关二旗

2026

基于BOPPPS-线上线下混合教学模式下“生物化学实验”课程的改革与探索——以河南工业大学粮食工程专业为例

《农产品加工》

2026

“双一流”建设背景下粮食工程专业“生物化学”课程教学模式探索与实践

《农产品加工》

2026

“双一流”背景下高质量“食品分析实验”教学管理体系的建设与实践

《农产品加工》

DOI

2026

一流课程背景下粮食工程专业“粮食输送机械”课程数字化资源建设与实践应用

《农产品加工》

2026

不同加工精度糙米粉糊化及流变特性对无麸质桃酥品质特性影响研究

《食品与发酵工业》

2026

基于可见/近红外光谱技术的小麦粉加工精度快速判定PLSR模型构建研究

《中国粮油学报》

DOI

2026

谷物加工中脱氧雪腐镰刀菌烯醇及其衍生物迁移转化规律研究进展

《食品与发酵工业》

2026

黄淮冬麦区主栽小麦品种白盐面条加工适宜性研究

《食品工业科技》

DOI

2026

赤霉病小麦中脱氧雪腐镰刀菌烯醇降解方法的研究进展

《食品与发酵工业》

2026

布氏乳杆菌-米曲霉协同发酵麦麸工艺

《中国食品学报》

2026

“米制品加工工艺学”课程教学改革浅析

《食品界》

2026

知识图谱赋能专业课程教学改革的路径探索——以食品毒理学课程为例

《中国食品工业》

2026

米制品加工工艺学教学质量提升路径探索

《中国食品工业》

2026

基于食品分析实验课程思政教学体系的构建、实施与育人成效研究

《试题与研究》

2026

Effects of particle size on physicochemical properties and starch fine structure of glutinous rice flour and its application in oil reduction and quality maintenance of fried Maqiu

Food Chemistry

DOI

2026

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

Journal of Agricultural and Food Chemistry

DOI

2026

Modulation of gluten network structure, dough rheology, and Chinese steamed bread quality by wheat bran albumin through molecular interactions with gluten proteins

Food Chemistry

DOI

2026

Solvent-restricted surface quaternization of starch nanocrystals for enhanced dispersibility and dispersion stability: Multi-scale substituent distribution and evolution of lamellar structure

Food Hydrocolloids

DOI

2026

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

Carbohydrate Polymers

DOI

2026

Molecular mechanism of hidden matrix-bound deoxynivalenol binding to proteins in wheat

Food Chemistry

DOI

2026

Physicochemical properties and multi-scale structures of glutenin macropolymer gel across wheat cultivars

Food Hydrocolloids

DOI

2026

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

Food Chemistry

DOI

2025

小麦粉品质特性与烩面面团耐醒发特性的关系

《食品与发酵工业》

DOI

2025

臭氧处理对发芽小麦粉及面条品质的影响

《食品科技》

DOI

2025

湿热处理改性淀粉的研究进展

《食品与发酵工业》

DOI

2025

基于体外模拟发酵研究麦麸结合酚与游离酚对肠道菌群的影响

《食品科学》

2025

小麦中真菌毒素污染现状及色谱同时检测技术研究进展

《食品与发酵工业》

DOI

2025

“双一流”建设背景下地方高校专业选修课课程建设——以食品添加剂课程为例

《食品界》

2025

粒度对小麦颗粒粉理化特性和面条品质的影响

《河南农业大学学报》

2025

基于职业能力培养的《米制品加工工艺学》教材模块化构建

《中外食品工业》

2025

Unraveling the impact of repeated and continuous heat-moisture treatment on WEAX-corn starch compounds: new insights into structure and digestibility

Food Chemistry

DOI

2025

Evaluation of Physicochemical Characterization of Wheat Flour Dough and Digestibility of White Salt Noodles With Different Resting Temperatures

Journal of Food Science

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

Investigation of the behavior of wheat flour dough under different sheeting-resting cycles and temperatures: Large deformation rheology and gluten molecular interactions

Food Chemistry X

DOI

2025

Mechanism of mechanical force direction and intensity during sheeting on the rheological behavior of dough and gluten protein structure

Food Chemistry

DOI

2025

Niche partitioning association of fungal species and mycotoxin contamination in stored corn grains

LWT

DOI

2025

Degradation of aflatoxin B1 in corn by water-assisted microwave irradiation and its kinetic

