汪立君 - 中国农业大学 - 食品科学与营养工程学院

个人简介

教育经历 2003/9 - 2006/7，中国农业大学，食品科学，博士 1998/9 - 2001/3，中国农业大学，食品科学，硕士 1993/9 - 1997/7，中国农业大学，食品科学与工程，本科工作经历 2006/12 - 至今，中国农业大学，食品科学与营养工程学院，副教授 2001/3 - 2006/12，中国农业大学，食品科学与营养工程学院，讲师 2002/6 - 2002/9，日本国际农业水产业研究中心，食品加工部，访问学者获得奖励 2013年获“百篇优秀毕业设计（论文）”优秀指导教师奖 2011年获“中央高校基本科研业务费专项课题优秀”，1/1（主持人）省部级学科竞赛，第二届全国大学生食品工程虚拟仿真大赛（总决赛），特等奖，指导教师

研究领域

食品的物性：食品中的蛋白质、多糖、淀粉、纤维素等成分的流变特性及其相互作用等食品的干燥：食品干燥的新技术，食品干燥过程控制等食品中功能性因子的研究：食品中的功能因子（肽，膳食纤维等）的制备及应用粮油（薯类、豆类）食品的开发：利用挤压技术制备（薯类、豆类）食品

近期论文

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Rui-jing Qu, Meng-xue Tang , Yong Wang , Dong Li , Li-jun Wang *.TEMPO-oxidized cellulose fibers from wheat straw: Effect of ultrasonic pretreatment and concentration on structure and rheological properties of suspensions. Carbohydrate Polymers, 2021, 255: 117386 (IF=7.182) Xia Zhao, Yong Wang, Dong Li, Li-jun Wang *. Insight into the biphasic transition of heat-moisture treated waxy maize starch through controlled gelatinization. Food Chemistry, 2021, 341: 128214 (IF=6.306) Meng-xue Tang, Yu-chen Li, Yong Wang, Dong Li, Li-jun Wang*. Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan. Food Hydrocolloids, 2021, 112: 106251. (IF=7.053) Yu-xi Ma, Dian-bin Su, Yong Wang, Dong Li, Li-jun Wang*. Effects of concentration and NaCl on rheological behaviors of konjac glucomannan solution under large amplitude oscillatory shear(LAOS). LWT-Food Science and Technology, 2020, 127: 109366. (IF=4.006) Meng-xue Tang, Ying-dan Zhu, Dong Li, Benu Adhikari, Li-jun Wang*. Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. LWT-Food Science and Technology, 2019, 113: 108296. (IF=4.000) Xin Huang, Dong Li, Li-jun Wang*. Effect of particle size of sugar beet pulp on the extraction and property of pectin. Journal of Food Engineering, 2018, 218: 44-49. Xin Huang, Jun-yang Dou, Dong Li, Li-jun Wang*. Effects of superfine grinding on properties of sugar beet pulp powders. LWT-Food Science and Technology, 2018, 87: 203-209. Chong-hao Bi, Dong Li, Li-jun Wang*, Benu Adhikari. Effect of LBG on the gel properties of acid-induced SPI gels. LWT-Food Science and Technology, 2017, 75: 1-8. Chen Chen, Xin Huang, Li-jun Wang*, Dong Li, Benu Adhikari. Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels. LWT-Food Science and Technology, 2016, 74: 528-533. Yuan-yuan Chang, Dong Li, Li-jun Wang*, Chong-hao Bi, Benu Adhikari. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels. Carbohydrate Polymers, 2014, 108: 183-191. Chong-hao Bi, Dong Li, Li-jun Wang*, Fei Gao, Benu Adhikari. Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels. Journal of Food Engineering, 2014, 126: 48-55. Yu Zhang, Dong Li, Li-jun Wang*, Benu Adhikari. Rheological and microstructural characteristics of thermally produced flaxseed gum-whey protein isolate mixed solutions and gels. Drying Technology, 2013, 31(13-14): 1635-1642. Chong-hao Bi, Dong Li, Li-jun Wang*, Benu Adhikari. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength. Carbohydrate Polymers, 2013, 92(1): 98-105. Chong-hao Bi, Dong Li, Li-jun Wang*, Yong Wang, Benu Adhikari. Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology. Carbohydrate Polymers, 2013, 92(2): 1151-1158. Xin-yu Li, Dong Li, Li-jun Wang*, Min Wu, Benu Adhikari. The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels. Carbohydrate Polymers, 2012, 88(4): 1214-1220. Ai-min Shi, Dong Li, Li-jun Wang*, Benu Adhikari. The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles. Carbohydrate Polymers, 2012, 90(4): 1530-1537. Ai-min Shi, Dong Li, Li-jun Wang*, Benu Adhikari. Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods. Carbohydrate Polymers, 2012, 90(4): 1732-1738.