyanins from black wolfberry (Lycium ruthenicum Murr.) prevents inflammation and increase fecal fatty acid in diet-induced obese rat. RSC Adv., 7, 47848-47853
（16）Yun, L., Wu, T., Liu, R., Li, K., & Zhang, M. (2018). Structural variation and microrheological properties of a homogeneous polysaccharide from wheat germ. Journal of agricultural and food chemistry. DOI: 10.1021/acs.jafc.7b04730 (Co-Fist）
（17）Li, Q., Wu T., Liu, R., Zhang, M*.(2017) Soluble dietary fiber reduced trimethylamine metabolism via gut microbiota and co-regulated AMPK pathways in hosts. Molecular Nutrition and Food Research, 2017, DOI: 10.1002/mnfr.201700473 (Co-Fist）
（18）Song H, Wu T, Xu D, Chu Q, Lin D, Zheng X, Dietary sweet cherry anthocyanins attenuates diet-induced hepatic steatosis by improving hepatic lipid metabolism in mice, Nutrition, 2016, 32(7-8), 827–833
（19）Sun, C., Wu, T., Liu, R., Liang, B., Tian, Z., Zhang, E., & Zhang, M. (2015). Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids, 51, 512-518. (Co-Fist）
科研项目
1.国家自然科学基金项目-浆果花色苷对高脂膳食诱导氧化应激的干预作用及机制研究（31501475）， 2016/01-2018/12、24万元，主持、在研。
2.天津市自然科学基金联合资助项目-浆果花色苷对脂肪代谢干预作用的构效关系及其机制研究（15JCQNJC46300）、2015/04-2018/03、6万元，主持、在研。
3.北京食品营养与人类健康高精尖创新中心开放基金资助项目-花色苷对围绝经期综合生理状态的干预机制研究（20161025），2017/01-2018/12, 30万元，主持，在研。
4.天津市高等学校基本科研业务费重点资助项目-黑蒜粉工业化生产及其产品应用技术研究(2017ZD02), 2017/05-2020/04、20万元，主持、在研
其他（获奖成果、专利）等
申请专利
1. 一种速食五谷杂粮粥及制备方法. 吴涛，罗新也，李麟波，冉淼，金屹昭，张民，刘锐. 申请号：201510394087.X
2. 一种绿茶茶多糖复合型减肥固体饮料和应用. 张民，吴涛，徐阎，刘锐，陈怡君. 申请号：201510208517.4
3. 一种乌龙茶茶多糖复合型减肥固体饮料. 张民，吴涛，徐锦令，刘锐. 申请号：201510209824.4
4. 一种燕麦麸皮多糖复合型减肥饮料. 张民，吴涛，刘锐. 申请号：201510208517.4
5. 一种复合型脂肪模拟物及其制备方法. 张民，孙婵婵，刘锐，吴涛. 申请号：201410635375.5
6. 低糖桑椹果酱的制备方法. 郑晓冬, 吴涛, 唐琼,胡浩. 申请号： 201410056751.5
7. 桑果花青素保健饼干. 郑晓冬, 吴涛, 杨健, 余挺. 申请号： 201410199698.4
8. 酶类降解棒曲霉素的方法. 郑晓冬, 朱瑞瑜, 余挺, 吴涛, 胡浩. 申请号：201410065286.1
9. 一种纤维素基多酚类天然抗氧化复合物的制备方法. 孙波，张民，司传领，刘锐，吴涛，倪永浩. 申请号： 201510330527.5
科研奖励
研究成果“玛咖复合型固体饮料的研制与开发”获得2014年天津市津南区科技进步三等奖，排名第一
