蒋将

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学　　位：
博士

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研究中心：
油脂及植物蛋白中心

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研究领域：
多重乳化体系形成机理，蛋白结构与功能，肉制品加工

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联系电话：

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手　　机：

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Email：
jiangjiang0909@gmail.com

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通讯地址：
江苏无锡蠡湖大道1800号 国家工程中心B2115

个人简介 2001-2005 江南大学食品学院 本科
2005-2007 江南大学食品学院 硕士
2007-2011 江南大学食品学院 博士
2009-2011 美国 University of Kentucky 访问****
2013-2015 美国University of California, San Diego. 博士后
2011-至今 江南大学食品学院 教师





科研项目


学术论文 主要学术论文
Jiang, J., Chen, J., and Xiong, Y.L. 2009. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry 57:7576–83.
Jiang, J., Xiong, Y.L., and Chen, J. 2010. pH-shifting alters solubility characteristics and thermal stability of soy protein isolate and its globulin fractions in different pH, salt concentration, and temperature conditions. Journal of Agricultural and Food Chemistry 58:8035–44.
Jiang, J., Chen, J., and Xiong, Y.L. 2011. Role of ß-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolate. Journal of Food Science 76:C293–302.
Jiang, J., Xiong, Y.L., Newman, M.C., and Rentfrow, G.K. 2012. Structure-modifying alkaline and acidic pH-shifting processes promote film formation of soy proteins. Food Chemistry 132:1944–1950.
Jiang, J. and Xiong, Y.L. 2013. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase. Meat Science 93:469–476.
Jiang, J., Zhang, X., True, A.D., Zhou, L., and Xiong, Y.L. 2013. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract. Journal of Food Science 78:C1686–C1694.
Jiang, J., Zhu, B., Liu, Y., and Xiong, Y.L. 2014. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of O/W emulsions. Journal of Agricultural and Food Chemistry 62:1683–1691.
Jiang, J., Xiong, Y, L. 2015. Technologies and mechanisms for safety control of Ready-to-Eat muscle foods: An updated review. Critical Reviews in Food Science and Nutrition 55：1886–1901.
Jiang, J., Xiong, Y. L. 2015. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat Science. 109:56–65.
会议报告：
? Jiang,J., Xiong, Y.L., and Chen, J. Role of glycinin (11s) and b-conglycinin (7s) subunits in the pH-inducedstructural and physicochemical changes of soy protein isolate. Presented at theInstitute of Food Technologists (IFT) annual conference, Chicago, IL, July 17-21,2010. (Oral).
? Jiang,J. and Xiong, Y.L. Formation of stable O/W emulsions and cold-set films bypH-shifting-treated soy proteins is attributed to the dissociation and unfoldingof β–conglycinin and glycinin. Presented at the 241st National Meeting ofAmerican Chemical Society (ACS), Anaheim, CA, March 27-31, 2011. (Oral).Invited.
? Jiang,J. pH shifting to improve plant protein functionality: mechanism andapplications. Presented at the Institute of Food Technologists (IFT) annualconference, Chicago, IL, July 16-19, 2013. (Oral).





获奖


专利


承担教学


研究生培养

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