设为首页|加入收藏

副教授

当前位置: 首 页 > 师资力量 > 副教授 > 正文

周 韵

 通讯方式:

西南大学食品科学学院40教702

重庆市北碚区天生路2号,400715

邮箱:zhouy2017@swu.edu.cn

学习工作经历

2018.1至今

西南大学食品科学学院,副教授

2015.10-2016.12

美国加州大学伯克利分校联合培养博士

2013.10

英国诺丁汉大学,交换学生

2012.9-2017.6

中国农业大学,工学博士(硕博连读)

2008.8-2012.6

中国农业大学,理学学士

业余爱好

运动(羽毛球业余中等水平女单,排球和女团舞初学者)

运动以外(比格犬、B站知识区、全民K歌、早睡早起)

研究兴趣

凝胶食品(比如,酸奶、魔芋爽、果冻、面条等含有大量水分的半固体食品)

食品流变学(采用流变学的方法解决食品加工与品质的问题)

招生方向

083200食品科学与工程

095135食品加工与安全

086000生物与医药

指导的研究生(已毕业及在读)

2017级:田缘

2018级:郑钦月

2019级:任旭、崔潇文

2020级:李树豪、刘振军、张迎凤

2021级:梁小敏、宋佳鑫、宋庆辉

2022级:胡森、孙纯安、王旖敏

主讲课程

食品物性学(一般难度本科课程)

食品物理化学(地狱难度本科课程)

食品大分子结构与功能(一般难度博士课程)

学术论文(第一作者及通讯作者)

Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels. International Journal of Biological Macromolecules, 2023.

Aggregation of konjac glucomannan by ethanol under low-alkali treatment. Food Chemistry: X, 2022, 15, 100407.

Linear and non-linear rheological properties of water-ethanol hybrid pectin gels for aroma enhancement. Food Chemistry X, 2022, 14, 100328.

Insights into biomacromolecule-based alcogels: A review on their synthesis, characteristics and applications. Food Hydrocolloids, 2022, 128, 107574.

Gelation mechanism of alkali induced heat-set konjac glucomannan gel. Trends in Food Science & Technology, 2021, 116, 244-254.

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocolloids, 2021, 111, 106203. (ESI高被引)

Fabrication and application of starch-based aerogel: technical strategies. Trends in Food Science & Technology, 2020, 99, 608-620.

A novel low-alkali konjac gel induced by ethanol to modulate sodium release. Food Hydrocolloids, 2020, 103, 105653.

Gastrointestinal and metabolic effects of noodles-based konjac glucomannan in rats. Food & Nutrition Research, 2019, 63, 1997.

Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace. International Journal of Biological Macromolecules, 2019, 128, 629-637.

Topology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel. Food Chemistry, 2018, 269, 80-88.

Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behaviour of wheat starch. Carbohydrate Polymers, 2015, 114, 357-364. 

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. Food chemistry, 2014, 143, 163-169.

Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel. Carbohydrate Polymers, 2014, 116, 182-188.

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 2013, 51(2), 879-885. (ESI高被引)