人物經曆
教育經曆
2008.8-2012.6就讀于中國農業大學，獲理學學士學位
2012.9-2017.6就讀于中國農業大學，獲工學博士學位
2013.10在英國諾丁漢大學，做交換學生。
工作經曆
2015.10-2016.12任美國加州大學伯克利分校，聯合培養博士
2018.1至今任西南大學食品科學學院，副教授
主要成就
科研成就
學術論文
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.
In vivo anti-fatigue activity of sufu with fortification of isoflavones.Pharmacognosy Magazine,2014,10(39),367-73.
人才培養
主講課程
食品物性學
食品物理化學
