►科研项目（近五年）

1、国家自然科学基金面上项目，传统手工挂面的品质形成机理研究，2022.01-2025.12，58万，主持；

2、国家“十三五”重点研发计划课题，传统与新兴全麦食品加工关键技术研究与示范，2018.07-2021.06，400万，主持；

3、国家“十三五”重点研发计划课题，米面方便即食食品制造关键技术及新产品创制，2016.07-2021.06，520万，参与；

4、国家自然科学基金面上项目，冷冻熟面加工和冻藏过程中品质变化机制与调控研究，2016.01-2019.12，65万，主持；

5、国家自然科学基金面上项目，中高水分面制品的品质劣变机制及调控途径研究，2014.01-2017.12，82万，主持；

6、江苏省重点研发计划（现代农业）项目，小麦蛋白增值转化关键技术研究与新产品开发，2015.07-2018.06，50万，主持；

7、企业横向科研项目3-6项/年，主持；

►学术论文（近三年、代表性）

2022年

1) Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread, Food Hydrocolloids, 2022, 125:107448

2)Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles, Food Hydrocolloids, 2022, 124:107298

3)Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes, Food Chemistry, 2022, 393:133458

4)Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles, Food Chemistry, 2022, 384:132481

5)Metabolomics analysis of freeze-thaw tolerance enhancement mechanism of epsilon-poly-L-lysine on industrial yeast, Food Chemistry, 2022, 382:132315

6) Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage, Food Control, 2022,132: 108388

7)Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting, LWT, 2022, 160:113226

2021年

1) The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles, Carbohydrate Polymers, 2021, 267: 118170

2) Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough, Food Hydrocolloids, 2021, 121: 107008

3) Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism, Food Hydrocolloids, 2021, 119: 106842

4) Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties, Food Chemistry, 2021, 364: 130444

5) Effect of superheated steam treatment on the lipid stability of whole wheat flour, Food Chemistry, 2021, 363: 130333

6) Thermal-aggregation behavior of gluten in frozen dough induced byε-poly-L-lysine treated yeast, Food Chemistry, 2021, 359: 129985

7) Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure, Food Chemistry, 2021, 358: 129869

8) Influence of ε-poly-L-lysine treated yeast on gluten polymerization and freeze–thaw tolerance of frozen dough,Food Chemistry, 2021, 343: 128440

9) Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles, Food Research International, 2021, 142: 110199

10)Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles, Food Control, 2021,124: 107891

11) Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study, Food and Bioprocess Technology, 2021, 14: 945-955

2020年

1) Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour, Food Chemistry, 2020, 323: 126842

2) Revealing the effect mechanism of NaCl on the rheological properties of dough of Chinese traditional hand-stretched dried noodles, Food Chemistry, 2020, 320: 126606

3) Effect of thermal treatments on in vitro starch digestibility of sorghum dried noodles, Food & Function, 2020, 11: 3420-3431

4) Effect of sodium bicarbonate on quality of machine-made Kongxin noodles, LWT, 2020, 138:110670

5) Enhancing the freezing–thawing tolerance of frozen dough usingε-poly-L-lysine treated yeast, Food Bioscience, 2020, 37:100699

►科研获奖（代表性）

1）“传统面制主食的保鲜和品质调控关键技术研发及产业化应用”，2018年中国商业联合会科学技术奖一等奖；

2）“半干面连续化、智能化生产线成套设备及保鲜关键技术研发”，2016年度中国粮油学会科学技术二等奖；

3）“小麦胚芽高值化加工关键技术和装备研发及产业化应用”，2016年度中国商业联合会科学技术奖一等奖；

4）“小麦蛋白增值转化关键技术及产业化示范”，2014年度中国商业联合会科学技术奖二等奖；

5）2014年度“金龙鱼青年教师奖”；

►发明专利（已授权、代表性）

1）一种全麦面条的加工方法，专利号：ZL202011406446.6；

2）一种高含量荞麦挂面及其制作方法，专利号：ZL201810522430.8

3）一种低菌生湿面制品专用粉的生产方法，专利号：ZL201811441993.0

4）一种马铃薯冷冻熟面及其加工方法，专利号：ZL201710029914.4

5）一种品质改良型冷冻熟面及其加工方法，专利号：ZL201710035691.2

6）糖尿病人专用半干面及其制作方法，专利号：ZL201610750262.9

7）双螺杆高湿挤压制备小麦拉丝蛋白的方法及小麦拉丝蛋白，专利号：ZL201610237013.X

8）酶解谷朊粉制备低苦味肽粉的方法，专利号：ZL201510884640.8

9）全麦油条及其制作方法，专利号：ZL201410503167.X

10）乳酸菌馒头的加工与常温保鲜方法，专利号：ZL201410506343.5

11）一种紫甘薯生鲜面及其加工方法，专利号：ZL201110200175.3

12）一种小麦胚芽蛋白源锌螯合肽及其制备方法，专利号：ZL201310573848.9

13）一种小麦胚芽抗肿瘤蛋白的制备方法，专利号：ZL201310046768.8

14）小麦胚芽蛋白源抗氧化肽、其制备方法及其应用，专利号：ZL201310219236.X

15）一种即食饱腹谷物果蔬粉及其制备方法，专利号：ZL201210116304.5

16）一种小麦组织化蛋白的制备方法，专利号：ZL201210141756.9

17）一种绿茶生鲜面及其加工方法，专利号：ZL201210340106.7

18）一种半干面条保鲜剂及其使用方法，专利号：ZL201010512639.X

19）一种生鲜面的保鲜方法，专利号：ZL201010215514.0

20）一种从谷物胚芽中同时提取油脂和蛋白质的方法，专利号：ZL200810235146.9

研究生课程：《高级谷物化学》；

本科生课程：《谷物科学原理》和《谷物加工工艺学》；

每年招收博士研究生1-3名，硕士研究生3-5名。