个人简介
2000.9-2004.6，华中农业大学食品科技学院，获工学学士学位；2004.9-2010.6，华中农业大学食品科技学院，获工学博士学位。2010.7—2012.12，华中农业大学，讲师；2013.01—2018.11，华中农业大学，副教授；2018.06—2019.06，美国明尼苏达大学食品科学与营养系，访问学者；2018.12—至今，华中农业大学，教授。入选武汉市“晨光人才计划”和武汉市黄陂区“木兰英才计划”，环境食品学教育部重点实验室固定研究人员。承担《食品工艺学》、《食品工艺学实验》、《食品添加剂》、《饮料工艺学》等课程的教学工作，
近期论文
查看导师新发文章
（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）
1. Characteristics of beta-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015.07
2. Characterisation of free and bound volatile compounds from six different varieties of citrus fruits Food Chemistry, v 185, p 25-32, October 15, 2015 2015.01
3. Changes in the Physicochemical Characteristics, Free and Bound Aroma Compounds in the Raspberry Juice during Storage Journal of Food Processing and Preservation, 2015 2015.01
4. Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice International Journal of Food Science and Technology 2011.01
京公网安备 11010802027423号