翟红月，女，汉族，工学博士，未评级
一、教育背景
2011.09-2015.07，北京理工大学，化学，本科
2013.09-2015.07，北京理工大学，工商管理，本科（双学士学位）
2016.09-2019.07，新疆大学，食品科学，硕士
2019.09-2024.07，中国农业大学，食品科学，博士
二、工作背景
2024.09-至今，新疆农业大学食品科学与药学学院，教师
三、代表性科研项目
国家自然科学基金项目：葡萄多糖调控红葡萄酒中花色苷分子构型平衡与衍生的化学机制，22378420，2024.01-2027.12，参与。
新疆维吾尔自治区重大科技专项，典型风格葡萄酒酿造集成技术研究2022A02002，2022.01-2025.12，参与。
宁夏回族自治区重点研发计划“揭榜挂帅”项目，贺兰山东麓葡萄酒个性化智能酿造核心技术研究与示范，2023.07-2026.06，参与。
四、代表性科研论文
1. Zhai, H.-Y., Qi, M.-Y, Zhang, Y.-M, Mao, L.-K, Yang, W.-M, Zhou, P.-H, Cheng, C.-F., Yu, K.-J, Shi, Y., Duan, C.-Q., &Lan, Y.-B. (2024). Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic. Food Hydrocolloids, 110822.
2. Zhai, H.-Y., Li, S.-Y., Zhao, X., Lan, Y.-B., Zhang, X.-K., Shi, Y., & Duan, C.-Q. (2023). The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: A review. Food Chemistry, 403, 134467.
3. Zhai, H.-Y., Ling, M.-Q., Li, S.-Y., Chen, B.-N., Zhao, X., Tong, W.-Z., Cheng, C.-F., Li, J., Shi, Y., Duan, C.-Q & Lan, Y.-B. (2024). The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques. Food Chemistry: X, 22, 101283.
4. Tong, W.-Z, Zhai, H.-Y, Qi, M.-Y, Hua, Y.-B, Shi, T.-H, Shang, H.,Shi, Y., Duan, C.-Q & Lan, Y.-B (2024). Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique. Food Research International, 184, 114229.
5. Li, S.-Y., Zhai, H.-Y., Ma, W., Duan, C.-Q., Yi L.-Z. (2023). Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking. Food Frontiers, 4:1091–1126.
6. Zhao, X., Duan, C.-Q., Li, S.-Y., Zhang, X.-K., Zhai, H.-Y & He, F., et al. (2023). Non-enzymatic browning of wine induced by monomeric flavan-3-ols: a review. Food Chemistry, 425, 136420.
