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喻佩 讲师

基本信息

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姓名:喻佩

职称:讲师

电话:0411-84763294

电子信箱: yupei@dlou.edu.cn

办公室: 9号楼402

个人简介

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喻佩,女,汉族,19877月出生。20062010年,武汉轻工大学食品质量与安全专业,获学士学位;20102013华南理工大学制糖工程专业,获硕士学位;20132016华南理工大学制糖工程专业,获博士学位。201612威廉希尔体育任教至今。

 

研究方向

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1)热加工食品品质调控机理研究

2)热加工食品特征风味鉴定与形成机理研究

3)海洋食品调味料开发

 

主要代表性论文

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1.Yu, P., Xu, X.-B., Yu, S.-J. (2015). Comparative study of the effect of glucosamine and free ammonium on 4-methylimidazole formation. Journal of Agricultural and Food Chemistry, 63(36): 8031-8036.

2.Yu, P., Xu, X.-B., Yu, S.-J. (2017). Inhibitory effect of sugarcane molasses extract on the formation of Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine. Food Chemistry, 221: 1145-1150.

3.Yu, P., Xu, X.-B., Yu, S.-J. (2017). The effect of pH and amino acids on the formation of methylglyoxal in glucose-amino acid model system. Journal of the Science of Food and Agriculture, Accept.

4.Xu, X.-B.#,Yu, P.#, Yu, S.-J. (2017). Promotion effect of sulfite on deoxyosones and 4-methylimidazole in caramel model system. Food Chemistry, 223: 121-127.

5.Guan, Y. G., Yu, P., Yu, S. J., Xu, X. B., & Wu, X. L. (2012). Short communication: simultaneous analysis of reducing sugars and 5-hydroxymethyl-2-furaldehyde at a low concentration by high performance anion exchange chromatography with electrochemical detector, compared with hplc with refractive index detector. Journal of Dairy Science, 95(11), 6379-6383.

6.Guan, Y.-G., Yu, P., Yu, S.-J., Xu, X.-B., Shi, W.-H., & Sun, W.-W. (2011). Effects of pressure on the glucose–ammonium sulphite caramel solutions. Food Chemistry, 127(2), 596-601.

7.于淑娟*, 喻佩, 刘长战. 多组分糖液中温度对碳酸钙形貌及其吸附能力的影响[J]. 现代食品科技, 2013, 29(10): 2325-2329.

8.于淑娟*, 喻佩, 扶雄. CO2饱充流速对碳酸钙形态及吸附能力的影响[J].华南理工大学学报, 2012, 40(10): 146-151.

9.喻佩, 于淑娟, 孙炜炜. 高静压对酪蛋白半乳糖美拉德反应体系的影响[J]. 食品工业科技, 2012, 33(4): 188-191.