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Lirong Jia

Name: Lirong Jia

Title: Professor

Department and Major: Department of Food Engineering, Major in Food Science and Engineering

Laboratory or Office:

Laboratory: 122 Room, No.4 West Teaching Building

Office: A205 Room, Textile Building,

Telephone number:13540212239

E-mail:

jialirong@scu.edu.cn,

 

Research Field:

Food science and engineering, Fruit and vegetable processing, Snack food processing

Recent Publications:

1.    Wu Y, Ding W, Jia L, et al,“The rheological properties of tara gum (Caesalpinia spinosa)”[J], Food Chemistry, 2015, 168:366-371.

2.    Zeng W C, Zhu R X, Jia L R, et al. “Chemical composition, antimicrobial and antioxidant activities of essential oil from Gnaphlium affine”[J], Food & Chemical Toxicology, 2011, 49(6):1322-1328.

3.    Zeng W C, Zhang Z, Jia L R,“Antioxidant activity and characterization of antioxidant polysaccharides from pine needle (Cedrus deodara)”[J]. Carbohydrate Polymers, 2014, 108(108):58-64.

4.    Zeng W C, Zhang Z, Gao H, et al. “Characterization of antioxidant polysaccharides from Auricularia auricular using microwave-assisted extraction”[J],Carbohydrate Polymers, 2012, 89(2):694-700.

5.    Y Zhang , WJ Xie , LR Jia , RX Zhu , B Gao “Anti-Hyperglycemic Effect of Chebulagic Acid from the Fruits of Terminalia chebula Retz”[J], International journal of molecular sciences, 2012, 13(5):6320-6333.

6.    WC Zeng, Z Zhang , H Gao , LR Jia , Q He. “Chemical composition, antioxidant, and antimicrobial activities of essential oil from pine needle (Cedrus deodara)”[J], Journal of Food Science, 2012, 77(7):C824–C829.

7.    X Li , X He , Y Dong , L Jia , Q He “Analysis of N-nitrosodiethylamine by ion chromatography coupled with UV photolysis pretreatment”[J], Journal of Food & Drug Analysis, 2016, 24(2):311-315.

8.    Zeng WC, Jia LR, Zhang Y, et al. “Antibrowning and antimicrobial activities of the water-soluble extract from pine needles of Cedrus deodara”[J], Journal of Food Science, 2015, 76(2):C318-C323.

9.    Zhang Xi, Chen Ante, Wu Qiuhao, Zhang Wenjuan  Pan Liang, Jia Lirong, “Optimization on Formula of Fermentation Broth from Auricularia auricular Pickle by Response Surface Method”[J], China Condiment, 2017, 42(4).

10. Chen Ante, Zhang Wenjuan, Zhang Xi, Wu Qiuhao Gao Hong, JIA Lirong, “Effects of Saccharomyces cerevisiae on pickled radishes during fermentation”[J], Food and Fermentation Industries, 2017, 43(6).

11. Wu Qiuhao, Jia Lirong, Chen Ante, Zhang Xi, Huang Rongrong, Liu Xuebin, Wang Ping,“Effects of different heat treatment on oxidordeuctase activity of walnut kernel”[J], Food & Machinery, 2017, 33(2).

12. He Rui, Jia Lirong, Wang Jiaxing, Gao Hong, “Optimization of Chinese chestnut shelling peeled process using microwave-baking joint”[J], Food & Machinery, 2016 (1) :192-194.

13. Shen Bo, Gao Hong,Jia Lirong, Zuo Wanjun, “Influence of processing and storage conditions on antioxidant activity of Gastrodia elata extract”[J],  2015 (9) :204-208.

14. Shen Bo, Gao Hong, Jia Lirong, Zuo Wanjun, “Preparation of Gastrodia elata-Chrysanthemum chewable tablet”[J], Food science and technology, 2015 (10) :97-102.

15. He Rui, Wang Jiaxing, Jia Lirong, Gao Hong, “Influence of microwave treatment on enzymatic browning of chestnut”[J], Food Science and Technology, 2015 (10) :344-347.

16. Zhao Zijun ,Jia Lirong, Li Changjiang, Gao Hong, “Study on test methods of crispness rice candy”[J], Food & Machinery 2015 (1) :41-45.

17. Li Wei, Gao Hong, Jia Lirong, Liu Xuebin, Wang Zebin, Luo Jianzhong,“Study on Delaying Starch Retrogradation of Sweet Potato Soft Candies”[J], The Food Industry, 2014 (9) :134-138.

18.  Li Wei, Wang Qiucheng, Gao Hong, Jia Lirong, Liu Xuebin, Wang Zebin,“The Development of the Sweet Potato Coarse Jelly”[J], The Food Industry, 2014 (12) :8-12.

19.  Zi Yinglei, Sun Qun, Gao Hong, Jia Lirong,“Optimization of Freeze-drying Process in Seasoned Yak Meat Using Response Surface Methodology”[J], The Food Industry, 2014 (9) :16-19.

20. Zi Yinglei, Gao Hong, Jia Lirong, Li Zhigang, Guo Jiayan, “Optimization of ultrasonic extraction of nucleotide from Flammulina velutipes mycorrhiza”[J], Food Science and Technology, 2014 (11) :246-250.

21. Zeng Weicai, Zhang Zeng, Jia Lirong,“Optimization of Microwave-assisted Extraction of Polysaccharides from Auricularia auricular with Response Surface Methodology”[J], Sichuan Food and Fermentation,2011 , 47 (5) :45-48.

 

Textbooks compilation

(1)The guidance book for experiment and factory practice of food science and engineering

(2)Food analysis and sensory evaluation

 

Patents

(1)A processing method of instant Sichuan bacon

Patent No:                  ZL 201310190640.9

(2)A processing method of instant grilled flavor fish

Patent No:                  ZL 201310189979.7

(3)A processing method of dried poultry egg whites

Patent No:                  ZL 200810044936.9

(4) A processing method of dried poultry egg yolk

Patent No:                  ZL 200810044935.4

(5) A processing method of pickled Auricularia auricula-judae

Patent No:                  ZL200610022228.6

 

     

 

Sichuan University and Monash University 2+2 Chemical Engineering Program[组图]
Our teachers attended the 6th East Asia International Conference of Food Industry Status and Directi
Leather experts from Rumania were invited to visit National Engineering Laboratory for Clean Technol

 

Main campus address:

Wangjiang campus: section of Chengdu No. 24 Southern Yihuan Code: 610065 | 29 Jiuyanqiao WangjiangRoad,
Chengdu Zip: 610064
Huaxi Campus: Chengdu, People’s SouthRoad was on the 17th Zip: 610041
Jiang’an Campus: Shuangliu County, Chengdu, Sichuan road Zip: 610207

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