顾振新

研究方向：食品科学;　本科教学：主讲《食品工艺学》和《食品原料学》等专业课程；指导40多位本科学生的毕业论文。研究生教学：主讲《食品加工原理与新技术》、《食品新资源开发与利用》、《食品工程高新技术》和《食品科学Seminar》等学位课程。指导硕士研究生、博士研究生共30多人，指导的硕士毕业论文《光合细菌产类胡萝卜素条件优化及其稳定性研究》获得江苏省优秀硕士论文奖。科研情况近期发表论文：QingyunBai,GongjianFan,ZhenxinGu,Xionghong.Effectsofcultureconditionsonγ-aminobutyricacidaccumulationduringgerminationoffoxtailmillet(SetariaitalicaL.)Cao,FeirongGu.EuropeanFoodResearchandTechnology,2008,228:169-175HongfeiYin,ZhigangChen,ZhenxinGu,YongbinHan.Optimizationofnaturalfermentativemediumforselenium-enrichedyeastbyd-optimalmixturedesign[J].LWT-FoodScienceandTechnology,2009,42(1):327-331GongjianFan,YonbinHanandZhenxinGu.Optimizingconditionsforanthocyaninsextractionfrompurplesweet-potatousingresponsesurfacemethodology(RSM)[J].LWT-FoodScienceandTechnology,2008,44(1):155-160.ZhenxinGu,DemingChen,YonbinHan.StudiesoncarotenoidsextractionfromRhodobactersphaeroides[J].LWT-FoodScienceandTechnology,2008,41(6):1082-1088.XiaoxueLu,ZhigangChen,ZhenxinGu,YongbinHan.Isolationofγ-aminobutyricacid-producingbacteriaandoptimizationoffermentativemedium[J].BiochemicalEngineeringJournal,2008,41(1):48-52.GongjianFan,YonbinHanandZhenxinGu.Compositionandcolorstabilityofanthocyaninsextractedfromfermentedpurplesweetpotato[J].LWT-FoodScienceandTechnology,2008,44(8):1412-1416.ZhendongYang,GongjianFanandZhenxinGu.Optimizationextractionofanthocyaninsfrompurplecorn(ZeamaysL.)cobusingtristimuluscolorimetry[J].EuropeanFoodResearchandTechnology,2008,227:409-415.ZhendongYang,YonbinHan,ZhenxinGuandGongjianFan.Thermaldegradationkineticsofaqueousanthocyaninsandvisualcolorofpurplecorn(ZeamaysL.)cob[J].InnovativeFoodScienceandEmergingTechnologies,2008,9(3):341-347.DemingChen,YonbinHan,ZhenxinGu.ApplicationofstatisticalmethodologytotheoptimizationoffermentativemediumforcarotenoidsproductionbyRhodobactersphaeroides[J].ProcessBiochemistry,2006,41(8):1773-1778.韩永斌；朱洪梅；顾振新；范龚健；吕莹爽.紫甘薯花色苷色素抑制金黄色葡萄球菌作用初探.食品科学,2008,29(10):59~62印宏绯；沈昌；顾振新；韩永斌.Box-behnken设计优化富硒酵母培养条件参数的研究.食品与发酵工业,2008,34(6):76~80.张磊；白青云；曹晓虹；顾振新；韩永斌；陈