自郑州粮食学院毕业后,在黑龙江粮食加工企业工作17年,进入高校后主持多项国家级课题,具体如下: 一、目前正主持课题: 1.主持十四五科技支撑计划课题“大宗油料蛋白柔性化加工关键技术研发” 2021-2026,课题号,2021YFD2100401,科研经费400万; 2.主持黑龙江省科技重大专项“大豆生物制取油脂及蛋白制品关键技术集成与示范”,2020-2023,项目号,2020ZX08B01,省拨经费255万元。 二、目前参加国家级课题: 国家自然基金项目“三维酶电极构建及其与油脂中磷脂含量关联特性研究”,2020-2024,项目号,32072259,国拨经费68万元。 三、前期主持国家级课题: 1.主持国家十三五科技支撑计划项目“米糠高值化稳态加工技术及智能装备研发与示范”; 2.主持国家十二五科技支撑计划项目“大豆油加工关键技术和设备研究与示范”; 3.主持国家十一五科技支撑计划“氢化大豆卵磷脂生产技术的产业化研究与开发”; 4.主持国家高技术(重点863计划)研究发展项目“油脂非均相反应和多相分离精制技术”; 5.主持国家自然基金“CO2超临界状态下定向氢化TFAs油脂方法及分子机理的研究”; 6.主持国家自然基金“纳米磁酶多效定向催化大豆毛油机理及功能性脂类的生物合成”。 四、仅2021年发表一区SCI论文11篇 1.Effect of ultrasound on the properties of rice bran protein and its chlorogenic acid complex Ultrasonics Sonochemistry,1区,2021-09-17 7.491 2.Emulsion gels stabilized by soybean protein isolate and pectin: Effects of high intensity ultrasound on the gel properties, stability and β-carotene digestive characteristics Ultrasonics Sonochemistry,1区,2021-09-167.491 3.Effect of ultrasound on the preparation of soy protein isolate-maltodextrin embedded hemp seed oil microcapsules and the establishment of oxidation kinetics modelsUltrasonics Sonochemistry,1区,2021-09-047.491 4.Ultrasound-assisted three phase partitioning for simultaneous extraction of oil, protein and polysaccharide from pumpkin seedsLWT - Food Science and Technology,1区,2021-07-24 4.925 5.Construction of an enzyme-Pickering emulsion catalytic system and its application in the interfacial catalytic reaction of rice bran oil deacidification LWT - Food Science and Technology,1区,2021-06-14 4.925 6.Study on the stability of intermediates in the process of enzymatic hydrolysis of phosphatidic acid by phospholipase A1LWT - Food Science and Technology,1区,2021-02-014.925 7.Three phase partitioning for simultaneous extraction of oil, protein and polysaccharide from rice branInnovative Food Science & Emerging Technologies,1区,2020-07-015.916 8.Utilization of biochar for the removal of nitrogen and phosphorusJournal of Cleaner Production,1区,2020-06-01 9.297 9.Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: droplet size, zeta-potential, emulsifying properties, and rheological behaviorFood Hydrocolloids,1区,2020-01-01 9.147 10.Effect of high intensity ultrasound on the structure and solubility of soy protein isolate-pectin complex Ultrasonics Sonochemistry,1区,2021-10-28 7.491 11.Effect of high-intensity ultrasound on the physicochemical properties,microstructure, and stability of soy protein isolate-pectin emulsion Ultrasonics Sonochemistry,1区,2021-12-10 7.491 |