陈光静｜贵阳学院｜学者主页

2026

Ultrasound-assisted three-phase partitioning produces a pectin-leaning polysaccharide fraction from Idesia polycarpa Maxim cake meal with stable rheology and prebiotic-like potential

Yuanfu Zhang, Wenlin Zhang, Xin Shi, Longfeng Tan, Zhiyou Zhao, Yan Hu, Renshuai Huang, Yonghui Ge, Kewei Chen, Guangjing Chen

Food Chemistry

DOI

2026

Comparative study of pulp- and seed-derived polysaccharides from Elaeagnus conferta Roxb.: Physicochemical properties and in vitro hypoglycemic, antiglycation, and prebiotic activities

Xiuping Wan, Changfeng Li, JinTao Yang, Qiuqiu Zhang, Juyan Sun, Yong Li, Yan Hu, Renshuai Huang, Lisha Wang, Haiyin Wang, Guangjing Chen

LWT

DOI

2026

Comparative Characterization of Polysaccharides from Rosa roxburghii Tratt. Fruits Collected from Eight Major Producing Areas of Guizhou: Structure, Physicochemical Properties, and In Vitro Bioactivity

Guangjing Chen, Xuemei Chen, Xianghui Yang, Meiwen Sun, Qingshan Yang

Polish Journal of Food and Nutrition Sciences

DOI

2025

Freeze–microwave vacuum drying optimizes structure and dual antidiabetic activities of Pyracantha fortuneana fruit polysaccharides

Juyan Sun, Xiuping Wan, Meiwen Sun, Xuemei Chen, Renshuai Huang, Yan Hu, Yong Li, Lisha Wang, Lu Liu, Guangjing Chen

Food Chemistry X

DOI

2025

From pulp to pomace: Distribution and bioactivity of free and bound phenolics in Rosa roxburghii

Jintao Yang, Xiuping Wan, Juyan Sun, Qiuqiu Zhang, Qingshan Yang, Yan Hu, Yong Li, Renshuai Huang, Guangjing Chen

Food Chemistry X

DOI

2025

Effects of seven thermal processes on the structural properties, digestibility, in vitro hypolipidemic activity, and prebiotic potential of adlay polysaccharides

Qiuqiu Zhang, Xiuping Wan, Juyan Sun, Jintao Yang, Yuansong Yin, Lisha Wang, Renshuai Huang, Yan Hu, Yong Li, Guangjing Chen

Food Chemistry

DOI

2025

Polysaccharides from Rosa roxburghii Tratt fruit: The effect of extraction solvent on their chemical structure, bioactivities, in vitro simulated digestion and fecal fermentation characteristics

Guangjing Chen, Xiuping Wan, Xuemei Zhang, Xuemei Chen, Huiling Deng

Food Chemistry X

DOI

2025

Effect of extraction methods on physicochemical and prebiotic properties of adlay (Coix lachryma-jobi L. var. ma-yuen Stapf.) seed hull polysaccharides

Xuemei Zhang, Renshuai Huang, Jintao Yang, Xin Shi, Guangjing Chen

Food Chemistry

DOI

2025

Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal

Qiuqiu Zhang, Renshuai Huang, Lisha Wang, Yonghui Ge, Honggang Fang, Guangjing Chen

Food Chemistry X

DOI

2025

Comparative study of Idesia polycarpa Maxim cake meal polysaccharides: Conventional versus innovative extraction methods and their impact on structural features, emulsifying, antiglycation, and hypoglycemic properties

Xin Shi, Xuemei Zhang, Lisha Wang, Yonghui Ge, Guangjing Chen

Food Chemistry

DOI

2024

Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruits: Insights into Innovative Drying Technologies and Their Structural Characteristics, Antioxidant, Antiglycation, and α-Glucosidase Inhibitory Activities

