趙慧妍

基本信息

學(xué) 位：博士

導(dǎo)師情況：碩士生導(dǎo)師

研究方向：發(fā)酵食品風(fēng)味形成與調(diào)控

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

2017.09-2023.07，中國(guó)農(nóng)業(yè)大學(xué)，糧食、油脂及植物蛋白工程，博士

2013.09-2017.06，東北農(nóng)業(yè)大學(xué)，食品科學(xué)與工程，學(xué)士

2、工作背景

2023.09-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，專(zhuān)任教師

科研項(xiàng)目

1、“十四五”國(guó)家重點(diǎn)研發(fā)計(jì)劃（2021YFD2100102），傳統(tǒng)特色豆類(lèi)食品品質(zhì)形成機(jī)理及其調(diào)控技術(shù)研究，參與

2、廣東海洋大學(xué)高層次人才科研啟動(dòng)經(jīng)費(fèi)：豆豉產(chǎn)豉香風(fēng)味菌株篩選及其改善風(fēng)味機(jī)制研究，2024-2027，在研，主持。

學(xué)術(shù)論文

1. Zhao H., Chen H, Wu G, Xu J, Zhu W, Chen J, Luo D, Guo S. Integrative metabolomics – gc-ims approach to assess metabolic and flavour substance shifts during fermentation of yangjiang douchi[J]. Food Chemistry, 2025, 466: 142199.

2. Zhao, H.; Xu, J.; Wang, R.; Liu, X.; Peng, X.; Guo, S. Succession and diversity of microbial flora during the fermentation of douchi and their effects on the formation of characteristic aroma. Foods, 2023 ,12, 329.

3. Zhao, H., Ren, L., Shen, R., Guo, S. and Peng, X. Identification of the influential odorants for the unpleasant rancid smell of ripe noni fruit (Morinda citrifolia). International Journal of Food Science and Technology, 2022, 57: 2277-2284.

4. Chen H^#, Zhao H^#（共同一作）, Jiang G, Chen J, Yi J, Zhou C, Luo D. The flavour of wheat gluten hydrolysate after corynebacterium glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time[J]. Food Chemistry, 2024, 458: 140238.

5. Chen H, Zhou C, Jiang G, Yi J, Guan J, Xu M, Zhao H^*（共同通訊）, Luo D^*. Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning[J]. LWT, 2024, 208: 116700.

6. Chen H^#, Zhao H^#（共同一作）, Li C, Zhou C, Chen J, Xu W, Jiang G, Guan J, Du Z, Luo D. Exploration of Bioactive Umami Peptides from Wheat Gluten: Umami Mechanism, Antioxidant Activity, and Potential Disease Target Sites[J]. Foods, 2024, 13.DOI:10.3390/foods13233805.

7. Jiang X, Zhao H^*（共同通訊）, Luo D^*, et al. Correlation between Microbial Community. Physicochemical Properties and Characteristic Flavor Compounds of Yangjiang douchi. Journal of Future Foods, 2024.

8. 劉麗燕, 周春霞, 徐梅珍, 陳金, 蔣桂麗, 羅東輝^*, 趙慧妍^*（共同通訊）.豆豉中呈味肽的分離鑒定及其呈味特性[J].食品科學(xué), 2024, 45(18):176-182.

專(zhuān)利

一種豆豉多肽提取物及其制備方法與應(yīng)用:CN202410793227.X[P]. 2024-09-10.

獎(jiǎng)勵(lì)

第十四屆“挑戰(zhàn)杯”廣東大學(xué)生創(chuàng)業(yè)計(jì)劃競(jìng)賽金獎(jiǎng)，優(yōu)秀指導(dǎo)教師，2024.5.19.