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邹立强，男，1987年生，江西兴国人，南昌大学食品科学专业博士毕业，美国麻省大学（Umass, Amherst）食品聚合物和胶体研究所David Julian McClements实验室访问学者，现任食品学院副研究员、硕士生导师。

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邹立强
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男
xueli
博士
leixing
硕导
xuekefangxiang
食品运载体、营养物高效递送与生物利用、果蔬纳米保鲜
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副研究员
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yanjiufangxiang
食品运载体、营养物高效递送与生物利用、果蔬纳米保鲜

gerenjingli
学习经历：
2006-2010，江西农业大学 轻化工程，本科
2010-2015，南昌大学 食品科学与工程，硕博连读
2014-2015，南昌大学 食品科学，访问学者
工作经历：
2015-2018，南昌大学，食品学院，助理研究员
2018-至今，南昌大学，食品学院，副研究员



jiangshoukecheng
食品产品开发、食品运载体系的构建与评价、信息技术与食品工程、食品质量控制与管理

xueshuchengjiu
近年来从事食品运载体、食品高新技术领域的科研与教学工作，在食品乳液、脂质体、水凝胶等领域发表SCI论文57篇（其中一区33篇、高被引7篇、被引频次1139、篇均引频次：20、H指数：21），主持国家自然科学基金、江西省青年科学基金、企业横向等项目7项，获2016年江西省优秀博士学位论文奖。

chengdanketi
承担国家自然科学基金、江西省自然科学基金等国家与省部级项目4项，企业横向项目3项。
1、多酚-赋剂型乳液食品体系的构建及其增溶稳定机制和生物利用度、国家自然科学基金（青年）20万\u**年-2019年
2、疏水性褐变抑制剂协同\/竞争界面乳液的构建及其对果蔬酶促褐变影响、国家自然科学基金（地区）、41万\u**年-2022年
3、菌种菌肥微囊粒剂及运载体、企业横向经费－江西华威科技有限公司\u**万、
2018年-2021年
4、高内相乳液负载技术开发茶油新产品、企业横向经费－江西明耀实业有限公司、
60万\u**年-2022年
5、江西特色果蔬酶促褐变抑制及食用品质调控、江西省自然科学基金（青年）、6万\u**年-2020年
6、茶油高附加值新产品研发、企业横向课题－江西绿野轩生物科技有限公司\u**万\u**年-2027年
7、“三区”人才计划科技特派员、江西省科技厅、6万\u**年-2019年


