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汪立君_汪立君简历_中国农业大学研究生导师汪立君简介

http://kaobo.b2cedu.com  2015-7-14  来源:本站原创  作者:佚名

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  ?个人简介
  姓名     汪立君
  性别     女
  出生日期     1974年6月
  籍贯     辽宁省大连市
  民族     满族
  学历/学位     博士
  职称     副教授
  电话:13521227885
  传真:010-62737331
  E-mail:wlj@cau.edu.cn
  通信地址:北京海淀清华东路17号中国农业大学东区50号信箱
  邮编:100083

  ?现任职务(社会兼职等)
  International Journal of Food Engineering等多个国际学报的审稿人

  ?主要研究方向
  (1)食品科学:功能食品加工技术,食品物性与风味。
  (2)农产品加工及贮藏工程:天然产物有效功能因子提取技术,生物材料加工技术。

  ?代表著作与论文
  参编《大豆加工与利用》,《食品工程导论》,《大豆食品安全标准化生产》,《粮油贮藏加工工艺学》等书。
  目前在国内外学术期刊发表论文40余篇,其中被SCI或EI收录20余篇(第一作者6篇,第二作者1篇,第三作者10篇)。
  代表性论文:
  (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收录,)
  (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收录,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同时收录,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同时收录,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收录,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收录,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同时收录,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同时收录,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同时收录,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同时收录,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同时收录,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同时收录,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同时收录,IF=0.785)
  (14)Chen K. C., Li D., Wang L. J., ?zkan 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收录)
  (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收录)
  (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收录)
  (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收录)

  ?主要科研项目
  主持和主要参加的课题:
  (1)“十一五”国家科技支撑计划“功能化传统食品研究与产业化示范”;
  (2)“十一五”国家高技术研究发展计划(863计划)“高效生产木二糖和改善馒头品质的新型木聚糖酶”;
  (3)达能营养中心膳食营养研究与宣教基金“传统发酵大豆食品的抗氧化性研究”;
  (4)国家自然科学基金“沙棘叶黄酮中异鼠李素配糖体的生物转化及其抗氧化性构效关系”;
  (5)教育部博士点基金“亚麻籽中有效成分提取技术研究”、“淀粉与油脂共混的变性机理及共混新材料特性的研究”和“基于农作物秸秆的聚酯型材料研究”;
  (6)北京市教委彩虹工程“门头沟区九元食品有限公司大豆深加工综合利用技术研究”;
  (7)天津市重大农业科技合作项目“大豆深加工的综合开发和利用”;
  (8)中日国际合作项目“中国主要粮食资源持续生产与高度利用(传统大豆食品研究)”;
  (9)中国农业大学科研启动基金“豆渣固态发酵产生抗氧化肽的研究”。

  ?教学工作
  主讲“食品工程原理”、“食品工程原理课程设计”和“食品工程专业英语”等。

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