博士 / 讲师                    

邮箱：srj0505@163.com

联系电话：18235955985

通讯地址：山东省聊城市湖南路1号

邮政编码：252059

教育及工作经历：

1. 2022.07-至今     聊城大学，生物制药研究院，讲师

2. 2019.07-2022.06  东北农业大学，食品学院，食品科学，博士学位
   

3. 2016.09-2019.06  山西农业大学，食品学院，食品科学，硕士学位

4. 2012.09-2016.06  山西农业大学，食品学院，食品质量与安全，学士学位

研究方向：食品化学、功能性食品学

1. 食品蛋白质结构与功能的研究；

2. 食品功能成分相互作用的分子机制研究；

3.  功能食品的研发。

科研项目情况：

 1. 聊城大学博士及高层次人才科研启动基金，318052261，2023.01.01-2025.12.31，主持。

 2. 国家自然科学基金面上项目，32172164，2022.01.01-2025.12.31，参与。

论文发表：

1. 1. Shi, R., He, Y., Wang, Q., Cai, J., Gantumur, M. A., & Jiang, Z. (2024). Insight into the physicochemical characteristics, functionalities and digestion behavior of protein isolate derived from Lactarius volemus (L. volemus): Impacts of microwave-assisted extraction. Food Chemistry, 431, 137070. (SCI1区)

2. 2. Shi, R., Gantumur, M. A., Gao, Z., Li, J., Sukhbaatar, N., Jiang, Z., & Mu, Z. (2023). Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches. Food Chemistry, 429, 136772. (SCI1区)

3. 3. Shi, R., Liu, Y., Ma, Y., Zhao, P., Jiang, Z., & Hou, J. (2022). pH-Dependent Binding Behavior of the α-Lactalbumin/Glycyrrhizic Acid Complex in Relation to Their Foaming Characteristics in Bulk. Journal of Agricultural and Food Chemistry, 70(10), 3252-3262. (SCI1区)

4. 4. Shi, R., Liu, Y., Ma, Y., Li, J., Zhang, W., Jiang, Z., & Hou, J. (2022). Insight into binding behavior, structure, and foam properties of α-lactalbumin/glycyrrhizic acid complex in an acidic environment. Food Hydrocolloids, 125, 107411. (SCI1区)

5. 5. Shi, R., Chen, W., Pan, F., Zhao, P., He, Y., Yu, R., ... & Jiang, Z. (2022). Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches. Food Hydrocolloids, 124, 107259. (SCI1区)

6. 6. Shi, R., Li, T., Li, M., Munkh-Amgalan, G., Qayum, A., Bilawal, A., & Jiang, Z. (2021). Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate. Lwt, 136, 110303. (SCI1区)

7. 7. Shi, R., Li, T., Wang, K., He, Y., Fu, R., Yu, R., ... & Hou, J. (2021). Investigation of the consequences of ultrasound on the physicochemical, emulsification, and gelatinization characteristics of citric acid–treated whey protein isolate. Journal of Dairy Science, 104(10), 10628-10639. (SCI1区)

8. 8. Shi, R., Liu, Y., Hu, J., Gao, H., Qayum, A., Bilawal, A., ... & Hou, J. (2020). Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate. Innovative Food Science & Emerging Technologies, 65, 102450. (SCI1区)

9. 9. Shi, R., Ma, C., Li, J., Wang, K., Qayum, A., Wang, C., ... & Jiang, Z. (2020). Characterization of TGase-induced whey protein isolate: Impact of HPHP pretreatment. Journal of Food Engineering, 282, 110025. (SCI1区)