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姓名：朱科学	性别：男
民族：未填写	出生年份：未填写
最高学历：研究生	学位：博士
学　　位：博士　　导师情况：硕士生导师　　研究中心：谷物及淀粉工程研究中心　　研究领域：小麦产后精深加工及增值转化；传统面制品的品质调控及保鲜；谷物方便食品及功能食品研发　　通讯地址：江苏省无锡市蠡湖大道1800号江南大学食品学院D623办公室　　〖学习经历〗：　　2003.9-2006.6 江南大学食品学院攻读博士学位　　2000.9-2003.4 江南大学食品学院攻读硕士学位　　1996.9-2000.6 河南工业大学粮食工程系攻读学士学位　　〖工作经历〗：　　2014.10-至今江南大学食品学院教授　　2012.9-2013.9 比利时鲁汶大学博士后，导师Jan Delcour 　　2007.8-2014.10 江南大学食品学院副教授　　2006.6-2007.7 江南大学食品学院校聘副教授　　〖学术及社会兼职〗：　　江苏省“青蓝工程”优秀青年骨干教师　　欧洲FWO博士后基金同行评审专家；　　国家自然科学基金同行评审专家；　　中国粮油学会食品分会常务理事；　　中国全谷物理事会专家委员会委员；　　江苏省粮食行业协会面粉分会理事。

　　在研项目：

　　1、国家自然科学基金面上项目“中高水分面制品的品质劣变机制及调控途径研究”(31371849)，项目主持人

　　2、国家自然科学基金青年项目“小麦胚芽提取物中活性蛋白的筛选、表征及抗肿瘤机理研究”(31101384)，项目主持人

　　3、江苏省自然基金滚动项目“小麦胚芽活性蛋白的作用机理与构校关系研究”(BK2011041)，项目主持人

　　4、中国博士后科学基金面上项目（一等资助）“全麦粉的生物加工制造关键技术研究”(2014M560396)，项目主持人

　　5、国家自然科学基金面上项目“超高静压协同酶法降低专用大豆分离蛋白致敏性机理研究”(31171687)，项目主要参加人

　　6、国家“十二五”科技支撑计划项目“鲜湿面条及挂面高效生产关键技术与装备及其产业化示范”(2012BAD37B04)，项目主要参加人

　　7、国家“十二五”科技支撑计划项目“面粉清洁高效加工关键技术研究与集成示范”(2012BAD34B01)，项目主要参加人

　　8、国家“十二五”科技支撑计划项目“蛋白质生物转化及精制关键技术研究与开发”（2013AA102201），项目主要参加人

　　9、国家“十二五”科技支撑计划项目“传统优势特产资源生态高值利用技术研究与产品开发”( 2012BAD36B06)，项目主要参加人

　　已结题项目：

　　1、国家“十一五”科技支撑计划项目“食用菌加工技术升级与创新产品开发研究”（2008BADA1B05），子课题负责人

　　2、江苏省自然科学基金项目“小麦胚芽8S球蛋白的结构及生物活性研究”（BK2008102），项目主持人

　　3、教育部博士点新教师基金项目（20070295034），项目主持人

　　4、国家科技部“863”探索项目“小麦蛋白源阿片肽的酶法制备及高效分离关键技术”（2008AA10Z312），课题副组长

　　5、国家“十一五”科技支撑计划项目“小麦专用粉和传统面制品工业化技术与装备开发”（2006BAD05A09），项目主要参加人

　　6、国家科技部“863”重点项目“食品原料和食品包装材料纳米化加工关键技术与设备”（2007AA100403），项目主要参加人

　　7、国家科技部农业成果转化基金项目“酸豆奶和果汁豆奶的中试和示范”（2007GB23600475），项目主要参加人

　　8、国家“十一五”科技支撑计划项目“功能因子生物活性稳态化技术的研究”（2006BAD27B04），项目主要参加人

　　9、江苏省科技支撑计划项目“长货架期全麦粉加工和品质调控关键技术研究及产业化开发”(BE2011377)，项目主要参加人

　　10、江苏省科技支撑计划项目“小麦胚芽油脂和活性肽高效提取关键技术研究与产业化开发”(BE2009361-1)，项目主要参加人

　　1、Zhu KX, and Zhou HM*. Purification and characterization of a novel glycoprotein from wheat germ water-soluble extracts. Process Biochemistry, 2005, 40: 1469-1474.

