郭宗林

姓名

郭宗林

性别

男

出生年月

1991.01.27

民族

汉

籍贯

河南，开封

政治面貌

中共党员

毕业院校

甘肃农业大学

专业

畜产品加工与贮藏保鲜

学历

研究生

学位

博士

身份证号码

家庭地址

邮箱地址

gzl072810@scau.edu.cn

通讯地址

广东省广州市天河区五山路华南农业大学食品学院503室

联系电话

所在院系

食品学院

职称

副教授

担任职务

无

个人简介

2019年硕士毕业于甘肃农业大学，2022年博士毕业于甘肃农业大学，2022年10月入职华南农业大学食品学院。硕士生导师，研究领域主要集中在畜禽产品加工及智能活性包装技术，近五年以第一作者在Food Hydrocolloids，Food Chemistry，Meat Science，Ultrasonics Sonochemistry，LWT-Food Science and Technology，Journal of   Food Composition and Analysis等期刊发表SCI论文10篇。担任Food Hydrocolloids, Food Chemistry等食品学科权威期刊审稿人。

研究方向

畜禽产品加工及智能活性包装技术

承担教学

本科生实验方法与论文写作，畜禽副产物综合利用，畜产品加工学

科研项目

无

学术论文

[1]   Guo, Z. L., Ge, X. Z., Li, W. Z., Yang, L. H., Han, L., & Yu, Q. L.   (2021). Active-intelligent film based on pectin from watermelon peel   containing beetroot extract to monitor the freshness of packaged chilled   beef. Food Hydrocolloids, 119, 106751.

[2]   Guo, Z. L., Wu, S. Z., Lin, J., Zheng, H., Lei, H. T., Yu, Q. L., &   Jiang, W., F. (2023). Active film preparation using pectin and polyphenols of   watermelon peel and its applications for super-chilled storage of chilled   mutton. Food Chemistry, 135838.

[3]   Guo, Z. L., Zuo, H., Yu, Q. L., Lin, L., Gou Q., & Yang L. (2022). A   novel colorimetric indicator film based on watermelon peel pectin, and   anthocyanins from purple cabbage for monitoring mutton freshness. Food   Chemistry, 383, 131915.

[4]   Guo, Z. L., Gou, Q. M., Yang, L. H., Yu, Q. L. & Han, L. (2022).   Dielectric barrier discharge plasma: A green method to change structure of   potato starch and improve physicochemical properties of potato starch films.   Food Chemistry, 370, 130992.

[5]   Guo, Z. L., Han, L., Yu, Q. L. & Lin, L. (2020). Effect of a sea   buckthorn pomace extract-esterified potato starch film on the quality and   spoilage bacteria of beef jerky sold in supermarket. Food Chemistry, 326,   127001.

[6]   Guo, Z. L., Ge, X. Z., Yang, L. H., Yu, Q. L., & Han, L. (2021).   Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing   rate, meat quality, nutrients, and microstructure. Ultrasonics Sonochemistry,   70, 105345.

[7]   Guo, Z. L., Ge, X. Z., Gou, Q. M., Yang, L. H., Han, M. S., Han, G. X., Yu,   Q. L. & Han, L. (2021). Changes in chilled beef packaged in starch film   containing sea buckthorn pomace extract and quality changes in the film   during super-chilled storage. Meat Science, 182, 108620.

[8]   Guo, Z. L., Ge, X. Z., Yang, L. H., Gou, Q. M., Han, L., & Yu, Q. L.   (2021). Utilization of watermelon peel as a pectin source and the effect of   ultrasound treatment on pectin film properties. LWT-Food Science and   Technology, 147, 111569.

[9]   Guo, Z. L., Ge, X. Z., Han, L., Yang, L. H., & Yu, Q. L. (2020).   Ultrasound-assisted extraction and purification of taurine from bovine liver.   Journal of Food Composition and Analysis, 90, 103514.

[10]   Guo, Z. L., Ge, X. Z., Yu, Q. L. Han, L., Zhao, H., & Cao, H. (2018).   Quality predictive models for bovine liver during storage and changes in   volatile flavors. International Journal of Food Properties, 21(1), 2452–2468.

获奖情况

无

专利

无