袁棟棟

 

袁棟棟

出生年月:1987年6月

最高學曆學位:博士研究生

職稱:副教授

導師類型:碩導

電子郵箱:dongdong.yuan@btbu.edu.cn

個人簡曆

教育經曆:

2005年9月至2009年7月  山東農業大學    獲學士學位

2009年9月至2012年7月  中國農業大學    獲碩士學位

2012年9月至2017年7月    愛爾蘭都柏林大學    獲博士學位

2017年9月至2019年10月  雷电竞下载苹果     博士後

工作經曆:

2019年12月—2021年11月 雷电竞官网dota2搜哈哈电竞  講師

2021年12月—至今  雷电竞官网dota2搜哈哈电竞 副教授

主要研究領域:

乳品基礎科學及工藝學;活性天然組分包埋技術;天然色素科學及應用。

主要學術成果(課題、論文、獲獎、專利等)

承擔的主要科研項目(限5項):

 主持北京市博士後科研活動資助項目:靛藍鈣澱製備反應動力學及分子結合機製研究 2018-2019)

參與國家重點研發計劃項目子課題傳統熏炸烤食品加工過程食品添加劑減量增效技術研發(2020-2022)2019YFC1606203

發表的代表性論文(限10篇):

(1) Yuan D., Wang C., Liu Y., Lei S., Wen Y. (2019). Mechanism study of the formation of indigo carmine–aluminum hydroxide lake for food use. Journal of Food Science, 84(11), 3129-3139.

(2) Yuan D., Jacquier J. C., & O'Riordan E. D. (2019).Development of a first order derivative spectrophotometry method to rapidly quantify protein in the presence of chitosan and its application in protein encapsulation systems. Food chemistry, 289, 1-6.

(3) Yuan D., Zhang M., & Li Y. (2018). Effect of intrinsic and extrinsic factors on the adhesion ability of thermophilic bacilli isolated from milk powders in the Chinese market. International Dairy Journal, 80, 1-7.

(4) Wang H., Wang Y., Yuan D., Cao J., Chen L., Li Y., & Zhang L. (2018). Effect of gelling temperature and calcium chloride concentration on rheological and microstructural properties of acid‐induced gels of milk protein concentrates. Journal of Food Processing and Preservation, 42(10), e13719.

(5) Chen L., Li Y, Han J, Yuan D., Zhang L., and Zhang L. (2018). Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture. International Dairy Journal, 78, 65-72.

(6) Wang H., Wang Y., Cao J., Yuan D., Chen L., Han J., ... & Zhang L. (2018). Effects of nanofiltration and evaporation on the gel properties of milk protein concentrates with different preheat treatments. Journal of dairy science, 101, 4977-4982.

(7) Yuan D., Jacquier J. C., & O'Riordan E. D. (2018). Entrapment of proteins and peptides in chitosan-polyphosphoric acid hydrogel beads: A new approach to achieve both high entrapment efficiency and controlled in vitro release. Food chemistry, 239, 1200-1209.

(8) Yuan D., Jacquier J. C., & O'Riordan E. D. (2017). Entrapment of protein in chitosan-tripolyphosphate beads and its release in an in vitro digestive model. Food chemistry, 229, 495-501.

(9) Yuan D. , Liu G., Ren D., Zhang D., Zhao L., Kan C., ... & Zhang L. (2012). A survey on occurrence of thermophilic bacilli in commercial milk powders in China. Food Control, 25, 752-757.

(10 ) Liu G., Li Y., Cao J., Ren D., Yuan D., & Zhang L. (2012). Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk. Dairy Science & Technology, 92, 719-733.