姓名：周裔彬

性別：男

專業(yè)名稱：食品科學(xué)與工程

研究方向：食品化學(xué)、農(nóng)副產(chǎn)品精深加工

職稱：教授

個(gè)人簡(jiǎn)介：

周裔彬，男，博士后，江西九江人，現(xiàn)為安徽農(nóng)業(yè)大學(xué)茶與食品科技學(xué)院副院長(zhǎng)，三級(jí)教授，博士生導(dǎo)師，省級(jí)教學(xué)名師。安徽省食品營(yíng)養(yǎng)與衛(wèi)生專業(yè)教育委員會(huì)副主任；安徽省食品科與工程專業(yè)教育委員會(huì)委員；中國(guó)糧油協(xié)會(huì)面制品分會(huì)理事；安徽省農(nóng)產(chǎn)加工技術(shù)協(xié)會(huì)副會(huì)長(zhǎng)；安徽省農(nóng)產(chǎn)品加工創(chuàng)新戰(zhàn)略聯(lián)盟理事；安徽省農(nóng)產(chǎn)品加工崗位專家。主要從事糧油加工、碳水化合物的結(jié)構(gòu)及其改性、食品體系相變與品質(zhì)控制、谷類營(yíng)養(yǎng)與安全評(píng)價(jià)等方面的教學(xué)與研究。主持國(guó)家基金、國(guó)際交流與合作、科技部成果轉(zhuǎn)化、留學(xué)基金、省攻關(guān)和科技計(jì)劃等省部級(jí)項(xiàng)目近20項(xiàng)；發(fā)表論文150多篇，其中30篇被SCI收錄；獲授權(quán)發(fā)明專利6項(xiàng)，成果轉(zhuǎn)化4項(xiàng)；獲省教學(xué)一等獎(jiǎng)2項(xiàng)、三等獎(jiǎng)1項(xiàng)；省科學(xué)技術(shù)成果進(jìn)步三等獎(jiǎng)1項(xiàng)；主編“十二五”規(guī)劃教材—《糧油加工工藝學(xué)》和《糧油加工工藝學(xué)實(shí)驗(yàn)指導(dǎo)書(shū)》各1部和“十三五”規(guī)劃教材—《食品化學(xué)》1部，及參編《Food Chemistry》1部。

主要研究領(lǐng)域：

食品化學(xué)及農(nóng)產(chǎn)品精深加工

主要成就：

（1）主要科研項(xiàng)目：

1. 茶多糖對(duì)高直鏈淀粉類食品的影響（省教育廳，編號(hào)：2005KJ177）2. 非淀粉多糖對(duì)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(zhì)關(guān)鍵技術(shù)產(chǎn)業(yè)化的應(yīng)用研究 （省教育廳產(chǎn)學(xué)研，KJ2009B075）4. 速溶板栗粉的亞晶體含量及其速溶性動(dòng)力學(xué)的研究（省自然基金， 090411020）5.淀粉α化度和β化度關(guān)系的研究（教育部教外司留【【2011】508號(hào)）6. 茶樹(shù)資源對(duì)魚(yú)類免疫力和營(yíng)養(yǎng)代謝調(diào)節(jié)機(jī)理的合作研究（國(guó)際合作，2011DFG33280）7. 安徽優(yōu)質(zhì)小麥品質(zhì)分析及面粉系列產(chǎn)品開(kāi)發(fā)（安徽省自主創(chuàng)新專項(xiàng)，11z0101080）8. 小分子揮發(fā)性風(fēng)味成分在淀粉老化過(guò)程中控釋機(jī)理的研究（國(guó)家自然基金，31271960）9.提高雞肉和雞蛋品質(zhì)安全飼料添加劑的生產(chǎn)及其養(yǎng)殖示范（農(nóng)業(yè)部部農(nóng)業(yè)科技成果轉(zhuǎn)化項(xiàng)目，2013GB2C300220）10.糯米精深加工關(guān)鍵技術(shù)集成及產(chǎn)業(yè)化應(yīng)用（安徽省“十二五”科技計(jì)劃，1401032009）.11.面粉和果蔬復(fù)合營(yíng)養(yǎng)烘焙產(chǎn)品加工關(guān)鍵技術(shù)研究與應(yīng)用（安徽省科技攻關(guān)，1704a07020098，2017.03-2019.03）

12.綠色優(yōu)質(zhì)小麥面粉與食品加工研發(fā)（安徽省科技計(jì)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(quán)專利號(hào)：ZL200410041332.0）(1)；2. 一種提高蛋雞雞蛋及雞肉品質(zhì)的飼料添加劑（授權(quán)專利號(hào)：2011033100223950.3）(1)；3. 酯化淀粉在肉制品中的應(yīng)用研究（安徽省科學(xué)技術(shù)研究成果，編號(hào)：07－132－05）；4. 一種蔬菜營(yíng)養(yǎng)掛面及其制備方法（授權(quán)專利號(hào)：20111035350.5）(1);5.一種降脂抗病和提高魚(yú)肉品質(zhì)的飼料添加劑（授權(quán)專利號(hào)：ZL201310086869.8）；6.一種羥丙基磷酸酯糯米淀粉的制備方法（授權(quán)專利號(hào)：ZL201510064662.X）.7.糯米粉精深加工技術(shù)集成與應(yīng)用（安徽省科學(xué)技術(shù)進(jìn)步三等獎(jiǎng)，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.