1.基于结晶颗粒和分子组装构建非氢化低饱和油凝胶/泡沫、乳液凝胶/泡沫的界面组装机理研究，国家自然科学基金面上项目，主持

2.基于多糖的零反式、低饱和超分子凝胶油脂构建及稳定性机制研究，国家自然科学基金面上项目，主持

3.高强度超声场中油脂液晶网络结晶形成机制及油脂劣变规律与抑制研究，国家自然科学基金面上项目，主持

4.低饱和脂肪酸凝胶型食品专用脂肪的构建研究与开发，“十三五”国家重点研发计划子课题，主持

5.基于脂肪结晶颗粒和天然分子组装的多相结构化油脂构建机理研究，高端外国专家引进计划，主持

6.植物油有机凝胶化形成机制及其纳米、微观网络结构研究，国家自然科学基金青年基金项目，主持

7.非氢化零反式低饱和油凝胶体系构建及其表界面行为研究，中国博士后基金特别资助，主持

8.食用聚合物基零反式低饱和脂肪酸凝胶油脂构建机制研究，中国博士后基金面上一等资助，主持

9.健康烘焙食品工业专用油脂的研究与产品开发，企业合作项目，主持

10.烘焙专用油脂的开发，企业合作项目，主持

11.健康烘焙油脂的研究，企业合作项目，主持

12.小麦胚芽绿色制油及综合利用技术研究，企业合作项目，主持

13.沙棘油中ω系列成分富集技术研究与产业化示范，企业合作项目，主持

14.功能性脂肪组件开发，企业合作项目，主持

代表性文章（仅附通讯/一作）

1.Zong Meng* et al. A review on food-grade-polymer-based O/W emulsion gels: Stabilization mechanism and 3D printing application.Food Hydrocolloids, 2023, 139: 108588(SCI, IF=11.504)

2.Zong Meng*et al. Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenols.Food Chemistry, 2023, 414: 135664(SCI, IF=9.231)

3.Zong Meng*et al. Comparative study of natural wax-based W/O emulsion gels: Microstructure and macroscopic properties.Food Research International, 2023, 165: 112509(SCI, IF=7.425)

4.Zong Meng*et al. Nonlinear viscoelasticity and crystallization behavior of anhydrous milk fat/palm stearin/oleogel blends.Food Chemistry, 2023, 410, 135394(SCI, IF=9.231)

5.Zong Meng*et al. Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals.Food Research International, 2023, 163: 112215(SCI, IF=7.425)

6.Zong Meng*et al. Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insight into their relations based on microstructure, rheology and tribology.Food Hydrocolloids, 2023, 137: 108317(SCI, IF=11.504)

7.Zong Meng*et al. Oil body-based one-step multiple phases and hybrid emulsion gels stabilized by sunflower wax and CMC: Application and optimization in 3D printing.Food Hydrocolloids, 2023, 136: 108262(SCI, IF=11.504)

8.Zong Meng*et al. Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review.Food Hydrocolloids, 2023, 137: 108313(SCI, IF=11.504）

9.Zong Meng*et al. Crystallization and phase behavior in mixture systems of anhydrous milk fat, palm stearin, and palm oil: Formation of eutectic crystals.Food Chemistry, 2023, 399: 133877(SCI, IF=9.231)

10.Zong Meng*et al. Novel bigels constructed from oleogels and hydrogels with contrary thermal characteristics: Phase inversion and 3D printing applications.Food Hydrocolloids, 2023, 134: 108063(SCI, IF=11.504)

11.Zong Meng*et al. Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing.Food Hydrocolloids, 2023, 135: 108160(SCI, IF=11.504)

12.Zong Meng*et al. Study on oil body emulsion gels stabilized by composited polysaccharides through microgel particles compaction and natural gelation.Food Hydrocolloids, 2023, 135: 108146(SCI, IF=11.504)

13.Zong Meng*et al. Crystallization behavior and compatibility analysis of beef tallow-based binary/ternary fat mixture systems.Food Research International, 2022, 161: 111814(SCI, IF=7.425)

14.Zong Meng*et al. Crystallization of lipids and lipid emulsions treated by power ultrasound: A review.Critical Reviews in Food Science and Nutrition, 2022: 1-12(SCI, IF=11.208)

15.Zong Meng*et al. Spirulina platensis protein isolate nanoparticle stabilized O/W Pickering emulsions: Interfacial adsorption and bulk aggregation.Food Research International, 2022, 161: 111815(SCI, IF=7.425)

16.Zong Meng*et al. Double scaffold networks regulate edible Pickering emulsion gel for designing thermally actuated 4D printing.Food Hydrocolloids, 2022, 133(7):107969(SCI, IF=11.504)

17.Zong Meng*et al. Enhancement effect of fat crystal network on oleogels prepared by methyl-cellulose and xanthan gum using the cryogel-templated method.Journal of Food Processing and Preservation, 2022, 46(11)(SCI, IF=2.609)

