學(xué)習(xí)與工作經(jīng)歷
2013.09-2017.06：江西農(nóng)業(yè)大學(xué)，食品科學(xué)與工程專業(yè)本科生；
2017.09-2020.06：江南大學(xué),，食品工程專業(yè)碩士研究生,；
2020.09-2024.06：江南大學(xué)，食品科學(xué)與工程專業(yè)博士研究生,；
2022.11-2023.11：普渡大學(xué),，食品科學(xué)系 聯(lián)合培養(yǎng)博士研究生；
2024.07-至今：佛山大學(xué),，食品科學(xué)與工程學(xué)院
研究方向
主要從事食品組分與物性,、食品碳水化合物資源開發(fā)與利用、發(fā)酵食品微生物等研究,。
獲獎(jiǎng)及榮譽(yù)
1.2022年CSC 國家公派獎(jiǎng)學(xué)金
2.一帶一路食品高校教育科技聯(lián)盟?國際學(xué)生創(chuàng)意大賽蘇韓專項(xiàng)三等獎(jiǎng)
3.The 9th Symposium of Zamoranos 會(huì)議報(bào)告優(yōu)秀報(bào)告獎(jiǎng)
教學(xué)工作
食品工藝學(xué),、食品工程原理。
教學(xué)及科研項(xiàng)目
1.主持江蘇省研究生培養(yǎng)創(chuàng)新工程項(xiàng)目 (No. KYCX21-2045)
2.參與國家重點(diǎn)研發(fā)計(jì)劃,“中式特色主食菜肴成套智能裝備創(chuàng)制”（No. 2022YFD2100300）
代表性文章
1.Hong, T., Yang, T., Huo, X., et al. (2024). Changes in the molecular and structural of wheat gluten in the presence of zein during heating: Comparative studies on gluten, glutenin and gliadin. Food Bioscience, 59, 103862. (SCI 中科院1區(qū))
2.Hong, T., Huo, X, Yang, T., et al. (2023). Insights into zein on rheological, structural, thermal properties of wheat dough under glutathione and azodicarbonamide, salt, or acidic conditions. Food Bioscience, 56, 103329. (SCI 中科院1區(qū))
3.Hong, T., Tan, Z., Yang, T., et al. Dynamic behavior of zein-gluten interaction during extruded noodle processing (2024). Food Hydrocolloids,147, 109320. (SCI 中科院1區(qū))
4.Hong, T., Wang, L., Xu, Y., et al. Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions (2023). Food Chemistry, 400, 133950. (SCI 中科院1區(qū))
5.Hong, T., Y, Ma, Y, Yuan, Guo, L., et al. (2021). Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles. Food Chemistry, 365(2), 130512. (SCI 中科院1區(qū))
6.Hong, T., Zhao, Q., Xu, D., et al. (2021). Effect of heat-treated flour on the quality and storage stability of fresh noodles. LWT- Food Science and Technology, 146, 111463. (SCI 中科院1區(qū))
7.Hong, T., Zhang, Y., Xu, D., et al. (2020). Effect of sodium alginate on the quality of highland barley fortified wheat noodles. LWT- Food Science and Technology, 140(3), 110719. (SCI 中科院1區(qū))
8.Hong, T., Ma, Y., Wu, F., et al. Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changes (2023). Journal of Cereal Science, 113740. (SCI 中科院2區(qū))
9.Hong, T., Yang, T., Chen, L. et al. Soluble soybean polysaccharides-induced changes in pasting properties of wheat flour under acidic conditions: from the view of starch molecular structure (2023). Food Bioprocess Technology, https://doi.org/10.1007/s11947-023-03175-1. (SCI 中科院2區(qū))
其他成果
無
