赵仁勇｜河南工业大学｜学者主页

2026

一流本科专业建设背景下的谷物化学与品质课程教学改革探索

牛永武，赵仁勇，王香玉

《粮食加工》

2026

油莎豆蛋白对小麦淀粉糊化与凝胶特性的影响

秦静雯，李志奇，岳清华，段洁珍，谢田梦，王恩宇，赵仁勇

《食品工业科技》

2026

谷物化学与品质课程线上线下混合式教学模式的思考与探索

王香玉，仲请，吕海晴，赵仁勇

《中外食品工业》

2026

加工工艺对冷冻生坯包子面团品质影响的研究进展

蔡博文，赵仁勇，岳清华

《中国粮油学报》

DOI

2026

基于传统酸面团发酵制备馒头风味粉的工艺优化及馒头风味分析

王香玉，赵仁勇，覃先武，胡新平，位凤鲁，张彦

《河南工业大学学报(自然科学版)》

DOI

2026

粮食工程专业“谷物化学与品质”理论与实验课程一体化改革探索与实践

牛永武，赵仁勇，王新伟，王香玉，娄海伟

《农产品加工》

2026

本科生直接攻读博士学位实现“量质双升”的探索与实践——以河南工业大学食品科学与工程学术博士点为例

王新伟，赵仁勇，刘昆仑

《河南教育(高教)》

2026

制备方式对全麦粉品质与储藏稳定性的影响

姬豫，赵仁勇，朱文博，王训达，吕海晴

《河南工业大学学报(自然科学版)》

DOI

2026

高校与行业产业联合培养专业学位研究生的思考与探索——以河南工业大学食品工程专业学位研究生为例

王新伟，刘昆仑，赵仁勇，刘战朋，卫敏，朱加胜

《粮食加工》

2026

云芝产漆酶培养基优化及发酵液对玉米赤霉烯酮降解活性检测

李阳，高颖，赵玉，娄海伟，王新伟，牛永武，杨创明，赵仁勇

《河南工业大学学报(自然科学版)》

2026

Thermal‐Processing Effects on Digestibility and Texture of High‐Amylose Corn Starch Instant Noodles

Kangru Cui, Li-Juan Shen, Qiong Zhou, Yang Liu, Yun Feng, Shengjun Zhang, Renyong Zhao, Hong-Xin Jiang

Cereal Chemistry

DOI

2026

Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers

Feiyang Zhang, Zehua Liu, Qiong Zhou, Renyong Zhao, Shengjun Zhang, Hongxin Jiang

Journal of Cereal Science

DOI

2026

Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota

Yu-Hui Yang, Yan-Li Xie, Ru Liu, Xiaojie Cui, Changtong Cui, Qiao-Fen Cheng, Peng Li, Renyong Zhao

Current Research in Food Science

DOI

2026

Diversity of Quality Traits in Chinese Wheat Varieties: Protein Characteristics and Gluten Rheological Properties

Xun-Da Wang, Yu-Xia Yang, Peng-Na Li, Jingwen Qin, Yue Li, Renyong Zhao, Qinghua Yue

Cereal Chemistry

DOI

2026

Chinese traditional sourdough steamed bread made by retarded sponge-dough method II: rheological properties and protein changes of main dough during proofing

Xiangyu Wang, Qing Zhong, Haiqing Lv, Renyong Zhao, Xianwu Qin, Xinping Hu, Yafang Sun, Yan Zhang

Food Chemistry

DOI

2026

Impact of nonthermal plasma on the nutritional and phenolic bioaccessibility characteristics of wheat bran

Reham Ahmed Khashaba, Yue Li, Bowen Cai, Saeed Hamid Saeed Omer, Xunda Wang, Yunfei Yang, Haiwei Lou, Renyong Zhao

Food Chemistry

DOI

2026

Integrative molecular sensory science and untargeted metabolomic analysis reveal the flavor formation of fermented wheat bran

Yue Li, Yuxia Yang, Renyong Zhao, Shuangqi Tian, X Wang, Zhanpeng Liu, Haiwei Lou

Food Research International

DOI

2026

Influence of glycerol monostearate on structural organization and digestibility of pea starch processed by superheated steam extrusion

Xingmei Sheng, Junjie Yi, H Steve Zhang, X Xu, Renyong Zhao, Yongshuai Ma

International Journal of Biological Macromolecules

DOI

2026

Simultaneous degradation of aflatoxin B1, zearalenone, and deoxynivalenol by Trametes versicolor laccases

Pengna Li, Yilan Wang, YJ Li, Reham Ahmed Khashaba, Qiongqiong Li, Haiwei Lou, Renyong Zhao

Frontiers in Nutrition

DOI

2026

Lysozyme-Modified Copper Phosphate Nanoflowers as Effective Antibacterial Agents for the Inactivation of Alicyclobacillus acidoterrestris

Jiacheng Nie, Mengyao Wang, Ruihan Li, Hang Jia, Yanli Xie, Renyong Zhao, Tianli Yue

Journal of Agricultural and Food Chemistry

DOI

2026

Fermentation Strategy and Non-Saccharomyces Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs

Xinyuan Hu, Yuxia Yang, Yue Li, Renyong Zhao, Shuangqi Tian, Zhanpeng Liu

Foods

DOI

2026

Microbiota-driven starch restructuring during mung bean fermentation: An emerging bioprocess for starch quality modulation

Xunda Wang, Lei Zuo, Zhanpeng Liu, Qinghua Yue, Renyong Zhao

Innovative Food Science & Emerging Technologies

DOI

2026

Optimizing Wheat Milling By-Products: An Overview of Processing Techniques

Reham Ahmed Khashaba, Haiwei Lou, Y. J. Li, Saeed Hamid Saeed Omer, Xunda Wang, Zhonghua Gu, Renyong Zhao

