yl6809永利

公司教师

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崔保中

职称:讲师

研究方向:食品物理加工技术、食品贮藏与保鲜

邮箱:cuibaozhong@nxu.edu.cn

个人简介 教育经历 工作经历 研究方向 代表性论文 电子邮箱

yl6809永利讲师2023年毕业于西北农林科技大学食品科学与工程专业,获工学博士学位。研究方向为食品物理加工技术、食品贮藏与保鲜。近5年以第一作者身份发表学术论文4篇。

 

2019.6-2023.12,西北农林科技大学食品科学与工程专业,博士研究生

2015.9-2019.6, 西北农林科技大学食品科学与工程专业,大学本科

 

2024.3-至今,yl6809永利,讲师

 

1.食品物理加工技术

2.食品贮藏与保鲜

 

1. Baozhong Cui; Rong Fan; Chuanyang Ran; Yishun Yao; Ke Wang; Yequn Wang; Hongfei Fu; Xiangwei Chen; Yunyang Wang; Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins, Innovative Food Science & Emerging Technologies, 2021, 67: 102564.

2. Baozhong Cui; Yanan Sun; Ke Wang; Yang Liu; Hongfei Fu; Yequn Wang; Yunyang Wang; Pasteurization mechanism on the cellular level of radio frequency heating and its possible non-thermal effect, Innovative Food Science and Emerging Technologies, 2022, 78: 103026-103026.

3. Baozhong Cui; Pengfei Ye; Ke Wang; Yanan Sun; Chao Mao; Huiyun Pang; Hongfei Fu; Yequn Wang; Xiangwei Chen; Yunyang Wang; Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation, Current Research in Food Science, 2023, 6: 100474.

4. Baozhong Cui; Ke Wang; Nan Hu; Yanan Sun; Chao Mao; Pengfei Ye; Huiyun Pang; Yequn Wang; Hongfei Fu; Xiangwei Chen; Yunyang Wang; Combination of radio frequency heating and antibacterial agents for microorganism control in the production of packaged tofu, Food Control, 2023, 154: 110015.

5. Ke Wang; Baozhong Cui; Chao Mao; Yanan Sun; Chuanyang Ran; Pengfei Ye; Yiming Jia; Tong Liu; Xiangwei Chen; Yunyang Wang; Developing a novel protocol for ready-to-eat beef sausage using superheated water (SW)-assisted radio frequency (RF) heating, LWT-Food Science and Technology, 2024, 191: 115622.

 

cuibaozhong@nxu.edu.cn