孟宗 - 江南大学 - 食品学院

个人简介

孟宗，男，1984.10，博士，教授，中国粮油学会青年工作委员会委员，获全国粮油优秀科技工作者（2018年）、高校“青蓝工程”优秀青年骨干教师（2018年）等荣誉称号，美国油脂化学家协会（AOCS）会员。目前主要从事脂质科学与技术方面的教学与科研工作。主要承担本科生《专用油脂》、《油料科学原理》的教学工作，主要研究领域为零反式、低饱和脂肪酸功能性食品工业专用油脂的开发，具体研究方向包括：⑴食用脂肪的结构与功能；⑵脂肪及脂肪乳化体系结晶及结晶控制研究；⑶食用脂肪酯交换、分提等改性研究；⑷零反式、低饱和脂肪酸食品专用油产品开发与应用。先后主持国家自然科学基金面上项目3项、青年基金项目1项、“十三五”重点研发子课题等项目10余项，发表学术论文17篇，授权国家发明专利8项。研究成果获中国粮油学会科技进步一等奖1项（排名第2），教育部科技进步二等奖1项（排名第3）。

研究领域

零反式、低饱和脂肪酸食品工业专用油脂研发、脂肪结晶结构与物性

近期论文

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1.Zong Meng,Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Fengyan Wang, Xingguo Wang*.Comparative analysis of lipid composition and thermal, polymorphic, andcrystallization behaviors of granular crystals formed in beef tallow and palmoil, Journal of Agricultural and Food Chemistry, 2011, 59:1432-1441 (SCI，IF=2.816) 2.Zong Meng,Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Fengyan Wang, Xingguo Wang*.Characterization of graininess formed in all beef tallow-based shortening,Journal of Agricultural and Food Chemistry, 2010, 58:11463-11470（SCI，IF=2.816） 3.Zong Meng,Yuanfa Liu, Liang Shan, Qingzhe Jin, Fengyan Wang , Xingguo Wang*. Specialtyfats from beef tallow and canola oil: establishment of reaction conditions,characterization of products, and evaluation of crystal stability, FoodBiophysics, 2011, 6:115-126（SCI，IF=2.187） 4.Zong Meng,Yuanfa Liu, Liang Shan, Qingzhe Jin, Xingguo Wang*. Reduction of graininessformation in beef tallow-based plastic fats by chemical interesterification ofbeef tallow and canola oil, Journal of the American Oil Chemists' Society,2010, 87:1435-1442（SCI，IF=1.587） 5. Yuanfa Liu,Zong Meng*,Liang Shan, Qingzhe Jin, Xingguo Wang*. Preparation of specialty fats from beeftallow and canola oil by chemical interesterification physico-chemicalproperties and bread applications of the products, European Food Research andTechnology, 2010, 230:457-466（SCI，IF=1.585） 6. Yuanfa Liu,Zong Meng*,Fuqing Zhang, Liang Shan, Xingguo Wang*. Influence of lipid composition,crystallization behavior and microstructure on hardness of palm oil-based margarines,European Food Research and Technology, 2010, 230:759-767 (SCI，IF=1.585） 7. Fengyan Wang, Yuanfa Liu, Liang Shan，Qingzhe Jin,Zong Meng, Xingguo Wang*. Effect of fat composition ontexture and bloom of lauric compound chocolate, European Journal of LipidScience and Technology, 2010, 112:1270-1276 (SCI，IF=1.487） 8. Fengyan Wang, Yuanfa Liu, Qingzhe Jin,Zong Meng, Xingguo Wang*. Characterization of cocoa buttersubstitutes, milk fat and cocoa butter mixtures, European Journal of LipidScience and Technology, 2011, 113:1145-1151 (SCI，IF=1.487） 9. Fengyan Wang, Yuanfa Liu, Qingzhe Jin, Jianhua Huang,Zong Meng, Xingguo Wang*.Kinetic analysis of isothermal crystallization in hydrogenated palm kernelstearin with emulsifier mixtures, Food Research International, 2011,44:3021-3025 (SCI，IF=2.416） 10. Lu Han,Zijian Xu, Jianhua Huang,Zong Meng,Yuanfa Liu*, Xingguo Wang*. Enzymatically catalyzed synthesis of low-caloriestructured lipid in a solvent-free system: optimization by response surfacemethodology, Journal of Agricultural and Food Chemistry, 2011, 59:12635-12642(SCI，IF=2.816)