香港六合彩

团队介绍：

水产食品科学与营养健康研究团队，现有教师7名，其中教授1名、特聘研究员1名、副教授3名、特聘副研究员1名、讲师1名。团队成员围绕水产品营养品质调控与精深加工、水产食品风味化学分析技术及应用、水产品保鲜加工新技术研发和水产品安全检测与质量控制等开展了多项创新性研究。团队拥有浙江中青年学科带头人1名，宁波市青年科技创新领军人才1名，香港六合彩开奖网 包玉刚青年拔尖人才1名。近5年，团队成员主持国家“十四五”重点研发课题/子课题、国家自然科学基金、浙江省自然科学基金、浙江省三农九方、宁波市各类人才项目和宁波市公益基金等30余项，在《Trends in Food Science and Technology》、《Food Hydrocolloids》、《Food Chemistry》、《Sensors and Actuators: B. Chemical》等发表论文150余篇，获授权发明专利15件。先后获江西省科技进步一等奖、浙江省科技进步三等奖、中国轻工业联合会科学技术进步奖二等奖，宁波市科技进步三等奖等各类奖项5项。

团队特色：

（1）研究了水产品非热（物理/生物）品质保持新技术，揭示了传统水产加工制品品质形成机理，建立了基于风味分析技术的水产品品质评价方法。

（2）突破了水产蛋白胶高效制备关键技术，攻克了水产蛋白胶鱼腥味重、凝胶特性差的技术难题，解析了其调控机体健康的机制，创制了新型高品质胶原蛋白产品，开拓了水产蛋白家在健康产业中的引领作用。

（3）建立了水产糜制品预制加工体系，解决了水产糜制品冷冻劣化的问题，探索了其独特营养价值，为推动健康饮食提供科学依据。

（4）构建了一系列集高效识别与标记一体的双功能多价适配体材料，实现了沙门氏菌、生物胺等的快速灵敏检测。

主要研究方向：

（1）东海特色水产品营养品质调控与精深加工；

（2）食品风味分析技术及应用；

（3）水产品中有毒有害物质快速检测；

（4）鱼糜制品的品质与营养改善；

（5）水产品中核苷酸代谢调控机制研究

代表性科研成果

1. Ultrasound-assisted phosphorylation on the functional and structural properties of ffsh gelatin [J]. Food Hydrocolloids, 2025, 166, 111364 （JCR一区，TOP)

2. High-temperature pressure cooking on the quality of Basa (Pangasius bocourti) ffsh maw: Gelling, in vitro digestion and proteomic analysis [J]. Food Chemistry,2025, 479, 143826 （JCR一区，TOP）

3. Construction of faba bean protein isolate delivery vector based on pH-driven technology: Formation mechanism, structural characterization, and delivery potential [J]. Food Hydrocolloids, 2025, 166,111351 （JCR一区，TOP）

4. Polysaccharide modiffed fish gelatin intelligent hydrogels for reliable monitoring freshness of shrimp (Litopenaeus vannamei) [J]. Food Hydrocolloids, 2025, 159 ,110699 （JCR一区，TOP）

5. Study on structure, properties and formation mechanism of cassava starch-faba bean protein heat-induced gel [J]. International Journal of Biological Macromolecules, 2025, 300,140216 （TOP）

6. Carboxymethyl chitosan-assisted formation of stable soy protein isolate emulsions and their impact on the properties of squid (Dosidicus gigas) surimi gel[J]. Food Hydrocolloids, 2025, 158, 110528. （JCR一区，TOP）

7. Insight into the mechanism of setting temperature and time on gel properties of Solenocera crassicornis surimi[J]. Food Research International, 2025, 202: 115813. （JCR一区，TOP）

8. Effect of moisture equalization time on the quality of dried pre-tenderized shrimp: Texture, digestibility, and flavor characteristics[J]. Food Chemistry, 2025, 483: 144242. （JCR一区，TOP）

9. Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure[J]. Innovative Food Science & Emerging Technologies, 2025, 102: 103998. (JCR一区，TOP）

10. Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin [J]. Food Hydrocolloids, 2024, 150, 109699 （JCR一区，TOP）

11. Ovalbumin/sodium alginate Pickering emulsion: Structural characteristics and its contribution to enhancing the gel properties of Hairtail (Trichiurus haumela) surimi[J]. Food Chemistry, 2024, 461, 140893. （JCR一区，TOP）

12. Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles[J]. Food Research International, 2024, 175: 113758. （JCR一区，TOP）

13. Explorative study for the rapid detection of adulterated surimi using gas chromatography-ion mobility spectrometry [J]. Food Chemistry, 2024, 439: 138083.（JCR 一区，TOP）

14. A HCR based multivalent aptamer amplifier for ultrasensitive detection of Salmonella [J]. Sensors and Actuators: B. Chemical, 2023, 375, 132860（JCR一区，TOP）

15. Comparative investigations of various modiffcation methods on the gelling, rheological properties and mechanism of fish gelatin [J]. Food Chemistry, 2023, 426, 136632 （JCR一区，TOP）

16. Spoilage mechanism and preservation technologies on the quality of shrimp: An overview [J]. Trends in Food Science and Technology, 2022, 129, 233-243（JCR一区，TOP ESI热点论文）

17. Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration[J]. Food Research International, 2022, 158: 111461.（JCR一区，TOP）

18.  Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein[J]. Food Chemistry, 2022, 373: 131530.（JCR一区，TOP）

19. Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein [J]. Food Hydrocolloids, 2022, 125: 107417.（JCR一区，TOP）

20. Effect of small granules in potato starch and wheat starch on quality changes of direct heated surimi gels after freezing [J]. Food Hydrocolloids, 2020, 104, 105732（JCR一区，TOP）

21. Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle [J]. Food chemistry, 2020, 319: 126559.（JCR一区，TOP）

22. Fish gelatin modifications: A comprehensive review [J].Trends in Food Science & Technology. 2019, 86, 260-269（JCR一区，TOP，ESI高被引论文）