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基本信息
曾新安

学  位   博士

导师情况   博导

研究方向   食品绿色加工,果葡酒酿造与品评,果蔬加工

联系电话   020-87113668,39381192

Email     xazeng@scut.edu.cn

通讯地址   广州市天河区五山路381号华南理工大学13号楼237房


个人简介

曾新安教授,男,1972年生,博士生导师。2001年毕业于华南理工大学,获博士学位,现任食品科学与工程学院院长。澳大利亚蒙纳士大学、新西兰奥克兰大学访问学者。从事食品非热加工、绿色酿造及感官评价研究等,近5年主持国家自然科学基金3项,“863计划”子课题1项,省部级项目及企业委托项目20多项,入选科技部“科技创新领军人才”、教育部“新世纪优秀人才计划”、任中国食品科技学会非热分会副理事长、葡萄酒国家评酒委员、“J Food Process Preserv”副主编,“Int J Food Sci Tech”等编委,发表SCI论文90余篇,引用1000多次,成果被《New Scientist》、《Nature China》等亮点报道,入选ESI农业领域前1%高被引科学家,列2700/4733。出版专著1部,参编著作3部,其中Springer出版著作章节2部。授权发明专利42件。“果汁果酒与水果提取物绿色加工技术与装备”等成果获广东省科技一等奖3项,广东省专利金奖2项,教育部发明二等奖1项。联合国粮农组织(FAO)南南合作技术会议特邀报告,获颁国际农业工程委员会“CIGR突出贡献奖”。


科研项目

1) 广东省科技创新领军人才专项经费,名称,2014TX01N260

2)广东省自然科学基金团队项目:亚热带果汁果酒加工的品质变化规律与调控机制,2015A030312001

3)国家自然科学基金:基于细胞膜脂质体相变温度下脉冲电场致死微生物基础研究,21576099

4)国家“863计划”子课题:食品非热加工装备开发与新技术研究,2011AA100801

5)国家自然科学基金:脉冲电场极化修饰氨基酸与蛋白质及强化反应研究,21376094

6)国家十二五科技支撑计划项目:西部特果精选关键技术装备研发与集成示范2015BAD19B03

7)国家国际合作专项项目:肉品安全高光谱无损快速现场检测系统研发,S2015ZR1137

8)云南省院士专家工作站重点项目:特色白花木瓜深加工技术集成及资源综合利用 ,云科合发[2014]5号

9)教育部新世纪人才专项经费

10)广东省科技攻关项目:大宗柚子分解加工及产品综合开发核心技术研究,2012A020200002

11)广东省科技攻关项目:亚热带果蔬加工品质调控关键技术研究,2012A020100005

12)国家自然科学基金:电场强化食品常温非催化酯化反应研究,21076088

13)广东梅县帝浓酒业公司委托项目:梅县金柚酒庄建设, 2011.3-2015.2

14)云南高原葡萄酒业公司委托项目:第三代变频式酒类老熟机研制,2010.9-2013.12

15)广东祯州集团委托项目:岭南特色果酒绿色酿造,2010.3-2013.12

16)湖南株洲千金药业公司委托项目. 千金女性功能性果酒系列产品开发,2013.8-2015.12

17)云南茅粮酒业集团委托项目. 白花木瓜资源开发基础研究,2013.2-2015.12

18)云南茅粮酒业集团委托项目.木瓜醋及膳食纤维饮料开发,2013.2-2015.12



学术论文

1)Hong J, Zeng XA*, Buckow R, Han Z, Wang MS. Nanostructure, morphology and functionality of cassava starch after pulsed electric fields assisted acetylation. Food Hydrocolloids,2016,54:139-150

2)Zhang, Z. H., Zeng, X. A*., *******, C. S., *******, M., Han, Z., & Xiong, X. Y. Effects of Pulsed Electric Fields (PEF) on Vitamin C and Its Antioxidant Properties. International Journal of Molecular Sciences,2015, 16(10), 24159-24173

