- 汪立君导师简介 -
基本信息
姓名*汪立君
姓名拼音Wang Lijun
教师号不公开
出生日期不公开
性别女
所属院系食品科学与营养工程学院
国籍中国
民族满族籍贯不公开参加何党派不公开加入党派时间不公开最高学历博士研究生最高学位博士毕业学校中国农业大学毕业时间2006-06-20最高学位授予国别中国最高学位授予单位中国农业大学最高学位授予专业食品科学与工程最高学位授予时间2006-06-20外语语种英语外语熟练程度熟练来校时间不公开参加工作时间不公开在职状态不公开教师来源不公开职称副教授职称评聘时间不公开职务无任职时间不公开证件类型不公开证件号码不公开办公电话**家庭电话不公开手机不公开传 真不公开通信地址北京市海淀区清华东路17号中国农业大学东区50信箱邮政编码100083电子邮箱wlj@cau.edu.cn教师主页导师类型博导兼硕导是否外聘否兼职聘期起始日期兼职聘期终止日期兼职所在原单位是否在外单位担任兼职导师不公开主要兼职单位名称不公开专家类别从事学科专业1食品科学与工程083201-食品科学从事学科专业2食品科学与工程083203-农产品加工及贮藏工程首任导师时间2007-06研究方向1食品科学与工程研究方向2食品科学研究方向3农产品加工及贮藏工程研究方向4粮食、油脂及植物蛋白工程备注

目前指导研究生
在籍

博士研究生1人 （其中 2014级:1） 硕士研究生3人 （其中 2014级:2 2015级:1）
不在籍
博士研究生 0人 硕士研究生6人 （其中 2008级:1 2011级:1 2012级:3 2013级:1）
个人简历
2001年3月-2002年12月，中国农业大学，助教；

2002年7月-2002年9月,日本国际农林水产业研究中心,访问学者；

2002年12月-2006年12月，中国农业大学，讲师；

2006年12月至今，中国农业大学，副教授；

2007年6月至今，中国农业大学，硕士生导师；

2011年6月至今，中国农业大学，博士生导师。

遴选学科专业
不公开
论文与专著
一、发表SCI/EI论文80余篇，SCI累计影响因子超过252

[1] Effect of steam explosion on biodegradation of lignin in wheat straw. Bioresource Technology, 2008, 99(17), 8512-8515. (SCI影响因子5.6)

[2] Preparation of crosslinked starch microspheres and their drug loading and releasing properties. Carbohydrate Polymers, 2008, 74(3), 379-384. (SCI影响因子4.33)

[3] Rheological properties of dilute aqueous solutions of cassava starch. Carbohydrate Polymers, 2008, 74(3), 385-389. (SCI影响因子4.33)

[4] Starch pastes thinning during high-pressure homogenization. Carbohydrate Polymers, 2009, 75(1), 32-38. (SCI影响因子4.33)

[5] Effect of sucrose on dynamic mechanical characteristics of maize and potato starch films. Carbohydrate Polymers, 2009, 76(2), 239-243. (SCI影响因子4.33)

[6] Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Carbohydrate Polymers, 2009, 77(3), 472-481. (SCI影响因子4.33)

[7] Effects of drying methods on rheological properties of flaxseed gum. Carbohydrate Polymers, 2009, 78(2), 213-219. (SCI影响因子4.33)

[8] Morphological properties and thermoanalysis of micronized cassava starch. Carbohydrate Polymers, 2010, 79(1), 101-105. (SCI影响因子4.33)

[9] Dynamic viscoelastic properties of sweet potato studied by dynamic mechanical analyzer. Carbohydrate Polymers, 2010, 79(3), 520-525. (SCI影响因子4.33)[10] Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions. Carbohydrate Polymers, 2010, 79(4), 1130-1139. (SCI影响因子4.33)

[11] Rheological property of extruded and enzyme treated flaxseed mucilage. Carbohydrate Polymers, 2010, 80(2), 461-467. (SCI影响因子4.33)

