姓名 | 郭宗林 | 性别 | 男 | |
出生年月 | 1991.01.27 | 民族 | 汉 | |
籍贯 | 河南,开封 | 政治面貌 | 中共党员 | |
毕业院校 | 甘肃农业大学 | 专业 | 畜产品加工与贮藏保鲜 | |
学历 | 研究生 | 学位 | 博士 | |
身份证号码 | 家庭地址 | |||
邮箱地址 | gzl072810@scau.edu.cn | 通讯地址 | 广东省广州市天河区五山路beat365中国在线体育503室 | |
联系电话 | 所在院系 | beat365中国在线体育 | ||
职称 | 副教授 | 担任职务 | 无 | |
个人简介 | 2019年硕士毕业于甘肃农业大学,2022年博士毕业于甘肃农业大学,2022年10月入职beat365中国在线体育。硕士生导师,研究领域主要集中在畜禽产品加工及智能活性包装技术,近五年以第一作者在Food Hydrocolloids,Food Chemistry,Meat Science,Ultrasonics Sonochemistry,LWT-Food Science and Technology,Journal of Food Composition and Analysis等期刊发表SCI论文10篇。担任Food Hydrocolloids, Food Chemistry等食品学科权威期刊审稿人。 | |||
研究方向 | 畜禽产品加工及智能活性包装技术 | |||
承担教学 | 本科生实验方法与论文写作,畜禽副产物综合利用,畜产品加工学 | |||
科研项目 | 无 | |||
学术论文 | [1] Guo, Z. L., Ge, X. Z., Li, W. Z., Yang, L. H., Han, L., & Yu, Q. L. (2021). Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef. Food Hydrocolloids, 119, 106751. [2] Guo, Z. L., Wu, S. Z., Lin, J., Zheng, H., Lei, H. T., Yu, Q. L., & Jiang, W., F. (2023). Active film preparation using pectin and polyphenols of watermelon peel and its applications for super-chilled storage of chilled mutton. Food Chemistry, 135838. [3] Guo, Z. L., Zuo, H., Yu, Q. L., Lin, L., Gou Q., & Yang L. (2022). A novel colorimetric indicator film based on watermelon peel pectin, and anthocyanins from purple cabbage for monitoring mutton freshness. Food Chemistry, 383, 131915. [4] Guo, Z. L., Gou, Q. M., Yang, L. H., Yu, Q. L. & Han, L. (2022). Dielectric barrier discharge plasma: A green method to change structure of potato starch and improve physicochemical properties of potato starch films. Food Chemistry, 370, 130992. [5] Guo, Z. L., Han, L., Yu, Q. L. & Lin, L. (2020). Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket. Food Chemistry, 326, 127001. [6] Guo, Z. L., Ge, X. Z., Yang, L. H., Yu, Q. L., & Han, L. (2021). Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure. Ultrasonics Sonochemistry, 70, 105345. [7] Guo, Z. L., Ge, X. Z., Gou, Q. M., Yang, L. H., Han, M. S., Han, G. X., Yu, Q. L. & Han, L. (2021). Changes in chilled beef packaged in starch film containing sea buckthorn pomace extract and quality changes in the film during super-chilled storage. Meat Science, 182, 108620. [8] Guo, Z. L., Ge, X. Z., Yang, L. H., Gou, Q. M., Han, L., & Yu, Q. L. (2021). Utilization of watermelon peel as a pectin source and the effect of ultrasound treatment on pectin film properties. LWT-Food Science and Technology, 147, 111569. [9] Guo, Z. L., Ge, X. Z., Han, L., Yang, L. H., & Yu, Q. L. (2020). Ultrasound-assisted extraction and purification of taurine from bovine liver. Journal of Food Composition and Analysis, 90, 103514. [10] Guo, Z. L., Ge, X. Z., Yu, Q. L. Han, L., Zhao, H., & Cao, H. (2018). Quality predictive models for bovine liver during storage and changes in volatile flavors. International Journal of Food Properties, 21(1), 2452–2468. | |||
获奖情况 | 无
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专利 | 无 |