一、个人简介

汲润，博士，邮箱：Jirunll@163.com

2016.09-2020.06，烟台大学，食品质量与安全，学士。

2020.09-2022.06，东北农业大学，生物与医药，硕士。

2022.09-2026.06，东北农业大学，生物与医药，博士。

现任伟德国际victor官网教师。

二、主要研究方向

1. 新型纳米材料开发；

2. 生物活性物稳态化递送；

3. 食品大分子组装与营养健康；

三、科研项目

1. 国家重点研发计划子课题（项目编号：2024VFD2100204），2024.12-2028.12，参与。

2. 中央引导地方科技发展资金项目（项目编号：ZY24QY02)，2024.06-2026.06，参与。

四、学术论文

1. Run Ji, Wentao Zhang, Lepei Wang, et al. Esterified starch-anthocyanin composite particles synergizing with Zn-CDs to construct intelligent porous films: Long-term maintenance and real-time monitoring of shrimp freshness. Chemical Engineering Journal, 2026, 531: 173714.

2. Run Ji, Shuang Song, Lepei Wang, et al. Intelligent active double-layer film based on ε-polylysine-anthocyanin co-pigmentation effect and Zn-carbon dot construction: Effects on pork preservation, freshness monitoring and soil microbiology. Chemical Engineering Journal, 2025, 519: 165225.

3. Run Ji, Haowen Sun, Zhao Chen, et al. pH-regulated structural and interfacial properties of OSA starch/whey protein fiber complexes to improve the storage and digestive stability of citrus essential oil emulsions. Carbohydrate Polymers, 2025, 367: 123961.

4. Run Ji, Xinhua Zhang, Zhao Chen, et al. Effect of metal cation crosslinking on the mechanical properties and shrimp freshness monitoring sensitivity of pectin/carboxymethyl cellulose sodium/anthocyanin intelligent films. Carbohydrate Polymers, 2024, 340: 122285.

5. Run Ji, Jieli Xu, Yuhe Yu, et al. Improving the emulsification properties of corn starch by esterification combined with freeze-thawing and enzymatic treatment. Food Chemistry, 2025, 470: 142664.

6. Run Ji, Xiuling Zhang, Chenghai Liu, et al. Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry. Food Chemistry, 2024, 431: 137135.

7. Run Ji, Hao Guo, Xu Yang, et al. Chitosan/gelatin-based film activated by Pickering emulsion of citrus essential oil stabilized by esterified starch/whey protein isolate fibrils: application in preserving freshness of blueberry. Food Chemistry, 2026, 503: 147848.

8. Shuang Song*, Run Ji*, Jieli Xu, et al. Preparation and characterization of highly stable pH-sensitive multifunctional films based on co-pigment-anthocyanin conjugate system for pork monitoring and preservation. Food Hydrocolloids, 2025, 164: 111151.