Production of corn pollen bread through two-step fermentation;

Study on antimicrobial effects of corn pollen polysaccharide;

Creation of corn pollen electric collector;

Mechanical activation effects on crystal structure and chemical reaction activity of maize starch;

Bonding properties of maize starch adhesive;

The effect of meat product composition on maize starch gelatinization viscosity;

Enzymatic hydrolysis technology for corn gluten meal;

Effect of ultrasound pretreatment of corn gluten meal to enhance enzymatic hydrolysis in preparing ACEI peptide

Preparation and properties of biodegradable plastics prepared by using corn gluten meal

Study on craft optimization of corn starch make fuel alcohol;

Study on the mechno-chemical effects of high pressure microfluidization on corn starch;

The influence of different mediums on modified research of corn starch by ultra high pressure;

Selection of Aspergillus niger using corn powder as raw material to product citric acid;

Study the craft and qualities of Chinese steamed bread carry on this research,from the experiment we know that the corn powder increases to 30% and add the water to 45%,ferment time as 3h,and come to deliver time as 30min,can get the good quality Chinese steamed bread of corn powder.

In order to find effect of concentration and temperature on the rheological characteristics of corn powder saccharification liquid, and provide scientific basis for the engineering design, the rheological characteristics of corn powder sacchaification liquor in different concentration and temperature were studied.