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江南大学食品学院研究生导师孟宗介绍如下:
姓名:孟宗
学 位:博士
研究中心:油脂及植物蛋白工程研究中心
研究领域:零反式、低饱和脂肪酸食品工业专用油脂研发、脂肪结晶结构与物性
手 机:13083513---
Email:mengzong@jiangnan.edu.cn
通讯地址:江苏省无锡市蠡湖大道1800号 江南大学食品学院
个人简介
孟宗,男,1984.10,博士,教授,中国粮油学会青年工作委员会委员,获全国粮油优秀科技工作者(2018年)、高校“青蓝工程”优秀青年骨干教师(2018年)等荣誉称号,美国油脂化学家协会(AOCS)会员。目前主要从事脂质科学与技术方面的教学与科研工作。主要承担本科生《专用油脂》、《油料科学原理》的教学工作,主要研究领域为零反式、低饱和脂肪酸功能性食品工业专用油脂的开发,具体研究方向包括:⑴食用脂肪的结构与功能;⑵脂肪及脂肪乳化体系结晶及结晶控制研究;⑶食用脂肪酯交换、分提等改性研究;⑷零反式、低饱和脂肪酸食品专用油产品开发与应用。先后主持国家自然科学基金面上项目3项、青年基金项目1项、“十三五”重点研发子课题等项目10余项,发表学术论文17篇,授权国家发明专利8项。研究成果获中国粮油学会科技进步一等奖1项(排名第2),教育部科技进步二等奖1项(排名第3)。
科研项目
1国家自然科学基金面上项目(31471678),主持
学术论文
1.Zong Meng,Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Fengyan Wang, Xingguo Wang*.Comparative analysis of lipid composition and thermal, polymorphic, andcrystallization behaviors of granular crystals formed in beef tallow and palmoil, Journal of Agricultural and Food Chemistry, 2011, 59:1432-1441 (SCI,IF=2.816)
2.Zong Meng,Yuanfa Liu, Qingzhe Jin, Jianhua Huang, Zhihua Song, Fengyan Wang, Xingguo Wang*.Characterization of graininess formed in all beef tallow-based shortening,Journal of Agricultural and Food Chemistry, 2010, 58:11463-11470(SCI,IF=2.816)
3.Zong Meng,Yuanfa Liu, Liang Shan, Qingzhe Jin, Fengyan Wang , Xingguo Wang*. Specialtyfats from beef tallow and canola oil: establishment of reaction conditions,characterization of products, and evaluation of crystal stability, FoodBiophysics, 2011, 6:115-126(SCI,IF=2.187)
4.Zong Meng,Yuanfa Liu, Liang Shan, Qingzhe Jin, Xingguo Wang*. Reduction of graininessformation in beef tallow-based plastic fats by chemical interesterification ofbeef tallow and canola oil, Journal of the American Oil Chemists' Society,2010, 87:1435-1442(SCI,IF=1.587)
5. Yuanfa Liu,Zong Meng*,Liang Shan, Qingzhe Jin, Xingguo Wang*. Preparation of specialty fats from beeftallow and canola oil by chemical interesterification physico-chemicalproperties and bread applications of the products, European Food Research andTechnology, 2010, 230:457-466(SCI,IF=1.585)
6. Yuanfa Liu,Zong Meng*,Fuqing Zhang, Liang Shan, Xingguo Wang*. Influence of lipid composition,crystallization behavior and microstructure on hardness of palm oil-based margarines,European Food Research and Technology, 2010, 230:759-767 (SCI,IF=1.585)
7. Fengyan Wang, Yuanfa Liu, Liang Shan,Qingzhe Jin,Zong Meng, Xingguo Wang*. Effect of fat composition ontexture and bloom of lauric compound chocolate, European Journal of LipidScience and Technology, 2010, 112:1270-1276 (SCI,IF=1.487)
8. Fengyan Wang, Yuanfa Liu, Qingzhe Jin,Zong Meng, Xingguo Wang*. Characterization of cocoa buttersubstitutes, milk fat and cocoa butter mixtures, European Journal of LipidScience and Technology, 2011, 113:1145-1151 (SCI,IF=1.487)
9. Fengyan Wang, Yuanfa Liu, Qingzhe Jin, Jianhua Huang,Zong Meng, Xingguo Wang*.Kinetic analysis of isothermal crystallization in hydrogenated palm kernelstearin with emulsifier mixtures, Food Research International, 2011,44:3021-3025 (SCI,IF=2.416)
10. Lu Han,Zijian Xu, Jianhua Huang,Zong Meng,Yuanfa Liu*, Xingguo Wang*. Enzymatically catalyzed synthesis of low-caloriestructured lipid in a solvent-free system: optimization by response surfacemethodology, Journal of Agricultural and Food Chemistry, 2011, 59:12635-12642(SCI,IF=2.816)
承担教学
1本科生课程:《油料科学原理》、《专用油脂脂质深加工》、《食品工艺学实验》
研究生培养
1.魏松丽(2017届)—河南省农科院农副产品加工研究所
2.祁珂宇(2018届,获研究生国家奖学金)—丰益全球研发中心
3.郭颖(2019届)—蒙牛乳液常温研发中心
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