Jian Guo
 
time: 2017-04-11

Personal Information

Name: JianGuo
Introduction:Assistant Research Fellow

School of Food Science and Engineering
 Tel:020-87114262
 Fax:0086-20-87114263
 E-mail:
feguojian@scut.edu.cn


Education Background
2001.9~2005.6 Bachelor Degree Food Science and Engineering, South China Agricultural University
 2005.9~2008.6 Master Degree
Food Science, South China Agricultural University,
 2008.9~2012.6 Doctor Degree
Cereals, Oils and Vegetable Protein Engineering, South China University of Technology
Employment Summary
Post Doctor (2012.9-2014.12) School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
 Assistant Research Fellow (2015-present) School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.

Field of Research
Aggregation behavior of vegetable proteins and preparation of functional protein-based particles
Current Research Projects
1.Modifying the microstructure of low fat, salt and sugar foods with micro-particulated protein. The National Natural Science Fund, 31501425, 2016-2018
 2.Fabrication of food microstructure via vegetable protein-based functional particles. The Fundamental Research Funds for the Central Universities, 2015ZM047, 2015-2016
 3.Microstructure regulatory mechanism of the protein/polysaccharide edible double network gel and its oral processing properties. The China Postdoctoral Science Foundation, 2014T70811, 2014
 4.Fabrication of protein-polysaccharide double-network gel and characterization of its texture properties. The China Postdoctoral Science Foundation, 2013M530367, 2013-2014

Publications(*as corresponding author)

1.Guo, J., Zhang, Y., Yang, X.-Q.*. A novel enzyme cross-linked gelation method for preparing food globular protein-based transparent hydrogel. Food Hydrocolloids, 2012, 26(1), 277-285.

2.Guo, J., Yang, X.-Q.*, Gu, W., Yuan, D.-B., Wang, J.-M., Wu, N.-N. Inhibition of glycinin thermal aggregation by an artificial chaperone sodium dodecyl sulphate. International Journal of Food Science and Technology, 2012, 47(4), 665-673.

3.Guo, J., Yang, X.-Q.*, He, X.-T., Wu, N.-N., Wang, J.-M., Gu, W., Zhang, Y.-Y. Limited aggregation behavior of β-conglycinin and its terminating effect on glycinin aggregation during heating at pH 7.0. Journal of Agricultural and Food Chemistry, 2012, 60(14), 3782-3791.

4.Guo, J., Jin, Y.-C., Yang, X.-Q.*, Yu, S.-J., Yin, S.-W., Qi, J.-R. Computed microtomography and mechanical property analysis of soy protein porous hydrogel prepared by homogenizing and microbial transglutaminase cross-linking. Food Hydrocolloids, 2013, 31, 220-226.

5.Guo, J., Liu, Y.-C., Yang, X.-Q.*; Jin, Y.-C., Yu, S.-J., Wang, J.-M., Hou, J.-J., Yin, S.-W. Fabrication of edible gellan gum/soy protein ionic-covalent entanglement gels with diverse mechanical and oral processing properties. Food Research International, 2014, 62, 917-925.

6.Guo, J., Hu, L., Yang, X.-Q.*, Yu, S.-J., Liu, Y.-C., Jin, Y.-C. Influence of soy protein isolate prepared by phosphateassisted hydrothermal cooking on the gelation of myofibrillar protein. Journal of the American Oil Chemists’ Society, 2015, 92, 523-531.

7.Guo, J., Zhou, Q., Liu, Y.-C., Yang X.-Q.*, Wang, J.-M., Yin, S.-W., Qi, J.-R. Preparation of soy protein-based microgel particles using a hydrogel homogenizing strategy and their interfacial properties. Food Hydrocolloids, 2016, 58, 324-334.

Courses Offered
1.“Protein chemistry and engineering” for postgraduate students majoring in Food Science
 2.“Spectroscopy in food science” for postgraduate student majoring in Food Science.