姓名：商龙臣(汉族)；
电子邮件：shanglongchen.hzau@qq.com；
通讯地址:湖北省恩施市学院路39号湖北民族大学生物科学与技术学院；
任职情况：博士，湖北民族大学，生物科学与技术学院，讲师；
研究领域：基于魔芋葡甘聚糖物性的食欲调控机制研究。
一、学习和工作简历：
学习经历：
2010/09 - 2014/07，湖北民族学院，食品科学与工程专业，获工学学士学位；
2014/09 - 2017/07，湖北民族学院，林特食品加工与开发专业，获农学硕士学位；
2017/09 - 2021/08，华中农业大学，食品科学专业，获工学博士学位。
工作经历：
2021/09 –至今，湖北民族大学，生物科学与技术学院，讲师。
二、参与科研项目情况：
国家自然科学基金：魔芋葡甘聚糖胶体特性精细调控及其与饱腹感的数学相关性，参与。
国家自然科学基金：整体网络结构魔芋膳食纤维对胃肠消化的影响规律及预测方法，参与。
三、代表性论文
Shang L , Wu C , Wang S , et al.,The influence of amylose and amylopectin on water retention capacity and texture properties of frozen-thawed konjac glucomannan gel [J]. Food Hydrocolloids ,2021, 113:106521.
Shang, L., Wang, Y., Ren, Y., Ai, T., Zhou, P., Hu, L., Wang, L., Li, J., & Li, B.. In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation. Food & Function, 2020. 11(9), 7596-7610.
Shang, L., Ai, T., Li, J., & Li, B.. Correlations between the viscosity of the partially degraded konjac glucomannan and the appetite response of rats. Food Hydrocolloids, 2021. (Accepted).
Longchen, S., Weiping, J., Jing, T., Jing, L. I., & Bin, L.. A review of nutriology of food hydrocolloids. Science Foundation in China, 2018, 026(001), 43-54.
Ai, T., Shang, L., He, C., Teng, Y., Ren, C., Zhou, P., Wang, L., Li, J., & Li, B.. Development of multi-layered gastric floating tablets based on konjac glucomannan: a modified calcium supplement with enhanced bioavailability. Food & Function, 2019, 10(10), 6429-6437.
Shanshan Li, Longchen Shang, Di Wu, Huiyu Dun, Xianling Wei, Jingsong Zhu, Abel W.S. Zongo, Bin Li.. A novel approach to reduce the swelling rate of konjac flour emphasized on the influences of casein in milk. Food Hydrocolloids, 2021, (Accepted).
Ai, T., Hao, L., Shang, L., Wang, L., Li, B., Li, J., Konjac Oligosaccharides Modulate the Gut Environment and Promote Bone Health in Calcium-Deficient Mice. J Agric Food Chem, 2021, 69 (15), 4412-4422.
Hu, L., Wang, S., Shang, L., Teng, Y., Li, J., & Li, B. A novel strategy to maintain the long-term viscosity stability of konjac glucomannan hydrosol by using zinc ion. Food Hydrocolloids, 2020, 108, 106000.
Hu, L., Zhu, X., Shang, L., Teng, Y., Li, J., & Li, B. Inhibit the intrinsic bacteria from konjac glucomannan hydrosol for its improved viscosity stability. Food Hydrocolloids, 2020, 106197.
Chen, Z., Wang, S., Shang, L., Zhou, P., Li, J., & Li, B. An efficient and simple approach for the controlled preparation of partially degraded konjac glucomannan. Food Hydrocolloids, 2020, 106017.
商龙臣, 王凌, 李晶, & 李斌.不同黏度魔芋葡甘聚糖对食欲和能量摄入量的影响. 食品安全质量检测学报, 2019, 010(015):5044-5051.
商龙臣, 李晶, 李斌. 膳食纤维饱腹感的研究进展[J]. 食品安全质量检测学报 (2018):372-379.
商龙臣,吴少魏,张驰,廖红华,刘信平.硒化修饰南瓜多糖的制备表征及活性功能[J].食品科学, 2016 (37):48-53
商龙臣,李娇,倪书萍,廖红华,刘信平.(HgmSen)(m=1,2,3,n=1,2)分子离子团簇结构和光谱性质[J].四川大学学报(自然科学版), 2016,53(01):138-144.
商龙臣,李琴,张驰.正交试验对续断硒多糖提取的优化[J].湖北农业科学, 2016,55(02):441-443.
商龙臣,李琴,张驰.正交试验优化红豆杉硒多糖的提取[J].广东农业科学, 2014,41(24):95-98.