余稳稳 - 暨南大学

个人简介

学习经历博士 2014.10- 2018.09 昆士兰大学硕士 2011.09- 2014.06 华南理工大学学士 2007.09- 2011.07 南昌大学工作经历 2019.04-至今，暨南大学，食品科学与工程系

研究领域

淀粉结构-功能性质关系研究、食品大分子体外消化、低GI饮食与健康、食品组分互作

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）

Xianglong, Zhou., Tao, Huang., Shulin, Deng*., Hongsheng, Liu., Wenwen Yu** (2024). Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds. Carbohydrate Polymers, 121768. Hanfei, Ye., Wenwen, Yu* (2023). Different influences of dietary fiber from various sources on the in vitro digestibility of casein as uncovered by the study of protein-dietary fiber interactions. Food Research International, 113845. 王怀槟, 彭星光, 刘宏生, 余稳稳. 碳水化合物食品GI值体外、内预测方法的研究进展[J]. 食品科学, 2023, 15 (44):407-417. Xingguang Peng., Hongsheng Liu, Xuyin Li., Kejia Zhang., Wenwen Yu (2023). Predicting the glycemic index of biscuits using static in vitro digestion protocols. Foods, 12(2), 404. Wang, Huaibin., Peng, Xingguang., Zhang, Kejia., Li, Xuyin., Zhao, Peijing., Liu, Hongsheng., & Yu, Wenwen*. A more general approach for predicting the glycemic index (GI) values of commercial noodles. Journal of Food Composition and Analysis, 2023, 105226. 1 Hu, Yi., Zhou, Xianglong., Hu, Changying*., & Yu, Wenwen**. HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes. Journal of Hazardous Materials, 2022, 438, 129516. 3 Shuke Yue, Huaibing Wang, Huixian Xu, Hongsheng Liu, Wenwen Yu*. Addition of amino acids modulates the in vitro digestibility of corn starch. Carbohydrate Polymers, 2022, 293, 119745. 5 Xianglong, Chengrui Wang, Shuke Yue, Yong Zheng, Cheng Li*, Wenwen Yu**. Mutual interactions between α‑amylase and amyloglucosidase on the digestion of starch with distinct chain-length distributions at fully gelatinized state. Food & Function, 2022,13, 3453-3464 Huixian Xu, Shaobo Zhang, Wenwen Yu*. Revealing the mechanism beneath the effects of starch-amino acids interactions on starch physicochemical properties by molecular dynamic simulations. Food Hydrocolloids, 2021: 107359. Wenwen Yu#, Xianglong Zhou#, Cheng Li*. Application of first-order kinetics modeling to reveal the nature of starch digestion characteristics. Food & Function, 2021,12, 6652-6663. Cheng Li, Bo Gong, Tao Huang, Wenwen Yu*. In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains. Carbohydrate Polymers, 2021, 15 (254): 117275. 48 Cheng Li, Yiming Hu, Tao Huang, Wenwen Yu*. A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property. International Journal of Biological Macromolecules, 2020, 164: 2717-2725. 46 Cheng Li, Jixun Luo*, Changquan Zhang, Wenwen Yu**. Causal relations among starch chain-length distributions, short-term retrogradation and cooked rice texture. Food Hydrocolloids, 2020, 108: 106064. 55 Wenwen Yu, Robert G. Gilbert, Glen P. Fox*. Malt protein inhibition of β-amylase alters starch molecular structure during barley mashing. Food Hydrocolloids, 2020, 100, 105423. 11