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Xiang-li Ding

NAME  : Xiang-li Ding, Ph.D

CURRENT POSITION : Lecturer

DEPARTMENT : School of Food Science and Engineering & School of Tourism and Culinary Science, Yangzhou  University

ADDRESS: 196 West Huayang Ave., Yangzhou, Jiangsu 225009, P.R. China. 

TEL: (86)-13585233132

EMAIL: dingxl@yzu.edu.cn

 

Researchgate: https://www.researchgate.net/profile/Xiangli_Ding

                               

 

Higher Education

2008    Ph.D. in Cereal, oil and plant protein, School of Food Science and Technology, Jiangnan University, Wuxi, P.R.China

2004    B. S. in Food Science and Engineering, School of Food Science and Engineering, Qingdao  Agricultural University,  Qingdao, P.R.China

 

Professional Appointments

Lecturer, 2016-present

School of Food Science and Engineering, Yangzhou  University, Yangzhou, P.R.China

 

Research Interests

·      Purification, identification and functional activity exploration of cereal ingredients;

·      Relationship between ingredients and baking food properties.

·      Effect of food processing technologies on baking foods and their working mechanism.

·      R&Ds of baking foods with innovative food processing technology and food ingredients.

 

Grant Proposals

1. Study on the effect and mechanism of barley antifreeze protein on baker’s yeast during frozen storage, 2018-2021, National Science Foundation of China (31701634), 240,000 RMB; 

2.Molecular simulation of plant antifreeze protein action mechanism and its effects on ice crystal modification and inhibition in food” ,  2012-2015, National Science Foundation of China (31701634), 620,000 RMB;

3. Study on the specific extraction, purification and activity enhancement of carrot antifreeze protein” , 2011-2015Graduate students innovation research program of Jiangsu provincial (CXZZ12_0765) , 60,000 RMB;

4. Multi-scale study on the extraction of ice structure protein cold acclimated plants using cloud point extraction technology” , 2010- 2012National Science Foundation of China (20906039), 200,000 RMB;

 

Publications (* Denoted to Corresponding Author)

  1. Ding, X L; Zhang, H*; Liu, W H, et al., Extraction of Carrot (Daucus carota) Antifreeze proteins and evaluation of their effects on frozen white salted noodles[J]. Food and Bioprocess Technology 2014, 7, 842-852.

  2. Ding, X L; Zhang, H*; Chen, H Y, et al., Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.) [J]. Food Chemistry, 2015,175, 74-81.

  3. Ding, X L; Zhang, H*; Wang, L, et al., Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles [J]. Food Hydrocolloids, 2015,47, 32-40.

  4. Ding, X L; Zhang, H*; Shen Y B. “Extraction of antifreeze protein from carrot and application in deep-frozen noodles” (Oral presentation), The 9th International Conference of Food Science and Technology, May 28-29, 2011 in Hangzhou, China.

  5. Zhang Y., Zhang H. *, Wang L., Qian H. F., Qi X. G., Ding X. L., Hu B., Li J. J.: The effect of oat beta-glucan on in vitro glucose diffusion and glucose transport in rat small intestine. Journal of the Science of Food and Agriculture,  2016, 96:484-91.

  6. Zhang Y. J., Zhang H. *, Ding X. L., Cheng L. L., Wang L., Qian H. F., Qi X. G., Song C. Y.: Purification and Identification of Antifreeze Protein From Cold-Acclimated Oat (Avena sativa L.) and the Cryoprotective Activities in Ice Cream. Food Bioprocess Technol , 2016, 9:1746-55.

© 2018 School of Tourism and Cuisine (School of Food Science and Engineering)
Add: 196 Huayang West Road, Yangzhou  Zip code: 225127  Tel: +86.514-87978096 87978002  Fax: +86.514-87978096  E-mail: lyxy@yzu.edu.cn
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