迟原龙
个人简介
工学博士,副教授,现就职于四川大学食品工程系,从事教学科研工作,获2013年度、2014年度四川大学“青年骨干教师”称号。近5年来,主持开展国家自然科学基金1项,教育部博士点基金1项、四川省科技支撑计划(子课题)1项,以及市级和企业合作项目5项,发表科研论文33篇,其中SCI、EI论文9篇。已授权国家发明专利5项。主要研究方向为食品微生物学,农产品加工与贮藏。
科研项目
1. 低盐传统泡菜微生物多样性及其对亚硝酸盐和亚硝胺形成的内在作用机制,国家自然科学基金(项目号:31601442),2017.1-2019.12            持;
2. 胶原酶控水解制备表面活性肽及其构效关系研究,教育部博士点基金(项目号:20130181120094),2013.1-2016.12                            持;
3. 中国泡菜现代产业链关键技术研究集成与示范,四川省科技支撑计划(子课题)(项目号:2016NZ0007),2016.1-2018.12                     主 持;
4. 四川盐渍菜的微生物和化学安全性研究,2015年、2016年成都市食品安全风险研究课题,(项目号:2015-cds-003;2016ssqt0012),            主 持;
科研论文
1. Ruijie Fu, Kai Yao, Qisheng Zhang, Dongying Jia, Jiayuan Zhao, Yuanlong Chi*. Collagen hydrolysates of skin shavings prepared by enzymatic hydrolysis as a natural flocculant and their flocculating property. Applied Biochemistry and Biotechnology, 2016, DOI: 10.1007/ s12010-016-2310-6.
2. Yuanlong Chi*, Qisheng Zhang, Gong Chen, Jiayuan Zhao, Hongmei Zhang, Dongying Jia, Kai Yao. Survival of Escherichia coli O157:H7, nitrite content and sensory acceptance of low-salt Chinese paocai fermented by screened lactic acid bacteria. International Journal of Food Science and Technology, 2016, 51, 2178-2184.
3. Qisheng Zhang, Gong Chen, Wenxi Shen, Yong Wang, Wenxue Zhang*, Yuanlong Chi**. Microbial safety and sensory quality of instant low-salt Chinese Paocai. Food Control, 2016, 59: 575-580.
4. Jiayuan Zhao, Yuanlong Chi, Fangfang Liu, Dongying Jia, and Kai Yao*. Effect of two surfactants and beta-cyclodextrin on beta-cypermethrin degradation by Bacillus licheniformis B-1. Journal of Agricultural and Food Chemistry, 2015, 63(50): 10729-10735.
5. Yuan-long Chi, Qi-xian Zhang, Xue-pin Liao, Jian Zhou, and Bi Shi*. Physicochemical properties and surface activities of collagen hydrolysate-based surfactants with varied oleoyl group grafting degree. Industrial & Engineering Chemistry Research, 2014, 53: 8501-8508.
6. Fangfang liu, Yuanlong Chi, Shuang Wu, Dongying Jia, and Kai Yao*. Simultaneous degradation of cypermethrin and it metabolite, 3-phenoxybenzoic acid, by the cooperation of Bacillus licheniformis B-1 and Sphingomonas sp.SC-1. Journal of Agricultural and Food Chemistry, 2014, 62(33): 8256-8262.
7. Yuan-long Chi, Min Cui, Xiaoju Cui, Wwenhua Zhang, Xuepin Liao, Bi Shi *. Enzymatic hydrolysis of skin shavings for preparation of collagen hydrolysates with specified molecular weight distribution. Journal of the Society of Leather Technologists & Chemists, 2012, 96(1): 16-20.
8. Yuan-long Chi, Sining Lv, Qiang He, Xuepin Liao, Wenhua Zhang, Bi Shi *. Raw skin wastes- used to prepare a flocculant for the treatment of black liquor from papermaking. Journal of the Society of Leather Technologists & Chemists, 2011, 95(5): 209-214.
国家发明专利
1. 迟原龙,付睿婕,赵甲元,姚开,贾冬英. 一种未经化学修饰的胶原蛋白絮凝剂及其制备方法. 201610644757.3,申请公布日:2017.2.8
2. 迟原龙, 谢昊宇, 赵甲元, 贾冬英, 姚开. 一种玫瑰姜奶饮料及其制备方法. CN201510061369.8, 申请公布日: 2015.6.10
3. 迟原龙, 张其圣, 张红梅, 陈功. 一种泡菜快速成熟的方法. CN201510126581.8, 申请公布日: 2015.6.24
4. 迟原龙, 张其圣. 一种利用盐渍蔬菜废水生产乳酸菌剂和细菌素的方法. CN201510456108.6, 申请公布日: 2015.7.29
联系方式
地址:成都市一环路南一段24号四川大学 西区4教120室
电话:13880920839,Email:chiyl@scu.edu.cn

地址:成都市一环路南一段24号 电话:028-85405836 028-85405840(院办) 028-85461730(党办)
Copyright © 2012 四川大学轻纺与食品学院 版权所有

建议您使用含IE6以上内核的浏览器,以获得最佳的浏览效果。