简介:
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简介: 陈琼玲,女,汉族,博士,山西农业大学食品科学与工程学院讲师。主要从事植物蛋白结构与品质调控、食品挤压技术等方面的研究,以第一作者发表学术论文18篇,其中SCI和EI收录8篇,参编教材和著作4部。代表性成果如下: 一、代表性论文 1. Chen, Q., Zhang, J., Zhang, Y., Meng, S. & Wang, Q. Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes [J]. Food Hydrocolloids, 2021, 117: 106732. 2. Chen, Q., Zhang, J., Zhang, Y., David L.K. & Wang, Q. Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications [J]. Food Hydrocolloids, 2022, 127: 107559. 3. Chen, Q., Zhang, J., Zhang, Y. & Wang, Q. Mechanism of high-moisture extruded protein fibrous structure formation based on the interactions among pea protein, amylopectin, and stearic acid [J]. Food Hydrocolloids, 2023. 4. Chen, Q., Zhang, J., Zhang, Y. & Wang, Q. Effect of fatty acid saturation degree on the rheological properties of pea protein and its high-moisture extruded products [J]. Food Chemistry, 2022, 390: 133139. 5. Chen, Q., Zhang, J., Zhang, Y. & Wang, Q. Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing [J]. Food Chemistry, 2023, 404: 134176. 6. Zhang, J.*, Chen, Q.*(共同一作), David L.K. & Wang, Q. High-moisture extruded protein fiber formation toward plant-based meat substitutes applications: Science, technology, and prospect [J]. Trends in Food Science & Technology, 2022, 128: 202-216. 7. 陈琼玲, 张金闯, 王强. 高水分挤压过程中大分子相互作用研究进展[J]. 中国食品学报, 2021, 21(08): 350-359. 8. 陈琼玲, 刘红芝, 刘丽, 等. 大孔树脂-硅胶柱层析法纯化花生根中白藜芦醇[J]. 中国食品学报, 2014, 14(06): 127-132. 9. 陈琼玲, 刘红芝, 刘丽, 等. 高压-微波法提取花生根中白藜芦醇[J]. 食品科学, 2013, 34(20): 43-48. 二、教材、著作 1. 参编《食品化学》,北京师范大学出版社,2020 2. 参编《食品化学》,中国农业大学出版社,2021 3. 参编《食品化学与应用》,中国农业大学出版社,2021 4. 参编《花生生物活性物质概论》,中国农业出版社,2013 三、科研项目 参与“十三五”国家重点研发计划“绿色生物制造”重点专项:人造肉高效生物制造技术(2021YFC2101402)
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