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Gao Ruichang


Name:Gao Ruichang

Technical post:M.Sc & PhD.supervisor

Address:School of Food & Biological Engineering, Jiangsu   University

E-mail:xiyuan2008@ujs.edu.cn

Education:

Shandong   Agriculture University. Agricultural Product Processing, BS, 2001
Hebei Agriculture University. Processing and Storage Engineering of Farm   Products, MS, 2004.
Ocean University of China. Food Science. Ph.D. 2007

Professional   Experience:

2015.07-      Professor, Department of Food Science and Engineering, Jiangsu   University, Zhenjiang, Jiangsu, China

2014.05-2015.05 Visit Scholar, University of Massachusetts Amherst.
2012.02-2014.02 Food Science Division, Deparment of Life Sciences National   Natural Science Foundation of China, Beijing, China
2010.08–2012.01 Associate Professor, Department of Food Science and   Engineering, Jiangsu University, Zhenjiang,Jiangsu, China
2007.06–2010.07Lecturer, Department of Food Science and Engineering, Jiangsu   University, Zhenjiang,Jiangsu, China

Scientific Research Field:

Aquatic   product chemistry and processing
  Food flavor

Social academic post and honor:

Teaching Courses:

Animal Science   Food Processing

Published   papers:

Textbook:
  1.Aquatic product chemistry. 2007
  2.Technology of aquatic products processing. 2010
  3.Food chemistry,2013
  Publications List
  1.Ruichang Gao*, Xueping Feng, Wenwen Li, Li Yuan, Jing Ge, Daoli Lu, Bin   Chen, GangYu. Changes of the properties of white shrimp (Litopenaeus   vannamei) protein during thermal denaturation. Food Science and   Biotechnology, 2016, 25(1): 21-26. (SCI)
  2.Ruichang Gao, Li Yuan, Maoshuai Yu, Weimin Liu. Effects of heat pump drying   parameters onvolatile flavor compounds of silver carp. Journal of Aquatic   Food Product Technology. 2016, 25(5):735-744. (SCI)
  3.Ruichang Gao, Jing Ge, Lu Sun, Wen Li, Li Yuan
,Gang Yu. Representation of the Actomyosin Structure in   White Shrimp (Litopenaeus vannamei) during the Frozen Storage by Raman   Spectroscopy. Journal of Chinese Institute of Food Science and Technology .2016,   2: 218-223. (EI)
  4.Ruichang Gao, Tong Shi, Mengqin Zhao, Xiangdong Liu, Henglin Cui, Li Yuan.   Purification and Characterization of a salt-stable protease from halophilic   archaeon Halogranum rubrum. Journal of the Science of Food and   Agriculture.2016, DOI 10.1002/jsfa.7879.
  5.Li Yuan, Xiu Ji, Jun Chen, Ming-Yong Xie, Lina Geng & Ruichang   Gao*(corresponding-author). Enhanced oral bioavailability and tissue   distribution of ferric citrate through liposomal encapsulation. CyTA -   Journal of Food. 2016, DOI: 10.1080/19476337.2016.1221858.
  6.Ruichang Gao*, Pu Jing, Siyu Ruan, Yifan Zhang, Shujuan Zhao, Zhan Cai,   Bingjun Qian. Removal of off-flavours from radish (Raphanus sativus   L.)anthocyanin-rich pigments using chitosan and its mechanism(s). Food   Chemistry. 2014,146: 423-428.
  7.Pei-Xu Cong, Rui-chang Gao (Co-first author), Chang-Hu Xue, Zhao-Jie Li,   Hong-Wei Zhang, Muhammad Naseem Khan, Yong Xue, Tatsuya Sugawara, Jie Xu.   Molecular species analysis of monosialogangliosides from sea urchin   Strongylocentrotus nudus by RPLC-ESI-MS/MS. Food Chemistry, 2015 ,166(1):   473-478
  8.Ruichang Gao*, Li Yuan, Li Su,Xingyi Huang, Gang Yu, Laihao Li. Study on   the Evolution of Muscle Proteins during the Half-dried Salt-cured Silver Carp   (hypophthalmichthys molitrix) Processing. Journal of Aquatic Food Product   Technology. 2015, 24(1): 31-41.
  9.Ruichang Gao*, Shiguo Chen. Structural and anticoagulant activity changes   of the sulfated fucose branches of thefucosylated chondroitin sulfate from   sea cucumber Pearsonothuriagraeffei during acid hydrolysis. Journa lof   Carbohydrate Chemistry. 2014
,33:471-488.
  10.Ruichang Gao*, Li Yuan, Weimin Liu, Maoshuai Yu, Cunshan Zhou, Haile Ma.   Modeling of total volatile basic nitrogen and thiobarbituric acid ofsilver   carp dried in cold-air dryer with heat pump. Transactions ofthe Chinese   Society of Agricultural Engineering (Transactions of the CSAE). 2013, 29(23):   227
232. (in Chinese with English abstract).
  11.Rui-chang Gao*, Su Li, Huang Xing-yi, Yuan Li, Ma Hai-le. Prediction of   Cathepsin B and L Activities in Cured Silver Carp during Drying UsingResponse   Surface Methodology. Food Science.2012,33(17):136-140. (in Chinese with   English abstract).
  12.Ruichang Gao*, Li Yuan, Gang Yu. An innovative method on the polyphosphate   determination in aquaticproduct with interdiction of polyphosphate hydrolysis   by using ionchromatography. Advanced Materials Research.2012.   538-541:2334-2337.
  13.Su Li, Huang Xingyi
,Gao Ruichang*, Yuan Li,Ma Haile. Volatile flavor compounds analysis of silver carp   before and after heat pump drying by SPME-GC-MS. Science and Technology of   Food Industry.2012,33(6):83-86. (in Chinese with English abstract).
  14.Ruichang Gao*, Li Yuan, Qi Wang, Yong Xue, Li-ang Yin, Hui Feng, Jingfeng   Wang, Changhu Xue. Innovative method for determining glycogen content in the   Pacific oyster (Crassostrea Gigas) by ion chromatography. Journal of   Chromatography A. 2008
,1208:239-241.
  15.Ruichang Gao*, Changhu Xue, Li Yuan, Zhaojie Li ,Yong Xue, Fengxia Cui,   Yan Sun Determination of the big head carp myofibrillar (Aristichthys   nobilis) adenosine triphosphatase activity by ion chromatography. Journal of   Chromatography A, 2006, 1118: 278–280.
  16.Ruichang Gao*, Changhu Xue, Li Yuan, Yongqin Zhang, Jin Zhang, Zhaojie Li,   Yong Xue. Purification and Characterization of Pyrophosphatase from Bighead   Carp (Aristichthys Nobilis). LWT-Food Science and Technology. 2008,   41:254-261.
  17.Ruichang Gao*, Changhu Xue, Li Yuan, Yong Xue, Yan Sun. Study on   Tripolyphosphatase (TPPase) Properties of Big Head Carp (Aristichthys Nobilis)   Myosin Subfragment-1. Journal of Ocean University of China. 2007, 6(4):   303-309.
  18.Ruichang Gao*, Changhu Xue,ZhaojieLi, YongXue, Ping Dong. Study on the   pyrophosphatase (PPase) from Aristichthys Nobilis muscle. Journal of   fisheries of China. 2008,32(6): 957-964. (in Chinese with English abstract)
  19.Ruichang Gao*, Li Yuan,Gang Yu, Hui Feng,Yong Xue, ZhaojieLi,Changhu Xue.   Study on the tripolyphosphatase (TPPase) of myofibrils from Aristichthys   Nobilis muscle. Journal of fisheries of China. 2006,30(5): 695-700. (in   Chinese with English abstract).