[12] Effects of drying methods on the functional properties of flaxseed gum powders. Carbohydrate Polymers, 2010, 81(1), 128-133. (SCI影响因子4.33)

[13] Effects of high pressure homogenization on rheological properties of flaxseed gum. Carbohydrate Polymers, 2011, 83(2), 489-494. (SCI影响因子4.33)

[14] Preparation of starch-based nanoparticles through high-pressure homogenization and miniemulsion cross-linking: influence of various process parameters on particle size and stability. Carbohydrate Polymers, 2011, 83(4), 1604-1610. (SCI影响因子4.33)

[15] Effects of high-pressure homogenization on the properties of starch-plasticizer dispersions and their films. Carbohydrate Polymers, 2011, 86(1), 202-207. (SCI影响因子4.33)

[16] Effect of gum Arabic on stability of oil-in-water emulsion stabilized by flaxseed and soybean protein. Carbohydrate Polymers, 2011, 86(1), 343-351. (SCI影响因子4.33)

[17] Dynamic mechanical properties of flaxseed gum based edible films. Carbohydrate Polymers, 2011, 86(2), 499-504. (SCI影响因子4.33)

[18] Rheological study and fractal analysis of flaxseed gum gels. Carbohydrate Polymers, 2011, 86(2), 594-599. (SCI影响因子4.33)

[19] The rheological behavior of native and high-pressure homogenized waxy maize starch pastes. Carbohydrate Polymers, 2012, 88(2), 481-489. (SCI影响因子4.33)

[20] Preparation and characterization of crosslinked starch microspheres using a two-stage water-in-water emulsion method. Carbohydrate Polymers, 2012, 88(3), 912-916. (SCI影响因子4.33)

[21] The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels. Carbohydrate Polymers, 2012, 88(4), 1214-1220. (SCI影响因子4.33)

[22] Effects of partial gelatinization on structure and thermal properties of corn starch after spray drying. Carbohydrate Polymers, 2012, 88(4), 1319-1325. (SCI影响因子4.33)

[23] The effect of annealing and cryoprotectants on the properties of vacuum-freeze dried starch nanoparticles. Carbohydrate Polymers, 2012, 88(4), 1334-1341. (SCI影响因子4.33)

[24] The effect of NaCl on the rheological properties of suspension containing spray dried starch nanoparticles. Carbohydrate Polymers, 2012, 90(4), 1530-1537. (SCI影响因子4.33)

[25] Rheological properties of suspensions containing cross-linked starch nanoparticles prepared by spray and vacuum freeze drying methods. Carbohydrate Polymers, 2012, 90(4), 1732-1738. (SCI影响因子4.33)

[26] Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength. Carbohydrate Polymers, 2013, 92(1), 98-105. (SCI影响因子4.33)

[27] Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology. Carbohydrate Polymers, 2013, 92(2), 1151-1158. (SCI影响因子4.33)

[28] Suspensions of vacuum-freeze dried starch nanoparticles: Influence of NaCl on their rheological properties. Carbohydrate Polymers, 2013, 94(2), 782-790. (SCI影响因子4.33)

[29] Optimization of production yield and functional properties of pectin extracted from sugar beet pulp. Carbohydrate Polymers, 2013, 95(1), 233-240. (SCI影响因子4.33)

[30] Characterization of starch films containing starch nanoparticles. Part 1: Physical and mechanical properties. Carbohydrate Polymers, 2013, 96(2), 593-601. (SCI影响因子4.33)

[31] Characterization of starch films containing starch nanoparticles. Part 2: viscoelasticity and creep properties. Carbohydrate Polymers, 2013, 96(2), 602-610. (SCI影响因子4.33)

[32] The effect of partial gelatinization of corn starch on its retrogradation. Carbohydrate Polymers, 2013, 97(2), 512-517. (SCI影响因子4.33)

[33] Studies on the starch-water interactions between partially gelatinized corn starch and water during gelatinization. Carbohydrate Polymers, 2014, 101, 727-732. (SCI影响因子4.33)

