11月10日上午

马铃薯蛋白的功能特性、分离提取及应用

Functional properties, isolation, and application of potato protein 

曾凡逵，中国科学院兰州化学物理研究所研究员

Prof. Zeng Fankui， Lanzhou Institute of Chemical Physics of the Chinese Academy of Sciences

食用豆在植物基代乳中的应用与创新

Application and innovation of Pulses in plant-based milk

周素梅，北京工商大学教授

Zhou Sumei, Professor, Beijing Technology and Business University

青稞品质功能评价及加工技术研究

Quality evaluation and processing technology research of highland barley

杨希娟，青海大学研究员

Yang Xijuan, Professor, Qinghai University

苦荞（白、黄）酒功能属性的挖掘与思考

Exploration and consideration on functional properties of Tartary buckwheat Baijiu and Huangjiu

李云龙，山西农业大学研究员

Li Yunlong, Professor, Shanxi Agricultural University

改性处理对藜麦淀粉多尺度结构、理化性质和加工特性的影响

Effect of modification treatment on the starch multi-scale structures, physicochemical and processing properties of quinoa

秦培友，中国农业科学院作物科学研究所副研究员

Qin Peiyou, Associate Professor, Chinese Academy of Agriculture Sciences

小米淀粉与主要谷物淀粉：开发潜力和可行性

Millet Starch vs. Major Cereal Starch: Exploring Potential and Possibilities

Dr. Sanju Bala, Chaudhary Devi Lal University

荞麦粉的特性及荞面饸饹品质改善研究

Properties of buckwheat flour and quality improvements of hele

李小平，陕西师范大学副教授

Li Xiaoping, Associate Professor, Shaanxi Normal University

过热蒸汽技术在不同杂粮品质改良中的应用

Application of Superheated Steam technology in improving the quality of different coarse grains

仇菊，中国农业大学副教授

Qiu Jv, Associate Professor, China Agricultural University

食用豆类抗性淀粉的多尺度结构与生理功能研究

Pulse Resistant Starch: Structural Characterization and Physiological Properties

马蓁，陕西师范大学副教授

Ma Zhen, Associate Professor, Shaanxi Normal University

小米及其关键组分改善血糖功能研究

A systematic study on the improvement of glucose metabolism by millet and its key components

赵卿宇，中国农业大学博士

Zhao Qingyu, Lecturer, China Agricultural University

鲜湿豆丝优势腐败菌鉴定及其防腐保鲜研究

Identification of dominant spoilage bacteria in fresh wet Dousi and the preservation research

陈磊，武汉轻工大学博士

Chen Lei, Lecturer, Wuhan Polytechnic University