三、主要科研工作与成绩 科研项目、论文、专著专利等 近五年主持国家级、省部级科研项目5项，具体如下： 2018.12-2020.12，全国粮食行业青年拔尖人才支持计划，研究鲜湿糙米线老化抑制及品质调控技术，主持； 2021.1-2024.12，国家自然基金面上项目“挤压蒸煮过程中糙米膳食纤维分子解聚机制研究”，研究挤压蒸煮过程中糙米膳食纤维分子解聚机制，主持； 2016.1-2018.12，国家自然基金青年基金项目“糙米酚类物质对米淀粉消化特性的影响机制”，糙米酚类物质对米淀粉消化特性的影响研究，主持； 2017.7-2021.6，国家重点研发计划研究任务“全谷物糙米粉食制品加工共性关键技术研究与示范”，糙米粉食制品加工共性关键技术研究与示范，主持； 2019.1-2021.12，北京市自然科学基金面上项目“改性米糠膳食 纤维对淀粉老化的抑制机理研究”，研究改性米糠膳食纤维对米淀粉老化抑制机理，主持。
代表性论文： 近五年，以第一作者或通讯作者发表SCI论文12篇，具体如下： Cong-Cong Qiao, Xiao-Hong Tian, Lei-Xin Wang, Ping Jiang, Xiao-Tong Zhai, Na-Na Wu*, Bin Tan*. Quality characteristics, texture properties and moisture migration of fresh brown rice noodles under different storage and temperatures conditions. Journal of Cereal Science, 2022,104: 103434. 共同通讯作者； Zhan-Qian Ma, Cui-Ping Yi, Na-Na Wu*, Bin Tan*. Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes. Cereal Chemistry, 2022, DOI: 10.1002/cche.10528. 共同通讯作者； Ren Li, Zhi- Jiang Li, Na-Na Wu*, Bin Tan*. Effect of pre- treatment on the functional properties of germinated whole grains: A review. Cereal Chemistry, 2022, 99: 253-269. 共同通讯作者； Cong-Cong Qiao, Fan-Kun Zeng, Na-Na Wu*, Bin Tan*. Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment. Food Hydrocolloids, 2021, 121: 107057. 共同通讯作者； Na-Na Wu, Cong-Cong Qiao, Xiao-Hong Tian, Bin Tan*, Yong Fang. Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran. Food Hydrocolloids, 2021,113:106448. 第一作者; Na-Na Wu, Zhan-Qian Ma, Huan-Huan Li, Xiao-Hong Tian, Yong Fang, Bin Tan*. Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran. Cereal Chemistry, 2021, 98: 346-354. 第一作者; Zhan-Qian Ma, Cui-Ping Yi, Na-Na Wu*, Bin Tan*. Reduction of phenolic profiles, dietary fiber, and antioxidant activities of rice after treatment with different milling processes. Cereal Chemistry, 2020, 97:1158-1171. 共同通讯作者； Na-Na Wu, Huan-Huan Li, Bin Tan∗, Min Zhang, Zhi-Gang Xiao, Xiao-Hong Tian, Xiao-Tong Zhai, Ming Liu, Yan-Xiang Liu, Li-Ping Wang, Kun Gao. Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on ɑ-amylose and ɑ-glucosidase. Journal of Cereal Science, 2018, 82: 206-212. 第一作者； Na-Na Wu, Bin Tan*, Sha-Sha Li, Min Zhang, Xiao-Hong Tian, Xiao-Tong Zhai, Ming Liu, Yan-Xiang Liu, Li-Ping Wang, Kun Gao. Quality characteristics of extruded brown rice noodles with different amylose contents. Food Science and Technology Research, 2018, 24(2): 311-319. 第一作者; Na-Na Wu, Bin Tan*, Sha-Sha Li, Xiao-Hong Tian, Ming Liu, Yan-Xiang Liu, Li-Ping Wang, Xiao-Tong Zhai. Cooking quality, antioxidant properties and starch digestibility of wheat noodles substituted with extruded brown rice flour. Cereal Chemistry, 2017, 94(3): 464-470. 第一作者； Na-Na Wu, Xiao-Hong Tian, Yan-Xiang Liu, Huan-Huan Li, Run-Ping Liang, Min Zhang, Ming Liu, Li-Ping Wang, Xiao-Tong Zhai, Bin Tan*. Cooking quality, texture and antioxidant properties of dried noodles enhanced with Tartary Buckwheat flour. Food Science and Technology Research, 2017, 23 (6): 783-792. 第一作者； Ming Liu﹟, Na-Na Wu﹟, Guo-Ping Yu*, Xiao-Tong Zhai, Xue Chen, Min Zhang, Xiao-Hong Tian, Yan-Xiang Liu, Li-Ping Wang, Bin Tan*. Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure. Starch/Stärke, 2018.1: 70(1700082). 共同第一作者. 谭斌，翟小童，吴娜娜等，《全谷物营养健康与加工》，科学出版社，2021.8. 农产品加工与食品安全战略研究（孙宝国主编，王静副主编）. 北京：科学出版社，2016年.（谭斌、翟小童、吴娜娜）主笔第三章和第四章，124页-152页； 吴娜娜, 李莎莎, 谭斌, 田晓红, 翟小童, 刘明, 刘艳香, 汪丽萍, 高琨. 糙米直链淀粉含量对其面包质构和体外消化性质的影响.中国粮油学报, 2018, 33(4):33-37. 第一作者.
授权发明专利情况（前三名） 谭斌，吴娜娜，刘明，田晓红，汪丽萍，刘艳香，翟小童. 国内发明专利，“一种糙米面包预混合粉及其制备方法”（ZL201510451031.3，已授权）（第2发明人）； 吴娜娜，谭斌，田晓红，翟小童，刘艳香，刘明，汪丽萍. 国内发明专利，“一种改善蒸煮食用品质的糙米米线的制备方法”（ZL201910283503.7，已授权）（第1发明人）. |
