團(tuán)隊(duì)負(fù)責(zé)人

朱科學(xué)

團(tuán)隊(duì)成員

郭曉娜、邢俊杰

團(tuán)隊(duì)簡(jiǎn)介

團(tuán)隊(duì)致力于健康主食的加工、保鮮和保質(zhì)技術(shù)研發(fā)，具體包括小麥和雜糧為原料的組分基礎(chǔ)與加工適宜性改造，傳統(tǒng)面制主食加工品質(zhì)形成與精準(zhǔn)調(diào)控，新型谷物基方便食品創(chuàng)新設(shè)計(jì)與保鮮保質(zhì)，營(yíng)養(yǎng)健康主食食品的精準(zhǔn)營(yíng)養(yǎng)提升與個(gè)性化定制等。團(tuán)隊(duì)先后承擔(dān)國(guó)家及省部級(jí)科研項(xiàng)目30余項(xiàng)，申請(qǐng)60余項(xiàng)，已授權(quán)發(fā)明專利40余項(xiàng)，發(fā)表論文300余篇，其中SCI論文200余篇。團(tuán)隊(duì)先后與中糧糧谷、陳克明食品、白象食品、青島?？萍选⒔K和府撈面、河北鮮邦食品、揭陽(yáng)市永興面粉、江蘇泰興曲霞面粉等10余家面粉和面制品加工企業(yè)建立了長(zhǎng)期的產(chǎn)學(xué)研合作關(guān)系。

代表性成果

1.科研項(xiàng)目

[1]2022.1-2025.12,傳統(tǒng)手工掛面的品質(zhì)形成機(jī)理研究，國(guó)家自然科學(xué)基金面上項(xiàng)目

[2]2021.1-2024.12,基于誘導(dǎo)蛋白質(zhì)交聯(lián)形成網(wǎng)狀結(jié)構(gòu)改善蕎麥饅頭品質(zhì)的研究，國(guó)家自然科學(xué)基金面上項(xiàng)目

[3]2024.1-2026.12,基于結(jié)構(gòu)崩解和組分變化解析動(dòng)態(tài)精準(zhǔn)微流控誘導(dǎo)青稞全谷物谷漿形成機(jī)制，國(guó)家自然科學(xué)基金青年基金

[4]2022.1-2024.12,小麥淀粉凝膠體系的非線性流變行為及分子鏈纏結(jié)機(jī)制研究，國(guó)家自然科學(xué)基金青年基金

[5]2019.7-2022.6,小麥淀粉多階段糊化的發(fā)生機(jī)制及進(jìn)程調(diào)控研究，江蘇省自然科學(xué)基金青年基金

[6]2018.1-2021.12,大麥β-葡聚糖微凝膠熱誘導(dǎo)融滲影響面筋蛋白交聯(lián)反應(yīng)的機(jī)理研究，國(guó)家自然科學(xué)基金面上基金

[7]2018.7-2021.6,傳統(tǒng)與新興全麥?zhǔn)称芳庸りP(guān)鍵技術(shù)研究與示范，“十三五”國(guó)家重點(diǎn)研發(fā)計(jì)劃課題

[8]2016.7-2021.6,米面方便即食食品制造關(guān)鍵技術(shù)及新產(chǎn)品創(chuàng)制，“十三五”國(guó)家重點(diǎn)研發(fā)計(jì)劃課題

[9]2016.1-2019.12,冷凍熟面加工和凍藏過程中品質(zhì)變化機(jī)制與調(diào)控研究，國(guó)家自然科學(xué)基金面上項(xiàng)目

[10]2014.1-2017.12,中高水分面制品的品質(zhì)劣變機(jī)制及調(diào)控途徑研究，國(guó)家自然科學(xué)基金面上項(xiàng)目

