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Natural Science Foundation of China Mechanism of effect of nutrient changes during processing and storage on the quality of rice staple 2015-2018 National Scientific and Technological Progress Award(The Second Prize) Rice processing efficiently convert and comprehensive utilization of by-product 2011 2 Hunan Province Scientific and Technological Progress Award(The First Prize) The key technology innovation and application of production for rice staple food 2013 National 12th “Five-year” Technology R&D Support Programs The key technology research and demonstration for Quality improvement and efficiently utilization of commodity rice 2012-2015
The researches were focused on the basic theory and application of grain deep processing, including the production and application of modified starches, development of key common technology of functional brown rice, corn germ oil, instant rice, and rice vermicelli processing, etc.
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