个人简介
周韵，重庆人，三级a片 副教授。
长期从事食品物理化学、食品物性学等领域的教学与科研工作。主持承担国家重点研发计划子课题、国家自然科学基金、重庆市自然科学基金、重庆市技术创新与应用发展专项等国家级/省部级项目8项,公开发表学术论文50余篇，参编中英文教材2部。
【研究方向】
凝胶食品（比如，酸奶、魔芋爽、果冻、面条等含有大量水分的半固体食品）
食品流变学（采用流变学的方法解决食品加工与品质的问题）
人工智能、深度学习与计算机视觉（解决食品科学研究中的复杂问题）*双导师联合指导
【教育背景】
2015.10-2016.12美国加州大学伯克利分校，联合培养博士
2013.10英国诺丁汉大学，交换学生
2012.9-2017.6中国农业大学，工学博士（硕博连读）
2008.8-2012.6中国农业大学，理学学士
【工作经历】
2018.1至今 三级a片 ，副教授
【业余爱好】
运动（羽毛球业余中等水平女单，排球初学者）
运动以外（比格犬、B站知识区、全民K歌、早睡早起）
【主讲课程】
食品物性学（一般难度本科课程）
食品物理化学（地狱难度本科课程）
食品大分子结构与功能（一般难度博士课程）
【代表性学术论文】
1
Deep learning-based image recognition for food science and technology: End-to-end workflows and domain-specific solutions. Comprehensive Reviews in Food Science and Food Safety, 2026, 25, e70388.
2
Role of elevated temperature and acetyl distribution in gelation of konjac glucomannan: Molecular dynamics insights into chain entanglement and aggregation. Food Hydrocolloids, 2026, 173, 112295.
3
Preparation–structure–function relationships governing syneresis behavior in alkali-induced konjac glucomannan gel. Food Chemistry, 2025, 496, 146920.
4
Mechanistic insights into the time-temperature dependence of firmness loss of cooked alkaline noodles during non-isothermal delivery. Food Chemistry, 2025, 495, 146291.
5
A fracture mechanics approach to investigating the crunchy texture of konjac glucomannan gels through imitative chewing tests. Food Hydrocolloids 2025, 111212.
6
Dispersion stabilization of proteins by carrageenan in baked milk: A quantitative separation study. Food Chemistry, 2025, 142835.
7
Predicting straw drinking ability of liquid foods by pipe-flow rheometry. Food Research International, 2024, 115297.
8
Oscillatory rheometry for elucidating the influence of non-network biopolymer aggregation on pectin-gelatin composite gels. 2024, 128543.
9
Aggregation of konjac glucomannan by ethanol under low-alkali treatment. Food Chemistry: X, 2022, 15, 100407.
10
Linear and non-linear rheological properties of water-ethanol hybrid pectin gels for aroma enhancement. Food Chemistry X, 2022, 14, 100328.
11
Insights into biomacromolecule-based alcogels: A review on their synthesis, characteristics and applications. Food Hydrocolloids, 2022, 128, 107574.
12
Gelation mechanism of alkali induced heat-set konjac glucomannan gel. Trends in Food Science & Technology, 2021, 116, 244-254.
13
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocolloids, 2021, 111, 106203. (ESI高被引)
14
Fabrication and application of starch-based aerogel: technical strategies. Trends in Food Science & Technology, 2020, 99, 608-620.
15
A novel low-alkali konjac gel induced by ethanol to modulate sodium release. Food Hydrocolloids, 2020, 103, 105653.
16
Topology evolution and gelation mechanism of alkali induced konjac glucomannan hydrogel. Food Chemistry, 2018, 269, 80-88.
17
Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in thermal behaviour of wheat starch. Carbohydrate Polymers, 2015, 114, 357-364.
18
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing. Food chemistry, 2014, 143, 163-169.
19
Effect of a small amount of sodium carbonate on konjac glucomannan-induced changes in wheat starch gel. Carbohydrate Polymers, 2014, 116, 182-188.
20
Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour. Food Research International, 2013, 51(2), 879-885. (ESI高被引)