贾峰

作者:时间:2022-04-02点击数:

贾峰,河南禹州人,博士,中共党员,副教授,硕士生导师,河南工业大学粮食储藏与生物加工技术团队科研骨干教师

主要从事小麦面筋蛋白纯化及品质调控的生物学基础研究微生物菌肥推广与应用。

主持了郑州市普通科技攻关计划、河南省教育厅科学技术研究重点项目基础研究计划、河南省烟草公司科技等项目9项,其中,主持横向科研项目4项,合同金额73.5万元。参与国家十三五重点研发计划项目1项,参与国家自然科学基金4项。主持制定国家(行业)标准3项。参编十三五规划教材2部。

以第一/通讯作者在LWT- Food Science and TechnologyInternational Journal of Biological MacromoleculesJournal of Food Science & TechnologyGrain & Oil Science and Technology、河南工业大学学报(自然科学版)等本领域主流杂志上发表高水平论文70余篇,申请发明专利16项,其中授权5项。获河南省教育厅科技成果奖一等奖1项,河南省教育厅优秀论文三等奖1项,指导本科生获校级优秀本科论文,指导本科生全国大学生生命科学竞赛等省级以上奖励3项。

电话微信):18623718385   E-mailmrjiafeng@163.com;

(一)主要研究领域

食品生物技术、食品科学与工程微生物菌肥等

(二)近年来代表性论文

王杭, 马金婷, 周孟清, 杨帆, 彭颖, 马铠玥, . . . 贾峰. (2023). 特二粉面筋蛋白聚集特性与面筋聚集仪转速关系分析. 河南工业大学学报(自然科学版), 44(2), 89-95.

王雍清, 王嘉璐, 李海峰, 范沛, & 贾峰. (2023). 蛋黄与蛋清对特二粉面筋聚集特性的影响. 食品与机械, 39(4), 9-13, 18.

贾峰, 耿瑞蝶, 张长付, 陈雨, 王琦, & 王金水. (2020). 小麦特一粉和特二粉的面筋聚集特性分析. 河南工业大学学报(自然科学版), 41(1), 1-7.

贾峰, 耿瑞蝶, 刘中文, 陈雨, 刘效谦, & 王金水. (2019). 基于分子生物信息学分析小麦球蛋白的理化特性与结构预测. 河南工业大学学报(自然科学版), 40(2), 1-8,74.

Jia, F., Ye, K., Zhang, C., Zhang, S., Fu, M., Liu, X., . . . Wang, J. (2022). Effects of vitamin C on the structural and functional characteristics of wheat gluten. Grain & Oil Science and Technology, 5(2), 79-88. doi: https://doi.org/10.1016/j.gaost.2022.04.001

Chen, Y., Liang, Y., Jia, F., Chen, D., Zhang, X., Wang, Q., & Wang, J. (2021). Effect of extrusion temperature on the protein aggregation of wheat gluten with the addition of peanut oil during extrusion. International Journal of Biological Macromolecules, 166, 1377-1386.

Mu, M., Geng, R., Yue, Y., Jia, F., Zhang, X., & Wang, J. (2021). Quality prediction of freshly-harvested wheat using GlutoPeak during postharvest maturation. Grain & Oil Science and Technology, 4(4), 174-181.

Liang, Y., Qu, Z., Liu, M., Wang, J., & Jia, F. (2020). Effect of curdlan on the quality of frozen-cooked noodles during frozen storage. Journal of Cereal Science, 95, 103019.

Wang, Q., Jia, F., Zhang, X., Wang, X., Li, J., & Wang*, J. (2020). Transcriptome analysis reveals that the multiple metabolic pathways were related to gluten polymerization in different quality wheats (Triticum aestivum L.). Food Science & Nutrition, 8(8), 4573–4583.

Jia, F., Wang, J., Wang, Q., Zhang, X., Chen, D., Chen, Y., & Zhang, C. (2020). Effect of extrusion on the polymerization of wheat glutenin and changes in the gluten network. Journal of Food Science & Technology, 57(10), 3814-3822.

Jia, F., Zhang, C., Wang, Q., Li, J., Chen, Y., & Wang, J. (2020). Physicochemical and structural characteristics of the Venn components of wheat gliadin. Grain & Oil Science & Technology, 3(1), 18-24.

Jia, F., Wang, J., Chen, Y., Zhang, X., & Zhang, C. (2019). Effect of oil contents on gluten network during the extrusion processing. Czech Journal of Food Sciences, 37(4), 226-231.

Jia, F., Yin, H., Wang, Q., Chen, Y., & Wang*, J. (2019). Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties. Grain & Oil Science and Technology, 2(2), 27-32.

Jia, F., Zhang, S., Zhang, Y., & Wang*, J. (2018). Correlation of gluten molecular conformation with dough viscoelastic properties during storage. Grain & Oil Science and Technology, 1(1), 1-7.

Jia, F., Zhou, X., Chen, F., & Wang*, J. (2015). The calculations and simulation testing on the elastic modulus of wheat.Interdisciplinary Sciences Computational Life Sciences, 7(2), 200-204.

Jia, F., Wang*, J., Fan, P., Yin, H., Guan, J., & Zhou, M. (2014). Analysis of finite element method on mechanical properties of wheat kernel. interdisciplinary Sciences: Computational Life Sciences, 6(3), 340-343.


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