通讯方式:
西南大学食品科学学院40教702
重庆市北碚区天生路2号，400715
邮箱：zhouy2017@swu.edu.cn

学习工作经历

2018.1至今
西南大学食品科学学院，副教授

2015.10-2016.12
美国加州大学伯克利分校，联合培养博士

2013.10
英国诺丁汉大学，交换学生

2012.9-2017.6
中国农业大学，工学博士（硕博连读）

2008.8-2012.6
中国农业大学，理学学士

研究兴趣

食品物理凝胶
食品流变学

招生方向

食品化学与营养学（**）
碳水化合物资源开发与利用（**）

主讲课程

食品物性学
食品物理化学

学术论文（第一作者及通讯作者）

Fabrication and application of starch-based aerogel: technical strategies. Trends in Food Science & Technology, 2020, 99, 608-620.

A novel low-alkali konjac gel induced by ethanol to modulate sodium release. Food Hydrocolloids, 2020, 103, 105653.

Gastrointestinal and metabolic effects of noodles-based konjac glucomannan in rats. Food & Nutrition Research, 2019, 63, 1997.

Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace. International Journal of Biological Macromolecules, 2019, 128, 629-637.

Topology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel.Food Chemistry, 2018, 269, 80-88.

Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behaviour of wheat starch. Carbohydrate Polymers,2015, 114, 357-364.

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.Food chemistry,2014, 143, 163-169.

Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel. Carbohydrate Polymers,2014, 116, 182-188.

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour.Food Research International,2013, 51(2), 879-885.

In vivoanti-fatigue activity of sufu with fortification of isoflavones. Pharmacognosy Magazine, 2014, 10(39), 367-73.