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主要从事食品大分子改性和食品（含生物质）资源的开发利用等方面的研究工作。主持国家自然科学基金、省科技厅自然科学青年基金以及省教育厅青年基金等项目8项，已发表SCI或EI论文30多篇，其中第一作者或通讯作者SCI或EI论文21篇，其中8篇发表在食品科技领域TOP1杂志。授权发明专利5项。荣获江西省优秀博士学位论文奖\u**年中国商业联合科技进步三等奖（参与第九）\u**年中国商业联合科技进步二等奖（参与第八）。

xm
钟俊桢
xb
女
xueli
博士
leixing
硕导
xuekefangxiang
食品科学与工程，营养与食品卫生学
zc
副研究员
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yanjiufangxiang
1.食品蛋白质改性及构效关系研究；

2.食物新资源利用与开发。

gerenjingli
2003.10-2007.6 南昌大学食品科学与工程专业 本科
2007.9-2009.6 南昌大学食品科学与工程专业 硕士研究生


2009.9-2012.6 南昌大学食品科学与工程专业 博士研究生


2012.7-2014.12 南昌大学食品科学与技术国家重点实验室& 助理研究员


2015.1-至今  南昌大学食品科学与技术国家重点实验室 副研究员


2017.12-2018.12 澳大利亚昆士兰大学农业与食品学院 访问学者


jiangshoukecheng
食品质量控制与管理

xueshuchengjiu
主持国家自然科学基金、省科技厅自然科学青年基金以及省教育厅青年基金等项目8项，已发表SCI或EI论文30多篇，其中第一作者或通讯作者SCI或EI论文21篇，其中8篇发表在食品科技领域TOP1杂志。授权发明专利5项。荣获江西省优秀博士学位论文奖\u**年中国商业联合科技进步三等奖（参与第九）\u**年中国商业联合科技进步二等奖（参与第八）。

chengdanketi
1. 国家自然科学基金地区项目，经费：50万；2. 江西省自然科学基金青年项目，经费：5万；
3. 江西省自然科学基金面上项目，经费：6万；
4. 江西省教育厅青年项目，经费：2万
5. 国家重点实验室青年基金项目，经费：3万；
6. 横项课题两项，经费共计9万；
7. 江西省三区人才项目，经费：8万。





