姓名：周裔彬

性別：男

專業名稱：食品科學與工程

研究方向：食品化學、農副產品精深加工

職稱：教授

個人簡介：

周裔彬，男，博士后，江西九江人，現為安徽農業大學茶與食品科技學院副院長，三級教授，博士生導師，省級教學名師。安徽省食品營養與衛生專業教育委員會副主任；安徽省食品科與工程專業教育委員會委員；中國糧油協會面制品分會理事；安徽省農產加工技術協會副會長；安徽省農產品加工創新戰略聯盟理事；安徽省農產品加工崗位專家。主要從事糧油加工、碳水化合物的結構及其改性、食品體系相變與品質控制、谷類營養與安全評價等方面的教學與研究。主持國家基金、國際交流與合作、科技部成果轉化、留學基金、省攻關和科技計劃等省部級項目近20項；發表論文150多篇，其中30篇被SCI收錄；獲授權發明專利6項，成果轉化4項；獲省教學一等獎2項、三等獎1項；省科學技術成果進步三等獎1項；主編“十二五”規劃教材—《糧油加工工藝學》和《糧油加工工藝學實驗指導書》各1部和“十三五”規劃教材—《食品化學》1部，及參編《Food Chemistry》1部。

主要研究領域：

食品化學及農產品精深加工

主要成就：

（1）主要科研項目：

1. 茶多糖對高直鏈淀粉類食品的影響（省教育廳，編號：2005KJ177）2. 非淀粉多糖對淀粉類食品玻璃化相及老化性的影響（省教育廳, KJ2008B17ZC）3. 雞肉冷藏品質關鍵技術產業化的應用研究 （省教育廳產學研，KJ2009B075）4. 速溶板栗粉的亞晶體含量及其速溶性動力學的研究（省自然基金， 090411020）5.淀粉α化度和β化度關系的研究（教育部教外司留【【2011】508號）6. 茶樹資源對魚類免疫力和營養代謝調節機理的合作研究（國際合作，2011DFG33280）7. 安徽優質小麥品質分析及面粉系列產品開發（安徽省自主創新專項，11z0101080）8. 小分子揮發性風味成分在淀粉老化過程中控釋機理的研究（國家自然基金，31271960）9.提高雞肉和雞蛋品質安全飼料添加劑的生產及其養殖示范（農業部部農業科技成果轉化項目，2013GB2C300220）10.糯米精深加工關鍵技術集成及產業化應用（安徽省“十二五”科技計劃，1401032009）.11.面粉和果蔬復合營養烘焙產品加工關鍵技術研究與應用（安徽省科技攻關，1704a07020098，2017.03-2019.03）

12.綠色優質小麥面粉與食品加工研發（安徽省科技計劃，Ilj20170144,，201706-201805）

（2）主要科研成果：

窗體頂端

1. 茶干的制備工藝（授權專利號：ZL200410041332.0）(1)；2. 一種提高蛋雞雞蛋及雞肉品質的飼料添加劑（授權專利號：2011033100223950.3）(1)；3. 酯化淀粉在肉制品中的應用研究（安徽省科學技術研究成果，編號：07－132－05）；4. 一種蔬菜營養掛面及其制備方法（授權專利號：20111035350.5）(1);5.一種降脂抗病和提高魚肉品質的飼料添加劑（授權專利號：ZL201310086869.8）；6.一種羥丙基磷酸酯糯米淀粉的制備方法（授權專利號：ZL201510064662.X）.7.糯米粉精深加工技術集成與應用（安徽省科學技術進步三等獎，2018-3-R1,20190329）

（3）代表性論著、論文：

窗體頂端

1. Zhou Yibin, Dongfeng Wang, Li Zhang, Xianfeng Du, Xiaoling Zhou. Effect of polysaccharides on gelatinization and retrogradation of wheat starch. Food Hydrocolloids, 2008，22(4):505-512.

2. Zhou Yibin, Dongfeng Wang, Xiaochun Wan, Li Zhang Xianfeng Du. Effect of tea polysaccharide addition on the properties of bread made from two flours. Journal of Food Processing and Preservation, 2009, 33 (6):798–813. 22.

3. Zhou Y.B, Hou G.Q. Studying the effects of phosphate salts on instant fried ramen noodle quality. 2009 AACC International Annual meeting, September 13-16, P50.

