毕爽
1992.12
硕导
bishuang@btbu.edu.cn
个人简历
教育经历：
2010.9-2014.6 东北农业大学，学士学位
2014.9-2017.6 东北农业大学，硕士学位
2017.9-2021.6 中国农业大学，博士学位
工作经历：
2021.9至今 北京工商大学食品与健康学院 讲师
主讲课程
《现代食品分析》、《食品工艺学概论（双语）》
主要研究领域
食品加工风味形成及调控技术
植物源食品加工技术与资源综合利用
主要学术成果（课题、论文、获奖、专利等）
承担的主要科研项目（限10项）：
1.[国家级],[32202214],[内源酶介导豌豆浆la/ala磷脂形成c6/c9醛/醇异味的分子机制],[2023.1-2025.12],[项目在研],[主持]
2.[省部级],[2022db021],[特色林果vfd产品品质提升及节能降耗关键技术集成与应用],[2022.1-2024.12],[项目在研],[参与]
发表的代表性论文（限10篇）：
1. xiaoying xiong, wendong wang, shuang bi*, ye liu*. application of legumes in plant-based milk alternatives: a review of limitations and solutions. critical reviews in food science and nutrition, 2024: 1-17.
2. fan yang, rui cao, anzhen fu, ye liu*, shuang bi*. investigation of umami peptides and taste mechanisms in agrocybe aegerita: based on sensory evaluation and molecular docking techniques. food & function, 2024, 13(15), 7081-7092.
3. fan yang, hongyan meng, anzhen fu, ye liu*, shuang bi*. quantification- and structural-taste intensity of umami peptides from agrocybe aegerita through quantitative structure-activity relationship. food chemistry, 2024, (455), 139919.
4. lichang yan, ying xu, fan yang, chunhe shi, ye liu*, shuang bi*. characterization of odor profiles of pea milk varieties and identification of key odor-active compounds by molecular sensory science approaches using soybean milk as a reference. food chemistry, 2024, (445), 138696.
5. shuang bi, xin pan, wentao zhang, zhuo ma, fei lao, qun shen, jihong wu*. non-covalent interactions of selected flavors with pea protein: role of molecular structure of flavor compounds. food chemistry, 2022, (389): 133044.
6. shuang bi, fei lao, xin pan, qun shen, ye liu*, jihong wu*. flavor formation and regulation of peas (pisum sativum l.) seed milk via enzyme activity inhibition and off-flavor compounds control release. food chemistry, 2022, (380): 132203.
代表性的专利（限10篇）：
代表性的奖励（限10篇）：