基本信息
 姜彬
性 别: 出生年月: 1977-10-06
职 称: 副教授 工作单位: 应用化学系
硕导(招生学科): 化学工艺 博导(招生学科):
办公电话: 0451-55190974 E-mail: jiangbin@neau.edu.cn
 开设课程情况
课程编号 课程名称 课程类别 学时
20600005g 普通化学 公共课 56
20600017g 分析化学Ⅰ 公共课 32
20600014z 食品化学与分析 专业课 48
20610004g 化学实验I 公共课 32
20610014z 食品化学与分析实验 专业课 16
 主持科研项目概况

1.温敏型聚合物/盐双水相浮选体系对乳清蛋白组分分离/纯化的研究,省自然科学基金,2018.7-2021.7
2.基于双水相浮选的乳清蛋白组分分离技术的研究,哈尔滨市科技创新人才项目,2017-2018
3.用于食品中β-内酰胺类抗生素残留分析的离子液体双水相浮选体系的建立及机理研究,国家自然科学基金,2013-2015
4.牛乳及乳制品中β-内酰胺类抗生素残留的电化学检测方法的研究,黑龙江省教育厅科学研究项目,2010-2013
 项目获奖概况
 代表性著作、论文

1. 姜彬(1), Separation and Enrichment of Antioxidant Peptides from Whey Protein Isolate Hydrolysate by Aqueous Two-Phase Extraction and Aqueous Two-Phase Flotation, Foods, 2019, 8: 34,中科院二区, IF=[3.011], SCI,高被引论文
2. 姜彬(1), Environmentally-friendly strategy for separation of a-lactalbumin from whey by aqueous two phase flotation, Arabian Journal of Chemistry, 2020, 13, 3391–3402,中科院三区, IF= [3.298], SCI/EI,高被引论文
3. 姜彬(1)Fabrication and Characterization of a Microemulsion Stabilized by Integrated Phosvitin and Gallic Acid,Journal of Agricultural and Food Chemistry ,2020, ‏ 68 , 19 ,5437-5447 中科院一区, IF=[4.192], SCI/EI
4. 姜彬(共同通讯)Preparation and Characterization of Coating Based on Protein Nanofibers and Polyphenol and Application for Salted Duck Egg Yolks. Foods ,2020,‏ 9 , 4 : 449 中科院一区, IF=[4.092], SCI/EI
5. 姜彬(1) Effective separation of prolyl endopeptidase from Aspergillus Niger by aqueous two phase system and its characterization and application. Int. J. Biol. Macromol. 2021, 169, 384–395.中科院二区, IF=[5.162], SCI 
6. 姜彬(1) Direct separation and purification of α-Lactalbumin from cow milk whey by aqueous two-phase flotation of thermo-sensitive polymer/phosphate. J. Sci. Food Agric. 2021. doi: 10.1002/jsfa.11097 中科院二区, IF=[2.614], SCI
7. 姜彬(共同通讯)Targeting Delivery System for Lactobacillus Plantarum Based on Functionalized Electrospun Nanofibers,Polymers,2020, 12 ,7 ,1565 中科院二区, IF=[3.164], SCI/EI
8. 姜彬(1)Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability, Polymers ,2020, 11 ,‏ 9:1464 中科院二区, IF=[3.164], SCI/EI
9. 姜彬(1), Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties, Polymers, 2019, 11:1353,中科院二区, IF=[3.164], SCI/EI
10. 姜彬(1), Study on the Preparation and Conjugation Mechanism of the Phosvitin-Gallic Acid Complex with an Antioxidant and Emulsifying Capability, Polymers, 2019, 11:1464, 中科院二区, IF=[3.164], SCI/EI
11. 姜彬(1), Two-Step Isolation, Purification, and Characterization of Lectin from Zihua Snap Bean (Phaseolus vulgaris) Seeds, Polymers, 2019, 11: 785, 中科院二区, IF=[3.164], SCI/EI
12. 姜彬(1), Eco-Innovation in Reusing Food By-Products: Separation of Ovalbumin from Salted Egg White Using Aqueous Two-Phase System of PEG 1000/(NH4)2SO4, Polymers, 2019, 11: 238, 中科院二区, IF=[3.164], SCI/EI
13. 姜彬(1), Separation of Antioxidant Peptides from Pepsin Hydrolysate of Whey Protein Isolate by ATPS of EOPO Co-polymer (UCON)/Phosphate, Scientific Reports, 2017, 7: 13320, 中科院二区, IF=[4.122], SCI
14. 姜彬(1), Reutilization of Food Waste: One-Step Extration,Purification and Characterization of Ovalbumin fromSalted Egg White by Aqueous Two-Phase Flotation, Foods, 2019, 8: 286,中科院二区待定, IF=[3.011], SCI
15. 姜彬(1), Separation and enrichment of lLectin from zihua snap-bean (phaseolus vulgaris ) seeds by PEG 600–ammonium sulfate aqueous two-phase system, Molecules, 2017, 22, 1596,中科院三区, IF=[3.098], SCI
16. 姜彬(1), Extraction and Purification of Wheat-esterase Using Aqueous Two-phase Systems of Ionic Liquid and Salt, Journal of Food Science and Technology, 2015, 52(5): 2878–2885, 中科院四区, IF=[1.241], SCI/EI
17. 姜彬(1), Web-based cooperative learning in college chemistry teaching, International Journal of Emerging Technologies in Learning, 2014, 9:45-47, EI
18. 姜彬(1), Studies on Adsorption of Whey Peptides on Multi-wall Carbon Nanotubes After Treatment, Journal of Chemical and Pharmaceutical Research, 2014, 6(4): 260-264, EI
19. 姜彬(通讯作者),亲水有机溶剂-盐双水相体系分离乳清蛋白抗氧化性多肽,中国食品学报,2018, 18(10):170-177, EI

 授权的专利等情况
1.一种鸡蛋保鲜乳清蛋白自组装纤维涂膜剂及其使用方法 中华人民共和国国家知识产权局 冯志彪;刘春红; 姜彬; 李冬梅; 冯金凤
2.一种富含支链氨基酸的大豆分离蛋白的制备/ZL201410003735.X 中华人民共和国国家知识产权局 姜彬,冯志彪,刘春红,李冬梅
 其他获奖及荣誉称号