2016年以来主要发表学术论著（作者、论文题目、期刊名称、发表时间、期卷页码）
[1] Jingpeng Li, Zhengyu Jin, Li Deng, et al. Modelling the cooking doneness via integrating sensory evaluation and kinetics[J]. Food Research International. 2017, 92: 1-8. [2] Jingpeng Li, Aiquan Jiao, Zhengyu Jin, et al. Thermostable and mesophilic α-amylase: Effects on wheat starch physicochemical properties and their applications in extruded noodles [J]. Journal of Cereal Science. 2019, 87:248-257. [3] Jingpeng Li, Aiquan Jiao, Zhengyu Jin, et al. Effect of thermostable α-amylase addition on producing the porous-structured noodles using high-strength extrusion treatment [J]. Journal of Food Science, 2018, 83(2):332-339. [4] Jingpeng Li, Aiquan Jiao, Zhengyu Jin, et al. Porous-structured extruded instant noodles induced by the medium temperature α-amylase with improved rehydration and palatability [J]. International Journal of Food Science & Technology. 2018, 53: 2265-2272. [5] Jingpeng Li. Modifying effect of thermostable and medium temperature α-amylase on starch and its application on extruded noodles[A]. The 6th Annual ABE Graduate Industrial Research Symposium of Purdue University, West Lafayette, United States. 2018.
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