基本信息
曾諦
學(xué) 位：博士
研究方向：充氣乳液體系
電子郵箱：[email protected]
通訊地址：廣東省陽(yáng)江市江城區(qū)羅琴路1號(hào)
個(gè)人簡(jiǎn)介
1、教育背景
2017.09-2022.12，華南理工大學(xué)，食品科學(xué)與工程，博士
2014.09-2017.06，華南理工大學(xué)，輕工技術(shù)與工程，碩士
2010.09-2014.06，華南農(nóng)業(yè)大學(xué)，食品科學(xué)與工程（營(yíng)養(yǎng)方向），學(xué)士
2、工作背景
2023.2-至今，廣東海洋大學(xué)陽(yáng)江校區(qū)食品科學(xué)與工程學(xué)院，講師
科研項(xiàng)目
1、嶺南烘焙食品專(zhuān)用新型功能配料創(chuàng)制關(guān)鍵技術(shù)及產(chǎn)業(yè)化示范，廣東省重點(diǎn)研發(fā)計(jì)劃，2020-2023，參與
2、高品質(zhì)植脂奶油制備關(guān)鍵技術(shù)，企業(yè)項(xiàng)目，廣東立高食品有限公司，參與
學(xué)術(shù)論文
Zeng D, Cai Y, Liu T, et al. Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties[J]. Food Hydrocolloids, 2023: 109183.146（JCR一區(qū)，IF=10.8）
Zeng, D., Cai, Y. J., Liu, T. X., Huang, L. H., Zeng, Y. C., Zhao, Q. Z., & Zhao, M. M. (2022). The effect of sucrose esters S1570 on partial coalescence and whipping properties. Food Hydrocolloids, 125, 107429.（JCR一區(qū)，IF=10.8）
Zeng, D., Cai, Y. J., Liu, T., Huang, L. H., Liu, P. L., Zhao, M. M., & Zhao, Q. (2021). Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream. Food Hydrocolloids, 113, 106541.（JCR一區(qū)，IF=10.8）
Zeng, D., Zhu, S. M. (2018). Purification, characterization, antioxidant and anticancer activities of novel polysaccharides extracted from Bachu mushroom. International Journal of Biological Macromolecules, 107, 1086–1092.
Zeng, Y.,Zeng, D., Liu, T. X, Cai, Y. J., Li, Y. H., Zhao, M. M., & Zhao, Q. Z. (2022). Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Foods, 11(9), 1195.
Cai, Y.,Zeng, D., Huang, L., Zhao, M., Zhao, Q., & Van der Meeren, P. (2022). Emulsifying and whipping properties of mixing polysaccharide dispersions: Effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. Journal of the Science of Food and Agriculture, Accepted.
