高永芳，博士。主要从事畜产品功能化加工技术研发，聚焦基于食品水凝胶及纳米颗粒的功能性物质智能递送平台制备，以及蛋白质/多糖互作对蛋白自组装形成凝胶的调控机制研究。先后主持国家自然科学基金 1 项、甘肃省青年科技基金 1 项，参与横向研究课题 4 项；以第一作者在 Food Hydrocolloids、Food Chemistry、International Journal of Biological Macromolecules 等刊物发表论文 10 余篇，累计影响因子 62.8，其中 2024 年 ESI 高被引论文 2 篇，另参与发表论文 10 余篇，授权陕西省地方标准 1 项。目前主要承担《生物技术药物学》《分子与细胞免疫学》《微生物学实验》等理论与实验课程。

一、代表性论文

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.

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.

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.

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.

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.

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.

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.

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.

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.