18.Zong Meng*et al. Double network oleogels co-stabilized by hydroxypropyl methylcellulose and monoglyceride crystals: Baking applications.International Journal of Biological Macromolecules, 2022, 209: 180-187(SCI, IF=8.025)

19.Zong Meng*et al. Catastrophic phase inversion of bigels characterized by fluorescence intensity-based 3D modeling and the formability for decorating and 3D printing.Food Hydrocolloids, 2022, 126: 107461(SCI, IF=9.147)

20.Zong Meng*et al. Synergetic effects of water-soluble polysaccharides for intensifying performances of oleogels fabricated by oil-absorbing cryogels.Food Chemistry, 2022, 372: 131357(SCI, IF=7.514)

21.Zong Meng*et al. Polysaccharide-stabilized aqueous foams to fabricate highly oil-absorbing cryogels: Application and formation process for preparation of edible oleogels.Food Hydrocolloids, 2021, 120: 106901(SCI, IF=9.147)

22.Zong Meng*et al. Interfacial interaction of small molecular emulsifiers tea saponin and monoglyceride: Relationship to the formation and stabilization of emulsion gels.Food Hydrocolloids, 2021, 117: 106737(SCI, IF=9.147)

23.Zong Meng*et al. Microstructure evolution and partial coalescence in the whipping process of oleofoams stabilized by monoglycerides.Food Hydrocolloids, 2021, 112:106245(SCI, IF=9.147)

24.Zong Meng*et al. Soft κ-carrageenan microgels stabilized pickering emulsion gels: Compact interfacial layer construction and particle-dominated emulsion gelation.Journal of Colloid and Interface Science, 2021, 602：822-833(SCI, IF=8.128)

25.Zong Menget al. Organogels based on the polyglyceryl fatty acid ester and sunflower oil: Macroscopic property, microstructure, interaction force, and application.LWT - Food Science and Technology, 2019,116: 108590(SCI, IF=4.006)

26.Zong Menget al. Oleogels from sodium stearoyl lactylate-based lamellar crystals: Structural characterization and bread application.Food Chemistry, 2019, 292: 134-142(SCI, IF=4.946)

27.Zong Menget al. Macro-micro structure characterization and molecular properties of emulsion templated polysaccharide oleogels.Food Hydrocolloids,2018,77: 17-29(SCI, IF=5.089)

28.Zong Menget al. Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose.Food Chemistry,2018, 246:137-149(SCI, IF=4.946)

29.Zong Menget al. Physical properties, microstructure, intermolecular forces and oxidation stability of soybean oil oleogels structured by different cellulose ethers.European Journal of Lipid Science and Technology, 2018,120(6):1700287(SCI, IF=2.200)

30.Zong Menget al. Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state.International Journal of Food Properties, 2018, 21(1): 119-127(SCI, IF=1.808)

31.Zong Menget al. Preliminary study on acyl incorporation and migration in the production of 1,3-diacylglycerol by immobilized Lipozyme RM IM-catalyzed esterification.Food Science and Technology Research, 2014, 20(2): 175-182(SCI, IF=0.553)

32.Zong Menget al. Kinetic study on the isothermal and nonisothermal crystallization of monoglyceride organogels.The Scientific World Journal, 2014, 2014:149753(SCI, IF=1.219)

33.Zong Menget al. Fat crystal migration and aggregation and polymorphism evolution during the formation of granular crystals in beef tallow and palm oil.Journal of Agricultural and Food Chemistry, 2013, 61(51): 12676-12682(SCI, IF=3.107)

34.Zong Menget al. Enzymatically catalyzed synthesis of anti-blooming agent 1, 3-dibehenoyl-2-oleoyl glycerol in a solvent-free system: Optimization by response surface methodology.Journal of Agricultural and Food Chemistry, 2013, 61(45): 10798-10806(SCI,IF=3.107)

35.Zong Menget al. Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil.Journal of Agricultural and Food Chemistry, 2011, 59(4):1432-1441(SCI, IF=2.823)

36.Zong Menget al. Characterization of graininess formed in all beef tallow-based shortening.Journal of Agricultural and Food Chemistry, 2010, 58(21):11463-11470(SCI,IF=2.816)

37.Zong Menget al. Specialty fats from beef tallow and canola oil: Establishment of reaction conditions, characterization of products, and evaluation of crystal stability.Food Biophysics, 2011,6:115-126(SCI,IF=2.187)

38.Zong Menget al. Reduction of graininess formation in beef tallow-based plastic fats by chemical interesterification of beef tallow and canola oil.Journal of the American Oil Chemists Society, 2010, 87(12):1435-1442(SCI,IF=1.587)

