纵向课题: 人才专项-优秀博士引进(A类),皇冠(山东省科学院),2022.01-2024.12,30万,主持。 魔芋葡甘聚糖抑制南极磷虾肌原纤维蛋白冷冻变性机制及抗冻剂应用研究,山东省自然科学基金青年基金(ZR202111250227),2023.1.1-2025.12.30,30万,主持。 国家重点研发计划课题,海洋功能食品组方设计与稳态化技术研究(2018YFC0311206),2018.7-2021.12,438万,参与。 皇冠(山东省科学院)-威海市人民政府产学研协同创新基金项目,航天潜航特种食品的研究与开发(2020-CXY12),2020.06-2022.12,133万,参与。
横向课题: 基于海洋活性物质的功能性奶酪产品的研发与产业化,企业合作,2022.4-2023.6,参与。 论文: Tingting Cui, Airong Jia, Yaping Shi, et al. Improved stability and transshipment of enzymatic hydrolysate with ACE inhibitory activity-loaded nanogels based on glycosylated soybean protein isolate via the Maillard reaction[J]. International Journal of Food Science and Technology, 2021. Doi.org/10.1111/ijfs.15119. (SCI二区,IF=2.773) Tingting Cui, Caijiao Chen, Airong Jia, et al. Characterization and human microfold cell assay of fish oil microcapsules: Effect of spray drying and freeze-drying using konjac glucomannan (KGM)-soybean protein isolate (SPI) as wall materials[J]. Journal of Functional Foods, 2021, 83: 104542. (SCI二区,IF=4.451) Tingting Cui, Airong Jia, Mengke Yao,et al.Characterization and Caco‐2 Cell Transport Assay of Chito‐Oligosaccharides Nano‐Liposomes Based on Layer‐by‐Layer Coated. Molecules 2021, 26, 4144.(SCI三区,IF=4.411) Tingting Cui,Rui Liu,Tao Wu, et al. Influence of konjac glucomannan and frozen storage on rheological and tensile properties of frozen dough[J]. Polymers, 2019, 11, 794. (SCI二区,IF=4.329) Tingting Cui,Tao Wu, Rui Liu, et al. Effect of degree of konjac glucomannan enzymatic hydrolysis on the physicochemical characteristic of gluten and dough[J]. ACS Omega, 2019, 4, 9654-9663. (SCI三区,IF=2.87) 崔婷婷, 贾爱荣, 张绵松, 等. 大孔吸附树脂分离纯化海蜇 ACE 抑制肽的工艺研究[J]. 食品工业科技, 2022,43(10):216-222. 崔婷婷, 贾爱荣, 白新峰, 等. 不同制备方式的鱼油微胶囊挥发性成分及贮藏稳定性的比较[J]. 现代食品科技,2020, 36(11): 236-243. 崔婷婷, 刘锐, 吴涛, 等. 酶解魔芋葡甘聚糖对冷冻面团拉伸特性的影响[J]. 食品工业科技, 2019, 40(20): 7-15.
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