3)Zeng, X. A., Zhou, K., Liu, D. M*., *******, C. S., *******, M., Zhou, J. S., & Yu, S. J. Preparation of fructooligosaccharides using Aspergillus niger 6640 whole-cell as catalyst for bio-transformation. LWT-Food Science and Technology,2016, 65, 1072-1079

4)Wang, M. S., Zeng, X. A*, *******, C. S., *******, M. A., Han, Z.. Effects of Pulsed Electric Fields on the Survival Behavior of Saccharomyces Cerevisiae Suspended in Single Solutions of Low Concentration. International Journal of Food Science & Technology. doi:10.1111/ijfs.13007,2015

5)Zeng F, Gao QY, Han Z, Zeng XA, Yu SJ, Structural properties and digestibility of pulsed electric field treated waxy rice starch. Food Chemistry. 2016  , 194, 1313-1319

6)Jing Hong, Rujiao Chen, Xin-An Zeng*, Zhong Han, Effect of pulsed electric fields assisted acetylation on morphological,structural and functional characteristics of potato starch. Food Chemistry,2016, 192,15-24

7)Xiong L., Huang C, Yang XY, Lin XQ, Chen XF, Wang C, Wang B, Zeng XA*, Chen XD., Beneficial effect of corncob acid hydrolysate on the lipid production by Oleaginous Yeast Trichosporon dermatis. Preparative Biochemistry & Biotechnology,2015, V 45(5), 421-429

8)Zhi-Hong Zhang Zhong Han, Xin-An Zeng*, Xia-Yu, Xiong Yu-Jia Liu. Enhancing mechanical properties of chitosan films via modification with vanillin. International Journal of Biological Macromolecules, 2015,81,638-643

9)Rana Muhammad Aadil, Zeng XA*, Amjad Ali, Zeng Feng, Muhammad Adil Farooq, Zhong Han, Saudi Khalid and Saqib Jabbar. Influence of different pulsed electric field strengths on the quality of grapefruit juice. International Journal of Food Science and Technology, 10.1111/ijfs.12891, 2015 10:2290-2296

10)Qu JH, Liu D, Cheng JH, Sun DW, Ma J, Pu HB, Zeng XA. Applications of Near-infrared Spectroscopy in Food Safety Evaluation and Control: A Review of Recent Research Advances. Critical Reviews in Food Science and Nutrition, 2015.55(13), 1939-1954

11)Liu D, Zeng XA, Sun DW. Recent development and applications of hyperspectral imaging for quality evaluation of agricultural products: A Review. Critical Reviews in Food Science and Nutrition.2015, 55(12), 1744-1757

12)Dai Q, Cheng JH, Sun DW*, Pu HB, Zeng XA, Xiong ZJ. Potential of visible/near-infrared hyperspectral imaging for rapid detection of freshness in unfrozen and frozen prawns.Journal of Food Engineering, 2015,V149, 97–104.

13)Dai Q, Cheng JH,Sun DW*, Zeng XA. Advances in Feature Selection Methods for Hyperspectral Image Processing in Food Industry Applications: A Review. Critical Reviews in Food Science and Nutrition, 2015.55(10), 1368-1382

14)Xiong L, Huang C, Li, XM, Chen XF, Wang B, Wang C, Zeng XA*, Chen XD. Acetone-Butanol-Ethanol (ABE) Fermentation Wastewater Treatment by Oleaginous Yeast Trichosporon cutaneum.  Applied Biochemistry and Biotechnology, April 12, 2015,176(2):1-9

15)Rana M Aadil, XA Zeng*, DW Sun, MS Wang, ZW Liu, ZH Zhang. Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice. LWT- Food Science and Technology, 2015,62(1),890-893

16)Rana M Aadil, XA Zeng*, ZH Zhang, MS Wang, H Jing, Saqib Jabbar. Thermosonication: a potential technique that influences the quality of grapefruit juice. International Journal of Food Science and Technology, 2015,50(5),1144-1150

