个人简历

学习经历：\r
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2001年9月-2005年6月，南京农业大学，生物工程专业，本科\r
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2005年9月-2008年6月，南京师范大学，食品科学专业，工学硕士\r
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2011年9月-2014年6月，南京农业大学，食品科学专业，工学博士\r
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教学及研究经历：\r
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2008.8～2011.7：江苏省农业科学院农产品加工研究所研究实习员\r
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2011.8～2015.7：江苏省农业科学院农产品加工研究所助理研究员\r
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2015.3～2016.4：美国北卡农工州立大学（NorthCarolinaA&TStateUniversity）卓越采后技术中心博士后\r
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2015.8～2016.4：江苏省农业科学院农产品加工研究所副研究员\r
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2016年4月-至今，江苏省农业科学院农产品加工研究所副研究员，副主任\r
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荣誉：\r
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江苏省优秀专业学位硕士论文指导教师（2017年）\r

研究领域

""硕士研究生：1.果蔬加工与品质调控;2.类胡萝卜素等营养素运输载体构建；3.果蔬类胡萝卜素、多糖、多酚提取与综合利用"""【研究领域】\r
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1.加工及储藏过程中类胡萝卜素等功能成分的变化及结构互变对果蔬品质及生物利用的影响\r
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2.类胡萝卜素降解机制及控制技术开发\r
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3.新型物理改性及复合改性技术对类胡萝卜素结构、功能和生物利用性的影响"

