朱科学

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学　　位：
博士

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研究中心：
谷物及淀粉工程研究中心

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研究领域：
传统面制品的品质调控及保鲜；小麦产后精深加工及增值转化； 全谷物健康食品及方便食品研发

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联系电话：

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手　　机：
**

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Email：
kxzhu@jiangnan.edu.cn

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通讯地址：
江苏省无锡市蠡湖大道1800号 江南大学食品学院

个人简介 〖学习经历〗：
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〗：
2015.6-至今 江南大学博士生导师
2014.10-至今 江南大学食品学院教授
2012.9-2013.9 比利时鲁汶大学博士后，导师Jan Delcour
2008.4-至今 江南大学硕士生导师
2007.8-2014.10 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〗：
全国粮食行业青年拔尖人才；
江苏省“青蓝工程”优秀青年骨干教师；
中国粮油学会面条制品分会常务理事兼副秘书长；
中国粮油学会食品分会常务理事；
中国食品科学技术学会高级会员；
中国粮油学会面条制品分会专家委员会委员；
中国全谷物理事会专家委员会委员；
河南中鹤现代农业开发集团有限公司技术顾问（2017-2020）；
克明面业振华食品研究院外聘专家（2016-2019）。




科研项目 1、国家自然科学基金面上项目“冷冻熟面加工和冻藏过程中品质变化机制与调控研究”(**)，项目主持人
2、国家自然科学基金面上项目“中高水分面制品的品质劣变机制及调控途径研究”(**)，项目主持人
3、江苏省重点研发计划（现代农业）项目“小麦蛋白增值转化关键技术研究与新产品开发”（BE**），项目主持人
4、国家“十三五”重点研发计划“米面方便即食食品制造关键技术与新产品创制”（2016YFD**）， 项目主要参加人
5、中国博士后科学基金面上项目（一等资助）“全麦粉的生物加工制造关键技术研究”(2014M560396)，项目主持人
6、国家“十二五”科技支撑计划项目“蛋白质生物转化及精制关键技术研究与开发”（2013AA102201），项目主要参加人
7、企业横向项目：河南中鹤现代农业开发集团有限公司“新型面制品新产品开发”（2017-2020）；
8、企业横向项目：中粮集团厦门海嘉面粉有限公司“面粉及其制品品质提升关键技术研发”（2017-2020）；
9、企业横向项目：河北今旭面业有限公司“新型杂粮半干面产品研发及品质调控”（2016-2019）；
10、企业横向项目：南阳麦香源有限公司“速冻熟鲜面品质调控和新产品开发”（2016-2019）；
11、企业横向项目：石家庄北容食品有限公司“新型杂粮健康食品开发”（2016-2019）；
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学术论文 1. Zheng ZY, Guo XN, Zhu KX*, Peng W, and Zhou HM*. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones. Food Chemistry, 2017, 227: 264-270.
2. Guo XN*, Wei XM, and Zhu KX. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles. Food Chemistry, 2017, 221: 1178-1185.
3. Zhao HM, Guo XN, and Zhu KX*. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chemistry, 2017, 217: 28-36
4. Li M*, Ma M, Zhu KX*, Guo XN, and Zhou HM. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles Understanding the deterioration mechanisms of fresh noodles. Food Chemistry, 2017, 216: 374-381.
5. Li Y, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Interaction of barley D--glucan with wheat starch: Effect on the pasting and rheological properties. International Journal of Biological Macromolecules, 2016, 92: 70-76.
6. Wang XY, Guo XN*, and Zhu KX*. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. Food Chemistry, 2016, 201: 275-283
7. Luo Y, Li M, Zhu KX, Guo XN, Peng W, and Zhou HM*. Heat-induced interaction between egg white protein and wheat gluten. Food Chemistry, 2016, 197: 699-708.
8. Li M*, Zhu KX*, Sun QJ, Amza T, Guo XN, and Zhou HM. Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration Understanding the quality changes in semi-dried noodles. Food Chemistry, 2016, 194: 797-804.
9. Zheng ZY, Guo XN, Zhu KX*, Peng W, and Zhou HM*. The optimization of the fermentation process of wheat germ for flavonoids and two benzoquinones using EKF-ANN and NSGA-II. RSC Advances, 2016, 6: 53821-53829.
10. Liu BY, Zhu KX, Peng W, Guo XN, and Zhou HM*. Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates. RSC Advances, 2016, 6: 27659-27668.
11. Sheng Q, Guo XN, and Zhu KX*. The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread. Packaging Technology and Science, 2015, 28: 775-787
12. Bian YY, Guo J, Majeed H, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Ferulic acid renders protection to HEK293 cells against oxidative damage and apoptosis induced by hydrogen peroxide. In Vitro Cellular & Developmental Biology - Animal, 2015, 51: 722-729
13. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran. Food and Bioprocess Technology, 2015, 8: 1552-1560
