赵昌成

发布时间2020年07月29日 09:04浏览次数:

姓名:赵昌成

研究方向:食品组学,食品微生物以及食品加工与储藏方面

职位:讲师

邮箱:zhaocc91@163.com

教育背景

2011.09-2015.06 本科就读于延边大学农学院

2015.09-2017.06 硕士就读于韩国全南大学农业与生命科学学院

2017.09-2020.02 博士就读于韩国全南大学农业与生命科学学院

工作经历

2020.04-至今 郑州大学 生命科学学院  讲师

主要成果与奖励

论文成果

1). Zhao CC.,   Kim PH., Eun JB. Influence of high-intensity ultrasound application on the   physicochemical properties, isoflavone composition, and antioxidant activity   of tofu whey. LWT-Food Science and Technology, 2020, 117, 108618.

2). Aung T.,   Bibat MAD., Zhao CC. Bioactive compounds and antioxidant activities of   Quercus salicina Blume extract. Food Science and Biotechnology, 2020, 29:   449-458.

3). Zhao CC.,   Eun JB. Shotgun metagenomics approach reveals the bacterial community and   metabolic pathways in commercial hongeo product, a traditional Korean   fermented skate product. Food Research International, 2020, 131, 109030.

4). Zhao CC.,   Eun JB. Structural and ultrastructural changes in muscle tissue of skate   during fermentation at 10. Journal of Aquatic Food Product   Technology, 2020, 1748780.

5). Zhao CC.,   Kim DW., Eun JB. Physicochemical properties and bacterial community dynamics   of hongeo, a Korean traditional fermented skate product, during fermentation   at 10. LWT-Food Science and Technology, 2019, 104: 109-119.

6). Zhao CC.,   Benjakul S., Eun JB. Change in protein composition and textural properties of   the muscle of skate fermented at 10. International Journal of Food Properties,   2019,22: 172-184.

7). Zhao CC.,   Eun JB. Influence of ultrasound application and NaCl concentrations on   brining kinetics and textural properties of Chinese cabbage.   Ultrasonics-sonochemistry, 2018, 49: 137-144.

8). Zhao CC.,   Eun JB. Isolation and identification of hyper-ammonia-producing bacteria from   commercial fermented skates. Journal of Food Science and Technology. 2018,   55: 5082-5090.  

9). Zhao CC.,   Eun JB. Kinetic study of mass transfer in different parts of Chinese cabbage   during brining. Journal of Food Process Engineering. 2017, e12666.

10). Zhao CC.,   Jiang GH., Eun JB. Optimization of drying process for squid-laver snack by a   combined method of fuzzy synthetic and response surface methodology. Journal   of Food Quality, 2017, 9761356.

项目经历

2017.09-2020.02 韩国国家自然科学基金项目:鳐鱼发酵过程中氨味形成机制探索;主要参与人

学术兼职

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