周鹏

　　国家自然基金：

　　1.高蛋白中间水分食品中蛋白聚集导致质地硬化的机理

　　2.淡水鱼中胶原蛋白的季节性变化及其对深加工原料特性的影响

　　霍英东教育基金：

　　中间水分食品中乳蛋白聚集机理及其对食品品质的影响

　　国际合作项目：

　　高蛋白中间水分食品稳定性研究

　　企业合作项目：

　　1.人参枸杞多糖饮品开发

　　2.乳品技术培训项目

　　1. Liu B, Zhou P, Liu X, Sun X, Li H, Lin M. Detection of Pesticides in Fruits by Surface-Enhanced Raman Spectroscopy Coupled with Gold Nanostructures. Food and Bioprocess Technology. 2012. 1-9

　　2. Liu D, Liang L, Regenstein JM, Zhou P. Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis).     Food Chemistry. 2012. 133(4). 1441-1448

　　3. Ying-jia Chen, Li Liang,Xiao-ming Liu,Theodore P. Labuza, Peng Zhou. Effect Fructose and Glucoseon Glycation of β?Lactoglobulin in an Intermediate-Moisture Food Model System: Analysis by Liquid Chromatography?Mass Spectrometry (LC?MS) and Data-Independent Acquisition LC?MS (LC?MSE). Journal of agricultural and food chemistry. 2012. 60. 10674-682

　　4. Liu D, Zhou P, Liu X, Labuza TP. Moisture‐Induced Aggregation of Alpha‐Lactalbumin: Effects of Temperature, Cations, and pH. Journal of food science  2011       76(6). C817-C23

　　5. Ntakatsane M, Yang X, Lin M, Liu X, Zhou P. Short communication: Suitability of fluorescence spectroscopy for characterization of commercial milk of different composition and origin. Journal of Dairy Science. 2011. 94(11). 5375-80

　　6. Liu X, Zhou P, Tran A, Labuza TP. Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems. Journal of agricultural and food chemistry. 2009. 57(6). 2339-45

　　7. Uzzan M, Nechrebeki J, Zhou P, Labuza TP. Effect of water activity and temperature on the stability of creatine during storage       Drug development and industrial pharmacy. 2009. 35(8). 1003-8

　　8. Yang H, Wang Y, Zhou P, Regenstein JM. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins   Food Hydrocolloids.      2008. 22(8). 1541-50

　　9. Zhou P, Liu X, Labuza TP. Effects of moisture-induced whey protein aggregation on protein conformation, the state of water molecules, and the microstructure and texture of high-protein-containing matrix. Journal of agricultural and food chemistry.       2008. 56(12). 4534-40

　　10. Zhou P, Liu X, Labuza TP. Moisture-induced aggregation of whey proteins in a protein/buffer model system. Journal of agricultural and food chemistry. 2008. 56(6)   . 48-54

　　11. Zhou P, Labuza TP. Effect of water content on glass transition and protein aggregation of whey protein powders during short-term storage. Food Biophysics. 2007. 2(2). 108-16

　　12. Zhou P, Regenstein JM. Comparison of water gel desserts from fish skin and pork gelatins using instrumental measurements. Journal of food science. 2007. 72(4). C196-C201

　　13. Yang H, Wang Y, Jiang M, Oh JH, Herring J, Zhou P. 2‐Step Optimization of the Extraction and Subsequent Physical Properties of Channel Catfish (Ictalurus punctatus) Skin Gelatin. Journal of food science. 2007. 72(4). C188-C95

　　14. Zhou P, Mulvaney SJ, Regenstein JM. Properties of Alaska pollock skin gelatin: a comparison with tilapia and pork skin gelatins. Journal of food science. 2006       . 71(6). C313-C21

　　15. Zhou P, Regenstein J. Determination of total protein content in gelatin solutions with the Lowry or Biuret assay. Journal of food science. 2006. 71(8). C474-C9

　　16. Zhou P, Regenstein JM. Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction. Journal of food science. 2005. 70(6)    C392-C6

　　17. Zhou P, Regenstein JM. Optimization of extraction conditions for pollock skin gelatin Journal of food science. 2004. 69(5). C398-C8

　　18. 杨晓倩，刘小鸣，周鹏. 前表面荧光法在牛奶美拉德反应检测中的应用. 食品工业科技.2012. 16(33). 157-164

　　19. 杨晓倩，刘小鸣，周鹏. 钙螯合盐对乳饮料加工与贮藏稳定性的影响. 乳业科学与技术.2012. 3(53). 4-8

　　20. 余园芳, 陶冠军, 刘小鸣, 周鹏. 中间水分食品体系中乳球蛋白糖基化位点的鉴定. 食品工业科技. 2011. (10). 79-82

　　教育部“新世纪优秀人才支持计划”

　　中国轻工业联合会科技进步奖二等奖

　　国际食品科技联盟“青年科学家奖”

　　中国食品科学技术学会“杰出青年奖”