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于璟琳


发布日期:2019-06-09

 一、导师情况简介

姓名:于璟琳 

性别: 

职务、职称:分析中心主任、高级实验师 

导师类别:硕导

主要社会兼职:

天津分析测试协会理事

二、研究方向

食品中大分子物质特别是多糖和蛋白的研究

三、科研情况(在研和已完成主要科研项目及成果、获奖情况)

科研项目

1)主持完成国家自然科学基金青年基金“中低水分含量下小麦淀粉相转变中的分子解组装机制及与淀粉消化性的相关性研究”(经费23万),31401651

2)主持完成中国高等学会实验室分会项目“大型仪器智能管理系统的建设”(5万),SY2015Z113

3)作为第一参与人完成了高等学校博士点基金新教师项目“山药抗性淀粉抗高脂血症作用及机理研究”(经费3.6万元),200800561049

4)作为第一参与人完成了天津市自然科学基金“淀粉回生过程中的自组装机制及对淀粉消化性能的影响”(经费10万元),13JCYBJC38100

5)作为第二参与人参加国家自然科学基金优秀青年基金一项(经费150万),31522043

6)参与十三五国家重点研发计划一项(经费330万)。

获奖情况

1.    学校优秀实验员

2.    校级先锋岗

3.    中国高等教育学会实验室管理工作分会先进个人

四、学术成果(发表的主要论文、著作)

Yu Jinglin, Wang Shujun. Morphological and crystalline properties of starches from new sources-Traditional Chinese Medicines (TCMs). Starch, 60, 110-114, 2008.

Yu Jinglin, Wang Shujun, Jin Fengmin, Liya Sun, Jiugao Yu. The Structure of C-type Rhizoma Dioscorea starch granule revealed by acid hydrolysis method. Food Chemistry, 113, 585-591, 2009.

Yu Jinglin, Wang Shujun, Jingrong Wang, Caili Li, Quanwei Xin, Wei Huang, Yan Zhang, Zhonghu He, Shuo Wang*. Effect of laboratory milling on properties of starches isolated from different flour millstreams of hard and soft wheat. Food Chemistry, 172, 504-514, 2015

Wang Shujun1, Yu Jinglin1, Quanwei Xin, Shuo Wang*, Les Copeland. Effect of starch damage and yeast fermentation on acrylamide formation in bread. Food Control, 73, 230-236, 2017(共同一作)

Wang Shujun, Yu Jinglin*, Zhu Qinghua, Yu Jiugao, Jin Fengmin. Granular structure and allomorph position in C-type Chinese yam starch granule revealed by SEM, 13C CP/MAS NMR and XRD. Food Hydrocolloids, 23, 426-433, 2009.

Wang Shujun, Yu Jinglin*, Chen Weiping, Liu Hongyan. Characterization and preliminary lipid-lowering evaluation of starch from Chinese yam. Food Chemistry, 108, 176-181, 2008.

Wang Shujun, Yu Jinglin*, Yu Jiugao. Conformation and location of amorphous and semi-crystalline regions in C-type starch granules revealed by SEM, NMR and XRD. Food Chemistry, 110, 39-46, 2008.

Wang Shujun, Yu Jinlin*, Yu Jiugao. The semi-crystalline growth rings of C-type pea starch granule revealed by SEM and HR-TEM during acid hydrolysis. Carbohydrate Polymers, , 74, 731-739, 2008.

Shujun Wang, Caili Li, Jinglin Yu, Les Copeland, Shuo Wang. Phase transition and swelling behavior of different starch granules over a wide range of water content. LWT-Food Science and Technology, 59,597-604,2014

Shujun Wang, Jinrong Wang, Jinglin Yu, Shuo Wang. A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules. Food Chemistry, 164,332-338,2014

Shujun Wang, Jinrong Wang, Jinglin Yu, Shuo Wang. Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis. Food Chemistry, 190,285-292,2016

五、联系方式

办公地点:泰达校区逸夫楼231

电话:6091238213920895199

通讯地址(邮编):300457

E-MAILyjl_wsj@tust.edu.cn