吴敏

  

吴敏，女，1982年12月生，工学博士，中国农业大学工学院副教授、博士生导师，院长助理兼农业工程系副主任，国家中药材产业技术体系加工机械化岗位科学家，中国农业机械学会农业机械化分会秘书长，国家中药材产业技术体系机械化研究室主任助理，农业装备技术全国重点实验室技术骨干和国家粮食产业（减损干燥）技术创新中心办公室副主任。

从事农产品、中药材加工技术与装备研发应用15年，主持和承担国家、省部级科研项目20余项，其中主持国家自然科学基金项目2项，北京市自然科学基金2项，获省部级教学科研奖励8项。发表SCI/EI论文50篇，其中TOP期刊12篇，累计影响因子：173.6，授权国家专利15项，培养毕业硕士、博士18名，在读硕博研究生9名。

教学情况：

本科生：1. 《农产品加工工程》（农业工程设计方向）-农业工程专业学位课程-主讲

2. 《计算方法》-必修课-主讲

     3. 《项目管理》-校级选修课-主讲

     4. 《农业工程新生研讨课》-农业工程专业学位课-参讲

研究生：1.《科学研究方法论》-专业学位课-主讲

     2.《工程伦理》-公共学位课-主讲

     3.《农产品干燥技术实践》-专业选修课-主讲

     4. 《农业生物系统工程进展》-专业学位课-参讲

科研情况：

    从事中药材生产机械化与加工技术装备研究。2024年接任国家中药材产业技术体系加工机械化岗位科学家，担任中国农业机械学会农业机械化分会秘书长，国际标准化组织ISO/TC 249/WG1中方专家，全国丘陵山区智能农机产业服务团专家，北京市产业特派员等。主持和参加国家/省部级项目22项，其中主持国家自然科学基金2项、北京市自然科学基金2项、国家农业重大专项子课题1项、教育部前沿创新项目1项、横向项目7项，在药材干燥自适应寻优调控和高效低阻采收方面形成了理论和技术突破。

   担任站长建设成都崇州和天津武清教授工作站2个，2023年获评优秀。建立中药材机械化、智能化加工与根茎药材机械化采收示范基地3个。2023年至今，实现3项专利成果转化，金额60万元。服务产区和企业15家以上，培训1000余人次。作为主笔专家参与《加快农业强国建设战略研究》等中国工程院重大咨询项目4项，与金砖国家专家建立学术合作机制，共同申报国际合作项目和合作发表论文10余篇。

主要社会服务职务:

1.工学院院长助理

2.国家自然科学基金通讯评审专家

3.国际标准化组织ISO/TC 249/WG1中方专家

4.北京永续未来前沿技术促进中心理事

5.《Foods》客座主编

6.《Frontiers in Materials》客座主编

7.中国农业机械学会农业机械化分会秘书长

8.现代农业装备与设施教育部工程研究中心主任助理

9.中国农业机械学会青年工作委员委员

10.中国机械工程学会包装与食品工程分会委员

11.中国农业工程学会高级会员

12.中国机械工程学会高级会员

从事农产品、中药材加工技术与装备研发应用15年，主持和承担国家、省部级科研项目20余项，其中主持国家自然科学基金项目2项，北京市自然科学基金1项，获省部级教学科研奖励8项。发表SCI/EI论文50余篇，其中TOP期刊15篇，授权国家专利12项，培养毕业硕士、博士13名，在读硕博研究生8名。所在团队具有长期从事干燥领域研究的雄厚基础，一脉相承于我国著名干燥方向的奠基人曹崇文教授麾下，为中国农业大学农业工程一流学科重要的特色研究方向，经过多年的传承和发展，已培养了大量干燥行业的领军人才。本团队传承了老一辈科学家的开创积淀和青年学者的拼搏精神，团队不断壮大和发展，在国内外具有重要的学术影响力。主要研究方向：

(1)从食品加工装备的多能量输入和多因素耦合特点出发，提出了多物理场耦合仿真与微观分形方法，揭示了加工和干燥过程中组分构象变化、水分迁移和热质传递的普遍规律；开发了基于豌豆、大豆等豆类植物蛋白为主的植物基替代蛋白产品及优化配方3个，完成了营养成分、生物效价及潜在健康风险评估；立足“大食物观”和“双碳目标”，提出了系列减损降耗低碳技术，评估了加工过程全生命周期碳足迹及产业绿色可持续发展路径，构建碳评估方法1套；作为中国植物性食品产业联盟（CPBFA）核心成员和ISO标准审定专家，担任北京永续未来技术中心理事，依托国家食物与营养咨询委员会，推动植物蛋白产业发展和产品标识标准建设。

