2020年度,谷物科学国际合作中心及谷物科学与营养创新团队紧密围绕陕西急需、优势突出、区域一流、科技创新,开展科学研究和人才培养,共获批项目7项,其中国家青年自然科学基金项目1项,省部级项目4项,其他项目2项,到位经费159万元。发表相关论文22篇,其中SCI 13篇,核心期刊9篇。获批2020年陕西省高等学校科学技术奖一等奖1项。培养招收博士研究生3人(牛倩文、董锐、 Hamad Rafique),毕业硕士研究生10人(张凯龙、李肖汶、皇甫文倩、赵彤、景雨纯、贾方圆、许江彬、周定婷、党辉、杨可),张凯龙到美国田纳西大学攻读博士学位,许江彬、赵彤分别在江南大学、西北大学攻读博士学位。指导本科毕业生12人。
一、获批项目清单
序号 |
课题名称 |
类别 |
编号 |
负责人 |
经费(万元) |
1 |
谷物食品科学与营养创新团队 |
陕西省创新人才计划 |
2020TD-049 |
胡新中 |
50 |
2 |
国家燕麦荞麦产业技术体系岗位专家 |
农业部现代农业产业技术体系 |
CARS-07-E-1 |
胡新中 |
43 |
3 |
碱敏微胶囊抗菌复合包装膜的控释机制研究 |
国家青年科学基金项目 |
32001630 |
任 田 |
24 |
4 |
基于紫苏花青素活性智能包装膜的研制及其对猪肉的保鲜与新鲜度检测 |
陕西省重点研发计划项目 |
2020NY-151 |
任 田 |
10 |
5 |
基于小扁豆抗性淀粉的活性成分缓释材料关键加工技术与应用研究 |
陕西省科技计划重点研发计划项目 |
2020NY-130 |
马 蓁 |
10 |
6 |
鲜面加工储运技术及营销模式开发 |
金沙河校企合作项目 |
H206003 |
李小平 |
10 |
7 |
杂环卤胺单体MC对致病菌的膜损伤机理及卤胺抗微生物作用的构效关系研究 |
中央高校基本科研业务项目 |
|
任 田 |
12 |
二、获批项目清单
1. Gong Yuyuan, Xu shuya, He Ting, DongRui, Ren Tian ,Wang Xiaolong, Hu Xinzhong*. Effect of quick-freezing temperature on starch retrogradation and ice crystals properties of steamed oat roll-ScienceDirect[J]. Journal of Cereal Science, 2020, 96,103109.
2. Niu Qianwen, Dong Rui, Maria Cristina Messia, Ren Tian, Hu Xinzhong*. Selenium in Se-enriched tartary buckwheat (Fagopyrum tataricum L. Gaertn.): Its molecular form and changes during processing[J].Journal of Cereal Science, 2020,95,103022.
3. Xu Shuya, Dong Rui, Liu Yu, Wang Xiaolong, Ren Tian, Ma Zhen,Liu Liu, Li Xiaoping, Hu Xinzhong*. Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage[J]. Journal of Cereal Science, 2020,92,102921.
4. Li Junjun, Pang Bing, Yan Ximei, Shang Xiaoya, HuXinzhong*, Shi Junling*.Prebiotic properties of different polysaccharide fractions from Artemisia sphaerocephala Krasch seeds evaluated by simulated digestion and in vitro fermentation by human fecal microbiota[J].Internatinal journal of Biological Macromolecules,2020,162:414-424.
5. Li Junjun, Pang Bing, Shao Dongyan, Jiang Chunmei, Hu Xinzhong*, Shi Junling*. Artemisia sphaerocephala Krasch polysaccharide mediates lipid metabolism and metabolic endotoxaemia in associated with the modulation of gut microbiota in diet-induced obese mice[J]. Internatinal journal of Biological Macromolecules,2020,147:1008-1017.
6. Dong Rui , Niu Qianwen , Zhang Kailong , Hu Xinzhong*. The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles[J]. Food Science & Nutrition, 2020(3):1-10.
7. Zhao Tong, Li Xiaoping*, Ma Zhen, Hu Xinzhong, Wang Xulin, Zhang Daiyan. Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch[J]. International journal of biological macromolecules, 2020,163:2286-2294.
8. Hu Jingwei, Li Xiaoping*, Jing Yuchun, Hu Xinzhong, Ma Zhen, Liu Rui ,Song Guihua,Zhang Daiyan.Effect of gaseous ozone treatment on the microbial and physicochemical properties of buckwheat-based composite flour and shelf-life extension of fresh noodles[J].Journal of cereal science,2020,95,103055.
9. Ma Zhen*, Hu Xinzhong, Joyce I. Boye. Research Advances on the Formation Mechanism of Resistant Starch Type III A Review. Critical Reviews in Food Science and Nutrition,2020,60(2):276-297.
10. Xu Jiangbin, Ma Zhen*, Li Xiaoping, Liu Liu, Hu Xinzhong. A more pronounced effect of type III resistant starch vs. type II resistant starch on ameliorating hyperlipidemia in high fat diet-fed mice is associated with its supramolecular structural characteristics[J]. Food & Function, 2020, 11(3):1982-1995.
11. Ren Namei, Ma Zhen*, Xu Jiangbin, Hu Xinzhong. Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments[J]. Food Chemistry, 317,126464.
12. Jia Fangyuan, Ma Zhen*, Hu Xinzhong . Controlling dough rheology and structural characteristics of chickpea-wheat composite flour-based noodles with different levels of Artemisia sphaerocephala Krasch. gum addition[J]. International Journal of Biological Macromolecules, 2020, 150,605-616
13. Wang Xiaolong, Rudi Appels*, Zhang Xiaoke, Ferenc Bekes, Dean Diepeveen, Ma Wujun ,Hu Xinzhong, Shahidul Islam.Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing. Food Chemistry,2020,312(15),126038.
14. 胡新中*,董锐,李小平,等. 新型冠状病毒防控期间我国粮食行业应急能力分析[J].中国粮油学报,2020,35(05):204-209.
15. 龚玉圆,冯媛,王晓龙,马蓁,任田,李小平,刘柳,胡新中*.加工方式对燕麦制品营养成分及功能特性的影响[J].中国粮油学报,2020,35(9):21-27.
16. 胡新中*,闫喜梅,马蓁,张清安,李小平.新型冠状病毒防控对我国食品学科线上教育的影响[J]..大学教育,2020,(12):194-198.
17. 范欣,李小平*,胡经纬,景雨纯,赵彤,程志远,王旭琳,张岱岩.亲水胶体对淀粉理化性质的影响及机理研究进展[J].. 中国粮油学报,2020,35:195-202.
18. 景雨纯,马霞,李小平*,等. 多酚对美拉徳反应中丙烯酰胺的抑制率研究[J]. 中国粮油学报,2020,35(02):149-154.
19. 李小平*,王晓龙,任田,胡新中. 食品工程硕士创新创业教育模式的构建研究[J].农产品加工,2020,511(9):85-89.
20. 任娜梅,马蓁*,胡新中. 抗性淀粉体外分析方法的优劣势比较及研究进展[J].中国粮油学报,2020,11:169-178.
21. 任田. 食品原料学实验课程教学方法改革与探索[J]. 绿色科技,2020,19:221-222.
22. 任田.开启食品科学的大门—新形势下《食品历史与文化》教学的实践与探索[J]. 广东化工,47(19):253-254.
三、获批奖励
2020陕西省高等学校科学技术奖一等奖,《燕麦食品产业化关键技术研究与产品创制》。