14. Zhang B, Guo XN*, Zhu KX, Peng W, and Zhou HM. Improvement of emulsifying properties of oat protein isolate–dextranconjugates by glycation. Carbohydrate Polymers, 2015, 127: 168-175
15. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Reducing phytate content in wheat bran by directly removing the aleurone cell content with teeth roller mill and ultrasonic cleaner. Journal of Cereal Science, 2015, 64: 133-138.
16. Zhu KX*, Wang XP, and Guo XN. Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates. Journal of Functional Foods, 2015, 12: 23-32.
17. Luo LJ, Guo XN, and Zhu KX*. Effect of steaming on the quality characteristics of frozen cooked noodles. LWT-Food Science and Technology, 2015, 62(2): 1134-1140.
18. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Activation of endogenous phytase and degradation of phytate in wheat bran. Journal of Agricultural and Food Chemistry, 2015, 63(4): 1082-1087.
19. Bian YY, Guo J, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Resistance investigation of wheat bran polyphenols extracts on HEK293 cells against oxidative damage. RSC Advances, 2015, 5(21): 16116-16124.
20. Bian YY, Guo J, Zhu KX*, Guo XN, Peng W, Majeed H, and Zhou HM*. Macroporous adsorbent resin-based wheat bran polyphenol extracts inhibition effects on H2O2-induced oxidative damage in HEK293 cells. RSC Advances, 2015, 5(27): 20931-20938.
21. Zhu KX*, Dai X, Guo XN, Peng W,and Zhou HM. Retarding effects of organic acids, hydrocolloids and microwave treatment on the discoloration of green tea fresh noodles. LWT-Food Science and Technology, 2014, 55(1): 176-182.
22. Rombouts I*, Jansens KJA, Lagrain B, Delcour JA, and Zhu KX. The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. Journal of Cereal Science, 2014, 60(3): 507-513.
23. Li M, Zhu KX*, Peng J, Guo XN, Amza T, Peng W, and Zhou HM*. Delineating the protein changes in Asian noodles induced by vacuum mixing. Food Chemistry, 2014, 143: 9-16.
24. Li M, Zhu KX*, Guo XN, Brijs K, and Zhou HM*. Natural additives in wheat-based pasta and noodle products: opportunities for enhanced nutritional and functional properties. Comprehensive Reviews in Food Science and Food Safety, 2014, 13(4): 347-357.
25. Zhu KX*, Li J, Li M, Guo XN, Peng W, and Zhou HM. Functional properties of chitosan-xylose Maillard reaction products and their application to semi-dried noodle. Carbohydrate Polymers, 2013, 92(2): 1972-1977.
26. Zhu KX*, Guo X, Guo XN, Peng W, and Zhou HM. Protective effects of wheat germ protein isolate hydrolysates (WGPIH) against hydrogen peroxide-induced oxidative stress in PC12 cells. Food Research International, 2013, 53(1): 297-303.
27. Shan S, Zhu KX, Peng W, and Zhou HM*. Physicochemical properties snd salted noodle-making quality of quality of purple sweet potato flour and wheat flour blends. Journal of Food Processing and Preservation, 2013, 37(5): 709-716.
28. Li M, Peng J, Zhu KX*, Guo XN, Zhang M, Peng W,and Zhou HM*. Delineating the microbial and physical-chemical changes during storage of ozone treated wheat flour. Innovative Food Science & Emerging Technologies, 2013, 20:223-229.
29. Li HJ, Zhu KX, Zhou HM*, Peng W, and Guo XN. Comparative study about some physical properties, in vitro digestibility and immunoreactivity of soybean protein isolate for infant formula. Plant Foods for Human Nutrition, 2013, 68(2): 124-130.
30. Li M, Zhu KX, Wang BW, Guo XN, Peng W, and Zhou HM*. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment. Food Chemistry, 2012, 135(4): 2163-2169.
31. Li M, Zhang JH, Zhu KX*, Peng W, Zhang SK, Wang BW, Zhu YJ, and Zhou HM. Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. LWT-Food Science and Technology, 2012, 46(1): 23-28.
32. Li M, Luo LJ, Zhu KX*, Guo XN, Peng W, and Zhou HM. Effect of vacuum mixing on the quality characteristics of fresh noodles. Journal of Food Engineering, 2012, 110(4): 525-531.
