宗绪岩｜四川轻化工大学｜学者主页

2026

紫外吸收光谱结合化学计量学对浓香型白酒的研究

蔡旭，李丽，宗绪岩，彭厚博，曹欣悦

《中国无机分析化学》

DOI

2026

Effects of Green Tea Substituting Hops on Beer Fermentation Process, as well as Physicochemical Properties, Antioxidant Activity, Aroma Components of Beer

Li Li, Zijian Jiang, Ran Qiu, L. Xuan, Chunli Liu, Xuyan Zong

International Journal of Gastronomy and Food Science

DOI

2026

The Effect of Adding Different Varieties of Osmanthus on the Antioxidant Activity and Flavor of Barley Beer.

Shun Gao, Feng Ao, Xuyan Zong, Li Li, Li Yang, Ran Qiu, Yiwen Liu, Yi Wang, Lin Xuan, Chunli Liu, Qin Wei

Journal of Food Science

DOI

2025

拉格啤酒发酵过程中菌体及物质变化的动力学模型建立及验证

李丽，陈博，邱然，王毅，邵淑娟，吴键航，宗绪岩

《中国酿造》

2025

海藻糖酶应用于液态白酒发酵过程的研究

韦永贡，王祥余，范文榜，许立宇，黄江，宗绪岩，李阳源

《酿酒科技》

DOI

2025

米曲霉发酵制作卤豆干工艺参数优化研究

李丽，陈伟，李强，胡英浩，宗绪岩

《粮食储藏》

2025

纳豆芽孢杆菌接种时间对豆渣酱发酵品质的影响研究

李丽，邬游凯，夏文宇，孔祥鹏，杨傑，岳川琦，宗绪岩

《粮食储藏》

2025

脂肪酶催化合成乙酸乙酯的动力学研究

邵淑娟，罗李秀，曹体爽，王毅，郭舒，李怡萱，李丽，宗绪岩

《包装与食品机械》

2025

Utilizing brewer's spent grain as a sustainable antioxidant peptides source to enhance yeast tolerance under multiple stresses.

Qing Li, Hui-Rong Yang, Chao Cheng, Xuyan Zong, Teodora Emilia Coldea, Hai-Feng Zhao

Food Chemistry

DOI

2025

Study on the influence mechanism of endogenous protein components on the characteristics of distiller's grains starch.

Min Huang, Li Li, Xin-Ran Cheng, Ran Qiu, Yi Wang, Xianjiang Zhou, Xuyan Zong

Food Chemistry

DOI

2025

New insights into the role of cellular states, cell-secreted metabolites, and essential nutrients in biofilm formation and menaquinone-7 biosynthesis in Bacillus subtilis natto.

Yunxin Yi, Moutong Chen, Hui-Chun Yang, Xuyan Zong, Teodora Emilia Coldea, Hai-Feng Zhao

Food Research International

DOI

2025

Transcriptome profiling unravels improved ethanol production and acetic acid tolerance in yeast by preculture of wheat gluten hydrolysates.

Qing Li, Min Jiang, Hui-Chun Yang, Xuyan Zong, Teodora Emilia Coldea, Chao Cheng, Hai-Feng Zhao

Journal of Biotechnology

DOI

2024

玉米酒精的浓醪同步糖化发酵工艺研究

王祥余，李金龙，范文榜，阮明君，李丽，宗绪岩，李阳源

《食品与发酵工业》

DOI

2024

糯玉米米酒的酿造工艺优化

吕梅，李骥，严鑫，张浩然，吴建航，宗绪岩

《酿酒》

2024

不同DNA提取方法对大曲基因组DNA提取效果及扩增子文库的影响

叶光斌，幸洪静，杨志阳，宗绪岩

《食品与发酵工业》

DOI

2024

窖泥微生物的分离、鉴定和己酸菌代谢产物的初步分析

叶光斌，夏尚超，宗绪岩，林世刚，曾偲宇

《中国酿造》

2024

酵母复配发酵对蜂蜜酒品质的影响

蒋昌勇，王毅，汪玲玲，杨铭凤，宗绪岩

《中国酿造》

2024

红外光谱在啤酒行业中的应用进展

宗绪岩，张冬阳，吴键航，李丽

《包装与食品机械》

2024

Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics

Xuyan Zong, Xianjiang Zhou, Xinyue Cao, Shun Gao, Dong-Yang Zhang, Haoran Zhang, Ran Qiu, Yi Wang, Jianhang Wu, Li Li

