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魏华茂

发布时间:2022/02/21 16:26 作者: 点击量:

魏华茂--Curriculum Vitae


博士,讲师,毕业于日本Iwate University,加拿大Saskatchewan of University访问学者。现任国际食育组织(NPO)成员。2020年获得日本Iwate University优秀博士毕业生称号(全校唯一),代表全体留学生在毕业典礼上做毕业致辞。研究方向:1.水产品精深加工与高值化利用;2.水产品贮藏与保鲜。目前已获得国家级项目资助1项,在Food Chemistry, Journal of Food Science主流期刊以第一作者发表SCI论文若干。202011月入职于宁波大学食品与药学学院。


主持科研项目:

金属离子诱导太平洋牡蛎肌苷酸的生成机制研究,国家自然科学基金青年基金,2022.01-2024.12.31


参与的研究项目:

1. 日本文部科学省科学振兴协会科研项目,19H05611,应用高电压和叠加电场对农水产品保鲜的机理研究,2019-2023,共1.5亿日元,在研,参与。

2. 国家自然科学基金项目,31671790,胁迫应答蛋白对活品虾夷扇贝风味品质的影响机制,2017/01-2020/12,56万元,已结题,参与。

3. 日本国立研究開発法人水産研究・教育機構,利用地域資源省能,节省成本,高附加价值的新型水产业。2014-2017年,260万日元,已结题,参与。

4. 日本文部科学省2018年度科学技术人才育成费补助金「关于太平洋磷虾黑变关联酶的性质分析以及活性控制」、150万日元,已结题,参与。


近三年代表性论文:

[1] Huamao Wei#; Yuanyong Tian#; Tetsuro Yamashita; Gaku Ishimura; Kuniaki Sasaki; Yabin Niu; Chunhong Yuan*. Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle[J], Food Chemistry, 2020, 319: 126599. TOP期刊 IF=7.514

[2] Huamao Wei; Yuanyong Tian; Yumeng Lin; Hayato Maeda; Tetsuro Yamashita; Kefeng Yu; Koichi Takaki; Chunhong Yuan*; Condition-dependent adenosine monophosphate decomposition pathways in striated adductor muscle from Japanese scallop (Patinopecten yessoensis) [J], Journal of Food Science, 2020, 85(5): 1462-1469.    TOP期刊 IF=3.167

[3] Yabin Niu; Shiliang Dong; Naoto Shimakage; Huamao Wei; Kefeng Yu; Chunhong Yuan*; Koichi Takaki. Differentiation between fresh and frozen-thawed scallop adductor muscle as raw materials for sashimi during cold storage. Journal of Food Science, 2021, 86(12): 5262-5271. TOP期刊 IF=3.167

[4] Jie Mi, Wei Ni, Ping Huang, Jingxia Hong, Ru Jia, Shanggui Deng, Xunxin Yu, Huamao Wei*, Wenge Yang*. Effect of acetylated distarch adipate on the physicochemical characteristics and structure of shrimp (Penaeus vannamei) myofibrillar protein, Food Chemistry, 2022, 373:131530. TOP 期刊 IF=7.514

[5] Jie Mi, Xinzhi Zhao, Ping Huang, Jingxia Hong, Ru Jia, Shanggui Deng, Xunxin Yu, Huamao Wei*, Wenge Yang*, Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein. Food Hydrocolloids, 2022, 125:107417. TOP 期刊 IF=9.147


国际会议报告:

1. Wei, H., Tian, Y., Yamashita, T. et al. Effects of short-term heating and freezing on the composition change in ATP related compounds of scallop adductor muscle. International Symposium on Innovative Agriculture and Fishery (ISIAF 2018)

2. Wei, H., Tian, Y., Nakamuta, N. et al. Effects of thawing on structural and biochemical change in scallop adductor muscle. The Japanese Society of Fisheries Science (JSFS 2018 Autumn)

3. Wei, H., Yamashita, T., Nagasawa, T. et al. Effects of thawing methods on changes in ATP-related Compounds, free amino acids and microstructure of scallop adductor muscle. International Symposium of East Asia Fisheries and Technologist Association (EAFTA 2018)

4. Wei, H., Tian, Y., Ishimura, G. et al. Comparison of post-mortem ATP degradation in meat and homogenized-minced muscle between Japanese scallop and spotted mackerel during cold storage. The Japanese Society of Fisheries Science (JSFS 2019 Spring)

5. Wei, H., Tian, Y., Maeda, H. et al. A trial study of Decomposition Pathway of ATP related compounds in the Scallop Muscle. The Japanese Society of Fisheries Science (JSFS 2019 Autumn)

6. Niu, Y., Wei H., Tian, Y. et al. Effect of different post-harvest handling on the freshness changes in Japanese scallop (Patinopecten yessoensis). The Japanese Society of Fisheries Science (JSFS 2019 Spring)

7.于克峰,魏华茂,蔺宇萌等。鮮度保持と酵素活性制御技術によるイサダの高品質食材の開発。The Japanese Society of Fisheries Science (JSFS 2019 Spring)


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