个人简历：

蔡雷，男，汉族，江西宜春人，博士，讲师。硕士研究生导师。2025年毕业于华南理工大学食品科学与工程学院，取得工学博士学位。主要学术兼职：中国化学会/江西省营养学会会员，赣州市营养学会理事，国际期刊Journal of Future Foods和Food& Medicine Homology青年编委，Journal of Agricultural and Food Chemistry，Food Chemistry，Food Microbiology和Food Bioscience等期刊特邀审稿人。近五年来，主持国家自然科学基金青年项目、江西省自然科学基金青年项目、江西省教育厅科学技术研究项目等多项课题，指导本科生主持省级大学生创新创业项目1项。博士期间获得博士研究生国家奖学金，指导2名本科生荣获优秀毕业设计荣誉称号，并指导2名外籍留学生顺利取得硕士学位；以第一/通讯作者身份在Journal of Agricultural and Food Chemistry，Food Chemistry，npj Science of Food，Industrial Crops and Products等国际期刊上发表SCI论文14篇，其中11篇为中科院1区顶刊，累计发表SCI论文30余篇，申请发明专利4件。

学习工作经历：

2014.09—2018.07  江西农业大学  轻化工程专业（食品添加剂方向）  本科；

2018.09—2021.07  江西农业大学  食品科学专业  硕士研究生（推免）；

2021.09—2025.07  华南理工大学  资源与环境专业（食品生物技术方向）  博士研究生；

2025.07—至今    赣南医科大学公共卫生与健康管理学院    讲师

研究方向：

1.食药同源综合副产物高值化利用

2.蛋白质生物催化与转化

3.风味化合物的呈味机制及分子模拟解析

科研课题：

1.国家自然科学基金青年科学基金项目（C类），基于N-脂肪酰基氨基酸呈味构效关系导向的新型减盐分子设计及其呈味机制研究（32603611），2027/01-2029/12，资助经费：30万元，主持

2.江西省自然科学基金青年项目（C类），基于分子模拟筛选的N-脂肪酰基氨基酸的酶促制备和呈味特性及其减盐增效作用研究（20262BAC200052），2026/07-2029/07，资助经费：10万元，主持

3.江西省科技厅职业早期青年科技人才培养项目，基于多菌株协同发酵的杜仲叶降苦关键技术研究（20262BEJ730258），2025/12-2030/11，资助经费：20万元，主持

4.江西省教育厅科学技术研究项目，大豆酱油中脂肪酰氨基酸呈味特性及其微生物代谢机制（GJJ2501312），2026/01-2027/12，资助经费：3万元，主持

5.赣南医科大学高层次人才博士科研启动项目，传统发酵酱油中脂肪酰氨基酸的微生物代谢机制及其对酱油滋味的影响研究（QD202559），2025/12-2030/12，资助经费：80万元，主持

发表文章：

1. Hong Jieshee, Hongli Xiao, Chun Cui*, and Lei Cai*. Enzymatic synthesis of N-propionyl phenylalanine: enhancement of umami and salty taste and decoding of its taste mechanism [J]. Food Chemistry, 2026, 505, 148076. (SCI一区top，IF=9.8，通讯作者)

2. Lei Cai, Pan-Chao-Nan Huang, Chun Cui*. Acid precipitation salting out as an efficient strategy for high purity potato trypsin inhibitor recovery. npj Science of Food, 2026, in press. (SCI一区top，IF=9.7，第一作者)

3. Lei Cai, Xi-Yu Mou, Jieshee Hong, Chun Cui*. Cleaner preparation of N-lauroyl theanine with taste-enhancing properties and deciphering its taste-presenting mechanism [J]. Food Chemistry, 2025, 464: 141912. (SCI一区top，IF=9.8，第一作者)

4. Lei Cai, Jieshee Hong, Chun Cui*. Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between taste-enhancing properties and chemical structure [J]. Food Chemistry, 2025, 463: 141419. (SCI一区top，IF=9.8，第一作者)

