周　韵

2018.1至今

新葡8883net - 中国有限公司，副教授

2015.10-2016.12

美国加州大学伯克利分校，联合培养博士

2013.10

英国诺丁汉大学，交换员工

2012.9-2017.6

中国农业大学，工学博士（硕博连读）

2008.8-2012.6

中国农业大学，理学学士

业余爱好

运动（羽毛球业余中等水平女单，排球和女团舞初学者）

运动以外（比格犬、B站知识区、全民K歌、早睡早起）

研究兴趣

凝胶食品（比如，酸奶、魔芋爽、果冻、面条等含有大量水分的半固体食品）

食品流变学（采用流变学的方法解决食品加工与品质的问题）

招生方向

083200食品科学与工程

095135食品加工与安全

086000生物与医药

指导的研究生（已毕业及在读）

2017级：田缘

2018级：郑钦月

2019级：任旭、崔潇文

2020级：李树豪、刘振军、张迎凤

2021级：梁小敏、宋佳鑫、宋庆辉

2022级：胡森、孙纯安、王旖敏

主讲课程

食品物性学（一般难度本科课程）

食品物理化学（地狱难度本科课程）

食品大分子结构与功能（一般难度博士课程）

学术论文（第一作者及通讯作者）

Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels. International Journal of Biological Macromolecules, 2023.

Aggregation of konjac glucomannan by ethanol under low-alkali treatment. Food Chemistry: X, 2022, 15, 100407.

Linear and non-linear rheological properties of water-ethanol hybrid pectin gels for aroma enhancement. Food Chemistry X, 2022, 14, 100328.

Insights into biomacromolecule-based alcogels: A review on their synthesis, characteristics and applications. Food Hydrocolloids, 2022, 128, 107574.

Gelation mechanism of alkali induced heat-set konjac glucomannan gel. Trends in Food Science & Technology, 2021, 116, 244-254.

Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocolloids, 2021, 111, 106203. (ESI高被引)

Fabrication and application of starch-based aerogel: technical strategies. Trends in Food Science & Technology, 2020, 99, 608-620.

A novel low-alkali konjac gel induced by ethanol to modulate sodium release. Food Hydrocolloids, 2020, 103, 105653.

Gastrointestinal and metabolic effects of noodles-based konjac glucomannan in rats. Food & Nutrition Research, 2019, 63, 1997.

Physicochemical and rheological characterization of pectin-rich fraction from blueberry (Vaccinium ashei) wine pomace. International Journal of Biological Macromolecules, 2019, 128, 629-637.

Topology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel. Food Chemistry, 2018, 269, 80-88.

Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behaviour of wheat starch. Carbohydrate Polymers, 2015, 114, 357-364. 

Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. Food chemistry, 2014, 143, 163-169.

Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel. Carbohydrate Polymers, 2014, 116, 182-188.

Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 2013, 51(2), 879-885. (ESI高被引)