刘紫鹏｜河南工业大学｜学者主页

2026

三种多糖对油炸方便面品质的影响

冯亚彪，马小萌，贺芮，洪静，孙冰华，刘玫，尚加英，刘紫鹏，刘翀，郑学玲

《现代食品科技》

2026

低聚异麦芽糖对油炸方便面加工品质的影响

马小萌，贺芮，陈菊，刘翀，洪静，孙冰华，刘玫，尚加英，刘紫鹏，郑学玲

《河南工业大学学报(自然科学版)》

2026

Insights into the effects of microscopic fractal features, supramolecular structures on digestibility of retrograded starch gels

Xiaolu Li, Jing Hong, Mei Liu, Jiaying Shang, Zipeng Liu, Xueling Zheng, Chong Liu

Food Chemistry

DOI

2026

Effects of dry heat and heat-moisture treatment of refined buckwheat core flour on oil content of fried instant noodles: The view from protein structural and microstructure

Jing Wang, Xueling Zheng, Ju Chen, Jing Hong, Mei Liu, Jiaying Shang, Zipeng Liu, Chong Liu

Food Research International

DOI

2026

Association of dumpling wrapper quality with property of starch of three wheat varieties isolated from different flour millstreams

Limin Li, Qingfa Wang, Peicheng Li, Xueling Zheng, Chong Liu, Zipeng Liu

Food Research International

DOI

2026

Chain-length distributions and solid content determine digestion-limiting mechanisms of wheat starch gels through cross-scale fractal network assembly

Jing Wang, Xiangqi Fan, Jiaying Shang, Zipeng Liu, Limin Li, Jing Hong, Mei Liu, Xueling Zheng, Chong Liu

Food Hydrocolloids

DOI

2026

Mechanistic Insights into Structurally Tailored WEAX-Starch Interactions: Differential Inhibition of A- and B-Wheat Starch Digestion

Xiaohui Liang, Luying Bian, Yonghong Chen, Chong Liu, Zipeng Liu, Xueling Zheng, Erqi Guan, Jiaying Shang, Jing Hong

Journal of Agricultural and Food Chemistry

DOI

2026

Effect of electron beam irradiation on the multiscale structural evolution and 3D printability of wheat starch

Zipeng Liu, Heqing Zhang, Yuang Cai, Jing Hong, Jiaying Shang, Mei Liu, Chuanjian Huang, Xinxian Wang, Qiyu Lu, Xueling Zheng, Lifang Yang

Food Hydrocolloids

DOI

2026

Role of gluten aggregation state in regulating multiscale structural evolution during wheat flour gel formation from highly hydrated dough

Hanrui Yang, Ying Xin, Jiaying Shang, Jiasheng WANG, Menglong Zhang, Jing Hong, Mei Liu, Zipeng Liu, Binghua Sun, Xueling Zheng, Chong Liu

Food Hydrocolloids

DOI

2026

Effects of thermal processing strategies on storage quality of ambient-stable instant wet noodles: Mechanistic insights from starch retrogradation and water mobility

Luying Bian, Wanxue Guo, Xueling Zheng, Chong Liu, Jiaying Shang, Zipeng Liu, Jing Hong

Innovative Food Science & Emerging Technologies

DOI

2026

Short-chain amylopectin and long-chain amylose drive distinct wheat starch gel networks with similar low digestibility

Jing Wang (6206297), Xiangqi Fan, Jiaying Shang, Zipeng Liu, Limin Li, Jing Hong, Mei Liu, Erqi Guan, Xueling Zheng, Chong Liu

Carbohydrate Polymers

DOI

2026

Impact of ultrasound on the structure and physicochemical properties of cassava starch and cooking performance of wheat noodles

Jiaying Shang, Jiamin Chen, Haohao Xuan, Yinghao Zhu, Chong Liu, Limin Li, Zipeng Liu, Bo Zhao, Xueling Zheng

Food Chemistry

DOI

2026

Tuning high-concentration wheat starch gel properties via chain-length-controlled hydrogen bond networks

Jing Wang, Bin Wang, Yanlong Li, Xiaodong Li, Erqi Guan, Jiaying Shang, Zipeng Liu, Xueling Zheng, Chong Liu

