学科方向：食品科学与工程

所属院系：食品学院

研究方向

碳水化合物资源开发与利用、谷物加工与大健康

个人经历

    国家一流课程《食品工程原理》主讲之一

    入选省部级人才

    入选省部级研究生导师团队

    入选省部级本科教学团队

    入选江西省优秀博士学位论文

    现为南昌大学食品科学与资源挖掘全国重点实验室固定成员、南昌大学“食品科学技术与健康”学科特区成员（骨干岗）、教育部教育质量评估中心全国普通高等学校本科教育教学专家组秘书、国家自然科学基金项目函评专家，南昌市知识产权专家。

讲授课程

教学方面，致力于《食品工程原理》课程体系改革，全方位贯通线下、线上和实践教学，入选了江西省高水平本科教学团队（2021）。线下教学方面，主编了“十二五”国家规划教材《食品工程原理》（2024，第二版），获得了国家级一流本科课程（2020）；线上教学方面，主编了《食品工程原理数字课程》（2021），获得了江西省精品在线开放课（2020）；实践教学方面，开发了省级虚拟仿真实验教学项目（2020），指导学生在中国食品科学技术协会举办的学科竞赛中获得全国第一（2024）、全国第二（2022）等好成绩。

学术成就

科研方面，专注于淀粉和主食加工研究，以产业问题为导向，主持国家基金3项、省级课题4项；创新性地阐明了淀粉的还原端聚合转糖苷机制、界面吸附抗老化机制和颗粒溶胀疏水机制；开发了淀粉高温转化技术、淀粉冲调抗结块技术和淀粉造粒3项技术，其中2项技术实现了成果转化；发表SCI论文40余篇，授权专利3件；获得了江西省科技进步一等奖（2023，第7）和江西省优秀博士学位论文（2019），入选了江西省省级示范研究生导师创新团队（2021，第2）和江西省主要学科学术和技术带头人（2022）。

承担课题

[1]   国家自然科学基金委员会, 地区科学基金项目, 32360591, 过热蒸汽高温相变诱导高粘弹性抗性淀粉形成的分子机制, 2024.01至2027.12, 在研, 主持.

[2]   国家自然科学基金委员会, 地区科学基金项目, 32060558, 基于过热蒸汽技术的葛粉冲调性无损改良机制, 2021.01至2024.12, 在研, 主持.

[3]   国家自然科学基金委员会, 青年科学基金项目, 31701641, 稳定态轻碾米的蒸煮行为和食用品质调控, 2018.01至2020.12, 结题, 主持.

[4]   江西省科技厅，江西省部级人才培养计划，20225BCJ23028，无定型淀粉的熔融相变行为及其流变性调控研究， 2023.01至2025.12，在研，主持。

[5]   江西省科技厅，江西省重点研发计划，20212BBF63032，颗粒无损型葛粉冲调性改良技术和产品研发，2021.07至2024.06，在研，主持。

[6]  江西省科技厅，江西省青年科学基金，20192BAB214024，耐贮轻碾籼米的糊化和质构品质调控，2019.01至2021.12，结题，主持。

[7]   江西省科技厅，江西省“三区”人才支持计划，赣财文指202114号，井冈山茶叶团，2021.11至今，在研，主持。

[8]   江西筷舞餐饮管理有限公司，企业横向，HX202311210003，健康米粉和瓦罐汤工业化技术及产品研发，2023.09-2028.09，300万（到账100万），在研，主持。

[9]   安徽骏捷宠物用品有限公司，企业横向，CX20210426003，淀粉基和纤维基猫砂研发，2021.04至2024.04，50万，50万（到账50万），在研，主持。

论文专著

[1]  Wu Jianyong; Chen Jun, Liu Wei*; Liu Chengmei*; Zhong Yejun; Luo Dawen; Li Zhongqiang; Huang Zonglan; Selective peroxidase inactivation of lightly milled rice by superheated steam, Journal of Cereal Science, 2014, 60(3): 623-630.（第一作者）

[2]   吴建永，刘成梅*，刘伟，罗达文，李中强.大米加工精度检测方法研究进展.食品工业科技，2015，36 (18)，395-398. (第一作者)

[3]   Wu Jianyong; Chen Jun; Liu Wei*; Liu Chengmei*; Zhong Yejun; Luo Dawen; Li Zhongqiang; Guo Xiaojuan; Effects of aleurone layer on rice cooking: A histological investigation, Food Chemistry, 2016, 191: 28-35.（第一作者）

[4]  Wu Jianyong; David Julian McClements; Chen Jun; Liu Wei; Luo Shunjing; Liu Chengmei*; Improvement in storage stability of lightly milled rice using superheated steam processing, Journal of Cereal Science, 2016, 71: 130-137. （第一作者）

[5]  Wu Jianyong; David Julian McClements; Chen Jun; Hu Xiuting; Liu Chengmei*; Improvement in nutritional attributes of rice using superheated steam processing, Journal of Functional Foods, 2016, 24: 338-350.（第一作者）

[6]   Hu Xiuting; Guo Baozhong; Liu Chengmei; Yan Xiaoyan; Chen Jun; Luo Shunjing; Liu Yunfei; Wang Haoqiang; Yang Rong; Zhong Yejun; Wu Jianyong*; Modification of potato starch by using superheated steam, Carbohydrate Polymers, 2018, 198: 375-384. (通讯作者)

[7]   Ye Jiangping; Yang Rong; Liu Chengmei; Luo Shunjing; Chen Jun; Hu Xiuting;  Wu Jianyong*; Improvement in freeze-thaw stability of rice starch gel by inulin and its mechanism, Food Chemistry, 2018, 268: 324-333. (通讯作者)

