孟凡冰

作者:时间:23-02-27 10:21浏览:字体:

孟凡冰,工学博士,教授

成都大学,食品与生物工程学院,食品工程系

邮箱:mfb1020@163.comQQ862572535


一、工作及教育经历

20157月—至今,成都大学,食品与生物工程学院,讲师/副教授/教授

20129月—20156月,西南大学,粮食、油脂及植物蛋白工程专业,博士

20099月—20126月,西南大学,农产品加工及贮藏工程专业,硕士

20059月—20096月,聊城大学,食品科学与工程专业,本科

二、研究方向

主要从事功能食品、农产品加工及贮藏、食品安全、碳水化合物资源开发与利用等研究。


三、科研项目

近年来主持国家自然科学基金及省科技计划项目4项,厅局级项目7项;参与包括国家重点研发在内的省部级项目10余项代表性项目如下:

1. 传统中式高盐稀态酱油露晒发酵过程生物胺形成规律及控制研究,四川省重点研发项目(2022YFS0514)  主持

2. 黑蒜中类黑精的富集与高益生活性产品的研究与开发,四川省重点研发项目( 2022YFSY0030)  子课题主持

3. 特色食疗农产品标准法规信息收集与整理,农业农村部食物与营养发展研究所  主持

4. 辛烯基琥珀酸魔芋葡甘聚糖酯的自组装行为及控释机制研究,国家自然科学基金( 31601427)  主持

5. 特色优质水果采后品质劣变控制及安全保鲜关键技术创新与集成(关键技术攻关),四川省重点研发项目(2019YFN0174)  子课题主持

四、科研论文

Food HydrocolloidsCarbohydrate PolymersFood Chemistry等重要学术刊物上发表学术论文40余篇,其中第一作者或通讯作者30篇(SCI收录17篇,EI收录3篇)。近5年代表性论文如下:

[1] Yan Luo#, Yun-Cheng Li , Fan-Bing Meng*, et al. Simultaneously enhanced stability and biological activities of chlorogenic acid by covalent grafting with soluble oat β-glucan. Food Chemistry: X, 2023, 17: 100546. (一区Top期刊,IF= 6.443)

[2] Meng Wang, Yun-Cheng Li , Fan-Bing Meng*, et al. Effect of honeysuckle leaf extract on the properties and bioactivities of carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film.2023. (一区Top期刊,已接收)

[3] li Zhou, Yun-Cheng Li , Fan-Bing Meng*, et al. Study on the effect of different peach gum additions on the quality of 3D printing gelatin-based candy. 2023. ( 一区Top期刊,已接收)

[4] Yun-Cheng Li, Yan Luo, Fan-Bing Meng*, et al. Preparation and characterization of feruloylated oat β-glucan with antioxidant activity and colon-targeted delivery. Carbohydrate Polymers, 2022, 279: 119002. (一区Top期刊,IF= 10.723)

[5] Fan-Bing Meng, Li Zhou, Jia-Jia Li, Yun-Cheng Li*, et al. The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage. Food Research International, 2022, 157: 111416. (一区Top期刊,IF= 7.425)

[6] Fan-Bing Meng, Yu-Ting Lei, Qing-Zhou Li, et al. Effect of Lactobacillus plantarum and Lactobacillus acidophilus fermentation on antioxidant activity and metabolomic profiles of loquat juice. LWT, 2022, 171, 114104. (一区Top期刊,IF= 6.056)

[7] Yun-Cheng Li, Wen Du, Fan-Bing Meng*, et al. Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii. Food Chemistry, 2021, 342: 128382. (一区Top期刊,IF= 9.231)

[8] Fan-Bing Meng, Jia-Jia Li, Qian Zhang, Yun-Cheng Li, et al. Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum. Journal of the Science of Food and Agriculture, 2021, 101: 4605–4612. (二区Top期刊,IF= 4.125)

[9] Yun-Cheng Li, Shu-Yan Liu, Fan-Bing Meng*, et al. Comparative review and the recent progress in detection technologies of meat product adulteration. Comprehensive Reviews in Food Science and Food Safety, 2020, 19:22562296. (一区Top期刊,IF= 15.786)

[10] Fan-Bing Meng, Qian Zhang, Yun-Cheng Li, et al. Konjac glucomannan octenyl succinate as a novel encapsulation wall material to improve curcumin stability and bioavailability, Carbohydrate Polymers, 2020, 238: 116193. (一区Top期刊,IF=10.723)

[11]  Meng Fan-Bing, Li Yun-Cheng, Liu Da-Yu, et al. The characteristics of konjac glucomannan octenyl succinate (KGOS) prepared with different substitution rates. Carbohydrate Polymers, 2018, 181: 1078–1085. (一区Top期刊,IF=10.723)

[12] Geng Zhong, Fan-Bing Meng*, Yun-Cheng Li, et al. Structure and rheological characterization of konjac glucomannan octenyl succinate (KGOS). Food Hydrocolloids, 2018, 77: 386-396. (一区Top期刊,IF= 11.504)

五、其他

申报国家发明专利5项(授权2项),鉴定省级科技成果2项。Carbohydrate PolymersInternational Journal of Biological Macromolecules等杂志审稿人。