科研 成果 |
论文发表情况: 1、Guo Zengwang, Teng Fei, Huang Zhaoxian, et al. Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs[J]. Food Hydrocolloids, 2020, 105. (一区TOP,IF=11.504) 2、Guo Zengwang, Huang Zhaoxian, Guo Yanan, et al. Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins[J]. Food Hydrocolloids,2021,119.(一区TOP,IF=11.504) 3、Zhaoxian Huang,Zengwang Guo, Dan Xie, Zhenyu Cao, Liang Chen, Hong Wang, Lianzhou Jiang, Qi Shen. Rhizomucor miehei lipase-catalysed synthesis of cocoa butter equivalent from palm mid-fraction and stearic acid: Characteristics and feasibility as cocoa butter alternative[J]. Food Chemistry,2021,343. (一区TOP,IF=9.231,共一作者) 4、Yanan Guo, Zhongjiang Wang, Zhaodong Hu, Zongrui Yang, Jun Liu, Bin Tan,Zengwang Guo, Bailiang Li, He Li. The temporal evolution mechanism of structure and function of oxidized soy protein aggregates[J]. Food Chemistry: X,2022,100382.(一区TOP,IF=6.443,通讯作者) 5、Yichang Wang, Bailiang Li, Yanan Guo, Caihua Liu, Jun Liu, Bin Tan,Zengwang Guo, Zhongjiang Wang, Lianzhou Jiang. Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates[J]. Ultrasonics Sonochemistry,2022,106046.(一区TOP,IF=9.336,通讯作者)6、Fuwei Sun, Bailiang Li, Yanan Guo, Yichang Wang, Tianfu Cheng, Qingyu Yang, Jun Liu, Zhijun Fan,Zengwang Guo, Zhongjiang Wang. Effects of ultrasonic pretreatment of soybean protein isolate on the binding efficiency, structural changes, and bioavailability of a protein-luteolin nanodelivery system[J]. Ultrasonics Sonochemistry,2022,106075.(一区TOP,IF=9.336,通讯作者) 7、Yanan Guo, Bailiang Li, Tianfu Cheng, Zhaodong Hu, Shuangqi Liu, Jun Liu, Fuwei Sun,Zengwang Guo, Zhongjiang Wang. Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein oxidized aggregates[J]. International Journal of Food Science and Technology,2022,100382.(二区,IF=3.713,通讯作者) 8、Bo Lyu, Jiaxin Li, Xiangze Meng, Hongling Fu, Wei Wang, Lei Ji, Yi Wang,Zengwang Guo, Hansong Yu. The Protein Composition Changed the Quality Characteristics of Plant-Based Meat Analogues Produced by a Single-Screw Extruder: Four Main Soybean Varieties in China as Representatives[J]. Foods,2022,103390.(二区,IF=5.561,通讯作者) 9、Tianfu Cheng, Caihua Liu, Zhaodong Hu, Zhongjiang Wang,Zengwang Guo, Effects of γ-Irradiation on Structure and Functional Properties of Pea Fiber[J]. Foods,2022,103390.(二区,IF=5.561,通讯作者) 10、郭增旺,樊乃境,田海芝,等. 小米糠黄酮对H2O2致HepG2氧化应激损伤的保护作用[J].食品科学,2020,41(05):159-165. 11、郭增旺,马萍,刁静静,等. 超微型大豆皮水不溶性膳食纤维理化及吸附特性[J].食品科学,2018,39(05):106-112. 12、郭增旺,郭亚男,李柏良,等. 高压均质条件下大豆蛋白热聚集体结构和乳化特性研究[J].农业机械学报,2021,52(04):351-358+374. 主持课题情况: 1、黑龙江省科技厅:2021年度黑龙江省重点研发计划项目子课题 2、山东省科技厅:2021年度山东省重点研发计划(重大科技创新工程)项目子课题 3、克东禹王大豆蛋白食品有限公司:“功能型大豆蛋白高值化加工关键技术创新与集成” 4、克东禹王大豆蛋白食品有限公司:“储藏期大豆蛋白氧化衰变机制研究” 5、国家粮食与物资储备局:百名博士服务粮企项目 6、广东省科技厅:科技特派员项目 |