杲景蓉博士

基本信息

姓名：杲景蓉（1988年8月）

职称：助理研究员

研究方向：蛋白水解产物的结构解析、修饰及功能特性；开发膳食纤维及低聚糖产品，揭示其对肥胖和糖尿病发生的调控机制。

院系：食品与药品学院

学习/工作经历

教育经历：

2015/03 - 2019/05新西兰林肯大学

博士研究生学位 专业：食品科学与技术

2013/03 - 2015/02新西兰林肯大学

硕士研究生学位 专业：食品应用科学

2008/09 - 2012/07甘肃农业大学

本科学士学位 专业：食品营养与工程

工作经历：

2019/7- 2022/7华南理工大学（中国） 全职

职位：博士后

2018/5- 2019/4Tegel Foods（新西兰）全职

职位： Quality Department Product Management Technologists

教学情况

曾参与过华南理工大学2019级和2020级本科英文授课课程《食品营养学》中碳水化合物及蛋白质部分的教学任务。

科研项目

作为项目主持人获批2个广东省省部级科研项目和1个国家教育部的“外国青年人才计划”项目。

代表性论文著作

1. Gao, J., Brennan, M. A., Mason, S. L. and Brennan, C. S. (2016), Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins. International Journal of Food Science and Technology. doi:10.1111/ijfs.13143

2. Gao, J., Mason, S. L., Brennan, M. A. and Brennan, C. S. (2017) Effects of sugar substitution with “Stevianna” on the sensory characteristics of muffins Journal of Food Quality Article ID 8636043, 11 pages, 2017. doi:10.1155/2017/8636043

3. Gao, J., Fezhong, H., Guo, X., Zeng, X., Mason, S. L., Brennan, M. A., Brennan, C. S. (2018), The Effect on Starch Pasting Properties and Predictive Glycaemic Response of Muffin Batters Using Stevianna or Inulin as a Sucrose Replacer. Starch‐Stärke. doi:10.1002/star.201700334

4. Gao, J., Han, F., Guo, X., Zeng, X.A., Mason, S.L., Brennan, M.A., Brennan, C.S. (2018) Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna® or Inulin as a Sugar Replacer. Grain & Oil Science and Technology 1: 63-71. DOI:10.3724/SP.J.1447.GOST.2018.18043

5. Gao, J., Guo, X., Brennan, M. A., Mason, S. L., Zeng, X., & Brennan, C. S. (2019). The potential of modulating the reducing sugar released (and the potential glycemic response) of muffins using a combination of a stevia sweetener and cocoa powder. Foods, 8(12).

6. Peressini, D., Cavarape, A., Brennan, M. A., Gao, J*., & Brennan, C. S. (2020). Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti. Food Hydrocolloids.

7. He, S., Chen, Y., Yang, X., Gao, J., Su, D., Deng, J., Tian, B. (2020). Determination of biogenic amines in Chub Mackerel from different storage methods. Journal of Food Science. doi: 10.1111/1750-3841.15146.

8. Yang, G., Wang, R., Gao, J., Niu, D., Li, J., Wen, Q., Zeng, X. (2020) The effect of moderate pulsed electric fields on autolysis of Saccharomyces cerevisiae and the amino acid content in autolysates. International Journal of Food Science & Technology. doi.org/10.1111/ijfs.14659

9. Desai, A. S., Beibeia, T., Lu, X., Gao, J., Brennan, M., Guo, X., ... & Brennan, C. (2021). How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads. European Food Research and Technology, 1-11. DOI: 10.1007/s00217-021-03699-w

10. Gao, J., He, S., Nag, A. (2021) Electrochemical detection of glucose molecules using laser-induced graphene sensors: A review. Sensors, 21(8). doi.org/10.3390/s21082818.

11. Gao, J., He, S., Nag, A., & Wong, J. (2021). A review of the use of carbon nanotubes and graphene-based sensors for the detection of aflatoxin m1 compounds in milk. Sensors, 21(11), 3602. DOI: 10.3390/s21113602

12. Zhao, W., Xiang, H., Liu, Y., He, S., Cui, C., & Gao, J*. (2022). Preparation of zein—soy protein isolate composites by pH cycling and their nutritional and digestion properties. LWT, 113191.

13. He, S., Zhang, Y., Gao, J*., Nag, A., & Rahaman, A. (2022). Integration of Different Graphene Nanostructures with PDMS to Form Wearable Sensors. Nanomaterials, 12(6), 950.

14. Gao, J., He, S., Nag, A., & Zeng, X. A. Physicochemical and rheological properties of interacted protein hydrolysates derived from tuna processing by‐products with sodium alginate. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.15821 (Published online)

15. Wu, J., Gao, J., Lin, J., Cui, C., Li, L., He, S., & Brennan, C. (2022). Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate. Journal of Agricultural and Food Chemistry, 70(17), 5396-5407.

16. Chai, W., Xu, J., Qu, H., Ma, Q., Zhu, M., Li, M., Gao, J & Wang, C. (2022). Differential proteomic analysis to identify potential biomarkers associated with quality traits of Dezhou donkey meat using a data-independent acquisition (DIA) strategy. LWT, 166, 113792.