个人简历：

安迪工学博士，77779193永利粮食工程系专任教师

联系邮箱：andi_may@126.com

研究方向

1. 谷物化学与品质，谷物科学与营养

2. 小麦淀粉的多层级结构-面条质地特性关系

3. 面条加工过程中淀粉-蛋白质相互作用解析

学习及工作经历：

2023.06-至今      77779193永利粮食工程系教师；

2019.09-2023.06   江苏大学食品科学与工程专业工学博士；

2016.09-2019.06   河南工业大学食品科学与工程专业工学硕士；

2012.09-2016.06   河南工业大学粮食工程专业工学学士。

部分科研论文

[1] An, D., Li, H., Li, D., Zhang, D., Huang, Y., Obadi, M., & Xu, B*. The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network. Food Chemistry, 2022, 393, 133396.

[2] An, D., Li, H., Zhang, D., Huang, Y., Li, D., Obadi, M., & Xu, B*. Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure. Food Research International, 2022, 155, 111111.

[3] An, D., Li, Q., Li, E., Obadi, M., Li C., Li, H., Zhang, J., Du, J., Zhou, X., Li, N., & Xu, B*. Structural basis of wheat starch determines the adhesiveness of cooked noodles by affecting the fine structure of leached starch. Food Chemistry, 2021, 341, 128222.

[4] Hong, J., An, D., Zeng, X., Han, Z., Zheng, X*., Cai, M., Bian, K., Aadil, R. Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods. International Journal of Biological Macromolecules, 2020, 155, 516-523.

[5] Hong, J., An, D., Li, L., Liu, C., Li, M., Buckow, R., Zheng, X*., Bian, K. Structural, rheological and gelatinization properties of wheat starch granules separated from different noodle-making process. Journal of Cereal Science, 2020, 91, 102897.

[6] Hong, J., An, D., Wang, M., Liu, C., Buckow, R., Li, L., Zheng, X*., & Bian, K. Wheat noodles enriched with A‐type and/or B‐type wheat starch: Physical, thermal and textural properties of dough sheet and noodle samples from different noodle‐making process. International Journal of Food Science & Technology, 2021, 56.3111-3122.

[7] Hong, J., An, D., Liu, C., Li, L., Han, Z., Guan, E., Xu, B., Zheng, X*., Bian, K. Rheological, textural, and digestible properties of fresh noodles: Influence of starch esterified by conventional and pulsed electric field-assisted dual technique with full range of amylose content. Journal of Food Processing and Preservation. 2020, 44, e14567.

部分科研项目

江苏省研究生科研创新计划，小麦淀粉多级结构对面条食用品质的影响及其分子机制，主持；

国家自然科学基金面上，小麦淀粉粒在面条加工过程变化规律及调控，参与；

江苏政策引导类计划，面条专用小麦粉生产关键技术研究及产业化，参与；

陈克明食品股份有限公司委托项目，新型制粉技术研究及营养面制食品开发，参与。