郑赵敏讲师
烹饪与营养学系

研究方向：食品营养学、食品风味电子邮件：zzhaomin333@163.com


教育背景

博士：华中农业大学食品科学专业（2016-2019）硕士：华中农业大学食品科学专业（2014-2016）学士：湖北工业大学生物技术专业（2010-2014）讲授课程：
《公共营养学》、 《食品分析与检验》、 《食品微生物学》、 《生物学》、

《生物学实验》代表性成果：
——学术论文

1. Effects and mechanisms of ultrasound- and alkali-assisted enzymolysis on production
of water-soluble yeast β-glucan. Bioresource Technology, 2019, 273, 394-403.
2. Water-soluble yeast β-glucan fractions with different molecular weights:
Extraction and separation by acidolysis assisted-size exclusion chromatography and their
association with proliferative activity. International Journal of Biological
Macromolecules, 2019, 123, 269-279.
3. In situ synthesis of silver nanoparticles dispersed or wrapped by a Cordyceps
sinensis exopolysaccharide in water and their catalytic activity. RSC Advances, 2015, 5,
69790-69799.