职 称:讲师
学 历:博士
E-mail:yuyinghu716@163.com
研究方向:乳液递送体系胃肠道消化行为分析
学习、工作经历:
胡煜莹,女,1993年7月,中共党员。于2022年6月获华中农业大学食品科学专业博士学位,现任职于十大信誉好的平台,从事食品科学与工程相关科研教学工作。
2022.07 - 至今 十大信誉好的平台 食品科学与工程 讲师
2019.10-2021.06 美国麻省大学 食品科学 CSC联合培养博士
2015.09-2022.06 华中农业大学 食品科学 硕博连读 博士
2013.02-2015.06 中南财经政法大学 行政管理 双学位
2011.09-2015.06 十大信誉好的平台 食品科学与工程 学士
研究成果:
1)Hu Yuying, Li Chunmei, Regenstein Joe M, Wang Lufeng. Preparation and properties of potato amylose-based fat replacer using super-heated quenching Carbohydrate Polymers 2019, 223. (IF 10.723 一区Top)
2)Hu Yuying, David Julian McClements, Wang Lufeng, Li Chunmei. Formation and characterization of starch-based spherulite: Effect of molecular weight of potato amylose starch Food Chemistry 2021, 371. (IF 9.231 一区Top)
3)Hu Yuying, Yu Ben, Wang Lufeng, David Julian McClements, Li Chunmei. Study of dextrin addition on the formation and physicochemical properties of whey protein-stabilized emulsion: Effect of dextrin molecular dimension Food Hydrocolloids 2022, 128. (IF 11.504 一区Top)
4)Hu Yuying, Tan Yunbing, David Julian McClements, Wang Lufeng. Fabrication, characterization and in vitro digestive behavior of Pickering emulsion incorporated with dextrin Food Chemistry 2022, 384. (IF 9.231 一区Top)
5)Hu Yuying, Li Chunmei, Tan Yunbing, David Julian McClements, Wang Lufeng. Insight of rheology, water distribution and in vitro behavior of starch based-emulsion gel: Impact of potato starch concentration Food Hydrocolloids 2022, 132. (IF 11.504 一区Top)
6)Hu Yuying, Wang Guanghong, Pan Siyi, Wang Lufeng. Influence of ethylene and ethephon treatments on the peel color and carotenoids of Gannan Newhall navel orange during postharvest storage Journal of Food Biochemistry 2018, 42(5).(Cover paper, pp.e12534)(IF 3.654 三区)
7)Zhou Hualu, Hu Yuying, Tan Yunbing, Zhang Zhiyun, David Julian McClements. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison Food Chemistry 2021, 364. (IF 9.231 一区Top)
8)Guo Qing, Shu Xin, Hu Yuying, Su Jiaqi, Chen Shuai, Eric A. Decker, Gao Yanxiang. Formulated protein-polysaccharide-surfactant ternary complexes for co-encapsulation of curcumin and resveratrol: Characterization, stability and in vitro digestibility Food Hydrocolloids 2021, 111. (IF 11.504 一区Top)
9)刘程玲 胡煜莹 王力翾 王鲁峰 普鲁兰酶酶解处理红薯淀粉及其性质研究 中国粮油学报 2018, 33(2), 6-11.
10)王鲁峰 胡煜莹 刘凤霞 徐晓云 潘思轶一种粉丝粉条的加工方法 (授权公布号: CN105495547B)