袁栋栋

 

袁栋栋

出生年月:1987年6月

最高学历学位:博士研究生

职称:讲师

导师类型:

电子邮箱:dongdong.yuan@btbu.edu.cn

个人简历

教育经历:

2005年9月至2009年7月  山东农业大学    获学士学位

2009年9月至2012年7月  中国农业大学    获硕士学位

2012年9月至2017年7月    爱尔兰都柏林大学    获博士学位

2017年9月至2019年10月  北京工商大学    博士后

工作经历:

2019年12月--至今    北京工商大学食品与健康学院 讲师

主要研究领域:

乳品基础科学及工艺学;活性天然组分包埋技术;天然色素科学及应用。

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限5项):

 主持北京市博士后科研活动资助项目:靛蓝钙淀制备反应动力学及分子结合机制研究 2018-2019)

参与国家重点研发计划项目子课题传统熏炸烤食品加工过程食品添加剂减量增效技术研发(2020-2022)2019YFC1606203

发表的代表性论文(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.