丁婕

个人简介

姓名：丁婕                                科研团队：粮油科学与技术团队

邮箱：dingjieyjs@163.com                  政治面貌：中共党员

职称：讲师                                入职时间：2025年7月

丁婕，博士，渤海大学讲师，硕士生导师。主要从事大豆精深加工与副产物综合利用、植物蛋白构效关系解析研究，近5年来发表SCI论文10余篇，其中以第一作者在Food Chemistry、Journal of Agricultural and Food Chemistry等国内外学术期刊上发表中科院一区TOP论文5篇。

教育背景

1.2021.09-2025.06：大连工业大学，食品科学与工程，工学博士

2.2018.09-2021.06：大连工业大学，食品科学与工程，工学硕士

工作经历

  2025.07－至今，渤海大学食品学院，讲师

学术论文

1. Ding Jie, Li Yaru, Zhong Limin, Lu Xinqing, Bao Zhijie, Lin Songyi*. Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes. Food Chemistry, 2025, 465(Part 2): 142071.

2. Ding Jie, Qi Libo, Zhong Limin, Shang Shan, Zhu Chunyan, Lin Songyi*. Conformation-activity mechanism of Alcalase hydrolysis for reducing in vitro allergenicity of instant soy milk powder. Journal of Agricultural and Food Chemistry, 2024, 72(18): 10627-10639.

3. Ding Jie, Huang Luyue, Yang Jingqi, Qi Libo, Zhu Chunyan, Lin Songyi*. Dual action of reduced allergenicity and improved memory of instant soybean powder hydrolysates. Journal of Agricultural and Food Chemistry, 2023, 71(48): 18815-18828.

4. Ding Jie, Zhu Chunyan, Jiang Pengfei, Qi Libo, Sun Na, Lin Songyi*. Antarctic krill antioxidant peptides show inferior IgE-binding ability and RBL-2H3 cell degranulation. Food Science and Human Wellness, 2023, 12(5): 1772-1778.

5. Ding Jie, Dong Liu, Jiang Pengfei, Tang Yue, Lin Songyi*. Regulation of action sites for reducing the allergenicity of pea protein based on enzymatic hydrolysis with Alcalase. Food Chemistry, 2022, 398: 133930.

6. Ding Jie, Ju Huapeng, Zhong Limin, Qi Libo, Sun Na, Lin Songyi*. Reducing the allergenicity of pea protein based on the enzyme action of Alcalase. Food & Function, 2021, 12: 5940-5948.

承担教学

研究生《未来食品与工程前沿进展》