祝振洲 教授 博士
武汉轻工大学食品科学与工程学院


祝振洲，男，1983年3月出生，中共党员，研究生学历，博士。2010年于中国科学院过程工程研究所国家生物化工重点实验室获生物化工专业硕士学位，2014年于法国贡比涅技术大学获工业过程与可持续发展工程专业博士学位，2014年7月入职武汉轻工大学食品学院。一直从事农产品加工与贮藏方面的研究，主要开展基于场强化的天然产物功效成分高效提取以及膜分离过程中的膜污染机理及其防治策略研究。现主持国家自然科学基金、教育部归国留学人员基金、湖北省自然科学基金、全国粮食行业青年拔尖人才科研等项目。在Trends in Food Science & Technology, Journal of Membrane Science, Food Chemistry, Industrial Crops and Products等国际权威SCI期刊上发表论文近50篇，其中第一作者或通讯作者22篇，3篇入选ESI高被引论文。近年来申报发明专利十余项。担任中国海水淡化与水再利用学会青年专家委员、Journal of Membrane Science, Food Research International, Food and Chemical Toxicology 等SCI期刊审稿人。
研究领域天然产物功效成分非热提取与高效分离
高附加值生物有机硒富集及产品开发关键技术
富硒益生菌影响肠道菌群的机制及模型研究
教育研究背景2010.09-2014.10 法国贡比涅技术大学 工业过程与可持续发展工程专业 工学博士学位
2007.09-2010.07 中国科学院过程工程研究所 生物化工专业 工学硕士学位
2002.09-2006.07 北京化工大学 高分子材料与工程专业 工学学士学位
讲授课程食品工程原理
研究生专业英语
发表论文[1] Zhenzhou Zhu, Yan Liu, Qingyan Guan, Jingren He, Gang Liu, Shuyi Li, Luhui Ding, Michel Y. Jaffrin, Purification of Purple Sweet Potato Extract by Dead-End Filtration and Investigation of Membrane Fouling Mechanism, Food and Bioprocess Technology, 2015, 8, 1680-1689. IF=2.998
[2] Zhenzhou Zhu, Houcine Mhemdi, Luhui Ding, Olivier Bals, Michel Y. Jaffrin, Nabil Grimi, Eugene Vorobiev, Dead-End Dynamic Ultrafiltration of Juice Expressed from Electroporated Sugar Beets, Food and Bioprocess Technology, 2015, 8, 615-622. IF=2.998
[3] Zhenzhou Zhu, Nao Wu, Minjie Kuang, Olusola Lamikanra, Gang Liu, Shuyi Li, Jingren He, Preparation and toxicological evaluation of methyl pyranoanthocyanin, Food and Chemical Toxicology, 2015, 83, 125-132. IF=3.997
[4] Zhenzhou Zhu, Jingren He, Gang Liu, Francisco J. Barba, Mohamed Koubaa, Luhui Ding, Olivier Bals, Nabil Grimi, Eugène Vorobiev, Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review, Innovative Food Science & Emerging Technologies, 2016, 33, 1-9. IF=3.116
[5] Zhenzhou Zhu, Tian Jiang, Jingren He, Francisco J Barba, Giancarlo Cravotto, Mohamed Koubaa, Ultrasound-Assisted Extraction, Centrifugation and Ultrafiltration: Multistage Process for Polyphenol Recovery from Purple Sweet Potatoes, Molecules, 2016, 21, 1584. IF=3.098
[6] Zhenzhou Zhu, Houcine Mhemdi, Dead end ultra-filtration of sugar beet juice expressed from cold electrically pre-treated slices: Effect of membrane polymer on fouling mechanism and permeate quality, Innovative Food Science & Emerging Technologies, 2016, 36, 75-82. IF=3.116
[7] Zhenzhou Zhu, Houcine Mhemdi, Wenxiang Zhang, Luhui Ding, Olivier Bals, Michel Y. Jaffrin, Nabil Grimi, Eugène Vorobiev, Rotating Disk-Assisted Cross-Flow Ultrafiltration of Sugar Beet Juice, Food and Bioprocess Technology, 2016, 9, 493-500. IF=2.998
[8] Zhenzhou Zhu, Fenqi Yuan, Zhengming Xu, Wuliang Wang, Xiaohui Di, Francisco J. Barba, Wangyang Shen, Mohamed Koubaa, Stirring-assisted dead-end ultrafiltration for protein and polyphenol recovery from purple sweet potato juices: Filtration behavior investigation and HPLC-DAD-ESI-MS2 profiling, Separation and Purification Technology, 2016, 169, 25-32. IF=3.927
[9] Zhenzhou Zhu, Qingyan Guan, Mohamed Koubaa, Francisco J. Barba, Shahin Roohinejad, Giancarlo Cravotto, Xinsun Yang, Shuyi Li, Jingren He, HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction, Food Chemistry, 2017, 215, 391-400. IF=4.946
[10] Zhenzhou Zhu, Qian Wu, Xiaohui Di, Shuyi Li, Francisco J. Barba, Mohamed Koubaa, Shahin Roohinejad, Xingao Xiong, Jingren He, Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances, Food and bioproducts processing, 2017, 104, 40-47. IF=2.744
[11] Zhenzhou Zhu, Rui Zhang, Shaoying Zhan, Jingren He, Francisco Barba, Giancarlo Cravotto, Weizhong Wu, Shuyi Li, Recovery of Oil with Unsaturated Fatty Acids and Polyphenols from Chaenomelessinensis (Thouin) Koehne: Process Optimization of Pilot-Scale Subcritical Fluid Assisted Extraction, Molecules, 2017, 22, 1788. IF=3.098
[12] Zhenzhou Zhu, Shuyi Li, Jingren He, Rohit Thirumdas, Domenico Montesano & Francisco Barba. Enzyme-assisted extraction of polyphenol from edible lotus (nelumbo nucifera) rhizome knot: ultra-filtration performance and HPLC-MS2 profile. Food Research International, 2018, 111, 291-298. IF=3.098
[13] Rui Zhang, Shaoying Zhan, Shuyi Li, Zhenzhou Zhu*, Jingren He*, Jose M. Lorenzo*, Francisco J. Barba，Anti-hyperuricemic and nephroprotective effects of extracts from Chaenomelessinensis (Thouin) Koehne in hyperuricemic mice，Food & Function, 2018. IF=3.289.
主持科研项目1.脉冲电场强化提取-膜分离耦合制备菊粉的规律及机理研究，国家自然科学基金；
2.膜法菊粉分级纯化工艺及膜污染研究，教育部归国留学人员基金；
3.酶解-场处理-膜分离耦合强化紫薯花色苷提取与纯化的机制及机理研究，湖北省自然科学基金面上项目；
4.国家粮食和物资储备局自选课题项目（全国粮食行业青年拔尖人才）；
5. 高附加值生物有机硒富集及产品开发关键技术研究（恩施硒德生物工程有限公司委托项目）。
专利相关一种带壳荔枝全果功能型饮料的加工方法. 发明专利. CNA.
一种低AGEs菊粉曲奇饼干及其制备方法. 发明专利. CNA
一种基于酸水解的中短链菊粉分析方法. 发明专利. CN6.X
社会地位与学术兼职中国海水淡化与水再利用学会青年专家委员