5. Lei Cai, Lu Wang, Xu Zhao, Wen-Xiang Gao, Yu-Qin Cheng, Pi-Miao Huang, Cui, Chun*. A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine [J]. Journal of Agricultural and Food Chemistry, 2024, 72(33): 18594-605. (SCI一区top，IF=6.2，第一作者)

6. Lei Cai^#, Yu-Qin Cheng^#, Yu-Qing Pan, Lu Wang, Xu Zhao, Wen-Xiang Gao, Pi-Miao Huang, Chun Cui*. Enzymatic synthesis and sensory evaluation of the novel kokumi compound N-butyryl phenylalanine [J]. Food Chemistry, 2024, 455: 139910. (SCI一区top，IF=9.8，共同第一作者)

7. Lei Cai, Sheng-Wen Wu, Cheng-Gang Jia, Chun Cui*, Dong-Xiao Sun-Waterhouse. Active peptides with hypoglycemic effect obtained from hemp (Cannabis sativa L) protein through identification, molecular docking, and virtual screening [J]. Food Chemistry, 2023, 429: 136912. (SCI一区top，IF=9.8，第一作者)

8. Lei Cai, Pan-Chao-Nan Huang, Chun Cui*. Effect of trypsin inhibitors extracted from potatoes on the gel properties of chicken mince [J]. Food Chemistry, 2025, 492: 145431. (SCI一区top，IF=9.8，第一作者)

9. Lei Cai, Li-Yu Li, Xu Zhao, Lu Wang, Yu-Qin Cheng, Wen-Xiang Gao, Chun Cui*. Molecular simulation screening and sensory evaluation unearth a novel kokumi compound with bitter-masking effect: N-lauroyl-L-tryptophan [J]. Food Chemistry, 2024, 454: 139718. (SCI一区top，IF=9.8，第一作者)

10. Lei Cai, Sheng-Wen Wu, Cheng-Gang Jia, Chun Cui*. Hydrolysates of hemp (Cannabis sativa L.) seed meal: Characterization and their inhibitory effect on α-glucosidase activity and glucose transport in Caco-2 cells [J]. Industrial Crops and Products, 2023, 205: 117559. (SCI一区top，IF=6.7，第一作者)

11. Lei Cai, Chao Chen, Wen-Jun Wang*, Xiu Gao, Xiao-Yan Kuang, Yan Jiang, Liang Li, Guoqiang Wu*. Acid-free epoxidation of soybean oil with hydrogen peroxide to epoxidized soybean oil over titanium silicalite-1 zeolite supported cadmium catalysts [J]. Journal of Industrial and Engineering Chemistry, 2020, 91: 191-200. (SCI二区top，IF=5.8，第一作者)

12. Lei Cai, Xiu Gao, Pei-Hang He, Bei-Ning Luo, Xian-Zai Yan, Ze-Dong Zhang, Wen-Jun Wang*, Guo-Qiang Wu*. Synthesis of titanium silicalite-1 supported zinc catalysts for efficient and clean epoxidation of 1-hexene and methyl oleate [J]. Materials Research Bulletin, 2024, 179: 112929. (SCI二区，IF=5.8，第一作者)

13. Lei Cai^#, Qian Tao^#, Wen-Zhi Li, Xi-Ping Zhu, Chun Cui*. The anti-anxiety/depression effect of a combined complex of casein hydrolysate and γ-aminobutyric acid on C57BL/6 mice [J]. Frontiers in Nutrition, 2022, 9. (SCI二区，IF=5.0，共同第一作者)

14. Xi-Ping Zhu^#, Lei Cai^#, Jin-Qi Liu, Wen Zhu, Chun Cui*, Dao-Fu Ouyang, Jian-Wen Ye. Effect of seabuckthorn seed protein and its arginine-enriched peptides on combating memory impairment in mice [J]. International Journal of Biological Macromolecules, 2023, 232: 123409. (SCI一区top，IF=7.0，共同第一作者)

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