賈國梁
人物簡歷
2019.7-至今 北京林業大學生物科學與技術學院,講師
2015.9-2019.6 中國農業大學食品科學與營養工程學院(食品科學專業),獲博士學位
2017.12-2018.12哥本哈根大學食品系 聯合培養
研究方向
承擔項目
國家自然科學基金面上項目,基於菌體蛋白泄漏探究超高壓對釀酒酵母Saccharomyces cerevisiae烯醇化酶致敏性的影響,59萬元,2022.01-2025.12,參與
獲獎情況
北京市課程思政示範課程及教學團隊 主要完成人
北京高校優質本科課程 主要完成人
國家級大學生創新創業訓練項目指導教師
北京林業大學第十六屆青年教師教學基本功比賽 三等獎
北京林業大學教改論文 優秀獎
北京林業大學本科畢業論文(設計)優秀指導教師
學術成果
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]