金敏凤
发布人:吴波  发布时间:2017-11-13   浏览次数:10

1. 个人简介:

金敏凤博士,讲师食品/农业专业专业硕士生导师

教育经历:

2008-2012,博士,田纳西大学(美国)

2006-2008,硕士,田纳西大学(美国)

1997-2001学士,华中农业大学

工作经历:

2013-至今,上海师范大学 讲师

2006-2011,田纳西大学(美国) 研究助理


2. 主要研究方向:

[1] 纳米技术和生物大分子微包裹技术在食品中的应用

[2] 可再生生物高分子聚合物的再利用及蛋白复合材料的流变性能研究

[3] 乳制品等食品感官评价的应用研究


3. 代表性科研项目:

[1] 含大豆蛋白的麦拉德式壁材对二十二碳六烯酸微包埋的协同抗氧化及其机理研究,上海市科委自然科学基金,2015-2017

[2] 上师大优育稻米的食味品质和感官属性研究,上海市教委“高校青年教师培养资助计划”,2014-2017

[3]多种农作物的栽培及其对营养品质和感官属性的影响,上海师范大学植物种质资源开发中心子项目,2016-2017


4. 代表性论文著作:

论文

[1] 胡玥,金敏凤*,王全喜.不同无土栽培方式及其对蔬菜品质影响的研究进展.上海师范大学学报(自然科学版),2015446:672-680.

[2] 金敏凤*,仇干,李文雅,夏雪.亲脂性食品组分微胶囊的壁材研究进展.上海师范大学学报(自然科学版),2014,436:605-611.

[3] Jin, M. and Q. Zhong*. Surface-coating of montmorillonite nanoclays by water soluble proteins extracted from hominy feed. Journal of Food Engineering. 2013, 119 (3): 687-695

[4] Jin, M., S. Ikeda and Q. Zhong*. Strengthening soy protein hydrogels filled with protein-coated montmorillonite nanoclay by glutaraldehyde crosslinking. LWT - Food Science and Technology.2013,51(1):23-29.  

[5] Jin, M. and Q. Zhong*. Transglutaminase cross-linking to enhance elastic properties of soy protein hydrogels with intercalated montmorillonite nanoclay. Journal of Food Engineering.2013,115(1): 33-40.

[6] Jin, M. and Q. Zhong*. Structure modification of montmorillonite nanoclays by surface-coating with soy protein. Journal of Agricultural and Food Chemistry. 2012,60 (48): 11965–11971.

[7] Zhong, Q*. and M. Jin. Zein nanoparticles produced by liquid-liquid dispersion. Food Hydrocolloids.2009, 23(8): 2380-2387.

[8] Zhong, Q*. and M. Jin. Nanoscalar structures of spray-dried zein microcapsules and in vitrorelease kinetics of the encapsulated lysozyme as affected by formulations. Journal of Agricultural and Food Chemistry. 2009, 57(9): 3886-3894.

[9] Jin, M., P.M. Davidson, S. Zivanovic and Q. Zhong*. Production of corn zein microparticles with loaded lysozyme directly extracted from hen egg white using spray drying: Extraction studies. Food Chemistry. 2009, 115(2): 509-514.

[10] Zhong, Q.*, M. Jin, P.M. Davidson, and S. Zivanovic. Sustained release of lysozyme from zein microcapsules produced by a supercritical anti-solvent process. Food Chemistry. 2009, 115(2): 697-700.

[11] Zhong, Q*. and M. Jin. Enhanced functionalities of whey proteins treated with supercritical carbon dioxide. Journal of Dairy Science. 2008, 91(2): 490-499.

[12] Zhong, Q.*, M. Jin, D. Xiao, H. Tian and W. Zhang. Application of supercritical anti-solvent technologies for the synthesis of delivery systems of bioactive food components. Food Biophysics. 2008, 3: 186-190.

[13]易华西,熊善柏*,赵山,金敏凤.预处理对菊芋中菊糖提取精制的影响.食品研究与开发,2002,23(5)9-11.



更新于2017年11月