缪文华 - 浙江海洋大学 - 食品与医药学院

个人简介

缪文华，男，1983年出生，博士，助理研究员，硕士生导师。2014年毕业于华中农业大学食品科学专业，同年就职于浙江海洋大学。2015 年入选第三批浙江海洋大学教授博士“4个1”服务工程科技特派员，服务于舟山、宁波等地的多家水产加工和海洋科技企业。科研项目： [1] 浙江省公益技术研究计划项目，LGJ20C200002，低温等离子体对凡纳滨对虾肌肉自溶的控制及机制研究，2020/01-2022/12，10万元，在研，主持； [2] 舟山市科技计划项目，2017C41016，低温等离子体分子修饰技术抑制鱿鱼鱼糜凝胶劣化机制与应用研究，2017/10-2020/09，10万元，已结题，主持； [3] 浙江省重点团队科技特派员项目，南美白对虾即食食品生物保鲜研究，2015/10-2017/12，20万元，已结题，主持； [4] 国家自然科学基金项目，31871871，卡拉胶寡糖对冷冻虾仁中冰晶形成及演变的影响机制，2019/01-2022/12，60万元，在研，参加； [5] 国家科技支撑计划项目，2015BAD17B01，水产品加工前原料的质量鉴别和控制技术研究与示范，2015/04-2018/03，891万元，已结题，参加。

研究领域

海洋水产品蛋白质改性及性质研究、海洋蛋白质资源综合利用与精深加工等。

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] John Kilian Koddy, Wenhua Miao∗, Shaimaa Hatab, Lingling Tang, Huiqian Xu, Bhoke Marwa Nyaisaba, Meiling Chen, Shanggui Deng. Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus), Food Chemistry, 2021, 343(1): 128418. [2] Wenhua Miao∗, Bhoke Marwa Nyaisaba, John Kilian Koddy, Meiling Chen, Shaimaa Hatab, Shanggui Deng. Effect of cold atmospheric plasma on the physicochemical and functional properties of myofibrillar protein from Alaska pollock (Theragra chalcogramma), International Journal of Food Science & Technology, 2020, 55(2):517-525. [3] Bhoke Marwa Nyaisaba, Shaimaa Hatab, Xinxin Liu, Yu Chen, Xuhuan Chen, Wenhua Miao∗, Meiling Chen, Shanggui Deng. Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system, Food Chemistry, 2019, 297: 124941. [4] Bhoke Marwa Nyaisaba, Wenhua Miao∗, Shaimaa Hatab, Ariel Siloam, Meiling Chen, Shanggui Deng. Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle, Food Chemistry, 2019, 291: 68-76. [5] Bhoke Marwa Nyaisaba, Xinxin Liu, Shichao Zhu, Xiaojie Fan, Linlin Sun, Shaimaa Hatab, Wenhua Miao∗, Meiling Chen, Shanggui Deng. Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma), LWT - Food Science and Technology, 2019, 106: 15-21. [6] Shaimaa Hatab, Kaihe Lin, Wenhua Miao*, Meiling Chen, Jiheng Lin, Shanggui Deng. Potential utilization of green tea leaves and fenugreek seeds extracts as natural preservatives for pacific white shrimp during refrigerated storage, Foodborne pathogens and disease, 2018, 15: 498-505. [7] Wenhua Miao, Shaimaa Hatab, Yiwei Gu, Lufeng Wang, Xiaoyun Xu*, Siyi Pan. Rheological, sensory, and microstructural properties of fresh and frozen/thawed mashed potatoes enriched with different proteins, CyTA - Journal of Food, 2018, 16: 113-121. [8] Wenhua Miao, Lufeng Wang, Xiaoyun Xu*, Siyi Pan. Evaluation of cooked rice texture using a novel sampling technique, Measurement, 2016, 89: 21-27. [9] Wenhua Miao, Xiaoyun Xu, Bin Zhou, Siyi Pan, Keqin Wang, Chuanhui Fan, Lufeng Wang*. Improvement of Sugar Production from Potato Pulp with Microwave radiation and Ultrasonic Wave Pretreatments, Journal of Food Process Engineering, 2014, 37(1): 86-90.