Guangjing Chen, Juyan Sun, Qinghua Dai, Meiwen Sun, Peng Hu

Foods

DOI

2024

Effects of Different Drying Methods on the Structural Characteristics and Multiple Bioactivities of Rosa roxburghii Tratt Fruit Polysaccharides

Qiuqiu Zhang, Sha Wu, Qinghua Dai, Peng Hu, Guangjing Chen

Foods

DOI

2024

Ultrasonic-Assisted Decoloration of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit: Insight into the Impact of Different Macroporous Resins on Its Structural Characterization and In Vitro Hypoglycemic Activity

Guangjing Chen, Meiwen Sun, Kaiwen Chen, Lisha Wang, Juyan Sun

Foods

DOI

2024

Comparative Study on the Impact of Different Extraction Technologies on Structural Characteristics, Physicochemical Properties, and Biological Activities of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit

Kaiwen Chen, Qiuqiu Zhang, Shengzhen Yang, Shengyan Zhang, Guangjing Chen

Foods

DOI

2024

Bamboo shoot and its food applications in last decade: An undervalued edible resource from forest to feed future people

Yue Zhang, Liangru Wu, Yanxia Li, Jinlai Yang, Huiming Yang, Yihe Zhao, Guangjing Chen

Trends in Food Science & Technology

DOI

2024

New insights into adlay seed bran polysaccharides: Effects of enzyme-assisted Aspergillus niger solid-state fermentation on its structural features, simulated gastrointestinal digestion, and prebiotic activity

Xiuping Wan, Juxiang Wang, Shengyan Zhang, Xuemei Zhang, Xin Shi, Guangjing Chen

International Journal of Biological Macromolecules

DOI

2024

Extraction, Structural Characterization, and Physicochemical and Biological Properties of Water-Soluble Polysaccharides from Adlay Bran

Peng Hu, Guangjing Chen

Molecules

DOI

2024

Simultaneous extraction of oil, protein and polysaccharide from Idesia polycarpa Maxim cake meal using ultrasound combined with three phase partitioning

Xin Shi, Qiuqiu Zhang, Jintao Yang, Renshuai Huang, Yonghui Ge, Jinhua Wang, Guangjing Chen

Ultrasonics Sonochemistry

DOI

2024

In vitro digestion and fermentation characteristics of soluble dietary fiber from adlay (Coix lacryma-jobi L. var. ma-yuen Staft) bran modified by steam explosion

Shuxin Zhou, Xinjing Tang, Ferenc Hegyi, András Nagy, Krisztina Takács, Zsolt Zalán, Guangjing Chen, Muying Du

Food Research International

DOI

2023

思维导图教学法在高校“食品化学”课程教学中的应用与探究

许粟，陈光静

《广东化工》

2023

Physicochemical, structure properties and in vitro hypoglycemic activity of soluble dietary fiber from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) bran treated by steam explosion

Xinjing Tang, Zhirong Wang, Jiong Zheng, Jianquan Kan, Guangjing Chen, Muying Du

Frontiers in Nutrition

DOI

2022

基于超星学习通无机化学及化学分析课程的教学探讨

胡鹏，李志华，狄庆锋，刘艳，易丽娟，陈光静

《现代职业教育》

2022

湖南腊肉中生物胺含量及品质分析

胡鹏，周煌辉，陈光静，李安平

《食品与机械》

2022

Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Qingyue Hong, Guangjing Chen, Zhirong Wang, Xuhui Chen, Jianquan Kan

Food Science and Human Wellness

DOI

2022

Optimization of Preparation Processing of Starchy Roxburgh Rose Gel Soft Sweet by Response Surface Analysis

Su Xu, Shaolu YAO, Yuze LIU, Qiang Fei, Fengwei Ma, Haijiang CHEN, Li Yong, Jieling XU, Juan Xiao, Xinying WANG, Guangjing Chen

DOAJ (DOAJ: Directory of Open Access Journals)