近期论文

2018年\r
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Song, J., Wu, G., Liu, C., & Li, D.(2018). Effect of exogenous spermine on chilling injury and antioxidant defense system of immature vegetable soybean during cold storage. Journal of Food Science and Technology,55(10): 4297–4303. Jiangfeng Song, Xiaoping Wang, Dajing Li, Chunquan Liu, Qiuming Yang, Min Zhang. (2018).Effect of starch osmo-coating on carotenoids, colour and microstructure of dehydrated pumpkin slices. Journal of Food Science and Technology, 55(8), 3249-3256.\r
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Song, J., Meng, L., Liu, C., Li, D., Zhang, M. (2018). Changes in color and carotenoids of sweet corn juice during high‐temperature heating. Cereal Chemistry, 95(3), 486-494.\r
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Song, J., Chen, J., Li, D., Xiao, Y., & Liu, C. (2018). Thermal isomerization and degradation behaviours of carotenoids in simulated sweet corn juice. Food & Bioprocess Technology, 11(4), 836-844.\r
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Song, J., Wei, Q., Wang, X., Li, D., Liu, C., & Zhang, M., et al. (2018). Degradation of carotenoids in dehydrated pumpkins as affected by different storage conditions. Food Research International, 107, 130-136.\r
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Song, J., Yang, Q., Huang, W., Xiao, Y., Li, D., & Liu, C. (2018). Optimization of trans lutein from pumpkin (Cucurbita moschata) peel by ultrasound-assisted extraction. Food & Bioproducts Processing, 107, 104-112.\r
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Xiao, Y. D., Huang, W. Y., Li, D. J., Song, J. F., Liu, C. Q., Wei, Q. Y., ... & Yang, Q. M. (2018). Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system. Food Chemistry, 239, 360-368.\r
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Huang, W. Y., Wu, H., Li, D. J., Song, J. F., Xiao, Y. D., Liu, C. Q., ... & Sui, Z. Q. (2018). Protective effects of blueberry anthocyanins against H2O2-induced oxidative injuries in human retinal pigment epithelial cells. Journal of Agricultural and Food Chemistry, 66(7), 1638-1648.\r
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Li, C. U. I., NIU, L. Y., LI, D. J., LIU, C. Q., LIU, Y. P., LIU, C. J., & SONG, J. F. (2018). Effects of different drying methods on quality, bacterial viability and storage stability of probiotic enriched apple snacks. Journal of Integrative Agriculture, 17(1), 247-255.\r
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Lagnika, C., Huang, J., Jiang, N., Li, D., Liu, C., Song, J., ... & Zhang, M. (2018). Ultrasound-assisted osmotic process on quality of microwave vacuum drying sweet potato. Drying Technology, 36(11), 1367-1379.\r
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2017年\r
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Song, J., Meng, L., Li, D., Qian, M., & Liu, C. (2017). Vacuum impregnation pretreatment with maltose syrup to improve the quality of frozen lotus root. International Journal of Refrigeration, 76, 261-270.\r
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Song, J., Wang, X., Li, D., Meng, L., & Liu, C. (2017). Degradation of carotenoids in pumpkin (Cucurbita maxima L.) slices as influenced by microwave vacuum drying. International Journal of Food Properties, 20(7), 1479-1487.\r
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Song, J., Wang, X., Li, D., & Liu, C. (2017). Degradation kinetics of carotenoids and visual colour in pumpkin (Cucurbita maxima L.) slices during microwave-vacuum drying. International Journal of Food Properties, 20(sup1), S632-S643.\r
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Zhang, Z., Niu, L., Li, D., Liu, C., Ma, R., Song, J., & Zhao, J. (2017). Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters. Ultrasonics Sonochemistry, 36, 50-58.\r
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2016年\r
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Song, J., Liu, C., Li, D., & Gu, Z. (2016). Postharvest changes in physicochemical characteristics and free amino acids content of immature vegetable soya bean (Glycine max L.) grains. International Journal of Food Science and Technology, 51(2), 461-469.\r
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Song, J., Li, D., Liu, N., Liu, C., He, M., & Zhang, Y. (2016). Carotenoid composition and changes in sweet and field corn (Zea mays) during kernel development. Cereal Chemistry, 93(4), 409-413.\r
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Song, J., Li, D., He, M., Chen, J., & Liu, C. (2016). Comparison of carotenoid composition in immature and mature grains of corn (Zea Mays L.) varieties. International Journal of Food Properties, 19(2), 351-358.\r
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Meng, L. L., Song, J. F., Wen, J., Zhang, J., & Wei, J. H. (2016). Effects of drought stress on fluorescence characteristics of photosystem II in leaves of Plectranthus scutellarioides. Photosynthetica, 54(3), 414-421.\r
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2015年\r
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Song, J. F., Li, D. J., Pang, H. L., & Liu, C. Q. (2015). Effect of ultrasonic waves on the stability of all-trans lutein and its degradation kinetics. Ultrasonics Sonochemistry, 27, 602-608.\r
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Song, J., Wang, Y., Liu, C., & Li, D. (2015). Effect of exogenous spermine on quality and sucrose metabolism of vegetable soya bean (Glycine max L.) during cold storage. International Journal of Food Science and Technology, 50(7), 1697-1703.\r
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Song, J. F., Liu, C. Q., Jiang, X. Q., & Li, D. J. (2015). Quality Evaluation of Vacuum Microwave‐Dried Immature Vegetable Soybean (Glycine Max [L.] Merr.). Journal of Food Quality, 38(5), 337-346.\r
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Li, D. J., Song, J. F., & Liu, C. Q. (2015). Stereoisomers identification and storage stability of microencapsulated marigold lutein. International Journal of Food Properties, 18(1), 178-185.\r
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陈洁琼,宋江峰,何美娟,李大婧,刘春泉,章园.鲜食玉米籽粒中主要类胡萝卜素鉴定与含量分析[J].食品科学,2015,36(18):108-113.\r
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章园,宋江峰,何美娟,李大婧,刘春泉,陈洁琼.黄玉米籽粒发育过程中类胡萝卜素与色泽的变化[J].食品科学,2015,36(19):77-82.\r
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刘春泉,宋江峰,王远,李大婧.外源精胺对菜用大豆贮藏冷害及蔗糖代谢的影响[J].中国农业科学,2015,48(08):1588-1596.\r
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宋江峰,刘春泉,姜晓青,李大婧.基于主成分与聚类分析的菜用大豆品质综合评价[J].食品科学,2015,36(13):12-17.\r
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2014年\r
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Li, D. J., Song, J. F., Xu, A. Q., & Liu, C. Q. (2014). Optimization of the ultrasound-assisted synthesis of lutein disuccinate using uniform design. Ultrasonics Sonochemistry, 21(1), 98-103.\r
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Li, D. J., Song, J. F., & Liu, C. Q. (2014). Kinetic stability of lutein in freeze-dried sweet corn powder stored under different conditions. Food Science and Technology Research, 20(1), 65-70.\r
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姜晓青,宋江峰,李大婧,刘春泉.不同品种毛豆脆粒挥发性物质组成及差异分析[J].核农学报,2014,28(07):1246-1252.\r
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王远,宋江峰,刘春泉,李大婧.不同贮藏温度条件下菜用大豆蔗糖代谢与相关酶活性变化[J].食品科学,2014,35(18):185-189.\r
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钱旻,宋江峰,李大婧,刘春泉,金邦荃.真空渗盐对冷冻莲藕片品质及热特性的影响[J].食品科学,2014,35(17):114-117.\r
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2013年\r
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Song, J., Liu, C., Li, D., & Gu, Z. (2013). Evaluation of sugar, free amino acid, and organic acid compositions of different varieties of vegetable soybean (Glycine max [L.] Merr). Industrial Crops and Products, 50, 743-749.\r
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Song, J., Liu, C., Li, D., & Meng, L. (2013). Effect of Cooking Methods on Total Phenolic and Carotenoid Amounts and DPPH Radical Scavenging Activity of Fresh and Frozen Sweet Corn (Zea mays) Kernels. Czech Journal of Food Science, 31(6),607-612.IF0.714\r
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徐爱琴,宋江峰,李大婧,刘春泉.APCI-MS及HPLC-DAD法测定叶黄素二琥珀酸酯[J].食品工业科技,2013,34(18):57-60.\r
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姜晓青,宋江峰,李大婧,刘春泉.主成分分析法综合评价速冻菜用大豆籽粒的品质[J].现代食品科技,2013,29(08):2020-2024.
Food Chemistry, International Journal of Biological Macromolecules，Journal of the Science of Food and Agriculture, Journal of Food Processing and Preservation，食品科学，现代食品科技,农业工程学报，核农学报等国际国内期刊审稿人