 | 学位：博士 |
研究中心：粮油技术开发中心 | |
研究领域：油料蛋白质、功能肽开发及其功效评价 | |
邮箱：1595315407@qq.com | |
办公电话： | |
通讯地址：新疆石河子大学食品学院 | |
职位： |
个人简介
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赵月，女，籍贯黑龙江，汉族，中共党员，博士研究生学历，石河子大学食品学院讲师，主要从事油料蛋白质、功能肽开发及其功效评价、食源性生物活性肽构效关系及功能机制分析等方面的研究。参与国家重点研发计划项目1项，以第一作者在Journal of Agricultural and Food Chemistry、Food and Function、Food Research International等杂志发表SCI论文4篇。
社会兼职
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科研学术工作经历与教育背景
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2022.09—至今 石河子大学食品学院，讲师
2016.09—2022.06 大连工业大学食品学院，食品科学与工程专业，博士
2012.09—2016.06 大连民族大学生命科学学院，食品科学与工程专业，学士
研究方向：
1. 油料蛋白质、功能肽开发及其功效评价
2. 食源性生物活性肽构效关系及功能机制分析
科研项目
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学术论文
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[1] Yue Zhao, Zhiqiang Lu, Xiaomeng Xu, Na Sun, and Songyi Lin*. Sea cucumber-derived peptide attenuates scopolamine-induced cognitive impairment by preventing hippocampal cholinergic dysfunction and neuronal cell death. Journal of Agricultural and Food Chemistry, 2022, 70, 567-576.
[2] Yue Zhao, Yifei Dong, Qi Ge, Pengbo Cui, Na Sun and Songyi Lin*. Neuroprotective effects of NDEELNK from sea cucumber ovum against scopolamine-induced PC12 cell damage through enhancing energy metabolism and upregulation of the PKA/BDNF/NGF signaling pathway. Food and Function, 2021, 12 , 7676-7687.
[3] Yue Zhao , Songyi Lin , Ruiwen Yang, Dong Chen and Na Sun*. Proton Dynamics of Water Diffusion in Shrimp Hydrolysates Flour and Effects of Moisture Absorption on Its Properties. Foods, 2021, 10, 1137.
[4] Yue Zhao, Na Sun, Yong Li, Sheng Cheng, Chengyao Jiang and Songyi Lin*. Effects of electron beam irradiation (EBI) on structure characteristics and thermal properties of walnut protein flour. Food Research International, 2017, 100, 850-857.
获奖
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专利
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承担教学
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研究生培养
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