共找到3條詞條名為於淑娟的結果 展開

於淑娟

華南理工大學教授

於淑娟,博士生導師,研究方向:功能性碳水化合物科學與技術,

基本內容


撐計劃項目1項,科技部農轉資金項目1項,國際合作科技攻關項目2項,企業委託項目6項,實到科研經費700多萬元。省部級鑒定成果2項,
近五年主持的國家自然科學基金
序號項目名稱
項目性質
及來源
起止
年度
1分子鏈空間次級鍵形成與慢消化澱粉消化特性國家自然科學基金重點項目子課題2013.1 -2015.12
2美拉德產物中HMF和4-MeI的形成機理國家自然科學基金面上項目2013.1 -2016.12
3美拉德反應中金屬配合物的形成機理及構效國家自然科學基金面上項目2011.1-2013.12
4甘蔗酚酸金屬配合物柱上反應機理及產物構效研究國家自然科學基金面上項目2008.1-2010.12
2014-2015年發表的二區以上SCI收錄論文
1. Xin-Lan Wu, Shu-JuanYu*,Ke-Ren Kang, et al.. Development of aMonoclonal Antibody-based Indirect Competitive Immunosorbent Assay for4(5)-Methylimidazole Detection in Caramels. Food Chemistry, 2015,170, 354–359.
2. Guan,Y. G.; Chen, M. S.; Shu-Juan Yu*; Tang, Q.; Yan, H., Developing an effective means to reduce 5-hydroxymethyl-2-furfural fromcaramel colour. Food Chem 2014, 143, 60-65.
3. Xu X B, Liu D B, Guo X M, Shu-Juan Yu*et al.Improvement of sugar analysis sensitivity using anion-exchangechromatography–electrospray ionization mass spectrometry with sheath liquidinterface[J]. Journal of Chromatography A, 2014, 1366: 65-72.
4. Xu X B, Liu D B, Shu-Juan Yu* et al.Separation and determination of 4-methylimidazole, 2-methylimidazole and5-hydroxymethylfurfural in beverages by amino trap column coupled with pulsedamperometric detection[J]. Food chemistry, 2015, 169: 224-229.
5. Xu X B, Liu D B, Shu-Juan Yu*. Short communication: Amino trap columnimproves the separation of methylimidazoles, 5-hydroxymethyl-2-furaldehyde, andsugars in Maillard reaction[J]. Journal of dairy science, 2014, 97(11):6810-6813.
6. Xu X B, Liu D B, Zhao Y, et al.Simultaneous Analysis of 2-and 4-Methylimidazole in Caramel Color and SoftDrinks Using IC-PAD with Post-Column Addition of Hydroxide[J]. Food AnalyticalMethods, 2014: 1-7.
7. Xiao-mingGuo, Si-ming Zhu, Qiang Tang, Shu-Juan Yu*. Characterisation of the turbid particles in the extractionof sugar beet pectin. Food Chemistry,2014:(162)99-103
8. Xiao-ming Guo, Tao zhang, Shu-Juan Yu*. purifying sugar beet pectinfrom non-petic components by means of metal precipitation. Food Hydrocolloid,2015(51),69-75.
9.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu* Debranching and temperature-cycled crystallization of waxy ricestarch and their digestibility, Carbohydrate Polymers,113 (2014) 91–96
10. Feng Zeng, Qunyu Gao, Rana Muhammad Aadil, Shu-Juan Yu*.Structure anddigestibility of debranched and repeatedly crystallized waxy rice starch. Food Chemistry 187 (2015) 348–353.
11.Wang Z, Wang J,Guo S, Xue X, Shu-Juan Yu*. Iron‐ChelatingProperties of Melanoidins and Inducing Effect of Pulsed Electric Field. Journalof Food Engineering 36 (6),786-792, 2013.
12. Xu Xian Bing, MaF, Shu-Juan Yu*, Guan Y-G.Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysineduring the dairy thermal process. Journal of Dairy Science 96 (9),5487-5493, 2014.
13. Yongguang Guan a, Mingshun Chen a, Shu-Juan Yu*, Developing an effective means toreduce 5-hydroxymethyl-2-furfural from caramel colour,. Food Chemistry. 143 (2014) 60–65
14. Mingshun Chen, Yi Zhao, Shu-Juan Yu*.Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants,and anthocyanins from sugar beet molasses. Food Chemistry. 172 (2015)543–550.
15.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu*.Physicochemicalproperties and digestibility of hydrothermally treated waxy rice starch. FoodChemistry. 172 (2015) 92–98.
16.Yongguang Guan, QiangTang, Xiong Fu, Shu-Juan Yu*.Preparation of antioxidants from sugarcanemolasses. Food Chemistry. 152 (2014)552–557.
獲獎
序號獲獎項目名稱獎勵名稱獎勵等級授獎單位及國別
獎勵
年度
排名
1高值化糖品綠色加工關鍵技術及應用廣東省科學技術獎1廣東省政府2012第一
2強電場處理食品綠色加工技術與裝備教育部科技成果獎2教育部2009第二
3食品粘稠物系精製新技術及應用廣東省科學技術獎1廣東省政府2005第二
4天然有色糖品的生產方法中國專利獎優秀中華人民共和國國家知識產權局2014第一
通訊地址 廣州市天河區五山路381號華南理工大學食品科學與工程學院