姜晓明 - 中国海洋大学 - 食品科学与工程学院

个人简介

姜晓明，工学博士，副教授，硕士生导师；兼任青岛海洋食品营养与健康创新研究院研发部主任。电子邮箱：jxm@ouc.edu.cn主要研究方向为1.水产资源绿色低碳高效利用；2. 新蛋白资源利用技术与装备研发等。承担国家级项目子课题3项，省部级课题8项，市厅级课题3 项，企业横向课题10余项；以第一/通讯作者发表一区SCI论文10 余篇；参与申请国家发明专利70 余项；参与制定行业标准1 项，团体标准3 项，企业标准20 余项；参编英文学术专著1 部；任Food Journal of Cleaner Production、Food Hydrocolloids、Food Chemistry等期刊审稿人；开发上市销售产品30 余款。承担课程：主讲本科生课程《海洋生物资源原料学》、研究生课程《食品脂质工程》；参与本科生课程《水产食品学》、《食品工厂设计》和《海洋生物资源加工装备》，研究生课程《食品绿色加工》、《海洋贝类加工》、《海洋鱼类加工》和《食品工厂设计》（三亚）。

研究领域

1、南极磷虾生物资源综合利用技术与装备2、海参精深加工技术与工艺3、海洋功能性食品加工工艺

近期论文

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“Ultrasound - assisted pH shift - induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions. Food Hydrocolloids,2023.149.109521.” “Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa - carrageenan for the development of fat analogs,International Journal of Biological Macromolecules，2023.254.127459.” “Effects of moisture content and processing temperature on the strength and orientation regulation of fibrous structures in meat analogues, Food Hydrocolloids, 2023.145.109113.” “Effects of the soy protein to wheat gluten ratio on the physicochemical and structural properties of Alaska pollock surimi - based meat analogs by high moisture extrusion, Food Research International,2023.173.113469.” “Yeast protein - based meat analogues: Konjac glucomannan induces the fibrous structure formation by modifying protein structure. Food Hydrocolloids, 2023,142,108798.” “Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high - moisture extrusion. Food Chemistry, 2023,402,134265.” “Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high - moisture extrusion.Food Research International,2023,163,112132.” “Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off - odor of fish oil.Food Chemistry, 2023,404,134724.” “A chemometric study on the identification of 5 - methylfurfural and 2 - ace - tylfuran as particular volatile compounds of oxidized fish oil based on SHS - GC - IMS.Food Chemistry, 2023,399,133991.” “Uncovering proteome variations of differently heat - treated sea cucumber (Apostichopus japonicus) by label - free mass spectrometry. Food Chemistry, 2021,344,128575.”