讲师—周磊

第一作者或导师一作本人二作发表的论文

[1] Zhou L., Cai J. M., Wang J Y., Ma C., Xing L. J., Tang Siah Ying, Zhang W. G.* (2024). Effects and mechanisms of ultrasound-assisted emulsification treatment on the curcumin delivery and digestive properties of myofibrillar protein-carboxymethylcellulose complex emulsion gel.Food Research International,188,114531.

[2] Zhou, L., Kang, D. C., Wang, J. Y., Cai, J. M., Xing, L. J., Zhang, W. G.*(2024). Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel.Food and Bioproducts Processing,144:203-213.

[3] Zhou, L., Jiang, J.Y., Feng, F., Wang, J. Y., Cai, J. M., Xing, L.J., Zhou, G.H., Zhang, W.G.*(2023). Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion.Carbohydrate Polymers, 309, 120679.

[4] Zhou, L., Zhang, R. Y., Zhang, J., Yin, Y. T., Wei, L. L., Xing, L. J., & Zhang, W. G.*(2023). Effects of ultrasound on the oxidation and structure of myofibrillar protein in the presence or absence of soybean oil.Journal of the Science of Food and Agriculture, 103(12): 5938-5948.

[5] Zhou, L., Feng, F., & Zhang, W. G.*(2023). Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions.Food Bioscience, 53, 102744.

[6] Zhou, L., Zhang, W.G.*, Wang, J.Y., Zhang, R.Y., & Zhang, J. (2022). Comparison of oil-in-water emulsions prepared by ultrasound, high-pressure homogenization and high-speed homogenization.Ultrasonics Sonochemistry, 82, 105885.

[7] Zhou, L., Zhang, W.G.*, & Wang, J. Y. (2022). Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern.Trends in Food Science & Technology,122, 140-156.

[8] Zhou, L., Zhang, J., Xing, L. J., & Zhang, W. G.*(2021). Applications and effects of ultrasound assisted emulsification in the production of food emulsions: A review.Trends in Food Science & Technology, 110, 493-512.

[9] Zhou, L., Zhang, J.,Lorenzo, J. M., & Zhang, W. G.*(2021). Effects of ultrasound emulsification on the properties of pork myofibrillar protein-fat mixed gel.Food Chemistry, 345, 128751.

[10] Zhou, L., Zhang, J., Yin, Y. T., Zhang, W. G.*, & Yang, Y. L.*(2021). Effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein stabilized pork fat emulsions.Foods, 10(6),1201.

[11] Zhou, L., Feng, X., Yang, Y. L.*, Chen, Y. J., Wang, J. Y., Wei, S. M., & Li, S. S. (2019). Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel.Lwt-Food Science and Technology, 110, 19-24.

[12] Zhou, L., Yang, Y. L.*, Wang, J. Y., Wei, S. M., & Li, S. S. (2019). Effects of low fat addition on chicken myofibrillar protein gelation properties.Food Hydrocolloids, 90, 126-131.

[13] Zhou, L., Feng, X., Yang, Y. L.*, Chen, Y. J., Tang, X. Z., Wei, S. M., & Li, S. S. (2019). Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions.Journal of the Science of Food and Agriculture, 99(14), 6500-6508.

[14] Zhou, L., Yang, Y. L.*, Tang, X. Z., Gao, C. C., Wei, S. M., & Li, S. S. (2019). Effects of ethanol treatment on rheological and gel properties of chicken myofibrillar protein.Cyta-Journal of Food, 17(1), 384-392.

[15] 杨玉玲*，周磊，游远，汤晓智，魏苏萌.(2018).氧化对肌原纤维蛋白热诱导凝胶质构特性及保水性的影响。中国农业科学，51(18)：3570-3581.

学术兼职：

Food Chemistry、Meat Science、RSC Advance、Journal of the Science of Food and Agriculture等SCI期刊的审稿人