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邓利珍，女，1991年生，2020年6月博士毕业于中国农业大学，美国加州大学戴维斯分校（UC Davis）联合培养博士。主要从事农产品干燥、贮藏和杀菌等方面研究工作。先后参与国家自然基金、国家重点研发计划、江西省自然科学基金等项目5项。已发表SCI\/EI论文20余篇，其中第一作者发表SCI论文8篇（国际Top期刊6篇），ESI高被引论文3篇，参编英文专著2部，授权发明专利2项。
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邓利珍
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女
xueli
博士
leixing

xuekefangxiang
食品科学与工程
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讲师
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yanjiufangxiang
果蔬和中药材干燥加工技术，食品杀菌和贮藏保鲜技术
gerenjingli

jiangshoukecheng

xueshuchengjiu
主要从事果蔬和中药材新型干燥\/脱水和预处理技术，物料干燥特性和品质降解动力学，促进果蔬加工效率和产品品质的提升；研究热加工、非热处理及栅栏杀菌技术，植物源天然保鲜剂，替代传统化学处理，提高产品食用安全性。相关成果以第一作者在Trends in Food Science& Technology, Critical Reviews in Food Science and Nutrition, CarbohydratePolymers, Food Chemistry, Food Control等杂志发表SCI论文8篇，ESI高被引3篇，EI论文1篇，参编英文著作2部，授权发明专利2项。

