孙冰华

2026

“双一流”建设背景下食品工程原理课程虚拟仿真实验平台建设思路研究

《中国食品工业》

2026

麸皮淀粉-脂肪酸纳米复合粒子的制备、表征及其在Pickering乳液中的应用

《河南工业大学学报(自然科学版)》

DOI

2026

耐消化挂面专用小麦粉原料选择研究

《食品工业科技》

2026

小麦系统粉的品质特性及其与油炸方便面吸油特性的相关性

《河南工业大学学报(自然科学版)》

2026

油炸面制品减油策略的研究进展

《食品与发酵工业》

2026

三种多糖对油炸方便面品质的影响

《现代食品科技》

2026

系统物料和研磨方式对烘烤面片中丙烯酰胺生成的影响

《河南工业大学学报(自然科学版)》

DOI

2026

低聚异麦芽糖对油炸方便面加工品质的影响

《河南工业大学学报(自然科学版)》

2026

Structural enhancement of zein-HPMC composite network for gluten-free buckwheat dough and biscuits quality: Assessing rheology, water dynamics, and microstructure

Food Hydrocolloids

DOI

2026

The role of wheat endogenous starch granule size in reducing oil absorption of instant fried noodles.

Food Chemistry

DOI

2026

Corrigendum to "Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes" [Food Res. Int. 228 (2026) 118418].

Food Research International

DOI

2026

Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles.

Food Research International

DOI

2026

Synergistic effects of molecular weight and dosage of wheat bran arabinoxylan on freeze-thawed dough quality: Governing water-ice dynamics.

Food Research International

DOI

2026

Synergistic modification of wheat bran by fungal-enzymes: From wheat bran composition and properties modulation, gluten protein structure evolution, to wheat dough and noodle quality improvement.

Food Chemistry

DOI

2026

Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing time.

Food Research International

DOI

2026

Non-monotonic effect of starch content on protein digestion in wheat noodles mediated by protein network structural changes.

Food Research International

DOI

2026

The interactive effects of roasting degree and lipid content on the gas retention capacity in fermented oat dough.

Food Research International

DOI

2026

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

Food Research International

DOI

2026

Mechanistic effects of starch-lipid complexes formation on oat starch digestibility during roasting process.

Carbohydrate Polymers

DOI

2026

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

Food Hydrocolloids

DOI

2026

Molecular mechanisms of antifreeze activity in wheat bran arabinoxylan: The role of fine structure in modulating water-ice dynamic changes.

Food Research International

DOI

2026

Unveiling the impact of mixed-strain solid-state fermentation on wheat bran dietary fiber: gluten protein structure evolution, dough rheological modulation and steamed bread quality enhancement

Food Hydrocolloids

DOI

2026

Pre-homogenization heat treatment as a novel strategy to enhance oat milk stability: Unraveling the role of protein modification

Innovative Food Science & Emerging Technologies

DOI

2026

Characterization of wheat bran protein/chitosan composite film: Study on the film-forming ability and bioactivities.

International Journal of Biological Macromolecules

DOI

2026

Corrigendum to "Moderately mechanically activated starch in improving protein digestibility: Application in noodles" [Int. J. Biol. Macromol. 298 (2025) 139856].

International Journal of Biological Macromolecules

DOI

2025

淀粉基食品中丙烯酰胺的减控措施研究进展

《中国粮油学报》

DOI

2025

“双一流”建设背景下食品工程原理课程考核方式改革探讨

《大学教育》

2025

小麦次粉制作裹粉的适应性研究

《河南工业大学学报(自然科学版)》

2025

不同酸面团发酵对麦麸膳食纤维馒头品质的影响

《河南工业大学学报(自然科学版)》

DOI

2025

小麦制粉系统粉流的粒度及消化特性分析

《河南工业大学学报(自然科学版)》

DOI

2025

加工精度对小麦粉淀粉体外消化特性的影响及机制研究

《河南工业大学学报(自然科学版)》

DOI

2025

谷物糊粉层分离富集技术与应用研究进展

《中国粮油学报》

DOI

2025

乳酸菌发酵对燕麦面团及馒头品质特性的影响

《粮食与油脂》

2025

平磨式留胚碾米机的设计与试验

《食品与机械》

DOI

2025

Increasing wheat flour extraction rate for balanced starch-protein digestion and gut microbiota optimization: A strategy to enhance nutrition and mitigate food crises

Food Chemistry: X

DOI

2025

Role of particle size and roasted degree modulating the stability of oat milk

Food Research International

DOI

2025

Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat flour.

Food Research International

DOI

2025

Designing food matrix structure by adjusting the ratio of soluble/insoluble wheat bran dietary fiber to mitigate the inhibition on wheat protein digestion: Application in noodles.