[34] Preparation and characterization of cellulose nanofibers from de-pectinated sugar beet pulp. Carbohydrate Polymers, 2014, 102, 136-143. (SCI影响因子4.33)

[35] Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels. Carbohydrate Polymers, 2014, 108, 183-191. (SCI影响因子4.33)

[36] Viscoelastic behavior of maize kernel studied by dynamic mechanical analyzer. Carbohydrate Polymers, 2014, 112, 350-358. (SCI影响因子4.33)

[37] Creep behavior of starch-based nanocomposite films with cellulose nanofibrils. Carbohydrate Polymers, 2014, 10.1016/j.carbpol.2014.10.023. (SCI影响因子4.33)

[38] Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing. Food Chemistry, 2007, 101(3), 1247-1253. (SCI影响因子3.867)

[39] In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of douchi (a traditional Chinese salt-fermented soybean food). Food Chemistry, 2008, 107(4), 1421-1428. (SCI影响因子3.867)

[40] Optimization of ethanol-water extraction of lignans from flaxseed. Separation and Purification Technology, 2007, 57(1), 17-24. (SCI影响因子3.534)

[41] Extrusion detoxification technique on flaxseed by uniform design optimization. Separation and Purification Technology, 2008, 61(1), 51-59. (SCI影响因子3.534)

[42] Ultrasound-assisted extraction of oil from flaxseed. Separation and Purification Technology, 2008, 62(1), 192-198. (SCI影响因子3.534)

[43] Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology. Journal of Food Engineering, 2008, 85(1), 59-64. (SCI影响因子2.984)

[44] Effect of high-pressure homogenization on the structure and thermal properties of maize starch. Journal of Food Engineering, 2008, 87(3), 436-444. (SCI影响因子2.984)

[45] Effect of flaxseed gum addition on rheological properties of native maize starch. Journal of Food Engineering, 2008, 89(1), 87-92. (SCI影响因子2.984)

[46] Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough. Journal of Food Engineering, 2008, 89(2), 137-141. (SCI影响因子2.984)

[47] Effects of potato starch addition and cooling rate on rheological characteristics of flaxseed protein concentrate. Journal of Food Engineering, 2009, 91(3), 392-401. (SCI影响因子2.984)

[48] Fabrication of starch-based microparticles by an emulsification-crosslinking method. Journal of Food Engineering, 2009, 92(3), 250-254. (SCI影响因子2.984)

[49] Physical properties and loading capacity of starch-based microparticles crosslinked with trisodium trimetaphosphate. Journal of Food Engineering, 2009, 92(3), 255-260. (SCI影响因子2.984)

[50] Effect of water content on thermal behaviors of common buckwheat flour and starch. Journal of Food Engineering, 2009, 93(2), 242-248. (SCI影响因子2.984)

[51] Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions. Journal of Food Engineering, 2010, 96(4), 555-561. (SCI影响因子2.984)

[52] Rheological properties of extruded dispersions of flaxseed-maize blend. Journal of Food Engineering, 2010, 98(4), 480-491. (SCI影响因子2.984)

[53] Ability of flaxseed and soybean protein concentrates to stabilize oil-in-water emulsions. Journal of Food Engineering, 2010, 100(3), 417-426. (SCI影响因子2.984)

[54] Preparation of gelatin microparticles using water-in-water (w/w) emulsification technique. Journal of Food Engineering, 2011, 103(1), 9-13. (SCI影响因子2.984)

[55] The effect of addition of flaxseed gum on the emulsion properties of soybean protein isolate (SPI). Journal of Food Engineering, 2011, 104(1), 56-62. (SCI影响因子2.984)

[56] Shear-thickening properties of waxy maize starch dispersions. Journal of Food Engineering, 2011, 107(3-4), 415-423. (SCI影响因子2.984)

[57] Effect of high-pressure homogenization on microstructure and rheological properties of alkali-treated high-amylose maize starch. Journal of Food Engineering, 2012, 113(1), 61-68. (SCI影响因子2.984)

