个人简历

现任国务院学位委员会学科评议组成员；国家柑橘产业技术体系采后处理与加工研究室主任，岗位科学家。湖北省普通高等学校跨世纪学术骨干；湖北省新世纪高层次人才；湖北省人民政府第四届咨询委员会特邀专家；湖北省科技发展计划技术领域专家组成员；中国食品科学技术学会果蔬加工技术分会常务理事；中国农学会农产品贮藏加工分会常务理事；中国农业工程学会农产品贮藏加工分会常务理事；湖北省出口农产品安全卫生监控中心技术委员会委员。食品科学、食品工业科技、农产品加工·学刊、农业工程技术等杂志编委。

研究领域

食品科学

近期论文

1. Detection of bacterial concentration variations based on dielectric magnetic flux Food Chemistry, v 192, p 642-646, July 21, 2016 2016.01
2. Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars Food Chemistry, v 190, p 374-380, June 4, 2016 2016.01
3. Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods JOURNAL OF FUNCTIONAL FOODS 2015.12
4. A dielectric loss angle based portable biosensor system for bacterial concentration detection RSC ADVANCES 2015.11
5. Detection of bacterial concentration variations based on dielectric magnetic flux FOOD CHEMISTRY 2015.10
6. Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars FOOD CHEMISTRY 2015.10
7. FUNCTIONAL PROPERTIES OF SOY PROTEIN AFTER beta-CONGLYCININ IN 7S SUBUNIT BEING HYDROLYZED BY PAPAIN BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY 2015.07
8. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean beta-conglycinin and glycinin FOOD HYDROCOLLOIDS 2015.03
9. Immobilization of beta-glucosidase onto Magnetic Nanoparticles and Evaluation of the Enzymatic Properties BIORESOURCES 2013.07
10. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction FOOD RESEARCH INTERNATIONAL 2013.06
11. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.) ULTRASONICS SONOCHEMISTRY 2013.05
12. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate FOOD HYDROCOLLOIDS 2013.05
13. In vivo antioxidant activity of carotenoid powder from tomato byproduct and its use as a source of carotenoids for egg-laying hens FOOD & FUNCTION 2013.04
14. Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free-solvent reaction STARCH-STARKE 2013.04
15. Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2013.01
16. Immobilization of β-glucosidase onto magnetic nanoparticles and evaluation of the enzymatic properties BioResources 2013.01
17. Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free-solvent reaction Starch/Staerke 2013.01
18. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.) Ultrasonics Sonochemistry 2013.01
19. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction Food Research International 2013.01
20. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments ULTRASONICS SONOCHEMISTRY 2012.01