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) |