Personal profile
| Research direction: Engaged in research related to deep processing and high-value applications of animal derived proteins. The main research direction focuses on the gel, emulsification characteristics, oil-water interface behavior and protein lipid co oxidation phenomenon of protein, regulates the fine microstructure of oil in water emulsion food, improves the physical and chemical properties and sensory quality of emulsion food, and provides innovative theoretical support for the application of animal origin egg white in liquid food or emulsion delivery system. |
Education experience
| 2018.09-2022.06 Doctor of Engineering in Livestock Product Processing Engineering, Northeast Agricultural University, 2015.09-2018.06 Master of Engineering in Livestock Processing Engineering, Northeast Agricultural University2011.09-2015.06 Bachelor of Grain Engineering Engineering from Heilongjiang Bayi Agricultural University |
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