金俊，新捕京3522com副研究员，硕士研究生导师；中原食品实验室岗位科学家。主要从事功能油脂挖掘工作，包括特殊脂肪酸（结构脂）、多不饱和脂肪酸结构脂、巧克力/奶油/冰淇淋用油等。主持国家自然科学基金等国家/省部级课题2项；主译专著1部；授权发明专利14项。《Grain & Oil Science and Technology》《中国油脂》《食品研究与开发》青年编委；《Foods》专刊编辑。
教育背景
[1]2017.10-2018.10，The University of Georgia，食品科学与技术，联合培养博士
[2]2014.8-2019.1，新捕京3522com，食品科学与工程，博士
[3]2011.9-2014.1，新捕京3522com，食品工程，硕士
[4]2007.9-2011.7，杭州师范大学，环境科学，学士
代表性学术论文
[1]Hua Xu, Ziwei Gao, Mingcui Huang, Qinyuan Fan, Limin Cui, Pengkai Xie, Longfei Liu, Xiupeng Guan,Jun Jin*, Qingzhe Jin, Xingguo Wang. Static stability of partially crystalline emulsions stabilized by milk proteins: Effects of κ-carrageenan, λ-carrageenan, ι-carrageenan, and their blends.Food Hydrocolloids, 2024, 147: 109387.
[2]Pengkai Xie,Jun Jin*, Hua Xu, Daohai Wang, Shiqi Fu, Qinyuan Fan, Ziwei Gao, Yuhang Chen, Qingzhe Jin, Xingguo Wang*. Effects of sucrose esters on whipping capabilities of aerated emulsions.Food Hydrocolloids, 2023, 144: 108933.
[3]Hua Xu, Lan Yang,Jun Jin*, Jing Zhang, Pengkai Xie, Yuhang Chen, Longkai Shi, Wei Wei, Qingzhe Jin, Xingguo Wang*. Elucidation on the destabilization mechanism of whipping creams during static storage.Food Hydrocolloids, 2022, 129: 107613.
[4]Jun Jin, Qingzhe Jin, Casimir C. Akoh*, Xingguo Wang*. StOSt-rich fats in the manufacture of heat-stable chocolates and their potential impacts on fat bloom behaviors.Trends in Food Science & Technology, 2021, 118: 418-430.
[5]Jun Jin, Qingzhe Jin, Xingguo Wang*,Casimir C. Akoh*. High sn-2 docosahexaenoic acid lipids for brain benefits and their enzymatic syntheses: A review.Engineering, 2020, 6: 424-431.
[6]Jun Jin, Qingzhe Jin, Casimir C.Akoh*, Xingguo Wang*. Mango kernel fat fractions as potential healthy food ingredients: A review.Critical Reviews in Food Science and Nutrition, 2019, 59 (11): 1794-1801.
[7]金俊,谢丹,金青哲.芳香精油宝典（译著）.北京:中国轻工业出版社, 2018.
[1]金俊,金青哲,王兴国.一种巧克力抑霜剂及其制备方法.专利号: ZL 202110402307.4.
[2]金俊,王雨昕,陈雨杭,金青哲,王兴国,张友峰.一种巧克力用油组合物.专利号：ZL 202111409642.3.
[3]金俊,陈雨杭,王雨昕,金青哲,王兴国.一种无需调温的巧克力油脂制备方法.专利号：ZL 202111409899.9.
[1]食品营养与健康
[2]油脂营养与减肥
