Education
Changshu Institute of Technology, Bacholar, 2010/09-2014/06 Jiangsu University, Master, 2014/09-2017/06 Jiangsu University, Doctor, 2017/09-2021/06 Professional Experience Jiangsu University, Postdoctor, 2021/09-Now Jiangsu University, Experimentalist, 2021/08-Now
Scientific Research Field
Aquatic Product Processing, protein chemistry Social academic post and honor Served as a reviewer for international academic journals such as Food Research International and Frontiers in Nutrition. Teaching Courses
Master's degree students: Laboratory operation safety standards and skills Undergraduate students: Modern Food Testing Technology Experimental Course, Food Technology Experimental Course, Food Engineering Comprehensive Training Experimental Course Published papers
1.Mengzhe Li#, Tong Shi#, Xin Wang, Yulong Bao, Zhiyu Xiong, Abdul Razak Monto, Wengang Jin, Li Yuan*, Ruichang Gao*. Plasma-activated water promoted the aggregation of Aristichthys nobilis myofibrillar protein and the effects on gelation properties, Current Research in Food Science, 2022. 2. Tong Shi#, Xin Wang#, Mengzhe Li, Zhiyu Xiong, David Julian McClements, Yulong Bao, Teng Song, Jianrong Li, Li Yuan, Wengang Jin*, Ruichang Gao*. Mechanism of low-salt surimi gelation induced by microwave heating combined with l-arginine and transglutaminase: On the basis of molecular docking between l-arginine and myosin heavy chain, Food Chemistry, 2022, 391, 133184. 3. Tong Shi, Zhiyu Xiong, Huijie Liu, Wengang Jin, Jianlou Mu, Li Yuan, Quancai Sun, David Julian McClements, Ruichang Gao*. Ameliorative effects of L-arginine on heat-induced phase separation of Aristichthys nobilis myosin are associated with the absence of ordered secondary structures of myosin. Food Research International, 2021, 141(10), 110154. 4. Tong Shi, Zhiyu Xiong, Wengang Jin, Li Yuan, Quancai Sun, Yuhao Zhang, Xiuting Li, Ruichang Gao*. Suppression mechanism of L-Arg in the heat-induced aggregation of bighead carp (Aristichthys nobilis) myosin: The significance of ionic linkage effects and hydrogen bond effects. Food Hydrocolloids. 2020, 102: 105596. 5. Tong Shi, Hui Liu, Teng Song, Zhiyu Xiong, Li Yuan, David Julian McClements, Wengang Jin, Quancai Sun, Ruichang Gao*. Use of L-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion. Food Chemistry. 2020, 128314. 6. Tong Shi#, Ganesha Yanuar Arief Wijaya#, Li Yuan, Quancai Sun, Fan Bai, Jinlin Wang, Ruichang Gao*. Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations. RSC Advances, 2020, 10, 30896–30906. 7. Ruichang Gao, Tong Shi, Quancai Sun, Xiuting Li, David Julian McClements, Li Yuan*. Effects of L-arginine and L-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis). Food Chemistry, 2019, 295, 320-326. 8. Tong Shi, Li Yuan, Jianlou Mu, Ruichang Gao*. The effect of Arginine, Lysine and Histidine in the myosin secondary structure by circular dichroism and Raman spectroscopy. CyTA-Journal of Food, 2019, 17:1, 656-660. 9. 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. 2017, 97(5): 1412–1419.
Main Scientific Research Projects
Jiangsu Provincial Natural Science Foundation Youth Project (BK20220520), 2022.07-2025.06, in research, host. National Natural Science Foundation Youth Program (32202090), 2023.01-2025.12, in research, host. Chinese PhD postdoctoral funding (2022M721389), 2023.01~2024.12, in research, host. Patents 3 China invention patents have been authorized
Scientific Research Achievements and Awards Outstanding Doctoral Dissertation in Jiangsu Province in 2022
Number of postgraduates under supervision 1
Number of supervised masters and Ph.D. 0
Number of supervised undergraduates 0
The above information updated: Nov. 2023 |
