近5年主要发表学术论著（作者、论文题目、期刊名称、发表时间、期卷页码） [1] Ying Zhou, Peter Watkins, Sofia Oiseth, Maeva Broch, Anita Sikes, Conggui Chen, Roman Buckow*. High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt. Food Control, 2021, 126:108008. [2] Ying Zhou, Yu Wang, Fei Ma, Peijun Li, Baocai Xu*, Conggui Chen*. Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts. Poultry Science, 2020, 99: 1717-1723. [3] Ying Zhou, Wu Wang, Fei Ma, Peijun Li*, Conggui Chen*, High-pressure pretreatment to improve the water retention of sodium-reduced frozen chicken breast gels with two organic anion types of potassium salts, Food and Bioprocess Technology, 2018, 11: 526-535. [4] Jing Yao#, Ying Zhou#, Xing Chen, Fei Ma, Pei-jun Li*, Cong-gui Chen*. Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel[J]. Food Chemistry, 2018, 239(1),1134-1142. [5] Yanpei Huang, Ying Zhou, Yuanyuan Liu, Jing Wan, Ping Hu, Linggao Liu, Mingming Li, Yeling Zhou, Sha Gu, Dan Chen, Bokai Hu, Ke Hu, Qiujin Zhu*. Effects of Tea Branch Liquid Smoke on oxidation and structure of Myofibrillar Protein Derived from Pork Tenderloin during curing. Food Chemistry X, 2023, 17(2):100544 [6] Yeling Zhou, Ying Zhou, Jing Wan, Qiujin Zhu*, Linggao Liu, Sha Gu, Hongying Li. Effects of sorbitol-mediated curing on the physicochemical properties and bacterial community composition of loin ham during fermentation and ripening stages." Food Chemistry X, 2023, 17. [7] Dan Chen, Qiujin Zhu*, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou, Shenghui Bi. Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin. Foods, 2023, 12(7):1451. [8] Xiang Ye, Chun Ye, Ying Zhou, Yuanyuan Liu, Jing Wan, Linggao Liu, Kuan Lu, Shenghui Bi, Guohua Jie, Qiujin Zhu*. Systematic studies on improving structural properties of myofibrillar proteins and pork quality based on electrical stimulation. International Journal of Food Science & Technology, 2023. [9] Sha Gu, Qiujin Zhu*, Ying Zhou, Jing Wan, Linggao Liu, Yeling Zhou, Dan Chen, Yanpei Huang, Li Chen, Xiaolin Zhong. Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin." Foods, 2022, 11(23). [10] Linggao Liu, Ying Zhou, Jing Wan, Qiujin Zhu*, Shenghui Bi, Yeling Zhou, Sha Gu, Dan Chen, Yanpei Huang, Bokai Hu. Mechanism of polyhydroxy alcohol-mediated curing on moisture migration of minced pork tenderloin: On the basis of molecular docking." Food Chem X, 2022, 15: 100401. [11] Kuan Lu, Xueya Wang, Jing Wan, Ying Zhou, Hongying Li, Qiujin Zhu*. Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China. Foods, 2022, 11(17), 2708. [12] Tian, Zhiqing, Zhu, Qiujin, Chen, Yuanshan, Zhou, Ying, Hu, Ke, Li, Hongying, Lu, Kuan, Zhou, Jie, Liu, Yuan, Chen, Xi. Studies on flavor compounds and free amino acid dynamic characteristics of fermented pork loin ham with a complex starter[J]. Foods, 2022, 11(10): 1501. [13] Hongying Li, Jianping Wu, Jing Wan, Ying Zhou, Qiujin Zhu*. Extraction and identification of bioactive peptides from Panxian dry-cured ham with multifunctional activities. LWT - Food Science and Technology, 2022, 160: 113326. [14] Chunli Liu, Jing wan, Ying Zhou, Ke Hu, Qiujin Zhu*, Pengyu Tang, Shitao Xu, Li Song. Proteome profile of glycrol-mediated salt-reduction cured meat reveals the formation mechanism of eating quality. Food Chemistry, 2022, 382: 132395. [15] Xiao-Hui Gong, Jing wan, Zhou Ye-Ling, Ying Zhou, Qiujin Zhu *, Ling-Gao Liu, Dan Chen, Yan-Pei Huang, Sha Gu, Ming-Ming Li. Mediated curing strategy: An overview of salt reduction for dry-cured meat products. Food Reviews International, 2022, 1-16.
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