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刘伟
发布时间:2015/6/3 12:03:56  点击量:5760  责任编辑:admin

一、基本情况:
 
姓   名:刘伟
性   别:男
职   称:教授
学   位:博士
职   务:副主任
电   话:0791-88305872
E-mail:liuwei@ncu.edu.cn
主要研究领域:食品加工新技术,食物资源开发

二、个人简历:
1、学习、工作经历:(从大学期间写起)
1991.9-1996.7南昌大学食品科学与工程学院   本科
2001.7-2004.7南昌大学生命科学学院      硕士
2005.9-2009.12南昌大学生命科学与食品工程学院 博士
1996.9-2001.7 江西省轻工研究所     工程师
2004.9-至今 南昌大学中德食品工程中心 讲师、副教授、教授

2、教学情况简介:(指承担本科生和研究生课程)
讲授《食品贮藏技术》、《农产品贮藏与加工技术》、《现代食品工厂装备与技术》等课程。

 


3、在研项目、科研、课题情况综述:(指本人主要的研究方向)
在“食品组分的理化和功能改性”、“新型纳米营养物制备技术与生物利用”和 “食品加工的副产物资源的高效增殖利用”等方向开展研究。
主要项目有:
[1]国家自然科学基金“去折叠态多酚氧化酶的酶促褐变与分子构象变化的关系(编号31460435)” ,2015.1-2019.12
[2] 国家自然科学基金“DHPM驱动脂质体二次组装机理及其结构与热力学稳定性关系(编号21266021)”,2013.1-2016.12
[3] 国家自然科学基金“基于动态高压微射流和分子修饰的去折叠态胰蛋白酶热稳定性及其相关机理研究(编号31060209)”,2010.1-2013.12
[4]国家“十二五”支撑计划“节碎米分离制取高水溶性米蛋白关键技术”子课题(编号2012BAD34B0203),2011.1-2015.12
[5]国家农转资金重点项目“鸭血中提取血肽素产品的技术开发(编号2010GB2C500227)”,2010.1-2013.12

 

4、代表性专著、论文及专利、高层次教师\人才类型、获奖等情况:(可详细罗列和评价)

主要论文
[1] Characterization and high pressure microfluidization-induced activation of polyphenoloxidase from chinese pear (Pyrus pyrifolia Nakai), Journal of Agricultural and Food Chemistry, 2009, 57 (12):5376–5380. 第一作者
[2] Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatment, Innovative Food Science and Emerging Technologies, 2009, 10(2): 142–147. 第一作者
[3] The effect of dynamic high-pressure microfuidization on the activity, stability and conformation of trypsin, Food Chemistry, 2010, 123(3): 616–621. 第一作者
[4] Medium-chain fatty acids nanoliposomes for easy energy supply, Nutrition, 2011, 27(6): 700-706. 第一作者
[5] Effect of molecular patch modification on the stability of dynamic high–pressure microfluidization treated trypsin,Innovative Food Science & Emerging Technologies,2012, 16(10): 349-354. 第一作者
[6] Characterization and bioavailability of vitamin C nanoliposomes prepared by film evaporation-dynamic high pressure microfluidization,Journal of Dispersion Science and Technology, 2012,  33(11): 1608-1614. 通讯作者
[7] Effect of microwave irradiation on composition, structure and propert ies of rice ( Oryza sativa L.) with different milling de grees, Journal of Cereal Science,2013, 58 (2):228-233. 通讯作者
[8] The effect of citric acid on the activity, thermodynamics and conformation of mushroom polyphenoloxidase, Food Chemistry, 2013,140(1-2): 289-295. 第一作者,通讯作者
[9] Improved physical and in vitro digestion stability of a polyelectrolyte delivery system based on layer-by-layer self-assembly alginate-chitosan coated nanoliposomes, Journal of Agricultural and Food Chemistry, 2013,61(17): 4133-4144. 通讯作者
[10] Enhanced storage stability and skin permeation of vitamin C by a novel pectin-coated nanoliposomes delivery system, Colloids and Surfaces B: Biointerfaces, 2014,117(5):330-337. 通讯作者
[11] Stability and conformational change of methoxypolyethylene glycol modification for native and unfolded trypsin, Food Chemistry, 2014,146(1):278-283. 第一作者,通讯作者
[12] Retrogradation behavior of high-amylose rice starch prepared by improved extrusion cooking technology, Food Chemistry, 2014,158(9):255-261. 通讯作者
[13] Characterization and bioavailability of tea polyphenol nanoliposomes prepared by combining ethanol injection method with dynamic high pressure microfluidization, Journal of Agricultural and Food Chemistry, 2014,62(4):934-941. 通讯作者
[14] Antigenicity and conformational changes of β-lactoglobulin by dynamic high pressure microfluidization combining with glycation treatment, Journal of Dairy Science, 2014,97(8):4695-4702 . 通讯作者
[15] The effect of high speed shearing on disaggregation and degradation of pectin from creeping fig seeds, Food Chemistry, 2014,165C:1-8. 通讯作者
[16] Improved in vitro digestion stability of (−)-epigallocatechin gallate through nanoliposome encapsulation, Food Research International, 2014,64(10): 492–499. 通讯作者
[17] Selective peroxidase inactivation of lightly milled rice by superheated Steam, Journal of Cereal Science,2014,60, 623-630. 通讯作者
[18] Preparation and Characterization of Nanoscale Complex Liposomes Containing Medium-Chain Fatty Acids and Vitamin C, International Journal of Food Properties,2015,18(1):113-124. 通讯作者
[19] Storage stability and antibacterial activity of eugenol nanoliposomes prepared by an ethanol injection-DHPM method,Journal of Food Protection 2015,78(1)22-30. 通讯作者
[20] A novel delivery system dextran sulfate coated amphiphilic chitosan derivatives-based nanoliposome: capacity to improve in vitro digestion stability of (−)-epigallocatechin gallate, Food Research International,2015,69(3):114-120. 通讯作者

人才情况:入选江西省“新世纪百千万人才工程” 人选、“赣鄱英才555工程” 人才-青年拔尖人才、江西省高等学校中青年学科带头人

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地址:江西省南昌市红谷滩新区学府大道999号 邮编:330031
电话:0791-83969526 传真:0791-83969526
E-mail:food@ncu.edu.cn