Foods

DOI

2025

单端孢霉烯族毒素生物降解及降解机理研究进展

宁雪悦，常晓娇，孙长坡，王峻，赵仁勇

《食品与发酵工业》

DOI

2025

液态中种发酵法制作酸面团馒头及工艺参数的优化

田昊，赵仁勇

《河南工业大学学报(自然科学版)》

DOI

2025

冷藏中种发酵法制备酸面团全麦馒头过程中面团流变学特性的变化

尚盼盼，赵仁勇，王香玉，吕海晴，覃先武，胡新平，位凤鲁，张彦

《河南工业大学学报(自然科学版)》

DOI

2025

新工科背景下谷物化学与品质课程的教学改革研究与探索

王香玉，赵仁勇，尚盼盼，吕海晴，牛永武

《中国食品工业》

2025

校企共建研究生课程“食品工程专业实践”实施模式探索

王新伟，赵仁勇，刘昆仑，卫敏，王煜霞

《食品工业》

2025

蚜虫莫氏黑粉菌合成脂肪酶对冷冻熟面和面包品质的影响

林宁，杨岩晓，霍彤，牛永武，赵仁勇

《食品科学》

2025

超微粉碎协同复合酶处理小麦麸皮对游离酚释放及其抗氧化作用与降血糖活性的影响

张昭婉，唐若心，刘鉴深，柳泽华，赵仁勇，蒋洪新

《河南工业大学学报(自然科学版)》

DOI

2025

冻结方式对冷冻生坯包子品质的影响

朱紫琪，赵仁勇，田双起，李月，田昊，姬豫

《河南工业大学学报(自然科学版)》

DOI

2025

河南省蛹虫草产业发展现状与展望

娄海伟，刘祎岚，丁文涛，王子依，康文艺，赵仁勇，刘振花

《中国食品》

2025

高等学校A类本科专业创建背景下粮食工程专业课程考核方式改革与探索

王香玉，吕海晴，尚盼盼，赵仁勇，牛永武

《中国食品工业》

2025

Encapsulation of folic acid-loaded porous starch by glycerol monostearate improves its thermal stability and bioavailability in soda crackers.

Ruoxin Tang, Yi Xu, Zhaowan Zhang, Jianshen Liu, Yiran Pu, Renyong Zhao, Zehua Liu, Hong-Xin Jiang

International Journal of Biological Macromolecules

DOI

2025

Effect of Wheat Bran Fermentation With Wickerhamomyces anomalus , Pediococcus pentosaceus , and Bacillus natto on Flavor, Structure, and Processing Properties

Yue Li, Renyong Zhao, Shuangqi Tian, Ziqi Zhu, Haochen Wu, Xunda Wang

Journal of Food Science

DOI

2025

A nisin-mediated organic-inorganic hybrid for the inhibition of Alicyclobacillus acidoterrestris in apple juice

Hang Jia, Wenhao Zhang, Mengyao Wang, Yanli Xie, Renyong Zhao, Tianli Yue

Food Bioscience

DOI

2025

High-quantum Yield Carbon Dots as Selective Fluorescence Turn-off Probe for Bromate Detection in Food Samples Via Catalytic Oxidation Mechanism

Guoqiang Xiang, Chengwen Wang, Yaming Sun, Lijun He, Xiuming Jiang, Renyong Zhao, Peng Li

Journal of Fluorescence

DOI

2025

Contribution of dietary methionine to gut health and its related diseases: implications for precision nutrition

Yuhui Yang, Yanli Xie, Manman Lu, Yuncong Xu, Renyong Zhao

Critical Reviews in Food Science and Nutrition

DOI

2025

Enhancing wheat bran quality: Comparing the effects of conventional thermal processing and microwave-assisted hydrolysis

Reham Ahmed Khashaba, Haiwei Lou, Zhonghua Gu, Saeed Hamid Saeed Omer, Xunda Wang, Renyong Zhao

Food Chemistry

DOI

2025

Removal of Mycotoxins in Food by Emerging Porous Materials: Advances, Mechanisms and Prospects

Xiaoshuang Cui, Yaming Sun, Chenchen Song, Yongxing Hu, Yong Man, Jingna Li, Renyong Zhao, Lijun He

Comprehensive Reviews in Food Science and Food Safety

DOI

2025

Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean Sour

Xunda Wang, Yue Li, Lei Zuo, Peng Li, Haiwei Lou, Renyong Zhao

Microorganisms

DOI

2025

Effective extraction and sensitive detection of aflatoxins in wheat by polymeric ionic liquid-based magnetic adsorbent with multiple interactions

Yong Man, Juan An, Chenxi Liu, Yaming Sun, Xuemeng Xu, Chenchen Song, Renyong Zhao, Lijun He

Journal of Chromatography A

DOI

2025

Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread

Yiming Zhang, Hongying Xiao, Roland Ernest Poms, Qian Li, Renyong Zhao

Grain & Oil Science and Technology

DOI

2025

Dietary methionine restriction ameliorates atherosclerosis by remodeling the gut microbiota in apolipoprotein E-knockout mice

Hao Yang, Yuhui Yang, Guifang Cui, Yuncong Xu, Renyong Zhao, Guowei Le, Yanli Xie, Peng Li

