T师资队伍Teachers
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食品科学与工程，发酵工程
《发酵工程》《生化反应工程》《生物工程设备》
小麦淀粉制备SAP工艺、机理及挤压共混改性研究，安徽省教育厅项目
健康果蔬脆片的高效、低耗制备关键技术研究，安徽省重点研发项目
高品质果胶绿色提取技术，安徽省科技攻关项目1.一种高凝胶强度的淀粉系保水剂的制备方法，ZL201310291311.3
2. Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment [J]. Ultrasonics Sonochemistry. 2016, 31, 590–597.
3. Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures [J]. Journal of the Science of Food and Agriculture. 2016, 96(10), 3559–3566.
4. Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu. LWT-Food science and technology. 2017, 85, 58–65.
5. Yan-Yan Zhao,* Feng-Hong Cao, Xing-Jiang Li, et al. Effects of different salts on the gelation behaviour and mechanical properties of citric acid-induced tofu [J]. International Journal of Food Science and Technology. 2020, 55, 785–794
