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、微生物菌肥的推广与应用。
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 Technology、International Journal of Biological Macromolecules、Journal of Food Science & Technology、Grain & 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-mail：mrjiafeng@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.