lunwenzhuanzhu
近5年来，以第一或通讯发表SCI论文28篇（其中一区16篇、二区8篇，ESI高被引论文5篇，本领域TOP期刊J. Agric. Food Chem.封面论文1篇，Web of Science核心库总被引频次1011、H指数：21。
1. Wei Liu, Hongxia Gao, David Julian McClements, Lei Zhou, Jing Wu, Liqiang Zou*, Stability, rheology, and β-carotene bioaccessibility of high internal phase emulsion gels, Food Hydrocolloids, 2019, 88, 210-217. (SCI一区, 2018IF= 5.839, 被引频次: 9, “ESI高被引论文”)
2. Dongwen Fu, Sumeng Deng, David Julian McClements, Lei Zhou, Liqiang Zou*, Jang Yi, Chengmei Liu, Wei Liu*, Encapsulation of β-carotene in wheat gluten nanoparticle-xanthan gum-stabilized Pickering emulsions: Enhancement of carotenoid stability and bioaccessibility, Food Hydrocolloids, 2019, 89, 80-89. (SCI一区, 2018IF= 5.839, 被引频次:6)
3. Liqiang Zou, Anqi Xie, Yuqing Zhu, David Julian McClements*, Cereal proteins in nanotechnology: Formulation of encapsulation and delivery systems, Current Opinion in Food Science, 2019, 25, 28-34. (SCI二区, 2018IF= 3.828, 被引频次:1)
4. Chi Yan, Dongwen Fu, David Julian McClements, Pei Xu, Liqiang Zou*, Yuqing Zhu, Ce Cheng, Wei Liu, Rheological and microstructural properties of cold-set emulsion gels fabricated from mixed proteins: Whey protein and lactoferrin, Food Research International, 2019, 119, 315-324. (SCI二区, 2018IF= 3.579)
5. Xing Chen, Yan Chen, Liqiang Zou*, Xingcai Zhang, Yuqing Dong, Jizhou Tang, David Julian McClements*, Wei Liu, Plant-based nanoparticles prepared from proteins and phospholipids consisting of a core multilayer-shell structure: Fabrication, stability, and foamability, Journal of Agricultural and Food Chemistry, 2019, 67 (23), 6574-6584. (SCI一区, 2018IF= 3.571)
6. Zewen Xi, Wei Liu, David Julian McClements, Liqiang Zou*, Rheological, structural, and microstructural properties of ethanol induced cold-set whey protein emulsion gels: Effect of oil content, Food Chemistry, 2019, 291, 22-29. (SCI一区, 2018IF= 5.399, 被引频次:1)
7. Yunling Si, Wei Liu, David Julian McClements, Xing Chen, Zhaolong Hu, Liqiang Zou*, Ameliorative effects of snake (Deinagkistrodon acutus) oil and its main fatty acids against UVB-induced skin photodamage in mice. Journal of Photochemistry and Photobiology B: Biology, 2019, 197, 111538. (SCI三区, 2018IF= 4.067)
8. Chi Yan, David Julian McClements, Liqiang Zou*, Wei Liu*, A stable high internal phase emulsion fabricated with OSA-modified starch: an improvement in β-carotene stability and bioaccessibility. Food & Function, 2019,10, 5446-5460. (SCI一区, 2018IF= 3.241)
9. Li Ma, Liqiang Zou*, David Julian McClements*, Wei Liu, One-step preparation of high internal phase emulsions using natural edible Pickering stabilizers: Gliadin nanoparticles\/gum Arabic, Food Hydrocolloids, 2020, 100, 105381. (SCI一区, 2018IF= 5.839)
10. Chi Yan, David Julian McClements, Yuqing Zhu, Liqiang Zou*, Wei Zhou*, Wei Liu, Fabrication of OSA starch\/chitosan polysaccharide-based high internal phase emulsion via altering interfacial behaviors, Journal of Agricultural and Food Chemistry, 2019, 67, 39, 10937-10946. (SCI一区, 2018IF= 3.571, 封面文章)
11. Yuqing Zhu, David Julian McClements, Wei Zhou*, Shengfeng Peng, Lei Zhou, Liqiang Zou*, Wei Liu, Influence of ionic strength and thermal pretreatment on the freeze-thaw stability of Pickering emulsion gels, Food Chemistry, 2020, 303, 125401. (SCI一区, 2018IF= 5.399)
12. Xing Chen, David Julian McClements, Jian Wang, Liqiang Zou*, Sumeng Deng, Wei Liu*, Yan Chen, Yuqing Zhu, Ce Cheng, Chengmei Liu, Coencapsulation of (-)-epigallocatechin-3-gallate and quercetin in particle-stabilized W\/O\/W emulsion gels: Controlled release and bioaccessibility, Journal of Agricultural and Food Chemistry, 2018, 66(14), 3691-3699. (SCI一区, 2018IF= 3.571, 被引频次: 19, “ESI高被引论文”)
13. Xing Chen, David Julian McClements, Yuqing Zhu, Liqiang Zou*, Zilin Li, Wei Liu*, Ce Cheng, Hongxia Gao, Chengmei Liu, Gastrointestinal fate of fluid and gelled nutraceutical emulsions: Impact on proteolysis, lipolysis, and quercetin bioaccessibility, Journal of Agricultural and Food Chemistry, 2018, 66(34), 9087-9096. (SCI一区, 2018IF= 3.571, 被引频次:5 )
14. Yuqing Zhu, Xing Chen, David Julian McClements, Liqiang Zou*, Wei Liu*, pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets, Food Hydrocolloids, 2018, 77, 870-878. (SCI一区, 2018IF=5.839, 被引频次: 15)
15. Wei Liu, Jian Wang, David Julian McClements, Liqiang Zou*, Encapsulation of β-carotene-loaded oil droplets in caseinate\/alginate microparticles: Enhancement of carotenoid stability and bioaccessibility, Journal of Functional Foods, 2018, 40, 527-535. (SCI一区, 2018IF= 3.197, 被引频次: 14)