Food Chemistry

DOI

2025

Mechanisms of oat dough adhesion modulated by moisture-controlled roasting: The role of aqueous extracts

Food Hydrocolloids

DOI

2025

Moderately mechanically activated starch in improving protein digestibility: Application in noodles.

International Journal of Biological Macromolecules

DOI

2025

A review of reducing oil absorption in flour-based fried foods using wheat protein, starch, and dietary fiber: mechanisms and applications.

International Journal of Biological Macromolecules

DOI

2025

Heat treatment of dark buckwheat flour improves the quality and starch digestibility of buckwheat-dried noodles through structural compactness

Food Structure

DOI

2025

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

International Journal of Biological Macromolecules

DOI

2025

Effects of the interaction of different particle size wheat bran dietary fiber with gluten protein and starch on dough structure and properties.

International Journal of Biological Macromolecules

DOI

2024

淀粉可食性膜性能的研究进展

《粮食科技与经济》

2024

高压蒸制-焙烤处理对甜荞粉风味物质的影响

《食品与发酵工业》

DOI

2024

不同炒制时间对燕麦挥发性风味物质形成的影响

《中国粮油学报》

2024

新工科背景下“食品工程原理”课程的改革与探索

《食品工业》

2024

燕麦蛋白的改性及其在燕麦加工中理化性质变化的研究进展

《食品与发酵工业》

DOI

2024

基于热重法分析小麦粉在线粉流的热解特性

《河南工业大学学报(自然科学版)》

2024

麦麸糊粉层粉对混合粉、面团及手抓饼品质特性的影响

《轻工学报》

2024

麦麸预处理技术应用于全麦粉及其制品品质改良的研究进展

《轻工学报》

2024

酶处理方式对燕麦乳稳定性的影响

《河南工业大学学报(自然科学版)》

2024

老面馒头风味物质和营养特性研究进展

《河南工业大学学报(自然科学版)》

2024

Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling

International Journal of Food Science & Technology

DOI

2024

Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber

Journal of Cereal Science

DOI

2024

Regulating the quality and starch digestibility of buckwheat-dried noodles through steam treatment

LWT

DOI

2024

Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism

Food Hydrocolloids

DOI

2024

Effect of polysaccharide on rheology of dough, microstructure, physicochemical properties and quality of fermented hollow dried noodles

LWT

DOI

2024

Effect of noodle specifications on the quality characteristics of fermented hollow noodles

Journal of Cereal Science

DOI

2024

Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour.

International Journal of Biological Macromolecules

DOI

2024

Impact of rehydration on multi-scale structural transformations and starch digestibility of dried noodles.

International Journal of Biological Macromolecules

DOI

2024

Impact of pre-meal immersion on multi-scale structural changes and starch digestibility of cooked dried noodles.

Food & Function

DOI

2024

Understanding the dual impact of oat protein on the structure and digestion of oat starch at pre- and post-retrogradation stages.

International Journal of Biological Macromolecules

DOI

2023

焙烤对甜荞关键组分及风味物质的影响研究进展

《中国粮油学报》

2023

粒度对玉米粉及玉米面条影响的研究进展

《中国粮油学报》

2023

制粉对小麦粉营养品质影响机理研究现状

《中国粮油学报》

2023

藜麦皂苷及降皂技术研究进展

《中国粮油学报》

2023

Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour

Journal of Cereal Science

DOI

2023

In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects

Journal of Cereal Science

DOI

2023

The role of lipids in determining the gas cell structure of gluten-free steamed oat cake

Food Hydrocolloids

DOI

2023

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

LWT

DOI

2023

Changes of gelation behavior, water distribution and digestibility of protein-starch mixtures in the oat dough/batter model affected by water

LWT

DOI

2023

Enhancing the quality of steamed oat cake by partially gelatinized starch in oat flour and its molecular mechanism.

International Journal of Biological Macromolecules

DOI

2023

Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review.

International Journal of Biological Macromolecules

DOI

2023

The structural integrity of endosperm/cotyledon cells and cell modification affect starch digestion properties

Food & Function

DOI

2022

蛋白质及其水解物对谷物淀粉糊化、回生及消化性的影响研究进展

《中国粮油学报》

2022

粒度对黑米粉及其淀粉特性的影响

《河南工业大学学报(自然科学版)》

2022

Influences of four processing methods on main nutritional components of foxtail millet: A review

Grain & Oil Science and Technology

DOI

2022

Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size

LWT

DOI

2022

Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour

LWT

DOI

2022

Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough.

Food Chemistry

DOI

2022

Relation between hydration level and quality of steamed oat cakes: From the view of batter rheological properties

International Journal of Food Science & Technology

DOI

2022

Black rice flour‐induced changes in gluten conformation in fresh, pre‐fermented and frozen dough

International Journal of Food Science & Technology

DOI

2022

Particle size distribution control during wheat milling: Nutritional quality and functional basis of flour products—A comprehensive review

International Journal of Food Science & Technology

DOI

2022

A promising strategy for mechanically modified wheat flour by milling of wheat endosperm

Journal of Cereal Science

DOI

2022

Mechanochemical effects on the structural properties of wheat starch during vibration ball milling of wheat endosperm.

