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Jiaoyan Ren
个人简介
教育背景
2007.09 – 2008.02
University of Guelph, Canada Joint PhD program Food Science
2007.02 – 2007.08
AAFC Food Research Centre, Agriculture and Agri-Food Canada Joint PhD program Food Science
2003.09 – 2008.06
South China University of Technology Joint Masters-PhD degree Food Science
1999.09 – 2003.07
South China University of Technology BSc Food Science
工作经历
暂无内容
荣誉奖项
- Second Prize for Technological Invention, Chinese Institute of Food Science and Technology（2024）｜Chinese Institute of Food Science and Technology
- Best Researcher, 21st Edition of International Academic Awards（2024）｜Scifax Technology and Publishing Private Limited
- First Prize of Science and Technology Progress Award（2024）｜China Commercial Federation
- Gold Medal (Invention and Entrepreneurship Award)（2020）｜24th National Invention Exhibition
- High-Value Patent Award（2022）｜Guangdong-Hong Kong-Macao Greater Bay Area
- Silver Award（2020）｜6th China National Internet+ College Innovation & Entrepreneurship Competition
- Second Prize of Natural Science Award（2019）｜Ministry of Education
- Second Prize of Guangdong Science and Technology Award（2013）｜Guangdong Province
- Second Prize, Guangdong Provincial Science and Technology Awards｜Guangdong Province
- First Prize for Scientific and Technological Progress｜Guangdong Light Industry Association
- Outstanding Doctoral Dissertation Award｜Guangdong Province
通过单一和组合物理场处理减轻海鲈鱼（<i>Lateolabrax japonicus</i>）中的嘌呤
物理场处理技术对大豆蛋白消化性和益生菌胆汁酸代谢的比较效应
血管神经节调节血管稳态并在深静脉血栓形成中经历动态重塑
利用<em>秀丽隐杆线虫</em>模型制备和表征具有抗肌肉减少活性的乳蛋白源肽
勘误：海 cucumber 衍生提取物可保护皮肤细胞免受氧化 DNA 损伤和线粒体降解，并促进伤口愈合 [Biomed. Pharmacother. 180 (2024) 117466]
驴乳水解物的序贯两步酶解提高了蛋白质消化效率和抗氧化活性
常见高尿酸血症模型的系统性综述：从实验室到临床前研究
加工技术对豆腐制品中嘌呤含量的影响比较分析
红外加热增强植物和动物蛋白对副干酪乳杆菌207-27的益生元促进作用
顺序热处理策略降低了火鸡肉中的嘌呤含量
热处理酪蛋白在干酪乳杆菌 Lacticaseibacillus paracasei 207-27 和短双歧杆菌 Bifidobacterium breve 207-1 中诱导了菌株特异性的益生菌反应，涉及生长和胆汁酸代谢。
嘌呤结合肽的预测与评估：基于整合分子描述符和对接分析
一种用于脑转移的新型优化正位小鼠模型，具有持续脑血流循环和多重递送能力
不同食物加热技术下鸵鸟肉中嘌呤释放的对比分析
食源性生物活性肽研究进展 -- 第三届国际生物活性肽研讨会综述