(2)开展中药材产地加工技术与采收装备研发，围绕菊花的绿色护色干燥加工工艺、菊花采收机械、花类产品增值开发、热泵烘房优化设计、温湿度红外干燥装备、浅根茎类药材收获机研发等开展了较多应用基础、技术攻关，开发菊花高值利用技术3项，麦冬收获机1台，红外热风干燥机等干燥设备3台套。

(3)以装备创新研制引领技术升级和加工工艺可视化，开发的双螺杆挤压、温湿度一体化调控、真空脉动压加工、等离子体处理和气体射流漂烫等技术装备已推广应用在粮食、果蔬和中药材加工产业，成功应用在宁夏百瑞源、烟台冰轮、庐悠皇菊、成都秒顺惠泽、山东香驰等企业及基地。

(4)提出了淀粉基-纤维素交联改性制备疏水性膜材料机制、多物理场耦合仿真与微观分形方法，围绕疏水性改性方法、物理化学交联工艺创制、创新制备方法、机械强度提升和可降解性等开展了大量应用基础、技术攻关和产业支撑工作，建立成都教授工作站。

本科生课程：近十年课程数据
研究生课程：近十年课程数据

论文题目	刊物名称	收录类别	发表年月	第一作者或全部作者	第一作者单位	排名
Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites	Food Chemistry	SCI，5year-IF: 8.6	2024.8	Huihuang Xu, Parag Prakash Sutar, Weike Ren, Min Wu*	China Agricultural University	通讯作者
A new two-step combined modification method for preparing amylopectin biofilms with high transparency and ideal properties as foods packaging materials	Food Packaging and Shelf Life	SCI, 5year-IF: 8.1	2024.3	Tong Zhang, Wenguang Wei, Bo Wang, Dongyu Sun, Shaoyang Sheng, Huihuang Xu, Min Wu*.	China Agricultural University	通讯作者
Modulation of the properties of starch gels by a one-step extrusion modification method based on Ca2+-citric acid synergistic crosslinking	International Journal of Biological Macromolecules	SCI，5year-IF: 7.8	2024.2	Wenguang Wei, Min Wu*, Huihuang Xu, Xun Zhang, Weike Ren	China Agricultural University	通讯作者
Preparation of crosslinked starches with enhanced and tunable gel properties by the cooperative crosslinking-extrusion combined modification	Carbohydrate Polymers	SCI/EI, 5year-IF: 10.2	2024.1	Wenguang Wei, Min Wu, Weike Ren, Haoze Yu, Dongyu Sun	China Agricultural University	通讯作者
Enhancement of starch gel properties using ionic synergistic multiple crosslinking extrusion modification	Foods	SCI，5year-IF: 5.5	2024.1	Wenguang Wei, Min Wu*, Tianqi Zhang, Xun Zhang, Weike Ren, Tao He.	China Agricultural University	通讯作者
Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes	Ultrasonics Sonochemistry	SCI，5year-IF: 8.0	2023.12	Huihuang Xu, Yaru Guan, Chun Shan, Wanru Xiao, Min Wu*	China Agricultural University	通讯作者
Effect of high-moisture extrusion process on quality attribute and fibrous formation mechanism of pea protein: Insight into dynamic changes of textural protein	Innovative Food Science and Emerging Technologies	SCI，5year-IF: 7.0	2023.10	Dongyu Sun, Bowen Zhang, Chengyi Zhou, Weike Ren, Min Wu*	China Agricultural University	通讯作者
Study on the function of conveying, kneading block and reversing elements on the mixing efficiency and dispersion effect inside the barrel of an extruder with numerical simulation	Foods	SCI，5year-IF: 5.5	2023.9	Min Wu*, Dongyu Sun, Tong Zhang, Chengyi Zhou, Bowen Zhang	China Agricultural University	1（通讯作者）
Changes in water status and microstructure reveal the mechanisms by which tempering affects drying characteristics and quality attributes of medicinal chrysanthemums	Industrial Crops & Products	SCI, 5year-IF: 6.508	2023.9	Huihuang Xu, Min Wu,Bo Wang, Wenguang Wei, Tong Zhang, Zhian Zheng	China Agricultural University	通讯作者
Low temperature preparation of high-performance citric acid crosslinked starch gels with adjustable properties based on cationic esterification synergistic crosslinking	Food Hydrocolloids	SCI,5year-IF: 11.357	2023.8	Wenguang Wei, Min Wu, Nan Shang, Rongyi Mu, Tong Zhang, Huihuang Xu	China Agricultural University	通讯作者
Study on high moisture extruded pea protein isolate based on acid-induced process: Physicochemical properties, conformational changes and fibrous structure mechanism	Food Hydrocolloids	SCI：IF：11.504	2023.4	Dongyu Sun, Bowen Zhang, Chengyi Zhou, Bo Wang, Min Wu	China Agricultural University	通讯作者
Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: with a new perspective of residence time during extrusion	Food Research International	SCI,5year-IF: 7.716	2023.1	Dongyu Sun, Min Wu, Tong Zhang, Dongxue Wei, Chengyi Zhou, Nan Shang	China Agricultural University	通讯作者
Using high-pressure homogenization as a potential method to pretreat soybean protein isolate: Effect on conformation changes and rheological properties of its acid-induced gel	Innovative Food Science and Emerging Technologies	SCI, 5year-IF: 7.391	2022.10	Dongyu Sun, Min Wu, Chonghao Bi, Fei Gao, Wenguang Wei, YongWang	China Agricultural University	通讯作者
Fortification of wheat bread with edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the mechanisms of dough rheology and bread quality changes	Food and Bioprocess Technology	SCI, 5year-IF: 5.472	2022.10	Huihuang Xu, Min Wu, Nan Shang, Wenguang Wei, Fei Gao	China Agricultural University	通讯作者
Ultrasound-assisted and hydroalcoholic-freezing combination modification for the preparation of biomass sorbent from waste peach wood branches to efficient removal of methylene blue	Biomass Conversion and Biorefinery	SCI/EI, 5year-IF: 4.103	2022	Tong Zhang, Wenguang Wei, Dongyu Sun, Chengyi Zhou, Huihuang Xu, Min Wu	China Agricultural University	通讯作者
Application of blanching pretreatment in herbaceous peony (Paeonia lentiform Pall.) flower processing: improved drying efficiency, enriched volatile profile and increased phytochemical content	Industrial Crops & Products	SCI，IF：6.449	2022	Huihuang Xu, Min Wu, Xiuxin Zhang, Bo Wang, Shunli Wang, et. al.	China Agricultural University	通讯作者
Transformation of high moisture extrusion on pea protein isolate in melting zone during: From the aspects of the rheological property, physicochemical attributes and modification mechanism	Food Hydrocolloids	SCI：IF：11.504	2022	Dongyu Sun, Min Wu, Chengyi, Zhou, Bo Wang.	China Agricultural University	通讯作者
A green 3-step combined modification for the preparation of biomass sorbent from waste chestnut thorns shell to efficient removal of methylene blue	Bioresource Technology	SCI，IF：11.889	2022	Wenguang Wei , Nan Shang , Xun Zhang , Wen Liu , Tong Zhang , Min Wu	China Agricultural University	通讯作者
Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds	Foods	SCI，IF：5.561	2022	Huihuang Xu, Min Wu, Yong Wang, Wenguang Wei, Dongyu Sun, Dong Li, Zhian Zheng, Fei Gao	China Agricultural University	通讯作者
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations	Innovative Food Science and Emerging Technologies	SCI，IF：7.104	2022	Dongyu Sun, Chengyi Zhou, Haoze Yu, Bo Wang, Yang Li, Min Wu	China Agricultural University	通讯作者
Twin-screw extrusion of oat: Evolutions of rheological behavior, thermal properties and structures of extruded oat in different extrusion zones	Foods	SCI，IF：5.561	2022	Chengyi Zhou, Min Wu, Dongyu Sun, Wenguang Wei, Haoze Yu, Tong Zhang	China Agricultural University	通讯作者
The bioactive properties and quality attributes of Chrysanthemum morifolium Ramat as affected by pulsed vacuum drying	Drying Technology	SCI，IF：4.452	2021	Dongyu Sun, Min Wu, Huihuang Xu, Nan Shang, Fei Gao, Yong Wang, Zhian Zheng	China Agricultural University	通讯作者
Physicochemical properties and rheological behavior of chrysanthemum powder made by superfine grinding and high pressure homogenization	Journal of Food Process Engineering	SCI，IF：2.889	2021	Bo-rui Li, K. Cornish, Zhi-an Zheng, Min Wu	China Agricultural University	通讯作者
