尚晓敏
发布人:食品科学与工程学院  发布时间:2018-11-27   浏览次数:

 

 






 

尚晓敏,女,198812月出生,讲师,吉林省食品学会理事,吉林大学青年科技工作者协会会员,吉林大学第六届中青年教师双语教学大赛三等奖获得者。近年来主要致力于食品胶体、蛋品精深加工与副产物综合利用等应用基础研究,主要研究兴趣在于蛋白加工性能优化、大分子在复杂食品体系中的相互作用、生物活性成分包埋与递送等。主持吉林省科技厅国际科技合作项目1项,以第一/通讯作者发表SCI论文10余篇,其中Top期刊3篇;大型会议口头报告2次;指导大学生创新创业竞赛项目4项,其中省级3项,省级优秀结题1项。此外受邀担任Food HydrocolloidsSCI期刊的审稿人。

研究生招生专业:

欢迎食品、材料学、化学、生物学、生物信息学等相关专业同学报考。

联系方式:

电子邮箱:xiaominsyes@hotmail.com; xmshang@jlu.edu.cn

通讯地址:吉林省长春市西安大路5333号吉林大学和平校区食品楼301

教育及工作经历

2018.09至今,吉林大学,食品科学与工程学院,食品科学与工程系,讲师

2014.09 - 2018.03 建国大学(韩国), 生命资源食品工学,理学博士

2012.10-2014.09 弘前大学(日本), 农学生命科学,农学硕士

2008.09-2012.07 延边大学,食品科学与工程,工学学士

主讲课程:

食品营养学(国家级精品课)、功能性食品(省级精品课)

主持或参加科研项目(课题)情况:

吉林省科技厅,国际科技合作项目,20210402048GH,基于多糖-蛋白质静电互作的蛋清粉凝胶特性调控关键技术,2021.07-2024.06,主持。

代表性学术论文

T Zhang., Y Yuan., J Chai., X Wu., R.K Saini., J Liu., X Shang*. (2022). How does dextran sulfate promote the egg white protein to form transparent hydrogel? the gelation mechanism and molecular force changes. Food Hydrocolloids[J],133,107901.

  1. Liu J., J Chai., Y Yuan., T Zhang., R.K Saini., M Yang., X Shang*. (2022). Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral. Food Hydrocolloids[J],122,107094.

  2. Saini R.K., A Ranjit., K Sharma., P Prasad., X Shang., K.G.M Gowda., K.S Keum. (2022). Bioactive Compounds of Citrus Fruits: A Review of Composition and Health Benefits of Carotenoids, Flavonoids, Limonoids, and Terpenes. Antioxidants [J], 11,239.

  3. Liu J., J Chai., T Zhang., Y Yuan., R.K Saini., M Xu., S Li., X Shang*. (2021). Phase behavior, thermodynamic and rheological properties of ovalbumin/ dextran sulfate: Effect of biopolymer ratio and salt concentration. Food Hydrocolloids[J],118,106777.

  4. Saini R.K., P Prasad., R.V Sreedhar., K.A Naidu., X Shang., YS Keum. (2021). Omega-3 Polyunsaturated Fatty Acids (PUFAs): Emerging plant and microbial sources, oxidative stability, bioavailability, and health benefits-A Review. Antioxidants [J], 10, 1627.

  5. Shang, X., Muthu, M., Keum, Y.S., Chun, S., & Gopal, J. (2016). An agile, simplified and sonication medicated one-pot aqueous extraction and antibacterial assessment of predominant Korean mushrooms. RSC Advances [J], 6(15), 143-12157.

  6. Shang, X., Enkhtaivan, G., Chun, S., Gopal, J., & Keum Y.S. (2016). Transubstantiating commercial mushroom market with ultrasonically ultrasized mushroom powders showcasing higher bioactivity. International Journal of Biological Macromolecules [J], 92, 1082-1094.

  7. Kim, D., Shang, X., Assefa, A., Keum, Y.S., Saini, R.K. (2018). Metabolite profiling of green, green/red, and red lettuce cultivars: Variation in health beneficial compounds and antioxidant potential. Food Research International [J], 105, 361-370.

  8. Saini, R.K., Shang X., Ko, E.Y., Choi, J.H., & Keum, Y.S. (2016). Stability of carotenoids and tocopherols in ready-to-eat baby-leaf lettuce and salad rocket during low temperature storage. International Journal of Food Sciences and Nutrition [J], 67(5), 489-495.

  9. Saini, R. K., Shang, X., Ko, E.Y., Choi, J. H., Kim, D., & Keum, Y.S. (2016). Characterization of nutritionally important phytoconstituents in minimally processed ready-to-eat baby-leaf vegetables using HPLC-DAD and GC-MS. Journal of Food Measurement and Characterization [J], 10(2), 341-349.

    申请国家发明专利:

    尚晓敏,张婷,袁一心,柴家乐,刘静波,赵颂宁. 一种利用硫酸化多糖制备高凝胶型蛋清粉的方法[P], 吉林:CN202111539382.12021-12-15.

    会议报告:

  10. 硫酸化多糖介导的蛋清蛋白凝胶特性及增凝机理研究,第十六届蛋品科技大会暨第三届蛋品博览会,安徽 合肥,2021-10-172021-10-19

  11. Gelation properties and agglutination mechanism of egg white protein mediated by sulfated polysaccharide,第三届食品科学与营养健康国际研讨会,辽宁 大连,2021-10-202021-10-21