DOI

2020

不同包装方式对薏米挂面贮藏品质的影响

李长凤，陈光静，冉春霞，陈绍全，李强，阚建全

《食品与发酵工业》

DOI

2020

发酵豆制品潜在风险因子分析

谭悦，阚建全，陈光静，徐瑶

《中国食品学报》

DOI

2020

Influences of different drying methods on the structural characteristics and prebiotic activity of polysaccharides from bamboo shoot (Chimonobambusa quadrangularis) residues

Guangjing Chen, Qingyue Hong, Ning Ji, Wen-neng Wu, MA Li-zhi

International Journal of Biological Macromolecules

DOI

2020

Comparisons of prebiotic activity of polysaccharides from shoot residues of bamboo ( Chimonobambusa quadrangularis ) via different ethanol concentrations

Guangjing Chen, Chunxia Ran, Chang‐feng Li, Zheng‐wei Xiong, MA Li-zhi

Journal of Food Biochemistry

DOI

2019

方竹笋的加工废笋渣中多糖的分离纯化和结构解析及其生物活性研究

陈光静

《西南大学》

2019

麻竹笋腌制加工过程中风味物质的变化

郑炯，李薇，陈光静，阚建全

《食品与发酵工业》

DOI

2019

霉菌纯种制曲豆豉在传统后发酵中的成分变化及其与生物胺相关性的研究

刘敏，张仁凤，陈光静，宋军，阚建全

《食品与发酵工业》

DOI

2019

渝东南地区土家特色酸鲊肉纯种发酵前期发酵条件优化

冉春霞，陈光静，邓惠玲

《肉类研究》

2018

木瓜酒发酵过程中多酚类物质的高效液相色谱测定及含量变化分析

谭悦，王晓静，陈光静，徐瑶，阚建全

《食品与发酵工业》

DOI

2018

花椒麻味物质的生理作用研究进展

阚建全，陈科伟，任廷远，石慧，陈光静

《食品科学技术学报》

2018

薏米粒径和谷朊粉添加量对薏米挂面品质的影响

李长凤，陈光静，谢佩言，陈绍全，李强，阚建全

《食品与发酵工业》

DOI

2018

顶空-固相微萃取-气相色谱-质谱联用结合嗅闻法分析异味薏米的异味成分

陈光静，郑炯，丁涌波，陈晓龙，夏季，阚建全

《食品与发酵工业》

DOI

2018

花椒麻味物质替代模板分子印迹聚合物的制备

李耀，何叶子，陈光静，阚建全

《食品科学》

2018

渝东南地区土家特色酸鲊肉制品质量评价指标体系的初步建立

冉春霞，陈光静，胡江，谭小蓉，王静

《中国酿造》

2017

花椒精油的苦味成分鉴定

丁涌波，罗东升，陈光静，阚建全

《食品科学》

2017

新鲜薏仁米与异味薏仁米挥发性成分对比分析

杨忠全，阚建全，陈光静，夏季

《食品与机械》

2017

我国传统发酵肉制品中生物胺的研究进展

冉春霞，陈光静

《食品与发酵工业》

2017

不同产地红花椒籽油脂肪酸组成的比较研究

张仁凤，陈光静，屈立武，阚建全

《中国调味品》

2017

响应面试验优化青稞麸皮薏仁红曲霉发酵工艺

蒲立柠，陈光静，阚建全

《食品科学》

2017

花椒麻味物质分子印迹固相萃取柱的制备及其应用

陈晓龙，李耀，陈光静，金新开，阚建全

《食品与发酵工业》

DOI

2017

豆豉发酵常用毛霉和米曲霉菌株产生物胺能力的评价

张仁凤，陈光静，杨万明，黄远辉，成学东，曾凡玉，阚建全

《食品与发酵工业》

2017

薏米贮藏过程中异味产生的机理

陈光静，冉春霞，夏季，阚建全

《食品与发酵工业》

DOI

2015

不同产地红花椒挥发油化学成分的比较研究

陈光静，阚建全，李建，石开武，张艺

《中国粮油学报》

2014

响应面法优化超声辅助提取野木瓜多酚工艺

夏季，郑炯，陈光静，王晓静，阚建全

《食品工业科技》

2014

麻竹笋罐头贮藏过程中质构、果胶和色泽的变化

郑炯，宋家芯，陈光静，林茂，阚建全

《食品科学》

2013

不同贮藏条件下青花椒香气成分的比较

张艺，宋莹莹，武菁菁，陈光静，汪莉莎，谭雁文，阚建全

《食品与发酵工业》

DOI

2013

永川豆豉制曲过程中基本成分及生物胺含量变化

胡鹏，胡国洲，陈光静，索化夷，阚建全

《食品与发酵工业》

2013

大叶麻竹笋腌制过程中品质变化规律

汪莉莎，陈光静，郑炯，王辉，宋家芯，吴金松，阚建全

《食品与发酵工业》

2013

腌制条件对大叶麻竹笋硬度的影响

陈光静，郑炯，胡国洲，王辉，胡鹏，阚建全

《食品与发酵工业》

2013

大叶麻竹笋腌制过程中质地的变化

陈光静，汪莉莎，胡鹏，胡国洲，王辉，阚建全

《食品与发酵工业》

DOI

2013

腌制加工对麻竹笋质构和微观结构及色泽的影响

