人才培养

1. 湖南省优秀硕士论文，祝    红，2022

2. 湖南省优秀硕士论文，李    艳，2019

3. 长沙理工大学优秀硕士论文，莫西亚，2024

4. 硕士研究生卓越奖学金，徐    丽，2023

5. 硕士研究生国家奖学金，徐    丽，2023

6. 硕士研究生国家奖学金，徐    丽，2022

7. 硕士研究生国家奖学金，强楠楠，2022

8. 硕士研究生国家奖学金，祝    红，2019

9. 硕士研究生国家奖学金，祝    红，2018

10. 硕士研究生国家奖学金，钟春梅，2013

代表文章（第一作者或通讯作者）

1. Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation. Food Hydrocolloids, 2024, 151, 109877.

2. Rheological properties on indica rice determined by starch structure related enzymatic activities during after-ripening. International Journal of Biological Macromolecules, 2024, 269, 131738

3. Identification and evaluation of spoilage potential of four Bacillus strains  isolated from slimy rice noodles. Food Microbiology, 2023, 110, 104160

4. Soybean protein isolate affects in vitro digestion properties of fermented indica  rice starch by regulating its gel characteristics. Food Hydrocolloids, 2023, 145, 109165.

5. Digestibility and structure changes of indica rice starch during fermentation by Lactobacillus plantarum. LWT- Food Science and Technology, 2023, 187, 115392.

6. In vitro digestion, fecal fermentation, and gut bacteria regulation of brown rice gel prepared from rice slurry backfilled with rice bran. Food Hydrocolloids, 2022, 133, 107986.

7. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains. Food Research International, 2022, 160, 111681.

8. Whole-grain flat rice noodles improve lipid metabolism in high-fat-diet-fed mice in association with gut microbiota. International Journal of Food Science and Technology, 2023, 58: 1856-1867.
   

9. Effects of rice bran fermented with Lactobacillus plantarum on palatability, volatile profiles, and antioxidant activity of brown rice noodles. International Journal of Food Science and Technology, 2022, 57, 5048–5056

10. Chemical composition, structure and functional properties of rice bran dietary fiber modified by cellulase treatment. Food Chemistry, 2021, 342, 128352. （ESI）

11. Effect of  Lactobacillus plantarum fermentation on volatile flavors of mung beans. LWT- Food Science and Technology, 2021, 146, 111434.  
    

12.  The role of indica starch in the mechanism of formation of fresh rice noodles. J Cereal Sci, 2021, 99, 103212 

13. Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran. Food Chemistry, 2020,330: 127156.

14. The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy. LWT- Food Science and Technology, 2020 (130): 109610.

15. Links between microbial compositions and volatile profiles of rice noodle fermentation liquid evaluated by 16S rRNA sequencing and GC-MS. LWT- Food Science and Technology,  2020 (118): 108774.

16. Effect of soy protein isolate on textural properties, cooking properties and flavor of whole-grain flat rice noodles. Foods, 2021, 10(5).

17. Volatile profiles of fresh rice noodles fermented with pure and mixed cultures. Food Research International, 2019(119): 152-160. 

18. Effects of hot air-drying treatment on the quality attributes of semidry-milled Indica rice. Journal of Cereal Science, 2018(79): 93-97.

1. 一株发酵粘液乳杆菌及其在调控米制品风味中的应用

2. 一种全谷物米粉（切粉）的制备方法

3. 一株用于改善鲜湿米粉风味的植物乳杆菌,

4. 新型米糠储存装置

5. 新型麦仁储存装置

6. 一种白高粱发芽的方法
   

7. 一种酶法联产大米淀粉和大米蛋白的方法
   

8.  低盐风味腊鱼及其制作方法
   

9. 大米联产高纯度大米蛋白和麦芽糖浆的方法
   

10.  一种大米淀粉基脂肪替代物的制备方法
    

主编著作

1. 《米粉加工工艺学》

2. 《糖尿病这样吃降糖快》

3. 《40周孕妈咪完美饮食指导》

4. 《吃对果蔬排好毒》

5. 《糖尿病食疗智慧》

主持获奖

• 科研获奖
  

1. 中国粮油学会科学技术一等奖

2. 湖南省科技进步二等奖

3. 中国粮油学会科学技术三等奖

• 教学获奖
  

1. 湖南省高等教育教学成果三等奖

2. 湖南省优秀研究生导师