吴健锋

姓名

吴健锋

性别

男

出生年月

1992.12

民族

汉

籍贯

广东东莞

政治面貌

群众

毕业院校

根特大学

专业

食品科学与营养

学历

博士

学位

博士研究生

身份证号码

家庭地址

邮箱地址

Jianfeng.wu@scau.edu.cn

Robbieng123@outlook.com

通讯地址

联系电话

所在院系

生物工程

职称

首聘副教授

担任职务

个人简介

本科和硕士先后毕业于华东理工大学和华南理工大学食品科学与工程专业，2022年毕业于比利时根特大学食品科学与营养专业并荣获2021年度国家优秀自费留学生奖学金（全球650名），并于同年以首聘副教授身份任职于华南农业大学。近五年发表SCI论文共12篇，其中一第一作者或通讯作者发表共8篇（均为中科院分区1区），现担任《LWT》、《Food Research International》、《Food and   Bioprocess Technology》和《international Dairy Journal》等国际杂志审稿人。

研究方向

食品组分间相互作用

食品工艺与加工

食品质构与稳定性

植物蛋白

承担教学

《发酵工厂设计》

《发酵工厂设计课程设计》

《发酵工程》

科研项目

华南农业大学高层次人才引进突出人才项目---2023-2028  主持50万   

广州市基础与应用基础研究专题（ 青年博士“启航”项目）---2024-2026 主持  5万

学术论文

[1] Wu, J.*, Chen,   S., Van Damme, E. J., De Meulenaer, B., & Van Der Meeren, P. (2023).   Protein interactions during dry and wet heat pre-treatment of skim milk   powder (dispersions) and their effect on the heat stability of recombined   filled evaporated milk. Food Chemistry, 135974. (Impact Factor: 9.2)

[2] Wu, J.*, Li, H., A'yun, Q., Doost, A.S., De Meulenaer, B.   and Van der Meeren, P., 2021. Conjugation of milk proteins and reducing   sugars and its potential application in the improvement of the heat stability   of (recombined) evaporated milk. Trends in Food   Science & Technology. (Impact   Factor: 16.0)

[3] Wu, J.*, Chen,   S., Wang, T., Li, H., Doost, A.S., Van Damme, E.J., De Meulenaer, B. and Van   der Meeren, P., 2021. Improved heat stability of recombined evaporated milk   emulsions by wet heat pretreatment of skim milk powder dispersions. Food Hydrocolloids, 118, p.106757. (Impact Factor: 11.5)

[4] Wu, J.*, Chen,   S., Nyiransabimana, L., Van Damme, E.J., De Meulenaer, B. and Van der Meeren,   P., 2021. Improved heat stability of recombined filled evaporated milk   emulsions by wet heat pre-treatment of skim milk powder dispersions at   different pH values. LWT- Food Science and   Technology, p.112739. (Impact   Factor: 6.1)

[5] Wu, J.*, Su, C., De Neve, L., Sedaghat Doost, A., De Grave,   K., Vermeir, P., Martins, J. and Van der Meeren, P., 2021. Relationship   between whey protein nitrogen index of skim milk powder and the heat   stability of recombined filled evaporated milk. LWT-Food   Science and Technology. (Impact   Factor: 6.1)

[6] Wu, J.*, Chen,   S., Doost, A.S., Ayun, Q. and Van der Meeren, P., 2020. Dry heat treatment of   skim milk powder greatly improves the heat stability of recombined evaporated   milk emulsions. Food Hydrocolloids, p.106342. (Impact Factor: 11.5)

[7] Wu, J. and   Zhang, L.*, 2019. Dissolution behavior and conformation change of chitosan in   concentrated chitosan hydrochloric acid solution and comparison with dilute   and semi-dilute solutions. International Journal of   Biological Macromolecules, 121, pp.1101-1108. (Impact Factor: 8.0)

[8] Rao, W., Fang, Z., Chen, Z., Wu,   J.*, & Fang, X.* (2023). Antibacterial mechanism of   metabolites of Leuconostoc mesenteroides against Serratia   liquefaciens. LWT-Food Science and   Technology, 115335. (Impact Factor:   6.1)

[9] Li, H., Wang, T., Su, C., Wu,   J. and Van der Meeren, P., 2022. Effect of ionic strength   on the sequential adsorption of whey proteins and low methoxy pectin on a   hydrophobic surface: A QCM-D study. Food   Hydrocolloids, 122, p.107074.

[10] Li, H., Wu, J., Doost, A.S., Su, J. and Van der Meeren, P., 2021. Electrostatic   interaction between whey proteins and low methoxy pectin studied by quartz   crystal microbalance with dissipation monitoring. Food   Hydrocolloids, 113, p.106489.

[11] A’yun, Q., Demicheli, P., de Neve, L., Wu,   J., Balcaen, M., Setiowati, A.D., Martins, J.C., Van Troys,   M. and Van der Meeren, P., 2020. Dry heat induced whey protein-lactose   conjugates largely improve the heat stability of O/W emulsions. International Dairy Journal,   p.104736.

[12] Doost, A.S., Nasrabadi, M.N., Wu,   J., A’yun, Q. and Van der Meeren, P., 2019. Maillard   conjugation as an approach to improve whey proteins functionality: A review   of conventional and novel preparation techniques. Trends   in Food Science & Technology.

[13]吴健锋, 张立彦*. 离子对壳聚糖/果胶/阿拉伯胶PEC膜性质的影响[J]. 食品工业科技, 2017, 38 (3).

[14]吴健锋, 张立彦*. 高浓度壳聚糖溶液酶水解条件及改进研究[J]. 食品工业科技, 2018, 39 (7): 126-131.

[15]吴健锋, 张立彦*. NaCl对猪肉脱水过程中物理特性及微观结构的影响[J]. 食品科学, 2018, 39(14): 67-72.

获奖情况

 2021年度国家优秀自费留学生奖学金（全球650名）

专利