郑炯，宋家芯，陈光静，林茂，阚建全

《食品科学》

2013

大叶麻竹笋腌制过程中质地变软原因探究

陈光静，郑炯，汪莉莎，张艺，胡国洲，胡鹏，阚建全

《食品科学》

2012

响应面法优化全豆腐乳前期发酵条件的研究

冉春霞，陈光静，阚建全

《食品工业科技》

2012

食品中生物胺的研究进展

胡鹏，罗凯，陈光静，胡国洲，阚建全

《食品与发酵工业》

DOI

精选作品

期刊论文

Ultrasound-assisted three-phase partitioning produces a pectin-leaning polysaccharide fraction from Idesia polycarpa Maxim cake meal with stable rheology and prebiotic-like potential

Comparative study of pulp- and seed-derived polysaccharides from Elaeagnus conferta Roxb.: Physicochemical properties and in vitro hypoglycemic, antiglycation, and prebiotic activities

Comparative Characterization of Polysaccharides from Rosa roxburghii Tratt. Fruits Collected from Eight Major Producing Areas of Guizhou: Structure, Physicochemical Properties, and In Vitro Bioactivity

Freeze–microwave vacuum drying optimizes structure and dual antidiabetic activities of Pyracantha fortuneana fruit polysaccharides

From pulp to pomace: Distribution and bioactivity of free and bound phenolics in Rosa roxburghii

Effects of seven thermal processes on the structural properties, digestibility, in vitro hypolipidemic activity, and prebiotic potential of adlay polysaccharides

Polysaccharides from Rosa roxburghii Tratt fruit: The effect of extraction solvent on their chemical structure, bioactivities, in vitro simulated digestion and fecal fermentation characteristics

Effect of extraction methods on physicochemical and prebiotic properties of adlay (Coix lachryma-jobi L. var. ma-yuen Stapf.) seed hull polysaccharides

Comparative study on the effects of different drying technologies on the structural characteristics and biological activities of polysaccharides from Idesia polycarpa maxim cake meal

Comparative study of Idesia polycarpa Maxim cake meal polysaccharides: Conventional versus innovative extraction methods and their impact on structural features, emulsifying, antiglycation, and hypoglycemic properties

Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruits: Insights into Innovative Drying Technologies and Their Structural Characteristics, Antioxidant, Antiglycation, and α-Glucosidase Inhibitory Activities

Effects of Different Drying Methods on the Structural Characteristics and Multiple Bioactivities of Rosa roxburghii Tratt Fruit Polysaccharides