[58] Spray drying of starch submicron particles prepared by high pressure homogenization and mini-emulsion cross-linking. Journal of Food Engineering, 2012, 113(3), 399-407. (SCI影响因子2.984)

[59] Effect of flaxseed meal on the dynamic mechanical properties of starch-based films. Journal of Food Engineering, 2013, 118(4), 365-370. (SCI影响因子2.984)

[60] Effect of high shear homogenization on rheology, microstructure and fractal dimension of acid-induced SPI gels. Journal of Food Engineering, 2014, 126, 48-55. (SCI影响因子2.984)

[61] Application of two-stage ohmic heating to tofu processing. Chemical Engineering and Processing, 2007, 46(5), 486-490. (SCI影响因子2.328)

[62] Effects of CS/EC ratio on structure and properties of polyurethane foams prepared from untreated liquefied corn stover with PAPI. Chemical Engineering Research and Design, 2008, 86(4), 413-418. (SCI影响因子2.293)[63] Rheological and microstructural characteristics of thermally produced flaxseed gum-whey protein isolate mixed solutions and gels. Drying Technology, 2013, 31(13-14), 1635-1642. (SCI影响因子1.749)

[64] Microstructure analysis of rice kernel. International Journal of Food Properties, 2007, 10(1), 85-91. (SCI影响因子1.209)

[65] Antioxidative activity of douchi (a Chinese traditional salt-fermented soybean food) extracts during its processing. International Journal of Food Properties, 2007, 10(2), 385-396. (SCI影响因子1.209)

[66] Micronization and hydrophobic modification of cassava starch. International Journal of Food Properties, 2007, 10(3), 527-536. (SCI影响因子1.209)

[67] Effect of high-pressure homogenization on the structure of cassava starch. International Journal of Food Properties, 2007, 10(4), 911-922. (SCI影响因子1.209)

[68] Changes during processing and sodium chloride supplementation on the physical and chemical properties of douchi. International Journal of Food Properties, 2010, 13(1), 131-141. (SCI影响因子1.209)

[69] Volatile components in three commercial douchies, a Chinese traditional salt-fermented soybean food. International Journal of Food Properties, 2010, 13(5), 1117-1133. (SCI影响因子1.209)

[70] Characteristics of flaxseed oil from two different flax plants. International Journal of Food Properties, 2011, 14(6), 1286-1296. (SCI影响因子1.209)

[71] Antioxidative and angiotensin i-converting enzyme inhibitory activities of sufu (fermented tofu) extracts. Japan Agricultural Research Quarterly, 2003, 37(2), 129-132. (SCI影响因子0.549)

[72] Influences of microemulsion cross-linking reaction and ball-milling on particle size characteristics of potato and maize starches. International Journal of Food Engineering, 2006, 2(4), Article 6, 1-17. (SCI影响因子0.474)

[73] Dynamic viscoelastic properties of rice kernels studied by dynamic mechanical analyzer. International Journal of Food Engineering, 2007, 3(2), Article 1, 1-16. (SCI影响因子0.474)

[74] Effect of moisture content on the physical properties of fibered flaxseed. International Journal of Food Engineering, 2007, 3(5), Article 1, 1-13. (SCI影响因子0.474)

[75] Ohmic heating behavior of some selected liquid food materials. International Journal of Food Engineering, 2008, 4(3), Article 2, 1-16. (SCI影响因子0.474)

[76] Optimization of twin-screw extrusion process to produce okara-maize snack foods using response surface methodology. International Journal of Food Engineering, 2011, 7(2), Article 9, 1-26. (SCI影响因子0.474)

[77] The digestibility and thermal properties of fermented flaxseed protein. International Journal of Food Engineering, 2012, 8(4), Article 12, 1-18. (SCI影响因子0.474)

[78] Radical-scavenging activity and isoflavone content of sufu (fermented tofu) extracts from various regions in China. Food Science and Technology Research, 2004, 10(1), 6-9. (SCI影响因子0.469)

