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beat365在線體育官網(wǎng)

College of Biological Science and Engineering

鄭瑜雪

發(fā)布日期:2024-02-27 發(fā)布者:

姓名:鄭瑜雪

性別:女


職稱:講師/碩士生導(dǎo)師

學(xué)歷:博士研究生

電子郵件zhengyx0211@163.com

研究方向1)淀粉加工與血糖穩(wěn)態(tài)調(diào)控;2)多酚靶向結(jié)腸遞送;3)功能性食品研發(fā)

研究生招生專業(yè):食品科學(xué)與工程(學(xué)碩),食品工程(專碩)

教育工作經(jīng)歷

2024年2月-至今:beat365在線體育官網(wǎng) | beat365在線體育官網(wǎng) | 講師

2018年9月-2023年12月:浙江大學(xué) | 生物系統(tǒng)工程與食品科學(xué)學(xué)院 | 博士

2014年9月-2018年7月:集美大學(xué) | 海洋食品與生物科學(xué)學(xué)院 | 學(xué)士

教學(xué)簡(jiǎn)介

本科生課程:無(wú)

研究生課程:無(wú)

科研簡(jiǎn)介

主要研究方向涉及淀粉加工與血糖穩(wěn)態(tài)調(diào)控、多酚靶向結(jié)腸遞送以及功能性食品等方面研究上。目前已參與發(fā)表學(xué)術(shù)論文20余篇,其中以第一作者在Food Hydrocolloids和Food Chemistry等期刊上發(fā)表SCI 11 篇,含3篇ESI 1% SCI 論文,被引700余次,h因子11。參與國(guó)家發(fā)明專利申請(qǐng)3項(xiàng)。多次參加國(guó)內(nèi)外學(xué)術(shù)會(huì)議并做報(bào)告。

主持科研項(xiàng)目:無(wú)

代表性論文

[1] Zheng, Y., Chai, Z., Kong, X., Chen, S., Ye, X.*, & Tian, J.*, Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch. Food Chemistry, 2023, 403, 134153.

[2] Zheng, Y., Zhang, H.*, Wei, X., Fang, H., & Tian, J.*, Application of Curcumin Emulsion Carrier from Ultrasonic-Assisted Prepared Octenyl Succinic Anhydride Rice Starch. Molecules, 2022, 27(20), 6955.

[3] Zheng, Y., Fang H., Zhang H.*, Ye X., & Tian J.*, Effect of ultrasonic pre-treatments on the octenyl succinicanhydride substitution of potato starch and its physicochemical and emulsifying properties. International Journal of Food Science and Technology, 2022,57,7286-7295.

[4] Zheng, Y., Tian, J.*, Kong, X., Wu, D., Chen, S., Liu, D., & Ye, X.*, Proanthocyanidins from Chinese berry leaves modified the physicochemical properties and digestive characteristic of rice starch. Food Chemistry, 2021, 335 (15), 127666.

[5] Zheng, Y., Yin, X., Kong, X., Chen, S., Xu, E., Liu, D., Ogawa, Y., Ye, X.*, & Tian, J.*, Introduction of chlorogenic acid during extrusion affects the physicochemical properties and enzymatic hydrolysis of rice flour. Food Hydrocolloids, 2021, 116, 106652.

[6] Zheng, Y., Tian, J.*, Ogawa, Y., Yin, X., Xu, E., Chen, S., Liu, D., Kong, X., Ye, X.*, Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice. Food Structure, 2021, 27, 100182.

[7] Zheng, Y., Tian, J.*, Yang, W., Chen, S., Liu, D., Fang, H., Zhang, H., & Ye, X.*, Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase. Food Chemistry, 2020, 317, 126346.

[8] Zheng, Y., Tian, J.*, Kong, X., Yang, W., Yin, X., Xu, E., Chen, S., Liu, D., & Ye, X.*, Physicochemical and digestibility characterization of maize starch–caffeic acid complexes. LWT-Food Science and Technology, 2020, 121, 108857.

[9] Zheng, Y., Tian, J. *, Ogawa., Y., Kong, X., Chen, S., Liu, D., & Ye, X., Physicochemical properties and in vitro digestion of extruded rice with grape seed Proanthocyanidins. Journal of Cereal Science, 2020, 95, 103064.

[10] Zheng, Y., Sun, W., Yang, W., Chen, S., Liu, D., Tian, J.*, & Ye, X.*, The Influence of Xanthan Gum on Rheological Properties and In Vitro Digestibility of Kudzu (Pueraria lobata) Starch. Starch - St?rke, 2020, 72(3-4), 1900139.

[11] Zheng, Y., Yang, W., Sun, W., Chen, S., Liu, D., Kong, X., Tian, J.*, & Ye, X.*, Inhibition of porcine pancreatic α-amylase activity by Chromogenic acid. Journal of Functional Foods, 2019, 64, 103587.

授權(quán)專利情況

[1] 一種玉米淀粉-綠原酸復(fù)合物的制備方法及作為新型益生元的應(yīng)用(申請(qǐng)?zhí)枺篊N202210786462.5)

[2] 一種提取富含半乳糖側(cè)鏈的RG-I果膠多糖的方法(申請(qǐng)?zhí)枺篊N201910848459.X)

[3] 一種全自動(dòng)程控型模擬仿生胃腸消化裝置(申請(qǐng)?zhí)枺篊N201910862367.7)

參與著作:

Ye, X.Q., Tian, J.H., Zheng, Y. X. et al. Traditional Goji berry-based functional food in Chinese history. Phytochemicals in Goji berry in Functional Foods. (已出版, Chapter 1).

獲獎(jiǎng)情況

1、 中國(guó)國(guó)際大學(xué)生創(chuàng)新大賽(2023年)金獎(jiǎng)

2、 國(guó)家公派出國(guó)留學(xué)資格(CSC)

3、 浙江省第十三屆大學(xué)生職業(yè)生涯規(guī)劃大賽一等獎(jiǎng)

4、 浙江大學(xué)康而達(dá)獎(jiǎng)學(xué)金

其他