- 个人简介
- 科研项目
- 学术论文
- 获奖
- 专利
- 承担教学
- 研究生培养
2012.9-2013.9比利时鲁汶大学（KULeuven）食品化学和食品生物化学实验室博士后，导师JanDelcour
2003.9-2006.6江南大学食品学院攻读博士学位
2000.9-2003.4江南大学食品学院攻读硕士学位
1996.9-2000.6河南工业大学粮食工程系攻读学士学位
〖工作经历〗：
2008.4-至今江南大学食品学院硕士生导师
2007.8-至今江南大学食品学院副教授
2006.6-2007.7江南大学食品学院校聘副教授
〖学术及社会兼职〗：
比利时FWO基金评审专家，中国粮油学会食品分会理事，江苏省粮食行业协会面粉分会理事。
2已结题项目
2ZhuKX,ZhouHM*,andQianHF.Comparativestudyofthechemicalcompositionandphysiochemicalpropertiesofdefattedwheatgermflouranditsproteinisolate.JournalofFoodBiochemistry.2006,30(3):329-341
3ZhuKX,ZhouHM*,andQianHF.ProteinsExtractedfromDefattedWheatGerm:NutritionalandStructuralProperties.CerealChemistry.2006,83(1):69-75
4ZhuKX,ZhouHM*,andQianHF.AntioxidantandFreeRadicalScavengingActivitiesofWheatGermProteinHydrolysates(WGPH)PreparedwithAlcalase.ProcessBiochemistry,2006,41(6):1296-1302
5JiY,ZhuKX,QianHF,andZhouHM*.Microbiologicalcharacteristicsofcakepreparedfromriceflourandstickyriceflour.FoodControl,2007,18:1507-1511
6JiY,ZhuKX,QianHF,andZhouHM*.EffectofWaterActivityandTemperatureonGrowthofPenicilliumcitreovirideandPenicilliumcitrinumonMiGao.CanadianJournalofMicrobiology,2007,53:231-236
7JiY,ZhuKX,QianHF,andZhouHM*.StalingofCakePreparedfromRiceFlourandStickyRiceFlour,FoodChemistry,2007,104:53-58
8GuoXN,ZhuKX,ZhangH,andYaoHY*.PurificationandCharacterizationoftheAntitumorProteinfromChineseTartaryBuckwheat(FagopyrumtataricumGaertn.)Water-SolubleExtracts.JournalofAgricultureFoodChemistry,2007,55(17):6958-6961
9SunXH,ZhuKX*,andZhouHM.ProteinextractionfromdefattedwheatgermbyreversemicellesOptimizationoftheforwardextraction.JournalofCerealScience,2008,48:829-835
10SunXH,ZhuKX*,andZhouHM.Optimizationofanovelbackwardextractionofdefattedwheatgermproteinfromreversemicelles.InnovativeFoodScienceandEmergingTechnologies,2009,10:328-333
11ZhuKX*,SunXH,andZhouHM.Optimizationofultrasound-assistedextractionofdefattedwheatgermproteinsbyreversemicelles.JournalofCerealScience,2009,50:266-271
12JiY,ZhuKX*,ChenZC,ZhouHM,MaJXandQianHF.Effectsofdifferentadditivesonricecaketextureandcakestaling,JournalofTextureStudies,2010,41,703–713
13JiY,ZhuKX*,ZhouHM,andQianHF.Studyoftheretrogradationbehaviourofricecakeusingrapidviscoanalyser,FouriertransforminfraredspectroscopyandX-rayanalysis,InternationalJournalofFoodScienceandTechnology,2010,45,871–876
14ZhuKX,HuangS,PengW,QianHF,andZhouHM*.Effectofultrafinegrindingonhydrationandantioxidantpropertiesofwheatbrandietaryfiber.FoodResearchInternational.2010,43(4),943-948
15ZhuKX*,SunXH,ChenZC,PengW,QianHF,andZhouHM.Comparisonoffunctionalpropertiesandsecondarystructuresofdefattedwheatgermproteinsseparatedbyreversemicellesandalkalineextractionandisoelectricprecipitation.FoodChemistry,2010,1
16GuoXN*,ZhuKX,ZhangH,andYaoHY.Anti-TumorActivityofaNovelProteinObtainedfromTartaryBuckwheat,Internationaljournalofmolecularsciences,2010,11(12),5201-5211
17WangX,ZhuKX,andZhouHM*.Immobilizationofglucoseoxidaseinalginate-chitosanmicrocapsules.Internationaljournalofmolecularsciences,2011;12(5):3042-54.