[79] Rheological Properties of Extruded Okara-maize Blend Based on Extrusion Technology. Transactions of the Chinese Society for Agricultural Machinery, 2012, 43(4), 119-125. (EI核心收录)

[80] Physical Properties and Rheological properties of Flax Gum-Agar Mixed Gel System. Transactions of the Chinese Society for Agricultural Machinery, 2013, 44(10), 193-197, 247. (EI核心收录)
二、申请国家发明专利20项，授权14项，成功转让给企业1项

1、一种淀粉微球及其制备方法，发明专利授权号：ZL**1.5，已经成功转让给企业；

2、一种挤压膨化去除亚麻粕中亚麻胶的方法，发明专利授权号：ZL**0.1；

3、一种蛋白饲料及其制备方法，发明专利授权号：ZL**4.7；

4、一种利用高压均质改性大米淀粉制备油脂微胶囊及其方法，发明专利授权号：ZL**7.7；

5、一种复合膨化怀山药粉及其制备方法，发明专利授权号：ZL**7.5；

6、一种淀粉纳米微球及其制备方法，发明专利授权号：ZL**4.X；

7、一种制备玉米芯基聚氨酯硬质泡沫阻尼材料的方法，发明专利授权号：ZL**9.6；

8、利用造纸废液提取物合成生物质基聚氨酯泡沫材料的方法，发明专利授权号：ZL**2.4；

9、一种生物质基聚氨酯泡沫材料的制备方法，发明专利授权号：ZL**0.9；

10、一种工业辣椒废渣制备生物可降解聚氨酯泡沫的方法，发明专利授权号：ZL**0.1；

11、一种橄榄油微胶囊及其制备方法，发明专利授权号：ZL**0.6；

12、一种利用玉米芯和工业辣椒废渣合成可降解聚氨酯的方法，发明专利授权号：ZL**4.7；

13、一种增强型玉米芯基聚氨酯泡沫材料的制造方法，发明专利授权号：ZL**3.4；

14、一种聚氨酯泡沫阻尼材料及其制备方法，发明专利授权号：ZL**7.8；

15、一种超声波辅助提取亚麻油的方法，发明专利公开号：**5.0；

16、一种快速提取亚麻油的方法，发明专利公开号：**5.5；

17、一种含有植物油渣的生物质基聚氨酯泡沫及其制备方法，发明专利公开号：**3.2；

18、一种亚麻胶-酪蛋白凝胶及其制备方法，发明专利公开号：**4.4；

19、一种高直链玉米淀粉糊及其制备方法，发明专利公开号：**3.0；

20、一种聚氨酯泡沫的制备方法，发明专利公开号：**5.7。
近五年承担的主要项目
1、蛋白-多糖混合体系流变特性与显微结构的分形研究，国家自然科学基金项目，2011-2013年；

2、高膳食纤维类食品产业化加工核心技术开发与应用，北京市科技计划项目，2012-2014年；

3、功能性肽产品的创制与应用，国家科技支撑计划项目，2013-2015年；

4、基于高压均质技术的细乳液交联法合成淀粉纳米微球的研究，国家自然科学基金项目，2009-2011年；

5、食品高效节能干燥装备开发与新技术研究，国家高技术研究发展计划（863计划）重大项目，2011-2015年；

6、稻谷收获集约化干燥技术和设备研发与示范，国家科技支撑计划重点项目，2009-2011年；

7、适于不同区域农户小型储粮设施研究与示范推广，公益性行业(农业)科研专项项目，2010-2014年；

8、粮食种子干燥储藏及热质传递研究，大北农教育基金项目，2013-2015年；

9、农作物秸秆不完全液化产物用于土壤保护的研究，教育部新世纪优秀人才支持计划项目，2009-2011年；

10、移动式微波裂解多联产生物质装备开发，北京市科技计划项目，2012-2014年。

承担的教学工作
课程名称

课程性质

任课时间

本人角色
食品工程原理

本科生专业课

每年9-12月

主讲