科 研 项 目2 |
1. [国家自然科学基金面上项目],[32372321],[ 麦麸阿魏酰糖酯通过调节微生物色氨酸代谢以缓解肠道炎症的机制研究],[2024.01-2027.12],[项目在研],[主持] |
2. [北京市自然科学基金面上项目],[622202],[ 谷物阿魏酰低聚糖调控肠上皮细胞紧密连接的分子机理研究],[2022.01-2024.12],[项目在研],[主持] |
3. [十四五重点研发计划项目子课题],[ 2021YFD21004003],[ 高纯度低聚糖精细分离关键技术研究及新产品开发],[2021.12-2026.11],[项目在研],[主持] |
4. [国家人力社保部留学人员科技互动择优资助启动类项目],[ 动态智能人体消化模拟体系的构建],[2016.05-2018.12],[项目结题],[主持 |
5. [中国食品科学技术学会食品科技基金],[ 杂粮改善胃肠道健康],[2019.08-2020.07],[项目结题],[主持] |
论文发表 |
1.[ Jiao Wang, Huidi Yang, Lin Luo, Huanfeng Ye , Huan Xu, Yuanxin Sun, Lingxiao Gong* , Haihua Yang*. Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction. International Journal of Biological Macromolecules, 2024, 270,132524] |
2.[ Lingxiao Gong, Liu Feiyue, Liu Jie, Wang Jing*. Dietary fiber (oligosaccharide and non-starch polysaccharide) in preventing and treating functional gastrointestinal disorders - Challenges and controversies: A review. International Journal of Biological Macromolecules, 2024, 258:128835.] |
3. [Lingxiao Gong, Linlin Hu, Dannin Feng, Jingwen Chi, Bohan Wang, Jing Wang*.Effects of different household cooking methods on the biological properties of Chinese yam. Food Chemistry, 2021, 363, 130246.] |
4. [Lingxiao Gong, Tingting Wen, Jing Wang*. Role of the Microbiome in Mediating Health Effects of Dietary Components. Journal of Agricultural and Food Chemistry, 2020, 68, 12820-12835.] |
5. [Lingxiao Gong, Danning Feng, Tianxi Wang, Yuqing Ren, Yingli Liu, Jing Wang*. Inhibitors of alpha-amylase and alpha-glucosidase: Potential linkage for whole cereal foods on prevention of hyperglycemia. Food Science & Nutrition, 2020, 8:6320-6337] |
6. [Lingxiao Gong, Tianxi Wang, Cong Sun, Jing Wang*, Baoguo Sun. Whole barley prevents obesity and dyslipidemia without the involvement of the gut microbiota in germ free C57BL/6J obese mice. Food & Function, 2019,10, 7498-7508] |
7. [Lingxiao Gong, Hongna Wang, Tianxi Wang, Yingli Liu, Jing Wang*, Baoguo Sun. Feruloylated oligosaccharides modulate the gut microbiota in vitro via the combined actions of oligosaccharides and ferulic acid. Journal of Functional Foods, 2019,60,103453:1-9] |
8. [Lingxiao Gong, Jingwen Chi, Yingquan Zhang, Jing Wang*, Baoguo Sun. In vitro evaluation of the bioaccessibility of phenolic acids in different whole wheats as potential prebiotics. LWT-Food Science and Technology, 2019, 100:435-443.] |
9. [Lingxiao Gong, Wenyan Cao, Hailin Chi, Jing Wang*, Huijuan Zhang, Jie Liu, Baoguo Sun. Whole cereal grains and potential health effects: Involvement of the gut microbiota. Food Research International, 2018, 103:84-102] |
10. [龚凌霄，冯丹宁，王静*.基于离子液体技术天然酚类物质的高效绿色制备.中国食品学报，2021，21（9）：336-345] |
授权专利 |
1.[ 龚凌霄，王静，张慧娟，刘英丽，孙宝国.青稞麸皮提取物在制备α-葡萄糖苷酶活性抑制剂中的应用. ZL201510850185.X] |
2. [龚凌霄，王静，胡林林.一种阿魏酸糖酯组合物及其制备方法和应用. ZL202211455753.2] |
3. [龚凌霄,王琮琮，徐虹，刘洁，王静. 具有降血糖功效的莲子壳多酚提取物及制备方法和应用.ZL202311473866.X.] |
4. [张英，龚凌霄，金成. 含有青稞的雪莲菌发酵酸奶及其制备方法. ZL 2011 1 0306978.7] |
5. [张英，龚凌霄，刘晔峰，金成，黄骆镰.具有抗缺氧功能的食品组合物. ZL201310042351.4] |
著作 |
1. [青稞营养功能提升与食品加工技术，2023.07. 陕西科学技术出版社] |
2. [《Bioactive Factors and Processing Technology for Cereal Foods》] |
获奖情况 |
1.[营养健康导向的全麦食品创制关键技术及产业化，中华人民共和国教育部高等学校科学研究优秀成果奖（科学技术）进步奖二等奖，2023年，（排名第6）] |
2. [营养功能性全麦面制品创制关键技术及产业应用，中国食品科学技术学会科技创新奖二等奖,2022年，（排名第6）] |
3. [大宗谷物副产物功能因子制备关键技术及应用，中国轻工业联合会技术进步奖一等奖, 2017年（排名第4）] |
3. [2023年“天食杯”第三届食品研究与开发创新创意大赛包装创意类一等奖] |
4. [2023年度太阳成集团tyc122cc优秀硕士论文指导教师] |
5. [2016年全国大学生食品安全科普动画创作竞赛二等奖] |