Main Scientific Research Projects:

1.National   Natural Science Fund: NO.31671882: Effects of unfolding and aggregation   induced by Konjac glucomannan (KGM) on silver carp myosin heat-induced gel   net work.
  2.National Natural Science Fund: NO.31471611
:Mechanism of intermolecular force and hydration water to   control silver carp myosin aggregation.
  3.National Natural Science Fund: NO. 31000798: The mechanism and rapid   nondestructive testing of the aquatic product protein freezing denaturation   by ramon spectroscopy.
  4.National Natural Science Fund: NO.31340065:Based on speed stuffed fish   sauce flavor of halophilic archaeascreening and extracellular protease   characteristics research.
  5.Jiangsu l Natural Science Fund: NO. BK200922368: Research of the mechanism   of the dried fish flavor formation
  6.China Postdoctoral Science Fund: NO.20080441072: Research of the mechanism   of the dried fish flavor formation and the control of the flavor.
  7.Jiangsu Postdoctoral Science Fund: NO. 0802025C: Research of the mechanism   of the dried fish flavor formation during drying process and the control of   the flavor.

Patents:

1.Xue Changhu,   Liu Yijie, Li Zhaojie, Liu Xin, Gao Ruichang, Cao Rong. A method of peru   squid (dosidicus gigas) surimi. ZL 200510045473.4
  2.Gao Ruichang, Yuan Li, Ren Xiaofeng, Ma Haile, Su Li. A method of dried   fish flavor control using enzyme. ZL 201010133260.8
  3.Gao Ruichang, Yuan Li, Li Laihao, Su Li. A method of freeze fish slice   melioration using an no-phosphorus additive. ZL 201010156877.1
  4.Gao Ruichang, Yuan Li, Sun Lu, Li wenwen, Lu Daoli, Chen Bin. A method of   Ramanspectroscopic analysis for frozen Penaeus vannamei nondestructive   quality detection. 201310370018.6.

Scientific Research Achievements and Awards:

Number of   postgraduates under supervision:

Number of   supervised masters and Ph.D.:

6

Number of   supervised undergraduates:

2

The above   information updated:

Jan.2021



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