西南大学食品科学学院-j9九游会老哥俱乐部交流区

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

研究兴趣

食品物理凝胶

食品流变学

招生方向

食品化学与营养学（08320101）

碳水化合物资源开发与利用（08320202）

主讲课程

食品物性学

食品物理化学

学术论文（第一作者及通讯作者）

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.

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.