百晓学者学者目录

应剑

教授、研究员，武汉轻工大学

精选作品

期刊论文

2026

Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes.

Qiuxiao Li, Zelong Wang, Hao Gu, Jian Ying, Shu-Na Zhao

Food Chemistry

DOI

2026

Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults

Kinza Mukhtar, Jian Ying, Yong Wang, C. Selomulya

Comprehensive Reviews in Food Science and Food Safety

DOI

2026

Antiviral potential of black tea and blueberry extracts against monkeypox virus by targeting orthopoxvirus surface proteins

Yi-ou Sha, Yixin Li, Yanchen Liu, Jiannan Chen, Chen Hua, Yangguang Fu, Xinxin Yuan, Yan Yan, Suya Jin, Yitong Li, Anqi Xia, Qian Wang, Qiao Wang, Yinghua Chen, Rong Zhang, Shibo Jiang, Jian Ying

Current Research in Microbial Sciences

DOI

2025

等离子高温蒸汽技术对大米血糖生成指数的影响及其机制初探

王梦倩，葛鹏飞，袁迪，郭敏，王黎明，应剑

《食品与发酵工业》

DOI

2024

基于体外肠道微生物消化预测不同工艺大叶茶的健康作用

李颂，王泽宇，向沙沙，安泰，肖杰，魏珍珍，涂青，应剑，朱炫，郝彬秀，陈林波，纪传来，牛兴和

《食品与发酵工业》

DOI

2024

不同品种乌龙茶烘焙前后化学成分差异及体外活性

侯粲，林佺，郝彬秀，祁敬杰，陈志雄，郑斌，李颂，应剑

《现代食品科技》

2024

低温烘焙对杂粮饼干血糖生成指数和品质的影响

张炎明，应剑，王岸娜，王梦倩，王泽宇，钱承敬，解树珍

《河南工业大学学报(自然科学版)》

2024

Tailoring microstructures of oleogel-based HIPEs to modulate oral processing properties: Rheology, tribology and mastication effects

Yanhui Zhang, Ruo-Jie Zhang, Jian Ying, Si-Yi Li, Yanxiang Gao, Li-Ke Mao

Food Hydrocolloids

DOI

2024

Healthy food design based on gut microbiota metabolic flux

Fujie Yan, Sha-Sha Xiang, Jian Ying, Jie Chen, Lihua Shi, Ya-Lin Zhang, Jian-Zhong Han, Xuan Zhu

Trends in Food Science & Technology

DOI

2024

L-arabinose exerts probiotic functions by improving gut microbiota and metabolism in vivo and in vitro

Sha-Sha Xiang, Yin Ge, Ya-Lin Zhang, Xuan Bao, Xiaoming Su, Lihua Shi, Yanting Xia, Haoying Han, Jian Ying, Shiyu Lai, Jie Chen, Xuan Zhu

Journal of Functional Foods

DOI

2023

茶与乳制品中关键成分的相互作用及对健康的影响

赵瑾凯，应剑，王勇，王黎明，杨脉，钟天白，牛兴和，董志忠

《中国食物与营养》

DOI

2023

人体肠道中多雷拟杆菌的分离与鉴定

苏晓明，向沙沙，石丽华，王鑫洋，沈宇标，应剑，陈杰，朱炫

《中国食物与营养》

2023

GB 10769标准下挂面和米粉中关键营养素的研究

孟金凤，张智勇，张雨琦，刘斌，王黎明，应剑

《中国食物与营养》

2023

白木香茶抗氧化与降血糖活性研究

王曦，应剑，刘斌，范怡航，侯粲，王黎明，郝彬秀，马跃，李颂

《茶叶通讯》

2023

饮茶改善糖代谢的作用及机制研究进展

王曦，应剑，林佺，李颂，肖杰，王黎明

《中国食物与营养》

DOI

2023

Low glycemic index noodle and pasta: Cereal type, ingredient, and processing.