17)ZH zhang, Q Yu, XA Zeng*, DW Sun, Rana M Aadil, Z Han. Effects of pulsed electric field on selecte properties of L-tryptophan. International Journal of Food Science and Technology, 2015, 50(5),1130-1136

18)Rana M Aadil, XA Zeng*, MS Wang, ZW Liu, Z Han, J Hong, Saqib Jabbar. A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice. International Journal of Food Science and Technology, 2015, 50(5),1275-1282

19)Xu ZY, Sun DW, Zeng XA, Liu D, Pu HB. Research Developments in Methods to Reduce the Carbon Footprint of the Food System: A Review. Critical Reviews in Food Science and Nutrition, 2015.55(9), 1270-1286

20)Xiong ZJ, Xie AG, Sun DW, Zeng XA, Liu D. Applications of Hyperspectral Imaging in Chicken Meat Safety and Quality Detection and Evaluation: A Review. Critical Reviews in Food Science and Nutrition, 2015.55(9), 1287-1301

21)Cheng JH, Sun DW, Zeng XA, Liu D. Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review. Critical Reviews in Food Science and Nutrition,2015. 55(7), 1012-1025

22)Xiong L, Huang C, Yang XY, Lin XQ, Chen XF, Wang C, Wang B, Zeng XA*, Chen XD. Beneficial effect of corncob acid hydrolysate on the lipid production by oleaginous yeast trichosporon dermatics. Preparative Biochemistry & Biotechnology,2015, 45, 5, 421-429

23)MS Wang, XA Zeng*, DW Sun, Z Han. Quantitative analysis of sublethally injured Saccharomyces cerevisiae cells induced by pulsed electric fields. LWT- Food Science and Technology, 2015, 60, 2, 672-677

24)ZW Liu, XA Zeng*, DW Sun, Z Han, Rana M Aadil. Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles. Journal of Food Engineering, 2015, 153, 124-131

25)B Hu, K Huang, PJ Zang, XA Zeng, Z Han, SJ Yu*. Pulsed electric field effect on sucrose nucleation at low supersaturation. Sugar Tech, 2015, 17(1): 77-84

26)Xiong ZJ, Sun DW*, Dai Q, Han Z, Zeng XA, Wang L. Application of visible hyperspectral imaging for prediction of springiness of fresh chicken meat. Food Analytical Methods, 2015. 8, 2, 380-391

27)Dan G, Zhang ZH, Zeng XA*, Han Z, Luo WB, Tang C, Quek SY. Synergetic effects of pulsed electric field and ozone treatments on the degradation of high molecular weight chitosan. International Journal of Food Engineering. 10, 4, 2014, 775-784

28)Yang HF, Wang SL, Yu SJ*, Zeng XA*, Sun DW. Characterization and semiquantitative analysis of volatile compounds in six varieties of sugarcane juice. International Journal of Food Engineering. 10, 4, 2014 , 821-828

29)Dai Q, Sun DW, Cheng JH, Pu HB, Zeng XA, Xiong ZJ. Recent advances in de-noising methods and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety.13,6,2014, 1207-1218

30)Liu D, Ma J, Sun DW, Pu HB, Gao WH, Qu JH, Zeng XA. Prediction of color and pH of salted porcine meats using visible and near-infrared hyperspectral imaging. Food and Bioprocess Technology, 7,11, 2014,3100-3108

31)Cheng JH, Sun DW, Pu HB, Zeng XA.Comparion of visible and long-wave near-infrared hyperspectral imaging for colour measure of grass carp (Cetnopharyngodon idella). Food and Bioprocess Technology, 7,11, 2014,3109-3120

32)Liu D, Wang L, Sun D-W*, Zeng XA*, Qu J H, Ma J. Lychee variety discrimination by hyperspectral imaging coupled with multivariate classification. Food Analytical Methods. 7,9,2014,1848-1857

33) Liu D, Pu HB, Sun DW*, Zeng XA. Combination of spectra and texture data of hyperspectral imaging for prediction of pH in salted meat. Food Chemistry, v 160, 2014, p 330-337

