科 研 项 目 |
1.[国家自然科学基金青年项目],[31801584],[基于蛋白胶体颗粒和非氢化低饱和植物油的气-液-液体系构建与骨架成因机制研究],[2019.01-2021.12],[结项],[主持] |
2. [国家重点研发计划项目子课题],[2018YFD0401002-02],[基于全籽粒直接粉碎法的全麦粉生产关键技术装备研究],[2018.07-2020.12],[结项],[主持] |
3. [横向课题-技术服务],[2022003],[新型谷物蛋白产品开发与制造],[2022.01-2022.12],[结项],[主持] |
4. [省农业关键核心技术攻关项目子项目],[NYGG11-1],[特色杂豆蛋白质高效制备技术及加工适宜性研究],[2024.01-2026.12],[在研],[主持] |
5. [横向课题-技术开发],[2024132],[专用大豆加工性能调控新技术研究],[2024.05-2025.04],[在研],[主持] |
论文发表 |
Liu, Zelong1,*, Zhang, Xiaoting1, Li, Yanyu, Wang, Jing*, Zhou, Sumei, 2024. From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns. Journal of Cereal Science 119, 103998 |
Liu, Zelong1,*, Xu, Meiyu1, Zhou, Sumei, Wang, Jing*, Huang, Zhaoxian, 2024. Enhancing the Thermal Stability of Zein Particle-Stabilized Aeratable Emulsions Through Genipin-Protein Cross-Linking and Its Possible Mechanism of Action. Journal of Agricultural and Food Chemistry 72, 3707-3718. (Supplementary cover article) |
Shehzad, Qayyum; Liu, Zelong*; Zuo, Min*; Wang, Jing. The role of polysaccharides in improving the functionality of zein coated nanocarriers: Implications for colloidal stability under environmental stresses. Food Chemistry, 2024, 431: 136967. |
Liu, Zelong1,*; Zhao, Mengmeng1; Shehzad, Qayyum; Wang, Jing*; Sun, Baoguo. (2023). Whippable emulsions co-stabilized by protein particles and emulsifiers: The effect of emulsifier type. Food Hydrocolloids, 137, 108379. |
刘泽龙,李健,王静，孙宝国*.“双循环”新格局下我国食品营养与健康产业发展策略研究[J].中国工程科学,2022,24(06):72-80. |
Liu, Zelong*; Zhao, Mengmeng; Wang, Jing; Zuo, Min*; Pei, Chengli. (2022), A bibliometric review of progress and trends in food factory design research. International Journal of Food Science & Technology. 58: 520-534. |
Liu, Zelong*; Cao, Zhenyu*; Zhao, Mengmeng; Zhang, Huijuan; Wang, Jing*; Sun, Baoguo. Synergistic influence of protein particles and low-molecular-weight emulsifiers on the stability of a milk fat-based whippable oil-in-water emulsion. Food Hydrocolloids, 2022, 127: 107520. |
Liu, Zelong1, *; Cao, Zhenyu1; Wang, Jing*; Sun, Baoguo. (2022). Chlorine dioxide fumigation: An effective technology with industrial application potential for lowering aflatoxin content in peanuts and peanut products. Food Control, 136, 108847. |
Cao, Zhenyu1; Liu, Zelong1,*; Zhang, Huijuan; Wang, Jing*; Ren, Shuncheng. Protein particles ameliorate the mechanical properties of highly polyunsaturated oil-based whipped cream: A possible mode of action. Food Hydrocolloids, 2020, 99, 105350. |
Liu, Zelong*; Cao, Xue; Ren, Shuncheng; Wang, Jing and Zhang, Huijuan. Physicochemical characterization of a zein prepared using a novel aqueous extraction technology and tensile properties of the zein film. Industrial Crops and Products. 2019 130, 57-62. |
授权专利 |
一种熏蒸施药方法在油籽中的应用及其处理方法和制品，ZL202111202822.4，中国发明专利，第一发明人 |
一种保鲜剂及其制备方法、保鲜涂膜溶液及其用途，ZL202210079621.8，中国发明专利，第一发明人 |
植源性材料加工装置、加工方法及产品，ZL202210112732.4，中国发明专利，第一发明人 |
一种全籽粒小麦试验检测系统及方法，ZL202310205340.7，中国发明专利，第一发明人 |
Protein Product and Preparation Method Thereof，US11453707B2，美国发明专利，第一发明人 |
著作 |
《2014–2015粮油科学技术学科发展报告》 粮油营养学科的现状与发展，中国科学技术出版社，参编，11/16 |
《2018–2019粮油科学技术学科发展报告》 综合报告（P1-46），中国科学技术出版社，参编，6/7 |
《我国食品营养与健康产业发展战略研究》，中国工程院，2022，6/21 |
获奖情况 |
玉米湿磨加工绿色增效关键技术与产业应用，2022年海南省科学技术进步奖二等奖，排名第一 |
淀粉湿磨工艺玉米浆蛋白增值利用关键技术及装备开发，2018年中国粮油学会科学技术奖三等奖，排名第一 |
食品级玉米蛋白新型制备关键技术，2017年京津冀“优秀科技成果大赛”金奖，排名第一 |