Food & Function

DOI

2024

脱脂大豆粉酥性饼干工艺优化及品质研究

程舒雅，柳泽华，许艳华，赵仁勇

《河南工业大学学报(自然科学版)》

2024

甘露糖赤藓糖醇脂对冷冻熟面品质的影响

杨岩晓，牛永武，牛奔，林宁，娄海伟，赵仁勇

《食品科学》

2024

鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制

牛永武，乔杉，孙艺铭，王雨辰，赵仁勇，田双起

《食品科学》

2024

MEL-A-ZnONPs的制备、表征及抗菌活性研究

乔杉，牛永武，王雨辰，牛奔，赵仁勇

《食品与发酵工业》

DOI

2024

研磨方式对玉米粉品质特性的影响

龚飞航，赵仁勇，石通哲

《河南工业大学学报(自然科学版)》

2024

云芝产漆酶培养基优化及发酵液对玉米赤霉烯酮降解的研究

李阳，高颖，赵玉，娄海伟，王新伟，牛永武，杨创明，赵仁勇

《河南工业大学学报(自然科学版)》

2024

Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn

Qiong Zhou, Zhong-Hua Gu, Gaomin Cheng, Renyong Zhao, Hong-Xin Jiang

Starke (Weinheim)

DOI

2024

Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics.

Zehua Liu, Gaomin Cheng, Zhong-Hua Gu, Qiong Zhou, Yun-Fei Yang, Zhaowan Zhang, Renyong Zhao, Cheng-Wei Li, Ji-chun Tian, Jun-Wei Feng, Hong-Xin Jiang

International Journal of Biological Macromolecules

DOI

2024

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Yulong Wang, Lingjie Jiang, Kangru Cui, Zhong-Hua Gu, Yun-Fei Yang, Renyong Zhao, Xin-Wei Wang, Hong-Xin Jiang

Grain & Oil Science and Technology

DOI

2024

Understanding resistant-starch formation during drying high-amylose maize kernels.

Gaomin Cheng, Zhong-Hua Gu, Yun-Fei Yang, Xin-Wei Wang, Renyong Zhao, Yinong Feng, Qiang Huang, Hong-Xin Jiang

International Journal of Biological Macromolecules

DOI

2024

Exploring characteristics of waxy wheat starches cross-linked at low levels: Insights from pasting, rheological, and textural properties

Zhong-Hua Gu, Xianying Sha, Xin-Wei Wang, Renyong Zhao, R. Khashaba, Jay-lin Jane, Hong-Xin Jiang

Food Bioscience

DOI

2024

Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance.

Zhong-Hua Gu, Gaomin Cheng, Xianying Sha, Haochen Wu, Xin-Wei Wang, Renyong Zhao, Qiang Huang, Yinong Feng, Ji-Hua Tang, Hong-Xin Jiang

Carbohydrate Polymers

DOI

2024

Antifungal effects of three natural branched medium-chain fatty acids and their potential as fumigants against Aspergillus flavus in stored peanut seeds

Yuqi Yang, Weibin Ma, Eric T. Johnson, Yanli Xie, Renyong Zhao

Food Control

DOI

2024

Characterization, Mechanism, and Application of Dipeptidyl Peptidase III: An Aflatoxin B1-Degrading Enzyme from Aspergillus terreus HNGD-TM15

Hongxin Zhang, Lanbin Cui, Yanli Xie, Xiao Li, Renyong Zhao, Yuhui Yang, Shumin Sun, Qian Li, Weibin Ma, Hang Jia

Journal of Agricultural and Food Chemistry

DOI

2024

Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities

Lu Liu, Jingwen Xu, Ge Zhang, Nisi Gao, Xuebing Xu, Renyong Zhao

Cereal Chemistry

DOI

2024

Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation

Xunda Wang, Xiangyu Wang, Haiwei Lou, Yue Li, Reham Ahmed Khashaba, Renyong Zhao

Food Bioscience

DOI

2024

Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat

Xiangyu Wang, Mengyuan Zhao, Panpan Shang, Jing Liu, Renyong Zhao

Foods

DOI

2024

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley

Lu Liu, Jingwen Xu, Ge Zhang, Nisi Gao, Xuebing Xu, Renyong Zhao

Journal of Food Science

DOI

2024

Mechanism of inactivation of Aspergillus flavus spores by dielectric barrier discharge plasma

Yaxin Wang, Mingming Yu, Yanli Xie, Weibin Ma, Shumin Sun, Qian Li, Yuhui Yang, Xiao Li, Hang Jia, Renyong Zhao

Toxicon

DOI

2024

A Novel and Highly Efficient Microextraction Method for the Determination of Aflatoxin Precursor Averantin in Fatty Grain Samples

Jingna Li, Yaming Sun, Yong Man, Tao Zhang, Xiaxing Feng, Zhen Yang, Hailiang Zhao, Renyong Zhao, Lijun He