Feasibility of preparing nanofiber reinforcer of gelatin hydrogel from waste peach branches.	Biomass Conversion and Biorefinery	SCI，IF: 4.987	2021年	Wenguang Wei, Qi Luo, Yuanyuan Liu, Ruijing Qu, Dongyu Sun, Fei Gao, Borui Li, Min Wu	China Agricultural University	通讯作者
热泵烘房结构及参数的优化仿真设计	农业机械学报	EI	2020	王振文	中国农业大学	2(通讯作者)/4
基于温湿度控制的红外热风联合干燥机设计与试验	农业机械学报	EI	2020	吴敏	中国农业大学	1(通讯作者)/6
杭白菊干燥技术及其干燥品质研究进展	食品与发酵工业	北大中文核心	2020	孙东宇	中国农业大学	4(通讯作者)/4
双螺杆挤出机流道流场和操作参数的数值模拟研究进展	食品工业科技	北大中文核心	2020	栗阳	中国农业大学	3(通讯作者)/3
Dynamic mechanical properties and fractal analysis of texturized soybean protein/wheat gluten composite produced by high moisture extrusion	International Journal of Food Science and Technology	SCI/EI, 5year-IF: 2.516	2019	Min Wu	China Agriculture University	1(通讯作者)/6
Preparation and Characterization of High Amylose Corn Starch–Microcrystalline Cellulose Aerogel with High Absorption	Materials	SCI/EI, 5year-IF: 3.532	2019	Qi Luo	China Agricultural University	5(通讯作者)/5
Effect of different drying methods on drying kinetics and physicochemical properties of Chrysanthemum morifolium Ramat	International Journal of Agricultural and Biological Engineering	SCI/EI, 5year-IF: 1.465	2019	Borui Li	China Agricultural University	6(通讯作者)/6
燕麦茎秆理化组分分析与动态力学特性研究	农业机械学报	EI	2018	吴敏	中国农业大学	1(通讯作者)/4
Effect of extrusion conditions on the physicochemical properties of soy protein/gluten composite	International Journal of Agricultural and Biological Engineering	SCI/EI, 5year-IF: 1.465	2018	Min Wu	China Agricultural University	1(通讯作者)/6
Effects of Ball Milling Processes on the Microstructure and Rheological Properties of Microcrystalline Cellulose as a Sustainable Polymer Additive	Materials	SCI/EI, 5year-IF: 3.532	2018	Yu Zheng	China Agricultural University	4(通讯作者)/4
Processing of superfine grinding corn straw fiber-reinforced starch film and the enhancement on its mechanical properties	Polymers	SCI/EI, 5year-IF: 3.636	2018	Min Wu	China Agricultural University	1/6
Rheological properties of flaxseed meal and soybean protein isolate blend by extrusion	International Journal of Agricultural and Biological Engineering	SCI/EI, 5year-IF: 1.465	2017	Siqin Li	China Agricultural University	2(通讯作者)/6
超微粉碎玉米秸秆微观结构与秸秆-淀粉共混膜蠕变特性	农业机械学报	EI	2016	尹冬敏	中国农业大学	2(通讯作者)/3
Effects of extrusion parameters on physicochemical properties of flaxseed snack and process optimization	International Journal of Agricultural and Biological Engineering	SCI/EI, 5year-IF: 1.465	2015	Min Wu	China Agricultural University	1(通讯作者)/5
Effect of extrusion parameters on rheological properties, chromatism, protein solubility and microstructure of flaxseed-corn blend	International Journal of Agricultural and Biological Engineering	SCI/EI, 5year-IF: 1.465	2015	Min Wu	China Agricultural University	1(通讯作者)/4
Effect of flaxseed meal on the dynamic mechanical properties of starch-based films	Journal of Food Engineering	SCI/EI, 5year-IF: 4.332	2013	Min Wu	China Agricultural University	1/5
The digestibility and thermal properties of fermented flaxseed protein	International Journal of Food Engineering	SCI/EI, 5year-IF: 1.014	2012	Min Wu	China Agricultural University	1/6
Rheological property of extruded and enzyme treated flaxseed mucilage	Carbohydrate Polymers	SCI/EI, 5year-IF: 6.890	2010	Min Wu	China Agricultural University	1/5
Rheological properties of extruded dispersions of flaxseed-maize blend	Journal of Food Engineering	SCI/EI, 5year-IF: 4.332	2010	Min Wu	China Agricultural University	1/5
Extrusion detoxification technique on flaxseed by uniform design optimization	Separation and Purification Technology	SCI/EI, 5year-IF: 5.257	2008	Min Wu	China Agricultural University	1/7

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