Food Chemistry: X

DOI

2024

Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke

Feng Ao, Jianhang Wu, Ran Qiu, Hai-Feng Zhao, Li Li, Xuyan Zong

Food Chemistry: X

DOI

2024

Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer

Jianhang Wu, Ye Zhang, Ran Qiu, Li Li, Xuyan Zong

Food Chemistry: X

DOI

2024

Research Progress of ARTP Mutagenesis Technology Based on Citespace Visualization Analysis

Shun Gao, Li Li, Yong Wei, Lei Wen, Shujuan Shao, Jianhang Wu, Xuyan Zong

Molecular Biotechnology

DOI

2024

Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics

Feng-Qing Wang, Xinyue Cao, Ran Qiu, Xianjiang Zhou, Yi Wang, Haoran Zhang, Li Li, Xuyan Zong

Journal of Food Composition and Analysis

DOI

2024

Identification of Baijiu based on the Raman spectroscopy and back-propagation neural network optimized using genetic algorithm

Xuyan Zong, Xianjiang Zhou, Lei Wen, Shuang Gan, Li Li

Journal of Food Composition and Analysis

DOI

2024

Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving-enzymatic method: physicochemical properties and structural characterization.

Min Huang, Li Li, G. Lei, Ran Qiu, Yi Wang, Jianhang Wu, Xuyan Zong

The Journal of the Science of Food and Agriculture

DOI

2024

Preparation of layer-assembled W/O/W-type microencapsulated beads and application in solid-state fermentation.

Lei Wen, Jingrong Jiang, Jia Zheng, Hong Wang, Min Huang, Xuyan Zong, Li Li

Journal of Food Science

DOI

2023

多轮次富营养模拟富集对窖泥富集液代谢产物的影响

李栋，叶光斌，宗绪岩，邹伟

《酿酒科技》

2023

不同液化pH对发酵生产玉米酒精的影响

王祥余，范文榜，李丽，宗绪岩，李阳源

《食品与发酵工业》

DOI

2023

产教融合模式下酿酒工程专业双创人才培养模式的探索

袁乐梅，宗绪岩，边名鸿，肖雄峻

《农产品加工》

2023

白酒酿造过程中淀粉凝胶特性的变化研究

董瑞丽，邵淑娟，周咸江，李丽，谭桥，宗绪岩

《农产品加工》

2023

玉米粉糖化工艺优化研究

温磊，李丽，李远谊，宗绪岩

《农产品加工》

2023

Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort

Li Li, Ye Zhang, Jia Zheng, Mao Li, Hong Wang, Jianhang Wu, Xuyan Zong

LWT

DOI

2023

Quantitative analysis of key components in Qingke beer brewing process by multispectral analysis combined with chemometrics.

Xianjiang Zhou, Li Li, Jia Zheng, Jianhang Wu, Lei Wen, Min Huang, Feng Ao, Wenli Luo, Mao Li, Hong Wang, Xuyan Zong

Food Chemistry

DOI

2023

Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer

Xuyan Zong, Jianhang Wu, Zu-Yi Chen, Linhua He, Junjie Wen, Li Li

Journal of Cereal Science

DOI

2023

Preparation of glucoamylase microcapsule beads and application in solid-state fermentation.

Xuyan Zong, Wenli Luo, Lei Wen, Shujuan Shao, Li Li

The Journal of the Science of Food and Agriculture

DOI

2023

Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation

Dong Li, Guang-Bin Ye, Xuyan Zong, W. Zou

Foods

DOI

2023

Immobilized glucoamylase based on ZIF-8: Preparation, response surface optimization, characterization.

Xuyan Zong, Min Huang, Lei Wen, Yuanyi Li, Li Li

Journal of Food Science

DOI

2023

Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Feng Ao, Jia Zheng, Jianhang Wu, Mao Li, Hong Wang, Hai-Feng Zhao, Li Li, Xuyan Zong

Cereal Chemistry

DOI

2023

Expression and application of aflatoxin degrading enzyme gene in Pichia pastoris

Li Li, Meng-ning Mei, Jun Wang, Jiang Huang, Xuyan Zong, Xiangyu Wang

Biotechnology Journal

DOI

2023

Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction.

