雷时成

[ 作者: 佚名    出自:    发表时间: 2016-10-13   点击: 1655 ]

雷时成

    别:男

出生年月:19837

    称:助教

最高学历:博士研究生

最高学位:工学博士

    箱:leisc11@163.com

    话:13607452836

教育经历

2003.9—2007.6:怀化学院化学专业,大学本科

2009.9—2010.6:陕西师范大学民族教育学院,硕士预科

2010.9—2013.6:南京农业大学食品科学专业,硕士研究生

2013.9—2016.6:南京农业大学食品科学与工程专业,博士研究生

工作经历

2007.8—2008.7:全国大学时志愿服务西部计划(湖南省花垣县道二附中),支教

2016.8—至今:怀化学院生物与食品工程学院,教师

教书育人

承担食品科学与工程、食品质量与安全本科专业必修课《天然产物化学》的教学工作。

科研项目

1、胃肠道pH值变化诱导牛奶消化肽、EGCG、壳聚糖自组装及其吸收增效机制研究,国家自然科学基金,2016.1---2018.12,参加。

2、南极磷虾磷脂的结构解析及其新型脑磷脂PaKE的抗氧化作用机制研究,国家自然科学基金,2016.1---2018.12,参加。

3、夏秋茶全程机械化生产及发酵茶新产品开发关键技术研究,江苏省科技支撑计划项目,2014.1---2016.12,参加。

4、alpha-低聚半乳糖的益生与免疫活性及其构-效关系研究,国家自然科学基金,2012.1 --- 2015.12,参加

论文专利

[1]     Xin Zhang, Shicheng Lei, Saqib Jabbar, Bing Hu, Yi Sun, Xiaoxiong Zeng. Simultaneous separation and purification of tea bioactives from summer green tea by column chromatography. Journal of the Chemical Society of Pakistan, 2014, 36 (2) (IF=1.245)

[2]     雷时成, 胡冰, 孙怡, 张鑫, 曾晓雄. 表没食子儿茶素没食子酸酯磷脂复合物的制备及其理化性质 [J]. 食品科学, 2013, 34(13):91-94.

[3]     Saqib Jabbar, Muhammad Abid, Wu Tao, Malik Muhammadd Hashim, Muhammad Saeeduddin, Bing Hu, Shicheng Lei and Xiaoxiong Zeng. Ultrasound-Assisted Extraction of Bioactive Compounds and Antioxidants from Carrot Pomace: A Response Surface Approach[J]. Journal of Food Processing & Preservation, 2015, 39 (6):1878–1888. (IF=1.159)

[4]     Saqib Jabbar, Muhammad Abid, Bing Hu, Malik Muhammadd Hashim, Shicheng Lei, Tao Wu, and Xiaoxiong Zeng. Exploring the potential of thermosonication in carrot juice processing[J]. Journal of Food Science and Technology—mysore, 2015, 52 (11):1-12. (IF=2.203)

[5]     Sun Yongkang, Ye Hong, Hu Bing, Wang Wei, Lei Shicheng, Wang Xiaoqing, Zhou Li and Zeng Xiaoxiong. Changes in crystal structure of chickpea starch samples during processing treatments: An X-ray diffraction and starch moisture analysis study. Carbohydrate Polymers, 2015, 121:169-174.(IF=4.074)

[6]     Saqib Jabbar, Muhammad Abid, Bing Hu, Malik Muhammadd Hashim, Muhammad Saeeduddin, Shicheng Lei, Tao Wu and Xiaoxiong Zeng. Influence of sonication and high hydrostatic pressure on the quality of carrot juice[J]. International Journal of Food Science & Technology, 2014, 49 (11):2449–2457. (IF=1.354)

[7]     Muhammad Abid, Saqib Jabbar, Bing Hu, Malik Muhammad Hashim, Tao Wu, Shicheng Lei, Muhammad Ammar Khan, Xiaoxiong Zeng. Thermosonication as a potential quality enhancement technique of apple juice.[J]. Ultrasonics Sonochemistry, 2014, 21 (3):984–990. (IF=4.321)

[8]     Muhammad Abid, Saqib Jabbar, Tao Wu, Malik Muhammad Hashim, Bing Hu, Shicheng lei, Xiaoxiong Zeng . Sonication enhances polyphenolic compounds, sugars, carotenoids and mineral elements of apple juice.[J]. Ultrasonics Sonochemistry, 2014, 21 (1):93-97. (IF=4.321)

[9]     Saqib Jabbar, Muhammad Abid, Bing Hu, Tao Wu, Malik Muhammad Hashim, Shicheng Lei, Xiuling Zhu, Xiaoxiong Zeng. Quality of carrot juice as influenced by blanching and sonication treatments[J]. LWT—Food Science and Technology, 2014, 55(1):16–21. (IF=2.416)

[10] Muhammad Abid, Saqib Jabbar, Tao Wu, Malik Muhammad Hashim, Bing Hu, Shicheng Lei, Xin Zhang, Xiaoxiong Zeng. Effect of ultrasound on different quality parameters of apple juice.[J]. Ultrasonics Sonochemistry, 2013, 20 (5):1182–1187. (IF=4.321)

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