个人简历

个人简历
原新西兰奥克兰大学食品科学与营养系主任，食品科学研究董事会主席，食品科学产业顾问董事会主席，《FoodHydrocolloids》、《Starch/Staerke》等知名SCI杂志编辑委会会委员，亚太生化学学会创会会员，美国物理学会、美国流变学学会成员，2018年进入齐鲁工业大学食品与工程学院任职。在过去的科研工作中，YacineHemar教授累计发表116篇国际论文，参加40余次国际会议并作展板/口头汇报，发表15篇会议论文，培养了21名博士和18名硕士，在食品领域具有较高的学术造诣和影响力。

研究领域

研究方向
（1）乳蛋白的结构与功能、乳品原料和乳制品
（2）新型加工技术对乳制品体系和乳品中微生物的作用效果与机制
（3）基于原味、实时的方法检测乳制品中的生物大分子体系"研究领域主要集中在食品科学，包括牛奶蛋白、乳制品加工、乳制品成分分析和多糖等方面的研究。"

近期论文

1.Yang,Z.,Chaeib,S.,Gu,Q.,&Hemar,Y.(2017).Impactofpressureonphysicochemicalpropertiesofstarchdispersions.FoodHydrocolloids,68,164-177.
2.Lam,E.,Holt,C.,Edwards,P.,Mckinnon,I.,Otter,D.,Li,N.,Hemar,Y.(2017).Theeffectoftransglutaminasetreatmentonthephysico-chemicalpropertiesofskimmilkwithaddedethylenediaminetetraaceticacid.FoodHydrocolloids,69,329-340.
3.Li,Z.,Yang,Z.,Otter,D.,Rehm,C.,Li,N.,Zhou,P.,&Hemar,Y.(2018).RheologicalandstructuralpropertiesofcoagulatedmilksreconstitutedinD2O:Comparisonbetweenrennetandatamarilloenzyme(tamarillin).Foodhydrocolloids,79,170-178.
4.Yang,Z.,Gu,Q.,Banjar,W.,Na,L.,&Hemar,Y.(2017).Insitu,studyofskimmilkstructurechangesunderhighhydrostaticpressureusingsynchrotronsaxs.FoodHydrocolloids,2017(77):772-776.
5.Li,Z.,Scott,K.,Hemar,Y.,Zhang,H.,&Otter,D.(2018).Purificationandcharacterisationofaprotease(tamarillin)fromtamarillofruit.FoodChemistry,2018(256):228-234.
6.Palanisamy,N.,Seale,B.,Turner,A.,&Hemar,Y.(2018).Lowfrequencyultrasoundinactivationofthermophilicbacilli(geobacillusspp.andanoxybacillusflavithermus)inthepresenceofsodiumhydroxideandhydrogenperoxide.UltrasonicsSonochemistry.51,325-331.
7.Lam,E.,McKinnon,I.,Marchesseau,S.,Otter,D.,Zhou,P.,&Hemar,Y.(2018).TheeffectoftransglutaminaseonreconstitutedskimmilksatalkalinepH.Foodhydrocolloids,85,10-20.
8.Liu,D.,Zhang,J.,Yang,T.,Liu,X.,Hemar,Y.,Regenstein,J.M.,&Zhou,P.(2019).Effectsofskimmilkpre-acidificationandretentatepH-restorationonspray-dryingperformance,physico-chemicalandfunctionalpropertiesofmilkproteinconcentrates.Foodchemistry,272,539-548.
9.Liu,D.,Zhang,J.,Wang,L.,Yang,T.,Liu,X.,Hemar,Y.,...&Zhou,P.(2019).Membrane-basedfractionation,enzymaticdephosphorylation,andgastrointestinaldigestibilityofβ-caseinenrichedserumproteiningredients.FoodHydrocolloids,88,1-12.
10.Yang,Z.,Xu,X.,Singh,R.,deCampo,L.,Gilbert,E.P.,Wu,Z.,&Hemar,Y.(2019).Effectofamyloglucosidasehydrolysisonthemulti-scalesupramolecularstructureofcornstarch.Carbohydratepolymers,212,40-50.
Li,G.,Zhu,F.,Mo,G.,&Hemar,Y.(2019).Supramolecularstructureofhighhydrostaticpressuretreatedquinoaandmaizestarches.FoodHydrocolloids,92,276-284.