当前位置: X-MOL首页全球导师 国内导师 › 金青哲

个人简介

学习经历 2004.9–2008.6, 江南大学食品学院攻读博士学位 1988.9–1991.6, 无锡轻工学院食品科学与工程系攻读硕士学位 1980.9–1984.6, 厦门大学海洋化学系攻读学士学位 工作经历 2002.9-至今, 江南大学食品学院教授 1991.7-2002.8, 浙江省粮食科学研究所食品研究室高级工程师 1984.7-1988.8, 浙江省海洋水产研究所分析技术中心实习研究员

研究领域

油脂化学、功能性油脂、油脂资源利用、油脂质量安全

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)

117.Zheng, L., Shi, L. K., Zhao, C. W., Jin, Q. Z., & Wang, X. G. Fatty acid, phytochemical, oxidative stability and in vitro antioxidant property of sea buckthorn (Hippophaë rhamnoides L.) oils extracted by supercritical and subcritical technologies. LWT-Food Science and Technology, 2017, 86: 507-513. 118.Shi, L. K., Liu, R. J., Jin, Q. Z., & Wang, X. G. The Contents of Lignans in Sesame Seeds and Commercial Sesame Oils of China. Journal of the American Oil Chemists' Society, 2017, 94(8): 1035-1044. 119.Abed, S. M., Zou, X., Ali, A. H., Jin, Q., & Wang, X. Profiling of triacylglycerol composition in arachidonic acid single cell oil from Mortierella alpina by using ultra-performance liquid chromatography-electrospray ionization-quadrupole-time-of-flight mass spectrometry. Journal of Food Composition and Analysis, 2017, 62: 245-253. 120.Abed, S. M., Zou, X., Ali, A. H., Jin, Q., & Wang, X. Synthesis of 1, 3-dioleoyl-2-arachidonoylglycerol-rich structured lipids by lipase-catalyzed acidolysis of microbial oil from Mortierella alpina. Bioresource technology, 2017, 243: 448-456. 121.Liang, L., Chen, F., Wang, X., Jin, Q., Decker, E. A., & McClements, D. J. Physical and oxidative stability of flaxseed oil-in-water emulsions fabricated from sunflower lecithins: Impact of blending lecithins with different phospholipid profiles. Journal of agricultural and food chemistry, 2017, 65(23): 4755-4765. 122.Ali, A. H., Zou, X., Huang, J., Abed, S. M., Tao, G., Jin, Q., & Wang, X. Profiling of phospholipids molecular species from different mammalian milk powders by using ultra-performance liquid chromatography-electrospray ionization-quadrupole-time of flight-mass spectrometry. Journal of Food Composition and Analysis, 2017, 62: 143-154. 123.Zhang, Y., Zhai, X., Gao, L., Jin, J., Zhong, Q., Sun, C., ... & Wang, X. Quality of Wood-Pressed Rapeseed Oil. Journal of the American Oil Chemists' Society, 2017, 94(6): 767-777. 124.Jin, J., Zheng, L., Pembe, W. M., Zhang, J., Xie, D., Wang, X., ... & Wang, X. Production of sn-1, 3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane. Food chemistry, 2017, 234: 46-54. 125.Xie, D., Jin, J., Sun, J., Liang, L., Wang, X., Zhang, W., ... & Jin, Q. Comparison of solvents for extraction of krill oil from krill meal: Lipid yield, phospholipids content, fatty acids composition and minor components. Food chemistry, 2017, 233: 434-441. 126.Su, H., Liu, R., Chang, M., Huang, J., Jin, Q., & Wang, X. Effect of dietary alpha-linolenic acid on blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials. European journal of nutrition, 2017: 1-15. 127.Zhu, Y., Jin, Q., Wang, X., & Wang, X. Purification of 1, 2-diacylglycerols by a two-step crystallization. Industrial & Engineering Chemistry Research, 2017, 56(8): 2197-2204. 128.Wang, X., Chen, Y., Zheng, L., Jin, Q., & Wang, X. Synthesis of 1, 3-distearoyl-2-oleoylglycerol by enzymatic acidolysis in a solvent-free system. Food chemistry, 2017, 228: 420-426. 129.Jin, J., Mu, H., Wang, Y., Pembe, W., Liu, Y., Huang, J., ... & Wang, X. Production of high-melting symmetrical monounsaturated triacylglycerol-rich fats from mango kernel fat by acetone fractionation. Journal of the American Oil Chemists' Society, 2017, 94(2): 201-213. 130.Zhang, Y., Wang, X., Xie, D., Zou, S., Jin, Q., & Wang, X. Synthesis and concentration of 2-monoacylglycerols rich in polyunsaturated fatty acids. Food Chemistry, 2018, 250:60. 131.Liu, R., Zhang, Y., Wang, J., Pan, Q., Luo, Y., Sun, Y., Jin, Q., & Wang, X. Assessment of contamination source and quality control approach for polycyclic aromatic hydrocarbons in wood-pressed rapeseed oil. Food Additives & Contaminants: Part A, 2018, 1-9. 132.Jie, L., Sun, J., Korma, S. A., Jin, Q., Wang X., Akoh, C. C., & Xiao, H. The impact of lactation and gestational age on the composition of branched-chain fatty acids in human breast milk. Food & Function. 133.Jin, J., Jin, Q., Akoh, C. C., & Wang, X. Mango kernel fat fractions as potential healthy food ingredients: A review. Critical Reviews in Food Science & Nutrition, 2018:00-00. 134.Sun, C., Wei, W., Zou, X., Huang, J., Jin, Q., & Wang, X. Evaluation of triacylglycerol composition in commercial infant formulas on the Chinese market: A comparative study based on fat source and stage. Food Chemistry, 2018. 135.Ali, A. H., Wei, W., Abed, S. M., Korma, S. A., Mousa, A. H., Hassan, H. M., Jin, Q., & Wang, X. Impact of technological processes on buffalo and bovine milk fat crystallization behavior and milk fat globule membrane phospholipids profile. LWT, 2018, 90:424-432. 136.Xie, D., Mu, H., Tang, T., Wang, X., Wei, W., Jin, J., ... & Jin, Q. Production of three types of krill oils from krill meal by a three-step solvent extraction procedure. Food Chemistry, 2018, 248:279-286.

推荐链接
down
wechat
bug