Qing Li, Wanying Li, Li Li, Xuyan Zong, Teodora Emilia Coldea, Hui-Chun Yang, Hai-Feng Zhao

Food & Function

DOI

2022

基于电子舌技术的浓香型白酒基酒年份分类方法

彭厚博，李丽，吴键航，盛旭峰，饶家权，王晓平，邵淑娟，宗绪岩

《中国酿造》

2022

青稞精酿啤酒酿造工艺优化

陈祖乙，安明哲，李丽，王祥余，宗绪岩

《中国酿造》

2022

基于大豆制备酸奶的工艺优化研究

宋欢，阳生琼，温磊，向佳，廖玲，宗绪岩

《农产品加工》

2022

化学计量学结合NIR对浓香型白酒年份、等级的研究

宗绪岩，彭厚博，吴键航，盛旭峰，李丽

《包装与食品机械》

2022

Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu

Xuyan Zong, Lei Wen, Tingting Mou, Yanting Wang, Li Li

Journal of Cereal Science

DOI

2022

Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying.

Xuyan Zong, Huan Li, Qian Tang, Xiang-Yu Wang, Yuanyi Li, Li Li

Journal of Food Science

DOI

2022

Research progress of glucoamylase with industrial potential.

Xuyan Zong, Lei Wen, Yanting Wang, Li Li

Journal of food biochemistry

DOI

2022

FT-IR combined with chemometrics in the quality evaluation of Nongxiangxing baijiu.

Jianhang Wu, Hou-Bo Peng, Li Li, Lei Wen, Xiaodie Chen, Xuyan Zong

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy

DOI

2022

Changes and formation of residual starch in Zaopei during the fermentation process of strong‐flavor Baijiu

Xuyan Zong, Lei Wen, Chong Diao, Yanting Wang, Li Li

Starke (Weinheim)

DOI

2021

基于核磁共振氢谱技术建立白酒乙醇浓度检测方法

刘恩满，李雪玉，宗绪岩，李丽，王寿峰

《食品与发酵工业》

DOI

2020

基于响应面分析的脂肪酶在黄水酯化中的应用研究

李怡萱，宗绪岩，陈敏，唐倩，牟婷婷，李丽

《食品研究与开发》

2020

Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing

Xuyan Zong, Hui-Rong Yang, Xiao-Fan Jin, C. Brennan, Teodora Emilia Coldea, Lin-Fei Cai, Hai-Feng Zhao

International Journal of Food Science & Technology

DOI

2020

Author response for "Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced‐ageing"

Xuyan Zong, Hui-Rong Yang, Xiao-Fan Jin, C. Brennan, Teodora Emilia Coldea, Lin-Fei Cai, Hai-Feng Zhao

DOI

2019

流酒温度对陈香型白酒风味成分的影响

邹永芳，王晓平，宗绪岩，李骥，郭辉祥，李怡萱，青倩

《酿酒科技》

DOI

2019

标准偏差分析方法在白酒感官评定中的应用

冯平，李骥，宗绪岩，邹永芳，范廷友，王东，王晓平

《酿酒》

2019

酿酒工程专业“教学工厂式”实践教学体系建设

宗绪岩，李丽，李怡萱，叶光斌，王陶

《农业工程》

2019

酸性蛋白酶提取白酒丢糟中淀粉条件优化研究

牟婷婷，李怡萱，李丽，王祥余，宗绪岩

《中国酿造》

2019

校政企协同食品专业工程教学体系探索

宗绪岩，李丽，胡陆军

《农产品加工》

DOI

2019

将手机引入“微生物学”实验课堂以提升教学质量的研究

任志强，黄丹，方春玉，宗绪岩

《农产品加工》

DOI

2019

基于化学计量学的近红外光谱法检测白酒中酯含量研究

宗绪岩，李骥，邹永芳，王陶，叶光斌，刘恩满，李丽

《农产品加工》

2019

小曲白酒生产技术

宗绪岩

2019

Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations

Hui-Rong Yang, Xuyan Zong, Ying-Chao Xu, Wanying Li, Ying-Jie Zeng, Hai-Feng Zhao

