易建勇 - 中国农业科学院农产品加工研究所 -

个人简介

毕业于中国农业大学食品与工程学院，曾赴比利时荷语天主教鲁汶大学访学，中国农业科学院农产品加工研究所果蔬食品制造与营养健康团队科研骨干。

研究领域

1. 果蔬绿色低碳优质干燥理论与工程化技术 2. 果蔬干制品质形成机理与调控技术 3. 果蔬物质基础与营养健康果蔬休闲食品创制

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 cell wall pectic polysaccharides affect textural properties of instant controlled pressure drop dried carrot chips derived from different tissue zone. Food Chemistry, 2019, DOI: 10.1016/j.foodchem.2019.05.008. 2. Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC) dried carrot chips. Journal of the Science of Food and Agriculture, 2019. DOI: 10.1002/jsfa.9898. 3. Freezing as pretreatment in instant controlled pressure drop (DIC) texturing of dried carrot chips: Impact of freezing temperature. LWT - Food Science and Technology, 2018. DOI: 10.1016/j.lwt.2017.11.009. 4. Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions. Food and Bioprocess Technology, 2018. DOI: 10.1007/s11947-018-2133-2. 5. Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips. Journal of Food Quality, 2018. DOI: 10.1155/2018/4510242. 6. Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.). Food Chemistry, 2016, 210, 481-490. DOI: 10.1016/j.foodchem. 7. Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips，LWT – Food Science and Technology. 2016, 70: 271-279. DOI: 10.1016/j.lwt.2016.03.001. 8. Effect of ultra high hydrostatic pressure treatment on the activity and structure of mushroom polyphenoloxidase. Journal of Agricultural and Food Chemistry. 2012. DOI: 10.1021/jf203405u.

学术兼职

中国食品科技学会休闲食品加工技术分会副秘书长兼理事国家冻干果品产业创新联盟副秘书长兼理事中国食品科技学会果蔬加工技术分会理事中国食品科技学会非热加工技术分理事