杨涛

　　 　　

杨涛，男，1995年生，博士，食品科学与工程学院副教授。

一、主要研究方向

主要从事谷物食品加工与品质调控研究工作。

二、学习/工作经历

2023.10-至今，西北农林科技大学食品科学与工程学院，副教授

2017.9-2023.6，南京农业大学，农学博士

2013.9-2017.6，河南工业大学，工学学士

三、主要研究成果

(1) Yang Tao, Zhang Yi Ning, Guo Li, Li Dan Dan, Liu An Qi, Bilal Muhammad, Xie Chong, Yang Run Qiang, Gu Zhen Xin, Jiang Dong, Wang Pei. Antifreeze polysaccharides from wheat bran: The structural characterization and antifreeze mechanism. Biomacromolecules, 2024, DOI: 10.1021/acs.biomac.3c00958

(2) Yang Tao, Wang Ying Peng, Jiang Jia Li, Wang Pei, Zhong Ying Xin, Zhou Qin, Wang Xiao, Cai Jian, Huang Mei, Jiang Dong, Dai Ting Bo, Cao Wei Xing. Influence of high-molecular-weight glutenin subunit on components and multiscale structure of gluten and dough quality in soft wheat. Journal of Agricultural and Food Chemistry, 2023, 71, 12, 4943-4956.

(3) Yang Tao, Ge Jia Kun, Wang Pei, Zhong Ying Xin, Zhou Qin, Wang Xiao, Cai Jian, Huang Mei, Jiang Dong, Dai Ting Bo, Cao Wei Xing. The influence of high-molecular-weight glutenin subunit (HMW-GS) on gluten polymerization behavior during biscuit making process: Insights from experimental data and molecular dynamics study. Journal of Agricultural and Food Chemistry, 2023, 71, 21, 8150–8163

(4) Yang Tao, Zhong Ling Li, Jiang Guang Shuai, Liu Lin, Wang Pei, Zhong Ying Xin, Yue Qian Ru, Ouyang Lei, Zhang An Qiang, Li Zhou Kun, Cui Zhong Li, Jiang Dong, Zhou Qin. Comparative study on bread quality and starch digestibility of normal and waxy wheat (Triticum aestivum L.) modified by maltohexaose producing α-amylases. Food Research International, 2022, 162, 112034.

(5) Yang Tao, Wang Pei, Wang Fan, Zhou Qin, Wang Xiao, Cai Jian, Huang Mei, Jiang Dong. Influence of starch physicochemical properties on biscuit-making quality of wheat lines with high-molecular-weight glutenin subunit (HMW-GS) absence. LWT, 2022, 158, 113166.

(6) Yang Tao, Zhou Qin, Wang Qi, Wang Xiao, Cai Jian, Huang Mei, Jiang Dong. Effects of nitrogen fertilizer on quality characteristics of wheat with the absence of different individual high-molecular-weight glutenin subunits (HMW-GSs). International Journal of Molecular Sciences, 2022, 23, 2178.

(7) Yang Tao, Wang Pei, Zhou Qin, Zhong Ying Xin, Wang Xiao, Cai Jian, Huang Mei, Jiang Dong. Effects of different gluten proteins on starch’s structural and physicochemical properties during heating and their molecular interactions. International Journal of Molecular Sciences, 2022, 23, 8523.

(8) Yang Tao, Wang Pei, Zhou Qin, Wang Xiao, Cai Jian, Huang Mei, Jiang Dong. Investigation on the molecular and physicochemical changes of protein and starch of wheat flour during heating. Foods, 2021, 10, 1419.

(9) 杨涛,王沛,周琴,王笑,蔡剑,黄梅,戴廷波,曹卫星,姜东.醇溶蛋白和麦谷蛋白配比对饼干品质的影响[J].食品科学, 2020, 41(06):8-15.

(10) 杨涛,周琴,姜东,王笑,蔡剑,黄梅,戴廷波,曹卫星.灰色关联分析法在不同小麦品种饼干品质评价中的应用[J].麦类作物学报, 2020, 40(04):464-472.

四、联系方式

通讯地址：通讯地址：陕西杨凌西农路22号西北农林科技大学食品科学与工程学院C207

邮编：712100

E-mail: yangtao0321@nwafu.edu.cn