江南大學(xué)食品學(xué)院研究生導(dǎo)師蔣將介紹如下：

姓名：蔣將

Email：jiangjiang0909@gmail.com

通訊地址 江南大學(xué)油脂及植物蛋白研究中心（國工樓B2115）

►個(gè)人簡介

蔣將，江南大學(xué)食品學(xué)院校聘教授、碩士生導(dǎo)師， 2011年加入江南大學(xué)食品學(xué)院，研究方向?yàn)榈鞍兹橐貉芯浚�主要從事乳液界面學(xué)、蛋白物性學(xué)、肉制品加工研究。目前擔(dān)任Journal of Food Science 雜志編委。承擔(dān)國家自然科學(xué)青年基金、863項(xiàng)目、十三五國家重點(diǎn)研發(fā)計(jì)劃子課題等項(xiàng)目研究。已發(fā)表SCI論文16篇，總引用次數(shù)550余次，其中一篇為2018ESI高引論文。國際會(huì)議特邀報(bào)告（美國化學(xué)會(huì)ACS，美國食品科技年會(huì)IFT）4次，墻報(bào)10余次。

►教育背景

博士，(食品科學(xué))，（江南大學(xué)）
學(xué)士，(食品科學(xué))，（江南大學(xué)）

►研究方向

多重乳液機(jī)理研究，蛋白質(zhì)結(jié)構(gòu)與功能，肉制品加工

代表性文章

近五年發(fā)表文章：

1.Jiang, J., Zhu, B., Liu, Y., and Xiong, Y.L. 2014. Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of O/W emulsions. Journal of Agricultural and Food Chemistry 62:1683–1691.引用次數(shù)：40.

2.Jiang, J., and Xiong, Y.L. 2015. Technologies and mechanisms for safety control of ready-to-eat muscle foods: an updated review. Critical Reviews in Food Science and Nutrition 55:1886-1901.引用次數(shù)：9.

3.Jiang, J., and Xiong, Y.L. 2015. Role of interfacial protein membrane in oxidative stability of vegetable oil substitution emulsions applicable to nutritionally modified sausage. Meat science 109:56-65.引用次數(shù)：18.

4.Jiang, J., and Xiong, Y.L. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science 120:107–117. 引用次數(shù)：91.

5.Jiang, J., Tang, X., Xue, Y., Lin, G. and Xiong, Y.L. 2017. Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork. Meat Science 131:99-106. 引用次數(shù)：16.

6.Jiang, J., Jin, Y., Liang, X., Piatko, M., Campbell, S., Lo, S.K. and Liu, Y., 2018. Synergetic interfacial adsorption of protein and low-molecular-weight emulsifiers in aerated emulsions. Food Hydrocolloids 81: 15-22.引用次數(shù)：10.

7.Jiang, J., Zhang, Z., Zhao, J. and Liu, Y., 2018. The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests. Food Chemistry 268: 334-341.引用次數(shù)：6.

8.Jiang, J., Wang, Q. and Xiong, Y.L., 2018. A pH shift approach to the improvement of interfacial properties of plant seed proteins. Current Opinion in Food Science.引用次數(shù)：3.

9.Jiang, J., Jing, W., Xiong, Y.L. and Liu, Y, 2019. Interfacial competitive adsorption of different amphipathicity emulsifiers and milk protein affect fat crystallization, physical properties, and morphology of frozen aerated emulsion. Food Hydrocolloids, 87: 670-678.引用次數(shù)：1.

10.Jiang, J., Song, Z., Wang, Q., Xu, X., Liu, Y., and Xiong, Y. L. (2019). Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion. Ultrasonics Sonochemistry, 104641.引用次數(shù)：0.

獎(jiǎng)勵(lì)

中國商業(yè)聯(lián)合會(huì)1等獎(jiǎng)（第2完成人）： 豬油制油新技術(shù)與綜合開發(fā)