Journal of Agricultural and Food Chemistry

DOI

2023

鼠李糖脂对海绵蛋糕面糊和成品品质的影响

孙艺铭，牛永武，乔杉，杨岩晓，赵仁勇，田双起

《食品与发酵工业》

DOI

2023

糯玉米淀粉对水饺皮品质的影响

王媛，娄海伟，赵仁勇

《食品科学》

2023

天然糯玉米淀粉的提取工艺优化

娄海伟，王媛，牛永武，孙艺铭，皇甫新燕，赵仁勇

《食品研究与开发》

2023

面包烘焙品质虚拟仿真实验设计及构建

王新伟，田双起，赵仁勇，蒋洪新，娄海伟，牛永武，王香玉

《农产品加工》

2023

“双一流”建设背景下行业特色高校一流学科建设路径探究——以河南工业大学粮油食品特色学科建设为例

关二旗，李萌萌，王璐，江迪，郭嘉，温纪平，林江涛，赵仁勇

《农产品加工》

2023

“双一流”建设背景下行业特色高校传统优势专业建设与内涵发展——以河南工业大学粮油食品学科专业建设为例

关二旗，李萌萌，温纪平，朱科学，林江涛，赵仁勇

《农产品加工》

2023

铜绿假单胞菌中黄曲霉毒素B1降解酶的纯化及其降解产物解析

许艳华，董慧燕，娄海伟，王香玉，赵仁勇

《中国粮油学报》

2023

糯玉米淀粉的理化性质及其在食品中的应用研究进展

娄海伟，王媛，赵仁勇

《河南工业大学学报(自然科学版)》

2023

油茶籽饼中茶皂苷的超声-微波辅助法提取工艺优化

司喜艳，王香玉，皇甫新燕，王琦，赵仁勇

《中国油脂》

2023

蚜虫莫氏黑粉菌产脂肪酶发酵条件的优化

纪晨雪，牛永武，许艳华，孙艺铭，杨岩晓，赵仁勇

《中国食品学报》

2023

蚜虫莫氏黑粉菌脂肪酶的酶学性质研究

纪晨雪，牛永武，杨岩晓，乔杉，赵仁勇

《河南工业大学学报(自然科学版)》

2023

紫芝菌株Gs-1液体培养产漆酶的培养基优化研究

杨创明，娄海伟，李阳，赵仁勇，牛永武，龚颖，田双起

《河南工业大学学报(自然科学版)》

2023

基于纳米酶构建比色生物传感器用于总抗氧化能力分析

席书敏，王丁，赵仁勇

《河南工业大学学报(自然科学版)》

2023

酵母抽提物对面团、面片和减盐挂面品质的影响

王琦，娄海伟，赵仁勇，李库，郭辉

《河南工业大学学报(自然科学版)》

2023

呕吐毒素降解德沃斯氏菌株高活性菌剂制备的研究

王峥，杜稳，刘虎军，孙晶，孙长坡，赵仁勇

《饲料研究》

2023

Characterization of four commercial waxy wheats developed in China

Zhonghua Gu, Xiaojun Li, Renyong Zhao, Junwei Feng, Hongxin Jiang

Cereal Chemistry

DOI

2023

Effects of xylanase on starch isolation and functional properties of waxy wheat flour

Zhong-Hua Gu, Renyong Zhao, Jun-Wei Feng, Hong-Xin Jiang

Journal of Cereal Science

DOI

2023

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

Xiaoyan Song, Lili Deng, Jian Zhang, Hongtao Ren, Renyong Zhao

Journal of Food Science

DOI

2022

旋风涡流剪切分离技术生产的小麦糊粉层粉营养价值和安全性研究

牛永武，纪晨雪，王海军，胡浩杰，赵仁勇

《河南工业大学学报(自然科学版)》

2022

脂肪酶在面包和馒头中应用研究进展

王新伟，成高民，李蕊，赵仁勇

《食品与发酵工业》

DOI

2022

专业学位研究生联合培养实践基地建设探讨

李萌萌，卞科，赵仁勇，卫敏，孟珺

《农产品加工》

2022

微波膨化爆裂玉米在馒头中的应用

薛瑞珂，王香玉，赵仁勇，王新伟，娄海伟，田双起，牛永武

《河南工业大学学报(自然科学版)》

2022

糊粉层粉添加比例对小麦粉营养特性和面团流变学特性的影响

姚建森，胡浩杰，牛永武，田双起，赵仁勇，王海军

《河南工业大学学报(自然科学版)》

2022

转录因子PDIDSM＿85260对指状青霉生物学特性的影响

陈燕，赵仁勇，张璐璐

《河南工业大学学报(自然科学版)》

2022

Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation

Xiangyu Wang, Xinyan Huangfu, Mengyuan Zhao, Renyong Zhao

Food Research International

DOI

2022

Role of xanthan gum in wheat‐highland barley dough and noodle quality

Jingwen Xu, Lu Liu, Xianghe Li, Renyong Zhao, Yong Zhao, Xuebing Xu

Journal of Food Processing and Preservation

DOI

2022

Highly efficient adsorption and catalytic degradation of aflatoxin B1 by a novel porous carbon material derived from Fe-doped ZIF-8

Yaqi Zhang, Yaming Sun, Yong Man, Hang Yuan, Renyong Zhao, Guoqiang Xiang, Xiuming Jiang, Lijun He, Shusheng Zhang

Chemical Engineering Journal

DOI

2022

Fuel ethanol production from starchy grain and other crops: An overview on feedstocks, affecting factors, and technical advances

