访问学者，美国 肯塔基大学 博士，粮食、油脂及植物蛋白专业，江南大学 硕士，粮食、油脂及植物蛋白专业，郑州工程学院 学士，粮食工程，郑州粮食学院

研究项目： 1.“全麦面条加工关键技术研究与示范” （2018YFD0401003-02）， “十三五”国家重点研发计划项目“大宗面制品适度加工关键技术装备研发与示范”的子课题。主持，2018-2020。 2.苦荞麦抗肿瘤蛋白的结构及构效关系研究（30900999），国家自然基金-青年。主持，2010-2012。 3.中高水分面制品的品质劣变机制及调控途径研究”(31371849)，国家自然基金面上项目，参与。 4.鲜湿面条及挂面高效生产关键技术与装备及其产业化示(2012BAD37B04)，“十二五”国家农业科技支撑计划课题。参与。 5.面粉清洁高效加工关键技术研究与集成示范(2012BAD34B01)，“十二五”国家农业科技支撑计划课题。参与。 6.小麦专用粉和传统面制品工业化技术与装备开发2006BAD05A09），“十一五”国家农业科技支撑重大项目“。参与。 7.主持多项横向项目：新型面条制品品质调控及新产品研发，新型杂粮健康食品开发，《生湿面制品》团体标准制定，《低菌小麦粉》团体标准制定等。

►代表性文章 1.Qian Liu, Xiao-Na Guo*, Ke-Xue Zhu. Effects of frozen storage on the quality characteristics of frozen cooked noodles[J]. Food Chemistry, 2019, 283: 522-529. 2.Xiao-Na Guo*, Shuang Yang，Ke-Xue Zhu.Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread.Food Chemistry 2019,283, 52–58. 3.Xiao-Na Guo*, Sha Yang, Ke-Xue Zhu. Impact of arabinoxylan with different molecular weight on the thermo-mechanical, rheological, water mobility and microstructural characteristics of wheat dough, International Journal of Food Science and Technology 2018, 53, 2150–2158. 4.Xiao-Na Guo*, Xiao-Ming Wei, Ke-Xue Zhu. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles, Food Chemistry, 2017, 221,1178–1185. 5.Wang Xiangyu, Guo Xiaona*,Zhu Kexue*. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. Food chemistry, 2016, 201, 275-283. 6.Bei Zhang, Xiaona Guo*, Kexue Zhu, Wei Peng, Huiming Zhou. Improvement of emulsifying properties of Oat Protein Isolate-Dextran conjugates by glycation. Carbohydrate polymers,Carbohydrate Polymers, 2015,127, 168–175. 7.Xiaona Guo, Youling L. Xiong. Characteristics and functional properties of buckwheat protein-sugar Schiff base complexes. LWT-food science and technology, 2013, 51, 397-404 8.Xiaona Guo*,Kexue Zhu, Hui Zhang, Huiyuan Yao. Anti-tumor activity of a novel protein obtained from tartary buckwheat. International journal of molecular sciences, 2010,11(12), 5202-5212. 9.Xiaona Guo*, Huiyuan. Yao. Spectrometric study on the effect of denaturant on the conformation of tartary buckwheat protein. Spectroscopy and spectral analysis, 2011, 31(6), 1611-1614. 10.XiaonaGuo *, Kexue Zhu, Hui Zhang, Huiyuan Yao. Purification and characterization of the antitumor protein from chinese tartary buckwheat (Fagopyrum tataricum Gaertn.) water-soluble extracts，Journal of agricultural and food chemistry, 2007. 55(17), 6958-6961.