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庄昕波

发布时间 :2020-05-09文字 :庄昕波浏览量 :

 

庄昕波,博士研究生,讲师

邮箱(E-mail:zhuangxb@nufe.edu.cn

教育工作经历:

2018-2019年,新加坡国立大学,博士联合培养。

2013-2019年,南京农业大学,大赢家体育,食品科学与工程,博士学位;

2009-2013年,吉林农业大学,大赢家体育,食品科学与工程,学士学位;

2019年至今,大赢家体育,大赢家体育,讲师

研究领域及方向:

蛋白质结构;蛋白质多糖相行为

代表性成果:

论文:

1Zhuang Xinbo, Han Mingyi, Bai Yun, Wang Kai, Xu Xinglian, Zhou Guanghong*. Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure [J]. Meat science, 2016, 113(107-15.

2Zhuang Xinbo, Jiang Xiping, Han Mingyi, Xu Xinglian, Zhou Guanghong*. Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels [J]. Food Hydrocolloids, 2016, 57(253-61.

3Zhuang Xinbo, Zhang Wangang, Liu Rui, Xu Xinglian, Zhou Guanghong*. Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber [J]. Food Research International, 2017, 100(586-94.

4Zhuang Xinbo, Han Mingyi, Bai Yun, Xu Xinglian, Zhou Guanghong*. Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber [J]. Food Hydrocolloids, 2018, 74(219-26.

5Zhuang Xinbo, Han Mingyi, Jiang Xiping, Bai Yun, Xu Xinglian, Zhou Guanghong* . The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations [J]. Food chemistry, 2019, 275(770-7.

6Zhuang Xinbo, Jiang Xiping, Zhou Hengyue, Han Minyi, Bai Yun, Xu Xinglian, Zhou Guanghong*. The effect of insoluble dietary fiber on myofibrillar protein emulsion gels: Oil particle size and protein network microstructure [J]. LWT, 2019, 101(534-42.

7Zhuang Xinbo; Jiang Xiping; Zhou Hengyue; Chen Yinji; Zhao Yingying; Yang Hongshun; Zhou Guanghong*, Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation. Carbohydrate Polymers 2020, 229, 115449.

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