教育背景
2013.10 英国诺丁汉大学,交换学生
2012.9-2017.6 中国农业大学,工学博士(硕博连读)
2008.8-2012.6 中国农业大学,理学学士
工作经历
2018.1至今 西南大学食品科学学院,副教授,硕士生导师
2015.10-2016.12 美国加州大学伯克利分校,联合培养博士
项目课题经历
论文、成果、著作等
Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace. International Journal of Biological Macromolecules, 2019, 128 629–637.
2.Topology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel. Food Chemistry, 2018, 269, 80-88.
3.Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behaviour of wheat starch. Carbohydrate Polymers, 2015, 114, 357-364.
4.Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. Food chemistry, 2014, 143, 163-169.
5.Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel. Carbohydrate Polymers, 2014, 116, 182-188.
6.Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 2013, 51(2), 879-885.
7.In vivo anti-fatigue activity of sufu with fortification of isoflavones. Pharmacognosy Magazine, 2014, 10(39), 367-73.
专利、著作版权等
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