betvictor中文

一、主要研究方向

主要从事谷物食品关键组分相互作用及品质调控、谷物加工副产物高值化利用、蛋白/淀粉结构与功能等方面研究工作。

二、研究生招生专业

食品科学、食品与营养专业研究生导师。

三、教学情况

主讲本科生《粮油食品工艺学》、研究生《粮食、油脂及植物蛋白工程》等课程。

四、科研情况

近三年主持科研项目5项，以第一作者/通讯作者在《Food Hydrocolloids》《International Journal of Biological Macromolecules》《Food Chemistry: X》《Journal of the Science of Food and Agriculture》《Journal of Cereal Science》《International Journal of Food Science and Technology》《食品科学》等主流期刊发表学术论文20余篇，其中SCI 15篇，EI/CSCD 6篇，申请国家发明专利3项，鉴定科研成果2项。

五、代表性论文

[1] Kuang J W, Huang J H, Ma W H, et al. Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch[J]. Food Hydrocolloids, 2022: 130, 107716.

[2] Kuang J W, Dang B, Zheng W C, et al. Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins[J]. International Journal of Biological Macromolecules, 2023, 253, 127066.

[3] Kuang J W, Zhang W G, Yang X J, et al. Controlling pea starch gelatinization behavior and rheological properties by modulating granule structure change with pea protein isolate [J]. Food Chemistry: X, 2025, 25, 102218.

[4] Kuang J W, Yang X J, Dang B. Interpenetrating polymer networks of starch and zein as a structural support for gluten-free highland barley dough[J]. International Journal of Biological Macromolecules, 2026, 338, 149837.

[5] Xu K, Kuang J W*. Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch[J]. Food Hydrocolloids, 2024, 156, 110354.