lunwenzhuanzhu
1. Zhong Junzhen*, Yu Hongda, Tu Yue, Zhou Lei, Liu Wei, Luo Shunjing, LiuChengmei, Prakash Sangeeta. Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment[J]. Food Chemistry, 2019, 278: 491-496.
2. Luo Shunjing, Lu Xuli, Liu Chengmei, Zhong Junzhen*, Zhou Lei, Chen Tingting. Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity[J]. Food Research International, 2019, 123: 623\u**.
3. Yanjun Zhang, Xin Zhou, Junzhen Zhong*, Lehe Tan, Chengmei Liu. Effect of pH on emulsification performance of a new functional protein from jackfruit seeds[J]. Food Hydrocolloids, 2019, 93: 325\u**.
4. Junzhen Zhong*, Shanlin Fu, Hongda Yu, Lei Zhou, Wei Liu, Chengmei Liu, and Sangeeta Prakash. Antigenicity of β-lactoglobulin reduced by combining with oleic acid during dynamic high-pressure microfluidization: Multi-spectroscopy and molecule dynamics simulation analysis[J]. Journal of Dairy Science, 2019, 102:145\u**.
5. Hao Chen, Qitong Hong, Junzhen Zhong*, Lei Zhou, Wei Liu, Shunjing Luo, and Chengmei Liu. The enhancement of gastrointestinal digestibility of b-LG by dynamic high-pressure microfluidization to reduce its antigenicity[J]. International Journal of Food Science and Technology 2019, 54: 1677\u**.
6. Junzhen Zhong , Xiaofei Cai, Chengmei Liu, Wei Liu, Yujia Xu, Shunjing Luo. Purification and conformational changes of bovine PEGylated beta-lactoglobulin related to antigenicity . Food Chemistry, 2016, 199, 387-392.
7. Xingfeng Xu, Junzhen Zhong, Jun Chen, Chengmei Liu, Liping Luo, Shunjing Luo, Lixin Wu, David Julian McClements. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. Food Chemistry, 2016, 213, 700-707.
8. Shasha Cui, Junzhen Zhong, Chong Fang, Ruihong Liang, Wei Liu, Chengmei Liu. Relationship between solubility and structural properties of different low degree of hydrolysis of rice protein. Science & Technology of Food Industry. 2016, 37(7), 86-91.
9. Junzhen Zhong, Ruran Dun, Xutao Hu, Chengmei Liu. Extraction of Cashew Nuts Oil and Its Physicochemical Properties. Journal of the Chinese Cereals and Oils Association. 2016, 31(1), 31-35, 42
10. Chengmei Liu, Hongda Yu, Junzhen Zhong*, Qitong Hong, Wei Liu. Effect of interaction with oleic acid on functional properties of beta-Lactoglobulin during DHPM treatment. Science & Technology of Food Industry. 2016, 37(3), 88-91
11. Chengmei Liu, Fang Wang, Junzhen Zhong*, Yang Xiong, Ruyan Dun, Yejun Zhong. Functional properties and amino acid composition of cashew nut protein. Science & Technology of Food Industry. 2016, 37(2), 88-92
12. Junzhen Zhong , Yue Tu, Wei Liu , Shunjing Luo , Chengmei Liu. Comparative study on the effects of nystose and fructofuranosyl nystose in the glycation reaction on the antigenicity and conformation of beta-lactoglobulin. Food Chemistry. 2015, 188, 658-663
13. Xingfeng Xu, Wei Liu, Junzhen Zhong, Liping Luo, Chengmei Liu, Shunjing Luo, Lin Chen. Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes. International Journal of Biological Macromolecules. 2015, 81, 942-950
14. Junzhen Zhong , Yue Tu, Wei Liu , Yujia Xu , Chengmei Liu , Ruyan Dun. Antigenicity and Conformational Changes of β-lactoglobulin by Dynamic High Pressure Microfluidization Combining with Glycation Treatment. Journal of Dairy Science. 2014, 97(8): 4695-4702
15. Junzhen Zhong, Shunjing Luo, Chengmei Liu, Wei Liu. Steady-state kinetics of tryptic hydrolysis of β-lactoglobulin after dynamic high pressure microfluidization treatment in relation with antigenicity. European Food Research and Technology. 2014, 239(3): 525-531.
16. Junzhen Zhong, Ruyan Dun, Zonglan Huang, Wei Liu, Chengmei Liu. Optimizing the Extraction of Protein from Cashew Nuts. Food Science. 2014, 35(16), 18-22
17. Junzhen Zhong, Yue Tu, Wei Liu, Chengmei Liu. Effect of Glycosylation Treatment Coupled with Dynamic High Pressure Microfluidization on Emulsifying Properties and Structure of beta-Lactoglobulin. Food Science. 2014, 35(1), 7-11
18. Ti Li, Junzhen Zhong, Jie Wan, Chengmei Liu, Biyun Le, Wei Liu, Guiming Fu. Effects of micronized okara dietary fiber on cecal microbiota, serum cholesterol and lipid levels in BALB\/c mice. International Journal of Food Science and Nutrition. 2013, 64(8), 968-973
19. Junzhen Zhong, Yujia Xu, Wei Liu, Chengmei Liu, Shunjing Luo, Zongcai Tu. Antigenicity and Functional Properties of β-lactoglobulin Conjugated with Fructo-Oligosaccharides in Relation with Conformational Changes, Journal of Dairy Science, 2013, 96(5), 2808-2815
20. Junzhen Zhong, Wei Liu, Chengmei Liu, Qinghuang Wang, Ti Li, Zongcai Tu, Shunjing Luo, Xiaofei Cai, Yujia Xu. Aggregation and conformational changes of bovine β-lactoglobulin subjected to dynamic high pressure microfluidization in relation with antigenicity, Journal of Dairy Science, 2012,95(8), 4237-4245.
21. Yujia Xu, Junzhen Zhong, Chengmei Liu, Wei Liu. Influence on allergenicity change of beta-lactoglobulin byconjugation with galacto-oligosaccharide. Food and Machinery. 2012, 28(1), 82-85, 100
22. Junzhen Zhong, Chengmei Liu, Wei Liu, Zongcai Tu, Jie Wan, Xiaofei Cai. Effect of Dynamic high pressure microfluidization on antigenic response of bovine β-lactoglobulin at different temperature, European Food Research and Technology, 2011, 233(1): 95-102
23. Chengmei Liu, Junzhen Zhong, Wei Liu, Zongcai Tu, Jie Wan, Xiaofei Cai, Xinyun Song. The relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization, Journal of Food Science, 2011, 76(4): E341-E347
24. Junzhen Zhong, Chengmei Liu, Wei Liu, Xiaofei Cai, Yujia Xu. Effects of dynamic high-pressure microfluidization technology on microstructure of beta-lactoglobulin. Science & Technology of Food Industry. 2011, 11, 72-74, 78
25. Xiaofei Cai, Junzhen Zhong, Chengmei Liu, Wei Liu, Yujia Xu; Shunjing Luo. Effect of PEG Modification on Antigenicity of beta-Lactoglobulin. Food Science. 2011, 32(17), 234-237

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