高永芳，女，博士，讲师。2017年本科毕业于甘肃农业大学食品科学与工程专业，2020年硕士毕业于甘肃农业大学动物性食品科学与工程专业，2024年博士毕业于西北农林科技大学生物物理学专业。主要承担《分子与细胞免疫学》、《微生物学实验》等理论与实验课程教学工作。主要研究方向是畜产品功能化加工技术研发，包括：基于水凝胶及纳米颗粒的功能性物质智能递送体系制备技术，蛋白质/多糖互作对蛋白自组装形成凝胶的调控机制。主要研究成果在Food Hydrocolloids、Food Chemistry、International Journal of Biological Macromolecules、European food research and technology及食品科学等刊物上共发表论文10余篇，参与国家自然科学基金1项。
一、主持或参与的科研项目
1. 国家自然科学基金，宰后成熟初期线粒体活性氧（ROS）调控牛肉糖酵解反应机理研究（31860426），42万元，已结题，参与。
二、代表性论文（第一作者）
1. Gao, Y., Wang, S., Liu, H., Gu, Y., & Zhu, J. (2023). Design and characterization of low salt myofibrillar protein-sugar beet pectin double-crosslinked gels pretreated by ultrasound and konjac glucomannan: Conformational and gelling properties. Food Hydrocolloids, 141, 108717. (中科院1区TOP，IF=10.7)
2. Gao, Y., Zhuang, D., Ye, J., Guo, Y., Zhu, J. (2024). Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: conformation and microstructure. Food Hydrocolloids, 153, 110007. (中科院1区TOP，IF=10.7)
3. Gao, Y., Luo, C., Zhang, J., Wei, H., Zan, L., & Zhu, J. (2022). Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation. Food Chemistry, 393, 133400. (中科院1区TOP，IF=8.8)
4. Gao, Y., Hu, Y., Wang, J., Ahmad, H. N., & Zhu, J. (2023). Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect. International Journal of Biological Macromolecules, 250, 126195. (中科院1区TOP，IF=8.2)
5. Wan, Y#., Gao, Y#., Shao, J., Tumarbekova, A., Zhang, D., & Zhu, J. (2021). Effects of ultrasound and thermal treatment on the ultrastructure of collagen fibers from bovine tendon using atomic force microscopy. Food Chemistry, 347, 128985. (中科院1区TOP，IF=8.8，共同一作)
6. Gao, Y., Guo, Y., Ye, J., Ahmad, H. N., Zhu, J. (2024). Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: mucopenetration ability of sodium carboxymethyl cellulose. International Journal of Biological Macromolecules, 268, 131998. (中科院1区，IF=8.2)
7. Gao, Y., Zhang, J., He, L., Shi, X., Han, L., Yu, Q., Yang, Y., Zhao S. (2020). Associations among adenosine monophosphate-activated protein kinase, glycolysis, muscle characteristics, and apoptosis in postmortem bovine longissimus muscle. European food research and technology, 246, 971-985. (中科院3区，IF=3.4)
8. Gao, Y., Yang, Y., Han, L., Yu, Q., Song, R., Han, M., Shi, H., & He, L. (2019). Study on the effect of camkkβ‐mediated AMPK activation on the glycolysis and the quality of different altitude postmortem bovine longissimus muscle. Journal of Food Biochemistry, 43, e13023. (中科院2区，IF=4.0)
9. 高永芳, 宫玉霞, 杨雅媛, 韩玲, 余群力, & 朱跃明等. (2019). AMPK活性对宰后牛肉糖酵解、肌肉内环境及品质的影响. 食品科学, 40, 8. (EI)
三、联系方式
通讯地址：兰州理工大学生命科学与工程学院（兰州市七里河区彭家坪路36号）
邮编：730050
E-mail：gyfgyff@163.com
地址：甘肃省兰州市七里河区彭家坪路36号 
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