於淑娟(華南理工大學教授)

於淑娟(華南理工大學教授)

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於淑娟,博士生導師,研究方向:功能性碳水化合物科學與技術,

基本介紹

  • 中文名:於淑娟
  • 國籍:中國
  • 民族:漢族
  • 學位/學歷:博士
  • 專業方向:功能性碳水化合物科學與技術
  • 職務:博士生導師
撐計畫項目1項,科技部農轉資金項目1項,國際合作科技攻關項目2項,企業委託項目6項,實到科研經費700多萬元。省部級鑑定成果2項,
近五年主持的國家自然科學基金
序號
項目名稱
項目性質
及來源
起止
年度
1
分子鏈空間次級鍵形成與慢消化澱粉消化特性
國家自然科學基金重點項目子課題
2013.1 -2015.12
2
美拉德產物中HMF和4-MeI的形成機理
國家自然科學基金面上項目
2013.1 -2016.12
3
美拉德反應中金屬配合物的形成機理及構效
國家自然科學基金面上項目
2011.1-2013.12
4
甘蔗酚酸金屬配合物柱上反應機理及產物構效研究
國家自然科學基金面上項目
2008.1-2010.12
2014-2015年發表的二區以上SCI收錄論文
1. Xin-Lan Wu, Shu-JuanYu*,Ke-Ren Kang, et al.. Development of aMonoclonal Antibody-based Indirect Competitive Immunosorbent Assay for4(5)-Methylimidazole Detection in Caramels. Food Chemistry, 2015,170, 354–359.
2. Guan,Y. G.; Chen, M. S.; Shu-Juan Yu*; Tang, Q.; Yan, H., Developing an effective means to reduce 5-hydroxymethyl-2-furfural fromcaramel colour. Food Chem 2014, 143, 60-65.
3. Xu X B, Liu D B, Guo X M, Shu-Juan Yu*et al.Improvement of sugar analysis sensitivity using anion-exchangechromatography–electrospray ionization mass spectrometry with sheath liquidinterface[J]. Journal of Chromatography A, 2014, 1366: 65-72.
4. Xu X B, Liu D B, Shu-Juan Yu* et al.Separation and determination of 4-methylimidazole, 2-methylimidazole and5-hydroxymethylfurfural in beverages by amino trap column coupled with pulsedamperometric detection[J]. Food chemistry, 2015, 169: 224-229.
5. Xu X B, Liu D B, Shu-Juan Yu*. Short communication: Amino trap columnimproves the separation of methylimidazoles, 5-hydroxymethyl-2-furaldehyde, andsugars in Maillard reaction[J]. Journal of dairy science, 2014, 97(11):6810-6813.
6. Xu X B, Liu D B, Zhao Y, et al.Simultaneous Analysis of 2-and 4-Methylimidazole in Caramel Color and SoftDrinks Using IC-PAD with Post-Column Addition of Hydroxide[J]. Food AnalyticalMethods, 2014: 1-7.
7. Xiao-mingGuo, Si-ming Zhu, Qiang Tang, Shu-Juan Yu*. Characterisation of the turbid particles in the extractionof sugar beet pectin. Food Chemistry,2014:(162)99-103
8. Xiao-ming Guo, Tao zhang, Shu-Juan Yu*. purifying sugar beet pectinfrom non-petic components by means of metal precipitation. Food Hydrocolloid,2015(51),69-75.
9.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu* Debranching and temperature-cycled crystallization of waxy ricestarch and their digestibility, Carbohydrate Polymers,113 (2014) 91–96
10. Feng Zeng, Qunyu Gao, Rana Muhammad Aadil, Shu-Juan Yu*.Structure anddigestibility of debranched and repeatedly crystallized waxy rice starch. Food Chemistry 187 (2015) 348–353.
11.Wang Z, Wang J,Guo S, Xue X, Shu-Juan Yu*. Iron‐ChelatingProperties of Melanoidins and Inducing Effect of Pulsed Electric Field. Journalof Food Engineering 36 (6),786-792, 2013.
12. Xu Xian Bing, MaF, Shu-Juan Yu*, Guan Y-G.Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysineduring the dairy thermal process. Journal of Dairy Science 96 (9),5487-5493, 2014.
13. Yongguang Guan a, Mingshun Chen a, Shu-Juan Yu*, Developing an effective means toreduce 5-hydroxymethyl-2-furfural from caramel colour,. Food Chemistry. 143 (2014) 60–65
14. Mingshun Chen, Yi Zhao, Shu-Juan Yu*.Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants,and anthocyanins from sugar beet molasses. Food Chemistry. 172 (2015)543–550.
15.Feng Zeng, Fei Ma, Qunyu Gao, Shu-Juan Yu*.Physicochemicalproperties and digestibility of hydrothermally treated waxy rice starch. FoodChemistry. 172 (2015) 92–98.
16.Yongguang Guan, QiangTang, Xiong Fu, Shu-Juan Yu*.Preparation of antioxidants from sugarcanemolasses. Food Chemistry. 152 (2014)552–557.
獲獎
序號
獲獎項目名稱
獎勵名稱
獎勵等級
授獎單位及國別
獎勵
年度
排名
1
高值化糖品綠色加工關鍵技術及套用
廣東省科學技術獎
1
廣東省政府
2012
第一
2
強電場處理食品綠色加工技術與裝備
教育部科技成果獎
2
教育部
2009
第二
3
食品粘稠物系精製新技術及套用
廣東省科學技術獎
1
廣東省政府
2005
第二
4
天然有色糖品的生產方法
中國專利獎
優秀
中華人民共和國國家知識產權局
2014
第一
通訊地址 廣州市天河區五山路381號華南理工大學食品科學與工程學院

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