16. Xing Chen, David Julian McClements, Yuqing Zhu, Yan Chen, Liqiang Zou*, Wei Liu*, Ce Cheng, Dongwen Fu, Chengmei Liu, Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions, Food Research International, 2018, 114, 30-37. (SCI二区, 2018IF= 3.579, 被引频次: 9)
17. Yuqing Zhu, Xing Chen, David Julian McClements, Liqiang Zou*, Wei Liu*, Pickering-stabilized emulsion gels fabricated from wheat protein nanoparticles: Effect of pH, NaCl and oil content, Journal of Dispersion Science and Technology, 2018, 39(6), 826-835. (SCI四区, 2018IF= 1.479, 被引频次: 7)
18. Liqiang Zou, Beijing Zheng, Ruojie Zhang, Zipei Zhang, Wei Liu*, Chengmei Liu, Hang Xiao, David Julian McClements*, Enhancing the bioaccessibility of hydrophobic bioactive agents using mixed colloidal dispersions: Curcumin-loaded zein nanoparticles plus digestible lipid nanoparticles, Food Research International, 2016, 81, 74-82. (SCI二区, 2016IF= 3.086, 被引频次: 61, “ESI高被引论文”)
19. Liqiang Zou, Zipei Zhang, Ruojie Zhang, Wei Liu*, Chengmei Liu, Hang Xiao, David Julian McClements*, Encapsulation of protein nanoparticles within alginate microparticles: Impact of pH and ionic strength on functional performance, Journal of Food Engineering, 2016, 178, 81-89. (SCI二区, 2016IF= 3.099, 被引频次: 14)
20. Liqiang Zou, Beijing Zheng, Ruojie Zhang, Zipei Zhang, Wei Liu*, Chengmei Liu, Hang Xiao, David Julian McClements*, Food-grade nanoparticles for encapsulation, protection and delivery of curcumin: Comparison of lipid, protein, and phospholipid nanoparticles under simulated gastrointestinal conditions, RSC Advances, 2016, 6(4), 3126-3136. (SCI二区, 2016IF= 3.108, 被引频次: 31)
21. Liqiang Zou, Beijing Zheng, Ruojie Zhang, Zipei Zhang, Wei Liu*, Chengmei Liu, Guodong Zhang, Hang Xiao, David Julian McClements*, Influence of lipid phase composition of excipient emulsions on curcumin solubility, stability, and bioaccessibility, Food Biophysics, 2016, 11(3), 213-225. (SCI三区, 2016IF= 1.704, 被引频次: 22)
22. Liqiang Zou, Beijing Zheng, Ruojie Zhang, Zipei Zhang, Wei Liu*, Chengmei Liu, Hang Xiao, David Julian McClements*, Food matrix effects on nutraceutical bioavailability: Impact of protein on curcumin bioaccessibility and transformation in nanoemulsion delivery systems and excipient nanoemulsions, Food Biophysics, 2016, 11(2), 142-153. (SCI三区, 2016IF= 1.704, 被引频次: 8)
23. Liqiang Zou, Wei Liu*, Chengmei Liu, Hang Xiao, David Julian McClements*, Utilizing food matrix effects to enhance nutraceutical bioavailability: Increase of curcumin bioaccessibility using excipient emulsions, Journal of Agricultural and Food Chemistry, 2015, 63(7), 2052-2062. (SCI一区, 2015IF= 2.857, 被引频次: 60, “ESI高被引论文”)
24. Liqiang Zou, Beijing Zheng, Wei Liu*, Chengmei Liu, Hang Xiao, David Julian McClements*, Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin, Journal of Functional Foods, 2015, 15, 72-83. (SCI一区, 2015IF= 3.973, 被引频次: 67, “ESI高被引论文”)
25. Liqiang Zou, Shengfeng Peng, Wei Liu, Xing Chen, Chengmei Liu, A novel delivery system dextran sulfate coated amphiphilic chitosan derivatives-based nanoliposome: Capacity to improve in vitro digestion stability of (-)-epigallocatechin gallate, Food Research International, 2015, 69, 114-120. (SCI二区, 2015IF= 3.182, 被引频次:27)
26. Liqiang Zou, Wei Liu*, Chengmei Liu, Hang Xiao, David Julian McClements*, Designing excipient emulsions to increase nutraceutical bioavailability: Emulsifier type influences curcumin stability and bioaccessibility by altering gastrointestinal fate, Food & Function, 2015, 6(8), 2475-2486. (SCI一区, 2015IF= 2.686, 被引频次: 43)
27. Liqiang Zou, Wei Liu*, Weilin Liu, Ruihong Liang, Ti Li, Chengmei Liu*, Yanlin Cao, Jing Niu, Zhen Liu, Characterization and bioavailability of tea polyphenol nanoliposome prepared by combining an ethanol injection method with dynamic high-pressure microfluidization, Journal of Agricultural and Food Chemistry, 2014, 62(4), 934-941. (SCI一区, 2014IF= 2.912, 被引频次: 46)
28. Liqiang Zou, Shengfeng Peng, Wei Liu*; Lu Gan, Weilin Liu, Ruihong Liang, Chengmei Liu*, Jing Niu, Yanlin Cao, Zhen Liu, Xing Chen, Improved in vitro digestion stability of (-)-epigallocatechin gallate through nanoliposome encapsulation, Food Research International, 2014, 64, 492-499. (SCI二区, 2014IF= 2.818, 被引频次: 45)


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