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Xiaofeng Ren


NameXiaofeng Ren

Technical postAssociate Professor,PhD.

AddressSchool of Food & Biological Engineering,No. 301, Xuefu   Road, Zhenjiang 212013, China

E-mailrenxiaofeng@ujs.edu.cn

Education

Ph.D.: Food   Science, Jiangsu University, 2014 , China.

Major   area:   Ultrasound on Properties of protein and Preparation of   ACE-inhibitory Peptides on Enzymatic from protein

M.S.:   Pharmacognosy , Jiangsu University, 2003 , China.  

Major   area: Extraction of active ingredients in natural products using physical   technology.

B.S.:   Food Science & Food Engineering, Jiangsu University, 1999 , China.

Professional   Experience

Associate   Professor, School of Food and Biological Engineering, Jiangsu University,   2015

Scientific Research Field

1.The effects   of physical fields such as ultrasound on the structure, flavor, nutrition,   and functionality of protein and preparation of peptides on Enzymatic from   protein.

2.   Food-packing, Pharmaceutical and Biomedical applications of protein and   protein -based materials.

3. The   physical processing of food, such as the Super- or sub-critical CO2   extraction & ultrasonic- assisted extraction of active ingredients in   natural products.

Social academic post and honor

Teaching Courses

Principle in   Food EngineeringFood Physics ProcessingSpecial Theme on Food Science and Technology

Published   papers

2019

1Xiaofeng Ren, Ting Hou, Qiufang Liang, Xi Zhang, Di Hu,   Baoguo Xu, Xinxiang Chen,Meram Chalamaiahi, Haile Ma*.Effects of frequency   ultrasound on the properties of zein-chitosan complex coacervation for   resveratrol encapsulation.  Food Chemistry.2019SCI

2018

1Xiaofeng Ren,Qiufang Liang, Xi Zhang ,Ting Hou, Suyun Li,   Haile Ma*.Stability and Antioxidant Activities of Corn Protein Hydrolysates   under Simulated Gastrointestinal Digestion. Cereal Chemistry.2018SCI

2Xiaofeng Ren, Lin Wang, Baoguo Xu, Benxi Wei, Yaogang Liu,   Cunshan Zhou,

Haile Ma &   Zhirong Wang. Influence of microwave pretreatment on the flavor attributes   and oxidative stability of cold-pressed rapeseed oil. Drying Technology   (2018). SCI

3Baoguo Xu, Benxi Wei, Xiaofeng Ren*, Yaogang Liu, Hao   Jiang, Cunshan Zhou, Haile Ma ,Meram Chalamaiah, Qiufang Liang, Zhirong Wang.   Dielectric Pretreatment of Rapeseed 1 Influence on the Drying Characteristics   of the Seeds and Physico-chemical Properties of Cold-Pressed Oil. Food and   Bioprocess Technology (2018). SCI

4Xiaofeng Ren, Qiufang Liang, Haile Ma. Effects of sweeping   frequency ultrasound pretreatment on the hydrolysis of zein   angiotensin-converting enzyme inhibitory activity and thermodynamics   analysis. 2018. Journal of Food Science and Technology.SCI

5Liang Qiufang, Xiaofeng Ren*, Xi Zhang, Ting Hou, Meram   Chalamaiah, Haile Ma, and Bin Xu. Effect of ultrasound on the preparation of   resveratrolloaded zein particles. Journal of Food Engineering  (2018). SCI

2017

1Xiaofeng Ren, Xi Zhang, Qiufang Liang, Ting Hou, and Huiji   Zhou. Effects of Different Working Modes of Ultrasound on Structural   Characteristics of Zein and ACE Inhibitory Activity of Hydrolysates. 2017.   Journal of Food Quality, vol. 2017, 8 pages, 2017.SCI

2Effect of Low-Frequency Ultrasonic-Assisted Enzymolysis on   the Physicochemical and Antioxidant Properties of Corn Protein Hydrolysates.   Journal of Food Quality. 2017. Journal of Food Quality, vol. 2017, 10 pages,   2017.SCI

2015

1Effects of a Dual-Frequency Frequency-Sweeping Ultrasound   Treatment on the Properties and Structure of the Zein Protein. Cereal   Chemistry.2015922):193-197. SCI

Main Scientific Research Projects

1.“The   mechanisms of muti-frequency ultrasound induced zein-chitosan complex   coacervation self-assembly and the related influence on encapsulation of   resveratrol”. The National Natural Science Foundation of China (Grants No.31771977),   ¥ 600000,2018.01-2021.12.

2.“The   mechanisms of sweeping frequency ultrasound induced protein unfolding,   aggregation and the related influence on enzymolysis properties of protein”.   The National Natural Science Foundation of China (Grants No.31501427), ¥   200000,2016.01-2018.12.

3. “The   mechanisms of ultrasound induced protein-polysaccharide complex coacervation   self-assembly and the related influence on encapsulation of resveratrol”.   China Postdoctoral Science Foundation project (Grants No. 2018T110459) , ¥   150000,2018.07-2020.06.

4. “Study on   key techniques of ultrasonic-assited enzymatic preparation of resistant   starch and functional peptide of Rhizome of Oldworld Arrowhead .” the Key   Research and Development Program of Jiangsu Province (Grants No. BE2017353),   ¥ 250000,2017.07-2019.12;

5. “ Study on   key techniques of low lemperature pressing and refining of Rapeseed oil and   recovery of Rapeseed protein” the Key Research and Development Program of   Jiangsu Province (Grants No.BE2016334), ¥ 200000,2016.07-2018.12;

6.   “Preparation and Properties of Zein/Nano-TiO2 Preservative Films ”.China   Postdoctoral Science Foundation (Grants No. 2016M601742), ¥ 50000,   (2017.1-2018.12).

Patents

1.PCT/CN2018/114969Method for preparing functional polypeptide from milk   protein by ultrasonic-assisted simulated digestion

2.PCT/CN2016/071590A method of multi-frequency power ultrasound enhanced   enzymatic preparation of functional peptides.

3.PCT/CN2016/071579A method and device on monitoring the process of protein   hydrolysis by in-situ, real-time and on-line spectrum.

Scientific Research Achievements and Awards

Number of   postgraduates under supervision

1

Number of   supervised masters and Ph.D.

7

Number of   supervised undergraduates

0

The above   information updated

Apr.2019



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