33. Li HJ, Zhu KX, Zhou HM*, and Peng W. Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula. Food Chemistry, 2012, 132(2): 808-814.
34. Zhu KX*, Su CY, Guo XN, Peng W, and Zhou HM. Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate. International Journal of Food Science and Technology, 2011, 46(5): 1053-1059.
35. Zhu KX*, Lian CX, Guo XN, Peng W, and Zhou HM. Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ. Food Chemistry, 2011, 126(3): 1122-1126.
36. Liu BG, Guo XN, Zhu KX*, and Liu Y. Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chemistry, 2011, 129(3): 799-803.
37. Li Q, Zhang HH, Claver IP, Zhu KX, Peng W, and Zhou HM*. Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup. International Journal of Food Science and Technology, 2011, 46(5): 1100-1108.
38. Li M, Zhu KX*, Guo XN, Peng W, and Zhou HM. Effect of water activity (a(w)) and irradiation on the shelf-life of fresh noodles. Innovative Food Science & Emerging Technologies, 2011, 12(4): 526-530.
39. Li HJ, Zhu KX, Zhou HM*, and Peng W. Effects of high hydrostatic pressure on some functional and nutritional properties of soy protein isolate for infant formula. Journal of Agricultural and Food Chemistry, 2011, 59(22): 12028-12036.
40. Zhu KX*, Sun XH, Chen ZC, Peng W, Qian HF, and Zhou HM. Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation. Food Chemistry, 2010, 123(4): 1163-1169.
41. Zhu KX, Huang S, Peng W, Qian HF, and Zhou HM*. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International, 2010, 43(4): 943-948.
42. Ji Y, Zhu KX*, Zhou HM*, and Qian HF. Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis. International Journal of Food Science and Technology, 2010, 45(5): 871-876.
43. Ji Y, Zhu KX*, Chen ZC, Zhou HM*, Ma JX, and Qian HF. Effects of different additives on rice cake texture and cake staling. Journal of Texture Studies, 2010, 41(5): 703-713.
44. Guo XN*, Zhu KX, Zhang H, and Yao HY. Anti-tumor activity of a novel protein obtained from Tartary buckwheat. International Journal of Molecular Sciences, 2010, 11(12): 5202-5212.
45. Zhu KX*, Sun XH, and Zhou HM. Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles. Journal of Cereal Science, 2009, 50(2): 266-271.
46. Sun XH, Zhu KX*, and Zhou HM. Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles. Innovative Food Science & Emerging Technologies, 2009, 10(3): 328-333.
47. Sun XH, Zhu KX*, and Zhou HM*. Protein extraction from defatted wheat germ by reverse micelles: Optimization of the forward extraction. Journal of Cereal Science, 2008, 48(3): 829-835.
48. Ji Y, Zhu KX, Qian HF, and Zhou HM*. Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry, 2007, 104(1): 53-58.
49. Ji Y, Zhu KX, Qian HF, and Zhou HM*. Microbiological characteristics of cake prepared from rice flour and sticky rice flour. Food Control, 2007, 18(12): 1507-1511.
50. Ji Y, Zhu KX, Oian HF, and Zhou HM*. Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake). Canadian Journal of Microbiology, 2007, 53(2): 231-236.
51. Guo XN*, Zhu KX, Zhang H, and Yao HY. Purification and characterization of the antitumor protein from chinese tartary buckwheat (Fagopyrum tataricum Gaertn.) water-soluble extracts. Journal of Agricultural and Food Chemistry, 2007, 55(17): 6958-6961.
52. Zhu KX, Zhou HM*, and Qian HF. Proteins extracted from defatted wheat germ: Nutritional and structural properties. Cereal Chemistry, 2006, 83(1): 69-75.
53. Zhu KX, Zhou HM*, and Qian HF. Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry, 2006, 41(6): 1296-1302.
54. Zhu KX, Zhou HM*, and Qian HF. Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate. Journal of Food Biochemistry, 2006, 30(3): 329-341.
55. Zhu KX, and Zhou HM*. Purification and characterization of a novel glycoprotein from wheat germ water-soluble extracts. Process Biochemistry, 2005, 40(3-4): 1469-1474.