34)Dai Q, Sun DW, Xiong ZJ, Cheng JH, Zeng XA. Recent advances in data mining techniques and their applications in hyperspectral image processing for the food industry. Comprehensive Reviews in Food Science and Food Safety, 13,5,2014, 891-905

35)Dai Q, Cheng JH, Sun DW, Zeng XA. Potential of hyperspectral imaging for non-invasive determination of mechanical properties of prawn (Metapenaeus ensis). Journal of Food Engineering, v 136, 2014, p 64-72

36)Liu D, He GH, Zeng XA, Sun DW*, Li XG. Preparation of SiO2/epoxy nanocomposite via reverse microemulsion in situ polymerization. Polymer Composites, 35(7).2014,1388-1394

37)Xiong ZJ, Sun DW, Zeng XA, Xie AG. Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes. Journal of Food Engineering, v 132, 2014, p 1-13

38)Liu ZW, Zeng XA *, Sun DW, Zhong H. Effects of PEF on the permeabilization of calcein-filled soybean lecithin vesicles. Journal of Food Engineering, 1312014 26–32

39)Liu D, Sun D-W*, Qu J H, Zeng XA*. Feasibility of using hyperspectral imaging to predict moisture content. Food Chemistry, 152, 2014, 197-204.

40)Liu YY, Zhang Y, Zeng XA*,Wang QJ*. Effect of PEF on Microstructure of Some Amino Acid Group of Soy Protein Isolates. International Journal of Food Engineering,V10(1), 2014, p113-220

41)Cheng JH, Qu JH, Sun DW*, Zeng XA*. Visible/near-infrared hyperspectral imaging prediction of textural firmness as affected by frozen storage. Food Research International, 56, 2014 , 190-198

42)Liu D, Sun D-W*, Zeng XA. Recent advances in wavelength selection techniques for hyperspectral image processing in the food industry. Food and Bioprocess Technology.7(2),2014,307-323.

43)Cheng JH, Sun DW*, Zeng XA, Pu HB. Non-destructive and rapid determination of TVB-N content for freshness evaluation by hyperspectral imaging. Innovative Food Science & Emerging Technologies, V21,2014179-187

44)Cheng JH, Sun DW, Zeng XA, Han Z. Texture and structure measurements and analysis for evaluation of freshness quality. Comprehensive Reviews in Food Science and Food Safety, 13(1),2013 , p52-61

45)Rana Muhammad Aadil, Zeng XA *, Z Han, DW Sun. Effects of ultrasound treatments on quality of grapefruit juice. Food Chemistry,141(3), 2013, 3201-3206

46)Liu D, Zeng XA, Sun D-W*. NIR spectroscopy and imaging techniques for evaluation of fish quality-a review. Applied Spectroscopy Review, 48, 2013, 609–628

47)Cheng JH, Dai, Q, Sun DW*, Zeng XA*. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection. Trends in Food Science & Technology, 34, 2013 , 18-31

48)Dan Zhao, Xin-An Zeng*,Da-Wen Sun,Dan Liu. Effects of Pulsed Electric Field Treatment on the (+)-Catechin-Acetaldehyde Condensation. Innovative Food Science and Emerging Technologies202013, 100-105

49)Zhang B, Zeng XA*, Lin WT, DW Sun, Cai JL. Effects of electric field treatments on phenol compounds of brandy aging in oak barrels. Innovative Food Sciences and Emerging Technologies, 2013, 20, 2013, 106-114

50)Hu F, Sun DW,Gao WH, Zhang ZH, Zeng XA. Effects of pre-existing bubbles on ice nucleation and crystallization during ultrasound-assisted freezing of water and sucrose solution. Innovative Food Science& Emerging Technologies, 20, 2013 , 161-166

51)Liu D, Qu J H, Sun D-W*, Pu H B, Zeng XA. Non-destructive prediction of salt contents and water activity by hyperspectral imaging in a salting process. Innovative Food Science & Emerging Technologies, 20, 2013, 316-323.

