代养勇

教授

个人简介：

山东茌平人，博士、留学回国人员，山东农业大学食品科学与工程学院教授、山东省粮食加工技术工程技术研究中心副主任。授权发明专利5项。指导研究生以通讯作者发表SCI论文32篇，其中1区TOP 23篇。荣获省科技进步二等奖、省技术发明二等奖、农业农村部科技发展论文二等奖、省高等学校科学技术二等奖等奖励荣获山东省科技副职“先进个人”（鲁委人组办2020）、山东农业大学学生心目中十大优秀教师（2022）、优秀班主任（2021）等荣誉称号。

主要研究方向：粮油及植物蛋白工程

代表性科研项目：

1. 国家自然科学基金面上项目，No. 32272268，54万，主持。

2. 山东省自然基金面上项目，No. ZR2022MC185，10万，主持。

代表性科研论文：

1.Li,S.; Wang ,C.;Dai,Y.;Dai,J.; Wang,W., Novel technologies, effects and applications of modified plant proteins by Maillard reaction and strategies for regulation.A review.Food Research International2025, 204,115959.

2. Wang ,X.; Wang ,N.;Dai , J.; Miao , J.;Dai,Y.;Sun,S.,Mechanochemistry-driven structural modification of OSA-modified starch via improved extrusion cooking technology: Synergistic enhancement of emulsification and digestive resistance. Food Chemistry2025, 493, 145968.

3.Wang,H.; Li,X.;Dai, J.; Dai,Y.; Wang,W.;Hou,H.;Ding,X.;  Zhao,L., Germinating under magnetic field improved nutrient composition, physicochemical properties and flavor of mung bean. Food Chemistry2025, 497, 146975

4.Wang,N.;Dong,Y.;Dai,Y.;,Zhang,H.;Hou,H.;Wang,W.;Ding ,X.;Zhang,H.; Li,C., Influences of high hydrostatic pressure on structures and properties of mung bean starch and quality of cationic starch. Food Research International2023, 165: 112532.

5.Wang,N.;Dong,Y.;Zhang,H.;Wang,B.;Cao,Jian.;Dai,Y.;Hou ,H.;Ding,X.;Wang,W.;Zhang,Y.,Exploring the mechanism of high hydrostatic pressure on the chemical activity of starch based on its structure and properties changes. Food Chemistry 2023, 418: 136058.

6.Zhang,X.;Mi,T.;Gao,W.;Wu,Z.;Yuan,C.;Cui,B.;Dai,Y.;Liu,P.,Ultrasonication effects on physicochemical properties of starch–lipid complex. Food Chemistry 2022, 388: 133054.

7.Chen,L.;Dai,Y.;Hou,H.;Wang,W.;Ding,X.;Zhang,H.;Li,X.;Dong,H.,Effect of high pressure microfluidization on the morphology, structure and rheology of sweet potato starch. Food Hydrocolloids2021, 115: 106606.

8.Zhang,K.;Dai,Y.;Hou,H.;Li,X.;Dong,H.;Wang,W.;Zhang,H.,Influences of grinding on structures and properties of mung bean starch and quality of acetylated starch. Food chemistry2019, 294: 285-292.

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