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潘思轶
  • 专业技术职务:教授
  • 部     门:食品科学技术学院
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  • 研究方向:食品科学

个人简介 收起

现任国务院学位委员会学科评议组成员;国家柑橘产业技术体系采后处理与加工研究室主任,岗位科学家。湖北省普通高等学校跨世纪学术骨干;湖北省新世纪高层次人才;湖北省人民政府第四届咨询委员会特邀专家;湖北省科技发展计划技术领域专家组成员;中国食品科学技术学会果蔬加工技术分会常务理事;中国农学会农产品贮藏加工分会常务理事;中国农业工程学会农产品贮藏加工分会常务理事;湖北省出口农产品安全卫生监控中心技术委员会委员。食品科学、食品工业科技、农产品加工·学刊、农业工程技术等杂志编委。

代表性论文收起

  • 1. Detection of bacterial concentration variations based on dielectric magnetic flux Food Chemistry, v 192, p 642-646, July 21, 2016 2016.01
  • 2. Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars Food Chemistry, v 190, p 374-380, June 4, 2016 2016.01
  • 3. Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods JOURNAL OF FUNCTIONAL FOODS 2015.12
  • 4. A dielectric loss angle based portable biosensor system for bacterial concentration detection RSC ADVANCES 2015.11
  • 5. Detection of bacterial concentration variations based on dielectric magnetic flux FOOD CHEMISTRY 2015.10
  • 6. Effect of Se treatment on glucosinolate metabolism and health-promoting compounds in the broccoli sprouts of three cultivars FOOD CHEMISTRY 2015.10
  • 7. FUNCTIONAL PROPERTIES OF SOY PROTEIN AFTER beta-CONGLYCININ IN 7S SUBUNIT BEING HYDROLYZED BY PAPAIN BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY 2015.07
  • 8. Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean beta-conglycinin and glycinin FOOD HYDROCOLLOIDS 2015.03
  • 9. Immobilization of beta-glucosidase onto Magnetic Nanoparticles and Evaluation of the Enzymatic Properties BIORESOURCES 2013.07
  • 10. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction FOOD RESEARCH INTERNATIONAL 2013.06
  • 11. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.) ULTRASONICS SONOCHEMISTRY 2013.05
  • 12. The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate FOOD HYDROCOLLOIDS 2013.05
  • 13. In vivo antioxidant activity of carotenoid powder from tomato byproduct and its use as a source of carotenoids for egg-laying hens FOOD & FUNCTION 2013.04
  • 14. Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free-solvent reaction STARCH-STARKE 2013.04
  • 15. Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2013.01
  • 16. Immobilization of β-glucosidase onto magnetic nanoparticles and evaluation of the enzymatic properties BioResources 2013.01
  • 17. Microwave assisted acetylation of mung bean starch and the catalytic activity of potassium carbonate in free-solvent reaction Starch/Staerke 2013.01
  • 18. Effects of various factors of ultrasonic treatment on the extraction yield of all-trans-lycopene from red grapefruit (Citrus paradise Macf.) Ultrasonics Sonochemistry 2013.01
  • 19. Comparative studies on the physicochemical properties of soy protein isolate-maltodextrin and soy protein isolate-gum acacia conjugate prepared through Maillard reaction Food Research International 2013.01
  • 20. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments ULTRASONICS SONOCHEMISTRY 2012.01
  • 21. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions FOOD HYDROCOLLOIDS 2012.01
  • 22. Comparison of Volatile Oxidation Products of Lard from Native Breed and Three-way Crossbred Breed Under Accelerated Oxidative Conditions ASIAN JOURNAL OF CHEMISTRY?? 2012.01
  • 23. Subacute toxicity assessment of carotenoids extracted from citrus peel (Nanfengmiju, Citrus reticulata Blanco) in rats REGULATORY TOXICOLOGY AND PHARMACOLOGY 2012.01
  • 24. Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice AGRICULTURAL SCIENCES IN CHINA 2012.01
  • 25. Influence of different gel complexes on flavour and colour change in Chongcai paste during storage Food Chemistry 2012.01
  • 26. Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch European Food Research and Technology 2012.01
  • 27. Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments Ultrasonics Sonochemistry 2012.01
  • 28. Detection of different variety and processing type of Citrus juices using electronic nose Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering Abbreviated source title:Nongye Gongcheng Xuebao 2011.01
  • 29. Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product International Journal of Food Science and Technology 2011.01
  • 30. Characteristics of immobilised β-glucosidase and its effect on bound volatile compounds in orange juice International Journal of Food Science and Technology 2011.01
  • 31. Immobilization of naringinase on mesoporous molecular sieve MCM-41 and its application to debittering of white grapefruit Applied Surface Science 2011.01
  • 32. Influence of different gel complexes on flavour and colour change in Chongcai paste during storage FOOD CHEMISTRY 2011.01
  • 33. Bioassay-guided isolation and identification of antifungal components from propolis against Penicillium italicum FOOD CHEMISTRY 2011.01
  • 34. Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica) JOURNAL OF FOOD COMPOSITION AND ANALYSIS 2011.01
  • 35. Immobilization of naringinase on mesoporous molecular sieve MCM-41 and its application to debittering of white grapefruit APPLIED SURFACE SCIENCE 2011.01
  • 36. Brettanomyces as a Starter Culture in Rice-Steamed Sponge Cake: A Traditional Fermented Food in China CURRENT MICROBIOLOGY 2011.01
  • 37. Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011.01
  • 38. Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2011.01
  • 39. Characteristics of immobilised beta-glucosidase and its effect on bound volatile compounds in orange juice INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2011.01
  • 40. Effect of esterification with fatty acid of beta-cryptoxanthin on its thermal stability and antioxidant activity by chemiluminescence method FOOD CHEMISTRY 2010.01
  • 41. Synthesis of a novel flocculant on the basis of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate and its application in removal of Cu2+ ion CARBOHYDRATE POLYMERS 2010.01
  • 42. Synthesis of cysteamine-coated CdTe quantum dots for the detection of bisphenol A MICROCHIMICA ACTA 2010.01
  • 43. Research on the interaction of lipid and protein in SPI gel EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2010.01
  • 44. Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins EUROPEAN FOOD RESEARCH AND TECHNOLOGY 2010.01
  • 45. COMPARISON OF VOLATILE COMPOUNDS AND CHEMICAL AND PHYSICAL PROPERTIES IN ORANGE JUICE FROM DIFFERENT PARTS OF JINCHEN FRUIT JOURNAL OF FOOD QUALITY 2010.01
  • 46. Control of Citrus Green and Blue Molds by Chinese Propolis FOOD SCIENCE AND BIOTECHNOLOGY 2010.01
  • 47. Volatile Compounds of Orange Wines Produced with and without Peel Contact FOOD SCIENCE AND BIOTECHNOLOGY 2010.01
  • 48. Isolation and Purification of Anthocyanins from Blood Oranges by Column Chromatography AGRICULTURAL SCIENCES IN CHINA 2010.01
  • 49. Interactions and gel strength of mixed myofibrillar with soy protein, 7S globulin and enzyme-hydrolyzed soy proteins European Food Research and Technology 2010.01
  • 50. Synthesis of a novel flocculant on the basis of crosslinked Konjac glucomannan-graft-polyacrylamide-co-sodium xanthate and its application in removal of Cu2+ ion Carbohydrate Polymers 2010.01