Jun Li, Renyong Zhao, Youjie Xu, Xiaorong Wu, Scott R. Bean, Donghai Wang

Renewable Energy

DOI

2021

稳定化糙小米全粉的制备及其在馒头中的应用

王源梓，王香玉，赵仁勇，田双起，王新伟，牛永武，娄海伟

《河南工业大学学报(自然科学版)》

DOI

2021

传统酸面团全麦粉馒头的工艺优化研究

朱晓阁，王香玉，娄海伟，赵仁勇

《河南工业大学学报(自然科学版)》

DOI

2021

基于学习产出为导向的“食品工程原理”实践教学体系构建

娄海伟，王新伟，孙冰华，牛永武，赵玉，赵仁勇

《农产品加工》

DOI

2021

“杂粮加工工艺与设备”课程中思政元素的探索

王新伟，田双起，牛永武，娄海伟，赵仁勇

《农产品加工》

DOI

2021

酒精发酵处理对小麦非淀粉多糖的影响及酒糟在馒头中的应用

曹宇锋，赵仁勇

《河南工业大学学报(自然科学版)》

2021

基于灰分含量的累积出粉率对小麦粉及馒头品质的影响

张娇娇，王香玉，赵仁勇，柳先知，田双起，王新伟，牛永武，娄海伟

《河南工业大学学报(自然科学版)》

DOI

2021

当前我国研究生教育存在的问题及解决对策

王新伟，赵仁勇，卞科

《河南教育(高教)》

2021

工程教育专业认证背景下粮食加工综合实验课程目标和评价体系改革——以河南工业大学粮油食品学院粮食工程专业为例

王新伟，赵仁勇，关二旗

《河南教育(高教)》

2021

“一带一路”背景下粮食工程新工科专业的建设与改革——以河南工业大学粮食工程专业为例

黄泽华，王新伟，赵仁勇

《河南教育(高教)》

2021

食品工程专业学位研究生创新实践能力培养模式的优化探索

孟珺，赵仁勇，卫敏，李萌萌

《科技与创新》

DOI

2021

Bar基因双元载体的快速构建及其在蛹虫草中的功能验证

娄海伟，林俊芳，赵仁勇，叶志伟，田双起，王新伟，郭丽琼，赵玉

《中国食品学报》

DOI

2021

高温条件下挂面储藏稳定性的研究

刘康，黄泽华，王新伟，刘浩，赵仁勇

《河南工业大学学报(自然科学版)》

2021

铜绿假单胞菌M4菌株降解黄曲霉毒素B1的条件优化研究

董慧燕，许艳华，牛永武，赵仁勇

《河南工业大学学报(自然科学版)》

DOI

2021

基于校政企合作的食品工程专业硕士实践教学基地建设模式探索——以河南工业大学为例

马卫宾，赵仁勇，卫敏

《轻工科技》

2021

The effect of Zimbabwean tannin-free sorghum flour substitution on fine dried noodles quality characteristics

Fei Xu, Nhlanhla Mtelisi Dube, Han, Renyong Zhao, Yuanhui Wang, Jie Chen

Journal of Cereal Science

DOI

2021

Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume

Nhlanhla Mtelisi Dube, Fei Xu, Renyong Zhao, Jie Chen

Journal of Food Processing and Preservation

DOI

2021

A simple and low-cost sample preparation for the effective extraction, purification and enrichment of aflatoxins in wheat by combining with ionic liquid-based dispersive liquid–liquid microextraction

Renyong Zhao, Juan An, Yaming Sun, Lijun He, Xiuming Jiang, Shusheng Zhang

Microchemical Journal

DOI

2020

马铃薯生全粉制备过程中复合护色工艺的优化

王新伟，赵仁勇，王彦波，娄海伟

《食品工业》

2020

不同加工精度小麦粉储藏过程中脂类变化规律

陈聪聪，王新伟，赵仁勇

《食品科学》

2020

基于工程教育专业认证的“稻谷加工工艺与设备”课程考核改革的实践与探索

刘洁，温纪平，刘翀，郭嘉，刘亚伟，赵仁勇，王新伟

《农产品加工》

DOI

2020

不同增塑剂对大豆分离蛋白膜选择透气性的影响

王新伟，赵仁勇，马中苏，薛海燕

《河南工业大学学报(自然科学版)》

DOI

2020

蛹虫草子实体中新型类胡萝卜素的提取工艺优化

娄海伟，赵玉，林俊芳，郭丽琼，赵仁勇

《中国食品学报》

2020

The efficacy of sorghum flour addition on dough rheological properties and bread quality: A short review

Nhlanhla Mtelisi Dube, Fei Xu, Renyong Zhao

Grain & Oil Science and Technology

DOI

2020

A reliable method for predicting bioethanol yield of different varieties of sweet potato by dry matter content

Xinwei Wang, Shuangqi Tian, Haiwei Lou, Renyong Zhao

Grain & Oil Science and Technology

DOI

2020

Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method

Xiangyu Wang, Xiaoge Zhu, Yanlan Bi, Renyong Zhao, Yuanyang Nie, Wenqiao Wayne Yuan

Food Chemistry

DOI

2020

Bioavailability and Bioactivity of Alkylresorcinols from Different Cereal Products

Shuangqi Tian, Yue Sun, Zhicheng Chen, Renyong Zhao

Journal of Food Quality

DOI

2020

Effect of different heat treatment on alkylresorcinol contents of wheat bran

Shuanqi Tian, Renyong Zhao, Peng TianYuan, Chenxi Liu, Yingqi Yang

BioResources

DOI

2019

苹果酸玉米淀粉酯理化性质及消化特性研究

杨莹琦，田双起，王新伟，赵仁勇

《河南工业大学学报(自然科学版)》

2019

热风微孔化方便面干燥工艺参数的优化

杨淑祯，赵仁勇

《现代食品科技》

DOI

2019

储藏过程中小麦粉酸败的研究进展

王新伟，李蕊，陈聪聪，赵仁勇

《食品工业》

2019

黄曲霉毒素B1降解菌的筛选鉴定

孙粮，赵仁勇

《河南工业大学学报(自然科学版)》

DOI

2019

玉米生产燃料乙醇的发酵品质评价

叶俊芳，赵仁勇

《河南工业大学学报(自然科学版)》

DOI

2019

Type I sourdough steamed bread made by retarded sponge-dough method

Xiangyu Wang, Renyong Zhao, Wenqiao Wayne Yuan

Food Chemistry

DOI

2019

Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid

Shuangqi Tian, Chenxi Liu, Renyong Zhao, Ziliang Wang

Journal of Food Science

DOI

2019

Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of dough

Yuanyang Nie, Penghui Zhang, Chujun Deng, Linshuang Xu, Mingjun Yu, Yang Wei, Renyong Zhao, Bo Li

