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AndyDoctor of Engineering,Dedicated Teacher at the Food Engineering Department of the School of Food Engineering, Jiangsu University of Science and Technology

Contact mailbox:andi_may@126.com

Research direction

1. Grain chemistry and quality, grain science and nutrition

2. Multi -level structure of wheat starch-Noodle texture characteristics relationship

3. During the process of noodle processing, starch-Analysis of protein interaction

Learning and work experience:

2023.06-So far      Teacher at the Department of Food Engineering at the School of Food at the School of Food of Jiangsu University of Science and Technology;

2019.09-2023.06   Doctor of Engineering, Food Science and Engineering of Food Science and Engineering of Jiangsu University;

2016.09-2019.06   Henan University of Technology Food Science and Engineering, a master's degree in engineering;

2012.09-2016.06   Bachelor of Food Engineering of Henan University of Technology.

Some scientific research papers

[1] An, D., li, H., li, D., zhang, D., huang, Y., Obadi, M., & xu, B*. The Relation BetWeen WHEAT Starch Properties and Noodle Springness: From the View of MicroStruction Quantitative Analysis of Gluten-Based network. Food Chemistry, 2022, 393, 133396.

[2] An, D., li, H., zhang, D., huang, Y., li, D., Obadi, M., & xu, B*. Relation Between Adhesiveness and Surface Leache Rheology Properties of cookles: From the View of Starch FineCular ture. Food Research International, 2022, 155, 111111.

[3] An, D., li, Q., li, E., Obadi, M., Li C., li, H., zhang, J., du, J., zhou, X., li, N., & xu, B*. Structural Basis of WHEAT Starch Determines the Adhesiveness of Cooked Noodles by Affecting The Fine Structance of Leached Starch. Food Chemistry, 2021, 341, 128222.

[4] hong, j., An, D., ZENG, X., han, Z., zheng, X*., Cai, M., bian, K., Aadil, R. BehaviViors of Large A-Type and Small w88 sports bettingB-Type Wheat Starch Granules Esterify by Conventional and Pulled Electric Fields AssistEd Methods. International Journal of Biology Macromolecules, 2020, 155, 516-523.

[5] hong, j., An, D., li, L., liu, C., li, M., Buckow, R., zheng, X*., bian, k. Structural, Rheology and Geat Starch Granules Sepales Sepales Sepales Journal of Cereal Science, 2020, 91, 102897.

[6] hong, j., An, D., wang, M., liu, C., Buckow, R., li, L., zheng, X*., & bian, k. Wheat Noodles Enriched with A‐type and/OR B‐type Wheat Starch: PHYSICAL, Thermal and Textural Properties of Dough Sheet and Noodle Samples From Different Noodle‐making Process. International Journal of Food Science & Technology, 2021, 56.3111-3122.

[7] hong, j., An, D., liu, C., li, L., han, Z., Guan, E., xu, B., zheng, X*., bian, k. Rheology, Textural, 23585_23761 Journal of Food Processing and Preservice. 2020, 44, E14567.

Some scientific research projects

Jiangsu Province Graduate Research w88 sports betting appInnovation Plan，The impact of the edible quality and molecular mechanism of wheat starch multi -level structure opposite strip，Host;

On the National Natural Science Foundation of China，Wheat starch granules in the process of changes in the process of processing and regulation，Participate;

Jiangsu Policy Guide Program，Key technical research and industrialization of noodle special wheat flour production，Participate;

Chen Keming Food Co., Ltd. commissioned project，New powder -making technology research and nutritional surface food development，Participate。