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唐洪波

2020-09-24

唐洪波,男,教授,工学博士

研究领域

1.功能高分子材料的制备、性能、应用

2.淀粉制品及精细化学品工艺技术与装备开发

3.纳米材料改性与应用

教授课程

1.化工原理

2.化工设备与仪表自动化及其课程设计

3.科技英语

4.高分子材料概论(双语)

5.材料表面与界面物理化学

6.高等有机化学

学术成果:

1、1万吨/年变性淀粉项目配套试验系统开发,黑龙江农垦北大荒马铃薯产业有限公司(2009-0-32-34/35),经费:260万,起止时间:2009.4-2010.8,项目负责人

2、1万吨/年马铃薯变性淀粉工艺设计,黑龙江农垦北大荒马铃薯产业有限公司((2009-0-32-48),经费:160万,起止时间:2009.3-2011.3,项目负责人

3、瓢漏式无铝鲜粉丝工业化关键技术研制,沈阳市科技局(F12-111-3-00),经费:20万,起止时间:2012.3-2014.3,项目负责人

4、MT型粉丝无铝增筋剂及增筋技术,黑龙江农垦北大荒马铃薯产业有限公司经费:15万,起止时间:2008.11-2009.12,第1参加人

5、北大荒马铃薯研究院实验室、中试工厂设备及布局咨询- 黑龙江农垦北大荒马铃薯产业有限公司,经费:8万,起止时间:2007.12-2008.6,第1参加人

6、未识别新兴有机污染物的母婴传递及其对新生儿的健康风险研究,国家自然科学基金(面上项目),项目批准号:21976124,合同直接费用60万,第2参加人

7、无明矾粉丝增筋组合物,发明专利,授权时间:2018年,专利号:ZL201210446398.2,第一发明人

8、羟乙基辛烯基琥珀酸酯塔拉胶及其制备方法,发明专利,授权时间:2015年,专利号:ZL 201310200671.8,第一发明人

9、一种复合改性瓜尔胶及其制备方法,发明专利,授权时间:2012年,专利号:ZL201010552958.3,第一发明人

10、一种疏水纳米二氧化钛的制备方法,发明专利,授权时间:2012年,专利号:ZL200810229996.8,第一发明人

11、Tang Hongbo, Xiaoli lv, Li Yanping, Liu Xiaojun. Cationic oxidized microporous rice starch: preparation, characterization, and properties. Journal of Food Science,2020, 85(7):2041-2049.(SCI:000537000800001)

12、Tang Hongbo, Liu Yihan, Li Yanping, Li Qian, Liu Xiaojun. Hydroxypropylation of cross-linked sesbania gum, characterization and properties. International Journal of Biological Macromolecules, 2020, 152: 1010-1019 (SCI: 000530068000099)

13、Tang Hongbo, Li Yanping, Ma Haoran, Sun Min. Effect of mixing cassava starch, potato starch and sweet potato starch on the properties of their blends. Cellulose Chemistry and Technology, 2020,54(3-4): 265-273 (SCI:000526413600008)

14、Tang Hongbo, Wang Lan, Li Yanping, Dong Siqing. Effect of acidolysis and oxidation on structure and properties of konjac glucomannan [J]. International Journal of Biological Macromolecules, 2019, 130:378-387. (SCI:000466253000041)

15、Tang Hongbo, Fan Shaofeng, Li Yanping, Dong Siqing. Amylose: acetylation, optimization, and characterization [J]. Journal of Food Science, 2019, 84(4): 738-745. (SCI: 000465077000004)

16、Tang Hongbo, Yao Yao, Li Yanping, Dong Siqing. Effect of cross-linking and oxidization on structure and properties of sesbania gum [J]. International Journal of Biological Macromolecules, 2018, 114, 640-648. (SCI:000435056900075)

17、Tang Hongbo, Qu Yefang, Li Yanping, Dong Siqing. Surface modification mechanism of cross-linking and acetylation, and their influence on characteristics of high amylose corn starch [J]. Journal of Food Science, 2018, 83(6):1533-1541. (SCI:000434972600008)

18、Tang Hongbo, Gao Shiqi, Li Yanping, Dong Siqing. Synthesis, characterization and property of acetylated guar gum [J]. Cellulose Chemistry and Technology, 2017, 51 (3-4):237-244. (SCI:000403009800005)

19、Tang Hongbo, Liu Xinxin, Li Yanping, Dong Siqing. Acetylated debranched rice starch: Structure, characterization, and functional properties [J]. International Journal of Food Properties, 2017, 20(sup2):2118-2126. (SCI:000423507700077)

20、Tang Hongtao, Tang Hongbo, Li Yanping. Synthesis, optimization, characterization and property of oxidized hydroxypropyl mung bean starch [J]. Journal of Food Processing and Preservation, 2017,41(1): 1-10. (SCI: 000394816700031)

21、Hongbo Tang, Shiqi Gao, Yanping Li, Siqing Dong. Modification mechanism of sesbania gum, and preparation, property, adsorption of dialdehyde cross-linked sesbania gum [J]. Carbohydrate Polymers, 2016, 149:151–162 (SCI:000377068100017).

22、Tang Hongbo, Lin Haibo, Li Yanping, Dong Siqing. Hydroxypropylated microcrystalline pea starch: optimization, functional characterization [J]. International Journal of Food Science and Technology, 2015, 50: 1009–1018. (SCI:000351459700022)

23、Tang Hongbo, Liu Lijun, Li Yanping, Dong Siqing. Debranching potato starch: synthesis,optimization and thermal property [J]. Polymer Bulletin,2015, 72(10):2537-2552. (SCI:000360863400009)

24、Tang Hongbo, Lin Haibo, Li Yanping, Dong Siqing. Hydroxypropylated microcrystalline pea starch: optimization, functional characterization [J]. International Journal of Food Science and Technology, 2015, 50: 1009–1018. (SCI:000351459700022)

25、Tang Hongbo, Li Yanping, Dong Siqing, Sun Min. Etherification optimization for preparing partially hydrolized hydroxypropylated guar gum and its properties[J]. Journal of Applied Polymer Science, 2014,131(13):6827-6834. (SCI:000334600500048)

奖励荣誉

1.无明矾粉条工业化关键技术与应用,获2016年辽宁省科技进步三等奖,第1名

2.无明矾粉丝免芡自稠生产技术, 获2007年辽宁省科技进步三等奖,第2名

3.无明矾粉丝免芡自稠生产技术,获2007沈阳市科技进步二等奖 ,第1名

4.MT型粉丝无铝增筋剂及增筋技术,获2006年辽宁省科技进步三等奖,第2名

5.醋酸酯淀粉生产线及生产技术,获2004年辽宁省科技进步三等奖,第1名

电子邮箱

tanghb6666@163.com

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