LUAN Guangzhong

Position: Associate Professor, College of Food Science and Engineering, NWAFU, China

Address:Building of Food Science, North Campus of NWAFU, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.

Tel:  +86-29-8709-2420    Email: qlgz@nwsuaf.edu.cn

Education Background

1990  B.A., Dalian College of Light Industry

1998  M.S., Tianjing College of Light Industry

2005 Ph.D., China Agricultural University

Working Experiences

July 1990 – October 2005 : Assistant, Lecturer, and Associate Professor, College of Food and Life Science, Qiqihaer University, China

October 2005 – Now: Assistant Professor, College of Food Science and Engineering, Northwest A&F University, China

Research Interests

Science and technology on the Deep processing of soybean products and Staplization of minor crops.

Research Activites

1. Research on the Key technology of Staplizationof minor Crops, Key R&D Research Programme of Shaanxi Province, 2017.07-2019.12.

2. Value promotion of products from minor crops in the undeveloped areas of China, Sino-Japan Cooperation Project between Japan International Research Center for Agricultural Sciences (JIRCAS and NWAFU), 2016.12-2020.12.

3. Advanced Utilization of traditional local foods in the Northwest of China, Sino-Japan Cooperation Project between Japan International Research Center for Agricultural Sciences (JIRCAS and NWAFU), 2011.11-2016.11.

4. Quality Control and Technological Standardization on the Products of Dongdongbao Food China, Education Development Fund of NWAFU, 2015.09-2016.12.

5. Effects of Spraying Methods on the Disease Controllability of the Greenhouse Vegetables and Fruits, Science and technology Programme of Yangling District 2015.06-2017.05.

6. Utilization of Comprehensive Analytical Techniques in the Processing of Soybean Products and the Demonstration, Key R&D Programme of Ningxia Hui Autonomous Region, 2013.06-2015.05.

Key Publications

[1]Sun, X., Li, W., Hu, Y., Zhou, X., Ji, M., Yu, D., Luan, G. (2018). Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality. Journal of Cereal Science, 80, 63-71.

[2]Yu, D., Chen, J., Ma, J., Sun, H., Yuan, Y., Ju, Q., Luan, G. (2018). Effects of different milling methods on physicochemical properties of common buckwheat flour. Lwt, 92, 220-226.

[3]YU Shaojing XU Yanyan YUAN Yanqiu ZHOU Xingjie JI Mengying LUAN Guangzhong. Isolation and Purification of Recombinantα′-Subunit of 7S Globulin. Acta Agriculturae Boreali-occidentalis Sinica, 2017,26(12):1853-1859. (In Chinese)

[4] Ji Meng-ying Zhou Xing-jie Luan Guang-zhong Peng Fei Fujita Kaori Tatsumi Eizo. Effect of the Addition of Extruded Oat Flours on the Properties of Wheat-oat-dough and Quality of Bread.Food Industry, 2017,38(11):91-95. (In Chinese)

[5]Sun Xiaojing Peng Fei Xu Yanyan Li Runnan Eizo Tatsumi Hu Yayun Luan GuangzhongEffect of Extrusive Pre-gelatinization on the Rheological Properties and Rutin Degradation of Tartary Buckwheat Dough. Journal of the Chinese Cereals and Oils Association, 2017,32(06):46-51. (In Chinese)

[6]ZHOU Xingjie YU Shaojing CHEN Kai JI Mengying TATSUMI Eizo LUAN Guangzhong. Effect of Gelatinization by Extrusion on Physicochemical Properties of Tartary Buckwheat Flour. Food Science, 2018,39(11): 101-106. (In Chinese)

[7]XU Yanyan DONG Yu WANG Xin PENG Fei SUN Xiaojing YU Shaojing Eizo Tatsumi LUAN Guangzhong. Cloning and Prokaryotic Expression of Soybean β-conglycininα′-Subunit Gene. Acta Agriculturae Boreali-occidentalis Sinica,2017,26(02):304-310. (In Chinese)

[8]Peng Fei Xu Yan-yan Sun Xiao-jing Luan Guang-zhong Eizo Tatsumi Hu Ya-yun. Effects of Transglutaminase on the Quality of Oat Whole Meal Noodles.Food Industry, 2016,37(12):175-179. (In Chinese)

[9]Sun Juanjuan Wei Xiaopeng Qiu Yanyan Luan Guangzhong Shi Lei Eizo Tatsumi Hu Yayun,. Effect of Dry Method Gelatinization on the Stress Relaxation Properties of Oat Flour Dough. Journal of the Chinese Cereals and Oils Association, 2016,31(04):23-27. (In Chinese)

[10]Lei Shi,Wenhao Li, Juanjuan Sun, Yanyan Qiu, XiaopengWei, Guangzhong Luan,Yayun Hu, Eizo Tatsumi. Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour. Journal of Cereal Science, 2016, 03: 25-30.