Education：
Shandong Agriculture University. Agricultural Product Processing, BS, 2001
Hebei Agriculture University. Processing and Storage Engineering of Farm Products, MS, 2004.
Ocean University of China. Food Science. Ph.D. 2007 Professional Experience： 2015.07- Professor, Department of Food Science and Engineering, Jiangsu University, Zhenjiang, Jiangsu, China 2014.05-2015.05 Visit Scholar, University of Massachusetts Amherst.
2012.02-2014.02 Food Science Division, Deparment of Life Sciences National Natural Science Foundation of China, Beijing, China
2010.08–2012.01 Associate Professor, Department of Food Science and Engineering, Jiangsu University, Zhenjiang,Jiangsu, China
2007.06–2010.07Lecturer, Department of Food Science and Engineering, Jiangsu University, Zhenjiang,Jiangsu, China Scientific Research Field： Aquatic product chemistry and processing
Food flavor Social academic post and honor： Teaching Courses： Animal Science Food Processing Published papers： Textbook:
1.Aquatic product chemistry. 2007
2.Technology of aquatic products processing. 2010
3.Food chemistry,2013
Publications List
1.Ruichang Gao*, Xueping Feng, Wenwen Li, Li Yuan, Jing Ge, Daoli Lu, Bin Chen, GangYu. Changes of the properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation. Food Science and Biotechnology, 2016, 25(1): 21-26. (SCI)
2.Ruichang Gao, Li Yuan, Maoshuai Yu, Weimin Liu. Effects of heat pump drying parameters onvolatile flavor compounds of silver carp. Journal of Aquatic Food Product Technology. 2016, 25(5):735-744. (SCI)
3.Ruichang Gao, Jing Ge, Lu Sun, Wen Li, Li Yuan，Gang Yu. Representation of the Actomyosin Structure in White Shrimp (Litopenaeus vannamei) during the Frozen Storage by Raman Spectroscopy. Journal of Chinese Institute of Food Science and Technology .2016, 2: 218-223. (EI)
4.Ruichang Gao, Tong Shi, Mengqin Zhao, Xiangdong Liu, Henglin Cui, Li Yuan. Purification and Characterization of a salt-stable protease from halophilic archaeon Halogranum rubrum. Journal of the Science of Food and Agriculture.2016, DOI 10.1002/jsfa.7879.
5.Li Yuan, Xiu Ji, Jun Chen, Ming-Yong Xie, Lina Geng & Ruichang Gao*(corresponding-author). Enhanced oral bioavailability and tissue distribution of ferric citrate through liposomal encapsulation. CyTA - Journal of Food. 2016, DOI: 10.1080/19476337.2016.1221858.
6.Ruichang Gao*, Pu Jing, Siyu Ruan, Yifan Zhang, Shujuan Zhao, Zhan Cai, Bingjun Qian. Removal of off-flavours from radish (Raphanus sativus L.)anthocyanin-rich pigments using chitosan and its mechanism(s). Food Chemistry. 2014,146: 423-428.
7.Pei-Xu Cong, Rui-chang Gao (Co-first author), Chang-Hu Xue, Zhao-Jie Li, Hong-Wei Zhang, Muhammad Naseem Khan, Yong Xue, Tatsuya Sugawara, Jie Xu. Molecular species analysis of monosialogangliosides from sea urchin Strongylocentrotus nudus by RPLC-ESI-MS/MS. Food Chemistry, 2015 ,166(1): 473-478
8.Ruichang Gao*, Li Yuan, Li Su,Xingyi Huang, Gang Yu, Laihao Li. Study on the Evolution of Muscle Proteins during the Half-dried Salt-cured Silver Carp (hypophthalmichthys molitrix) Processing. Journal of Aquatic Food Product Technology. 2015, 24(1): 31-41.
9.Ruichang Gao*, Shiguo Chen. Structural and anticoagulant activity changes of the sulfated fucose branches of thefucosylated chondroitin sulfate from sea cucumber Pearsonothuriagraeffei during acid hydrolysis. Journa lof Carbohydrate Chemistry. 2014，33:471-488.
10.Ruichang Gao*, Li Yuan, Weimin Liu, Maoshuai Yu, Cunshan Zhou, Haile Ma. Modeling of total volatile basic nitrogen and thiobarbituric acid ofsilver carp dried in cold-air dryer with heat pump. Transactions ofthe Chinese Society of Agricultural Engineering (Transactions of the CSAE). 2013, 29(23): 227－232. (in Chinese with English abstract).
