姓名：韩雯
电子邮箱：715365665@qq.com
通讯地址：伊滨区科技大道6号 8号楼216
简介
韩雯，女，1994年生，现任yl23455永利官网医学营养教研室讲师。
教授课程
营养烹饪技术、食品化学、功能性食品学
研究领域
食品营养学
学历及培训经历
2012.09-2016.06许昌学院 食品科学与工程学院 学士
2016.09-2019.06河南工业大学 粮油食品学院 硕士
2019.09-2023.06华南理工大学 食品科学与工程学院 博士
工作经历
2024.01-至今 洛阳职业技术学院 yl23455永利官网 讲师
学术社会兼职
无
承担科研项目情况
无
代表论著
Han, W., Liu T. X., & Tang C. H. (2023). Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols. Food Hydrocolloids. 137: 108376.
Han, W., Liu T. X., & Tang C. H. (2023). Transforming monomeric globulins into Pickering particles to stabilize nanoemulsions: Contribution of trehalose. Food Hydrocolloids. 141: 108687
Han, W., Liu T. X., & Tang C. H. (2023). Use of oligomeric globulins to efficiently fabricate nanoemulsions: Importance of enhanced structural stability by introducing trehalose. Food Hydrocolloids. 141: 108695.
Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2019). Impact of wheat bran dietary fiber on gluten and gluten-starch microstructure formation in dough. Food Hydrocolloids, 95: 292-297.
Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2019). Gluten aggregation beh**ior in gluten and gluten-starch doughs after wheat bran dietary fiber addition. LWT-Food Science and Technology, 106, 1-6.
Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2018). Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fiber. International Journal of Food Science & Technology, 50, 2650-2656.
Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2018). Influence of wheat starch on the structural changes and size distribution of gluten induced by adding wheat bran dietary fiber. Starch‐Stärke, 70(9-10), 1700302.
Han, W., Ma, S., Li, L., Zheng, X., & Wang, X. (2017). Application and Development Prospects of Dietary Fibers in Flour Products. Journal of Chemistry, doi:10.1155/2017/2163218.
Ma, S., Han, W., Li, L., Zheng, X., & Wang, X. (2019). The thermal stability, structural changeability and aggregability of glutenin and gliadin proteins induced by wheat bran dietary fiber. Food & Function, 10, 172-179.
Ma, S., Han, W., Li, L., & Wang, X. (2020). Small and large strain rheology of gluten and gluten–starch doughs containing wheat bran dietary fiber. Journal of the Science of Food and Agriculture. 100, 177-183.
Ma, S., & Han, W. (2019). Application in bakery products – Sciencedirect. Dietary Fiber: Properties, Recovery, and Applications, 279-311.
成果奖励
河南省优秀硕士论文、河南工业大学优秀硕士论文一等奖、国家奖学金、省级学业奖学金、河南省英语翻译竞赛一等奖。
荣誉称号
河南工业大学十佳优良学风标兵、河南工业大学三好学生、河南工业大学优秀学生、河南工业大学优秀毕业生。
