bat365官网的登录入口(中国)有限公司

个人简介

王晓龙，博士，副教授。2017年获西北农林科技大学作物遗传育种专业农学博士学位。博士期间受国家留学基金委资助于2013年至2016年在澳大利亚默多克大学（Murdoch University）澳-中小麦改良中心（ACCWI）进行联合培养。2017年6月入职bat365在线平台官网，主要从事谷物加工与营养品质形成机理和谷物食品品质改良的相关研究。

联系方式：wangxiaolong23@snnu.edu.cn

主持或参加的主要科研项目

(1) 国家自然科学基金委员会, 青年科学基金项目, 31801460, 加热糊化过程中小麦Glu-D1和Glu-B1位点HMW-GS组成影响面团粘度的机理研究, 2019-01-01 至 2021-12-31, 27万元, 结题, 主持.

(2) 陕西省科技厅, 国际科技合作计划项目-重点项目, 2022KWZ-02, 抗消化性多谷物营养粉制备关键技术研究, 2022-01 至 2024-12, 30万元, 在研, 主持.

(3) 陕西省科技厅, 重点研发计划一般项目, 2019NY-145, 多谷物营养半干面加工关键技术研究, 2019-01至 2020-12, 8万元, 结题, 主持.

(4) 陕西省科技厅, 创新能力支撑计划项目-科技创新团队项目, 2020TD-049, 谷物食品科学与营养创新团队, 2020-06 至 2023-05, 50万元, 在研, 参与.

(5) 陕西省科技厅, 重点研发计划重点产业创新链群, 2019ZDLNY04-04, 陕西传统面制主食品产业提升及示范, 2019-01 至 2021-12, 60万元, 结题, 参与.

代表性论文

(1) Peng Pai; Wang Xiaolong*; Zou Xiaoyang; Zhang Xiaoke; Hu Xinzhong ; Dynamic behaviors ofprotein and starch and interactions associated with glutenin composition in wheat dough matricesduring sequential thermo-mechanical treatments, Food Research International, 2022, 154: 110986.

(2) Pai Peng; Xiaolong Wang*; Mei Liao; Xiaoyang Zou; Qianying Ma; Xiaoke Zhang; Xinzhong Hu; Effects of HMW-GSs at Glu-B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough, Journal of the Science of Food and Agriculture, 2022, 12340.

(3) Xiaoyang Zou; Xiaolong Wang*; Mi Zhang; Pai Peng; Qianying Ma; Xinzhong Hu ; Pre-baking-steaming of oat induces stronger macromolecular interactions and more resistant starch in oatbuckwheat noodle, Food Chemistry, 2022, 400: 134045.

(4) 彭湃; 王柯; 王晓龙*; 胡新中*; 李小平; 邹晓阳; 燕麦、荞麦面条品质提升研究进展, 中国粮油学报, 2021, 36(4): 153-160.

(5) Wang Xiaolong; Peng Pai; Appels Rudi; Tian Linpei; Zou Xiaoyang; Macromolecular networksinteractions in wheat flour dough matrices during sequential thermal-mechanical treatment, Food Chemistry, 2021, 366: 130543.

(6) Wang Xiaolong; Appels Rudi; Zhang Xiaoke; Diepeveen Dean; Torok Kitti; Tomoskozi Sandor; Bekes Ferenc; Ma Wujun; Sharp Peter; Islam Shahidul ; Protein interactions during flour mixing using wheat flour with altered starch, Food Chemistry, 2017, 231: 247-257.

(7) Wang Xiaolong; Appels Rudi; Zhang Xiaoke; Bekes Ferenc; Torok Kitti; Tomoskozi Sandor; Diepeveen Dean; Ma Wujun; Islam Shahidul; Protein-transitions in and out of the dough matrix in wheat flour mixing, Food Chemistry, 2016, 217: 542-551.

(8) Wang Xiaolong; Zhang Yingquan; Zhang Bo; Florides Christakis George; Gao Zheng; Wang Zhonghua; Zhang Xiaoke; Wei Yimin; Comparison of quality properties between high-molecularweight glutenin subunits 5+10 and 2+12 near-isogenic lines under three common wheat genetic backgrounds, Cereal Chemistry, 2018, 95(2018): 575-583.

(9) Wang Xiaolong; Appels Rudi; Zhang Xiaoke; Bekes Ferenc; Diepeveen Dean; Ma Wujun; Hu

Xinzhong; Islam Shahidul; Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing, Food Chemistry, 2019, 312: 126038.

(10) Xiaoyang Zou; Xiaolong Wang*; Liang Li; Pai Peng; Qianying Ma; Xinzhong Hu; Rudi Appels; Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties andthe Underlying Mechanism, Foods, 2022, 11(21), 11213432.

获批专利

ZL201110398101.5; 201110398102.X; ZL201110398103.4; ZL201310342430.7; ZL201310345209.7.