张玉玉
近期热点
资料介绍
个人简历
个人简历教育经历:2005年毕业于中国海洋大学食品科学与工程学院,获学士学位2010年毕业于北京工商大学化学与环境工程学院,获硕士学位2013年毕业于中国农业大学食品科学与营养工程学院,获博士学位工作经历:2013年7月—2015年10月北京工商大学食品学院应化系讲师2015年11月—至今北京工商大学食品学院应化系副教授主讲课程本科生:《专业英语》、《仪器分析技术》、《化工设计》研究生:《专业英语》、《有机化学中的光谱方法》、《精细化学品进展》、《现代仪器分析实验》获得的授权专利(限5项):1、张玉玉,孙宝国,陈海涛,刘玉平,郑福平,黄明泉.一种鲜味鸡汤调味基料及其制备方法[P].北京:CN105077157A,2015-11-25.近期论文
1.ZhangYu-Yu,SongYi,HuXiao-Song,LiaoXiao-Jun,NiYuan-Ying,LiQuan-Hong*.Effectsofsugarsinbatterformulaandbakingconditionson5-hydroxymethylfurfuralandfurfuralformationinspongecakemodels[J].FoodResearchInternational,2012,49(1),439-445.2.ZhangYuyu,SongYi,ZhouTingting,LiaoXiaojun,HuXiaosong,LiQuanhong*.Kinetics5-hydroxymethylfurfuralformationinChineseAcaciahoneyduringheattreatment[J].FoodScienceandBiotechnology,2012,21(6):1627-1632.3.ZhangYuyu,HuangMingquan,TianHongyu,SunBaoguo*,WangJing,LiQuanhong.PreparationandaromaanalysisofChinesetraditionalfermentedflourpaste[J].FoodScienceandBiotechnology,2014,23(1):49-58.4.KongYan,ZhangLi-Li,SunYing,ZhangYu-Yu*,SunBao-Guo,ChenHai-Tao.Determinationofthefreeaminoacid,organicacid,andnucleotideincommercialvinegars[J].JournalofFoodScience,2017,82(5):1116-1123.5.ZhangLi-Li,SunYing,ZhangYu-Yu*,SunBao-Guo,ChenHai-Tao.DeterminationandQuantificationof5-HydroxymethylfurfuralinVinegarsandSoySauces[J].JournalofFoodQuality,2017:1-8.6.KongYan,YangXiao,DingQi,ZhangYu-Yu*,SunBao-Guo,ChenHai-Tao,SunYing.Comparisonofnon-volatileumamicomponentsinchickensoupandchickenenzymatichydrolysate[J].FoodResearchInternational,2017,102:559-566.7.ZhangHuiying,PuDandan,SunBaoguo,RenFazheng,ZhangYu-Yu*,ChenHai-Tao.Characterizationandcomparisonofkeyaromacompoundsinrawanddryporcinimushroom(Boletusedulis)byaromaextractdilutionanalysis,quantitationandaromarecombinationexperiments[J].FoodChemistry,2018,258:260-268.8.KongYan,ZhangLi-Li,ZhangYu-Yu*,SunBao-Guo,SunYing,ZhaoJing,ChenHai-Tao.Evaluationofnon-volatiletastecomponentsincommercialsoysauces[J].InternationalJournalofFoodProperties,2018,21(1):1854-1866.9.WangLin-Han,QiaoKai-Na,DingQi,ZhangYu-Yu*,SunBao-Guo,ChenHai-Tao.EffectsoftwocookingmethodsonthetastecomponentsofSanhuangchickenandBlack-bonesilkyfowlmeat[J].JournalofFoodProcessingandPreservation,2018:42(11):1-10.http://doi.org/10.1111/jfpp.13772.10.ZhangLi-Li,KongYan,YangXiao,ZhangYu-Yu*,SunBao-Guo,ChenHai-Tao,SunYing.Kineticsof5-hydroxymethylfurfuralformationinthesugaraminoacidmodelofMaillardreaction[J].JournaloftheScienceofFoodandAgriculture,2018,doi:10.1002/jsfa.9432.《食品研究与开发》杂志编委。 相关热点