胡月明 - 南昌大学

个人简介

胡月明，博士，毕业于中国农业大学，主要从事以下方向的研究：食品营养组分（蛋白、淀粉、糖、脂质）的相互作用；水产品加工及高值化利用；食物资源中有效成分提取与利用。讲授课程研究生课程：《现代微生物学技术》学术成就近年来在国内外学术期刊上发表论文16篇，其中以第一作者发表SCI论文6篇，获国家授权发明专利1项。参与国家自然科学基金、国家重点基础研究计划前期研究专项（973计划）、国家公益性行业科研专项等科研项目8项。

研究领域

食品营养组分（蛋白、淀粉、糖、脂质）的相互作用；水产品加工及高值化利用；食物资源中有效成分提取与利用。

近期论文

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1.YuemingHu,HaiqiChen,LuXiao,LanlingChu,ShuWang,HuiWang*.Comparisonofovalbuminglycationbymicrowaveirradiationandconventionalheating.LWT-FoodScienceandTechnology,2019,116,108560. 2.YuemingHu,LijuanWang,ZaiguiLi*.Superheatedsteamtreatmentonwheatbran:Enzymesinactivationandnutritionalattributesretention.LWT-FoodScienceandTechnology,2018,91,446-452. 3.YuemingHu,LijuanWang,ZaiguiLi*.Modificationofproteinstructureanddoughrheologicalpropertiesofwheatflourthroughsuperheatedsteamtreatment.JournalofCerealScience,2017,76,222-228. 4.YuemingHu,LijuanWang,HongZhu,ZaiguiLi*.Modificationofphysicochemicalpropertiesandinvitrodigestibilityofwheatflourthroughsuperheatedsteamprocessing.JournalofCerealScience,2017,74,231-237. 5.YuemingHu,LijuanWang,HongZhu,ZaiguiLi*.Superheatedsteamtreatmentimprovedflourqualitiesofwheatinsuitableconditions.JournalofFoodProcessingandPreservation,2017,41,1-10. 6.YuemingHu,WeiNie,XinzhongHu,ZaiguiLi*.Microbialdecontaminationofwheatgrainwithsuperheatedsteam.FoodControl,2016,62,264-269. 7.Zong-caiTu*,Yue-mingHu,HuiWang,Xiao-qinHuang,Shi-qiXia,Pei-peiNiu.Microwaveheatingenhancesantioxidantandemulsifyingactivitiesofovalbuminglycatedwithglucoseinsolid-state.JournalofFoodScienceandTechnology,2015,52(3),1453-1461. 8.Zi-weiLiao,Yun-huaYe,HuiWang,YangChen,Xiao-meiSha,LuZhang,TaoHuang,Yue-mingHu,Zong-caiTu*.ThemechanismofdecreasedIgG/IgE-bindingofovalbuminbypreheatingtreatmentcombinedwithglycationidentifiedbyliquidchromatographyandhigh-resolutionmassspectrometry.JournalofAgriculturalandFoodChemistry,2018,66,10693-10702. 9.XiaoqinHuang,ZongcaiTu*,HuiXiao,ZhiLi,QiutingZhang,HuiWang,YuemingHu,LanZhang.Dynamichighpressuremicrofluidization-assistedextractionandantioxidantactivitiesofsweetpotato(IpomoeabatatasL.)leavesflavonoid.FoodandBioproductsProcessing,2013,91(1),1-6. 10.XiaoqinHuang,ZongcaiTu*,HuiWang,QiutingZhang,YuemingHu,LanZhang,PeipeiNiu,YanShi,HuiXiao.Glycationpromotedbydynamichighpressuremicrofluidisationpretreatmentrevealedbyhighresolutionmassspectrometry.FoodChemistry,2013,141(3),3250-3259. 11.XiaoqinHuang,ZongcaiTu*,HuiXiao,HuiWang,LanZhang,YuemingHu,QiutingZhang,PeipeiNiu.Characteristicsandantioxidantactivitiesofovalbuminglycatedwithdifferentsaccharidesunderheatmoisturetreatment.FoodResearchInternational,2012,48(2),866-872. 12.涂宗财*,胡月明,王辉,刘光宪,黄小琴,张兰,钮培佩.超声波对蛋清蛋白-果糖美拉德反应体系的影响.食品工业科技,2013,34(3),61-64. 13.涂宗财*,胡月明,王辉,陈智韡,张秋婷,刘玮,张兰.大豆多糖胶制备工艺的优化研究.食品工业科技,2012,33(23),218-221. 14.涂宗财*,胡月明,陈丽莉,王辉,阮传英.豆渣膳食纤维吸附重金属的研究.食品与机械,2013,29(1),85-87. 15.杨森，涂宗财*，王辉，胡月明.超微细化草鱼制备高钙午餐鱼肉罐头的加工工艺及优化.食品与发酵工业,2019,45(18),202-208. 16.王辉,涂宗财*,叶云花,刘光宪,李春平,胡月明.超声波改性珠蚌多肽与钙离子的螯合.食品与发酵工业,2013,39(4),12-16. 授权专利： 1.李再贵，李梦黎，任长忠，胡月明，王炜，王丽娟。一种杀灭谷物微生物和虫卵的系统与方法。2018.07.06，中国，CN104872278B