Food Science & Nutrition

DOI

2019

Rheological and microstructural properties of wheat dough supplemented with Flammulina velutipes (mushroom) powder and soluble polysaccharides

Yuanyang Nie, Yuhui Jin, Chujun Deng, Linshuang Xu, Mingjun Yu, Yang Wei, Bo Li, Renyong Zhao

CyTA - Journal of Food

DOI

2018

麦胚多肽的制备及生物活性的研究进展

李永恒，田双起，赵仁勇

《食品工业》

2018

马铃薯制粉过程中关键技术的研究现状

孔彦玲，王新伟，赵仁勇，王彦波

《食品工业》

2018

微波辅助碱法提取麦胚蛋白及其功能特性的研究

李永恒，田双起，赵仁勇，王琳

《河南工业大学学报(自然科学版)》

2018

温度和湿度对大豆分离蛋白膜透气性的影响

王新伟，赵仁勇，田双起，马中苏

《河南工业大学学报(自然科学版)》

2018

Review of the pretreatment and bioconversion of lignocellulosic biomass from wheat straw materials

Shuangqi Tian, Renyong Zhao, Zhicheng Chen

Renewable and Sustainable Energy Reviews

DOI

2018

Production of bioethanol from sweet potato tubers with different storage times

Shuangqi Tian, Renyong Zhao, Jun-Lan Zhao

BioResources

DOI

2017

微量黏度仪区分糯性与非糯性大米粉的研究

王新伟，韩亚娟，赵仁勇

《食品工业》

2017

藜麦蛋白的特点、性质及提取的研究进展

王龙飞，王新伟，赵仁勇

《食品工业》

2017

麸皮粒度及添加量对全麦粉品质影响

曾维鹏，赵仁勇，任国宝，任晨刚

《粮食与油脂》

2017

冷藏中种发酵法制作酸面团馒头及工艺参数的优化

李继锋，王香玉，王新伟，赵仁勇

《河南工业大学学报(自然科学版)》

2017

使用面筋峰值仪快速评价小麦品质的研究

宋亚博，宋斌，麻琦，赵仁勇

《河南工业大学学报(自然科学版)》

2017

磁性固相萃取技术在真菌毒素检测中的应用研究进展

赵仁勇，安娟，崔文航，何丽君

《河南工业大学学报(自然科学版)》

2017

超声波辅助提取全麦粉中烷基间苯二酚的工艺优化

彭田园，赵仁勇，王香玉

《河南工业大学学报(自然科学版)》

2017

Influence of acylglycerol emulsifier structure and composition on the function of shortening in layer cake

Yuanyuan Fu, Renyong Zhao, Lu Zhang, Yanlan Bi, Hong Zhang, Cuihong Chen

Food Chemistry

DOI

2016

采用不同标准方法测定玉米样品中淀粉含量的对比研究

孔德超，赵仁勇，王新伟，宋斌

《河南工业大学学报(自然科学版)》

2016

Trichoderma reesei纤维素酶膜反应体系的构建

田双起，王新伟，马森，赵仁勇

《食品工业》

2016

使用混合实验仪快速检测小麦品质指标

麻琦，赵仁勇，侯赛，王新伟

《河南工业大学学报(自然科学版)》

2016

Development and digestion of resistant malate starch produced by l -malic acid treatment

Shuangqi Tian, Ziliang Wang, Xin-Wei Wang, Renyong Zhao

RSC Advances

DOI

2015

微波处理参数对发芽小麦理化特性的影响

崔言开，王新伟，任国宝，赵仁勇

《粮食与饲料工业》

2015

实验室条件下制备谷朊粉的方法研究

侯赛，王新伟，田娟丽，赵仁勇

《粮食与饲料工业》

2015

几种降解玉米中黄曲霉毒素方法的比较

岳清华，赵仁勇，侯赛，崔言开，王耀鑫

《粮食与饲料工业》

2015

乳化剂对夹层蛋糕坯质地的影响

王耀鑫，赵仁勇，崔言开，侯赛，岳清华

《河南工业大学学报(自然科学版)》

2015

Effect of Adding Corn Stalk Residue Pretreated by Laser on Immobilized Yeast

Shuangqi Tian, Wang Zi-liang, Zhenyu Wang, Xinwei Wang, Renyong Zhao

BioResources

DOI

2015

Effect of doping pretreated corn stover conditions on yield of bioethanol in immobilized cell systems

Shuangqi Tian, Xinwei Wang, Renyong Zhao, Sen Ma

Renewable Energy

DOI

2015

Recycling Cellulase from Enzymatic Hydrolyzate of Laser-Pretreated Corn Stover by UF Membrane

