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刘国琴

浏览：59 来源：华南理工大学轻工与食品学院原文：

个人简介
科研项目
学术论文
获奖
专利
承担教学
研究生培养

姓名：刘国琴	性别：女
民族：未填写	出生年份：未填写
最高学历：研究生	学位：博士
研究内容主要涉及食用油加工新技术，功能性油脂制备关键技术以及油脂加工过程有害物质的检测、产生机理研究及调控。　　曾承担和参加的国家和省部级项目20余项，目前正在主持承担和参加的主要项目有：国家“十二五”科技支撑计划项目；国家高技术研究发展计划（863计划）项目；国家自然科学基金重点项目和面上项目；公益性行业（农业）科研专项等；在国内外著名刊物发表论文100余篇，其中SCI/EI收录论文30余篇，获得国家发明专利15项，出版专业著作5部，制定国家标准2项。兼中国粮油学会专家组成员，油脂分会常务理事，美国油脂化学(AOCS)会员，国内外著名刊物的审稿人。

　　学术论文

　　1. Kinetics of theEpoxidation of Soybean Oilwith H2O2Catalyzed by Phosphotungstic HeteropolyAcid in the Presence of Polyethylene Glycol. Eur.J.Lipids Sci.Technol. 117, 2015 (Sci收录)

　　2. Preparation and characterization of kidney bean protein isolate (KPI)chitosan (CH) composite films prepared by ultrasonic pretreatment,2014, FoodHydrocolloids, 36:60-69,2014. (Sci收录)

　　3.Rheological Properties of Organogels Developed by Sitosterol and Lecithin. Food research international. 53,42-48,2013(Sci收录)

　　4. Structureand Physical Propertie of Organogels Developed by Sitosterol and Lecithin. withSunflower Oil. J.Am oil Chem Soc . 91,1783-1792,2014 (Sci收录)

　　5. Effectof High-pressure Microfluidization on the Crystallization Behavior of Plam Stearin—PalmOlein Blends. Molecules. 19,5348-5359,2014(Sci收录)

　　6. Effectof freeze–thaw cycles on the molecular weight andsize distribution of gluten. Food research international,53,409-416,2013 (Sci收录)

　　7. Food and ChemicalToxicology, 60:536-541, 2013 (Sci收录)

　　8.Glyoxal derived from triglycerideparticipating in diet-derivedNε-carboxymethyllysine formation.Food research international. Food researchinternational,51(2):836-840. 2013 (Sci收录)

　　9. Review ofthe characteristics of food-derived and Endogenous N-epsilon-carboxymethyllysine[J]. Journal of Food Protection, 2013, 76(5): 912-918. (Sci收录)

　　10. Effect ofFrozen Storage on Molecular Weight,Size Distribution and Conform -ation of Gluten by SAXS and SEC-MALLS. Molecules,17, 7169-7182, 2012. (Sci收录)

　　11. FractionalSeparation and Estimation of Mark-Houwink-Sakurada Equation Parameters forGluten. International Journal of Food Enginering,2012:8(1):1-17. (Sci收录)

　　12. Investigationof the relationship of malt protein and beer haze by proteome analysis, Journalof Food Processing and Preservation, 2012, 36, 169-175(Sci收录)

　　13. Starchstearate as a novel encapsulation wall material and its effect on oil-waterinterfacial tension. Journal of Controlled Realease, 2011,152:226-227(Sci收录)

　　14. Investigationof hordeins during brewing and their influence on beer haze by proteomeanalysis. Journal of Food Biochemistry, 35, 1522-1527, 2011.( Sci收录)

　　15. Study on theregeneration of quaternary ammonium heteropolyphosphatotungstatecatalyst.Aavance Materials Research,2014(1004-1005):1000-1004(EI收录)

　　16. Effect of storage conditions on apparentviscosity of oleogel developed by β-sitosterol andlecithin with sunflower oil.Aavance Materials Research, 2014(1004-1005):903-907(EI收录)

　　17. Study on Solubility, Water-holding Capacity andStability of Polypeptide from Camellia Seed Meal. Aavance Materials Research,2014(1033-1034):758-761(EI收录)

　　18. Optimization of HS-SPME for GC-MS analysis ofvolatiles compounds in roasted sesame oil. Aavance Materials Research, 2014 (881-883):61-64(EI收录)

　　19. Emulsifying and foaming properties of wheatgluten influenced by high pressure microfluidization. Aavance MaterialsResearch, 2013 (690-693):1321-1330(EI收录)

　　20. Synthesis of Epoxidized Soybean Oil via PhaseTransfer Catalysis. Aavance Materials Research, 2013 (690-693):1061-1064(EI收录)

　　21. Effect of high pressure microfluidization onsecondary structure of wheat gluten in different solvents. Aavance MaterialsResearch, 2013 (781-784):770-773(EI收录)

　　22. Antioxidative activity and functional propertiesof hydrolysates of camellia seed meal treated with trypsin. Aavance Materials Research,2012 (554-556): 1174-1177 (EI收录).

　　23.Functional properties ofultrasonically treated wheat gluten. Aavance MaterialsResearch, 2012 (463-464):855-860(EI收录)

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