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讲师

常畅

发布日期:2019-11-11   浏览次数:


常畅,讲师,学科方向:食品生物技术,邮箱:chc2019189@cau.edu.cn

 

教育经历

2008.09-2011.06,加拿大萨斯卡彻温大学,食品科学专业,学士

2011.09-2013.10,加拿大萨斯卡彻温大学,食品科学专业,硕士

2013.09-2017.06,加拿大萨斯卡彻温大学,食品科学专业,博士

 

工作经历

2017.12-2019.09,江南大学,食品学院,博士后

2019.10-今,中国农业大学,食品科学与营养工程学院,讲师

 

研究领域及方向

生物活性肽的开发、生物制备、活性表征和构效关系,及植物源蛋白高值化利用等

 

主要科研项目

65批中国博士后科学基金,(E,E)-2,4-癸二烯醛的美拉德反应对煎炸洋葱特征香气形成途径的作用机理,主持

 

代表著作与论文

Chang, C., Wu, G., Zhang, H., Jin, Q., & Wang, X.* (2019). Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Critical Reviews in Food Science and Nutrition. DOI: 10.1080/10408398.2019.1575792.

 

Chang, C., Stone, A. K., Green, R., & Nickerson, M. T.* (2019). Reduction of off-flavors and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments. Food Chemistry, 277, 84-95.

 

Chang, C., Stone, A. K., & Nickerson, M. T.* (2019). Microencapsulated food ingredients. In P. Varelis, L. Melton, and F. Shahidi (Eds.). Encyclopedia of food chemistry (pp. 460-450). Elsevier.

 

Chang, C., Lahti, T., Tanaka, T., & Nickerson, M. T.* (2018). Egg proteins: fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture, 95, 5547-5558.

 

Chang, C.& Nickerson, M. T.* (2018). Stability and in vitro release behavior of encapsulated omega fatty acids-rich oils in lentil protein isolate-based microcapsules. International Journal of Food Sciences and Nutrition, 69, 12-23.

 

Chang, C.& Nickerson, M. T.* (2018). Encapsulation of omega fatty acid-rich oils using protein-based emulsions with spray drying. Journal of Food Science and Technology, 55, 2850-2861.

 

Chang, C., Varankovich, N., & Nickerson, M. T.* (2016). Microencapsulation of canola oil by lentil protein isolate-based wall materials. Food Chemistry, 212, 264-273.

 

Chang, C., Tu, S., Ghosh, S., & Nickerson, M. T.* (2015). Effect of pH on the inter-relationships between the physicochemical, interfacial, and emulsifying properties for pea, soy, lentil, and canola protein isolates. Food Research International, 77, 360-367.

 

Chang, C.& Nickerson, M. T.* (2015). Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. Food Science and Technology International, 21, 33-44.

 

Chang, C.& Nickerson, M. T.* (2014). Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. European Food Resear

 

Chang, C.& Nickerson, M. T.* (2015). Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. Food Science and Technology International, 21, 33-44.

 

Chang, C.& Nickerson, M. T.*(2014). Effect of plasticizer-type and genipin on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films. European Food Resear