Research Projects
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Lead the project11items: AmongPrefectural2items Other9items
Participate in the project12items: AmongPrefectural2items National1items Other6items Provincial and ministerial-level3items
Paper Publications
- Bao Meng-xiao,Wang Jie,Zeng Yan,Guo Wen,Li Zhen,Wu Yue,Chen Zhi-gang.Investigating Changes in the Physicochemical and Structural-Functional Properties of Soybean Milk Under an Industry-Scale Microfluidization System,FOOD AND BIOPROCESS TECHNOLOGY,2025,(Co corresponding author)
- Wang Jie, Bao Mengxiao, Yang Liu, Tang Wenbo, Wu Yue, Chen Zhigang.Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective.,Food chemistry,2025,485:144549-144549(Co corresponding author)
- Chen Jin, Chen Zhigang.New insights into how the structure of starch synergistically affects the digestibility, texture, and cooking properties of instant rice noodles incorporated with starch-lipid complexes,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2025,60(1):-(Correspondence Author)
- Wang Jie, Bao Mengxiao, Yang Liu, Tang Wenbo, Wu Yue, Chen Zhigang.Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective,FOOD CHEMISTRY,2025,485:-(Co corresponding author)
- Zeng Yan, Wang Jie, Bao Mengxiao, Wu Yue, Chen Zhigang.Effect of Addition Amount on Rheological, Structural, and Sensory Properties of Whole-Grain Sweet Potato Noodles Using Extrusion,FOODS,2025,14(6):-(Co corresponding author)
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Patents
- 【Patent】陈志刚,王洁,包梦晓,唐文博，一种全豆腐竹的制备方法，ZL202210355871.X，2023
- 【Patent】陈志刚,唐文博,李月华，一种低菌甘薯全粉的制备方法，ZL202210550670.5，2023
- 【Patent】陈志刚,杨莎,何江燕，一种天然低共熔溶剂及其在鲜粉条加工贮藏中应用，ZL201911220147.0，2022
- 【Patent】陈志刚，一种快速复水腐竹的制备方法，ZL202010327385.8，2022
- 【Patent】陈志刚,张念念,吴雨桐,况玉玉，一种湿态即食粉圆及其制备方法，ZL202010732371.4，2022
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