职 称：讲师
学 历：博士
E-mail:cuibing@hbut.edu.cn
研究方向：
(1) 新型植物基食品结构化设计
(2) 食品胶体的物性及应用研究
学习、工作经历：
2023.7-至今 3044澳门永利集团欢迎您 讲师
2019.9-2023.6 华中农业大学博士
研究成果:
1.Cui, B., Mao, Y. Y., Liu, J., Liang, X. L., Chen, X. J., Wang, X. Y., Liang, H. S., Li, J., Zhou, B., Li, B. Effect of salt on solution behavior of spinning medium and properties of meat analog fibers, (2023). Food Hydrocolloids, 139: 108540.
2.Cui, B., Liang, H., Li, J., Zhou, B., Chen, W., Liu, J., Li, B. Development and characterization of edible plant-based fibers using a wet-spinning technique, (2022). Food Hydrocolloids, 133:107965.
3.Cui, B., Mao, Y., Liang, H., Li, Y., Li, J., Ye, S., Chen, W., & Li, B. (2022). Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat. International Journal of Biological Macromolecules, 206, 481-488.
4.Cui, B., Wu, D., Zhou, B., Zhu, K. D., Pei, Y. Q., Li, B., & Liang, H. S. (2023) Hydrogel-based encapsulation strategy for nobiletin stabilization. Journal of Molecular Liquids, 372:121208.
5. Cui, B., Chen, W., Liang, H., Li, J., Wu, D., Ye, S., & Li, B. (2022). A novel κ-carrageenan/konjac gum thermo-irreversible gel improved by gellan gum and Ca2+. LWT-Food science and Technology, 154: 112645.
6. Chen, Z.,Cui, B.(共一), Guo, X. H., Zhou, B., Wang, S. S., Pei, Y. Q., Li, B., & Liang, H. S. (2022). Fabrication and characterization of Pickering emulsions stabilized by desalted duck egg white nanogels and sodium alginate. Journal of the Science of Food and Agriculture, 102(3), 949-956.
7. Jia, W.,Cui, B.(共一), Ye, T., Lin, L., Zheng, H., Yan, X., Li, Y., Wang, L., Liu, S., & Li, B. (2014). Phase behavior of ovalbumin and carboxymethylcellulose composite system. Carbohydrate Polymers, 109, 64-70.
8. An, Y.,Cui, B., Wang, Y., Jin, W., Geng, X., Yan, X., & Li, B. (2014). Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree. Food Hydrocolloids, 40, 1-8.
9. Geng, X.,Cui, B., Li, Y., Jin, W., An, Y., Zhou, B., Ye, T., He, L., Liang, H., Wang, L., Chen, Y., & Li, B. (2014). Preparation and characterization of ovalbumin and carboxymethyl cellulose conjugates via glycosylation. Food Hydrocolloids, 37, 86-92.
