熊玮彦

熊玮彦，博士

邮箱：xiongweiyan@hotmail.com

主要研究方向：功能性碳水化合物与营养健康

教育经历：

2020/12-2025/04，澳大利亚莫纳什大学，化学与生物工程，博士

2015/09-2018/06，华南理工大学，制糖工程，硕士

2010/09-2014/06，湖南农业大学，食品科学与工程，学士

代表性论文：

现已发表SCI论文12篇，其中第一作者9篇，并参与专著编写一部

1. Xiong, W., Jama, H. A., Flanagan, B. M., Peh, A., Antonacci, S., Xu, C., et al. (2026). The effect of resistant starch type 1, delivered as intact chickpea cells, on intestinal health and blood pressure. Food Hydrocolloids, 172, 111878;

2. Xiong W., Devkota L., Dhital S.;Substitution of wheat semolina with intact chickpea cells: A study on extruded pasta quality. Food Research International. 2025 Jan; 115687;

3. Xiong W., Kumar G., Zhang B., Dhital S.; Sonication-mediated modulation of macronutrient structure and digestibility in chickpea. Ultrasonics Sonochemistry. 2024 May; 106(1):106904;

4. Xiong W., Devkota L, Flanagan B.M., Gu Z., Zhang B., Dhital S.; Plant cell wall composition modulates the gut microbiota and metabolites in in-vitro fermentation. Carbohydrate Polymers. 2023 Sep; 316:121074;

5. Xiong W., Zhang B., Gu Z., Muir J., Dhital S.; The microbiota and metabolites during the fermentation of intact plant cells depend on the content of starch, proteins and lipids in the cells. International Journal of Biological Macromolecules.2023 Jan; 226: P965-973;

6. Xiong, W., Devkota L., Zhang B., Muir J & Dhital, S.; Intact cells: “Nutritional capsules” in plant foods. Comprehensive Reviews in Food Science and Food Safety. 2022 Mar; 21(2): P1198-1217;

7. Xiong, W., Zhang, B., Dhital, S., Huang, Q., & Fu, X. (2019) Structural features and starch digestion properties of intact pulse cells modified by heat-moisture treatment. Journal of Functional Foods. 2019 Oct; 61:103500;

8. Xiong, W., Zhang, B., Huang, Q., Li, C., Pletsch, E., & Fu, X. (2018), Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses. Food Hydrocolloids. 2018 Oct; 83: P340-347;

9. Xiong W., Zhang B., Bodjrenou D.M., Dhital S.; Chapter 7 Resistant starch: in vitro fecal fermentation characteristics and health implications; Carbohydrate Nutrition; 2025; ISBN: 978-0-443-15700-4.