于娇娇

发布者：杜庆栋发布时间：2023-04-04 浏览次数：772

基本情况

于娇娇，讲师，博士，山东平度人。

教育经历

2013/09-2017/06 临沂大学食品科学与工程工学学士

2017/09-2019/06 天津科技大学食品科学与工程工学硕士

2019/09-2022/06 天津科技大学食品科学与工程工学博士

工作经历

2022/08-至今临沂大学生命科学学院讲师

讲授课程

乳及乳制品加工工艺学、功能性食品、Auto CAD制图

研究方向

1.植物蛋白表面修饰

2.农产品副产物高值化应用

主持或参加科研项目

1. 天津市研究生科研创新项目（2020YJSB131），2020-2022，主持。

论文及专著、教材

1. Yu J J, Chen G Y, Zhang Y F, Zheng X C, Jiang P Y, Ji H, Li S H, Chen Y*. Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment[J]. Innovative Food Science & Emerging Technlogies, 2021, 68(1): 102632.

2. Yu J J, Zhang Y F, Yan J, Li S H, Chen Y*. A novel glycoprotein emulsion using high-denatured peanut protein and sesbania gum via cold plasma for encapsulation of β-carotene[J]. Innovative Food Science & Emerging Technologies, 2021, 74: 102840.

3. Yu J J, Ji H, Chen Y, Zhang Y F, Zheng X C, Li S H, Chen Y*. Analysis of the glycosylation products of peanut protein and lactose by cold plasma treatment: Solubility and structural characteristics [J]. International Journal of Biological Macromolecules, 2020, 158: 1194-1203.

4. Yu J J, Li N, Li S H, Chen Y*. Solubilization mechanism and structural properties of high-denatured peanut protein treated by shearing[J]. Journal of Food Process Engineering, 2022, 45(2): 13951.

5. Yu J J, Jiang P Y, Li S H, Chen Y*. Mechanism of improving interfacial hydration characteristic of high-denatured peanut protein induced by cold plasma[J]. Journal of Food Process Engineering, 2022, 45(1): 13926.

6. Ji H, Tang X J, Li L, Peng S L, Yu J J*. Surface modification of peanut meal with atmospheric cold plasma: Identifying the critical factors that affect functionality[J]. International Journal of Food Science and Technology, 2022, 57(11): 7267-7274.

7. Li N, Yu J J, Jin N, Chen Y, Li S H, Chen Y*. Modification of the physicochemical and structural characteristics of zein suspension by dielectric barrier discharge cold plasma treatment[J]. Journal of Food Science, 2020, 85(8): 2452-2460.

8. Zheng X C, Niu H L, Yu J J, Zhang Y F, Li S H, Song C F, Chen Y*. Responses of Alpha-linolenic acid strain (C-12) from Chlorella sp. L166 to Low Temperature Plasma Treatment[J]. Bioresource Technology, 2021(1): 125291.

9. Ji H, Han F, Peng S L, Yu J J, Li L, Liu Y G, Chen Y, Li S H, Chen Y*. Behavioral Solubilization of Peanut Protein Isolate by Atmospheric Pressure Cold Plasma (ACP) Treatment[J]. Food and Bioprocess Technology, 2019, 12(12): 2018-2027.

10. Chen Y, Zhang Y F, Jiang L, Chen G Y, Yu J J, Li S H, Chen Y*. Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment. Food Chemistry, 2020, 328: 127053.

11. Zhang Y F, Chen C, Wang N, Chen Y, Yu J J, et al. Developing a new modification technology of oat flour based on differential pressure explosion puffing. LWT- Food Science and Technology, 2021, 141(2), 110967.

12. 季慧, 于娇娇, 张金, 魏瑞, 李书红, 陈野*. 介质阻挡低温等离子处理对花生蛋白持水性及溶解性的影响[J]. 农业工程学报, 2019, 35(04): 299-304.

13. 陈野, 李书红, 于娇娇. 一种提高高温花生粕溶解性的方法[P]. 中国: ZL201811322901. 7, 2018-11-08. （授权公告日：2022-04-19）

14. 陈野, 于娇娇, 李楠. 一种提高高温花生蛋白溶解性的方法[P]. 中国: ZL201910738393. 9, 2019-08-12.

15. 于娇娇, 陈玥, 张一夫, 李书红, 陈野*. 高温花生粕的低温等离子改性及其物性研究. 中国农业工程学会. 2019年中国农业工程学会农产品加工及贮藏工程分会学术年会摘要集[C]. 中国农业工程学会, 2019: 15.

16. 于娇娇, 张一夫, 郑学超, 李书红, 陈野*. 低温等离子体诱导花生蛋白与乳糖分子糖基化产物的形成及其结构功能性质的研究. 中国农业工程学会. 2020年中国农业工程学会农产品加工及贮藏工程分会学术年会摘要集[C]. 中国农业工程学会, 2020: 15.

联系方式

E-mail: yujiaojiao@lyu.edu.cn