[8]   Liu Chengmei; Yan Xiaoyan; Xu Xingfeng; Guo Baozhong; Yang Rong; Chen Jun; Zhong Yejun; Luo Shunjing; Xu Jianguo; Wu Jianyong*; Changes in granular swelling and rheological properties of food crop starches modified by superheated steam, Starch-Stärke, 2019, 71(3-4): 1800132. (通讯作者)

[9]   Wang Haoqiang; Wu Jianyong*; Luo Shunjing; Zou Pei; Guo Baozhong; Liu Yunfei; Chen Jun; Liu Chengmei*; Improving instant properties of kudzu powder by extrusion treatment and its related mechanism, Food Hydrocolloid, 2020, 101:105475. (通讯作者)

[10] Zhong Yejun; Xiang Xiaoyue; Zhao Jincheng; Wang Xiaohuang; Chen Ruiyun; Xu Jianguo; Luo Shunjing; Wu Jianyong*; Liu Chengmei; Microwave pretreatment promotes the annealing modification of rice starch, Food Chemistry, 2020, 304: 125432. (通讯作者)

[11] Zhong Yejun; Xiang Xiaoyue; Chen Tingting; Zou Pei; Liu Yunfei; Ye Jiangping;  Luo Shunjing; Wu Jianyong⁎; Liu Chengmei⁎; Accelerated aging of rice by controlled microwave treatment, Food Chemistry, 2020, 323: 126853. (通讯作者)

[12] Wu Jianyong; Xu Shunqian; Huang Ying; Zhang Xuan; Liu Yunfei; Wang  Haoqiang; Zhong Yejun⁎; Bai Long⁎; Liu Chengmei; Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatment, Food Chemistry, 2022, 386: 132819. (第一作者)

[13] Luo Shunjing; Zhou Bingbing Cheng Lanlan; Huang Jingyi; Zou Pei; Zeng Yingying; Huang Shijin; Chen Tingting; Liu Chengmei; Wu Jianyong⁎; Pre-fermentation of rice flour for improving the cooking quality of extruded instant rice, Food Chemistry, 2022, 386: 132757. (通讯作者) 

[14] Zhong Yejun; Yang Lei; Dai Taotao; Zhu Ziyi; Chen Hongyu; Wu Jianyong⁎; Gong Er Sheng⁎; Flavonoids enhance gel strength of ovalbumin: Properties, structures and interactions, Food Chemistry, 2022, 387: 132892. (通讯作者) 

[15] Wu Jianyong; Xu Shunqian; Yan Xiaoyan; Zhang Xuan; Xu Xingfeng; Li Qian; Ye, Jiangping; Liu Chengmei. Effect of homogenization modified rice protein on the pasting properties of rice starch, Foods, 2022, 11, 1601. (第一作者) 

[16] Liu Minjuan; Huang Lei; Wan Boyi; Ai Fengling; Tian Zhewei; Liang Yuting;  Wu Jianyong*; Liu Chengmei; Preferred characteristics of starch powder for producing starch pearls by disc granulation, Starch-Stärke, 2023, 2300056. (通讯作者)

[17] Zhong Yejun, Sun Shan, Dai Taotao, Zhang Hui, Wu Jianyong*, Gong Er Sheng*. Phycocyanin-chitosan complex stabilized emulsion: Preparation, characteristics, digestibility, and stability, Food Chemistry, 2024, 260: 129253. (通讯作者) 

[18] Wang Zhiyue, Deng Zeyuan, Yu Chengwei, Wu Jianyong*, Ting Luo*, Effects of steam explosion on raspberry leaf structure and the release of water-soluble nutrients and phenolics, Food Chemistry, 2024, 445: 138708. (通讯作者) 

[19] Peng Zhenhuan; Wu Minghua; Liao Qichao; Zhu Nanwei; Li Yue; Huang Ying;  Wu Jianyong*; Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification, Carbohydrate Polymers, 2024, 336: 122130. (通讯作者) 

[20] Chen Ruiyun; Yan Xudong; Cai Mingxi; Cai Jiamei; Dai Taotao; Liu Yunfei; Wu Jianyong*; Impact of germination on the edible quality and nutritional properties of brown rice noodles, Foods, 2024, 13, 2152. (通讯作者) 

[21] Liao Qichao#; Wu Minghua#; Cai Mingxi; Cai Jiamei; Peng Zhenhuan; Huang Xiaoxin; Zhong Yejun*; Wu Jianyong*; Prevent lumping during hot-water rehydration of lotus rhizome powder by restricted swelling treatment, Food Chemistry, 2024, 460, 140410.（通讯作者）

[22] Zhong Yejun; Wang Yazhe; Wu Jianyong*; David Julian McClements; Huang Wenrong; Zou Liqiang; Gong Er Sheng*; Lactobacillus plantarum-loaded pomelo pith matrix gel beads: Fabrication, characterization, and regulatory effects on human gut microbiota, Food Hydrocolloids, 2025, 163, 111094. （通讯作者）

[23] Zhu Nanwei; Li Yue; Huang Ying; Ai Fengling; Wan Boyi; Mao Minling; Zhong Yejun; Liu Chengmei; Wu Jianyong*; Interface behavior and emulsifying capacity of cow cockle starch: A candidate for stabilizing food-grade pickering emulsions, Food Chemistry, 2025, 473:143071.（通讯作者）

[24] Yan Xiaoyan; Li Tian; Xiao Hong; Luo Shunjing; Chen Tingting; Ruan Rongsheng; Liu Yuhuan; Wu Jianyong*; Liu Chengmei*; Heat-stable single-helical structures formed during the extrusion process play a key role in the cooking and texture qualities of rice noodles, International Journal of Biological Macromolecules, 2025, 301:140066. （通讯作者）