LWT

DOI

2019

Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation

Hui-Rong Yang, Xuyan Zong, Ying-Chao Xu, Ying-Jie Zeng, Hai-Feng Zhao

Industrial crops and products (Print)

DOI

2019

Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation

Ying-Chao Xu, Mei Sun, Xuyan Zong, Hui-Rong Yang, Hai-Feng Zhao

Industrial crops and products (Print)

DOI

2018

响应面优化谷氨酰胺转氨酶改性大豆与啤酒糟混合蛋白工艺

宗绪岩，李建，彭翠珍，李丽

《食品科学》

2018

一种配制型块菌苹果醋的研制

吴树坤，黄治国，卫春会，宗绪岩，邓杰

《食品研究与开发》

2018

几株适用于发酵肉制品的乳酸菌的分离筛选及鉴定

李建，李丽，彭翠珍，罗碧霞，曾雄，宗绪岩

《食品研究与开发》

2018

橡木桶陈酿技术对猕猴桃酒品质的影响

宗绪岩，李建，白彬阳，杨金山，李丽

《现代食品科技》

2018

乳酸菌复合发酵剂贮藏保质期预测研究

宗绪岩，叶光斌，白彬阳，杨金山，廖华桥，李丽

《宁夏师范大学学报》

2018

蓝靛果酒酿造工艺优化

宗绪岩，白彬阳，杨金山，熊俐，李丽

《包装与食品机械》

2018

蓝靛果酒橡木桶陈酿工艺研究

宗绪岩，熊俐，白彬阳，杨金山，李丽

《宁夏师范大学学报》

2018

Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions.

Hui-Rong Yang, Xuyan Zong, Ying-Chao Xu, Ying-Jie Zeng, Haifeng Zhao

Journal of Agricultural and Food Chemistry

DOI

2018

Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer's yeast.

Hui-Rong Yang, Xuyan Zong, Chun Cui, L. Mu, Haifeng Zhao

Food Chemistry

DOI

2018

Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation

Yong Zhou, Hui-Rong Yang, Xuyan Zong, Chun Cui, L. Mu, Haifeng Zhao

DOI

2018

Peptide (Lys–Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer's yeast during very high‐gravity (VHG) wort fermentation

