Ding Jian, Lecturer

Contact number: 18800468926

E-mail: dingjian@nufe.edu.cn

Educational work experience:

2014-2019, Northeast Agricultural University, College of Food, Food, Oil and Vegetable Protein Engineering, Ph.D. (Master and Ph.D.);

2010-2014, Northeast Agricultural University, College of Food Science, Food Engineering, Bachelor's degree;

July 2019-present, Nanjing University of Finance and Economics, School of Food Science and Engineering, Lecturer;

Research fields and directions:

The main research fields are grain, oil and vegetable protein, deep processing of grain and oil, delivery of functional nanoemulsion, etc.

Representative results:

Paper:

(1) Jian Ding, Zejian Xu, Baokun Qi, Lianzhou Jiang*, Xiaonan Sui*. Physicochemical and oxidative stability of a soybean oleosome-based emulsion and its in vitro digestive fate as affected by (−)-epigallocatechin-3-gallate[ J]. Food & Function, 2018, 9(12), 6146-6154.

(2) Jian Ding, Zejian Xu, Baokun Qi, Shouqi Cui, Tong Wang, Lianzhou Jiang*, Yan Zhang*, Xiaonan Sui*. Fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-EGCG conjugates: an in vitro digestibility study[J]. Food Hydrocolloids, 2019, 94, 519-527.

(3) Jian Ding, Jiayu Wen, Jiayue Wang, Ran Tian, Liangli Yu, Lianzhou Jiang*, Yan Zhang*, Xiaonan Sui*. The physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk [J]. Food Hydrocolloids, 2020, 100, 105418.

(4) Jian Ding, Zejian Xu, Baokun Qi, Zongzhong Liu, Liangli Yu, Zhang Yan*, Lianzhou Jiang*, Xiaonan Sui*. Thermally treated soybean oleosomes: the changes in their stability and associated proteins [J]. International Journal of Food Science and Technology, 2019. 1-10.

(5) Baokun Qi#, Jian Ding#, Zhongjiang Wang, Yang Li, Chuanguo Ma, Fusheng Chen, Xiaonan Sui*, Lianzhou Jiang*. Deciphering the characteristics of soybean oleosome-associated protein in maintaining the stability of oleosomes as affected by pH [J]. Food Research International, 2017, 100, 551-557.

Patent:

(1) In 2018, Jiang Lianzhou, Li Yang, Ding Jian, Sui Xiaonan, Qi Baokun, Wang Zhongjiang "A Preparation Method of Soy Protein with High Calcium and Low Viscosity", invention patent, authorization number: ZL 201510593699.1

(2) In 2018, Li Yang, Jiang Lianzhou, Qi Baokun, Ding Jian, Sui Xiaonan, Wang Zhongjiang, Ma Wenjun, Zhao Chengbin. "A Method for Extracting Soybean Oil Compound Demulsification by Water Enzymatic Method", invention patent, authorization number: ZL 201510299595.X

(3) In 2018, Li Yang, Qi Baokun, Dong Jixuan, Ding Jian, Sui Xiaonan, Wang Zhongjiang. "A new type of edible composite film preparation method", invention patent, authorization number: ZL 201510769175.3

(4) In 2017, Li Yang, Jiang Lianzhou, Sui Xiaonan, Qi Baokun, Ding Jian, Wang Zhongjiang, Zhao Chengbin. "A method for detecting the degree of oxidation of soybean oil", invention patent, authorization number: ZL 201510299616.8