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Name: Zhou Cunliu

Academic Title: Professor

Post: Teacher

Department:Food Engineering

Email: zhoucl4@hfut.edu.cn

Tel:

  

Education and Trains

1992.09-1996.07: School of Chemistry and Chemical Engineering, Shandong University, Applied Chemistry, BS;

1996.07-1999.09: Fine Chemical Research Laboratory, Anhui Research Institute of Chemical Industry, Fine Chemistry, Research fellow;

1999.09-2004.07: School of Chemistry and Materials Science, University of Science and Technology of China, Organic Chemistry, Ph. D;

2007.05-2008.04: Mount Sinai School of Medicine, Visiting scholar;

2004.07-:School of Food Science and Technology, Hefei University of Technology.

  

Main Research Fields

Animal and Poultry protein chemistry


Courses

Food Chemistry, Dairy and Meat Technology

  

Funds

? National Natural Science Foundation of China: Study on the influence mechanism that exogenous amino acids increase the stability of hemoglobin (21272051)

? National Natural Science Foundation of China: Rule and mechanism for heat induced gel of porcine myofibrillar proteins responses to exogenous amino acids (21542008)

? National Natural Science Foundation of Anhui Province: Study of the effects of carboxyhemoglobin on the stability and safety of the color of meat products (1208085MC43)

  

Publications

1. Paper

? Xu, Peng, Zheng, Yadong, Zhu, Xiaoxu, Li, Shiyi, Zhou, Cunliu*. l-Lysine and l-arginine inhibit the oxidation of lipids and proteins of emulsion sausage by chelating iron ion and scavenging radical. Asian-Australasian Journal of Animal Sciences, 2018, DOI: https://doi.org/10.5713/ajas.17.0617.

? Li Shiyi1, Zheng Yadong1, Xu Peng, Zhu Xiaoxu, Zhou Cunliu*. l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility. Food Chemistry, 2018, 242 : 22-28.

? Zhu Xiaoxu, Ning Cheng, Li Shiyi, Xu Peng, Zheng Yadong, Zhou, Cunliu*. Effects of l-lysine/l-arginine on the emulsion stability, textural,rheological and microstructural characteristics of chicken sausages. International Journal of Food Science and Technology, 2018, 53 :  88-96.

? Fu Yuan1, Zheng Yadong1, Lei Zhen, Xu Peng, Zhou, Cunliu*. Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure. International Journal of Food Properties, 20 : S884-S898.

? Lei Zhen, Fu Yuan, Zheng Yadong, Xu Peng, & Zhou Cunliu*. Effects of L-lysine on thermal gelation properties of chicken breast actomyosin. Food Science & Biotechnology, 2017, 26 : 549-556.

?Li Peijun, Jia Shanshan, Zhou Cunliu, Fang Hongmei, & Chen Conggui. Protective role of lactobacillus fermentum R6 against clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions. Innovative Food Science & Emerging Technologies, 2017, 41: 117-123.

? Lei Zhen, Fu Yuan, Xu Peng, Zheng Yadong, & Zhou Cunliu*. Effects of l-arginine on the physicochemical and gel properties of chicken actomyosin. International Journal of Biological Macromolecules, 2016, 92 : 1258-1265.

? Xu Peng, Zhu Xuefeng, Tan Shengjiang, Qin Hao, Zhou Cunliu*. The role of monoxide hemoglobin in color improvement of chicken sausage. Food Science and Biotechnology, 2016, 25 : 409-414.

? Ma Fei, Qin Hao, Shi Kefu, Zhou Cunliu, Chen Conggui, Hu Xiaohua, Zheng Lei*. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. Food Chemistry, 2016, 190 : 142-149.

? Ma Fei, Qin Hao, Zhou Cunliu, Wang Xia, Chen Conggui, Zheng Lei*. Rapid and non-destructive detection of iron porphyrin content in pork using multispectral imaging approach. Food Analytical Methods,  2016, 9 : 1180-1187.

? Qin Hao, Xu Peng, Zhou Cunliu*, Wang Yajing. Effects of l-arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle. LWT-Food Science and Technology, 2015, 63 : 912-918.

? Zhou Cunliu*, Ye Huiqiong, Wang Hui, Qin Hao, Li Junhong. Coordination of l-arginine and iron cation improves stability of hemoglobin concentrates. European Food Research and Technology, 2015, 240:743-751.

