汪立君

汪立君,滿族,中國農業大學食品科學與營養工程學院副教授,博士,

International Journal of Food Engineering等多個國際學報的審稿人

基本介紹

  • 中文名:汪立君
  • 國籍:中國
  • 民族:滿族
  • 出生地:遼寧省
  • 出生日期:1974年6月
  • 職業:中國農業大學副教授
  • 主要成就:“十一五”國家科技支撐計畫“功能化傳統食品研究與產業化示範”
  • 代表作品:參編《大豆加工與利用》《食品工程導論》《大豆食品安全標準化生產》等
基本情況,教學工作,社會兼職,主要研究方向與項目,研究方向,科研項目,代表著作與論文,論著,代表性論文:,

基本情況

教學工作

主講“食品工程原理”、“食品工程原理課程設計”和“食品工程專業英語”等。

社會兼職

International Journal of Food Engineering等多個國際學報的審稿人

主要研究方向與項目

研究方向

(1)食品科學:功能食品加工技術,食品物性與風味。
(2)農產品加工及貯藏工程:天然產物有效功能因子提取技術,生物材料加工技術。

科研項目

主持和主要參加的課題:
(1)“十一五”國家科技支撐計畫“功能化傳統食品研究與產業化示範”;
(2)“十一五”國家高技術研究發展計畫(863計畫)“高效生產木二糖和改善饅頭品質的新型木聚糖酶”;
(3)達能營養中心膳食營養研究與宣教基金“傳統發酵大豆食品的抗氧化性研究”;
(4)國家自然科學基金“沙棘葉黃酮中異鼠李素配糖體的生物轉化及其抗氧化性構效關係”;
(5)教育部博士點基金“亞麻籽中有效成分提取技術研究”、“澱粉與油脂共混的變性機理及共混新材料特性的研究”和“基於農作物秸稈的聚酯型材料研究”;
(6)北京市教委彩虹工程“門頭溝區九元食品有限公司大豆深加工綜合利用技術研究”;
(7)天津市重大農業科技合作項目“大豆深加工的綜合開發和利用”;
(8)中日國際合作項目“中國主要糧食資源持續生產與高度利用(傳統大豆食品研究)”;
(9)中國農業大學科研啟動基金“豆渣固態發酵產生抗氧化肽的研究”。

代表著作與論文

論著

參編《大豆加工與利用》,《食品工程導論》,《大豆食品安全標準化生產》,《糧油貯藏加工工藝學》等書。
在國內外學術期刊發表論文40餘篇,其中被SCI或EI收錄20餘篇(第一作者6篇,第二作者1篇,第三作者10篇)。

代表性論文:

(1)Wang L. J., Yin L. J., Li D., Zou L., Saito M., Tatsumi E., Li L. T. Influences of processing and NaCl supplementation on isoflavone contents and composition during Douchi manufacturing. Food Chemistry, 2007, 101, 1247-1253. (SCI收錄,)
(2)Wang D., Wang L. J. *, Zhu F. X., Zhu J. Y., Chen X. D., Zou L., Saito M., Li L. T. In-vitro and in-vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food). Food Chemistry. 2007, In press. (SCI收錄,IF=2.433)
(3)Wang L. J., Li D., Tatsumi E., Liu Z. S., Chen X. D., Li L. T. Application of two-stage ohmic heating to tofu processing. Chemical Engineering and Processing. 2007, 46, 486-490. (SCI和EI同時收錄,IF=1.129)
(4)Wang L. J., Li D., Zou L., Chen X. D., Chen Y. Q., Li L. T. The antioxidant activity of Douchi (salt-fermented soybean) extracts during its processing. International Journal of Food Properties. 2007, 10, 385-396. (SCI和EI同時收錄,IF=0.785)
(5)Wang L. J., Li L. T., Fan J. F., Saito M. Radical-scavenging activity and isoflavone content of Sufu (fermented Tofu) extracts from various regions in China. Food Science and Technology Research. 2004, 10, 324-327. (SCI收錄,IF=0.297)
(6)Wang L. J., Saito M., Tatsumi E., Li L. T. Antioxidative and angiotensin I-converting enzyme inhibitory activities of Sufu (fermented Tofu) extracts. Japan Agricultural Research Quarterly. 2003, 37, 129-132. (SCI收錄,IF=0.395)
(7)Li D., Wang L. J., Wang D. C., Chen X. D., Mao Z. H. Microstructure analysis of rice kernel. International Journal of Food Properties. 2007, 10, 85-91. (SCI和EI同時收錄,IF=0.785)
(8)Wang Y., Li D., Wang L. J., Chiu Y. L., Chen X. D., Mao Z. H., Song C. F. Optimization of extrusion of flaxseeds for in-vitro protein digestibility analysis using response surface methodology. Journal of Food Engineering. 2008, 85, 59-64. (SCI和EI同時收錄,IF=1.696)
(9)Zhang Z. S., Li D., Wang L. J., Ozkan N., Chen X. D., Mao Z. H., Yang H. Z. Optimization of ethanol-water extraction of lignans from flaxseed. Separation and Purification Technology. 2007, 57, 17-24. (SCI和EI同時收錄,IF=2.497)
(10)Wu M., Li D., Wang L. J., Zhou Y. G., Brooks S. L., Chen X. D., Mao Z. H. Extrusion detoxification technique on flaxseed by uniform design optimization. Separation and Purification Technology. 2007, In press. (SCI和EI同時收錄,IF=2.497)
(11)Che L. M., Li D., Wang L. J., Chen X. D., Mao Z. H. Micronization and hydrophobic modification of cassava starch. International Journal of Food Properties. 2007, 10, 527-536. (SCI和EI同時收錄,IF=0.785)
(12)Che L. M., Li D., Wang L. J., Ozkan N., Chen X. D., Mao Z. H. Effect of high-pressure homogenization on the structure of cassava starch. International Journal of Food Properties. 2007, 10, 969-980. (SCI和EI同時收錄,IF=0.785)
(13)Zhu Y. P., Cheng Y. Q., Wang L. J., Fan J. F., Li L. T.. Enhanced antioxidative activity of Chinese traditionally fermented okara (Meitauza) prepared with various microorganism. International Journal of Food Properties. 2007, In press. (SCI和EI同時收錄,IF=0.785)
(14)Chen K. C., Li D., Wang L. J., Özkan N., Chen X. D., Mao Z. H. Dynamic viscoelastic properties of rice kernels studied by dynamic mechanical analyzer. International Journal of Food Engineering. 2007, 3(2), article 1.(EI收錄)
(15)Sha K., Qian P., Wang L. J., Lu Z. H., Li L. T. Effect of storage time on the physico-chemical and sensory properties of Man-tou (Chinese steamed bread). International Journal of Food Engineering. 2007, 3(3), article 9.(EI收錄)
(16)Wang B., Li D., Wang L. J., Huang Z. G., Zhang L., Chen X. D., Mao Z. H. Effect of moisture content on the physical properties of fibered flaxseed. International Journal of Food Engineering. 2007, 3(5), article 1. (EI收錄)
(17)Zhou Y. G., Li D., Wang L. J., Ozkan N., Chen X. D., Mao Z. H. Influences of microemulsion cross-linking reaction and ball-milling on particle size characteristics of potato and maize starches. International Journal of Food Engineering. 2006, 2(4), article 6. (EI收錄)

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