52)Zhang B, Zeng XA*, Yu SJ, Yang MF. Effect of electric field treatments on brandy aging in oak barrels. Food Bioprocess Technology, 2013, 6(7), 1635-1643

53)Liu D, Zeng XA, Sun DW, Han Z. Disruption and protein release by ultrasonication of yeast cells. Innovative Food Science& Emerging Technologies, 18, 2013, 132-137

54)Lin ZR, Zeng XA*, Yu SJ, Sun DW. Enhancement of ethanol- acetic acid esterification via PEF application. Food Bioprocess Technology, 5, 2012, 2637-2645

55)Han Z, Yu Q, Zeng XA*, Luo DH, Yu SJ. Studies on the Microstructure and Thermal Properties of Pulsed Electric Fields (PEF)-Treated Maize Starch. International Journal of Food Engineering, , 2012 131:26-32

56)Jia X, Zeng XA*. Effects of PEF on Phospholipid Molecular Conformation by Raman Spectra. Medical Materials Engineering, Applied Mechanics and Materials140, 2012329-333

57)Han Z, Zeng XA*, Yu SJ, Chen XD. Effects of Pulsed Electric Field Treatments on Some Properties of Tapioca Starch. Carbohydrate Polymers, 8920121012– 1017.

58)Liu YY, Zeng XA*, Yu SJ, Deng ZP. Effect of PEF on the microstructure and thermal properties of soy protein isolate. European Food Research Technology, 233, 2011, 841-850

59)Qin FGF, Mawson J, Zeng XA. Electro-microfiltration of the mineral particles in dairyprocessing. Desalin Water Treat, 34(1-3)2011123-128

60)Sun WW, Yu SJ*, Zeng XA, Yang XQ, Jia X. Properties of whey protein isolate-dextran conjugate prepared using PEF. Food Research International44(4):20111052-1058

61)Wang J, Guan YG, Yu SJ, Zeng XA*.Study on the Maillard Reaction Enhanced by PEF in a Glycin-Glucose Model System. Food Bioprocess Technology4(3), 2011 , 469-474

62)Han Z, Luo M, Tang XW,Zhang TY,Zhang B, Li Y, Zeng XA, Gao WH, Sun DW. Identification of the thermal denature of pork protein by SDS-PAGE and the qualities of the pork. Modern Food Science and Technology, 30(6),2014, 181-185,

63)Gao WH, Luo M, Tang XW, Zhang B, Li Y, Zeng XA, Yu XC, Han Z, Sun DW. Optimization of microwave thawing of pork loin. Modern Food Science and Technology, 30(11),2014151-155,

64)Dan G, Jia X, Chen J, Zeng XA*, Han Z. Effect of pulsed electric fields oninterface properties of phospholipids dispersion. Advanced Materials Research, v 646, 2013,p 173-177,

65)Yang HF, Wang SL, Yu SJ, Zeng XA*. Indentification and analysis of aroma components in silver rum during different stages of distillation. Modern Food Science and Technology, 2013, 29(9), 2252-2257

66)Liu D, He GH, Zeng XA. Comparative evaluation of different methods for preparation of SiO2/epoxy nanocomposite. Advanced Materials Research,  2013,v 646, p 55-58,

67)Qin FG. F*, John M, Zeng XA. Experimental Study of Fouling and Cleaning of stainless steel membrane in Electro-Microfiltration of Calcium Salt Particles. Membranes, 20111(2), 119-131

68)Zhang B, Zeng XA, Yang HF, Xue ZG, Yang MF. Effect of electric field on phenol compounds of brandy aging in oak barrels. Journal of South China University of Technology (Natural Science), v 40, n 5,2012 , p 145-148

69)Zeng XA, Liu XY. Effect of pulsed electric field on esterification of lactic acid and ethanol. Journal of South China University of Technology, v 39, n 12, 2011,p 127-131

