研究方向：

1. 畜产品品质形成机理与加工技术

2. 乳蛋白分子营养机制与功能乳制品开发

3. 乳用益生菌开发

承担的主要科研项目

1. 国家自然科学青年基金“乳铁蛋白对成骨细胞MAPK信号通路调控作用的研究”（主持）；

2. 教育部高等学校博士点基金—“乳铁蛋白成骨活性的构效关系研究”（主持）；

3. 国家“十二五”科技支撑计划“动物源食品加工共性关键技术研究”（子课题主持）；

4. 北京市重大科技计划项目—“乳制品加工关键技术研究与产业化”（子课题主持）；

5. 中央高校基本科研业务费基地青年教师资助项目—“壳聚糖改善低脂干酪品质的研究”（主持）。

研究成果

近年发表的主要文章：

1. Xiaoyu Wang , Huiyuan Guo, Wei Zhang, Pengcheng Wen, Hao Zhang, Zirui Guo, Fazheng Ren. Effect of iron saturation level of lactoferrin on osteogenic activity in vitro and in vivo. Journal of Dairy Science, 2013, 96(1):33-39.

2. Pengcheng Wen, Dandan Yu, Xinxin Wang, Luda Zhang, Fazheng Ren, Xingen Lei, Huiyuan Guo*. A comparison of different treatment conditions on the conformation changes of Bovine lactoferrin. Spectroscopy and Spectral Analysis, 2012; 32:162-165

3. Xiaoling He, Weibing Zhang, Fazheng Ren, Bozhong Gan, Huiyuan Guo*. Screening fermentation parameters of the milk-clotting enzyme produced by newly isolated Bacillus amyloliquefaciens D4 from the Tibetan Plateau in China. Annals of Microbiology, 2012, 62:357-365

4. Pengcheng Wen, Huiyuan Guo, Hao Zhang, Bozhong Gan, Qingbo Ding, Fazheng Ren. Effect of Glucose on the Lactoferrin’s Conformation and its Effect on MC 3T3-E1 Cell Proliferation. Protein Journal, 2012, 31:300-305

5. Yuguang Zhang, Lu Jiang, Fazheng Ren, Jiping Yang, Huiyuan Guo*. Response surface methodology analysis to improve production of tyrothricin in Bacillus brevis. African Journal of Biotechnology, 2012, 11:10744-10752

6. Hong Na Liu, Fa Zheng Ren, Lu Jiang, Bo Zhong Gan, Hui Yuan Guo*. Fatty acid profile of yak milk from the Qinghai–Tibetan Plateau in different seasons and for different parities. Journal of Dairy Science, 2011, 94:1724-1731

7. Xiaoling He, Fazheng Ren, Weibing Zhang, Xi Song, Bozhong Gan, Huiyuan Guo*. Purification and properties of a milk-clotting enzyme produced by Bacillus amyloliquefaciens D4. Korean Journal of Chemical Engineering, 2011, 28:203-208

8. Wei Zhang, Fa Zheng Ren, Lu Da Zhang, Lu Jiang, Bing Fang, Xue Ying Mao, Hui Yuan Guo*. Interaction of Lactoferrin and its peptides with DPPC and DPPG liposomes studied by Raman Spectroscopy. Spectroscopy and Spectral Analysis, 2011, 31:1533-1536

9. Zhi Hua Pang, Jun Zhu, Wei Qian Wu, Fang Wang, Fa Zheng Ren, Hui Yuan Guo*. The Secondary Structure of Heated Whey Protein and its Hydrolysates Antigenicity. Spectroscopy and Spectral Analysis, 2011, 31:3055-3059

10. Shao Yang Ge, Mei Yu Liu, Jun Zhu, Fang Wang, Fa Zheng Ren, Lu Da Zhang, Hui Yuan Guo*. FTIR analysis of correlation between emulsify properties and the secondary structure of the proteins in modified egg yolk powder. Spectroscopy and Spectral Analysis, 2011; 31:2090-2093

11. Hui Yuan Guo, Lu Jiang, Salam A. Ibrahim, Lian Zhang, Hao Zhang, Ming Zhang, Fa Zheng Ren*. Orally Administered Lactoferrin Preserves Bone Mass and Microarchitecture in Ovariectomized Rats. Journal of Nutrition, 2009, 139: 958-964

12. Hui Yuan Guo, Lu Da Zhang, Li Min Zheng, Fa Zheng Ren*. Comparison of trabecular structure analysis using X-ray Micro-CT and Histomorphometric method in ovariectomized rats. Spectroscopy and Spectral Analysis, 2009, 29:2276-2280

13. Hui Yuan Guo, Kun Pang, Xiao Ying Zhang, Liang Zhao, Shang Wu Chen, Mao Lin Dong, Fa Zheng Ren*. Composition, Physiochemical Properties, Nitrogen Fraction Distribution and Amino Acid Profile of Donkey Milk. Journal of Dairy Science, 2007, 90:1635-1643

14. 罗洁，王芳，任发政，郭慧媛*. 乳化盐对Mozzarella 干酪功能特性的影响. 农业机械学报，2011, 42:138-142