　　2、Zhu KX, Zhou HM*, and Qian HF. Comparative study of the chemical composition and physiochemical properties of defatted wheat germ flour and its protein isolate. Journal of Food Biochemistry. 2006, 30(3): 329-341

　　3、Zhu KX, Zhou HM*, and Qian HF. Proteins Extracted from Defatted Wheat Germ: Nutritional and Structural Properties. Cereal Chemistry. 2006, 83(1) : 69-75

　　4、Zhu KX, Zhou HM*, and Qian HF. Antioxidant and Free Radical Scavenging Activities of Wheat Germ Protein Hydrolysates (WGPH) Prepared with Alcalase. Process Biochemistry, 2006, 41(6) : 1296-1302

　　5、Ji Y, Zhu KX, Qian HF, and Zhou HM*. Microbiological characteristics of cake prepared from rice flour and sticky rice flour. Food Control, 2007, 18 : 1507-1511

　　6、Ji Y, Zhu KX, Qian HF, and Zhou HM*. Effect of Water Activity and Temperature onGrowth of Penicillium citreoviride and Penicillium citrinum on MiGao. CanadianJournal of Microbiology, 2007, 53 : 231-236

　　7、Ji Y, Zhu KX, Qian HF, and Zhou HM*. Staling of Cake Prepared from Rice Flour and Sticky Rice Flour, Food Chemistry, 2007, 104 : 53-58

　　8、Guo XN, Zhu KX, Zhang H, and Yao HY*. Purification and Characterization of the Antitumor Protein from Chinese Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Water-Soluble Extracts. Journal of Agriculture Food Chemistry, 2007, 55 (17):6958 -6961

　　9、Sun XH, Zhu KX*, and Zhou HM. Protein extraction from defatted wheat germ by reverse micelles Optimization of the forward extraction. Journal of Cereal Science, 2008,48: 829-835

　　10、Sun XH, Zhu KX*, and Zhou HM. Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles. Innovative Food Science and Emerging Technologies, 2009,10: 328-333

　　11、Zhu KX*, Sun XH, and Zhou HM.Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles. Journal of Cereal Science, 2009, 50:266-271

　　12、Ji Y, Zhu KX*, Chen ZC, Zhou HM, Ma JX and Qian HF. Effects of different additives on rice cake texture and cake staling, Journal of Texture Studies, 2010, 41, 703–713

　　13、Ji Y, Zhu KX*, Zhou HM, and Qian HF. Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis, International Journal of Food Science and Technology, 2010, 45, 871–876

　　14、Zhu KX, Huang S, Peng W, Qian HF, and Zhou HM*. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International. 2010,43(4),943-948

　　15、Zhu KX*, Sun XH, Chen ZC, Peng W, Qian HF,and Zhou HM. Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation. Food Chemistry, 2010,1

　　16、Guo XN*, Zhu KX, Zhang H, and Yao HY. Anti-Tumor Activity of a Novel Protein Obtained from Tartary Buckwheat, International journal of molecular sciences, 2010, 11(12), 5201-5211

　　17、Li M., Zhu K. X.*, Guo X. N., Brijs K., Zhou H. M*. Natural Additives in Wheat-based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties, Comprehensive Reviews in Food Science And Food Safety, 13(4), 347-357, 201

　　18、Wang X, Zhu KX, and Zhou HM*. Immobilization of glucose oxidase in alginate-chitosan microcapsules. International journal of molecular sciences, 2011;12(5): 3042-54.