Hui-Rong Yang, Xuyan Zong, Chun Cui, L. Mu, Haifeng Zhao

Biotechnology and applied biochemistry

DOI

2018

Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

Ji-Wei Yao, Xuyan Zong, Chun Cui, L. Mu, Hai-Feng Zhao

DOI

2017

酿酒废水产微生物絮凝剂菌株的筛选及发酵条件优化

彭翠珍，宗绪岩，徐勇，沈小娟，彭远松，雷翔云，张宿义，李建，陈飞

《中国酿造》

2017

芝麻香型丢糟酒实验室生产模型的建立

宗绪岩，王祥余，刁冲

《中国酿造》

2017

酿酒废水处理存在的问题及解决措施

彭翠珍，宗绪岩，张宿义，敖灵，雷翔云，杨艳，李建

《中国酿造》

2017

浓香型白酒酒糟中淀粉的提取

刁冲，李丽，王祥余，郭玉柳，游齐，宗绪岩

《食品研究与开发》

2017

玉米威士忌生产工艺研究

宗绪岩，李丽，刁冲，王飞

《四川轻化工大学学报(自然科学版)》

2016

酶制剂法解决红茅烧酒沉淀问题的研究

谢军，罗惠波，黄治国，卫春会，宗绪岩，叶慧敏

《食品研究与开发》

2016

浓香型白酒丢糟酒生产的实验室模型建立

王祥余，刘杰，田小敏，宗绪岩

《食品研究与开发》

2016

啤酒工艺学

宗绪岩

《化学工业出版社》

2016

泡菜直投复配菌中试研究

宗绪岩，李丽，张静，熊俐，罗惠波

《四川轻化工大学学报(自然科学版)》

2016

《食品机械与设备》课程教学改革

宗绪岩，李丽

《农业工程》

2015

《酿酒工程设备》课程教学改革

宗绪岩，李丽，罗惠波，边名鸿

《农业工程》

2014

纳豆菌发酵蚕蛹蛋白制备低分子蛋白肽的工艺优化

李峰，李丽，宗绪岩

《食品工业》

2014

纳豆菌发酵黄粉虫蛋白制备蛋白肽工艺优化

李峰，宗绪岩，李丽

《食品科技》

DOI

2014

啤酒发酵过程理化指标变化规律研究

冯治平，陈凯，宗绪岩，罗惠波，李丽

《四川轻化工大学学报(自然科学版)》

2014

Fermented-type kiwi fruit and green tea wine and production process thereof

Chun-Hui Wei, Hui-Bo Luo, Zhi-Guo Huang, Ming-Hong Bian, Yong Zuo, Xuyan Zong

2013

流动化学分析仪快速测定啤酒生产过程游离氨基氮含量

李丽，宗绪岩，罗惠波，卫春会，江文涛

《酿酒科技》

2013

一株低产高级醇酵母菌在苹果酒酿造中的应用

杨晓东，李丽，宗绪岩，罗惠波，杨建勤，谢军，杨文斌

《食品安全质量检测学报》

2013

啤酒糟复合即食营养糊的研制

李丽，宗绪岩，张静，王雯婷

《酿酒科技》

2013

响应面法优化桑葚酒低产高级醇发酵条件的研究

罗惠波，卫春会，宗绪岩，江文涛，徐升东

《酿酒科技》

2013

以白酒产业发展为导向的酿酒工程专业建设

黄治国，罗惠波，宗绪岩，卫春会，潘训海

《酿酒科技》

2013

泡菜复合发酵剂培养条件优化

李丽，宗绪岩，张静，卫春会，罗惠波

《食品与机械》

2013

Antibacterial Activity of Brewer's Spent Grains Peptides to Staphylococcus aureus

Li Li, Xuyan Zong, Jing Zhang, Chun-Hui Wei, Zhi-Guo Huang, Hui-Bo Luo

DOI

2013

Fermentation method of mulberry wine

Hui-Bo Luo, Zhi-Guo Huang, Xun-Hai Pan, Shao-Bo Wang, Sheng-Dong Xu, Xuyan Zong, Chun-Hui Wei, Tan Chen, Guang-Bin Ye, Ming-Hong Bian

2013

An apple wine yeast with low production of higher alcohols.

Xiao-Dong Yang, Li Li, Xuyan Zong, Hui-Bo Luo, Jian-Qing Yang, Jun Xie, Wen-Bing Yang

2013

Optimization of Protection Condition for Composite Freeze-Dried Starter of Paocai