Ultrasonic-Assisted Decoloration of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit: Insight into the Impact of Different Macroporous Resins on Its Structural Characterization and In Vitro Hypoglycemic Activity

Comparative Study on the Impact of Different Extraction Technologies on Structural Characteristics, Physicochemical Properties, and Biological Activities of Polysaccharides from Seedless Chestnut Rose (Rosa sterilis) Fruit

Bamboo shoot and its food applications in last decade: An undervalued edible resource from forest to feed future people

New insights into adlay seed bran polysaccharides: Effects of enzyme-assisted Aspergillus niger solid-state fermentation on its structural features, simulated gastrointestinal digestion, and prebiotic activity

Extraction, Structural Characterization, and Physicochemical and Biological Properties of Water-Soluble Polysaccharides from Adlay Bran

Simultaneous extraction of oil, protein and polysaccharide from Idesia polycarpa Maxim cake meal using ultrasound combined with three phase partitioning

In vitro digestion and fermentation characteristics of soluble dietary fiber from adlay (Coix lacryma-jobi L. var. ma-yuen Staft) bran modified by steam explosion

思维导图教学法在高校“食品化学”课程教学中的应用与探究

Physicochemical, structure properties and in vitro hypoglycemic activity of soluble dietary fiber from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) bran treated by steam explosion

基于超星学习通无机化学及化学分析课程的教学探讨

湖南腊肉中生物胺含量及品质分析

Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Optimization of Preparation Processing of Starchy Roxburgh Rose Gel Soft Sweet by Response Surface Analysis

不同包装方式对薏米挂面贮藏品质的影响

发酵豆制品潜在风险因子分析

Influences of different drying methods on the structural characteristics and prebiotic activity of polysaccharides from bamboo shoot (Chimonobambusa quadrangularis) residues

Comparisons of prebiotic activity of polysaccharides from shoot residues of bamboo ( Chimonobambusa quadrangularis ) via different ethanol concentrations

方竹笋的加工废笋渣中多糖的分离纯化和结构解析及其生物活性研究

麻竹笋腌制加工过程中风味物质的变化

霉菌纯种制曲豆豉在传统后发酵中的成分变化及其与生物胺相关性的研究

渝东南地区土家特色酸鲊肉纯种发酵前期发酵条件优化

木瓜酒发酵过程中多酚类物质的高效液相色谱测定及含量变化分析

花椒麻味物质的生理作用研究进展

薏米粒径和谷朊粉添加量对薏米挂面品质的影响

顶空-固相微萃取-气相色谱-质谱联用结合嗅闻法分析异味薏米的异味成分

花椒麻味物质替代模板分子印迹聚合物的制备

渝东南地区土家特色酸鲊肉制品质量评价指标体系的初步建立

花椒精油的苦味成分鉴定

新鲜薏仁米与异味薏仁米挥发性成分对比分析

我国传统发酵肉制品中生物胺的研究进展

不同产地红花椒籽油脂肪酸组成的比较研究

响应面试验优化青稞麸皮薏仁红曲霉发酵工艺

花椒麻味物质分子印迹固相萃取柱的制备及其应用

豆豉发酵常用毛霉和米曲霉菌株产生物胺能力的评价

薏米贮藏过程中异味产生的机理

不同产地红花椒挥发油化学成分的比较研究

响应面法优化超声辅助提取野木瓜多酚工艺

麻竹笋罐头贮藏过程中质构、果胶和色泽的变化

不同贮藏条件下青花椒香气成分的比较

永川豆豉制曲过程中基本成分及生物胺含量变化

大叶麻竹笋腌制过程中品质变化规律

腌制条件对大叶麻竹笋硬度的影响

大叶麻竹笋腌制过程中质地的变化

腌制加工对麻竹笋质构和微观结构及色泽的影响

大叶麻竹笋腌制过程中质地变软原因探究

响应面法优化全豆腐乳前期发酵条件的研究

食品中生物胺的研究进展

研究方向