70)杨星,曾新安,不同年份干红葡萄酒电化学参数变化分析,酿酒科技,2011,(5):32-35

71)彭郦,曾新安,高糖胁迫下低温对酿酒酵母生理特性的影响,中国酿造,2011,(8):122-124

72)樊荣,曾新安,李振伟,甜酒曲在红曲黄酒生产中的应用,现代食品科技,2011272):178-180

73)彭郦,曾新安,高糖胁迫对生长期酿酒酵母生理代谢的影响,现代食品科技,2011274):397-399

74)朱燕,曾新安,蒋龙冬,沙田柚果浆酶解工艺条件的研究,食品与机械,2011275):182-185

75)张本山,于淑娟,曾新安,梁勇,微波萃取气相色谱法测定淀粉中14种有机氯农药残留,分析测试学报,2011303):344-348

76)刘新雨,曾新安,贾晓,脉冲电场对荔枝汁中酿酒酵母的杀灭效果,食品科学,2011323):91-94

77)贾晓,曾新安,高敏,蒋龙冬,荔枝白兰地橡木桶陈酿过程中挥发酸和香兰素变化规律的研究,食品工业科技,2011326):195-197

78)杨星,曾新安,樊荣,白酒模拟体系氢键缔合时效性核磁共振研究,食品工业科,2011327):112-118

79)黄小波,马美湖,曾新安,脉冲电场处理对鸡蛋蛋白液特性的影响,中国家禽,2011337):16-22

80)彭郦,曾新安,物理场辅助酵母胞内海藻糖提取的研究,食品科技,2011367):161-165

81)何瑞雪,高文宏,曾新安,朱思明,Fe3+ 配位对水溶性大豆多糖性质的影响,食品与发酵工业,20113710):41-44

82)杨星,曾新安,温度对模拟白酒体系氢键缔合影响分析,食品与发酵工业,2011373):46-49

83)曾新安,刘新雨,脉冲电场对乳酸乙醇酯化反应的影响,华南理工大学学报(自然科学版)20113912):127-131

84)张天义,曾新安; 陈宏运,贡柑果酒蒸馏过程中高级醇含量变化研究,酿酒科技    2012,(10):52-58

85)曲佳欢,马骥,孙**,吴迪,曾新安,高光谱成像在食品质量评估方面的研究进展与应用(),肉类研究    2012264):40-45

86)马骥; 曲佳欢; 孙**; 吴迪; 曾新安,高光谱成像在食品质量评估方面的研究进展与应用(),肉类研究  2012265):42-48

87)阳梅芳; 曾新安; 孙**,不同共混状态下柚皮苷的结晶形貌研究,食品与机械,2012,285):12-14

88)唐超; 罗文波; 曾新安,臭氧降解制备低聚壳聚糖的研究,食品工业科技,20123310):250-256

89)何瑞雪; 高文宏; 曾新安; 朱思明,响应面法优化水溶性大豆多糖-()配合的合成工艺,食品科学,20123310):98-102

90)罗文波; 唐超; 曾新安,乙酸均相体系中脉冲电场对壳聚糖降解的影响,食品科学,20123317):6-9

91)胡芬; 曾新安; 韩忠; 高文宏,脉冲电场处理对玉米淀粉结构特征和消化性的影响,食品工业科技,20123324):140-146

92)赵丹; 曾新安,酒用活性炭对荔枝烈酒苦味物质影响的研究,食品工业科技,2012334):291-293

93)张宁; 杨星; 曾新安; 彭华锋,葡萄烈酒降度过程中电化学参数在线分析,食品科学,2012335):102-105

94)贾晓; 曾新安,拉曼光谱研究脉冲电场作用下磷脂脂质体构象的变化,食品工业科技,2012335):138-140

95)贾晓; 曾新安,脉冲电场对粉末磷脂分散体系颗粒性质的影响,食品科学,2012,335):42-45

96)樊荣; 曾新安; 关昕,不同方法提取的柚皮精油质量评价,食品工业科技, 2012337):202-205

97)阳梅芳; 曾新安; 刘燕燕,脉冲电场和pH值协同作用对卵白蛋白微观结构的影响,食品科学,2012339):114-117