Li Li, Xuyan Zong, L. Xiong, Jing Zhang, Kai Chen

DOI

2012

浓香型白酒窖泥中两株细菌的分离鉴定

黄治国，卫春会，边名鸿，宗绪岩，罗惠波，郑若欣

《酿酒科技》

2012

喷雾干燥条件对酒花糟性质的影响

宗绪岩，边名鸿，李丽，罗惠波

《酿酒科技》

2012

啤酒糟蛋白水解物对大肠杆菌抑菌能力研究

宗绪岩，李丽，张静，罗惠波，刘长江

《食品工业科技》

2012

BP神经网络在白酒高级醇生成条件研究中的应用

罗惠波，宗绪岩，霍丹群，王毅，江文涛

《食品科技》

DOI

2012

流动分析仪快速检测啤酒发酵液二氧化碳

宗绪岩，李丽，罗惠波，黄治国，卫春会，江文涛

《食品研究与开发》

2012

双蛋白干酪发酵剂的筛选及发酵特性研究

李丽，宗绪岩，张莉，杨贞耐

《食品科技》

2012

凝固型发酵酸豆乳制备工艺

宗绪岩，李丽，边名鸿，罗惠波

《农业工程》

2012

生物制剂调控浓香型白酒高级醇产量

宗绪岩，边名鸿，李丽，卫春会，罗惠波，苟云凌

《食品与机械》

2012

双蛋白干酪成熟过程中品质相关指标的变化分析

宗绪岩，李丽，岳喜庆，张莉，杨贞耐

《沈阳农业大学学报》

2012

多菌种协同发酵酱渣生产蛋白质饲料的工艺优化

边名鸿，宗绪岩，左勇，刘芳，代晓航

《饲料研究》

2012

啤酒糟蛋白曲奇饼干的研究

宗绪岩，边名鸿，李丽，李强，罗惠波

《四川轻化工大学学报(自然科学版)》

2012

浓香型白酒窖泥中一株细菌的分离鉴定

郑若欣，冯治平，宗绪岩，卫春会，黄治国，赵斌

《四川轻化工大学学报(自然科学版)》

2012

啤酒糟蛋白水解物对金黄色葡萄球菌抑菌能力研究

宗绪岩，李丽，罗惠波，刘长江

《食品与机械》

2012

《生物工程设备》课程教学改革探索

宗绪岩，李丽，周健，罗惠波

《农业工程》

2012

地方高校酿酒特色人才培养研究

罗惠波，黄治国，潘训海，宗绪岩

《农业工程》

2012

连续流动分析仪测定酒中总酸的方法研究

宗绪岩，边名鸿，李丽，江文涛，罗惠波

《食品与发酵科技》

2012

丢糟在制曲生产中的添加量与大曲质量关系的初步研究

边名鸿，宗绪岩，刘绪，杨晓东

《食品与发酵科技》

2012

Antioxidant Activity of Peptides Extracted from Brewers’ Spent Grain Peptides

Xuyan Zong, Li Li, Xu-Qiao Feng, Hui-Bo Luo, Jian Zhou, Chang-Jiang Liu

DOI

2012

Study on Change in Ripening of Cheddar-Type Cheese with Application of Biomaterials - Cowmilk and Soymilk Blends from Different Starters

Li Li, Xuyan Zong, Zhen-Nai Yang, Li Zhang

DOI

2011

自动化学分析仪快速检测大曲糖化力方法研究

宗绪岩，罗惠波，黄治国，卫春会，边名鸿，叶光斌，江文涛，侯海波

《中国酿造》

2011

乳清饮料酒研制及其风味物质研究

宗绪岩，李丽，罗惠波，边名鸿，付涛，江文涛

《四川轻化工大学学报(自然科学版)》

2011

连续流动化学分析仪在发酵液在线监测上的应用

宗绪岩，李丽，刘清斌，罗惠波，卫春会，江文涛

《食品与机械》

2010

啤酒糟蛋白提取模型的建立

刘长江，宗绪岩，刘玲，李丽，许金光

《中国酿造》

2010

不同物理方法对啤酒糟蛋白溶解性的影响

刘长江，宣丽，宗绪岩，刘玲，许金光

《粮油加工(电子版)》

2010

啤酒糟蛋白抗氧化肽的酶法制备及其体外抗氧化活力

宗绪岩，刘长江，李丽，刘玲

《沈阳农业大学学报》

2010

啤酒糟蛋白的提取及超声波改性技术对其功能特性的影响

刘玲，刘茜，宗绪岩

《沈阳农业大学学报》

2010

Enzymatic preparation and antioxidant activity in vitro of brewer's spent grain antioxidant peptides.

Xuyan Zong, Chang-Jiang Liu, Li Li, Ling Liu

2009

啤酒糟提取蛋白吸水性和吸油性的研究

刘长江，宣丽，宗绪岩，刘玲，许金光

《中国酿造》

2009

啤酒糟蛋白水解液脱色工艺优化研究

宗绪岩，刘长江，刘玲，李丽，许金光

《沈阳农业大学学报》

2009

银杏叶添加量对啤酒品质的影响

高建梅，张慧丽，王丽涛，宗绪岩

《饮料工业》

2005

pH及阳离子浓度对柞蚕蛹蛋白溶解性的影响

宗绪岩，王世富，李丽

《蚕业科学》

精选作品

期刊论文

紫外吸收光谱结合化学计量学对浓香型白酒的研究

Effects of Green Tea Substituting Hops on Beer Fermentation Process, as well as Physicochemical Properties, Antioxidant Activity, Aroma Components of Beer

The Effect of Adding Different Varieties of Osmanthus on the Antioxidant Activity and Flavor of Barley Beer.

拉格啤酒发酵过程中菌体及物质变化的动力学模型建立及验证

海藻糖酶应用于液态白酒发酵过程的研究

米曲霉发酵制作卤豆干工艺参数优化研究

纳豆芽孢杆菌接种时间对豆渣酱发酵品质的影响研究

脂肪酶催化合成乙酸乙酯的动力学研究

Utilizing brewer's spent grain as a sustainable antioxidant peptides source to enhance yeast tolerance under multiple stresses.

Study on the influence mechanism of endogenous protein components on the characteristics of distiller's grains starch.

