时间：2022年7月13日 15：00-19：00 （星期三，北京时间）
方式：线上交流，Microsoft teams平台
参会链接：
https://teams.microsoft.com/l/meetup-join/19%3aLSgKwwHbWC4PSGdMeSeskk73rWzZSXECjefULh1F71Q1%40thread.tacv2/1656934802923?context=%7b%22Tid%22%3a%22e4b11ff2-487d-476c-b55e-322306f4153e%22%2c%22Oid%22%3a%22436552e0-19df-489b-8959-8399fee0df83%22%7d
参会建议：使用IE浏览器打开以上链接直接参会。
报告内容：
| 序号 |
报告名称 |
报告人及单位
|
| 1 |
NUTRITIONAL AND TECHNOLOGICAL QUALITY OF HIGH PROTEIN PASTA |
Maria Cristina Messia, 意大利莫利泽大学 |
| 2 |
RESISTANT STARCH: STRUCTURAL CHARACTERIZATION AND PHYSIOLOGICAL PROPERTIES |
Ma Zhen， 陕西师范大学 |
| 3 |
SUSTAINABLE RE-USE OF BREWER'S SPENT GRAIN FOR THE PRODUCTION OF HIGH PROTEIN AND FIBRE PASTA |
Francesca Cuomo, 意大利莫利泽大学 |
| 4 |
PRE-BAKING-STEAMING OF OAT INDUCES STRONGER MACROMOLECULAR INTERACTIONS AND MORE RESISTANT STARCH IN OAT-BUCKWHEAT NOODLES |
Wang Xiaolong， 陕西师范大学 |
| 5 |
HIGH AMYLOSE WHEAT FLOURS FOR THE DEVELOPMENT OF HEALTHY CEREAL BASED FOODS |
Martina Angelicola1, 意大利莫利泽大学 |
| 6 |
OAT BRAN ATTENUATES HIGH-FAT-DIET INDUCED MUSCULAR DYSFUNCTION BY REGULATING INFLAMMATION STRESS, GUT ADAPTATION AND SYSTEMATIC METABOLISM |
Dongrui， 陕西师范大学 |
| 7 |
COMBINATION OF EMPIRICAL AND FUNDAMENTAL RHEOLOGY FOR DOUGH CHARACTERIZATION: AN INTEGRATED APPROACH |
Silvio Iacovino, 意大利莫利泽大学 |
| 8 |
OAT PROTEIN AND PEPTIDES: APPLICATION AS FUNCTIONAL INGREDIENT, NUTRACEUTICAL DIVERSITY AND PRODUCTION |
Hamad Rafique， 陕西师范大学 |
| 9 |
ACRYLAMIDE IN BAKED PRODUCTS: THE CASE OF NEAPOLITAN PIZZA |
Michela Quiquero, 意大利莫利泽大学 |
报告摘要下载： 
SNNU-MOL workshop Abstract July 13th.pdf
