讲师

肉品质量控制，畜禽副产物高值开发与利用

1、国家自然科学基金青年项目，主持；
2、“十四五”国家重点研发计划子课题，主持；
3、安徽省自然科学基金青年项目，主持；
4、合肥工业大学应用培育计划项目，主持。

1. Kai Zhou, Jie Zhang, Yong Xie, Zhaoming Wang, Xiang Wu, Cong Li, Wu Wang, Hui Zhou, Baocai Xu*. Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles. Meat Science, 2021, 175.https://doi.org/10.1016/j.meatsci.2021.108432

2. Yong Xie, Bo Chen, Jie Guo, Wen Nie, Hui Zhou, Peijun Li, Kai Zhou*, Baocai Xu*. Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process. Meat Science 2021, 179, 108527. https://doi.org/10.1016/j.meatsci.2021.108527.

3. 周凯, 周干, 谢勇, 王兆明, 李先保, 周辉, 徐宝才*. 不同温度对调理鸡排低温贮藏品质特性的影响. 食品科学, 42(17), 2021.https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-20200709-139

4. Kai Zhou, Hai Chen, Shengli Zhang, Yingjie Wang, Guanghua Zhao*. Disulfide-mediated reversible two-dimensional self-assembly of protein nanocages. Chemical Communications, 2019, 55, 7510. https://doi.org/10.1039/C9CC03085A

5. Kai Zhou, Jiachen Zang, Hai Chen, Wenming Wang, Hongfei Wang, Guanghua Zhao*. On-axis alignment of protein nanocage assemblies from 2D to 3D through the aromatic stacking interactions of amino acid residues. ACS Nano, 2018, 12, 11323-11332. https://doi.org/10.1021/acsnano.8b06091

1.安徽省食品科学技术学会副秘书长
2.担任Journal of Agricultural and Food Chemistry，Critical Reviews in Food Science and Nutrition等国际著名期刊审稿人。