姓名：吴建永

性别：男

学历：博士

职称：副教授

工作单位：南昌大学

教育情况：

2010.09.01至2017.01.12，南昌大学食品学院食品科学与工程专业，博士

2006.09.01至2010.07.01，南昌大学食品学院食品科学与工程专业，学士

工作经历：

2019.12.29至今，南昌大学食品学院，副教授

2017.03.14至2019.12.28，南昌大学食品学院，讲师

2015.09.01至2016.09.01，University of Massachusetts，Amherst，访问学者

所受奖项：

[1] 中华人民共和国教育部，首批国家级一流本科课程，食品工程原理，2020130863，2020.11.24，排名第四.

[2] 江西省教育厅，江西省人民政府学位委员会，证书无编号, 江西省优秀博士学位论文，过热蒸汽法制备轻碾营养米及其理化性质研究，2019.12，排名第一.

[3] 江西省教育厅，江西省省级示范研究生导师创新团队，食品工程创新实践科研团队，赣研-2021-003，2021.7.29，排名第二.

[4] 江西省教育厅，江西省高水平本科教学团队，食品工程创新实践教学团队，证书未下发，2021.4.16，排名第三.

[5] 江西省教育厅，江西省精品在线开放课程，食品工程原理，2020-1-0076，2020.9.17，排名第三.

[6] 江西省教育厅，江西省虚拟仿真实验教学项目，饮料生产线流体输送开放性综合3D虚拟仿真实验，2020-2-0032，2020.10.16，排名第三.

主要研究方向：

[1] 淀粉基食品与材料

[2] 食品加工新技术

代表性著作：

[1] Wu Jianyong; Chen Jun; Liu Wei*; Liu Chengmei*; Zhong Yejun; Luo Dawen; Li Zhongqiang; Guo Xiaojuan; Effects of aleurone layer on rice cooking: A histological investigation, Food Chemistry, 2016, 191: 28-35.（IF = 7.514, 第一作者）

[2] Wu Jianyong; David Julian McClements; Chen Jun; Hu Xiuting; Liu Chengmei*; Improvement in nutritional attributes of rice using superheated steam processing, Journal of Functional Foods, 2016, 24: 338-350.（IF = 4.451, 第一作者）

[3] Hu Xiuting; Guo Baozhong; Liu Chengmei; Yan Xiaoyan; Chen Jun; Luo Shunjing; Liu Yunfei; Wang Haoqiang; Yang Rong; Zhong Yejun; Wu Jianyong*; Modification of potato starch by using superheated steam, Carbohydrate Polymers, 2018, 198: 375-384. (IF = 9.381, 通讯作者)

[4] Ye Jiangping; Yang Rong; Liu Chengmei; Luo Shunjing; Chen Jun; Hu Xiuting;  Wu Jianyong*; Improvement in freeze-thaw stability of rice starch gel by inulin and its mechanism, Food Chemistry, 2018, 268: 324-333. (IF = 7.514, 通讯作者)

[5] Wang Haoqiang; Wu Jianyong*; Luo Shunjing; Zou Pei; Guo Baozhong; Liu Yunfei; Chen Jun; Liu Chengmei*; Improving instant properties of kudzu powder by extrusion treatment and its related mechanism, Food Hydrocolloid, 2020, 101:105475. (IF = 9.147, 通讯作者)

[6] Zhong Yejun; Xiang Xiaoyue; Zhao Jincheng; Wang Xiaohuang; Chen Ruiyun; Xu Jianguo; Luo Shunjing; Wu Jianyong*; Liu Chengmei; Microwave pretreatment promotes the annealing modification of rice starch, Food Chemistry, 2020, 304: 125432. (IF = 7.514, 通讯作者)

[7] Zhong Yejun; Xiang Xiaoyue; Chen Tingting; Zou Pei; Liu Yunfei; Ye Jiangping;  Luo Shunjing; Wu Jianyong?; Liu Chengmei?; Accelerated aging of rice by controlled microwave treatment, Food Chemistry, 2020, 323: 126853. (IF = 7.514, 通讯作者)

[8] Wu Jianyong; Xu Shunqian; Huang Ying; Zhang Xuan; Liu Yunfei; Wang  Haoqiang; Zhong Yejun?; Bai Long?; Liu Chengmei; Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatment, Food Chemistry, 2022, 386: 132819. (IF = 7.514, 第一作者)

[9] Luo Shunjing; Zhou Bingbing Cheng Lanlan; Huang Jingyi; Zou Pei; Zeng Yingying; Huang Shijin; Chen Tingting; Liu Chengmei; Wu Jianyong?; Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice, Food Chemistry, 2022, 386: 132757. (IF = 7.514, 通讯作者) 

[10]   Zhong Yejun; Yang Lei; Dai Taotao; Zhu Ziyi; Chen Hongyu; Wu Jianyong?; Gong Er Sheng?; Flavonoids enhance gel strength of ovalbumin: Properties, structures and interactions, Food Chemistry, 2022, 387: 132892. (IF = 7.514, 通讯作者)