获奖 1、“小麦加工副产品转化增值技术”，2008年度中国粮油学会科学技术一等奖，排名第二。
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、“生鲜面和半干面品质调控和保鲜关键技术研究及产业化示范”，2013年度中国商业联合会科学技术奖一等奖，排名第二。
4、“延长生鲜面货架期关键技术研究及应用”，2013年度中国粮油学会科学技术一等奖，排名第二。
5、“小麦蛋白增值转化关键技术及产业化示范”，2014年度中国商业联合会科学技术奖二等奖，排名第一。
6、“金龙鱼青年教师奖”，金龙鱼慈善公益基金会，2014年。
7、“小麦胚芽高值化加工关键技术和装备研发及产业化应用”，2016年度中国商业联合会科学技术奖一等奖，排名第一。
8、“半干面连续化、智能化生产线成套设备及保鲜关键技术研发”，2016年度中国粮油学会科学技术二等奖，排名第一。





专利 1、朱科学，李超文，郭晓娜，周惠明，邬大江，李建华，彭伟. 全麦油条及其制作方法，专利号：ZL 7.X
2、朱科学，盛琪，郭晓娜，周惠明，彭伟. 乳酸菌馒头的加工与常温保鲜方法，专利号：ZL 3.5
3、朱科学，单珊，周惠明，彭伟. 一种紫甘薯生鲜面及其加工方法，专利号：ZL 5.3
4、朱科学，王晓萍，郭晓娜，周惠明，彭伟. 一种小麦胚芽蛋白源锌螯合肽及其制备方法，专利号：ZL8.9
5、朱科学，郭旭，郭晓娜，周惠明，彭伟. 小麦胚芽蛋白源抗氧化肽、其制备方法及其应用，专利号：ZL6.X
6、朱科学，周会会，郭晓娜，周惠明，彭伟. 一种小麦胚芽抗肿瘤蛋白的制备方法，专利号：ZL8.8
7、朱科学，周惠明，吴佳伶，崔幼恬，郭晓娜，彭伟. 一种即食饱腹谷物果蔬粉及其制备方法, 专利号：ZL4.5
8、朱科学，马宁，周惠明，郭晓娜. 一种小麦组织化蛋白的制备方法, 专利号：ZL6.9
9、朱科学，代昕，周惠明，郭晓娜，彭伟. 一种绿茶生鲜面及其加工方法, 专利号：ZL 6.7
10、朱科学，李曼，郭旭，周惠明，彭伟，孙永春，王行政，薛伟. 一种生鲜面的保鲜方法，专利号：ZL4.0
11、朱科学，李曼，周惠明，彭伟. 一种半干面条保鲜剂及其使用方法，专利号：ZL9.X
12、朱科学，孙晓宏，李飞，周惠明，彭伟. 一种从谷物胚芽中同时提取油脂和蛋白质的方法，专利号：ZL6.9
13、朱科学，周惠明，李琴，王英，彭伟. 一种食用菌即食汤及其制备方法，专利号：ZL7.8
14、朱科学，周惠明，李琴，钱海峰. 一种板栗制品及其加工方法，专利号：ZL3.X
15、张士康，朱科学，陆晨，周惠明，王彬，彭伟. 一种茶叶蛋白产品的提取方法，专利号：ZL5.9
16、周惠明，李慧静，朱科学，彭伟. 一种降低豆基婴幼儿配方粉专用大豆分离蛋白致敏性的方法， 专利号：ZL5.7
17、周惠明，宋郡玲，朱科学，郭晓娜，彭伟. 一种从绿茶茶渣中分离纯化水溶性半纤维素的方法, 专利号：ZL1.6
18、周惠明，朱科学，黄晟，钱海峰，彭伟. 一种谷物膳食纤维的纳米加工及解团聚方法，专利号：ZL8.0
19、周惠明，朱科学，彭伟，钱海峰，顾耀兴. 一种小麦胚营养茶的生产方法，专利号：ZL2.4
20、周惠明，王霞，顾耀兴，朱科学，钱海峰. 一种微胶囊化葡萄糖氧化酶的制备方法，专利号：ZL4.4
21、钱海峰，王克均，周惠明，朱科学，彭伟. 一种湿面的抗老化复合剂的制备方法，专利号：ZL7.8
22、周惠明，马云标，朱科学，钱海峰，彭伟. 一种维生素E微胶囊的制备方法，专利号：ZL1.3
23、钱海峰，陶颜娟，周惠明，朱科学，朱振. 一种富含麸皮膳食纤维的营养面条及其制作方法，专利号：ZL2.2
24、周惠明，王亮，钱海峰，朱科学. 一种保脆性优良的片状谷物早餐的生产方法，专利号：ZL7.6
25、周惠明，钱海峰，朱科学. 富含谷胱甘肽的小麦胚芽水溶性提取物，专利号：ZL**.5





承担教学




研究生培养

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