个人简历

研究领域

""（1）大豆传统食品加工理论和关键技术创新，重点是以蛋白质聚集理论为基础的大豆传统食品加工技术和装备研究。\r
（2）植物蛋白加工新技术和新产品开发。重点研究大豆分离蛋白、拉丝蛋白的改性机理和技术、加工过程中蛋白结构修饰与蛋白营养的有效性，开发适于极端环境用食品的分离蛋白改性加工新技术；\r
（3）大豆品种原料的品质特性与加工适应性模型的研究及品种的品质评价。明确大豆原料的加工适宜性。\r
（4）食品风味。大豆产品（主要研究豆乳、发酵豆乳、豆酱等）的主要香气成分及其形成机理。\r
（5）小米杂粮方便食品和婴童辅助配方食品加工技术的研究。""""

近期论文

1. Particle formation and gelation of soymilk: Effect of heat. Trends in Food Science & Technology. 2016,54:138-147\r
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2. Gel properties of SPI modified by enzymatic cross-linking during frozen storage. Food Hydrocolloids,2016,56 :445-452\r
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3. Changes in physiochemical properties and stability of peanut oil body emulsions by applying gum Arabic. LWT - Food Science and Technology, 2016,68: 432-438\r
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4. Effects of endogenous small molecular compounds on the rheological properties, texture and microstructure of soymilk coagulum: Removal of phytate using ultrafiltration. Food Chemistry, 2016,211: 521-529\r
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5. Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality. Food Chemistry, 2016, 209: 50–56\r
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6. Soybean peptide aggregates improved calcium binding capacity. LWT - Food Science and Technology,2016,67:174-180\r
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7. Yield and textural properties of tofu as affected by soymilk coagulation prepared by a high-temperature pressure cooking process. Food Chemistry,2016, 213:561–566\r
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8. Effects of small molecular compounds in soymilk on the protein coagulation process: Ca2+ as coagulant. Food Research International, 2015,77:34-42\r
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9. Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing. FoodChemistry, 2015,185:422–429\r
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10. Texture characteristics of soymilk gels formed by lactic fermentation: a comparison of soymilk prepared by blanching soybeans under different temperatures. Food Hydrocolloids, 2015,43:58-65