Congli Cui, Yong Wang, Jian Ying, Weibiao Zhou, Dong Li, Li-jun Wang

Food Chemistry

DOI

2022

控糖模块对主食淀粉消化特性、质构及感官品质的影响

王梦倩，曾清清，毋思敏，郭沫凡，应剑，王喆

《食品工业》

2022

发酵果蔬汁通便作用及其对肠道菌群的影响

侯粲，肖杰，王黎明，王曦，范怡航，倪志坚，牛兴和，唐培安，应剑

《食品与发酵工业》

DOI

2022

不同仓储条件下普洱茶关键成分分析及品质评价

王梦倩，盛玉泊，范怡航，应剑，郝彬秀，王黎明，李颂，魏珍珍

《食品研究与开发》

2022

鹰嘴豆消化特性及肠道健康作用研究进展

沈宇标，向沙沙，石丽华，朱炫，应剑，钱和

《中国食物与营养》

2022

普洱熟茶滋味品质预测模型建立及感官数字化标签研究

王黎明，肖杰，侯粲，郭晓娜，牛兴和，应剑

《中国食物与营养》

DOI

2022

精制乌龙茶烘焙工艺及关键风味品质变化

陈志雄，侯粲，李颂，应剑

《福建茶叶》

2022

饮用金花香橼茶3个月对小样本高脂血症人群糖脂代谢的改善效果研究

孙颖，陈鑫，杨华，应剑，邵丹青，吕晓华，肖杰，陈志雄，李颂，覃俊杰，郑斌，高建设

《茶叶科学》

2022

高植物甾醇玉米油改善高脂血症金黄地鼠的胆固醇代谢

陈鑫，王黎明，肖杰，牛兴和，王翔宇，尚嘉毅，孙东哲，应剑

《中国粮油学报》

2022

Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread.

Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhi-Zhong Dong, Weibiao Zhou

Food Chemistry

DOI

2022

Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) vs. New Zealander (Caucasian).

Xiaoxuan Jin, Suyun Lin, Jing Gao, E. Kim, M. Morgenstern, Arran Wilson, Deepak Agarwal, Yukiko Wadamori, Yong Wang, Jian Ying, Zhi-Zhong Dong, Weibiao Zhou, Xiao-Ming Song, Qian Zhao

Food & Function

DOI

2022

Beneficial Effects of Partly Milled Highland Barley on the Prevention of High-Fat Diet-Induced Glycometabolic Disorder and the Modulation of Gut Microbiota in Mice

Siqi Li, Mengqian Wang, Chang Li, Q. Meng, Yantong Meng, Jian Ying, Shuqun Bai, Q. Shen, Yong Xue

Nutrients

DOI

2022

A comparison between partially peeled hulless barley and whole grain hulless barley: beneficial effects on the regulation of serum glucose and the gut microbiota in high-fat diet-induced obese mice.

Yantong Meng, Q. Meng, Chang Li, Mengqian Wang, Siqi Li, Jian Ying, Hao Zheng, Shuqun Bai, Yong Xue, Q. Shen

Food & Function

DOI

2021

白木香叶功能研究进展及品质影响因素分析

王曦，刘斌，应剑，王黎明，康乐，侯粲，肖杰，牛兴和，牛丽颖

《热带农业科学》

2021

全麦粉营养及加工过程中影响血糖的主要因素分析

王梦倩，任晨刚，应剑，陈艳，祝洁，田立娜，牛兴和，王黎明

《中国粮油学报》

2021

Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.

Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhi-Zhong Dong, Weibiao Zhou

Food Chemistry

DOI

2021

Bread breakdown pathways during mastication: impact of wheat bran fortification.

Suyun Lin, Xiaoxuan Jin, Jing Gao, E. Kim, M. Morgenstern, Zhi-Zhong Dong, Jian Ying, Danqing Shao, Qian Zhao, Xiao-Ming Song, Weibiao Zhou

Food & Function

DOI

2021

From bolus to digesta: How structural disintegration affects starch hydrolysis during oral-gastro-intestinal digestion of bread

Jing Gao, Eileen Yi Lin Tan, Sherlene Hui Ling Low, Yong Wang, Jian Ying, Zhi-Zhong Dong, Weibiao Zhou

DOI

2021

Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle

Xiaoxuan Jin, Suyun Lin, Jing Gao, Yong Wang, Jian Ying, Zhi-Zhong Dong, Weibiao Zhou

Food and Bioprocess Technology

DOI

2021

Xylitol enhances synthesis of propionate in the colon via cross-feeding of gut microbiota

Sha-Sha Xiang, Kun T. Ye, Mian Li, Jian Ying, Huanhuan Wang, Jian-Zhong Han, Lihua Shi, Jie Xiao, Yubiao Shen, Xiao Feng, Xuan Bao, Yiqing Zheng, Yin Ge, Yalin Zhang, Chang Liu, Jie Chen, Yuewen Chen, Shi-Yi Tian, Xuan Zhu

