11月9日上午

新型食品成分豌豆蛋白的开发与功能改善研究

Developing functionally enhanced pea proteins as innovative food ingredients

Yonghui Li，堪萨斯州立大学教授

Kansas State University

小米蛋白对小米糊化特性及食味品质的影响研究

Effect of protein on the pasting properties and eating quality of foxtail millet

沈群，中国农业大学教授

Shen Qun, China Agricultural University, professor

基于小偃22近等基因系的Glu-D1位点HMW-GS对中国传统面制品品质影响研究

Effects of HMW-GS encoded at Glu-D1 locus on Chinese traditional staple foods based on near-isogenic lines of Xiaoyan 22

张影全，中国农业科学院农产品加工研究所副研究员

Zhang Yingquan, Chinese Academy of Agriculture Sciences, associate professor

基于阿拉伯木聚糖结构靶向修饰解析其调控热诱导面筋蛋白聚集行为机制

Revealing the Regulation Mechanism of Arabinoxylan on the Heat-Jnduced Polymerization Behavior of Wheat Gluten Proteins Based on the Targeted Tailored Arabinoxylan 

王沛，南京农业大学副教授

Wang Pei, Nanjing Agricultural University, associate professor

提升巴西谷物生产技术和营养质量的技术研究Technologies applied to improve the technological and nutritional quality of Brazilian grains

Rosana Colussi, 佩洛塔斯联邦大学教授

Universidade Federal de Pelotas

面筋蛋白与面制品质量

Gluten Proteins and Quality Properties of their Product 

魏益民，中国农业科学院农产品加工研究所教授

Prof.Wei Yimin, Chinese Academy of Agriculture Sciences

亲水胶体对酵母发酵面团流变性的影响

Effect of hydrocolloids on the rheology od yeast raised dough

Katalin Badakné Kerti，匈牙利农业与生命科学大学教授

Prof. Katalin Badakné Kerti，Hungarian University of Agriculture and Life Sciences

超高静压结合蒸制加工处理对小麦蛋白结构和致敏性的影响

Effects of High Hydrostatic Pressure Combined with Steaming on the Structure and Allergenicity  of Wheat Protein

李慧静，河北农业大学教授

Prof. Li Huijing, Hebei Agricultural University

蛋白质与直链淀粉含量对面条质构及其消化动力学的定量研究

Quantitative study on the texture and digestion kinetics of noodles with protein and amylose content  

李明，中国农业科学院农产品加工研究所副研究员

Li Ming，associate professor, Chinese Academy of Agriculture Sciences

磷酸盐对面皮的综合品质及面筋网络结构的影响

The effect of phosphate salts on the comprehension quality and gluten network structure of dough sheets  

邢常瑞，南京财经大学副教授,Nanjing University of Finance and Economics University, China

小麦粉不同内源脂质介导低水分面团体系面筋蛋白质交联方式的差异性研究

Crosslinking Patterns of Gluten Proteins in Low-moisture Dough System Mediated by Wheat Flour Lipids

张庭静，河南工业大学副教授

Henan University of Technology,China