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杨宏
  • 专业技术职务:教授
  • 部     门:食品科学技术学院
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个人简介 收起

2009 - 现在,华中农业大学食品科技学院,教授、博导 2006 - 2009,弗吉尼亚州立大学,副教授 2001 - 2006,北卡农业技术州立大学,助教授 1998 - 2001,宾夕法尼亚州立大学,助研 1997 - 1998,犹他州立大学,助研 1995 - 1997,俄勒冈州立大学,助研 1990 - 1994,成都市化工公司,工程师 1986 - 1990,四川轻化工学院食品工程专业,工学士学位

代表性论文收起

  • 1. EFFECT OF PARTICLE SIZES OF SOY OKARA ON TEXTURAL, COLOR, SENSORY AND RHEOLOGICAL PROPERTIES OF PORK MEAT GELS JOURNAL OF FOOD QUALITY 2015.10
  • 2. EFFECTS OF SOYBEAN OIL, MOISTURE AND SETTING ON THE TEXTURAL AND COLOR PROPERTIES OF SURIMI GELS JOURNAL OF FOOD QUALITY 2015.03
  • 3. Effects of soybean oil, moisture and setting on the textural and color properties of surimi gels Journal of Food Quality, v 38, n 1, p 53-59, February 1, 2015 2015.01
  • 4. Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels Journal of Food Quality, v 38, n 4, p 248-255, 2015 2015.01
  • 5. Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch FOOD CHEMISTRY 2014.11
  • 6. Antibacterial mechanism of lactic acid on physiological and morphological properties of Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes FOOD CONTROL 2014.11
  • 7. EFFECT OF OKARA ON TEXTURAL, COLOR AND RHEOLOGICAL PROPERTIES OF PORK MEAT GELS JOURNAL OF FOOD QUALITY 2014.10
  • 8. Surface physiological changes induced by lactic acid on pathogens in consideration of pKa and pH FOOD CONTROL 2014.09
  • 9. Effects of salts on physicochemical, microstructural and thermal properties of potato starch FOOD CHEMISTRY 2014.05
  • 10. Effects of vegetable oils on gel properties of surimi gels LWT-FOOD SCIENCE AND TECHNOLOGY 2014.05
  • 11. Effect of salts on textural, color, and rheological properties of potato starch gels Starch/Staerke 2014.01
  • 12. Effects of salts on physicochemical, microstructural and thermal properties of potato starch Food Chemistry 2014.01
  • 13. Effects of vegetable oils on gel properties of surimi gels LWT - Food Science and Technology 2014.01
  • 14. Effects of charge-carrying amino acids on the gelatinization and retrogradation properties of potato starch Food Chemistry 2014.01
  • 15. Effect of salts on textural, color, and rheological properties of potato starch gels STARCH-STARKE 2014.01
  • 16. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase MEAT SCIENCE 2013.03
  • 17. Efficacy of lactic acid in reducing foodborne pathogens in minimally processed lotus sprouts FOOD CONTROL 2013.01
  • 18. Effects of amino acids on the physiochemical properties of potato starch Food Chemistry 2013.01
  • 19. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase Meat Science 2012.01

指导研究生优秀论文 收起

  • 1. 鱼糜牛肉复合凝胶制品的研究 校优论文 张凤辉 2014

教学情况 收起

  • 1. 食品质量管理
  • 2. 食品分离技术
  • 3. 食品工程原理B
  • 4. 食品工程原理 A
  • 5. 学术道德规范教育
  • 6. 食品工程原理实验
  • 7. 食品工程原理A

科研项目 收起

  • 1. “鱼糜、鱼丸加工与肉质改良加工技术及推广应用”合作协议 2017.02
  • 2. 豆渣的功能成分分析及其对II型糖尿病作用机制研究 2013.01
  • 3. 江苏圆绿捆蹄合作项目 2012.01
  • 4. 淡水鱼加工技术研发与产业化示范

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

研究课题 Value-added products from farm-raised fish with innovative technologies (USDA/CSREES/Evans-Allen Grants, 2007-2010) Development of Granular Activated Carbon for Wastewater Treatment using North Carolina Agricultural By-Products (Evans-Allen Grants, 2005) Outreach program for small farms to learn new sanitization technology for washing vegetables (Evans-Allen, 2004) A strategic alliance between farmers and university to increase income (CSREES/USDA, 2002) Granular activated carbon made from North Carolina agricultural by-products (CSREES/USDA, 2001) 研究生情况 已培养研究生1名。现指导博士生1名,硕士生18名。