指导研究生优秀论文 收起

  • 1. 利用高场强超声波增强大豆蛋白凝胶性及凝胶缓释效果 校优论文 胡昊 2014
  • 2. 羧甲基淀粉的合成,碳3位定向取代及缓释作用研究 省优论文 王鲁峰 2012
  • 3. 羧甲基淀粉的合成,碳3位定向取代及缓释作用研究 校优论文 王鲁峰 2011
  • 4. 柑橘及其加工制品中游离态和键合态挥发性物质的研究 校优论文 范刚 2010
  • 5. 水性量子点的制备及其作为双酚A分析探针的研究 校优论文 匡芮 2010
  • 6. 魔芋接枝型黄原酸酯的制备及其吸附和解吸性能研究 校优论文 段家彩 2010

教学情况 收起

  • 1. 饮料工艺学
  • 2. 学科导论
  • 3. 农产品深加工
  • 4. 生产实习*
  • 5. 食品工艺学A

科研项目 收起

  • 1. 胡柚种植与加工技术服务项目 2017.06
  • 2. 胡柚种植与加工技术服务项目-2 2017.06
  • 3. 共建家用食品加工工程技术研究中心(杭州) 2017.05
  • 4. 共建家用食品加工工程技术研究中心(绍兴) 2017.05
  • 5. 番茄红素在食品供应链中的降解机制及其生物活性的定量构效关系研究 2016.01
  • 6. 柑橘体系副产品综合利用岗位科学家 2016.01
  • 7. 湖北省水稻产业农技推广 2015.09
  • 8. 宜都柑橘安全优质高效生产与加工技术集成与示范-柑橘加工子课题 2015.09
  • 9. 柑橘果胶分子改性制备低酯果胶关键技术研究 2015.09
  • 10. 柑橘加工关键工艺优化及品质安全控制关键技术研究 2015.01
  • 11. 柑橘体系副产品综合利用岗位 2015.01
  • 12. 柑橘深加工及综合利用技术开发与集成(科技进步奖) 2014.01
  • 13. 共建工程技术研究中心合作协议 2013.01
  • 14. 产品应用开发、检测 2013.01
  • 15. 共建工程技术研究中心合作协议 2013.01
  • 16. 共建工程技术研究中心合作协议 2013.01
  • 17. 产品应用开发、检测 2012.01
  • 18. 产品应用开发、检测 2012.01
  • 19. 产品应用开发、检测 2012.01
  • 20. 果蔬加工化学与利用创新研究(B类) 2011.08
  • 21. 环境食品学教育部重点实验室(培育) 2011.05
  • 22. 行业高校社会服务动力研究 2011.01
  • 23. 产品应用开发、检测 2011.01
  • 24. 植物叶片挥发性化学物质分析测试 2011.01
  • 25. 产品应用开发、检测 2011.01
  • 26. 技术人员培训费 2011.01
  • 27. 从类胡萝卜素特异结合蛋白提取纯化研究动物富集类胡萝卜素机理 2010.01
  • 28. 南方特色果蔬功能成分研究与产品开发
  • 29. 柑橘体系副产品综合利用岗位
  • 30. 柑橘体系副产品综合利用岗位
  • 31. 大宗水果加工副产物与残次果综合利用技术研究与示范
  • 32. 柑橘体系副产品综合利用岗位
  • 33. 柑橘体系副产品综合利用岗位

专利成果 收起

社会服务 收起

招收研究生专业 收起

  • 1. 食品工程
  • 2. 食品科学
  • 3. 食品生物技术
  • 4. 农产品加工及贮藏工程

其他 收起

已培养博士生13人、硕士生60人。在读博士生18人、硕士生42人。