　　19、Liu BG, Guo XN, Zhu KX*, and Liu Y. Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chemistry, 2011, 129 : 799–803

　　20、Li HJ, Zhu KX, Zhou HM, and Peng W. Effects of High Hydrostatic Pressure on Some Functional and Nutritional Properties of Soy Protein Isolate for Infant Formula. Journal of Agriculture Food Chemistry, 2011, 59:12028 -12036

　　21、Zhu KX*, Su CY, Guo XN, Peng W, and Zhou HM. Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate. International Journal of Food Science and Technology, 2011, 46, 1053–1059

　　22、Zhu KX*, Lian CX, Guo XN, Peng W, and Zhou HM. Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ. Food Chemistry, 2011, 126: 1122-1126

　　23、Li HJ, Zhu KX, Zhou HM*, and Peng W. Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula. Food Chemistry, 2012, 132: 808–814

　　24、Li M, Zhu KX*, Guo X, Peng W, and Zhou HM. Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles. Innovative Food Science and Emerging Technologies, 2011, 12, 526–530

　　25、Li, M, Zhang, JH, Zhu KX*, Peng, W, Zhang, SK, Wang, B, Zhu, YJ, Zhou, HM. Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. LWT - Food Science and Technology, 2012, 46, 23-28.

　　26、Li M, Zhu KX*, Luo LJ, Peng W, and Zhou HM. Effect of vacuum mixing on the quality characteristics of fresh noodles. Journal of Food Engineering. 2012, 110, 525-531.

　　27、Li M, Zhu KX, Wang BW, Guo XN, Peng W, and Zhou HM*. evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment. Food Chemistry, 2012, 135, 2163-2169

　　28、Shan S, Zhu KX, Peng W, and Zhou HM*. Physicochemical propertiesand salted noodle making quality of purple sweet potato flour and wheat flour blends,Journal of Food Processing and Preservation, 2013, 37,709-716.

　　29、Zhu KX*, Li J, Li M, Guo XN, Peng W, and Zhou HM. Functional properties of chitosan–xylose Maillard reaction products and their application to semi-dried noodle. Carbohydrate Polymers, 2013,92(2): 1972–1977

　　30、Zhu KX*, Guo X, Guo XN, Peng W, and Zhou HM. Protective effects of wheat germ protein isolate hydrolysates (WGPIH)against hydrogen peroxide-induced oxidative stress in PC12 cells. Food Research International, 2013,53: 297–303

　　31、Li HJ, Zhu KX, Zhou HM*, Peng W, and Guo XN. Comparative Study about Some Physical Properties, In vitro Digestibility and Immunoreactivity of Soybean Protein Isolate for Infant Formula. Plant Foods for Human Nutrition, 2013, 68: 124-130

　　32、Li M,Peng J, Zhu KX*, Guo XN, Zhang M, Peng P, Zhou HM.Delineating the microbial and physical–chemical changes during storage of ozone treated wheat flour, Innovative Food Science and Emerging Technologies,2013, 20: 223-229

　　33、Li M, Zhu KX*, Peng J, Guo XN, Amza T, Peng W, Zhou HM*. Delineating the protein changes in Asian noodles induced by vacuum mixing, Food Chemistry, 2014, 143, 9-16

　　34、Zhu KX*, Dai X, Guo XN, Peng W, Zhou HM. Retarding effects of organic acids, hydrocolloids and microwave treatment on the discoloration of green tea fresh noodles, LWT - Food Science and Technology, 2014, 55, 176-182

　　35、Rombouts, I.*, Jansens, K. J. A., Lagrain, B., Delcour, J. A., and Zhu, K. X. The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles, Journal of Cereal Science, 2014, 60: 5 07-513

　　36、Zhu, K. X.*, Wang, X. P., and Guo, X. N. Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates, Journal of Functional Foods, 2015,12: 23-32

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