18LiuBG,GuoXN,ZhuKX*,andLiuY.Nutritionalevaluationandantioxidantactivityofsesamesprouts.FoodChemistry,2011,129:799–803
19LiHJ,ZhuKX,ZhouHM,andPengW.EffectsofHighHydrostaticPressureonSomeFunctionalandNutritionalPropertiesofSoyProteinIsolateforInfantFormula.JournalofAgricultureFoodChemistry,2011,59:12028-12036
20ZhuKX*,SuCY,GuoXN,PengW,andZhouHM.Influenceofultrasoundduringwheatglutenhydrolysisontheantioxidantactivitiesoftheresultinghydrolysate.InternationalJournalofFoodScienceandTechnology,2011,46,1053–1059
21ZhuKX*,LianCX,GuoXN,PengW,andZhouHM.Antioxidantactivitiesandtotalphenoliccontentsofvariousextractsfromdefattedwheatgerm.FoodChemistry,2011,126:1122-1126
22LiHJ,ZhuKX,ZhouHM*,andPengW.Effectsofhighhydrostaticpressuretreatmentonallergenicityandstructuralpropertiesofsoybeanproteinisolateforinfantformula.FoodChemistry,2012,132:808–814
23LiM,ZhuKX*,GuoX,PengW,andZhouHM.Effectofwateractivity(aw)andirradiationontheshelf-lifeoffreshnoodles.InnovativeFoodScienceandEmergingTechnologies,2011,12,526–530
24Li,M,Zhang,JH,ZhuKX*,Peng,W,Zhang,SK,Wang,B,Zhu,YJ,Zhou,HM.Effectofsuperfinegreenteapowderonthethermodynamic,rheologicalandfreshnoodlemakingpropertiesofwheatflour.LWT-FoodScienceandTechnology,2012,46,23-28.
25LiM,ZhuKX*,LuoLJ,PengW,andZhouHM.Effectofvacuummixingonthequalitycharacteristicsoffreshnoodles.JournalofFoodEngineering.2012,110,525-531.
26LiM,ZhuKX,WangBW,GuoXN,PengW,andZhouHM*.Evaluationthequalitycharacteristicsofwheatflourandshelf-lifeoffreshnoodlesasaffectedbyozonetreatment.FoodChemistry,2012,135,2163-2169
27ShanS,ZhuKX,PengW,andZhouHM*.Physicochemicalpropertiesandsaltednoodlemakingqualityofpurplesweetpotatoflourandwheatflourblends,JournalofFoodProcessingandPreservation,2013,37,709-716.
28ZhuKX*,LiJ,LiM,GuoXN,PengW,andZhouHM.Functionalpropertiesofchitosan–xyloseMaillardreactionproductsandtheirapplicationtosemi-driednoodle.CarbohydratePolymers,2013,92(2):1972–1977
29ZhuKX*,GuoX,GuoXN,PengW,andZhouHM.Protectiveeffectsofwheatgermproteinisolatehydrolysates(WGPIH)againsthydrogenperoxide-inducedoxidativestressinPC12cells.FoodResearchInternational,2013,53:297–303
30LiHJ,ZhuKX,ZhouHM*,PengW,andGuoXN.ComparativeStudyAboutSomePhysicalProperties,InvitroDigestibilityandImmunoreactivityofSoybeanProteinIsolateforInfantFormula.PlantFoodsforHumanNutrition,2013,68:124-130
31LiM,PengJ,ZhuKX*,GuoXN,ZhangM,PengP,ZhouHM.Delineatingthemicrobialandphysical–chemicalchangesduringstorageofozonetreatedwheatflour,InnovativeFoodScienceandEmergingTechnologies,2013,Doi:10.1016/j.ifset.2013.06.004
32LiM,ZhuKX*,PengJ,GuoXN,AmzaT,PengW,ZhouHM*.DelineatingtheproteinchangesinAsiannoodlesinducedbyvacuummixing,FoodChemistry,2014,143,9-16
33ZhuKX*,DaiX,GuoXN,PengW,ZhouHM.Retardingeffectsoforganicacids,hydrocolloidsandmicrowavetreatmentonthediscolorationofgreenteafreshnoodles,LWT-FoodScienceandTechnology,2014,55,176-182
2“豆基饮料关键技术研究及产业化示范”，2010年度中国商业联合会科学技术奖二等奖，排名第二。
3“小麦胚芽全价利用及高效增值关键技术及产业化示范”，2012年度中国商业联合会科学技术奖二等奖，排名第二。
2已申请专利
2研究生课程：高级谷物化学
朱科学
学 位博士
导师情况硕士生导师
研究中心谷物及淀粉工程研究中心
研究领域小麦产后精深加工及增值转化；传统面制品的品质调控及保鲜；谷物方便食品及功能食品研发
联系电话0510-85329037
手 机13914100560
Emailkxzhu@jiangnan.edu.cn
通讯地址江苏省无锡市蠡湖大道1800号江南大学食品学院D623办公室
