个人简介：
邢俊杰，永利集团3044am官方入口副研究员，硕士生导师，主要从事谷物淀粉及面制主食加工和品质调控方面的研究工作，研究方向为通过开发创新谷物淀粉及面粉加工技术保障原料安全，解决面制品产品保鲜和品质劣变问题，进一步通过精准调控产品品质，创新面制主食设计，开发营养健康型面制主食产品。主持国家自然科学基金青年基金项目、江苏省青年基金项目、中国博士后科学基金项目、“百名博士服务粮企”合作项目及企业横向合作项目等10余项，以第一/通讯作者发表SCI论文10余篇，主编教材《谷物科学原理》（第二版），制定团体标准5项，已发布实施《生湿面制品》、《低菌小麦粉》2项，中国粮油学会面条制品分会理事、中国农业机械学会农副产品加工机械粉会委员。
学习经历：
2012.09-2018.06，中国农业大学，农产品加工及贮藏工程专业，博士
2016.09-2017.09，明尼苏达大学，生物制品及生物工程系，联合培养博士
2008.09-2012.09，河南科技大学，食品科学与工程专业，学士
工作经历：
2022.06-至今，永利集团3044am官方入口，副研究员
2018.07-2022.06，永利集团3044am官方入口，助理研究员
1.国家自然科学基金-青年基金(32101988)，2022.01-2024.12，主持；
2.江苏省自然科学基金-青年基金(BK20190590)，2019.07-2022.06，主持；
3.中国博后科学基金-博后面上项目(2019M651706)，2020.01-2022.12，主持；
4.国家粮食和物资储备局第二批“百名博士服务粮企”项目(1024130201200070)，2019.12-2020.12，主持；
1. Xing J-J, Jiang D-H, Guo X-N, Yang Z, Zhu K-X. Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles [J].Food Control. 2021, 124: 107891.
2. Xing J-J, Jiang D-H, Yang Z, Guo X-N, Zhu K-X. Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles [J].Foods. 2021, 10(4): 844.
3. Xing J-J, Qiao J-Y, Yang Z, Guo X-N, Zhu K-X. Effects of ultrasound-assisted resting on the qualities of whole wheat dough sheets and noodles [J].International Journal of Food Science and Technology. 2021, 56: 5609-5618.
4. Xing J-J, Li D, Wang L-j, Adhikari B. Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch [J].Journal of Food Engineering. 2018, 217: 43-49.
5. Xing J-J, Li D, Wang L-j, Adhikari B. Multiple endothermic transitions of acid hydrolyzed and heat-moisture treated corn starch [J].LWT - Food Science and Technology. 2017, 81: 195-201.
6. Xing J-J, Li D, Wang L-j, Adhikari B. Relationship between biphasic endotherms and multi-stage gelatinization of corn starch in excess water [J].LWT - Food Science and Technology. 2017, 81: 335-342.
7. Xing J-J, Liu Y, Li D, Wang L-j, Adhikari B. Heat-moisture treatment and acid hydrolysis of corn starch in different sequences [J].LWT - Food Science and Technology. 2017, 79: 11-20.
8. Xing J-J, Cheng Y-l, Chen P, Shan L, Ruan R, Li D, Wang L-j. Effect of high-pressure homogenization on the extraction of sulforaphane from broccoli (Brassica oleracea) seeds [J].Powder Technology.2019, 358: 103-109.
9. Feng S,Xing J-J*, Guo X-N, Zhu K-X*. Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS) [J].Food Hydrocolloids.2023, 134.
10. Han X-M,Xing J-J, Han C, Guo X-N, Zhu K-X. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles [J].Carbohydrate polymers. 2021, 267: 118170-118170.
11. Han X-M,Xing J-J, Guo XN, Zhu KX. Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles [J].Foods. 2021, 10(11).
12. Han X-M,Xing J-J, Guo X-N, Zhu K-X. Effects of extruded endogenous starch on the gel-entrapped network formation in gluten-free Tartary buckwheat noodles during sheeting [J].LWT - Food Science and Technology. 2022, 160.
13. Lu L,Xing J-J, Guo X-N, Sun X-H, Zhu K-X. Enhancing the freezing–thawing tolerance of frozen dough using ε-poly-L-lysine treated yeast [J].Food Bioscience. 2020, 37: 100699.
14. Lu L,Xing JJ, Yang Z, Guo XN, Zhu KX. Influence of epsilon-poly-l-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough [J].Food Chemistry. 2021, 343: 128440.
本科生课程-《谷物基础实验》、《谷物物性分析》，研究生课程-《高级谷物化学》
每年硕士研究生2-3名
