研究领域

食品营养与风味分析

水产食品品质评价、控制及风味形成机理

论文与著作

教改项目：工程教育认证背景下《食品工艺学》课程混合式教学方法改革研究与实践（JGX2023035)。

论文：

（1）工程教育专业认证背景下混合式教学改革与实践——以《食品工艺学》课程为例

 (2) Changes in water-soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long-term frozen storage. 2024, Journal of the Science of Food and Agriculture.

(3）Effects of postmortem chilling times and subsequent frozen storage durations on microstructure and protein properties of tilapia (Oreochromis niloticus) fillets. 2024, Journal of Food Measurement and Characterization.

（4）Differential proteomic analysis of frozen tilapia (Oreochromis niloticus) fillets with quality characteristics by a tandem mass tag (TMT)-based strategy. 2023, Journal of Food Composition and Analysis.

 (5) Comparison of Arrhenius model and artificial neuronal network for predicting quality changes of frozen tilapia (Oreochromis niloticus). 2022, Food Chemistry. 

荣誉与奖励

首届教育部“海洋特色的食品科学与工程专业虚拟教研室”课程思政案例大赛三等奖、指导研究生江苏省“现代生物技术”学术创新论坛二等奖、指导研究生江苏省食品健康、安全及智能制造大赛优秀奖、指导本科生大创项目等。