食品科学与工程学院
讲师
 

雷宏杰

作者:    来源:     发布日期:2015-03-03     浏览次数:

     

        

雷宏杰,男,博士,讲师。


一、主要研究方向
食品生物技术,发酵工程
二、工作学习经历
2003/09–2007/06         河南大学                  生物工程专业         学士
2007/09–2009/06         江南大学                  发酵工程专业         硕士
2009/07–2010/08         珠海紫英生物科技有限公司  生产部              经理助理
2010/09–2014/06         华南理工大学              食品科学专业         博士
2014/07–至今            西北农林科技大学          食品科学与工程学院   讲师
三、发表论文情况                     
1. Hongjie Lei, Huipin Li, Fen Mo, Liye Zheng, Haifeng Zhao, Mouming Zhao. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Applied microbiology and biotechnology, 2013, 97: 8913–8921.
2. Hongjie Lei, Liye Zheng, Chenxia Wang, Haifeng Zhao, Mouming Zhao. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. International journal of food microbiology, 2013, 161: 76–83.
3. Hongjie Lei, Haifeng Zhao, Mouming Zhao. Proteases supplementation to high gravity worts enhances fermentation performance of brewer’s yeast. Biochemical engineering journal, 2013, 77: 1–6.
4.Hongjie Lei, Haifeng Zhao, Zhimin Yu, Mouming Zhao. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Applied biochemistry and biotechnology, 2012, 166: 1562–1574.
5. Haifeng Zhao, Chunyan Wan, Mouming Zhao, Hongjie Lei, Fen Mo. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer's yeast. International Journal of Food Science & Technology, 2014, 49: 2015–2022.
6. Fen Mo, Haifeng Zhao, Hongjie Lei, Mouming Zhao. Effects of nitrogen composition on fermentation performance of brewer’s yeast and the absorption of peptides with different molecular weights. Applied biochemistry and biotechnology, 2013, 171: 1339–1350.
7. Zhimin Yu, Haifeng Zhao, Mouming Zhao, Hongjie Lei, Huiping Li. Metabolic flux and nodes control analysis of brewer’s yeasts under different fermentation temperature during beer brewing. Applied biochemistry and biotechnology, 2012, 168: 1938–1952.
8. Zhimin Yu, Haifeng Zhao, Huiping Li, Qingli Zhang, Hongjie Lei, Mouming Zhao. Selection of saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions. Biotechnology letters, 2012, 34: 365–370.
9. 雷宏杰, 刘金霞, 蒋立胜, 李崎. 豆酱生理功能性物质及现存质量问题综述.中国酿造,2008, 13: 1–5
10.雷宏杰, 刘金霞, 蒋立胜, 李崎. 蚕豆酱中白点物质的分析研究.食品与生物技术学报,2008, 27: 134–137
四、联系方式
通讯地址:陕西省杨凌示范区西农路28号西北农林科技大学食品科学与工程学院  
邮编:712100    
E-mail: leihongjie000@163.com

 

 

版权所有  西北农林科技大学-食品科学与工程学院

分管领导:  张振华  负责人:  汪勇攀  网管员:  薛宏春  

地址:  陕西杨凌 邮编:  712100   技术支持:  艾特网络