毕爽

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毕爽

出生年月:199212

最高学历学位:博士

职称:讲师

电子邮箱:bishuang@btbu.edu.cn

个人简历

教育经历:

20109月至20146 东北农业大学 学士学位

20149月至20176 东北农业大学 硕士学位

20179月至20216 中国农业大学 博士学位

工作经历:

20219月至今 澳门新莆京7906not官网食品与健康学院 讲师

主要研究领域

1. 杂粮杂豆加工中香气成分变化及机理

2. 杂粮杂豆蛋白与小分子成分互作机制

3. 杂粮风味科学的应用研究

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限5项):

参与国家重点研发计划课题:现代食品加工技术对食品组分结构特性的影响及与风味特征关系研究,2017YFD0400104

参与国家重点研发计划课题:杂粮与主粮营养复配科学基础、主食应用与功能化关键技术研究与示范,2017YFD0401202

发表的代表性论文(限10篇):

1. Shuang Bi, Jihong Wu*, et al. (2021). Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits. Food Chemistry, 339, 127878.

2. Shuang Bi, Jihong Wu*, et al. (2020). Characterization and comparison of key aroma compounds in raw and cooked peas (Pisum sativum L.) by application of gas chromatography–olfactometry (GC-O), quantitative measurements, odor activity value (OAV) and omission experiments. Journal of Agricultural and Food Chemistry, 68, 2718-2727.

3. Shuang Bi, Jihong Wu*, et al. (2019). Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality. Food Chemistry, 289, 680-692.

4. Shuang Bi, Jihong Wu*, et al. (2020). Gas chromatography–mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers. Food Chemistry, 311, 125913.

5. Xiaonan Sui, Shuang Bi, Lianzhou Jiang*, et al. (2017). Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability. Food Hydrocolloids, 63, 727-734. (co-first author, ESI TOP 1%)


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