Toxicon

DOI

2024

微生物固态发酵麦麸的营养品质及其资源化利用的研究进展

《食品与发酵工业》

DOI

2024

谷物中脱氧雪腐镰刀菌烯醇物理降解研究进展

《食品与发酵工业》

DOI

2024

乳酸菌固态发酵过程中麦麸组分的动态变化

《食品与生物技术学报》

2024

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

International Journal of Biological Macromolecules

DOI

2024

Analysis of wheat fungal community succession in traditional storage structures using Illumina MiSeq sequencing technology

International Journal of Food Microbiology

DOI

2024

Effect of cellulase and pentosanase with lactic acid bacteria to increase gluten formation and elasticity in whole-wheat dough sheets

LWT

DOI

2024

Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan

International Journal of Biological Macromolecules

DOI

2024

Physicochemical properties of wheat granular flour and quality characteristics of the corresponding fresh noodles as affected by particle size

LWT

DOI

2024

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

LWT

DOI

2024

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

Food & Function

DOI

2023

发酵面团持气性及品质改良研究进展

《食品与发酵工业》

DOI

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

《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

《农产品加工》

2023

二氧化氯溶液处理对小麦带菌量及发芽的影响

《食品科技》

DOI

2023

生物处理对麦麸品质及全麦制品品质改善的研究进展

《食品与发酵工业》

DOI

2023

热处理对麦麸及全麦制品品质改善研究进展

《中国粮油学报》

2023

热处理对小麦粉品质特性影响的研究进展

《中国粮油学报》

2023

基于主成分和聚类分析评估黄淮区小麦品种蛋白质组成与流变学特性的关系

《食品科技》

DOI

2023

小麦籽粒蛋白质和淀粉特性与面条品质的关系

《食品研究与开发》

2023

黄淮麦区主栽小麦品种蛋白质品质特性与烩面质构关系的研究

《粮食与油脂》

2023

小麦品种品质特性与烩面品质特性关系研究

《食品科技》

DOI

2023

玉米赤霉烯酮及其衍生物的毒性和转化研究进展

《食品科学》

2023

特定波长紫外线对小麦籽粒表面微生物灭菌效果研究

《粮食与油脂》

2023

儿茶素对糯小麦淀粉和普通小麦淀粉特性影响的对比研究

《河南工业大学学报(自然科学版)》

2023

秋葵多糖对冷冻面团贮藏稳定性的影响

《食品与发酵工业》

DOI

2023

不同品种小麦搭配所制面粉的理化特性研究

《河南工业大学学报(自然科学版)》

2023

作用力形式对不同筋力小麦粉面团水分分布、应力松弛特性及面条品质的影响

《河南工业大学学报(自然科学版)》

2023

稳定化处理对青麦仁中酶活性、理化特性和微生物数量的影响

《河南工业大学学报(自然科学版)》

2023

Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities

Journal of Cereal Science

DOI

2023

Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics

Journal of Cereal Science

DOI

2023

Superheated steam treatment of soft wheat on the physicochemical properties and structure of wheat starch

Journal of Food Process Engineering

DOI

2023

Interactions among the composition changes in fungal communities and the main mycotoxins in simulated stored wheat grains

Journal of the Science of Food and Agriculture

DOI

2023

Modification of Soft Wheat Protein for Improving Cake Quality by Superheated Steam Treatment of Wheat Grain

Foods

DOI

2023

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

International Journal of Food Science & Technology

DOI

2023

Structure–activity relationship between gluten and dough quality of sprouted wheat flour based on air classification‐induced component recombination

Journal of the Science of Food and Agriculture

DOI

2023

Superheated steam processing of cereals and cereal products: A review

Comprehensive Reviews in Food Science and Food Safety

DOI

2022

过热蒸汽对谷物淀粉结构及理化特性影响的研究进展

《食品与发酵工业》

DOI

2022

粮食工程专业“小麦加工工艺与设备”课程建设与改革

《农产品加工》

2022

小麦储藏过程中真菌毒素变化趋势及预警技术研究进展

《中国粮油学报》

2022

四极杆-轨道阱液质联用法同时检测玉米中四种真菌毒素

《食品与发酵工业》

DOI

2022

过热蒸汽处理面筋蛋白对面团流变学特性及面包品质的影响

《河南工业大学学报(自然科学版)》

2022

碱、盐存在下添加小麦球蛋白对面条加工品质的影响及其机制探讨

《河南工业大学学报(自然科学版)》

2022

淀粉含量和直链与支链比例对淀粉基可降解薄膜的性能影响及土壤降解研究

《河南工业大学学报(自然科学版)》

2022

姜黄素-淀粉纳米微胶囊的研制及其抗氧化研究

《河南工业大学学报(自然科学版)》

2022

Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid

Food Hydrocolloids

DOI

2022

Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins

Food Chemistry

DOI

2022

Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids

Food Chemistry

DOI

2022

Mechanical action on the development of dough and its influence on rheological properties and protein network structure