Food Chemistry

DOI

2026

The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure

Rui He, Xiaomeng Ma, Ju Chen, Chengrong Zheng, Dingwu Zhang, Chong Liu, Jing Hong, Binghua Sun, Mei Liu, Jiaying Shang, Zipeng Liu, Xueling Zheng

Food Research International

DOI

2026

Insights into the structural evolution of wheat starch-soy protein isolate gel network during 3D printing based on nonlinear rheology

Zipeng Liu, Zipeng Liu, Bin Wang, Chun Cao, Limin Li, Jing Hong, Mei Liu, Chong Liu, Jiaying Shang, Chong Liu, Xueling Zheng

Food Hydrocolloids

DOI

2026

Insight into fine structure of heat-moisture modified black wheat starch and its association with the physicochemical properties

Limin Li, Yuang Cai, Qingfa Wang, Xueling Zheng, Chong Liu, Zipeng Liu

Food Structure

DOI

2025

典型优质小麦淀粉对新疆拉条质构特性的影响

李彦龙，郑学玲，尚加英，刘紫鹏，郝瀚章，王静

《河南工业大学学报(自然科学版)》

DOI

2025

NaCl胁迫与超声处理对发芽小麦淀粉结构及功能特性的影响

杨东阳，郑学玲，梁宁杰，刘紫鹏，蔡宇昂

《河南工业大学学报(自然科学版)》

DOI

2025

Insights into the effects of pentosan on the physicochemical properties and digestibility of semolina flour noodles during processing

Zipeng Liu, Yong Chen, Xueling Zheng, Limin Li, Jiaying Shang, Chong Liu, Huichao Zhou

Food Chemistry

DOI

2025

Opportunities for industrializing Chinese traditional Liangpi: Insights from starch structure and modification

Bin Wang, Xueling Zheng, Zipeng Liu, Limin Li, Chong Liu, Jing Hong, Mei Liu, Jiaying Shang

Food Chemistry

DOI

2025

Relation between quality characteristics of wheat flour and in vitro starch digestibility of dried noodles: Insights from noodle structure

Jia-Sheng Wang, Chong Liu, Zhicheng Wang, Rui Che, Jing Hong, Mei Liu, Binghua Sun, Jiaying Shang, Zipeng Liu, Erqi Guan, Xueling Zheng

International Journal of Biological Macromolecules

DOI

2025

Retrogradation behavior of wheat starch gel affected by natural fermentation

Limin Li, Guiting Zhao, Jiaying Shang, Chong Liu, Jing Hong, Mei Liu, Zipeng Liu, Xueling Zheng

International Journal of Biological Macromolecules

DOI

2025

Effect of NaCl stress germination on microstructure and physicochemical properties of wheat starch

Ningjie Liang, Yining Pan, Dongyang Yang, Xueling Zheng, Zipeng Liu, Jiaying Shang

International Journal of Biological Macromolecules

DOI

2024

Effect of salt and alkali on the viscoelastic behavior of noodle dough sheet with different wheat starch granule sizes

Jiaying Shang, Chong Liu, Limin Li, Jing Hong, Mei Liu, Zipeng Liu, Bo Zhao, Xueling Zheng

