教研 科研 |
(1)山西省科技厅,山西省应用基础研究计划（青年项目）, 202203021222200,基于水溶性多糖与淀粉相互作用及协同保护胃肠道的山药预处理加工机制研究, 2023-01 至2025-12, 5万元,在研,主持 (2)山西省科技厅,山西省高等学校科技创新项目, 2021L337,产地加工过程中损失的多糖对淀粉质量的 影响, 2021-09至2024-09, 5万元,在研,主持 (3)山西省科技厅,来晋工作优秀博士奖励基金, 20212018, SiO2的添加对山药淀粉水凝胶形成的影响, 2021-01至2024-01, 5万元,在研,主持 (4)yl6809永利官网,校级科研启动基金, 20202067,山药粘液及粘液蛋白的物化特征研究, 2019-12至2023-12, 60万元,在研,主持 |
主 要 成 果 |
1. Wang Ying, Chen Xuetao, Ping Zhao, Ren Lu, Li Xia*, Gao Wenyuan*,Physicochemical characteristics and immunoregulatory activities of polysaccharides from five cultivars of Chrysanthemi Flos. Food Science & Nutrition, 2022, 10(5) : 1391-1400. 2. 王莹, 孙嘉辰, 李霞, 高文远. 基于建立成分活性权重函数的当归酒炙工艺评价研究, 中草药, 2022, 53 (10), 3104-3021. 3. Wang Ying, Li Xia*,Zhao Ping, Qu Zhuo, Bai Detao, Gao Xiaoxiao, Zhao Chengcheng, Chen Jie, Gao, Wenyuan*.Physicochemical characterizations of polysaccharides from Angelica Sinensis Radix under different drying methods for various applications. International journal of biological macromolecules,2019, 121: 381-389. 4. Wang Ying, Li Xia*, Chen Xuetao,Zhao Ping, Qu Zhuo, Ma Dan, Zhao Chengcheng, Gao Wenyuan*. Physicochemical properties and bioactivities of polysaccharides from Angelica Sinensis Radix undergoing different stir-frying time during processing with wine. Process Biochemistry,2019, 81:188-196. 5. Wang Ying, Sun Jiachen, Ma Dan, Li Xia*, Gao Xiaoxiao, Miao Jing, Gao Wenyuan*. Improving the contents of the active components and bioactivities ofChrysanthemum morifoliumRamat.: The effects of post-harvest drying methods,Food Bioscience,2019, 29: 9-16. 6. Wang Ying, Li Xia*, Chen Xuetao, Li Bo, Mao Xinhui, Miao Jing, Zhao Chengcheng, Huang Luqi, Gao Wenyuan*.Effects of hot air and microwave-assisted drying on drying kinetics, physicochemical properties, and energy consumption of chrysanthemum. Chemical Engineering and Processing-Process Intensification, 2018, 129: 84-94. 7. Wang Ying, Chen Xuetao, Zhao Chengcheng, Miao Jing, Mao Xinhui, Li Xia*, Gao Wenyuan*.Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis Radix.International Journal of Food Science & Technology, 2017, 52.6: 1324-1332. 8. 王莹,石彩霞,高一帆.一种中药饮片加工装置. ZL202220092669.8 [P], 2022-01-14. |
