学术兼职

Grain and Oil Science and Technology杂志编委

教育与工作经历

² 2006-2010，食品科学与科技专业博士学位，美国爱荷华立大学(Iowa State University),淀粉化学方向

² 2004-2006，谷物化学专业硕士学位，美国堪萨斯州立大学(Kansas State University)

² 1994-1998，油脂工程专业学士学位，武汉轻工大学

研究领域与方向

淀粉化学与应用

１.利用生物合成、酶改性、物理改性、和化学改性技术等把淀粉精深加工成功能性淀粉及其衍生物，用于食品、医药、玻璃纤维、建材等行业。

２.特种淀粉品种开发，比如高直链淀粉玉米、小麦、水稻开发和推广。

３.基于抗性淀粉的低GI食品开发和推广。

４.淀粉全生物降解材料的开发和推广。

教授课程

淀粉化学、食品工程技术与装备

研究成果

（一）主持的科研项目

1. 小麦营养基因组学解析及功能食品创制与产业化，2023.9-2026.8，河南省重大科技专项，子课题负责人。

（二）代表著作与论文

1) Sha, X., Gu, Z., Zhang, F., & Jiang, H.* (2025). Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility. Food Research International, 201, 115628.

2) Wang, Y., Jiang, L., Cui, K., Gu, Z., Yang, Y., Zhao, R., ... & Jiang, H.* (2024). Thermal and textural properties of extruded rice affect its cooking performances and the texture of the steamed extruded rice. Grain & Oil Science and Technology, 7(4), 237-245.

3) Liu, Z., Cheng, G., Gu, Z., Zhou, Q., Yang, Y., Zhang, Z., ... & Jiang, H.* (2024). Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics. International Journal of Biological Macromolecules, 132111.

4) Gu, Z., Sha, X., Wang, X., Zhao, R., Khashaba, R., Jane, J. L., & Jiang, H.* (2024). Exploring characteristics of waxy wheat starches cross-linked at low levels: Insights from pasting, rheological, and textural properties. Food Bioscience, 61, 104672.

5) Gu, Z., Cheng, G., Sha, X., Wu, H., Wang, X., Zhao, R., ... & Jiang, H.* (2024). Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance. Carbohydrate Polymers, 340, 122303.

6) Zhou, Q., Gu, Z., Cheng, G., Zhao, R., & Jiang, H.* (2024). Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn. Starch‐Stärke, 2300188.

7) Cheng, G., Gu, Z., Yang, Y., Wang, X., Zhao, R., Feng, Y., ... & Jiang, H.* (2024). Understanding resistant-starch formation during drying high-amylose maize kernels. International Journal of Biological Macromolecules, 260(1), 129419.

8) Jiang, H.*, Feng, Y., Jane, J. L., & Yang, Y. (2023). Progress in understanding resistant-starch formation in hydroxypropyl starch: A minireview. Food Hydrocolloids, 109628.

9) Gu, Z., Zhao, R., Feng, J., & Jiang, H.* (2023). Effects of xylanase on starch isolation and functional properties of waxy wheat flour. Journal of Cereal Science, 114, 103775.

10) Gu, Z., Li, X., Zhao, R., Feng, J., & Jiang, H.* (2023). Characterization of four commercial waxy wheats developed in China. Cereal Chemistry, 100(5), 1048-1058.

（三）授权发明专利

1. 蒋洪新，成高民.一种以高直链玉米籽粒为原料制备低消化玉米粉的方法.中国 CN116019195B，2024.03.08.

2. Hongxin Jiang,Christopher Lane.Low 4-methylimidazole caramel color class IV production.美国US11723381B2.2023.08.15.

3. Hongxin Jiang,Chris Lane.Low 4-methylimidazole caramel color class IV production.美国US11058127,2021.07.13.

4. Hongxin Jiang，Brad Ostrander,Chris Lane.Compositions and methods for producing starch with novel functionality.美国US10669553B2,2020.06.02.

5. Hongxin Jiang,Brad Ostrander,Xin Yang,Chris Lane.Thermal-reversible gelling starch.美国US10524492,2020.01.07.

6. Hongxin Jiang,Chris Lane,Brad Ostrander,Xin Yang.Thermal-reversible gelling starch.美国US10712953,2020.07.28.

7. Hongxin Jiang，Brad Ostrander,Chris Lane. Compositions and methods for producing starch with novel functionality.美国US9988641,2018.06.05.

8. Hongxin Jiang,Flipe Torres Diaz,Brad Carnish,Angel Contreras,Juan Carlos Rico,Jesus Adrian Guerra Martinez.Low 4-methylimidazole caramel color class IV production.美国US9732040,2017.08.15.