个人简介
2009 - 现在，华中农业大学食品科技学院，教授、博导 2006 - 2009，弗吉尼亚州立大学，副教授 2001 - 2006，北卡农业技术州立大学，助教授 1998 - 2001，宾夕法尼亚州立大学，助研 1997 - 1998，犹他州立大学，助研 1995 - 1997，俄勒冈州立大学，助研 1990 - 1994，成都市化工公司，工程师 1986 - 1990，四川轻化工学院食品工程专业，工学士学位
近期论文
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1. EFFECT OF PARTICLE SIZES OF SOY OKARA ON TEXTURAL, COLOR, SENSORY AND RHEOLOGICAL PROPERTIES OF PORK MEAT GELS JOURNAL OF FOOD QUALITY 2015.10
2. EFFECTS OF SOYBEAN OIL, MOISTURE AND SETTING ON THE TEXTURAL AND COLOR PROPERTIES OF SURIMI GELS JOURNAL OF FOOD QUALITY 2015.03
3. Effects of soybean oil, moisture and setting on the textural and color properties of surimi gels Journal of Food Quality, v 38, n 1, p 53-59, February 1, 2015 2015.01
4. Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels Journal of Food Quality, v 38, n 4, p 248-255, 2015 2015.01
5. Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch FOOD CHEMISTRY 2014.11
6. Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes FOOD CONTROL 2014.11
7. EFFECT OF OKARA ON TEXTURAL, COLOR AND RHEOLOGICAL PROPERTIES OF PORK MEAT GELS JOURNAL OF FOOD QUALITY 2014.10
8. Surface physiological changes induced by lactic acid on pathogens in consideration of pKa and pH FOOD CONTROL 2014.09
9. Effects of salts on physicochemical, microstructural and thermal properties of potato starch FOOD CHEMISTRY 2014.05
10. Effects of vegetable oils on gel properties of surimi gels LWT-FOOD SCIENCE AND TECHNOLOGY 2014.05
11. Effect of salts on textural, color, and rheological properties of potato starch gels Starch/Staerke 2014.01
12. Effects of salts on physicochemical, microstructural and thermal properties of potato starch Food Chemistry 2014.01
13. Effects of vegetable oils on gel properties of surimi gels LWT - Food Science and Technology 2014.01
14. Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch Food Chemistry 2014.01
15. Effect of salts on textural, color, and rheological properties of potato starch gels STARCH-STARKE 2014.01
16. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase MEAT SCIENCE 2013.03
17. Efficacy of lactic acid in reducing foodborne pathogens in minimally processed lotus sprouts FOOD CONTROL 2013.01
18. Effects of amino acids on the physiochemical properties of potato starch Food Chemistry 2013.01
19. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase Meat Science 2012.01
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