个人简介
学习经历
2003.9-2006.6 江南大学食品学院攻读博士学位
2000.9-2003.4 江南大学食品学院攻读硕士学位
1996.9-2000.6 河南工业大学粮食工程系攻读学士学位
工作经历
2015.6-至今 江南大学博士生导师
2014.10-至今 江南大学食品学院教授
2012.9-2013.9 比利时鲁汶大学博士后，导师Jan Delcour
2008.4-至今 江南大学硕士生导师
2007.8-2014.10 江南大学食品学院副教授
2006.6-2007.7 江南大学食品学院校聘副教授
学术及社会兼职
全国粮食行业青年拔尖人才
江苏省“青蓝工程”优秀青年骨干教师
中国粮油学会面条制品分会常务理事兼副秘书长
中国粮油学会食品分会常务理事
中国食品科学技术学会高级会员
中国粮油学会面条制品分会专家委员会委员
中国全谷物理事会专家委员会委员
河南中鹤现代农业开发集团有限公司技术顾问（2017-2020）
克明面业振华食品研究院外聘专家（2016-2019）
近期论文
查看导师新发文章
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1. Zheng ZY, Guo XN, Zhu KX*, Peng W, and Zhou HM*. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones. Food Chemistry, 2017, 227: 264-270.
2. Guo XN*, Wei XM, and Zhu KX. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles. Food Chemistry, 2017, 221: 1178-1185.
3. Zhao HM, Guo XN, and Zhu KX*. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chemistry, 2017, 217: 28-36
4. Li M*, Ma M, Zhu KX*, Guo XN, and Zhou HM. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles Understanding the deterioration mechanisms of fresh noodles. Food Chemistry, 2017, 216: 374-381.
5. Li Y, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Interaction of barley D--glucan with wheat starch: Effect on the pasting and rheological properties. International Journal of Biological Macromolecules, 2016, 92: 70-76.
6. Wang XY, Guo XN*, and Zhu KX*. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. Food Chemistry, 2016, 201: 275-283
7. Luo Y, Li M, Zhu KX, Guo XN, Peng W, and Zhou HM*. Heat-induced interaction between egg white protein and wheat gluten. Food Chemistry, 2016, 197: 699-708.
8. Li M*, Zhu KX*, Sun QJ, Amza T, Guo XN, and Zhou HM. Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration Understanding the quality changes in semi-dried noodles. Food Chemistry, 2016, 194: 797-804.
9. Zheng ZY, Guo XN, Zhu KX*, Peng W, and Zhou HM*. The optimization of the fermentation process of wheat germ for flavonoids and two benzoquinones using EKF-ANN and NSGA-II. RSC Advances, 2016, 6: 53821-53829.
10. Liu BY, Zhu KX, Peng W, Guo XN, and Zhou HM*. Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates. RSC Advances, 2016, 6: 27659-27668.
11. Sheng Q, Guo XN, and Zhu KX*. The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread. Packaging Technology and Science, 2015, 28: 775-787
12. Bian YY, Guo J, Majeed H, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Ferulic acid renders protection to HEK293 cells against oxidative damage and apoptosis induced by hydrogen peroxide. In Vitro Cellular & Developmental Biology - Animal, 2015, 51: 722-729
13. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran. Food and Bioprocess Technology, 2015, 8: 1552-1560
14. Zhang B, Guo XN*, Zhu KX, Peng W, and Zhou HM. Improvement of emulsifying properties of oat protein isolate–dextranconjugates by glycation. Carbohydrate Polymers, 2015, 127: 168-175
15. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Reducing phytate content in wheat bran by directly removing the aleurone cell content with teeth roller mill and ultrasonic cleaner. Journal of Cereal Science, 2015, 64: 133-138.
16. Zhu KX*, Wang XP, and Guo XN. Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates. Journal of Functional Foods, 2015, 12: 23-32.
17. Luo LJ, Guo XN, and Zhu KX*. Effect of steaming on the quality characteristics of frozen cooked noodles. LWT-Food Science and Technology, 2015, 62(2): 1134-1140.
18. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Activation of endogenous phytase and degradation of phytate in wheat bran. Journal of Agricultural and Food Chemistry, 2015, 63(4): 1082-1087.
19. Bian YY, Guo J, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Resistance investigation of wheat bran polyphenols extracts on HEK293 cells against oxidative damage. RSC Advances, 2015, 5(21): 16116-16124.
20. Bian YY, Guo J, Zhu KX*, Guo XN, Peng W, Majeed H, and Zhou HM*. Macroporous adsorbent resin-based wheat bran polyphenol extracts inhibition effects on H2O2-induced oxidative damage in HEK293 cells. RSC Advances, 2015, 5(27): 20931-20938.
21. Zhu KX*, Dai X, Guo XN, Peng W,and Zhou HM. Retarding effects of organic acids, hydrocolloids and microwave treatment on the discoloration of green tea fresh noodles. LWT-Food Science and Technology, 2014, 55(1): 176-182.
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