2010.09-2014.06 华东理工大学 食品质量与安全 食品科学学士

2014.08-2016.05 美国俄亥俄州立大学 食品科学与技术 食品科学硕士

2017.08-2021.05 美国俄亥俄州立大学 食品科学与技术 食品科学博士

研究方向：多肽的口服制剂

个人邮箱： ren.313@osu.edu

发表的学术论文

Ren, S; Luis Rodriguez-Saona; Giusti, MM. 2022. Analyzing the Interaction between Anthocyanins and Native or Heat-Treated Whey Proteins Using Infrared Spectroscopy. Molecules, 27, 1538. https://doi.org/10.3390/molecules27051538.

Ren, S; Giusti, MM. 2021. Monitoring the interaction between thermally-induced whey protein and anthocyanin by fluorescence quenching spectroscopy. Foods, 10, 310. https://doi.org/10.3390/foods10020310.

Ren, S; Giusti, MM. 2021. The effect of whey protein concentration and preheating temperature on anthocyanin color and stability in model juices containing ascorbic acid. Food Research International, 110350. https://doi.org/10.1016/j.foodres.2021.110350.

Ren, S., Jiménez‐Flores, R., & Giusti, M. M. 2021. The interactions between anthocyanin and whey protein: A review. Comprehensive Reviews in Food Science and Food Safety, 1-20. https://doi.org/10.1111/1541-4337.12854.

Ren, S., & Giusti, M. M. 2021. Comparing the effect of whey protein preheating temperatures on the color expression and stability of anthocyanins from different sources. Food Hydrocolloids, 124, 107273. https://doi.org/10.1016/j.foodhyd.2021.107273.

Ren, S; Barringer, SA. 2016. Electrohydrodynamic spraying quality of different chocolate formulations. Journal of Electrostatics 84: 121-127. https://doi.org/10.1016/j.elstat.2016.10.003.