耿梦洁，河北辛集人，云南农业大学副教授(校聘)，硕士生导师，第五层次引进人才。
学习经历
2021.03—2024.06 东北农业大学粮食、油脂及植物蛋白工程专业工学博士
2018.09—2020.08 华中农业大学食品工程专业工程硕士
2014.09—2018.06 华中农业大学食品科学与工程专业工学学士
工作经历
2024.09—至今 云南农业大学食品科学技术学院优聘副教授
教学工作
承担本科生《食品机械与设备》、《机械工程基础》专业课程。
科研工作
主要从事食品化学、食品胶体界面学、生物大分子科学领域的相关研究，主持国家自然科学基金、地厅级项目2项。累计发表论文30余篇，以第一作者/通讯作者在Food
Hydrocolloids，Carbohydrate
Polymers，Food
Chemistry等杂志发表SCI检索论文14篇(其中，中科院一区TOP论文10篇，ESI高被引论文1篇，影响因子峰值>10.0的论文4篇)，申请专利7项，其中授权专利1项。
1、科研项目
（1）国家自然科学基金委员会地区基金项目，2026.01—2029.12，32万元，主持；
（2）云南省教育厅科学研究基金项目，2025.03—2027.02，2万元，主持；
（3）云南农业大学科研启动基金项目，2025.01—2030.12，50万元，主持。
2、代表性论文
（1）Lijia
Li, Liang Tao, Mengjie Geng*, Yang Tian*，Regulating
association strength between SPI and pectin via sodium alginate: Ternary
composite construction and potential-use assessment. Food Hydrocolloids, 2025,
166: 111349.
（2）Lijia
Li, Xumei Feng, Mengjie Geng*, Fei Teng*, Yang Li*，Development
of interpenetrating network gels based on co-gelation of heteroprotein
aggregates and sugar beet pectin for physicochemical functional enhancement of
W-O-W systems. Carbohydrate Polymers, 2025, 353: 123274.
（3）Mengjie
Geng, Zhongkun Wang, Lang Qin, Ahmed Taha,
Linxiao Du, Xiaoyun Xu, Siyi Pan, Hao Hu*. Effect of ultrasound and coagulant
types on properties of β-carotene bulk emulsion gels stabilized by soy protein.
Food Hydrocolloids, 2022, 123: 107146.
（4）Lijia
Li, Yang Tian, Yue Liu, Fei Teng*, Yang Li*, Mengjie Geng*. Insights
into the co-loading capacity of Pickering W/O/W systems for different types of
soy protein isolated-pectin particles: Affected by biopolymer complexation
sequence. International Journal of Biological Macromolecules, 2025, 308:
142593.
（5）Mengjie
Geng, Jian Liu, Hao Hu, Lang Qin, Ahmed Taha,
Zhuo Zhang*. A comprehensive study on structures and characterizations of 7S
protein treated by high intensity ultrasound at different pH and ionic
strengths. Food Chemistry, 2022, 373: 131378.
（6）Mengjie
Geng, Xumei Feng, Xixi Wu, Xiangyun Tan, Zengnan
Liu, Lijia Li, Yuyang Huang, Fei Teng*, Yang Li*. Encapsulating vitamins C and
E using food-grade soy protein isolate and pectin particles as carrier:
Insights on the vitamin additive antioxidant effects. Food Chemistry, 2023,
418: 135955. (ESI高被引论文)
（7）Mengjie
Geng, Xumei Feng, Xixi Wu, Xiangyun Tan, Baiyu
Shang, Yuyang Huang, Fei Teng*, Yang Li*. Characterization and utilization of
soy protein isolate–(?)-epigallocatechin
gallate–maltose ternary conjugate
as an emulsifier for nanoemulsions: Enhanced physicochemical stability of the β-carotene
nanoemulsion. Food Chemistry, 2023, 417: 135842.
（8）Mengjie
Geng, Lijia Li, Xiangyun Tan, Fei Teng*, Yang
Li*. W/O/W emulsion-filled sodium alginate hydrogel beads for co-encapsulation
of vitamins C and E: Insights into the fabrication, lipolysis, and digestion
behavior. Food Chemistry, 2024: 140095.
（9）Mengjie
Geng, Xumei Feng, Haodong Yang, Xixi Wu, Lijia
Li, Fei Teng*, Yang Li*. Comparison of soy protein isolate-(–)-epigallocatechin
gallate complexes prepared by mixing, chemical polymerization, and ultrasound
treatment. Ultrasonics Sonochemistry, 2022, 90: 106172.
（10）Mengjie
Geng, Xixi Wu, Xiangyun Tan, Lijia Li, Fei
Teng*, Yang Li*. Co-encapsulation of vitamins C and E in SPI-polysaccharide
stabilized double emulsion prepared by ultrasound: Fabrication, stability, and
in vitro digestion. Food Bioscience, 2024, 104113.
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