98)刘新雨; 曾新安; 林志荣,高压脉冲电场对不同乳酸乙醇反应体系的影响,食品科学,2012,339):64-67

99)万真真; 高文宏; 曾新安,超声波协同过氧化氢氧化法制备低分子质量大豆多糖,食品与发酵工业,20123810):81-85

100)赵丹; 曾新安; 徐中岳,不同聚合度葡萄皮原花青素的抗氧化活性,食品与发酵工业,2012384):104-107

101)张斌; 曾新安; 杨华峰; 薛子光; 阳梅芳,电场对橡木桶陈酿白兰地中多酚类物质的影响,华南理工大学学报(自然科学版)2012405):145-148

102)蔡锦林,曾新安,陈宏运,木瓜果肉浸渍发酵果酒工艺研究,酿酒科技,2013,6):91-93

103)阳梅芳; 曾新安; 杨星,沙田柚中不同部位黄酮类物质的分布及含量探讨,食品工业科技,2013341):89-96

104)赵丹; 曾新安; 陈宏运; 周萌,酒模拟体系中乙醛-儿茶素缩合反应的动力学,食品科学,20133413):6-9

105)万真真; 高文宏; 曾新安,不同分子量水溶性大豆多糖铁()配合物的合成及其抗氧化活性研究,食品工业科技,20133416):109-113

106)林志荣; 曾新安; 于淑娟,脉冲电场对丙酸乙醇酯化反应影响,食品工业科技, 2013344):140-143

107)于倩,曾新安,高强脉冲电场强化甘氨酸铜螯合反应,食品与发酵工业,2013,3910):69-72

108)陈婧,曾新安,王满生食品与发酵工业,柚皮苷与脉冲电场对酿酒酵母的协同致死作用,2013,399):69-72

109)韩忠,罗嫚,唐相伟,张天义,李燕,曾新安,高文宏,孙**,SDS-PAGE电泳法对微波加热猪肉终点温度的鉴定及其理化性质的研究,华南理工大学学报(自然科学版),2014,3011):151-155

110)高文宏; 罗嫚; 唐相伟; 张斌; 李燕; 曾新安; 余旭聪; 韩忠; 孙**,微波解冻猪里脊肉过程的优化设计研究,现代食品科技,201411:151-155

111)王满生; 曾新安; 孙**,不同盐类对固体培养基水分活度的影响,食品与机械,2014306):3-6

112)王松磊,杨华峰,于淑娟,曾新安,朱思明,万行海,刘加强,不同品种甘蔗汁酿造的银朗姆酒中杂醇油含量测定,食品科学,2014,3502:137-140

113)张鹰; 王满生; 曾新安; 马学勇,金柚柚皮精油提取条件优化及其抑菌性能研究,食品工业,2041355):54-57

114)曾新安; 陈茹娇; 潘永康; 韩忠,脉冲电场对木薯醋酸酯淀粉制备及其性质的影响,现代食品科技,网络出版地址:http://www.cnki.net/kcms/detail/44.1620.TS.20150603.1124.002.html

115)黄俊翚; 曾新安; 陈达,间歇式煮沸及真空蒸发系统在啤酒生产中的应用,现代食品科技,2015,3:65-68

116)刘丽艳; 扶雄; 曾新安,产学研合作教育促进创新型应用人才培养,科教导刊(下旬)2015,2:28-30

117)张斌; 曾新安; 杨华峰; 于淑娟,电场对白兰地陈酿中氧化还原电位和电导率的影响研究,中国酿造,2015,345):60-63


获奖

1.超声协同养晶的果汁冷冻浓缩方法与设备,2015.12,广东省专利金奖

2.果汁果酒与水果提取物绿色加工技术与装备,2015.1,广东省科学技术一等奖

3.高值化糖品绿色加工关键技术及应用,2012,科学技术一等奖;

4.一种电磁场加速白兰地酒橡木陈酿的方法,2012.广东省专利优秀奖;

5.多菌种低温发酵荔枝果醋生产技术,2011 .5 ,揭阳市科学技术进步一等奖。


教授

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