2.發(fā)明專利

[1]ZL.2022110943247.一種全谷物青稞半干面及其加工方法.國(guó)家授權(quán)發(fā)明專利

[2]ZL.2022110056987.一種生鮮面制品的制備及綠色保鮮工藝.國(guó)家授權(quán)發(fā)明專利

[3]ZL.2022110183499.寬條型生濕面條的加工和保鮮方法及其應(yīng)用.國(guó)家授權(quán)發(fā)明專利

[4]ZL.2022102792936.耐泡性好、貨架期長(zhǎng)的全麥掛面及其制備方法.國(guó)家授權(quán)發(fā)明專利

[5]ZL.2021113276185.一種涼皮專用小麥粉及其制備方法和應(yīng)用.國(guó)家授權(quán)發(fā)明專利

[6]ZL.2022111300413.一種方便熟濕面的保鮮方法.國(guó)家授權(quán)發(fā)明專利

[7]ZL.2019110703932.一種溫和脅迫處理酵母改良冷凍面團(tuán)及其產(chǎn)品品質(zhì)的方法.國(guó)家授權(quán)發(fā)明專利

[8]ZL.2021113038793.一種紅糖饅頭專用小麥粉的生產(chǎn)方法及應(yīng)用.國(guó)家授權(quán)發(fā)明專利

[9]ZL.2021101361558.一種菠菜生濕面的加工和護(hù)色方法.國(guó)家授權(quán)發(fā)明專利

[10]ZL.2019100438080.一種高品質(zhì)生濕面的加工及保鮮方法.國(guó)家授權(quán)發(fā)明專利

3.科研獲獎(jiǎng)

[1]2023，河南省科學(xué)技術(shù)進(jìn)步獎(jiǎng)，小麥粉適度加工及大宗面制品產(chǎn)業(yè)化升級(jí)關(guān)鍵技術(shù)裝備與應(yīng)用，一等獎(jiǎng)

[2]2021，河北省科學(xué)技術(shù)獎(jiǎng)，高靜壓處理協(xié)同酶法降低專用大豆分離蛋白致敏性機(jī)理研究，三等獎(jiǎng)

[3]2018，中國(guó)商業(yè)聯(lián)合會(huì)科學(xué)技術(shù)獎(jiǎng)全國(guó)商業(yè)科技進(jìn)步獎(jiǎng)，傳統(tǒng)面制主食的保鮮和品質(zhì)調(diào)控關(guān)鍵技術(shù)研發(fā)及產(chǎn)業(yè)化應(yīng)用，一等獎(jiǎng)

4.學(xué)術(shù)論文

[1]Song M K, Guo X N, Zhu K X. Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor [J]. Food Hydrocolloids, 2025, 159(10).

[2]Song M K, Guo X N, Zhu K X. Alkali-Induced Protein Structural, Foaming, and Air-Water Interfacial Property Changes and Quantitative Proteomic Analysis of Buckwheat Sourdough Liquor [J]. Journal of Agricultural and Food Chemistry, 2024, 11.

[3]Zhang M L, Guo X N, Sun X H, et al. Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies [J]. Comprehensive Reviews in Food Science and Food Safety, 2024, 23(6): 22.

[4]Lyu K, Guo X N, Zhu K X. Changes in rheology and components during the processing of Chinese traditional handmade hollow dried noodle [J]. Food Research International, 2024, 189(10).

[5]Song M K, Guo X N, Zhu K X. Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor [J]. Food Bioscience, 2024, 59(10).

[6]Han T Y, Guo X N, Zhu K X. Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles [J]. Food Chemistry, 2024, 440(11).

[7]Wan M, Bai Y P, Guo X N, et al. Insights into the enhancement mechanism of immersion resistance of cooked noodles induced by wheat flour post-ripening: The view from protein cross-linking [J]. Food Chemistry, 2024, 445(10).

[8]Fan J X, Guo X N, Zhu K X. Insight into the dynamic molecular mechanism underlying the endogenous polyphenols inhibiting the in-vitro starch digestion of highland barley noodles [J]. Food Chemistry, 2024, 437(11).

[9]Chen H, Guo X N, Zhu K X. The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles [J]. Carbohydrate Polymers, 2023, 309(9).

[10]Jiang Z J, Guo X N, Xing J J, et al. Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze-thaw cycles [J]. Food Hydrocolloids, 2023, 144(10).

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