徐學明

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科研項目
學術(shù)論文
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專利
承擔教學
研究生培養(yǎng)

姓名：徐學明	性別：
民族：	年齡：
最高學歷：	學位：
學歷/Education 　　1987.9-1991.7, 無錫輕工業(yè)學院糧食工程本科/B.Sc, Cereal Science, Wuxi Institute of Light Industry (now changed to Jiangnan University), P.R.China,, P.R.China 　　1991.9-1993.12 無錫輕工業(yè)學院糧食工程碩士/M.Sc, Cereal Science, Wuxi Institute of Light Industry, P.R.China,, P.R.China 　　1997.2-2001.1 無錫輕工大學糧食工程博士/Ph.D. Cereal Science, Wuxi University of Light Industry , P.R.China,, P.R.China 　　工作經(jīng)歷/Employment 　　1994.01-2001.12 江南大學講師/Lecture, Jiangnan University, P.R.China 　　2002.01-2005.12 江南大學副教授/Associate Professor, Jiangnan University, P.R.China 　　2004.05-2005.05 加拿大奎爾夫大學食品系訪問學者(對方出資）/Visiting Scientist, Department of Food Science, University of Guelph, Canada, Supported by University of Guelph 　　2006.01-至今/present 江南大學教授/Professor, Jiangnan University, P.R.China 　　2013.08-2013.10 美國克萊蒙森大學食品系高訪（國家留學生基金委出資）/Senior Visiting Scientist, Department of Food Science, Clemson University, USA, Supported by China Scholarship Council 　　主要研究興趣/Major Research Interests 　　1、食品組分相互作用與調(diào)控/Food Component Interaction 　　2、食品質(zhì)構(gòu)控制與評價/evaluation and Control of Food Physics 　　3、食品新組分的創(chuàng)制/Exploitation of New Food Additive 　　4、食品貨架延長技術(shù)/Food Shelf Life Extending Technology 　　具體包括不同食品組分及各種單元操作對于傳統(tǒng)食品物性、貨架期和健康作用的影響；不同處理方法對食品組分特性及其食品物性的影響，食品組分科學配制的構(gòu)建原理及方法；各種新加工技術(shù)的特征以及對復(fù)雜食品體系中微生物、酶、生化反應(yīng)和活體生理的影響；食品加工新技術(shù)對不同種類食品品質(zhì)和貨架壽命的影響規(guī)律等。

　　1.JinXu,QiangWang,MohanadBashari,PingWang,LiCui,JiugangYuan,XuemingXu,XuerongFan.Branchedlimitdextrinimpactonwheatandwaxystarchgelsretrogradation,FoodHydrocolloids,2014,39:136-143,

　　2.PeiWang,LeiXu,MehdiNikoo,DenisOcen,FengfengWu,NaYang,ZhengyuJin,XuemingXu，Effectoffrozenstorageontheconformational,thermalandmicroscopicpropertiesofgluten:Comparativestudiesongluten-,glutenin-andgliadin-richfractions，F(xiàn)oodHydrocolloids,2014,35:238-246

　　3.FengfengWu,NaYang,AlhassaneTouré,ZhengyuJin,XuemingXu.Germinatedbrownriceanditsroleinhumanhealth.CriticalReviewsinFoodScienceandNutrition.2013,53(5):451-463

　　4.JinXu,WenxiuZhao,YaweiNing,MohanadBashari,FengfengWu,HaiyingChen,NaYang,ZhengyuJin,BaocaiXu,LixiaZhang,XuemingXu，Improvedstabilityandcontrolledreleaseofomega3/omega6polyunsaturatedfattyacidsbyspringdextrinencapsulation，CARBOHYDRATEPOLYMERS,2013,92(2):1633-1640

　　5.HaiyingChen,FengfengWu,XiangDuan,NaYang,YingXu,BaocaiXu,ZhengyuJin,XuemingXu,Characterizationofemulsionspreparedbyeggyolkphosvitinwithpectin,glycerolandtrehalose.FoodHydrocolloids,2013,30:123-129

　　6.Xu,J.,Fan,X.,Ning,Y.,Wang,P.,Jin,Z.,Lv,H.,Xu,B.,Xu,X..Effectofspringdextrinonretrogradationofwheatandcornstarchgels.FoodHydrocolloids,2013,33(2):361-367

　　7.XiangDuan,MeiLi,FengfengWu,NaYang,MehdiNikoo,ZhengyuJin,XuemingXu,PostfertilizationChangesinNutritionalCompositionandProteinConformationofHenEgg,J.Agric.FoodChem.,2013,61(49):12092–12100

　　8.ChenH,WangP,WuF,XuJ,TianY,YangN,CissoumaAI,JinZ,XuX.,Preparationofphosvitin-dextranconjugatesunderhightemperatureinaliquidsystem，IntJBiolMacromol.2013,55:258-63

　　9.FengfengWu,HaiyingChen,NaYang,JinpengWang,XiangDuan,ZhengyuJin,XuemingXu,,Effectofgerminationtimeonphysicochemicalpropertiesofbrownriceflourandstarchfromdifferentricecultivars,JournalofCerealScience,2013,58(12):263-271

　　10.JinXu,WenxiuZhao,YaweiNing,MohanadBashari,ZhengyuJin,BaocaiXu,LixiaZhang,XiangDuan,HaiyingChen,FengfengWu,XuemingXu.Canhelicalspringdextrinbecomposedofhighereightglucoseunitsperturn?JournalofMolecularStructure,2013,1036:274-278

　　11.FengfengWu,HaiyingChen,Xueming,Xu*etal.,Germinatedbrownriceenhancesantioxidantactivitiesandimmunefunctionsinagedmice.CerealChemistry,2013,90(6):601-607

　　12.M.Nikoo,S.Benjakul,D.Ocen,N.Yang,B.Xu,L.Zhang,X.Xu,PhysicalandchemicalpropertiesofgelatinfromtheskinofculturedAmursturgeon(Acipenserschrenckii),JournalofAppliedIchthyology,2013,29(5):943-950

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徐學明