chengdanketi

lunwenzhuanzhu
论文
[1] Deng Li-Zhen, Tao Yang, MujumdarArun S, Pan Zhongli*, Chen Chang, Liu Zi-Liang, Wang Hui, & Xiao Hong-Wei*.(2020). Non-thermal decontamination technologies for microorganisms andmycotoxins in low-moisture foods: a comprehensive review. Trends in Food Science& Technology, 106, 104-112. (Top期刊, 5-IF=11.392)
[2] Deng Li-Zhen, Mujumdar Arun. S., PanZhongli*, Vidyarthi Sriram K., Xu Jinwen, Zielinska Magdalena, & XiaoHong-Wei*. (2019). Emerging chemical and physical disinfection technologies offruits and vegetables: a comprehensive review. Critical Reviews in Food Scienceand Nutrition, doi:10.1080\/**.2019.**. (Top期刊, 5-IF=7.808) [3] Deng Li-Zhen, Mujumdar Arun S.,Zhang Qian, Yang Xu-Hai, Wang Jun, Zheng Zhi-An, & Xiao Hong-Wei*. (2019).Chemical and physical pretreatments of fruits and vegetables: effects on dryingcharacteristics and quality attributes -a comprehensive review. CriticalReviews in Food Science and Nutrition, 59(9), 1408-1432. (Top期刊, 5-IF=7.808，ESI高被引论文) [4] Deng Li-Zhen, Pan Zhongli, ZhangQian, Liu Zi-Liang, Zhang Yang, Meng Jian-Sheng, Gao Zhen-Jiang, & XiaoHong-Wei*. (2019). Effects of ripening stage on physicochemical properties,drying kinetics, pectin polysaccharides contents and nanostructure of apricots.Carbohydrate Polymers, 222, 114980. (Top期刊, 5-IF=6.890) [5] DengLi-Zhen, Pan Zhongli, Mujumdar Arun S., Zhao Jin-Hong, Zheng Zhi-An, GaoZhen-Jiang, & Xiao Hong-Wei*. (2019). High-humidity hot air impingementblanching (HHAIB) enhances drying quality of apricots by inactivating theenzymes, reducing drying time and altering cellular structure. Food Control,96, 104-111. (Top期刊, ESI高被引论文) [6] Deng Li-Zhen, Mujumdar Arun S., YangXu-Hai, Wang Jun, Zhang Qian, Zheng Zhi-An, Gao Zhen-Jiang, & XiaoHong-Wei*. (2018). High humidity hot air impingement blanching (HHAIB) enhancesdrying rate and softens texture of apricot via cell wall pectin polysaccharidesdegradation and ultrastructure modification. Food Chemistry, 261, 292-300. (Top期刊, 5-IF=6.219) [7] Deng Li-Zhen, Yang Xu-Hai, MujumdarArun S., Zhao Jin-Hong, Wang Dong, Zhang Qian, Wang Jun, Gao Zhen-Jiang, &Xiao Hong-Wei. (2018). Red pepper (Capsicum annuum L.) drying: Effects ofdifferent drying methods on drying kinetics, physicochemical properties,antioxidant capacity, and microstructure. Drying Technology, 36(8), 893-907. (5-IF=2.815,ESI高被引论文) [8] Deng Li-Zhen, Mujumdar Arun S, YangWen-Xia, Zhang Qian, Zheng Zhi-An*, Wu Min, & Xiao Hong-Wei*. (2019). Hotair impingement drying kinetics and quality attributes of orange peel. Journalof Food Processing and Preservation, 44(1), e14294. (5-IF=1.517) [9] Deng Li-Zhen, Sutar Parag Prakash,Mujumdar Arun S., Tao Yang, Pan Zhongli*, Liu Yan-Hong, & Xiao Hong-Wei*.(2020). Thermal decontamination technologies for microorganisms and mycotoxinsin low-moisture foods: a comprehensive review. Annual Review of Food Scienceand Technology, accepted. (Top期刊, 5-IF= 10.761) [10] 邓利珍, 刘可, 冷飞凡, 肖红伟, 淳炯, & 杨文侠*. (2016). 川芎提取液对脐橙的防腐保鲜效果. 农业工程学报, 32(7), 296-302. (EI)
[11] Liu Zi-Liang, Wei Zi-Yu, Vidyarthi Sriram K.,Pan Zhongli, Zielinska Magdalena, DengLi-Zhen, Wang Qing-Hui, Wei Qing, & Hong-Wei Xiao* (2020): Pulsedvacuum drying of kiwifruit slices and drying process optimization based onartificial neural network. Drying Technology, DOI:10.1080\/**.2020.**(5-IF=2.815)
[12] Li Yu-ting, Chen Ming-shun, Deng Li-zhen, Liang Ya-zhen, LiuYi-kun, Liu Wei, Chen Jun*, & Liu Cheng-mei*. (2020). Whole soybean milkproduced by a novel industry-scale micofluidizer system without soaking andfiltering. Journal of Food Engineering, 291, 110228. (5-IF=4.332)
[13] Chen Chang, Venkitasamy Chandrasekar, ZhangWeipeng, Deng Lizhen, Meng Xiangyong, & Pan Zhongli*. (2020). Effect ofstep-down temperature drying on energy consumption and product quality ofwalnuts. Journal of Food Engineering, 285, 110105. (5-IF=4.332)