Food Research International

DOI

2022

The globulin aggregation characteristics induced by salt and alkali and its effects on dough processing quality

Journal of Cereal Science

DOI

2022

Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality

Food Chemistry

DOI

2021

干燥方式对青麦仁多酚抗氧化性的影响

《食品科技》

DOI

2021

出粉率对小麦粉中营养素及有害物质含量的影响

《食品科技》

DOI

2021

机械力效应及其在淀粉改性中的应用研究进展

《中国粮油学报》

2021

麦麸阿魏酸低聚糖酯组分的结构表征及其对美拉德反应产物抑制作用研究

《中国粮油学报》

2021

过热蒸汽处理对赤霉病小麦麸皮中脱氧雪腐镰刀菌烯醇降解效果研究

《食品与发酵工业》

DOI

2021

臭氧对不同基质中呕吐毒素的降解效果研究

《中国粮油学报》

2021

出粉率对小麦粉理化特性及面条品质的影响

《中国粮油学报》

2021

糊粉层粉对面团蛋白质聚集和挂面品质的影响

《河南工业大学学报(自然科学版)》

DOI

2021

球磨处理时间对小麦淀粉理化特性和结构的影响

《河南工业大学学报(自然科学版)》

DOI

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

《河南教育(高教)》

2021

弱筋小麦粉品质改善技术研究进展

《河南工业大学学报(自然科学版)》

DOI

2021

Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality

LWT

DOI

2021

The aggregation characteristics of wheat globulin induced by heating and edible salts and its effects on noodle processing quality

LWT

DOI

2021

Effect of transglutaminase on the quality and protein characteristics of aleurone-riched fine dried noodles

LWT

DOI

2021

Degradation of aflatoxin B1 by water-assisted microwave irradiation: Kinetics, products, and pathways

LWT

DOI

2021

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality

Food Science & Nutrition

DOI

2021

Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour dough

Journal of Food Science

DOI

2021

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles

Food Chemistry

DOI

2021

Quality changes in fresh noodles prepared by different heat treatments during storage

Journal of Food Processing and Preservation

DOI

2021

Effects of superheated steam treatment of wheat on physicochemical properties of wheat flour and cracker quality

Journal of Cereal Science

DOI

2020

均匀设计法优化麦麸阿魏酸的酶法提取工艺

《食品工业》

2020

超声波处理对脱氧雪腐镰刀菌烯醇(DON)的降解效果研究

《中国粮油学报》

2020

臭氧水协同超声波处理对小麦中DON降解效果的研究

《中国粮油学报》

2020

微波降解黄曲霉毒素B1研究进展

《河南工业大学学报(自然科学版)》

DOI

2020

戊聚糖在不同系统粉中的分布及对馒头品质的影响研究

《河南工业大学学报(自然科学版)》

DOI

2020

Effects of wheat flour particle size on physicochemical properties and quality of noodles

Journal of Food Science

DOI

2020

Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality

International Journal of Food Science & Technology

DOI

2020

Reduction of Aflatoxin B1 in Corn by Water-Assisted Microwaves Treatment and Its Effects on Corn Quality

Toxins

DOI

2020

Improvement of cake quality by superheated steam treatment of wheat

Journal of Cereal Science

DOI

2020

Ultrafine grinding of wheat flour: Effect of flour/starch granule profiles and particle size distribution on falling number and pasting properties

Food Science & Nutrition

DOI

2020

Effect of heat-moisture treatment on the structure and physicochemical properties of ball mill damaged starches from different botanical sources

International Journal of Biological Macromolecules

DOI

2020

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

Journal of Food Science

DOI

2020

Effect of heat treatment and salt addition on the physicochemical properties and quality of fresh noodles