International Journal of Biological Macromolecules

DOI

2022

Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour

Foods

DOI

2022

Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges

Trends in Food Science & Technology

DOI

2021

淀粉-脂质复合物的形成及其性质的研究进展

《食品研究与开发》

2021

脱皮制粉及其对小麦粉品质影响的研究进展

《食品研究与开发》

2021

淀粉粒径对小麦淀粉-月桂酸复合物结构及消化性的影响

《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

《农产品加工》

DOI

2021

Microstructure observation of multilayers separated from wheat bran

Grain & Oil Science and Technology

DOI

2021

Novel heating technologies to improve fermentation efficiency and quality in wheat products: A short review

DOI

2021

Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage.

Food Chemistry

DOI

2021

Decision letter for "Effect of different milling mechanical forces on the structures and properties of wheat flour"

International Journal of Food Science & Technology

DOI

2021

Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.

Food Chemistry

DOI

2021

Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system.

Food Chemistry

DOI

2021

Improvement in quality of fast-frozen steamed bread by different gluten content and glutenin/gliadin ratio and its mechanism

LWT

DOI

2021

Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review.

International Journal of Biological Macromolecules

DOI

2021

Effect of wheat bran dietary fiber on structural properties of wheat starch after synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae.

International Journal of Biological Macromolecules

DOI

2021

Author response for "Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation"

DOI

2021

Decision letter for "Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation"

DOI

2020

不同粉碎方式对小麦粉粒度及品质的影响

《河南工业大学学报(自然科学版)》

DOI

2020

Effects of milling methods on rheological properties of fermented and non-fermented dough

DOI

2020

Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

DOI

2019

冻藏对馒头水分状态以及品质影响研究

《食品研究与开发》

2019

A simple and green method for preparation of non-crystalline granular starch through controlled gelatinization.

Food Chemistry

DOI

2018

超支化淀粉-抗坏血酸包合物的制备及其光热稳定性

《食品与发酵工业》

2018

线性糊精的制备、相行为及应用

《江南大学》

2018

Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD.

Food Chemistry

DOI

2017

马铃薯淀粉颗粒的粒度与酶解特性相关性研究

《食品与机械》

2017

Rapid, accurate, and simultaneous measurement of water and oil contents in the fried starchy system using low-field NMR.

Food Chemistry

DOI

2017

米澱粉の消化性,結晶性および形態学的特性に及ぼすプルランの影響【Powered by NICT】

2017

Effect of acid-ethanol treatment and debranching on the structural characteristics and digestible properties of maize starches with different amylose contents

DOI

2017

Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch

DOI

2017

Effect of reaction solvents on the multi-scale structure of potato starch during acid treatment.

International Journal of Biological Macromolecules

DOI

2017

Linear dextrin as curcumin delivery system: Effect of degree of polymerization on the functional stability of curcumin

DOI

2016

Synthesis, characterization and hydrophobicity of silylated starch nanocrystal.

Carbohydrate Polymers

DOI

2016

Aqueous re-dispersibility of starch nanocrystal powder improved by sodium hypochlorite oxidation

DOI

2015

Starch sodium dodecenyl succinate prepared by one-step extrusion and its properties.

Carbohydrate Polymers

DOI

2015

Inhibition of wheat starch retrogradation by tea derivatives.

Carbohydrate Polymers

DOI

2015

Synthesis of pH- and ionic strength-responsive microgels and their interactions with lysozyme.

International Journal of Biological Macromolecules

DOI

2014

分子模拟技术在淀粉化学课程教学中的创新型应用

《科技创新导报》

2012

真空调质时间对小麦制粉特性的影响研究

《农业机械》

2012

运用模糊数学方法建立油条感官评价体系

《农产品加工》

2012

大豆营养强化面粉品质及其加工特性的研究

《河南工业大学》

2011

发芽豆粉对面团特性及面条品质的影响研究

《农业机械》

2011

商业面粉制作油条品质的研究

《农业机械》

2011

发芽豆类组分变化及营养特性

《粮食与油脂》

Hydrothermal incubation-induced amyloid fibrillation of wheat gluten peptide: regulation of functional properties via multi-scale structural and morphological evolution

Food Hydrocolloids

DOI

2022

粉碎平衡后胚乳颗粒研磨降解规律探究

《中国食品科学技术学会第十八届年会摘要集》

DOI

2022

植物乳杆菌和酿酒酵母协同发酵条件下的麦麸膳食纤维对小麦淀粉特性的影响研究

《中国食品科学技术学会第十八届年会摘要集》

DOI

2024

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

SSRN Electronic Journal

DOI