New insights into the role of cellular states, cell-secreted metabolites, and essential nutrients in biofilm formation and menaquinone-7 biosynthesis in Bacillus subtilis natto.

Transcriptome profiling unravels improved ethanol production and acetic acid tolerance in yeast by preculture of wheat gluten hydrolysates.

玉米酒精的浓醪同步糖化发酵工艺研究

糯玉米米酒的酿造工艺优化

不同DNA提取方法对大曲基因组DNA提取效果及扩增子文库的影响

窖泥微生物的分离、鉴定和己酸菌代谢产物的初步分析

酵母复配发酵对蜂蜜酒品质的影响

红外光谱在啤酒行业中的应用进展

Quantitative modelling of Plato and total flavonoids in Qingke wort at mashing and boiling stages based on FT-IR combined with deep learning and chemometrics

Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke

Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer

Research Progress of ARTP Mutagenesis Technology Based on Citespace Visualization Analysis

Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics

Identification of Baijiu based on the Raman spectroscopy and back-propagation neural network optimized using genetic algorithm

Preparation of fern root resistant starch by pullulanase and glucoamylase combined with autoclaving-enzymatic method: physicochemical properties and structural characterization.

Preparation of layer-assembled W/O/W-type microencapsulated beads and application in solid-state fermentation.

多轮次富营养模拟富集对窖泥富集液代谢产物的影响

不同液化pH对发酵生产玉米酒精的影响

产教融合模式下酿酒工程专业双创人才培养模式的探索

白酒酿造过程中淀粉凝胶特性的变化研究

玉米粉糖化工艺优化研究

Effects of crushing and enzyme treatment on physicochemical, fermentation performance, and antioxidant properties of qingke (hull-less barley) wort

Quantitative analysis of key components in Qingke beer brewing process by multispectral analysis combined with chemometrics.

Impact of Qingke (hulless barley) application on antioxidant capacity and flavor compounds of beer

Preparation of glucoamylase microcapsule beads and application in solid-state fermentation.

Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation

Immobilized glucoamylase based on ZIF-8: Preparation, response surface optimization, characterization.

Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Expression and application of aflatoxin degrading enzyme gene in Pichia pastoris

Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction.

基于电子舌技术的浓香型白酒基酒年份分类方法

青稞精酿啤酒酿造工艺优化

基于大豆制备酸奶的工艺优化研究

化学计量学结合NIR对浓香型白酒年份、等级的研究

Effects of multiple cycles of sorghum starch gelatinization and fermentation on production of Chinese strong flavor Baijiu

Preparation and characterization of glucoamylase microcapsules prepared by W/O/W type complex coacervation freeze drying.

Research progress of glucoamylase with industrial potential.

FT-IR combined with chemometrics in the quality evaluation of Nongxiangxing baijiu.

Changes and formation of residual starch in Zaopei during the fermentation process of strong‐flavor Baijiu

基于核磁共振氢谱技术建立白酒乙醇浓度检测方法

基于响应面分析的脂肪酶在黄水酯化中的应用研究

Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing

Author response for "Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced‐ageing"

流酒温度对陈香型白酒风味成分的影响

标准偏差分析方法在白酒感官评定中的应用

酿酒工程专业“教学工厂式”实践教学体系建设

酸性蛋白酶提取白酒丢糟中淀粉条件优化研究

校政企协同食品专业工程教学体系探索

将手机引入“微生物学”实验课堂以提升教学质量的研究

基于化学计量学的近红外光谱法检测白酒中酯含量研究

小曲白酒生产技术

Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations

Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation

Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation

响应面优化谷氨酰胺转氨酶改性大豆与啤酒糟混合蛋白工艺

一种配制型块菌苹果醋的研制

几株适用于发酵肉制品的乳酸菌的分离筛选及鉴定

橡木桶陈酿技术对猕猴桃酒品质的影响

乳酸菌复合发酵剂贮藏保质期预测研究

蓝靛果酒酿造工艺优化

蓝靛果酒橡木桶陈酿工艺研究

Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions.

Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer's yeast.

Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation

Peptide (Lys–Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer's yeast during very high‐gravity (VHG) wort fermentation

Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

酿酒废水产微生物絮凝剂菌株的筛选及发酵条件优化

芝麻香型丢糟酒实验室生产模型的建立