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彭

彭星云 (Xingyun Peng)

China Agricultural University

H指数:19

被引数:1,424

个人简介

现为中国农业大学食品科学与营养工程学院副教授。毕业于中国农业大学，获工学学士及硕士学位；于美国普渡大学获哲学博士学位。主要研究方向为植物蛋白与谷物加工，聚焦于植物蛋白加工理论与技术、谷物及淀粉的加工与利用、食品可持续性技术创新等领域。主讲《食品机械与设备》《农产品加工学A（上）》《食用变性淀粉工艺创新与产品开发》等本科生课程，以及《现代食品加工技术》《食品工程设计案例》《食品碳水化合物应用案例》等研究生课程。主持国家重点研发计划课题、国家自然科学基金项目、省部级科技项目及企业委托项目多项。获中国轻工业联合会科学技术进步奖。担任北京食品学会质量安全专业委员会秘书长、中国作物学会大豆专业委员会理事等社会职务。

教育背景

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工作经历

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荣誉奖项

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Hydroxypropylation product of amaranth starch showing high freeze-thaw stability

苜蓿粉淀粉的羟丙基化产物表现出高冻融稳定性

Food Research International

IF8

2026-05-060

PRE

Predicting soymilk odors using a multilayer perceptron neural network model

使用多层感知器神经网络模型预测豆浆气味

Food Research International

IF8

2026-03-100

PRE

Oral toxicological evaluation of amino-functionalized silica nanoparticles in mice: Safety prospects for functional nanomaterials in food systems

氨基酸功能化二氧化硅纳米颗粒的口服毒理学评价：食品体系中功能纳米材料的安全性展望

Food Research International

IF8

2025-10-280

PRE

Powder-level mechanisms of soy protein isolate functional deterioration during storage: The interplay of aggregation and oxidative stress

大豆分离蛋白在储存过程中功能特性劣化的粉末级机制：聚集与氧化应激的相互作用

IF9.8

2025-09-230

PRE

A deep learning-based quantitative prediction model for the processing potentials of soybeans as soymilk raw materials

基于深度学习的豆浆加工潜力定量预测模型

IF9.8

2024-09-011

PRE

Binary blends of normal corn starch and cow cockle starch for the slow-thickening behavior upon pasting

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-04-011

PRE

Molecular rotor as an in-situ fluorescent probe for the degree of polymerization of α-D-1,4-glucans

CARBOHYDRATE POLYMERS

IF12.5

2024-01-010

PRE

Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk

FOOD RESEARCH INTERNATIONAL

IF8

2023-02-0114

PRE

Super-resolution microscopy enabled by high-efficiency surface-migration emission depletion

NATURE COMMUNICATIONS

IF15.7

2022-11-0423

OAAI

Use of food carbohydrates towards the innovation of plant-based meat analogs

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-11-0124

PRE

Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-018

PREAI

Molecular rotor as a structural probe of glucan polymers: Amylopectin, phytoglycogen, and their β-limit dextrins as models

CARBOHYDRATE POLYMERS

IF12.5

2020-12-016

PREAI

Anisotropic Excitation Polarization Response from a Single White Light-Emitting β-NaYF4:Yb3+,Pr3+ Microcrystal

单个白光发射 β-NaYF4:Yb3，Pr3微晶的各向异性激发偏振响应

IF12.1

2019-09-0638

PREAI

Fast upconversion super-resolution microscopy with 10 μs per pixel dwell times

IF5.1

2019-01-0143

PREAI

On the decay time of upconversion luminescence

IF5.1

2019-01-0186

OAAI

Sulfuric Acid Assisted Preparation of Red-Emitting Carbonized Polymer Dots and the Application of Bio-lmaging

硫酸辅助制备红色碳化聚合物点及其在生物标记中的应用

NANOSCALE RESEARCH LETTERS

IF4.1

2018-09-1037

OAAI

Two cubane-type Ln4(OH)4 compounds derived from tridentate ligand 8-hydroxyquinoline: Synthesis, structures, one/two-photon luminescence and magnetism

JOURNAL OF LUMINESCENCE

IF3.6

2018-06-012

PREAI

One-scan fluorescence emission difference nanoscopy developed with excitation orthogonalized upconversion nanoparticles

IF5.1

2018-01-0143

PREAI

Small-granule starches from sweet corn and cow cockle: Physical properties and amylopectin branching pattern

FOOD HYDROCOLLOIDS

IF12.4

2018-01-0133

PREAI

Non-bleaching fluorescence emission difference microscopy using single 808-nm laser excited red upconversion emission

IF3.3

2017-11-2737

OAAI