韩雯

发布者:系统管理员发布时间:2024-03-28浏览次数:47

姓名:韩雯

电子邮箱:715365665@qq.com

通讯地址:伊滨区科技大道6号  8号楼216


简介

韩雯,女,1994年生,现任洛阳职业技术学院基础医学院医学营养教研室讲师。


教授课程

营养烹饪技术、食品化学、功能性食品学


研究领域

食品营养学


学历及培训经历

2012.09-2016.06许昌学院          食品科学与工程学院      学士

2016.09-2019.06河南工业大学      粮油食品学院            硕士

2019.09-2023.06华南理工大学      食品科学与工程学院      博士


工作经历

2024.01-至今      洛阳职业技术学院  基础医学院              讲师


学术社会兼职


承担科研项目情况


代表论著

Han, W., Liu T. X., & Tang C. H. (2023). Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols. Food Hydrocolloids. 137: 108376.

Han, W., Liu T. X., & Tang C. H. (2023). Transforming monomeric globulins into Pickering particles to stabilize nanoemulsions: Contribution of trehalose. Food Hydrocolloids. 141: 108687

Han, W., Liu T. X., & Tang C. H. (2023). Use of oligomeric globulins to efficiently fabricate nanoemulsions: Importance of enhanced structural stability by introducing trehalose. Food Hydrocolloids. 141: 108695.

Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2019). Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough. Food Hydrocolloids, 95: 292-297.

Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2019). Gluten aggregation beh**ior in gluten and gluten-starch doughs after wheat bran dietary fiber addition. LWT-Food Science and Technology, 106, 1-6.  

Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2018). Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fiber. International Journal of Food Science & Technology, 50, 2650-2656.  

Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2018). Influence of wheat starch on the structural changes and size distribution of gluten induced by adding wheat bran dietary fiber. Starch‐Stärke, 70(9-10), 1700302.

Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2017). Application and Development Prospects of Dietary Fibers in Flour Products. Journal of Chemistry, doi:10.1155/2017/2163218.

Ma, S., Han, W., Li, L., Zheng, X., & Wang, X. (2019). The thermal stability, structural changeability and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber. Food & Function, 10, 172-179.  

Ma, S., Han, W., Li, L., & Wang, X. (2020). Small and large strain rheology of gluten and gluten–starch doughs containing wheat bran dietary fiber. Journal of the Science of Food and Agriculture. 100, 177-183.

Ma, S., & Han, W. (2019). Application in bakery products – Sciencedirect. Dietary Fiber: Properties, Recovery, and Applications, 279-311.


成果奖励

河南省优秀硕士论文、河南工业大学优秀硕士论文一等奖、国家奖学金、省级学业奖学金、河南省英语翻译竞赛一等奖。


荣誉称号

河南工业大学十佳优良学风标兵、河南工业大学三好学生、河南工业大学优秀学生、河南工业大学优秀毕业生。




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