個人簡曆：

安迪工學博士，伟德w88平台糧食工程系專任教師

聯系郵箱：andi_may@126.com

研究方向

1. 谷物化學與品質，谷物科學與營養

2. 小麥澱粉的多層級結構-面條質地特性關系

3. 面條加工過程中澱粉-蛋白質相互作用解析

學習及工作經曆：

2023.06-至今      伟德w88平台糧食工程系教師；

2019.09-2023.06   江蘇大學食品科學與工程專業工學博士；

2016.09-2019.06   河南工業大學食品科學與工程專業工學碩士；

2012.09-2016.06   河南工業大學糧食工程專業工學學士。

部分科研論文

[1] An, D., Li, H., Li, D., Zhang, D., Huang, Y., Obadi, M., & Xu, B*. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network. Food Chemistry, 2022, 393, 133396.

[2] An, D., Li, H., Zhang, D., Huang, Y., Li, D., Obadi, M., & Xu, B*. Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure. Food Research International, 2022, 155, 111111.

[3] An, D., Li, Q., Li, E., Obadi, M., Li C., Li, H., Zhang, J., Du, J., Zhou, X., Li, N., & Xu, B*. Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch. Food Chemistry, 2021, 341, 128222.

[4] Hong, J., An, D., Zeng, X., Han, Z., Zheng, X*., Cai, M., Bian, K., Aadil, R. Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods. International Journal of Biological Macromolecules, 2020, 155, 516-523.

[5] Hong, J., An, D., Li, L., Liu, C., Li, M., Buckow, R., Zheng, X*., Bian, K. Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process. Journal of Cereal Science, 2020, 91, 102897.

[6] Hong, J., An, D., Wang, M., Liu, C., Buckow, R., Li, L., Zheng, X*., & Bian, K. Wheat noodles enriched with A‐type and/or B‐type wheat starch: Physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process. International Journal of Food Science & Technology, 2021, 56.3111-3122.

[7] Hong, J., An, D., Liu, C., Li, L., Han, Z., Guan, E., Xu, B., Zheng, X*., Bian, K. Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field-assisted dual technique with full range of amylose content. Journal of Food Processing and Preservation. 2020, 44, e14567.

部分科研項目

江蘇省研究生科研創新計劃，小麥澱粉多級結構對面條食用品質的影響及其分子機制，主持；

國家自然科學基金面上，小麥澱粉粒在面條加工過程變化規律及調控，參與；

江蘇政策引導類計劃，面條專用小麥粉生産關鍵技術研究及産業化，參與；

陳克明食品股份有限公司委托項目，新型制粉技術研究及營養面制食品開發，參與。