4.Zhou,Y.B.,Gary,G.H.EffectsofphosphatesaltsonthepHvaluesandRVApastingparametersofwheatfloursuspensions.CerealChemistry,2012,89(1):38-43.

5.XianfengDu，JianhuaJia，ShiyingXu，YibinZhou.

MolecularStructureofStarchfromPuerarialobata(Willd.)OhwiRelativetoKuzuStarch.Starch/St?ke，2007(59):609–613

6.Yi-BinZhou,Xiao-ChunWan,Yan-YanShang,JingWeiHu,LeiShao,WeiChen,

andDaXiangLi.PolyphenolContentofPlasmaandLitteraftertheOralAdministrationofGreenTeaandTeaPolyphenolsinChickens.

JournalofAgriculturalandFoodChemistry,2012,60(7):1619-1927.

7.Y. B. ZhOU, X. C. WAN, ?J. W. HU, L. SHAO, Y.Y. SHANG. The effect of green tea and tea catechins on the lipid metabolism of caged laying hens. Indian Journal of Animal Sciences, 2012, 82 (11): 1408–1414.

8.MeiLiu,YibinZhou,YangZhang,ChenYu,ShengnanCao.Preparationandstructuralanalysisofchitosanfilmswithandwithoutsorbitol.FoodHydrocolloids，2013,33：186-191.

9.Na-naLiu,WeiLiu,Dai-jieWang,Yi-binZhou,XiaojingLin,XiaoWanga,Sheng-boLi .Purificationandpartialcharacterizationofpolyphenoloxidasefromtheflower budsofLonicerajaponicaThunb.FoodChemistry,2013,138:478-483.

10. Food Chemistry (Assistant Author), Published in Nova Inc. (USA), 2012.10.

11.Mei Liu, Yibin Zhou, Yang Zhang, Chen Yu, Shengnan Cao. Preparation and structural analysis of chitosan films with and without sorbitol. Food Hydrocolloids，2013, 33：186-191.

12.LiangZhang,Zheng-zhuZhang,Yi-binZhou,Tie-junLing,Xiao-chunWan.Chinesedarkteas:Postfermentation,chemistryandbiologicalactivities.FoodResearchInternational,2013（53）:600-607.

13.JinbaoHuang,YongZhang,YibinZhou,ZhengzhuZhang,ZhongwenXie,JinsongZhang, andXiaochunWan.Greenteapolyphenolsalleviateobesityinbroilerchickensthroughtheregulationoflipid-metabolism relatedgenesandtranscriptionfactorExpression.JournalofAgriculturalandFoodChemistry,2013,61(36):8565?8572.

14.MeiLiu,YibinZhou,YangZhang,ChenYu,ShengnanCao.Physicochemical,mechanicalandthermalpropertiesofchitosanfilmswithandwithoutsorbitol.InternationalJournalofBiologicalMacromolecules，2014,70:340-346.

15.J.B.Huang,Y.Zhang,Y.B.Zhou,X.C.WanandJ.S.Zhang.Effectsofepigallocatechingallateonlipidmetabolismanditsunderlyingmolecularmechanisminbroilerchickens.JournalofAnimalPhysiologyandAnimalNutrition,2014(1):1-9.

16..Yao-bei-pingZhang,Yi-binZhou,Ba-yiSang,Xiao-chunWan,Yan-ouYang,Jian-liZhang,ThomasL.Welker,KeshunLiu.EffectofdietaryChineseteaongrowthperformance, diseaseresistanceandmusclefattyacidprofileofchannelcatfish(Ictaluruspunctatus).AquacultureInternational.2015,2(2):683–698

17.SongnanLi,YibinZhou,MeiLiu,YangZhang,ShengnanCao.NutrientcompositionandstarchcharacteristicsofQuercusglanduliferaBl.seedsfromChina.FoodChemistry,2015(185):371-375.

18.YangZhang,YibinZhou,ShengnanCao,SongnanLi,ShanshanJin,andShuZhang.

Preparation,releaseandphysicochemicalcharacterisationofethylbutyrateandhexanalinclusioncomplexeswithb-andc-cyclodextrin.JournalofMicroencapsulation,2015;32(7):711–718.

