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Editor in charge: Food Science
Recently, Professor Gao Ruichang of the School of Food and Bioengineering of Jiangsu University, aquatic products science and health innovation team titled "Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation" review article in the international food industry TOP journal "Comprehensive Reviews in Food Science" and Food Safety" (IF: 12.
In muscle-derived foods, protein oxidation may lead to the reduction of edible quality and nutritional value.
This article first introduced the characteristics of the muscle-derived food matrix before freezing.
Corresponding author profile
Ph.
The research fields are mainly aquatic product processing and comprehensive utilization of by-products, food flavor chemistry and food nutrition, etc.
Introduction to the first author
【learning experience】September 2013 --2018 In April 2009, University of Helsinki, Finland, Food Science and Technology, PhD
.
September 2011-June 2013, China Agricultural University, agricultural product processing and storage engineering, master's degree
.
September 2007-June 2011, Nanjing Normal University, Food Science and Engineering, Bachelor's degree
.
【Teaching and Research Experience】July 2021-present Professor, School of Food and Biological Engineering, Jiangsu UniversitySeptember 2020-July 2021 Qualified Professor, School of Food and Biological Engineering, Jiangsu UniversitySeptember 2018-September 2020, Postdoctoral Fellow, State Key Laboratory of Food Science and Technology, Jiangnan UniversityJuly 2019-September 2019, visiting scholar at the University of Hohenheim, Germany【Academic and Social Part-time Job】Member of the Food Nutrition and Safety Professional Committee of Jiangsu Nutrition SocietyReviewer of multiple journals including Food Chemistry , Meat Science , Comprehensive Reviews in Food Science and Food SafetyCorrespondence expert of the National Natural Science Foundation of China【Research areas】Livestock and aquatic product processing
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