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个人简介

丁俊胄,工学博士,深圳市海外高层次人才(2019年认定为孔雀计划C类)。现担任AG百家乐官网食品科学与加工研究中心副研究员。

 

联系信息

手机: +86

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邮箱: .cn

地址: 广东省深圳市南海大道3688号AG百家乐官网粤海校区金工坊206

 

研究方向

1.发芽谷物与杂粮健康食品研发;

2.高场强超声波食品加工技术;

3.食品大分子功能特性修饰;

4.植物源功能因子代谢调控;

5.特色新资源食品高值化加工;

6.植物肉和重组米的生产技术创新;

 

教育背景

2014/12-2016/12 伊利诺伊大学香槟分校食品科学与人类营养学系联合培养博士研究生

2012/09-2016/12 华中农业大学食品科技学院食品科学专业博士研究生

2009/09-2012/06 华中农业大学食品科技学院食品科学专业硕士研究生(直博)

2005/09-2009/06 华中农业大学食品科技学院食品科学与工程专业本科

 

工作经历

2019/07-至今          AG百家乐,特聘副研究员,高水平大学AG百家乐官网A类平台人才团队核心成员,参与创建食品科学与加工研究中心,主要从事植物基健康食品新型加工技术研发。

2016/12-2019/06     博士后阶段于美国伊利诺伊大学香槟分校食品科学与人类营养学系食品工程课题组完成及参与了多项由美国农业部(USDA)、美国国家科学基金会(NSF)、伊利诺伊州、百事集团桂格研发中心资助的科研项目。

 

学会成员

Institute of Food Technologists (IFT/美国食品科技学会);

American Association of Cereal Chemists International (AACC/美国谷物化学学会);

Chinese American Food Society (CAFS/华美食品学会);

NSF Center for Advanced Research in Drying (CARD/美国先进干燥技术研究中心);

Chinese Cereals and Oil Association (CCOA/中国粮油学会);

 

期刊审稿

兼任近20本国际学术期刊邀约审稿人: Ultrasonics Sonochemistry, Food Chemistry, Scientific Reports, LWT-Food Science and Technology, International Journal of Food Science and Technology, Innovative Food Science and Emerging Technologies, Postharvest Biology and Technology, Journal of Food Science, Journal of Food Biochemistry, Journal of Food Processing and Preservation, Food Science & Nutrition, etc.

 

成果简介

l  已发表学术论文25篇及英文学术著作3章;

l  攻读博士学位期间与导师共同申报专利4项并获授权,参与完成科技成果鉴定3项;

l  近五年在IFTAACCICoFE等国际学术会议上做口头/墙报汇报共7场次。

 

I. 英文专著:

[1] Ding J., Feng H. Chapter 5: Controlled germination for enhancing the nutritional value of sprouted grains. Sprouted Grains: Nutritional Value, Production, and Applications. ELSEVIER. 2019, 91-112.

[2] Zhao S., Ding J., Xiong S. Chapter 8: Development of GABA-enriched germinated rice products. Sprouted Grains: Nutritional Value, Production, and Applications. ELSEVIER. 2019, 175-190

[3] Feng H., Ding J., Zhou B. Chapter 22: Ultrasonic Processes. Food Safety Engineering. Food Engineering Series. SPRINGER. 2020. In Press

 

II. 期刊论文:

[1] Ding J., Johnson J., Chu Y., Feng H.*. Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound. Food Chemistry, 2019, 283, 239-247. (SCI收录,食品科技一区,IF 4.946)

[2] Ding J., Hou G.G., Dong M., Xiong S. B., Zhao S., Feng H.* Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment. Ultrasonics Sonochemistry, 2018, 41, 484-491. (SCI收录,声学一区,IF 6.012)

[3] Ding J., Ulanov A. V., Dong M., Yang T., Nemzer B. V., Xiong S., Zhao S., Feng H. * Enhancement of γ-aminobutyric acid (GABA) and other health-related metabolites in germinated red rice (Oryza sativa L.) by ultrasonication. Ultrasonics Sonochemistry, 2018, 40, 791-797. (SCI收录,声学一区,IF 6.012)

[4] Ding J., Hou G.G. *, Nemzer B. V., Xiong S. B., Dubat A., Feng H.* Effects of controlled germination on the whole-wheat flour (WWF) functional properties and enhanced γ-aminobutyric acid (GABA) accumulation by ultrasonication. Food Chemistry, 2018, 243, 214-221. (SCI收录,食品科技一区,IF 4.946)

[5] Ding J., Yang T.*, Feng H., Dong M., Slavin M., Xiong S.*, Zhao S. Enhancing contents of gamma-aminobutyric acid (GABA) and other micronutrients in dehulled rice during germination under normoxic and hypoxic conditions. Journal of Agricultural and Food Chemistry, 2016, 64 (5), 1094-1102. (SCI收录,农学一区,IF 3.412)

[6] Ding J., Wang Y., Xiong S., Zhao S., Huang Q.* Optimized methodology for carboxymethylation of (1→3)-β-D-glucan from yeast (Saccharomyces cerevisiae) and promotion of mechanical activation. International Journal of Food Science and Technology, 2013, 2(48), 253-259. (SCI收录,食品科技三区,2013-2014 IF 1.348)

[7] Lu C., Ding J., Park H. K., Feng H.*. High intensity ultrasound as a physical elicitor affects secondary metabolites and antioxidant capacity of tomato fruits. Food Control, 2020, http://doi.org/10.1016/j.foodcont.2020.107176

[8] Xu M., Hou G.G. *, Ma F., Ding J., Deng L., Kahraman O., Niu M., Trivettea K., Lee B., Wu L., Baik B. K. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles, LWT - Food Science and Technology, 2020, http://doi.org/10.1016/j.lwt.2020.109294.