19.LipingYang,YibinZhou,YimingWu,XinMeng,YameiJiang,HaiweiZhang,HaisongWang.Preparationandphysicochemicalpropertiesofthreetypesofmodifiedglutinousricestarches.CarbohydratePolymers,2016,137:305–313.

20.ShuZhang,YibinZhou,ShanshanJin,XinMeng,LipingYangandHaisongWang.Preparationandstructuralcharacterizationofcornstarch–aromacompoundinclusion Complexes.JournaloftheScienceofFoodandAgriculture,2017(97):182–190.

21.Mingchun Wang, Peilei Zhu, Shiwei Zhao, Chenzhipeng Nie, Naifu Wang,Xianfeng Du, Yibin Zhou?. Characterization, antioxidant activity and immunomodulatory activity of polysaccharides from the swollen culms of Zizania latifolia. International Journal of Biological Macromolecules,2017( 95): 809–817.

22.Liping Yang, Yibin Zhou?, Xiangyu Zheng, Haisong Wang, Naifu Wang. Determination of optimum experimental conditions for preparationand functional properties of hydroxypropylated, phosphorylated andhydroxypropyl-phosphorylated glutinous rice starch. International Journal of Biological Macromolecules, 2017（105）：317–327.

23.LipingYang,YueshengXia,YuchenTao,HuihuiGeng,YanyanDing,YibinZhou?.

Multi-scalestructuralchangesinlintnerizedstarchesfromthreecolouredpotatoes.CarbohydratePolymers,2018,188:228-235.

24.Yuanyuan Ding, Liping Yang, Yuesheng Xia, Yiming Wu, Yibin Zhou, Haisong Wang. Effects of frying on starch structure and digestibility of glutinous rice cakes. Journal of Cereal Science, 2018，83：196-203.

25.Shahid Ahmed Junejo, Huihui Geng, Naifu Wang, Haisong Wang, Yuanyuan Ding, Yibin Zhou& Alam Rashid. Effects of particle size on physiochemical and in vitro digestion properties of durum wheat bran. International Journal of Food Science and Technology，2019, 54, 221–230.

26.Shahid A Junejo, Liang Zhang, Liping Yang, NaifuWang,Yibin Zhou,Yuesheng Xia and HaisongWang. Anti-hyperlipidemic and hepatoprotective properties of wheat bran with different particle sizes. Journal of Science and Food Agriculture, 2019, 99: 1990-1996.

27.Haisong Wang, Yiming Wu, Naifu Wang, Li ping Yang, Yibin Zhou. Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch–lipid complexes during deep-fat frying. Food Chemistry, 2019, 278:515–522.

28.Chuan Cao, Mingyu Shen, Jinwei Hu, Jun Qi, Peng Xie & Yibin Zhou. Comparative study on the structure-propertiesrelationships of native and debranched rice starch. CyTA - Journal of Food, 2020, 18(1):84-93.

29.Chuan Cao; Li Xu; Peng Xie; Jinwei Hu; Jun Qi;Yibin Zhouand Lei Cao. The characterization and evaluation of the synthesis of large-ring cyclodextrins (CD9–CD22) and a-tocopherol with enhanced thermal stability. The Royal Society of Chemistry, 2020, 10, 6584–6591.

30.Shahid Ahmed Junejo, Huihui Geng, Songnan Li, Ajeet Kumar Kaka, Alam Rashid, Yibin Zhou. Superfine wheat bran improves the hyperglycemic and hyperlipidemic properties in a high-fat rat model. Food Science Biotechnology, 2020, 29(4):559–567.

31.Liyezi He, Chuan Cao, Jingwei Hu, Dongmei Wei, Li Xu, Tang Su and Yibin Zhou. Effect of germination on structural and physicochemical properties of starch in glutinous brown rice. Journal of Cereals and Oilseeds, 2020,11(1): 21-29.

32.Yanyan Ding, Mingyu Shen, Dongmei Wei, Li Xu, Tang Sui, Chuan Cao, Yibin Zhou. Study on compatible characteristics of wheat and purple sweet potato starches. Food Hydrocolloids, 2020,107: 1-9.

33.Yang Liping, Li Xu, Dongmei Wei, Chuanlai Du, Jianting Yang & Yibin Zhou. Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches. International Journal of Food Science and Technology, 2021, 56, 671–681.