Food Research International

DOI

2023

热挤压3D打印诱导小麦淀粉-脂质-绿原酸三元复合体系分子互作调控抗消化性能机制及营养特性的研究

刘紫鹏

《华南理工大学》

2021

面条加工过程中蛋白质中巯基和二硫键的变化规律

李翠翠，马宇翔，闫慧丽，刘紫鹏

《中国食品学报》

DOI

2020

巯基、二硫键对面团流变学特性的影响

李翠翠，闫慧丽，刘紫鹏

《中国食品学报》

DOI

2020

4种改良剂对冷冻熟面中糊化特性、组分及结构的影响

曹莼，陆启玉，刘紫鹏，李盘欣

《粮食与油脂》

2020

面条加工过程中蛋白质组分的变化规律

李翠翠，陆啟玉，马宇翔，闫慧丽，刘紫鹏

《中国食品学报》

DOI

2019

巯基、二硫键变化对面片色泽和质构影响研究

李翠翠，陆啟玉，李永丽，闫慧丽，刘紫鹏

《中国粮油学报》

2019

巯基、二硫键变化对小麦面筋蛋白性质的影响

李翠翠，陆啟玉，马宇翔，闫慧丽，刘紫鹏

《中国食品学报》

DOI

2019

木薯淀粉、谷朊粉、复合磷酸盐与瓜尔胶对冷冻熟面品质的影响

曹莼，陆启玉，刘紫鹏，李盘欣

《食品研究与开发》

2018

冷冻熟面品质改良研究

刘紫鹏

《河南工业大学》

2018

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

Cuicui LI, Qiyu Lu, Zipeng Liu, Huili Yan

Czech Journal of Food Sciences

DOI

2017

速食蒸面杀菌工艺研究

刘紫鹏，陆启玉

《食品研究与开发》

2017

方便面现状及发展趋势

刘紫鹏，陆启玉，林敏刚

《粮食与油脂》

精选作品

期刊论文

三种多糖对油炸方便面品质的影响

低聚异麦芽糖对油炸方便面加工品质的影响

Insights into the effects of microscopic fractal features, supramolecular structures on digestibility of retrograded starch gels

Effects of dry heat and heat-moisture treatment of refined buckwheat core flour on oil content of fried instant noodles: The view from protein structural and microstructure

Association of dumpling wrapper quality with property of starch of three wheat varieties isolated from different flour millstreams

Chain-length distributions and solid content determine digestion-limiting mechanisms of wheat starch gels through cross-scale fractal network assembly

Mechanistic Insights into Structurally Tailored WEAX-Starch Interactions: Differential Inhibition of A- and B-Wheat Starch Digestion

Effect of electron beam irradiation on the multiscale structural evolution and 3D printability of wheat starch

Role of gluten aggregation state in regulating multiscale structural evolution during wheat flour gel formation from highly hydrated dough

Effects of thermal processing strategies on storage quality of ambient-stable instant wet noodles: Mechanistic insights from starch retrogradation and water mobility

Short-chain amylopectin and long-chain amylose drive distinct wheat starch gel networks with similar low digestibility

Impact of ultrasound on the structure and physicochemical properties of cassava starch and cooking performance of wheat noodles

Tuning high-concentration wheat starch gel properties via chain-length-controlled hydrogen bond networks

The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure

Insights into the structural evolution of wheat starch-soy protein isolate gel network during 3D printing based on nonlinear rheology

Insight into fine structure of heat-moisture modified black wheat starch and its association with the physicochemical properties

典型优质小麦淀粉对新疆拉条质构特性的影响

NaCl胁迫与超声处理对发芽小麦淀粉结构及功能特性的影响

Insights into the effects of pentosan on the physicochemical properties and digestibility of semolina flour noodles during processing

Opportunities for industrializing Chinese traditional Liangpi: Insights from starch structure and modification

Relation between quality characteristics of wheat flour and in vitro starch digestibility of dried noodles: Insights from noodle structure

Retrogradation behavior of wheat starch gel affected by natural fermentation

Effect of NaCl stress germination on microstructure and physicochemical properties of wheat starch

Effect of salt and alkali on the viscoelastic behavior of noodle dough sheet with different wheat starch granule sizes

热挤压3D打印诱导小麦淀粉-脂质-绿原酸三元复合体系分子互作调控抗消化性能机制及营养特性的研究

面条加工过程中蛋白质中巯基和二硫键的变化规律

巯基、二硫键对面团流变学特性的影响

4种改良剂对冷冻熟面中糊化特性、组分及结构的影响

面条加工过程中蛋白质组分的变化规律

巯基、二硫键变化对面片色泽和质构影响研究

巯基、二硫键变化对小麦面筋蛋白性质的影响

木薯淀粉、谷朊粉、复合磷酸盐与瓜尔胶对冷冻熟面品质的影响

冷冻熟面品质改良研究

Effects of the addition of gluten with different disulfide bonds and sulfhydryl concentrations on Chinese white noodle quality

速食蒸面杀菌工艺研究

方便面现状及发展趋势

预印本

Relation between Multi-Scale Structure and in Vitro Starch Digestibility of Dried Noodles: The View from Wheat Flour Quality

研究方向