焦博

 

 

一、论文

1.      Bo Jiao and Aimin Shi, Qiang Wang*, Bernard P. Binks*. High Internal Phase Emulsions Stabilized Solely by Food-grade Peanut Protein Microgel Particles with Multiple Potential Applications. Angewandte Chemie International Edition, 2018, 57, 9274-9278. IF= 12.959 （化学TOP 1区）

2.    Bo Jiao and Aimin Shi, Hongzhi Liu, Xiaojing Sheng, Li Liu, Hui Hu, Benu Adhikari, Qiang Wang*. Effect of electrostatically charged and neutral polysaccharides on the rheological characteristics of peanut protein isolate after high-pressure homogenization, Food Hydrocolloids, ,2018, 77, 329-335. IF=7.053（农林科学TOP 1区）

3.      Bo Jiao, Hui Hu, Aimin Shi, Hongzhi Liu, Li Liu, Qiang Wang*, Wusheng Fu, Benu Adhikari. An improved method for the measurement of 3-monochloropropanediol esters by matrix solid-phase dispersion supported liquid–liquid extraction. International Journal of Food Science and Technology, 2017, 52, 2404–2411. IF=2.773（农林科学2区）

4.      Aimin Shi and Bo Jiao, Hongzhi Liu, Song Zhu, Minjiang Shen, Xiaolong Feng, Li Liu, Hui Hu, Qiang Wang*. Effects of Proteolysis and Transglutaminase Cross-linking on Physicochemical Characteristics of walnut protein isolate. LWT- Food Science and Technology， 2018, 97: 662-667. IF=4.006（农林科学TOP 1区）

5.      焦博,石爱民,刘红芝,刘丽,胡晖,杨颖,王强.基于食品级固体颗粒稳定的Pickering乳液研究进展[J].食品科学,2018,39(05):296-303.

6.  焦博,胡晖,刘红芝,刘丽,石爱民,王强.食用油中3-氯-1,2-丙二醇酯的研究进展[J].中国粮油学报,2015,30(06):140-146.

7.  罗英极,陆海勤,焦博.化学添加剂对碳酸钙晶体的影响[J].食品工业,2013,34(05):178-181.

8.   Bo Jiao, Aimin Shi, Hongzhi Liu, Li Liu, Hui Hu, Qiang Wang*. Peanut Protein Microgel Particles Stabilized High Internal Pickering Emulsion as Nutraceutical Delivery System. Advanced in Functional Materials 2018. (accepted for poster presentation)

二、专利

Ø已授权

1.一种使用花生分离蛋白制备的Pickering 乳液及其制备方法，授权号：ZL 201710720028.6

2.一种检测调制乳中酵母β-葡聚糖含量的方法，授权号：201610711199.8

3.一种检测食用油中3-氯-1,2-丙二醇酯含量的方法，授权号：ZL 201410438232.5

4.一种同时检测花生中白藜芦醇的四种异构体的方法，授权号：ZL 2017105432486

5.Method for Simultaneously Detecting Four Isomers of Resveratrol in Peanut. U.S Patent: 15/790,127,2017-10-23

Ø  申请中

1. 一种同步制备低温压榨花生油及半脱脂休闲食品的方法，申请号：201510907197

2. 一种荷载反式白藜芦醇/苷的人造奶油替代物及其制备方法，申请号：201811223755.2

三、标准

1. 国家农业行业标准 NY/T 2786-2015 低温压榨花生油生产技术规范

四、荣誉及奖项

1. 北京市优秀毕业生

2. 福建医学科技奖二等奖

3. 中国农业科学院高水平论文奖

4. 中国农业科学院一等学业奖学金

5. “孟山都”奖学金

6. 中国农业科学院2018届毕业生发言代表