个人信息
教师姓名：郭金英
性别：男
学历：博士
职称：教授
所属系（中心）：食品质量与安全系
电子邮箱：guojinying8@163.com
一、个人简介
郭金英，博士，教授，博/硕士生导师。主要研究领域食品物性与冷冻食品加工，研究方向面制品品质调控，在绿色食品加工、生物与医药等方向拥有知识产权技术近20项，主持国家级/省部级教学科研项目10余项，在《Food Hydrocolloids》 《Food Chemistry》 《Food Research International》《Innovative Food Science and Emerging Technologies》 《Food Chemistry: X》 《LWT-Food Science and Technology》 《Journal of Cereal Science》 《Journal of Food Science》 《Journal of Industrial Microbiology & Biotechnology》 《Starch》等期刊发表论文86篇，授权专利19件，出版专著5部，兼任洛阳市粮食协会副会长、河南省食品科学技术学会理事、河南省营养学会理事。主讲《食安导论》 《食品营养学》 《食品生物化学》等课程。
二、教学科研项目情况
1. 河南省高端外国专家引进计划，冷冻食品改良，主持
2. 河南省科技厅，魔芋葡苷聚糖对冷冻面团中小麦蛋白质稳定性影响及改良研究，主持
3. 河南省教育厅，姜黄素与生物代谢酶相互作用的分子对接研究与应用，主持
4. 河南省科技厅，发菜细胞多糖耦联循环发酵动力学及其控制关键技术研究，主持
5. 河南省教育科学规划项目，食品质量与安全专业一体化教学模式的研究与实践，主持
6. 河南省本科高等学校“十四五”规划教材，现代食品营养学，主编
7. 全教育部学位与研究生教育发展中心，球疯牛病事件分析之食品安全，中国专业学位教学案例中心案例，主持
8. 横向项目，功能性面制品研究与开发，主持
9. 横向项目，新型水果、蔬菜水饺研究与开发，主持
三、代表性成果情况
1. 学术论文：
1) Menglei Xin, Peiyao Li, Jinying Guo*, et al. Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality. Food Hydrocolloids (2025) FOOHYD_112264
2) Can Lu, Jinying Guo*, Peiyao Li, et al. Physicochemical properties and in vitro digestion of quinoa starch induced by combination of ultrasound and konjac glucomannan. Food Chemistry, 463 (2025) 141380, https://doi.org/10.1016/j.foodchem.
3) Yingying Wang, Feng Liu, Jinying Guo*. Comparative study of texture, gelatinization, retrogradation, structure, and digestibility in starch-hydrocolloid composites: Effects of frozen and unfrozen treatments. Innovative Food Science and Emerging Technologies 105 (2025) 104201
4) Guoqiang Zhang*, Yuanhui Wang, Zhangcheng Liang, Jinying Guo. Nutritional value and advances of mealworm (Tenebrio molitor) as a sustainable functional ingredient in bakery products: A key step toward sustainable diets. Future Foods 12 (2025) 100716
5) Peiyao Li, Jinying Guo*, Can Lu, et al. Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread. Food Hydrocolloids, 157 (2024) 110420, https://doi.org/10.1016/j.foodhyd.2024.110420.
6) Fen Zhao, Jinying Guo*, Gege Zhang, et al. Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds. Food Research International,195 (2024) 114962, https://doi.org/10.1016/j.foodres.2024.114962.
7) Gege Zhang, Jinying Guo*, Fen Zhao, et al. Peptide incorporation in frozen dough and steamed bread: Characteristics and structure-function relationship. LWT - Food Science and Technology, 205 (2024) 116551, https://doi.org/10.1016/j.lwt.2024.116551.
