牛斌

《Foods》客座编辑

《Food Chemistry》《Food Research International》等期刊审稿人

1. 国家自然科学基金青年项目，超声波强化淀粉、脂肪酸和蛋白质相互作用及调控馒头品质研究，主持，2022.01-2024.12，30万

2.河南省青年人才托举工程项目，低GI小麦粉的开发及在功能性面制品中的应用研究，主持， 2024.01-2025.12 ，5万

3. 河南农业大学高层次人才青年英才项目，超声波作用下淀粉复合物结构变化及其对馒头品质影响的研究，主持，2022.10-2027.09，50万

1.Bin Niu, Yingnan Qin, Xinhua Xie*, Bobo Zhang, Lilin Cheng, Yizhe Yan*, Effect of ultrasound-pretreated starch on the formation, structure and digestibility of starch ternary complexes from lauric acid and β-lactoglobulin, Ultrasonics Sonochemistry, 2024, 109, 106990（一区, Top期刊）

2.Bin Niu, Yingnan Qin, Xiaopei Zhu, Bobo Zhang, Lilin Cheng, Yizhe Yan*, Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion, International Journal of Biological Macromolecules, 2024, 257, 128647 （一区, Top期刊）

3.Yizhe Yan*, Jiao Fang, Xinxin Zhang, Xiaolong Ji, Miaomiao Shi, Bin Niu*, Insight into formation and structure of wheat starch-lauric acid complexes by extrusion: Effect of plasma-activated water, Food Chemistry, 2025, 469, 142640（一区, Top期刊）

4.Yizhe Yan*, Shuyang Liu, Ziyu Wang, Xinxin Zhang, Xiaolong Ji, Miaomiao Shi, Bin Niu*, Improvement of maize starch-lauric acid complexes by plasma pretreatment: Formation, structure, properties and its related mechanisms, International Journal of Biological Macromolecules, 2025, 291, 139024（一区, Top期刊）

5.Yizhe Yan*, Jiao Fang, Xiaopei Zhu, Xiaolong Ji, Miaomiao Shi, Bin Niu*, Effect of extrusion using plasma-activated water on the structural, physicochemical, antioxidant and in vitro digestive properties of yam flour, Food Chemistry, 2024, 460, 140687（一区, Top期刊）

6.Yizhe Yan*, Xiaopei Zhu, Mengshuang Hao, Xiaolong Ji, Miaomiao Shi, Bin Niu*, Understanding the multi-scale structure, physicochemical and digestive properties of extruded yam starch with plasma-activated water, International Journal of Biological Macromolecules, 2024, 254, 128054（一区, Top期刊）.

7.Yizhe Yan*, Hong An, Yanqi Liu, Xiaolong Ji, Miaomiao Shi, Bin Niu*, Debranching facilitates malate esterification of waxy maize starch and decreases the digestibility, International Journal of Biological Macromolecules, 2023, 242, 125056（一区, Top期刊）

8. Niu Bin, Peng Baixing, Yan Yizhe. Carboxy groups in fatty acids facilitate the formation and thermal stability of starch-fatty acids complexes. International Journal of Food Science and Technology, 0950-5423 2021, 6667–6673

9. Niu Bin; Chao Chen; Cai Jingjing; Yu Jinglin; Wang Shuo; Wang Shujun*. Effects of cooling rate and complexing temperature on the formation of starch-lauric acid-β-lactoglobulin complexes, Carbohydrate Polymers, 2021, 253: 117301.

10. Niu Bin; Chao Chen; Cai Jingjing; Yan Yizhe; Copeland Les; Yu Jinglin; Wang Shuo*; Wang Shujun*; Effect of pH on formation of starch complexes with lauric acid and β-lactoglobulin, LWT-Food Science and Technology, 2020, 132:109915.

11. Niu Bin; Chao Chen; Cai Jingjing; Yan Yizhe; Copelandd Les; Wang Shuo*; Wang Shujun*. The effect of NaCl on the formation of starch-lipid complexes Food Chemistry, 2019, 299: 125133.