39.孟宗*等.精炼工艺对可可脂品质的影响.中国油脂, 2020, 45(7): 22-26+34

40.孟宗*等.碱化条件对可可粉颜色的影响.中国油脂, 2020, 45(11): 36-39+67

41.孟宗等.植物蜡及液态植物油构建油凝胶的物性研究.中国油脂, 2019, 44(11): 17-22

42.孟宗等.葵花籽油基油凝胶在面包及冰淇淋产品中的应用研究.中国油脂, 2019, 44(12): 154-160

43.孟宗*等.水酶法制取菜籽油的超声辅助微波破乳工艺研究.中国油脂, 2017, 42(7): 1-4+9

44.孟宗等.零反式脂肪酸涂抹脂的制备研究.中国油脂, 2013, 38(10): 39-44

45.孟宗等.牛油与低芥酸菜籽油酶法酯交换制备牛油基塑性脂肪的研究.中国油脂, 2013, 38(11): 46-50

46.孟宗等.单一乳化剂对月桂酸型代可可脂巧克力物化性质影响研究.食品工业, 2013, 34(12): 162-164

47.孟宗等.乳化剂对氢化棕榈仁油硬脂等热结晶行为影响研究.粮食与油脂, 2013, 26(10): 50-52

48.孟宗等.零反式脂肪酸搅打奶油制备研究.粮食与油脂, 2013, 26(11): 36-39

49.孟宗等.复配乳化剂对月桂酸型代可可脂巧克力物化性质影响研究.粮食与油脂, 2013, 26(7): 19-21

50.孟宗等.牛油基起酥油起砂原因分析（I）——组成、晶型.中国粮油学报, 2009, 24(2): 92-96

51.孟宗等.牛油基起酥油起砂原因分析（II）——结晶动力学、晶体形态.中国粮油学报, 2009, 24(3): 62-65

52.孟宗等.酯交换法改善牛油基起酥油起砂的初步研究.中国油脂, 2008, 33(6): 28-32

1.孟宗. 中国粮油学会青年科技奖,中国粮油学会,2022.09

2.孟宗（2/10）. 食品工业专用油脂升级制造关键技术及产业化,国务院,国家科学技术进步二等奖, 2021.09

3.孟宗（2/9）. 食品工业专用油脂制造关键技术开发及产业化,中国轻工业联合会,中国轻工业联合会科学技术进步一等奖,2020.01

4.孟宗（4/7）. 食品专用油脂产业化加工关键技术研究与开发.教育部,科学技术进步二等奖, 2019.12

5.孟宗（2/10）. 零反式脂肪酸食品专用油脂加工新技术开发与应用, 中国粮油学会, 中国粮油学会科学技术一等奖, 2015.01

6.孟宗（3/11）. 零反式脂肪酸食品专用油脂加工关键技术及其产业化应用, 教育部,科学技术进步奖二等奖,2015.02

7.孟宗（7/7）. 猪油制油新技术与综合开发,中国商业联合会, 中国商业联合会科学技术一等奖, 2015.12

8.孟宗（11/14）. 棉籽/米糠混合油精炼关键新技术及标准化生产,中国商业联合会, 中国商业联合会科学技术一等奖,2012.12

代表性授权发明专利

1.孟宗等.一种零反式/低饱和脂肪酸类脂肪乳液胶及应用,专利号：ZL202110201864.X

2.孟宗等.一种复合双网络零反式低饱和脂肪酸油凝胶的制备及应用,专利号：ZL202210052126.8

3.孟宗等.一种低饱和脂肪酸酥皮油及其制备和烘焙应用,专利号：ZL202210891465.5

4.孟宗等.一种诱导形变实现多结构低脂巧克力双通道4D打印的方法,专利号：ZL202210229759.1

5.孟宗等.一种高稳定性天然蜡基W/O乳液凝胶及其制备方法和3D打印应用,专利号：ZL202211085822.5

6.孟宗等. O/W，W/O，双连续型三种相变可调脂肪类似物及制备方法和应用，专利号：ZL202211011868.2

7.孟宗等.可3D/4D打印的双网络零反式类脂肪乳液凝胶及制备,专利号：ZL202210151279.8

8.孟宗等.植物蛋白和油脂共稳定O1/W/O2型双相类脂肪乳液胶及其制备方法与应用,专利号：ZL202210715316.3

9.孟宗等.一种类型可控的双凝胶类脂肪及其制备方法和3D打印应用,专利号：ZL202210941491.4

10.孟宗等.一种乳液凝胶类脂肪及其制备方法和应用,专利号：ZL202211020866.X

11.孟宗等.一种植物蛋白基W/O/W类脂肪制备及3D打印应用,专利号：ZL202111560782.0

12.孟宗等.一种O/W类脂肪凝胶及其制备方法和3D打印应用,专利号：ZL202210906323.1

13.孟宗等.一种制备载油晶胶的方法及其应用,专利号：ZL202110234037.0

14.孟宗等.一种制备相变可调的乳液凝胶型脂肪替代物的方法及应用,专利号：ZL202110687399.5

15.孟宗等.一种基于花生油体的植物肉替代脂肪及其制备方法和应用,专利号：ZL202211033871.4

16.孟宗等.一种基于微藻蛋白制备植物肉专用脂肪的方法及应用,专利号：ZL202210894712.7

《现代油脂加工》《专用油脂》《油料科学原理》《油脂工艺学实验》《食品工艺学实验》

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