[9] Jiang S., Yildiz G., Ding J., Andrade J, Rababahb T.M., Almajwalc A., Abulmeatyc M.M., Feng H.*. Pea protein nanoemulsion and nanocomplex as carriers for protection of cholecalciferol (vitamin D3). Food and Bioprocess Technology, 2019, 12 (6), 1031-1040. (SCI收录,食品科技二区,IF 2.998)

[10] Yildiz G., Ding J., Gaur S., Andrade J., Engeseth N., Feng H.* Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex. International Journal of Biological Macromolecules, 2018, 114, 935-941 (SCI收录,应用化学二区, IF 3.909)

[11] Yildiz G., Ding J., Andrade J., Engeseth N., Feng H.* Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innovative Food Science and Emerging Technologies, 2018, 47, 317-325 (SCI收录,食品科技二区,IF 3.116)

[12] Jiang S., Ding J., Andrade J., Rababah T. M., Almajwal A., Abulmeaty M. M., Feng H.* Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. Ultrasonics Sonochemistry, 2017, 38, 835-842. (SCI收录,声学一区,IF 6.012)

[13] 丁俊胄,周强,杨特武,董梦钇,张璐,熊善柏*.低温和低氧储藏对糙米发芽前后γ-氨基丁酸含量的影响.中国粮油学报(EI收录),201530 (1): 1-7

[14] 丁俊胄,杨特武,周强,董梦钇,熊善柏*,赵思明.厌氧胁迫对发芽糙米中 γ-氨基丁酸含量变化的影响.中国粮油学报(EI收录),201530 (2): 6-10

[15] 丁俊胄,刘贞,赵思明,熊善柏*.糙米发芽过程中内源酶活力及主要成分的变化.食品科学,201132(11): 29-32

[16] 丁俊胄,尹涛,余翔,赵思明*,熊善柏,詹伟明.外源赤霉素、6-苄基腺嘌呤及矿物质对水培绿豆芽生长的影响.植物生理学报,201147 (5): 501-504

[17] 丁俊胄,刘贞,张璐,董梦钇,熊善柏*,赵思明.储藏期对发芽糙米富集γ-氨基丁酸的影响.中国粮油学报,201126(9): 83-86

[18] 丁俊胄,沈硕,熊善柏,赵思明,黄琪琳*.微波辅助碱法提取匙吻鲟软骨蛋白-多糖复合物的工艺研究.水产学报,201135(1): 39-144

[19] 范媛媛,丁俊胄,熊善柏,许绰微,赵思明*.复合菌种发酵法提高发芽糙米中γ-氨基丁酸.中国粮油学报,20193: 1-6

[20] 王斌,丁俊胄,贾才华*,赵思明*,牛猛,张宾佳,熊善柏,林亲录.环境胁迫植物富集 γ-氨基丁酸的研究进展.食品工业科技,201818: 342-346

[21] 尹涛,丁俊胄,陈芸,谢雯雯,熊善柏,赵思明*.发芽条件对绿豆芽生长特性和营养品质的影响.华中农业大学学报,201534(4): 120-124.

[22] 窦红霞,杨特武*,赵思明,朱聪明,Albert Lomis,袁柏华,陈国兴,丁俊胄,李凯. 不同品种籼米化学成分、凝胶和糊化特性及米粉加工品质比较. 中国粮油学报(EI收录),201429(3): 1-6.

 

III. 会议论文:

[1] 丁俊胄,赵思明,熊善柏*,冯兰,胡筱波.老年人的饮食调理策略与老年健康食品开发. 湖北老年学会优秀论文集,201483-89

[2] 丁俊胄,刘贞,姚森,赵思明,熊善柏*.谷氨酸钠、氯化钙对发芽糙米浆中γ-氨基丁酸积累的影响.第四届国际食品安全高峰论坛论文集,201146-49

[3] 张璐,丁俊胄,程明,熊善柏,赵思明*.干燥方式对发芽糙米品质的影响. 2013中国农业工程学会农产品加工及贮藏工程分会学术年会暨辽宁省首届食品安全论坛论文集.

 

IV. 已授权专利:

[1] 赵思明,陈芸,熊善柏,赵阿丹,丁俊胄,李江涛. 一种富含γ-氨基丁酸米制品的生产方法及产品. 专利号201310153853. 第八届湖北省优秀发明专利;

[2] 赵思明,詹伟明,丁俊胄,尹涛,黄汉英,刘友明. 一种富锶豆芽的快速生产方法,发明专利,专利号201010241530.7

[3] 赵思明,詹伟明,尹涛,黄汉英,熊善柏,丁俊胄,李小雨,曹见朝. 全自动家用芽菜机,实用新型,专利号201020251823.9

 

V. 科技成果鉴定(核心完成人):

[1]《高γ-氨基丁酸米制品的生产技术》,鄂科鉴字[2012]43073019号;

[2]《富锶豆芽生产技术及全自动家用豆芽机的研发》,鄂科鉴字[2010]03195号;

 

 



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