研究方向

农林产品深加工与贮藏保鲜

食品功能营养及开发

学习、工作经历

2023.1-至今 ky开云手机版，副教授

2019.7-2022.12 ky开云手机版，讲师

2015.9-2019.6 中国农业大学食品科学与营养工程ky开云（中国）（食品科学专业），获博士学位

承担项目

[1] 国家自然科学基金青年项目，猪肉冷冻过程冰晶相态变化机理解析，2023.01-2025.12，主持

[2] 中国博士后科学基金面上项目一等资助，高压静电场及植物抗冻蛋白调控食品冷冻过程及机理分析，2021.01-2022.12，主持

[3] 中央高校基本科研业务费项目，百合抗冻蛋白调控冷冻机理分析，2020.01-2021.12，主持

[4] 国家自然科学基金面上项目，基于菌体蛋白泄漏探究超高压对酿酒酵母Saccharomyces cerevisiae烯醇化酶致敏性的影响，2022.01-2025.12，参与

[5] 十四五国家重点研发子课题，蜜蜂健康产品功能评价，2023.12-2027.11，参与

所获奖励

北京市课程思政示范课程及教学团队 主要完成人

北京高校优质本科课程 主要完成人

国家级大学生创新创业训练项目指导教师

北京林业大学本科毕业论文（设计）优秀指导教师

发表文章

[1] Jia, Guoliang*, & Zhang, Huawen (2024). Control of emulsion crystal growth in low-temperature environments. Advances in Colloid and Interface Science, 103313.

[2] Jia Guoliang*, Du, ZiMo, Chen, Yimeng, & Sun, Aidong. Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing[J]. LWT-Food Science and Technology, 2023, 179: 114652.

[3] Jia Guoliang*, Chen Yimeng, Sun Aidong*, Vibeke Orlien. Control of ice crystal nucleation and growth during the food freezing process[J]. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(3): 2433-2454.

[4] Zhao Wanbin, Cai Pengju, Zhang Nan, Wu Tongtong, Sun Aidong*, Jia Guoliang*. Inhibitory effects of polyphenols from black chokeberry on advanced glycation end-products (AGEs) formation[J]. Food Chemistry, 2022: 133295.

[5] Jia Guoliang*, Vibeke Orlien, Liu Haijie, Sun Aidong. Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage[J]. LWT-Food Science and Technology, 2021, 135: 110084.

[6] Jia Guoliang, van den Berg Frans, Hao Han, Liu Haijie*. Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field[J]. Journal of Food Science and Technology, 2020: 1-5.

[7] Zhang Jiaying, Jia Guoliang（并列一作）, Zhao Wanbin, Jiang Minghao, Wei Yulong, Hao Jingyi, Liu Xiaoling, Gan Zhilin, Sun Aidong*. Nanoencapsulation of zeaxanthin extracted from Lycium barbarum L. by complex coacervation with gelatin and CMC, Food Hydrocolloids, 2020, 112: 106280.

[8] Jia Guoliang, Sha Kun, Feng Xudong, Liu Haijie*. Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication[J]. Food Chemistry, 2019, 291: 16-21.

著作目录

园艺产品贮藏加工学（第三版） 副主编（排序1）