梁静静，女，山西临汾人，讲师，硕士研究生导师

教育经历

2020.09-2024.06  西北农林科技大学  食品科学与工程 博士

2017.09-2020.06  河北农业大学      食品科学 硕士

2013.09-2017.06  天津农学院        食品科学与工程 学士

工作经历

2024.07-至今 山西大学 生命科学学院 讲师

研究方向

1. 天然产物活性成分功能研究

2. 食品功能成分与肠道菌群互作研究

3. 新型植物蛋白研究与开发

代表性论文

1. Liang J, Li H, Han M, Gao Z. 2024. Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism[J]. Critical Reviews in Food Science and Nutrition, 230529168. (IF=10.2，中科院1区)

2. Liang J, Zhang M, Wang X, Ren Y, Yue T, Wang Z, Gao Z. 2021. Edible fungal polysaccharides, the gut microbiota, and host health[J]. Carbohydrate Polymers, 273: 118558. (IF=11.2，中科院1区)

3. Liang J, Li X, Lei W, Tan P, Han M, Li H, Yue T, Wang Z, Gao Z. 2023. Serum metabolomics combined with 16S rRNA sequencing to reveal the effects of Lycium barbarum polysaccharide on host metabolism and gut microbiota[J]. Food Research International, 165: 112563. (IF=8.1，中科院1区)

4. Liang J, Yang S, Liu Y, Li H, Han M, Gao Z. 2024. Characterization and stability assessment of polyphenols bound to Lycium barbarum polysaccharide: Insights from gastrointestinal digestion and colon fermentation[J]. Food Research International, 179: 114036. (IF=8.1，中科院1区)

5. Liang J#, Zhang M#, Li X, Yue Y, Wang X, Han M, Yue T, Wang Z, Gao Z. 2024. Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation[J]. Food Science and Human Wellness, 13(1): 421-433. (IF=7.0，中科院1区)

6. Liang J#, Ren Y#, Wang Y, Han M, Yue T, Wang Z, Gao Z. 2021. Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars[J]. Food Bioscience, 42(9): 101157. (IF=5.2，中科院1区)

7. Liu X, Liang J, Ma Y, Sun J, Liu Y, Gu X, Wang Y. 2022. The impact of protein hydrolysis on biogenic amines production during sufu fermentation[J]. Food Control, 140: 109105. (IF=6.0，中科院1区)

8. Liang J, Li D, Shi R, Wang J, Guo S, Ma Y, Xiong K. 2019. Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation[J]. LWT-Food Science and Technology, 114: 108379. (IF=6.0，中科院1区)

9. Liang J, Li D, Shi R, Wang J, Ma Y, Xiong K. 2019. Effects of different co-cultures on the amino acid availability, biogenic amine concentrations and protein metabolism of fermented sufu and their relationships[J]. LWT-Food Science and Technology, 113: 108323. (IF=6.0，中科院1区)

10. 梁静静,李大伟,史瑞琴等.腐乳中产生物胺菌株的筛选鉴定及产生物胺能力评价[J].河北农业大学学报,2019,42(03):88-93.

联系方式

E-mail: ljj322@sxu.edu.cn