11月9日下午

低温等离子体在食品加工的应用研究

Low temperature plasma for food processing 

Hongjie An，格里菲斯大学教授

Dr. Hongjie An，Griffith University

植物基食品加工原理及技术创新

Principle and Technology Innovation of plant-based food processing

郭顺堂，中国农业大学教授

Guo Shuntang, Professor, China Agricultural University

典型食用油脂营养特征与精准适度加工

Nutritional characteristics and moderate processing of typical edible oil

刘元法，江南大学教授

Liu Yuanfa, Professor, Jiangnan University

高直链淀粉的生物合成、结构和消化

Biosynthesis, structure, and digestion of high amylose starc

Dr. Yuyue Zhong, Max Planck Institute of Colloids and Interfaces

海洋油脂的营养健康功效及其开发利用

The health effect of Marine oil and its utilization

徐杰，中国海洋大学教授

Xu Jie, Professor, Ocean University of China

粮油大分子质构重组关键技术及产业化示范

Key technology and industrialization of macromolecular mass structure reorganization of grain and oil

肖志刚，沈阳师范大学教授

Xiao Zhigang, Professor, Shenyang Normal University

大豆蛋白的肉类替代品的声波表征：机械性能与质地和营养质量关联

Characterization of soy protein-based meat alternatives using sound waves: Linking mechanical properties to textural and nutritional quality attributes

Havva Filiz Koksel Ustundag，加拿大曼尼托巴大学教授

Dr. Havva Filiz Koksel Ustundag, University of Manitoba

基于质谱技术的脂质分子结构分析方法及应用

Method development and application of lipid molecular structure analysis based on mass spectrometry technology

魏芳，中国农业科学院油料作物研究所研究员

Wei Fang, Professor, Chinese Academy of Agriculture science

淀粉生物转化为增值产品

Biotransformation of starch to value-added products

Dr. Yi Zheng, 美国堪萨斯州立大学，Kansas State University

大豆分离蛋白纤维化自组装及运载姜黄素特性研究

郑志，合肥工业大学教授

Study on the fibrillar self-assembly of soy protein isolate and their encapsulation capacities of curcumin

Prof. Zhengzhi,Hefei University of Technology

大豆源植物基发酵食品关键技术开发

Development of key technologies for plant-based fermented food

刘贺，渤海大学教授

Liu He, Professor, Bohai University

淀粉基凝胶结构对其三维打印形状精准度的影响机制

Mechanism of influence of starch-based gel structure on their 3 D printing shape accuracy

杨帆，南京财经大学博士

Yang Fan，Lecturer, Nanjing University Of Finance & Economics