吴海舟
博士生导师
硕士生导师
教师姓名：吴海舟
教师拼音名称：wuhaizhou
性别：男
职称：教授
学位：博士
毕业院校：美国威斯康辛大学-麦迪逊分校
其他联系方式
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科学研究
研究领域
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论文成果
- Wu, H*., Axelsson, J., Kuhlin, M., Fristedt, R., & Undeland, I. (2023). Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production. ACS Sustainable Chemistry & Engineering..
- Wu, H*., Richards, M. P., & Undeland, I. (2022). Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety, 21, 1275-1299.
- Wu, H*., Tullberg, C., Ghirmai, S., & Undeland, I*. (2022). Pro-oxidative activity of trout and bovine hemoglobin during digestion using a static in vitro gastrointestinal model. Food Chemistry, 133356..
- Wu, H*., Oliveira, G., & Lila, M. A. (2022). Protein-binding approaches for improving bioaccessibility and bioavailability of anthocyanins. Comprehensive Reviews in Food Science and Food Safety, 22(1), 333-354..
- Wu, H*., Forghani B, Abdollahi, M., & Undeland, I. (2022). Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition. Food Chemistry, 373, 131523..
专利
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著作成果
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科研项目
- 欧盟委员会地平线2020, WASEABI (No. 837726), “Optimal utilization of seafood side-streams through the design of new holistic process lines”
- 欧盟项目, Leader Bohuskust and gränsbygd, (No. 2017-4683), “Processing of backbone from herring to high-quality food ingredient”
- 瑞典研究基金委, VINNOVA (No. 2017-03155). “Seafood by-products: solutions for re-circulation back to the food chain”
- 美国农业部, Improving Food Quality Foundational Program, (No.100130) “Elucidating a Novel Antioxidant Mechanism in Muscle Foods”
- 科技部，十二五国家科技支撑计划课题“动物源食品加工共性关键技术研究”