8) Xue Yang, Jinying Guo*, Mengli Niu, et al. Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread. Food Chemistry: X, 23 (2024) 101608
9) Fan Zhang, Jinying Guo*, Peiyao Li, et al. Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread. Food Chemistry, 447(2024) 138932. DOI: 10.1016/j.foodchem.2024.138932
10) Bodong Duan, Jinying Guo*, Peiyao Li, et al. Moisture, rheology and structure of deacetylated konjac glucomannan-treated dough and the performance of steamed bread under frozen storage. LWT-Food Science and Technology, 197(2024), 115941. DOI: 10.1016/j.lwt.2024.115941,
11) Qing Yang, Jinying Guo*, Fan Zhang, et al. Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing. Food Chemistry: X, 22(2024) 101431. DOI: 10.1016/j.fochx.2024.101431
12) Bo Cheng, Jinying Guo*, Bodong Duan, et al. A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage. Journal of Cereal Science, 117(2024), 103914. DOI: 10.1016/j.jcs.2024.103914
13) Mengli Niu, Jinying Guo*, Xue Yang, et al. Quality analysis of dough and steamed bread under various freezing conditions. Journal of Food Science, 2024, 89:4345-4358. DOI: 10.1111/1750-3841.17150
14) Yingying, Wang, Jinying Guo*, Chengyan, et al. Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough. LWT-Food Science and Technology, 2023, 177, 114588. DOI10.1016/j.lwt.2023.114588
15) Peng Lu, Jinying Guo*, Jiawei Fan, et al. Combined effect of konjac glucomannan addition and ultrasound treatment on the physical and physicochemical properties of frozen dough. Food Chemistry, 2023, 135516. DOI 10.1016/j.foodchem.2023.135516
16) Yanhui Li, Jinying Guo*, Yingying Wang, et al. Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs. Meat Science, 2023,204, 109280 DOI10.1016/j.meatsci.2023.109280
17) Jinying Guo*, Chuanfa Gan, Bo Cheng, et al. Exploration of binding mechanism of apigenin to pepsin: Spectroscopic analysis, molecular docking, enzyme activity and antioxidant assays. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2023, 290, 122281. DOI10.1016/j.saa.2022.122281
18) Jinying Guo*, Feng Liu, Chuanfa Gan, et al. Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread. Food Chemistry, 2022, 368, 130853. DOI 10.1016/j.foodchem.2021.130853
19) Jinying Guo*, Yijie He, Jiaojiao Liu, et al. Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin. Innovative Food Science and Emerging Technologies, 2021, 74, 102866. DOI 10.1016/j.ifset.2021.102866
20) Yijie He, Jinying Guo*, Guoyan Ren, et al. Effects of konjac glucomannan on the water distribution of frozen dough and corresponding steamed bread quality. Food Chemistry, 2020, 330, 127243. DOI 10.1016/j.foodchem.2020.127243
21) Jinying Guo*, Chengyan Wang, Changying Liu, et al. Effect of konjac glucomannan on gelatinization, retrogradation, and gelling properties of frozen wheat starch. Starch-Stärke, 2020, 73, 1911386. DOI10.1002/star.202000025
22) Jinying Guo, Kun-Le Hu, Chang-Hao Bi, et al. Construction of an alternative glycerol-utilization pathway for improved β-arotene production in Escherichia coli. Journal of Industrial Microbiology & Biotechnology, 2018, 45:697-705
2. 著作/教材：
1) 《现代食品营养学》，化学工业出版社，主编。
2) 《食物药膳学》，中国轻工业出版社，主编。
3) 《现代食品营养学》，兵器工业出版社，主编。
4) 《食品生物化学》，郑州大学出版社，主编。
5) 《食品卫生快速检测技术》，中国农业出版社，参编。
3. 专利：
1) 郭金英，李彤辉，任国艳，等，一种发菜产品的制造方法，中国，ZL201410179276.0
2) 郭金英，胡娟娟，康怀彬等，一种发菜紫藤花茶的制备方法，中国，ZL 201410432195.7
3) 郭金英、朱蓓茹、李彤辉、等，一种发菜饼干及其制备方法，中国，专利号：ZL 201410371878.6
4) 郭金英、李彤辉、孙军杰，等，一种发菜葡萄酒及其制备方法，中国，专利号：ZL201410306913.6
5) 郭金英、朱蓓茹、李鑫玲，等，一种发菜银条口服液及其制备方法，中国，专利号：ZL2014103371828.8
6) 郭金英、朱蓓茹、康怀彬，等，一种含有古柯叶提取物的口服液及其制备方法，中国，专利号：ZL2014103718771
7) 郭金英、朱蓓茹、崔国庭，等，一种黄秋葵醋的制备方法，中国，专利号：ZL2015106104579
8) 郭金英、胡娟娟，一种发菜保健含片制备方法，中国，专利号：ZL 2015102258332
9) 郭金英、朱蓓茹、任国艳，一种富锶发菜细胞及其培养方法，中国，专利号：ZL 2015102067034.1
10) 郭金英、张威、吕淑敏，等，一种藜麦叶总黄酮保健含片的制备方法，中国，专利号：ZL20160396283.5
四、获奖与荣誉
1) 冷冻面制品品质提升关键技术创新与应用获中国商业联合会全国商业科技进步三等奖，2023年
2) 中式面制品营养品质提升关键技术及产品应用获中国商业联合会全国商业科技进步一等奖，2021年
3) 藻类多糖耦联循环发酵控制关键技术研究与应用获中国商业联合会全国商业科技进步三等奖，2021年
4) 河南省教育厅优秀科技论文一等奖，2021年
