贾国梁查看源代码讨论查看历史
|
贾国梁,男,北京林业大学讲师。
人物简历
2019.7-至今 北京林业大学生物科学与技术学院,讲师
2015.9-2019.6 中国农业大学食品科学与营养工程学院(食品科学专业),获博士学位
2017.12-2018.12哥本哈根大学食品系 联合培养
研究方向
承担项目
国家自然科学基金面上项目,基于菌体蛋白泄漏探究超高压对酿酒酵母Saccharomyces cerevisiae烯醇化酶致敏性的影响,59万元,2022.01-2025.12,参与
获奖情况
北京市课程思政示范课程及教学团队 主要完成人
北京高校优质本科课程 主要完成人
国家级大学生创新创业训练项目指导教师
北京林业大学第十六届青年教师教学基本功比赛 三等奖
北京林业大学教改论文 优秀奖
北京林业大学本科毕业论文(设计)优秀指导教师
学术成果
文章
Jia Guoliang*, Chen Yimeng, Sun Aidong*, Vibeke Orlien. Control of ice crystal nucleation and growth during the food freezing process[J]. Comprehensive Reviews in Food Science and Food Safety , 2022, 21(3): 2433-2454.
Zhao Wanbin, Cai Pengju, Zhang Nan, Wu Tongtong, Sun Aidong*, Jia Guoliang*. Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation[J]. Food Chemistry , 2022: 133295.
Jia Guoliang*, Vibeke Orlien, Liu Haijie, Sun Aidong. Effect of high pressure processing of pork ( Longissimus dorsi ) on changes of protein structure and water loss during frozen storage[J]. LWT-Food Science and Technology , 2021, 135: 110084.
Jia Guoliang, van den Berg Frans, Hao Han, Liu Haijie*. Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field[J]. Journal of Food Science and Technology , 2020: 1-5.
Jia Guoliang, Sha Kun, Feng Xudong, Liu Haijie*. Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication[J]. Food Chemistry , 2019, 291: 16-21.
Jia Guoliang, Nirasawa Satoru, Ji Xiaohua, Luo Yongkang, Liu Haijie*. Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field[J]. Food Chemistry , 2018, 240, 910-916.[1]