个人简介
1985年7月留校参加工作，曾历任教学秘书、党总支秘书、助教、讲师、副教授，2001年12月任食品科学与工程学科教授，2005年被遴选为博士生导师。现任华中农业大学食品食品科学技术学院副院长，国家大宗淡水鱼类产业技术体系加工岗位科学家、国家大宗淡水鱼加工技术研发分中心(武汉)主任、湖北省水产品加工工程技术研究中心主任、湖北省人民政府学位委员会第三届学科评议组成员、华中农业大学工程硕士教育指导委员会委员。现为中国粮油学会发酵米制品分会常务理事、中国营养学会湖北营养学会常务理事，湖北省标准协会理事以及《华中农业大学学报》、《中国粮油学报》和《肉类工业》编委。入选湖北省高等学校跨世纪学术骨干、全国农业机械化与设施农业工程技术专家、中国农业产业化专家。被评为第二届武汉市优秀科技工作者、2010年湖北省水产业发展突出贡献专家。
近期论文
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1. Physicochemical properties of nano fish bone prepared by wet media milling LWT-FOOD SCIENCE AND TECHNOLOGY 2015.07
2. Effects of low temperature and low oxygen storage on γ-aminobutyric acid content of brown rice during germination Journal of the Chinese Cereals and Oils Association, v 30, n 1, p 1-7 and 19, January 25, 2015 Language: Chinese 2015.01
3. Identification of a fungus able to secrete enzymes that degrade regenerated cellulose films and analyses of its extracellular hydrolases ANNALS OF MICROBIOLOGY 2014.07
4. Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting FOOD CHEMISTRY 2014.01
5. Discrimination of freshwater fish varieties based on near-infrared spectra Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering 2014.01
6. Prediction of textural properties of grass carp (ctenopharyngodon idellus) by near infrared spectroscopy Modern Food Science and Technology 2014.01
7. Molecular properties of octenyl succinic esters of mechanically activated Indica rice starch STARCH-STARKE 2013.06
8. Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting Food Chemistry 2013.01
9. Molecular properties of octenyl succinic esters of mechanically activated Indica rice starch Starch/Staerke 2013.01
10. Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp EUROPEAN FOOD RESEARCH AND TECHNOLOGY?? 2012.01
11. Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp European Food Research and Technology 2012.01
12. Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties FOOD HYDROCOLLOIDS 2011.01
13. Comparative study on the stability of fish actomyosin and pork actomyosin MEAT SCIENCE 2011.01
14. Effects of CaCl(2) on chemical interactions and gel properties of surimi gels from two species of carps EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2011.01
15. Effects of CaCl2 on chemical interactions and gel properties of surimi gels from two species of carps European Food Research and Technology 2011.01
16. Comparative study on the stability of fish actomyosin and pork actomyosin Meat Science 2011.01
17. Effect of pH on the gel properties and secondary structure of fish myosin FOOD CHEMISTRY 2010.01
18. Morphology and physicochemical properties of mechanically activated rice starch CARBOHYDRATE POLYMERS 2010.01
19. Synthesis of Octenyl Succinic Derivative of Mechanically Activated Indica Rice Starch STARCH-STARKE 2010.01
20. Synthesis of octenyl succinic derivative of mechanically activated indica rice starch Starch 2010.01
21. Morphology and physicochemical properties of mechanically activated rice starch Carbohydrate Polymers 2010.01
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