Sep, 2008- July, 2011 Chinese Academy of Agricultural Science
Master Degree of Food Science
My research interests are in the areas of dairy science & technology, dairy product development, the component changing mechanism during processing, especially cheese processing and application. Mozzarella is one of the most popular cheeses. Rheological properties are the most important processing quality for Mozzarella. Currently there is no systematic study of changes in the rheological properties of Mozzarella cheese under the change mechanism of different rheological state and the intramolecular structure. This project use the glass transition theory to research the rheological properties of Mozzarella. We use DSC detect the thermal characteristics combined with thermodynamic models and equations to get the state diagram of Mozzarella. The Mozzarella cheese was divided into three states: glassy, rubbery and viscous flow state. We detected the rheological properties in different state, use fluorescence spectroscopy to study the hydrophobic interaction changes, use Fourier Transform Infrared Spectroscopy to study the secondary structure changes of cheese protein, analysis the structure and intermolecular forces changes.
1.Hongjuan Li#, Shuwen Zhang#, Jing Lv, Lu Liu, Hankie Uluko, Jiaping Lv*, Antifungal activities and effect ofLactobacillus caseiAST18 on the mycelia morphology and ultrastructure ofPenicillium chrysogenum, Food Control, 2014, 43: 57-64 2.Hongjuan Li, Lu Liu, Shuwen Zhang, Hankie Uluko, Wenming Cui, Jiaping Lv*, Potential use ofLactobacillus caseiAST18 as a bioprotective culture in yogurt, Food Control, 2013, 34(2): 675-680 3.Hongjuan Li, Lu Liu, Shuwen Zhang, Wenming Cui, Jiaping Lv*, Identi?cation of antifungal compounds produced byLactobacillus caseiAST18, Current Microbiology, 2012,65(2): 156-161 4. Zhang Shiuwen,Li Hongjuan, Hankie Uluko, Liu Lu, Pang Xiaoyang, Lv Jiaping*, Investigation of protease production by pseudomonas fluorescens bj-10 and degradation on milk proteins, Journal of Food Processing & Preservation, 2015, 39(6): 2466-2472 5. Hankie Uluko, Lu Liu,Hongjuan Li, Wenming Cui, Shuwen Zhang, Lili Zhao, Haixiao Xue, Jiaping Lv*, Effect of power ultrasound pretreatment on peptidic profiles and angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates, Journal of the Science of Food and Agriculture, 2014, 94(12): 2420-2428 6. Hankie Uluko,Hongjuan Li, Wenming Cui, Shuwen Zhang, Lu Liu, Jiaping Lv*, Response surface optimization of angiotensin converting enzyme inhibition of milk protein concentrate hydrolysates in vitro after ultrasound pretreatment, Innovative Food Science & Emerging Technologies, 2013, 20(4): 133-139
Dairy Technology for undergraduate students
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