[14] Zhang Yang, Zielinska Magdalena, Li Gao-Fei, Deng Li-Zhen, Sun Bao-Hu, Zheng Zhi-An,Gao Zhen-Jiang & Xiao Hong-Wei*. (2020). Pulsed vacuum pickling (PVP) ofgarlic cloves: Mass transfer kinetics and quality attributes. DryingTechnology, doi: 10.1080\/**.2019.**.(5-IF=2.815)
[15] Song Xiao-Dong, Mujumdar Arun S., LawChung-Lim, Fang Xiao-Ming, Peng Wen-Jun, DengLi-Zhen, Wang Jun, & Xiao Hong-Wei*. (2019). Effect of drying airtemperature on drying kinetics, color, carotenoid content, antioxidant capacityand oxidation of fat for lotus pollen. Drying Technology, doi:10.1080\/**.2019.**. (5-IF=2.815)
[16] Liu Zi-Liang, Bai Jun-Wen, Yang Wen-Xia, WangJun, Deng Li-Zhen, Yu Xian-Long,Zheng Zhi-An, Gao Zhen-Jiang, & Xiao Hong-Wei*. (2019). Effect ofhigh-humidity hot air impingement blanching (HHAIB) and drying parameters ondrying characteristics and quality of broccoli florets. Drying Technology,37(10), 1251-1264. (5-IF=2.815)
[17] Yu Xian-Long, Ju Hao-Yu, Mujumdar Arun S.,Zheng Zhi-An, Wang Jun, Deng Li-Zhen,Gao Zhen-Jiang, & Xiao Hong-Wei*. (2019). Experimental and simulationstudies of heat transfer in high-humidity hot air impingement blanching (HHAIB)of carrot. Food and Bioproducts Processing, 114, 196-204. (5-IF=3.739)
[18] Zhang Xiao-Lin, Zhong Chong-Shan, Mujumdar ArunS., Yang Xu-Hai, Deng Li-Zhen, WangJun, & Xiao Hong-Wei*. (2019). Cold plasma pretreatment enhances dryingkinetics and quality attributes of chili pepper (Capsicum annuum L.). Journal of Food Engineering, 241, 51-57. (5-IF=4.332,ESI高被引论文)
[19] Wang Jun, Mujumdar Arun S., Deng Li-Zhen, Gao Zhen-Jiang, XiaoHong-Wei*, & Raghavan G. S. V. (2018). High-humidity hot air impingementblanching alters texture, cell-wall polysaccharides, water status anddistribution of seedless grape. Carbohydrate Polymers, 194, 9-17. (TOP期刊, 5-IF=6.890)
[20] Wang Jun, Law Chung-Lim, Nema Prabhat K., ZhaoJin-Hong, Liu Zi-Liang, Deng Li-Zhen,Gao Zhen-Jiang, & Xiao Hong-Wei*. (2018). Pulsed vacuum drying enhancesdrying kinetics and quality of lemon slices. Journal of Food Engineering, 224,129-138. (5-IF=4.332, ESI高被引论文)
[21] Yang Xu-Hai, Deng Li-Zhen, Mujumdar, Arun S., Xiao Hong-Wei, Zhang, Qian, &Kan Za*. (2018). Evolution and modeling of colour changes of red pepper(Capsicum annuum L.) during hot air drying. Journal of Food Engineering, 231,101-108. (5-IF=4.332)
[22] Xie Long, Mujumdar Arun S., Zhang Qian, WangJun, Liu Shuxiang, Deng Li-Zhen,Wang Dong, & Gao Zhen-Jiang*. (2017). Pulsed vacuum drying of wolfberry:Effects of infrared radiation heating and electronic panel contact heatingmethods on drying kinetics, color profile, and volatile compounds. DryingTechnology, 35(11), 1312-1326. (5-IF=2.815)
[23] Xiao Hong-Wei, Pan Zhongli, Deng Li-Zhen, El-Mashad Hamed M., YangXu-Hai, Mujumdar Arun S., Gao Zhen-Jiang, & Zhang Qian. (2017). Recentdevelopments and trends in thermal blanching–A comprehensive review.Information Processing in Agriculture, 4(2), 101-127. (EI)
[24] Yang Xu-Hai, Zhang Qian, Wang Jun, Deng Li-Zhen, & Kan Za*. (2017).Innovative superheated steam impingement blanching (SSIB) enhances drying rateand quality attributes of line pepper. Information Processing in Agriculture,4(4), 283-290. (EI)
[25] 于贤龙, 高振江, 代建武, 薛令阳, 王栋, 王军, 邓利珍, 谢永康, 张晓琳, & 肖红伟*. (2017). 苜蓿气体射流冲击联合常温通风干燥装备设计及试验. 农业工程学报, 33(15), 293-300. (EI)
[26] 周亮, 杨文侠, 邓利珍, 冷非凡, & 钟八莲. (2016). 纽荷尔脐橙冷藏的最适采收期. 食品科学, 37(4), 255-259. (EI)

专著
[1] Deng Li-Zhen, &Xiao Hong-Wei. (2019). Chapter 7: Infrared Radiation Assisted Drying of AgriculturalProducts. In Advanced Drying Technologiesfor Foods (ISBN: 74), edited by Mujumdar Arun S., & Xiao Hong-Wei, CRC Press: Boca Raton, NY.pp 157-176.
[2] Deng Li-Zhen, Mujumdar, Arun S., & Xiao Hong-Wei. (2019). Chapter 1: Diet change, food wastage and food security. In Food Security: Impact of Climate Change andTechnology (ISBN: 978-93-5382-220-0), edited by Sehrawat Rachna, Xiao Hong-Wei, Jangam Sachin Vinayak, & Mujumda ArunS. New India Publishing Agency, New Delhi, India. pp 1-20.











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email
denglz1@126.com; lzdeng@ncu.edu.cn
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食品学院"