高媛,女,博士,食品科学与工程学院副教授,硕士生导师。
一、主要研究方向
1、功能性油脂安全及检测
2、食品专用油脂凝胶油的研发、应用
3、微型凝胶油体系的构建与表征
二、学习/工作经历
2020.8至今西北农林科技大学食品科学与工程学院副教授
2016.9-2020.8 上海交通大学食品科学与工程博士
2013.9-2016.6 西北农林科技大学粮食、油脂及植物蛋白工程硕士
2009.9-2013.6 山东农业大学食品科学与工程本科
三、主要研究成果
[1]Gao Y., Liu, T., Su, C., Li, Q., Yu, Xiu. (2022). Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties, Food Chemistry:X , 2022, 13: 100267.
[2] Gao, Y., & Wu, S. (2020). Development and evaluation of a novel oleogel system based on starch–water–wax–oil[J]. Food & Function .2020, 11, 7727–7735.
[3] Gao, Y., & Wu, S. (2019). Thermal and oxidation stability of functional oleogels formed by edible wax/starch and Schisandra chinensis oil. Food & Function , 10(12), 8056–8068.
[4] Gao, Y., & Wu, S. (2019). Comprehensive analysis of the phospholipids and phytosterols in Schisandra chinensis oil by UPLC-Q/TOF-MSE. Chemistry and physics of lipids , 221, 15-23.
[5] Gao, Y., Wu, S., & Feng, L. (2019). Rapid and direct determination of fatty acids and glycerides profiles in Schisandra chinensis oil by using UPLC-Q/TOF-MSE. Journal of Chromatography B , 1104, 157-167.
[6] Gao, Y., Wu, S., Cong, R., Xiao, J., & Ma, F. (2019). Characterization of lignans in Schisandra chinensis oil with a single analysis process by UPLC-Q/TOF-MS. Chemistry and physics of lipids , 218, 158-167.
[7] Gao, Y., Wu, S., Sun, Y., Cong, R., Xiao, J., & Ma, F. (2018). Effect of freeze dried, hot air dried and fresh onions on the composition of volatile sulfocompounds in onion oils. Drying Technology , 37(11), 1427–1440.
[8] Gao, Y., Yu, X., Xu, L., Wang, N., & Zhang, R. (2015). A novel approach to discriminate Lycium barbarum from the Zhongning area using FT-IR spectroscopy and chemometrics. Analytical Methods , 7(21), 9108-9113.
[9] Yu, X., Gao, Y., Zhao, Z., & Gao, J. M. (2017). Rapid Determination of amino acids in Chinese wolfberry ( Lycium bararum L.) fruit by using Fourier Transform Infrared Spectroscopy and partial least square regression. Food Analytical Methods , 10(7), 2436-2443.
[10] Gao Y, Wang N, Xu L, et al. (2015). A Novel Process for the Aqueous Extraction of Linseed Oil Based on Nitrogen Protection. Advance Journal of Food Science and Technology , 9(8): 606-613. (EI)
[11]高媛, 王宁, 于修烛等. (2015)基于傅立叶近红外光谱的食用油过氧化值间接检测研究, 中国粮油学报[J]., 30(5): 138-142.
[12]Akhymetkan Saltanat, 黄丹, 高媛*, 于修烛 (2021). 哈萨克斯坦油脂油料生产、加工和贸易情况分析[J].中国油脂,46(12):1-5.
[13]张宝月, 陈卓, 沈思含, 陈美含, 吴晓涵, 李琪, 于修烛, 高媛*(2022). 无麸质食品现状、品质特性与发展分析[J].中国粮油学报:1-10.
四、主持研究项目
1、2020年博士科研启动费,2020-2022,20万元。
2、企业横向,亚麻籽油绿色加工关键技术,2021-2023,15万元。
3、陕西省自然科学基金,2022-2023,8万元。
4、国家自然青年基金项目,2022-2025,30万元。
五、联系方式
通讯地址:陕西杨凌西农路22号西北农林科技大学食品科学与工程学院A203
邮编:712100
E-mail : yuangao@nwafu.edu.cn