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个人简介

2001-2005 江南大学食品学院 本科 2005-2007 江南大学食品学院 硕士 2007-2011 江南大学食品学院 博士 2009-2011 美国 University of Kentucky 访问学者 2013-2015 美国University of California, San Diego. 博士后 2011-至今 江南大学食品学院 教师

研究领域

多重乳化体系形成机理,蛋白结构与功能,肉制品加工

近期论文

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Jiang, J., Chen, J., and Xiong, Y.L. 2009. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry 57:7576–83. Jiang, J., Xiong, Y.L., and Chen, J. 2010. pH-shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. Journal of Agricultural and Food Chemistry 58:8035–44. Jiang, J., Chen, J., and Xiong, Y.L. 2011. Role of ß-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. Journal of Food Science 76:C293–302. Jiang, J., Xiong, Y.L., Newman, M.C., and Rentfrow, G.K. 2012. Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins. Food Chemistry 132:1944–1950. Jiang, J. and Xiong, Y.L. 2013. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Meat Science 93:469–476. Jiang, J., Zhang, X., True, A.D., Zhou, L., and Xiong, Y.L. 2013. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract. Journal of Food Science 78:C1686–C1694. Jiang, J., Zhu, B., Liu, Y., and Xiong, Y.L. 2014. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of O/W emulsions. Journal of Agricultural and Food Chemistry 62:1683–1691. Jiang, J., Xiong, Y, L. 2015. Technologies and mechanisms for safety control of Ready-to-Eat muscle foods: An updated review. Critical Reviews in Food Science and Nutrition 55:1886–1901. Jiang, J., Xiong, Y. L. 2015. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat Science. 109:56–65. Jiang,J., Xiong, Y.L., and Chen, J. Role of glycinin (11s) and b-conglycinin (7s) subunits in the pH-inducedstructural and physicochemical changes of soy protein isolate. Presented at theInstitute of Food Technologists (IFT) annual conference, Chicago, IL, July 17-21,2010. (Oral). Jiang,J. and Xiong, Y.L. Formation of stable O/W emulsions and cold-set films bypH-shifting-treated soy proteins is attributed to the dissociation and unfoldingof β–conglycinin and glycinin. Presented at the 241st National Meeting ofAmerican Chemical Society (ACS), Anaheim, CA, March 27-31, 2011. (Oral).Invited. Jiang,J. pH shifting to improve plant protein functionality: mechanism andapplications. Presented at the Institute of Food Technologists (IFT) annualconference, Chicago, IL, July 16-19, 2013. (Oral).

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