? Zhou Cunliu*, Ye Huiqiong, Nishiumi Tadayuki, Qin Hao, Chen Conggui. l-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron, Food Research International, 2014, 62 : 637-643.

? Zhou Cunliu*, Tan Shengjiang, Li Jun, Chu Xiaoyan, Cai Kezhou. A novel method to stabilize meat colour: ligand coordinating with hemin. Journal of Food Science and Technology, 2014, 51 : 1213-1217.

? Zhou Cunliu*, Li Jun, Tan Shengjiang. Effect of l-lysine on the physicochemical properties of pork sausage. Food Science and Biotechnology, 2014, 23 : 775-780.

? Tan Shengjiang, Zhou Cunliu*, Han Zhuo, Li Jun, Qin Hao. Combined effect of monoxide hemoglobin and sodium nitrite on physicochemical, microbiological and sensory properties of pork sausage. Advance Journal of Food Science and Technology, 2014, 6 : 417-423.

? Zhou Cunliu*, Li Jun, Tan Shengjiang, Sun Gaojun. Effects of l-arginine on physicochemical and sensory characteristics of pork sausage. Advance Journal of Food Science and Technology, 2014, 6 : 660-667.

? Zhou Cunliu*, Zhang Lin, Wang Hui, Chen Conggui. Evaluation of strawberry pigments as pork sausage coloran. Food Science and Technology Research, 2013, 19 : 583-589.

? Zhou Cunliu*, Li Jun, Tan Shengjiang, Ye Huiqiong. Selective extraction of berberine and palmatine from a water extract of Huangbai. Pakistan Journal of Pharmaceutical Sciences, 2013, 26 : 1023-1025.

? Ma Fei, Chen Conggui*, Zheng Lei*, Zhou Cunliu, Cai Kezhou, Han Zhuo. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science, 2013, 95 : 22-26.

? Zhou Cunliu*, Zhang Lin, Wang Hui, Chen Conggui. Effect of amaranthus pigments on quality characteristics of pork sausages. Asian-Australasian Journal of Animal Sciences, 2012, 25 : 1493-1498.

? Zhou Cunliu*, Wang Jixia, Wang Hui, Zhang Lin, Cai Kezhou. The effect of carboxyhemoglobin on color stability of cooked pork sausage. Food Science and Biotechnology, 2012, 21: 267-272.

? Zhou Cunliu*, Wang Hui, Chen Yunlong, Chen Conggui. Effect of l-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage. Food Science and Biotechnology, 2012, 21 : 669-674.

? Yu Xia, Chen Conggui, Cai Kezhou, Zhou Cunliu, Mao Daorong, Sun Gaojun. Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels. Food Science and Biotechnology, 2012, 21 : 941-950.

2. Patent

? Zhou Cunliu, Wang Jixia, Chen Conggui, Ding Yalan, Fang Hongmei. Method for preparing carboxyhemoglobin by utilizing livestock and poultry blood. 201010282355.6 (Granted)

? Zhou Cunliu, Zhou Qian, Zhu Yangyang, Ye Huiqiong, Fang Hongmei, Chen Conggui. A method for preparing sausage using livestock and poultry blood. 201210411290.X (Granted)

? Zhou Cunliu, Li Junhong, Zhu Guangya. A soaking liquid for chicken feet with pickled peppers. Patent Number: 201310494215.9 (Granted)

? Chen Conggui, Shi Liucui, Fang Hongmei, Zhou Cunliu. A preparation method for livestock and poultry plasma protein powder. Patent Number: 201010282361.1 (Granted)

? Wang Wu, Chen Conggui, Zhan Changling, Zhai Yingsi, Fang Hongmei, Zhou Cunliu. The processing method for low salt and leisure poultryjerky. Patent Number: 200910144274.7 (Granted)

? Zhou Cunliu, Qin Hao, Xu Peng. A low sodium and low phosphate meat product. Patent Number: 201410480482.5 (Granted)

? Zhou Cunliu, Zhu Xiaoxu, Xu Peng, Zheng Yadong, Li Shiyi. A kind of emulsified sausage and its preparation method. Patent Number: 201510864912.8

? Zheng Yadong,?Xu Peng, Yang Xi,?Dang Runqin.?A processing method for sausage. Patent Number: 201610940881.4

  

Awards and activities

Editorial board member of Meat Research

Syndic of Chinese Association of Animal Products Processing

  


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