Shuangqi Tian, Xin-Wei Wang, Renyong Zhao, Sen Ma

BioResources

DOI

2014

利用甘薯发酵生产燃料乙醇的工艺参数优化

赵君兰，张晓双，王新伟，赵仁勇

《粮食与饲料工业》

2014

国内外商品谷朊粉的质量对比

孙勤，田娟丽，赵仁勇

《粮食与饲料工业》

2014

食品分析课程实验教学改革研究

王新伟，孔德超，赵仁勇

《中国西部科技》

2014

“试验设计与数据处理”教学改革探讨——以河南工业大学食品科学类研究生培养为例

刘昆仑，赵仁勇，李海旺

《中国西部科技》

2013

微波辐照改善发芽小麦食用品质的可行性探讨

赵仁勇，任国宝，朱晓月，刘静

《粮食与饲料工业》

2013

微波辐照对发芽小麦理化特性影响的初步研究

刘静，任国宝，朱晓月，赵仁勇

《粮食与饲料工业》

2013

一种小麦多酚氧化酶活性测定方法的改进研究

朱晓月，刘静，任国宝，赵仁勇

《粮食与饲料工业》

2013

鲜湿面保鲜技术的研究进展

王新伟，崔言开，赵君兰，赵仁勇

《食品工业》

2013

干燥处理对新收获小麦流变学特性的影响

郭翎菲，赵仁勇，陈志成

《粮食与食品工业》

2013

粉色、麩星测定技术在小麦粉质量控制中的应用

唐道五，杨红卫，赵仁勇

《粮食加工》

2013

小麦湿面筋NIR参数与粉质参数及SDS沉淀值的相关性研究

郝学飞，苏东民，林江涛，赵仁勇，余大杰

《河南工业大学学报(自然科学版)》

2013

溶剂体系中玉米酒糟浸出高酸值玉米油碱炼工艺的研究

杜芳芳，毕艳兰，赵仁勇，李普选

《中国油脂》

2012

小麦阿拉伯木聚糖及其功能性质研究进展

苏东民，李雪，苏东海，赵仁勇，魏雪琴，马四平，邢丽艳

《河南工业大学学报(自然科学版)》

2012

不同的处理方式对小麦麸皮水溶性阿拉伯木聚糖得率影响研究

马四平，苏东民，苏东海，魏雪芹，赵仁勇

《农业机械》

2012

基于响应面法小麦麸皮水溶性阿拉伯木聚糖提取条件的优化

苏东民，马四平，苏东海，魏雪芹，赵仁勇

《河南工业大学学报(自然科学版)》

2010

我国小麦品质评价与检验技术的发展现状

孙辉，尹成华，赵仁勇，吴存荣

《粮食与食品工业》

2006

图像分析技术测定小麦角质率和硬度的方法探讨

范璐，杜娟，周展明，赵仁勇，杨红卫，赵小枫

《河南工业大学学报(自然科学版)》

2006

法国小麦理化特性及其在中国面制食品中的应用

林江涛，温纪平，郭祯祥，赵仁勇

《粮食与饲料工业》

2006

法国小麦制粉特性研究

温纪平，林江涛，郭祯祥，赵仁勇

《粮油加工(电子版)》

2003

小麦入磨水分和硬度对研磨特性的影响

赵仁勇，Alain Cretois

《中国粮油学报》

2003

挤压膨化对糙米理化特性的影响

朱永义，赵仁勇，林利忠

《中国粮油学报》

2003

大麦面条的研制

温纪平，郭祯祥，赵仁勇，朱永义

《河南工业大学学报(自然科学版)》

2002

馒头老化指标的初步研究

赵仁勇，王金水，崔剑锋

《中国粮油学报》

2002

用法国小麦粉制作中国面条的研究Ⅲ.工业化生产试验

赵仁勇，赵小枫，林燕华，J P Leygue

《河南工业大学学报(自然科学版)》

2002

小麦蛋白质与面包烘焙品质之间的关系

况伟，赵仁勇，王金水

《河南工业大学学报(自然科学版)》

2002

用法国小麦粉制作中国面条的研究Ⅱ.实验室制作方便面

赵仁勇，J P Leygue，刘长虹，R Bertrand

《河南工业大学学报(自然科学版)》

2002

用法国小麦粉制作中国面条的研究Ⅰ.实验室制作挂面

赵仁勇，J P Leygue，刘长虹，R Bertrand

《河南工业大学学报(自然科学版)》

2001

从法国小麦生产看我国小麦种植结构调整

赵仁勇

《粮食与饲料工业》

2001

法国小麦在中国馒头和面条中的应用初探

周显青，曹健，陈复生，赵仁勇，顾芯，王恕

《中国粮油学报》

2001

优质小麦生产与优质小麦标准

赵仁勇

《粮食与饲料工业》

2000

漯珍一号黑小麦营养成分的初步评价

苏东民，齐兵建，赵仁勇，林江涛，李建钊

《粮食与饲料工业》

1999

用法国面粉制作中国传统食品馒头的尝试

王恕，赵仁勇

《河南工业大学学报(自然科学版)》

1998

用大小排阻高压液相色谱评价中国和法国小麦蛋白质

王恕，赵仁勇

《河南工业大学学报(自然科学版)》

1997

小麦麸皮的开发利用

陈志敏，赵仁勇

《粮食流通技术》

精选作品

期刊论文

一流本科专业建设背景下的谷物化学与品质课程教学改革探索

油莎豆蛋白对小麦淀粉糊化与凝胶特性的影响

谷物化学与品质课程线上线下混合式教学模式的思考与探索

加工工艺对冷冻生坯包子面团品质影响的研究进展

基于传统酸面团发酵制备馒头风味粉的工艺优化及馒头风味分析

粮食工程专业“谷物化学与品质”理论与实验课程一体化改革探索与实践

本科生直接攻读博士学位实现“量质双升”的探索与实践——以河南工业大学食品科学与工程学术博士点为例

制备方式对全麦粉品质与储藏稳定性的影响

高校与行业产业联合培养专业学位研究生的思考与探索——以河南工业大学食品工程专业学位研究生为例

云芝产漆酶培养基优化及发酵液对玉米赤霉烯酮降解活性检测

Thermal‐Processing Effects on Digestibility and Texture of High‐Amylose Corn Starch Instant Noodles

