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白龙

发布日期:2021-09-13    作者:     来源:     点击:

联系方式

通讯地址:黑龙江省哈尔滨市和兴路26号东北林业大学工程楼

邮箱:long.bai@nefu.edu.cn

个人主页:http://bl.jingliankj.com/

ORCID0000-0003-3356-9095

ResearcherID: I-1940-2017

教育经历

2011.09 - 2016.12 工学博士,生物材料工程,东北林业大学

2007.09 - 2011.07 工学学士,高分子材料与工程,东北林业大学

工作经历

2021.03 -至今 教授,博士生导师,东北林业大学

2021.05 -至今 在职博士后,东北林业大学

2020.01 - 2021.02 博士后,不列颠哥伦比亚大学,加拿大,合作导师:Orlando J. Rojas

2017.05 - 2020.01 博士后,阿尔托大学,芬兰,合作导师:Orlando J. Rojas

2014.10 - 2016.09 访问博士,麻省大学阿默斯特分校,美国,合作导师:David Julian McClements

研究方向

1. 生物质纳米材料多相体系                           

2. 木质材料解构及重构

3. 高性能乳液开发及应用              

发表论文(部分代表作)

16.  L. Bai,* S. Huan, Y. Zhu, G. Chu, D. J. McClements, O. J. Rojas. Recent Advances in Food Emulsions and Engineering Foodstuffs Using Plant-Based Nanocelluloses. Annual Review of Food Science and Technology, 2021, 12, 383-406. (特邀综述)

15.  S. Huan, Y. Zhu, W. Xu, D. J. McClements, L. Bai,* O. J. Rojas. Pickering emulsions via interfacial nanoparticle complexation of oppositely charged nanopolysaccharides. ACS Applied Materials & Interfaces, 2021, 13, 12581-12593.

14.  L. Bai, S. Huan, B. Zhao, Y. Zhu, J. Esquena, F. Chen, G. Gao, E. Zussman, G. Chu, O. J. Rojas. All-aqueous liquid crystal nanocellulose emulsions with permeable interfacial assembly. ACS Nano, 2020, 14, 13380-13390.

13.  L. Bai,* T. Kämäräinen, W. Xiang, J. Majoinen, S. Huan, J. Seitsonen, R. Grande, L. Liu, Y. Fan, O. J. Rojas. Chirality from cryo-electron tomograms of nanocrystals obtained by lateral disassembly and surface etching of never-dried chitin. ACS Nano, 2020, 14, 7296-7308.

12.  Y. Zhu, S. Huan, L. Bai,* A. Ketola, X. Shi, X. Zhang, J. A. Ketoja, O. J. Rojas. High internal phase oil-in-water Pickering emulsions stabilized by chitin nanofibrils: 3D structuring and solid foam. ACS Applied Materials & Interfaces, 2020, 12, 11240-11251.

11.  R. Ajdary, B. L. Tardy, B. D. Mattos, L. Bai, O. J. Rojas. Plant nanomaterials and inspiration from nature: Water interactions and hierarchically-structured hydrogels. Advanced Materials, 2020, 33, 2001085.

10.  S. Huan, B. D. Mattos, R. Ajdary, W. Xiang, L. Bai,* O. J. Rojas. Two-phase emulgels for direct ink writing of skin-bearing architectures. Advanced Functional Materials, 2019, 29, 1902990.

9.     L. Bai,* S. Huan, W. Xiang, L. Liu, Y. Yang, R. W. N. Nugroho, Y. Fan, O. J. Rojas. Self-assembled networks of short and long chitin nanoparticles for oil/water interfacial superstabilization. ACS Sustainable Chemistry & Engineering, 2019, 7, 6497-6511.

8.     S. Huan, R. Ajdary, L. Bai,* V. Klar, O. J. Rojas. Low solids emulsion gels based on nanocellulose for 3D-printing. Biomacromolecules, 2019, 20, 635-644.

7.     L. BaiL. G. GrecaW. XiangJ. LehtonenS. HuanR. W. N. NugrohoB. L. Tardy, O. J. Rojas. Adsorption and assembly of cellulosic and lignin colloids at oil/water interfaces. Langmuir, 2019, 35, 571-588. (特邀综述)

6.     L. Bai, S. Lv, W. Xiang, S. Huan, D. J. McClements, O. J. Rojas. Oil-in-water Pickering emulsions via microfluidization with cellulose nanocrystals: 1. Formation and stability. Food Hydrocolloids, 2019, 96, 709-716. (ESI高被引)

5.     L. Liu, L. Bai, A. Tripathi, J. Yu, Z. Wang, M. Borghei, Y. Fan, O. J. Rojas. High axial ratio nanochitins for ultra-strong and shape-recoverable hydrogels and cryogels via ice templating. ACS Nano, 2019, 13, 2927-2935.

4.     L. Bai,* S. Huan, W. Xiang, O. J. Rojas. Pickering emulsions by combining cellulose nanofibrils and nanocrystals: Phase behavior and depletion stabilization. Green Chemistry, 2018, 7, 1571-1582. (ESI高被引)

3.     L. Bai, S. Huan, Z. Li, D. J. McClements. Comparison of emulsifying properties of food-grade polysaccharides in oil-in-water emulsions: Gum arabic, beet pectin, and corn fiber gum. Food Hydrocolloids, 2017, 66, 144-153. (ESI高被引)

2.     D. J. McClements, L. Bai, C. Chung. Recent advances in the utilization of natural emulsifiers to form and stabilize emulsions. Annual Review of Food Science and Technology, 2017, 8, 205-236. (ESI高被引)

1.     L. Bai, S. Huan, J. Gu, D. J. McClements. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides. Food Hydrocolloids, 2016, 61, 703-711. (ESI高被引)

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