11.Rui-chang Gao*, Su Li, Huang Xing-yi, Yuan Li, Ma Hai-le. Prediction of Cathepsin B and L Activities in Cured Silver Carp during Drying UsingResponse Surface Methodology. Food Science.2012,33(17):136-140. (in Chinese with English abstract).
12.Ruichang Gao*, Li Yuan, Gang Yu. An innovative method on the polyphosphate determination in aquaticproduct with interdiction of polyphosphate hydrolysis by using ionchromatography. Advanced Materials Research.2012. 538-541:2334-2337.
13.Su Li, Huang Xingyi，Gao Ruichang*, Yuan Li，Ma Haile. Volatile flavor compounds analysis of silver carp before and after heat pump drying by SPME-GC-MS. Science and Technology of Food Industry.2012,33(6):83-86. (in Chinese with English abstract).
14.Ruichang Gao*, Li Yuan, Qi Wang, Yong Xue, Li-ang Yin, Hui Feng, Jingfeng Wang, Changhu Xue. Innovative method for determining glycogen content in the Pacific oyster (Crassostrea Gigas) by ion chromatography. Journal of Chromatography A. 2008，1208：239-241.
15.Ruichang Gao*, Changhu Xue, Li Yuan, Zhaojie Li ,Yong Xue, Fengxia Cui, Yan Sun Determination of the big head carp myofibrillar (Aristichthys nobilis) adenosine triphosphatase activity by ion chromatography. Journal of Chromatography A, 2006, 1118: 278–280.
16.Ruichang Gao*, Changhu Xue, Li Yuan, Yongqin Zhang, Jin Zhang, Zhaojie Li, Yong Xue. Purification and Characterization of Pyrophosphatase from Bighead Carp (Aristichthys Nobilis). LWT-Food Science and Technology. 2008, 41:254-261.
17.Ruichang Gao*, Changhu Xue, Li Yuan, Yong Xue, Yan Sun. Study on Tripolyphosphatase (TPPase) Properties of Big Head Carp (Aristichthys Nobilis) Myosin Subfragment-1. Journal of Ocean University of China. 2007, 6(4): 303-309.
18.Ruichang Gao*, Changhu Xue,ZhaojieLi, YongXue, Ping Dong. Study on the pyrophosphatase (PPase) from Aristichthys Nobilis muscle. Journal of fisheries of China. 2008,32(6): 957-964. (in Chinese with English abstract)
19.Ruichang Gao*, Li Yuan,Gang Yu, Hui Feng,Yong Xue, ZhaojieLi,Changhu Xue. Study on the tripolyphosphatase (TPPase) of myofibrils from Aristichthys Nobilis muscle. Journal of fisheries of China. 2006,30(5): 695-700. (in Chinese with English abstract). Main Scientific Research Projects： 1.National Natural Science Fund: NO.31671882: Effects of unfolding and aggregation induced by Konjac glucomannan (KGM) on silver carp myosin heat-induced gel net work.
2.National Natural Science Fund: NO.31471611：Mechanism of intermolecular force and hydration water to control silver carp myosin aggregation.
3.National Natural Science Fund: NO. 31000798: The mechanism and rapid nondestructive testing of the aquatic product protein freezing denaturation by ramon spectroscopy.
4.National Natural Science Fund: NO.31340065:Based on speed stuffed fish sauce flavor of halophilic archaeascreening and extracellular protease characteristics research.
5.Jiangsu l Natural Science Fund: NO. BK200922368: Research of the mechanism of the dried fish flavor formation
6.China Postdoctoral Science Fund: NO.20080441072: Research of the mechanism of the dried fish flavor formation and the control of the flavor.
7.Jiangsu Postdoctoral Science Fund: NO. 0802025C: Research of the mechanism of the dried fish flavor formation during drying process and the control of the flavor. Patents： 1.Xue Changhu, Liu Yijie, Li Zhaojie, Liu Xin, Gao Ruichang, Cao Rong. A method of peru squid (dosidicus gigas) surimi. ZL 200510045473.4
2.Gao Ruichang, Yuan Li, Ren Xiaofeng, Ma Haile, Su Li. A method of dried fish flavor control using enzyme. ZL 201010133260.8
3.Gao Ruichang, Yuan Li, Li Laihao, Su Li. A method of freeze fish slice melioration using an no-phosphorus additive. ZL 201010156877.1
4.Gao Ruichang, Yuan Li, Sun Lu, Li wenwen, Lu Daoli, Chen Bin. A method of Ramanspectroscopic analysis for frozen Penaeus vannamei nondestructive quality detection. 201310370018.6. Scientific Research Achievements and Awards： Number of postgraduates under supervision： Number of supervised masters and Ph.D.： 6 Number of supervised undergraduates： 2 The above information updated： Jan.2021 |