Leveraging high-amylose maize starch and baking temperature to modulate starch digestibility and texture of soda crackers

Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota

Diversity of Quality Traits in Chinese Wheat Varieties: Protein Characteristics and Gluten Rheological Properties

Chinese traditional sourdough steamed bread made by retarded sponge-dough method II: rheological properties and protein changes of main dough during proofing

Impact of nonthermal plasma on the nutritional and phenolic bioaccessibility characteristics of wheat bran

Integrative molecular sensory science and untargeted metabolomic analysis reveal the flavor formation of fermented wheat bran

Influence of glycerol monostearate on structural organization and digestibility of pea starch processed by superheated steam extrusion

Simultaneous degradation of aflatoxin B1, zearalenone, and deoxynivalenol by Trametes versicolor laccases

Lysozyme-Modified Copper Phosphate Nanoflowers as Effective Antibacterial Agents for the Inactivation of Alicyclobacillus acidoterrestris

Fermentation Strategy and Non-Saccharomyces Yeast Strain Identity Jointly Shape Volatile Profiles in Chinese Steamed Bread Produced with Defined Composite Sourdoughs

Microbiota-driven starch restructuring during mung bean fermentation: An emerging bioprocess for starch quality modulation

Optimizing Wheat Milling By-Products: An Overview of Processing Techniques

单端孢霉烯族毒素生物降解及降解机理研究进展

液态中种发酵法制作酸面团馒头及工艺参数的优化

冷藏中种发酵法制备酸面团全麦馒头过程中面团流变学特性的变化

新工科背景下谷物化学与品质课程的教学改革研究与探索

校企共建研究生课程“食品工程专业实践”实施模式探索

蚜虫莫氏黑粉菌合成脂肪酶对冷冻熟面和面包品质的影响

超微粉碎协同复合酶处理小麦麸皮对游离酚释放及其抗氧化作用与降血糖活性的影响

冻结方式对冷冻生坯包子品质的影响

河南省蛹虫草产业发展现状与展望

高等学校A类本科专业创建背景下粮食工程专业课程考核方式改革与探索

Encapsulation of folic acid-loaded porous starch by glycerol monostearate improves its thermal stability and bioavailability in soda crackers.

Effect of Wheat Bran Fermentation With Wickerhamomyces anomalus , Pediococcus pentosaceus , and Bacillus natto on Flavor, Structure, and Processing Properties

A nisin-mediated organic-inorganic hybrid for the inhibition of Alicyclobacillus acidoterrestris in apple juice

High-quantum Yield Carbon Dots as Selective Fluorescence Turn-off Probe for Bromate Detection in Food Samples Via Catalytic Oxidation Mechanism

Contribution of dietary methionine to gut health and its related diseases: implications for precision nutrition

Enhancing wheat bran quality: Comparing the effects of conventional thermal processing and microwave-assisted hydrolysis

Removal of Mycotoxins in Food by Emerging Porous Materials: Advances, Mechanisms and Prospects

Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean Sour

Effective extraction and sensitive detection of aflatoxins in wheat by polymeric ionic liquid-based magnetic adsorbent with multiple interactions

Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread

Dietary methionine restriction ameliorates atherosclerosis by remodeling the gut microbiota in apolipoprotein E-knockout mice

脱脂大豆粉酥性饼干工艺优化及品质研究

甘露糖赤藓糖醇脂对冷冻熟面品质的影响

鼠李糖脂抑制芽孢态蜡样芽孢杆菌的活性及机制

MEL-A-ZnONPs的制备、表征及抗菌活性研究

研磨方式对玉米粉品质特性的影响

云芝产漆酶培养基优化及发酵液对玉米赤霉烯酮降解的研究

Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn

Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics.

Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice

Understanding resistant-starch formation during drying high-amylose maize kernels.

Exploring characteristics of waxy wheat starches cross-linked at low levels: Insights from pasting, rheological, and textural properties

Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance.

Antifungal effects of three natural branched medium-chain fatty acids and their potential as fumigants against Aspergillus flavus in stored peanut seeds

Characterization, Mechanism, and Application of Dipeptidyl Peptidase III: An Aflatoxin B1-Degrading Enzyme from Aspergillus terreus HNGD-TM15

Effect of ultra‐fine ground whole grain highland barley substitution on wheat dough properties and bread qualities

Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation

Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat

Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole‐grain highland barley

Mechanism of inactivation of Aspergillus flavus spores by dielectric barrier discharge plasma

A Novel and Highly Efficient Microextraction Method for the Determination of Aflatoxin Precursor Averantin in Fatty Grain Samples

鼠李糖脂对海绵蛋糕面糊和成品品质的影响

糯玉米淀粉对水饺皮品质的影响

天然糯玉米淀粉的提取工艺优化

面包烘焙品质虚拟仿真实验设计及构建

“双一流”建设背景下行业特色高校一流学科建设路径探究——以河南工业大学粮油食品特色学科建设为例

“双一流”建设背景下行业特色高校传统优势专业建设与内涵发展——以河南工业大学粮油食品学科专业建设为例

铜绿假单胞菌中黄曲霉毒素B1降解酶的纯化及其降解产物解析

糯玉米淀粉的理化性质及其在食品中的应用研究进展

油茶籽饼中茶皂苷的超声-微波辅助法提取工艺优化

蚜虫莫氏黑粉菌产脂肪酶发酵条件的优化

蚜虫莫氏黑粉菌脂肪酶的酶学性质研究

紫芝菌株Gs-1液体培养产漆酶的培养基优化研究

基于纳米酶构建比色生物传感器用于总抗氧化能力分析

酵母抽提物对面团、面片和减盐挂面品质的影响