International Journal of Food Science & Technology

DOI

2019

麦麸纤维脂肪替代品成分分析及其性质研究

《粮食与油脂》

2019

研磨强度对小麦粉品质特性影响的研究进展

《河南工业大学学报(自然科学版)》

DOI

2019

不同和面方式对面团流变特性及面条品质的影响

《河南工业大学学报(自然科学版)》

DOI

2019

Detoxification of Deoxynivalenol by 60Co γ-ray Irradiation and Toxicity Analyses of Radiolysis Products

Journal of AOAC International

DOI

2019

Effects of repeated sheeting on rheology and glutenin properties of noodle dough

Journal of Cereal Science

DOI

2019

Structure Elucidation and Toxicity Analysis of the Degradation Products of Deoxynivalenol by Gaseous Ozone

Toxins

DOI

2019

Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough

Journal of Cereal Science

DOI

2018

发芽小麦加工利用研究

《粮食与油脂》

2018

不同出粉率小麦粉矿物质含量及其加工品质研究

《食品工业》

2018

Effect of heat‐moisture treatment of germinated wheat on the quality of Chinese white salted noodles

Cereal Chemistry

DOI

2017

超微粉碎处理对小麦面筋蛋白性质的影响

《中国粮油学报》

2017

挤压降解赤霉病小麦麸皮中DON

《粮食与油脂》

2017

过热蒸汽干燥对玉米裂纹率的影响及其工艺优化

《粮食与油脂》

2017

玉米过热蒸汽干燥特性及干燥模型构建

《河南工业大学学报(自然科学版)》

2016

基于近红外光谱特征的赤霉病小麦籽粒SIMCA识别模型构建研究

《中国粮油学报》

2016

豫北地区小麦籽粒质量及其加工利用潜力研究

《中国粮油学报》

2016

过热蒸汽处理对赤霉病小麦中DON的降解效果

《河南工业大学学报(自然科学版)》

2016

玉米热风和过热蒸汽干燥特性及其品质对比研究

《河南工业大学学报(自然科学版)》

2015

超微粉碎对小麦粉品质特性影响的研究

《中国粮油学报》

2015

60Co-γ辐照对赤霉病小麦中DON的降解效果

《中国粮油学报》

2015

高温储藏下小麦淀粉和蛋白质消化率变化规律研究

《中国粮油学报》

2015

粮食工程专业人才创新能力培养路径研究

《河南工业大学学报(社会科学版)》

2015

60Co-γ射线辐照对小麦品质的影响

《粮食与饲料工业》

2015

超微粉碎技术应用研究进展

《粮食与饲料工业》

2015

传统馒头发酵剂中的微生物及风味研究现状

《粮食与饲料工业》

2015

干酵母与传统酵子发酵馒头风味物质的对比

《粮食与饲料工业》

2015

真菌毒素的臭氧降解研究进展

《河南工业大学学报(自然科学版)》

2015

卞科：创新储粮技术助力“积好粮”

《粮油市场报》

2014

电子束辐照降解脱氧雪腐镰刀菌烯醇的研究

《粮食与饲料工业》

2014

不同储藏方式下小麦淀粉消化率变化规律的研究

《粮食与饲料工业》

2014

Effect of ozone treatment on deoxynivalenol and quality evaluation of ozonised wheat

Food Additives & Contaminants Part A

DOI

2013

辐射降解脱氧雪腐镰刀菌烯醇(DON)的研究

《食品研究与开发》

2013

关于小麦籽粒质量标准的讨论

《麦类作物学报》

2013

真菌毒素的辐照降解及产物解析研究进展

《粮食与饲料工业》

2012

关于小麦籽粒质量概念的讨论

《麦类作物学报》

2012

赤霉病麦粒中脱氧雪腐镰刀菌烯醇消解方法研究进展

《麦类作物学报》

2012

赤霉病麦粒赤霉菌菌丝分布观察

《农业机械》

2010

小麦籽粒品质与基因型及环境条件的关系

《麦类作物学报》

2010

面团流变学特性检测仪器比对试验分析

《中国农业科学》

2020

过热蒸汽处理对弱筋小麦理化特性及蛋糕品质的改善效果

《中国食品科学技术学会第十七届年会摘要集》

DOI

2014

2008年-2013年豫北地区大田小麦籽粒质量调查研究

《中国食品科学技术学会第十一届年会论文摘要集》

2024

Physicochemical Properties of Wheat Granular Flour and Changes to Fresh Noodle Quality Associated with Flour Particle Size Reduction

SSRN Electronic Journal

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