个人简介
季俊夫，副教授、博士生导师, 曾任爱尔兰农业部Teagasc国家实验室特聘研究员。现为食品科学与工程系副系主任，江苏省组织部科技镇长团荣誉团员。现担任Food Frontier、Frontier in Nutrition、《食品工业科技》编委，Frontier in Immunology、Molecules等杂志客座编委；Food Hydrocolloids等十多个国际期刊特约审稿人。近五年已在Comprehensive Reviews in Food Science & Safety, Trends in Food Science & Technology, Critical Reviews in Food Science & Nutrition，Food Hydrocolloids, JAFC等SCI收录期刊上发表论文50余篇，第一作者或者通讯作者SCI论文34篇（其中IF>10论文7篇，一区Top期刊24篇）。
教育经历
2007-2010年，江南大学，食品科学与工程，学士
2010-2011年，英国雷丁大学University of Reading，食品科学与工程，学士
2011-2012年，英国雷丁大学University of Reading，食品科学与工程，硕士
2013-2017年，爱尔兰农业部Teagasc国家实验室，爱尔兰国立科克大学 Teagasc Food Research Centre, University College Cork，食品科学与工程，博士
工作经历
2012-2013年，中国雀巢有限公司（上海），研发专员
2017年，爱尔兰农业部Teagasc国家实验室，特聘研究员
2018-2019年，第11批江苏省科技镇长团荣誉团员
2017年-至今，中国农业大学，食品科学与营养工程学院，副教授（优秀人才）
获得奖励
神农中华农业科技奖优秀创新团队奖（2019）
江苏省青年托举人才工程（2022）
江苏省泰州市“双创人才”（2019）
江苏省科技镇长团“优秀团员”（2019）
北京市教学成果二等奖（2021），中国农业大学教育成果奖一等奖（2020），二等奖2项（2021/2021）
中国农业大学青年教学基本功比赛优秀奖（2020），院级一等奖（2020）
中国农业大学食品科学与营养工程学院工作贡献奖（2019/2020/2021）
国家优秀自费留学生奖，国家留学基金委/教育部（2016）
爱尔兰农业部Teagasc 国家实验室Walsh Fellow奖学金（2013）
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）
Peng, S., Ji, J.*, Combination of α-lactalbumin and gum arabic for microencapsulation of L-menthol: The effects on flavor release during storage and rehydration, Food Research International, 2023, 167, 112632.
Huang, Z., Ji, J.*, The effect of Maillard reaction on the lactose crystallization and flavor release in lactose/WPI/inulin encapsulation, Food Chemistry: X, 2023, 18, 100650.
Pak, S J., Ji, J.*, Functional perspective of black fungi (Auricularia auricula): Major bioactive components, health benefits and potential mechanisms. Trends in Food Science & Technology, 2021, 114, 245-261.
Liao, M., Ji, J.*, The in-vitro digestion behaviors of milk proteins acting as wall materials in powder microencapsulation: Effects on the release of loaded blueberry anthocyanins, Food Hydrocolloids, 2021, 115(1).
Liao, M., Ji, J.*, Controlled gastrointestinal digestion of micellar casein loaded anthocyanins The chelating and complexing effect of dextran sulfate, Food Hydrocolloids, 2022, 132, 107863.
Liao, M., Ji, J.*, The in-vitro digestion behaviors of micellar casein acting as wall materials in spray-dried microparticles: the relationships between colloidal calcium phosphate and the release of loaded blueberry anthocyanins, Food Chemistry, 2022, 131864.
Li, X., Ji, J.*, Guideline for measurement of condensed tannin. Food Frontiers, 2023, 4, 533-541.
Ni, D., Ji, J.*, Enhanced rehydration behaviors of micellar casein powder: The effects of high hydrostatic pressure treatments on micelle structures, Food Research International, 2021, 150, 110797.
Liu, X., Ji, J.*, Non-enzymatic Browning Induced by Chlorogenic Acid Quinone Mediated Catechin Oxidation, Food Research International, 2022, 156, 111297.
Ren, J., Ji, J.*, Effect of spray freeze drying on the structural modification and rehydration characteristics of micellar casein powders, Innovative Food Science and Emerging Technologies, 2022, 80, 103093.
Huang, Z., Ji, J.*, The dynamic flavor release from lactose/protein matrix during storage: the effect of lactose crystallization and powder microstructure. LWT-food science and technology, 2021, 141, 110857.
Yin, W., Ji, J.*, Glycated α-lactalbumin based micelles for quercetin delivery: Physicochemical stability and Fate of simulated digestion, Food Chemistry: X, 2022, 13, 100257.
Mao, M., Ji, J.*, Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin, Food Chemistry: X, 2022, 14, 100356.
Li, K., Ji, J.*. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration. Foods, 2020, 9, 1878.
Ji, J.#, A novel method combining stable isotopic labeling and high-resolution mass spectrometry to trace the quinone reaction products in wines, Food Chemistry, 2022, 383, 132448.
Ji, J.#, Yeasts induce acetaldehyde production in wine micro-oxygenation treatments. Journal of Agricultural and Food Chemistry, 2020, 68(51), 15216-15227.
Ji, J. #, Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility. Food Hydrocolloids, 2016, 58, 194-203.
Ji, J. #, Assessment of measurement characteristics for rehydration of milk protein based powders. Food Hydrocolloids 54, 2016, Part A, 151-161.
Ji, J. #, Enhanced wetting behaviours of whey protein isolate powder: the different effects of lecithin addition by fluidised bed agglomeration and coating processes. Food Hydrocolloids, 2017, 71, 94-101.
Ji, J.#, Effects of fluid bed agglomeration on the structure modification and reconstitution behaviour of milk protein isolate powders. Journal of Food Engineering, 2015, 167, 175-182.
Ji, J.#, The structural modification and rehydration behaviours of milk protein isolate powders: The effect of granule growth in the high shear granulation process. Journal of Food Engineering, 2016, 189, 1-8.
Ji, J. #, The effects of fluidised bed and high shear mixer granulation processes on water adsorption and flow properties of milk protein isolate powder. Journal of Food Engineering, 2016, 192, 19-27.
尹琬婷，季俊夫*，负载辣椒素的巯基改性壳聚糖-玉米醇溶蛋白纳米颗粒制备与稳定性分析，食品科学，2023，44（10）：8-14.
参编专著
Fitzpatrick, J., Ji, J., Miao, S., Characterisation of the rehydration behaviour of food powders. In Book: Food Powder Properties and Characterization, Springer Nature, 2020.
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