Microbiome

DOI

2020

探究钴卟啉模拟结肠发酵对肠道菌群的调控

冯潇，包璇，向沙沙，沈宇标，应轩宇，应剑，纪伟，朱炫

《食品与发酵工业》

DOI

2020

低血糖生成指数谷物及其制品研究进展与法规管理现状

陈静茹，孟庆佳，康乐，陈然，王梦倩，应剑，王黎明，邵丹青，向雪松

《食品工业科技》

DOI

2020

青稞的营养价值和功效作用研究现状

王梦倩，孙颖，邵丹青，孟庆佳，应剑，白术群，董志忠

《食品研究与开发》

2020

基于全局优化算法的杂粮eGI预测模型建立及关键影响因素分析

王梦倩，王黎明，田立娜，邵丹青，董志忠，牛兴和，应剑

《中国粮油学报》

2020

Mechanistic study on inhibition of porcine pancreatic α-amylase using the flavonoids from dandelion.

Yan-Mei Huang, Peng Wu, Jian Ying, Zhi-Zhong Dong, Xiao-Dong Chen

Food Chemistry

DOI

2020

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.

Suyun Lin, Jing Gao, Xiaoxuan Jin, Yong Wang, Zhi-Zhong Dong, Jian Ying, Weibiao Zhou

Food & Function

DOI

2020

How manipulation of wheat bran by superfine-grinding affects a wide spectrum of dough rheological properties

Xiaoxuan Jin, Suyun Lin, Jing Gao, Yong Wang, Jian Ying, Zhi-Zhong Dong, Weibiao Zhou

DOI

2019

基于高分辨质谱结合主成分分析技术评价发酵过程对六堡茶关键品质成分的影响

张均伟，侯粲，杜昱光，肖杰，郝彬秀，谢加仕，肖思思，应剑

《食品科技》

DOI

2019

冠突散囊菌发酵对2种新工艺茶叶成分及活性的影响

侯粲，杜昱光，王曦，肖杰，范怡航，应剑，李颂，董志忠

《食品科技》

DOI

2019

健康中国背景下的茶叶功能研究与生物技术在健康茶饮开发中的应用

应剑，肖杰，康乐，侯粲，王黎明，孟庆佳，董志忠

《生物产业技术》

2019

In vitro digestion of bread: How is it influenced by the bolus characteristics?

Jing Gao, Suyun Lin, Xiaoxuan Jin, Yong Wang, Jian Ying, Zhi-Zhong Dong, Weibiao Zhou

Journal of texture studies

DOI

2017

低升糖指数大米研究进展

王勇，应剑，董志忠，任晨刚

《生物产业技术》

2016

螃蟹脚全粉的急性毒性和遗传毒性

郝彬秀，应剑，孟庆佳，王黎明，刘婷，李颂，王春玲

《食品科学》

2016

茶树槲寄生“螃蟹脚”水提物的急性毒性和遗传毒性

Jian Ying, Bin-Xiu Hao, Qing-Jiao Meng, Ran Chen, Li-Ming Wang, Chun-Lin Wang

DOI

2016

用CGMCC No.8730冠突散囊菌发酵的金花黑茶对两种血脂异常模型大鼠体重和血脂的作用

刘婷，陈然，陈頔，应剑，孟庆佳，郝彬秀，衣喆，李颂，董志忠，霍军生，王春玲

《卫生研究》

2015

我国一些影响睡眠的营养素、食品及药食两用植物研究进展

应剑，孟庆佳，衣喆，王春玲

《食品科学》

2015

蜂蜜活性和功效的研究进展

郝彬秀，应剑，刘婷，王春玲

《食品研究与开发》

2014

加工过程对蜂蜜品质的影响

应剑，郝彬秀，王黎明，王春玲

《食品与发酵工业》

DOI

会议论文

2019

以膳食调节为导向的血糖调控食品开发与应用

邵丹青，孙颖，孟金凤，王梦倩，应剑，王曦，肖杰，康乐，董志忠，倪媛媛，任晨刚，卞祺，陈历水

《营养研究与临床实践——第十四届全国营养科学大会暨第十一届亚太临床营养大会、第二届全球华人营养科学家大会论文摘要汇编》

DOI

2019

发酵型果蔬汁通便及调节肠道菌群作用机制研究

侯粲，肖杰，王曦，李少川，朱炫，倪志坚，董志忠，应剑

《营养研究与临床实践——第十四届全国营养科学大会暨第十一届亚太临床营养大会、第二届全球华人营养科学家大会论文摘要汇编》

DOI

研究方向

食物组构与机能数字食品与营养人工智能与生物设计

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