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周昌瑜

发布时间:2022/04/13 21:10 作者: 点击量:

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姓    名:周昌瑜

工作单位:宁波大学食品与药学学院

职    称:副教授

通信地址:宁波大学梅山校区国际楼705室

联系方式:zhouchangyu@nbu.edu.cn




个人简介

男,土家族,1990年06月生,工学博士,主要围绕肌肉组织骨架蛋白变化开展肉制品食用品质方面工作:传统肉制品风味形成与稳定性调控机制,畜禽源副产物利用及其功能化水凝胶制备。获宁波市科学技术进步奖二等奖1项(2/9),主持国家自然科学基金、中国博士后科学基金重点资助、浙江省自然科学基金等国家、省部级项目4项,以第一或通信作者(含共同)在Comprehensive Reviews in Food Science and Food Safety、Critical Reviews in Food Science and Nutrition、Food Chemistry、Food Control、Food Research International、LWT-Food Science and Technology等期刊发表SCI论文30篇,其中ESI 高被引论文1篇,JCR一区TOP 20篇;现为Food Chemistry、Food Research International、LWT-Food Science and Technology、Antioxidants、Journal of Food Science、Journal of the Science of Food and Agriculture、International Journal of Food Science and Technology、Journal of Food Biochemistry等杂志审稿人,Foods、Frontiers in Microbiology 客座编辑。


所属学科及招生专业

食品科学与工程;生物与医药;食品加工与安全


教育及工作经历

2022/08-至今 宁波大学,食品与药学学院,副教授;

2020/07-2022/07  宁波大学,食品与药学学院,助理研究员;

2017/09-2020/06  南京农业大学,食品科学与工程,博士;

2014/09-2017/06  宁波大学,食品科学,硕士;

2010/09-2014/06  湖北民族大学,食品科学与工程,学士;


承担或参与主要项目

[1] 国家自然科学基金: 金华火腿苦味肽形成途径及其呈味机理研究,主持;

[2] 中国博士后科学基金重点资助:金华火腿苦味肽鉴定及其构效关系研究,主持;

[3] 中国博士后科学基金面上项目:金华火腿苦味缺陷形成机制及其调控研究,主持;

[4] 浙江省自然科学基金:金华火腿腐败机制及其调控研究,主持;

[5] 重点研发计划:禽肉类传统民族特色食品品质形成机理及其调控技术研究,参与;

[6] 重点研发计划:传统干腌火腿快速成熟及绿色加工关键技术与装备研发及示范,参与;


代表性期刊论文

[1] Zhou, C. Y., Pan, D. D.*, Cao, J. X.*, & Zhou, G. H.* (2021). A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Comprehensive Reviews in Food Science and Food Safety, 20(4), 3838-3857.

[2] Zhou, C. Y., Xia, Q., Du, L. H., He, J., Sun, Y. Y., Dang, Y. L., Geng, F., Pan, D. D.*, Cao, J. X.*, & Zhou, G. H. (2022). Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Critical Reviews in Food Science and Nutrition, 1-15.

[3] Liao, R. Y., Xia, Q., Zhou, C. Y.*, Geng, F., Wang, Y., Sun, Y. Y., He, J., Pan, D. D. & Cao, J. X.* (2022). LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams. Food Chemistry, 371, 131156.

[4] Zhou, C. Y., Tang, C. B., Wang, C., Dai, C., Bai, Y., Yu, X. B., Li, C. B., Xu, X. L., Zhou, G. H.*, & Cao, J. X.* (2020). Insights into the evolution of myosin light chain isoforms and its effect on sensory defects of dry-cured ham. Food Chemistry, 315, 126318.

[5] Zhou, C. Y., Wang, C., Cai, J. H., Bai, Y., Yu, X. B., Li, C. B., Xu, X. L., Zhou, G. H.*, & Cao, J. X.* (2019). Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham. Food Chemistry, 293, 103-111.

[6] Zhou, C. Y., Wang, C., Tang, C. B., Dai, C., Bai, Y., Yu, X. B., Li, C. B., Xu, X. L., Zhou, G. H.*, & Cao, J. X.* (2019). Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham. Food Chemistry, 297, 125012.

[7] Hu, Y., Wu, Z., Sun, Y. Y., Cao, J. X., He, J., Dang, Y. L., Pan, D. D.* & Zhou, C. Y.* (2021). Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein. Food Chemistry, 373, 131598.

[8] Zhou, C. Y., Bai, Y., Wang, C., Li, C. B., Xu, X. L., Pan, D. D.*, Cao, J. X.* & Zhou, G. H.* (2021). 1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures. Food Control, 126, 107873.

[9] Zhou, C. Y., Wu, J. Q., Tang, C. B., Li, G., Dai, C., Bai, Y., Li, C. B., Xu, X. L., Zhou, G. H.*, & Cao, J. X.* (2019). Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures. Food Control, 106, 106694.

[10] Du, J. J., Cao, J. X., Zhou, C. Y.*, Pan, D. D., Geng, F., & Wang, Y.* (2022). Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking. Food Research International, 156, 111168.




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