学科方向：食品科学与工程，营养与食品卫生学

所属院系：食品学院

研究方向

1.食品蛋白质改性及构效关系研究；

2.食物新资源利用与开发。

个人经历

省部级人才，主要从事食品蛋白质构效关系、食物新资源利用与开发、食品加工新技术等研究领域，先后主持国家自然科学基金地区项目3项、省部级项目和横向项目7项；发表SCI/EI论文30多篇；获2014年江西省优秀博士学位论文奖、作为主要参与者获得其他省部级奖项3项；获授权专利15项。

讲授课程

食品质量控制与管理

学术成就

先后主持国家自然科学基金地区项目3项、江西省主要学术与学科带头人项目1项、其他省部级项目和横向项目7项；发表SCI/EI论文30多篇；获2014年江西省优秀博士学位论文奖、作为主要参与者获得其他省部级奖项3项；获授权专利15项。

承担课题

1. 国家自然科学基金地区项目，经费：50万；

2. 国家自然科学基金地区项目，经费：35万；

3. 国家自然科学基金地区项目，经费：33万；

4.江西省主要学科学术和技术带头人项目，经费：30万

5. 江西省自然科学基金青年项目，经费：5万；

6. 江西省自然科学基金面上项目，经费：6万；

7.中国热带农业科学院香料饮料研究所省部重点实验室及工程技术研究中心开放课题，经费:5万

7. 江西省教育厅青年项目，经费：2万；8. 国家重点实验室青年基金项目，经费：3万；9. 横项课题三项，经费共计14万；7. 江西省三区人才项目，经费：12万。

论文专著

1. Zhong Junzhen*, Yu Hongda, Tu Yue, Zhou Lei, Liu Wei, Luo Shunjing, LiuChengmei, Prakash Sangeeta. Comparison of antigenicity and conformational changes to β-lactoglobulin following kestose glycation reaction with and without dynamic high-pressure microfluidization treatment[J]. Food Chemistry, 2019, 278: 491-496.

2. Luo Shunjing, Lu Xuli, Liu Chengmei, Zhong Junzhen*, Zhou Lei, Chen Tingting. Site specific PEGylation of β-lactoglobulin at glutamine residues and its influence on conformation and antigenicity[J]. Food Research International, 2019, 123: 623–630.

3. Yanjun Zhang, Xin Zhou, Junzhen Zhong*, Lehe Tan, Chengmei Liu. Effect of pH on emulsification performance of a new functional protein from jackfruit seeds[J]. Food Hydrocolloids, 2019, 93: 325–334.

4. Junzhen Zhong*, Shanlin Fu, Hongda Yu, Lei Zhou, Wei Liu, Chengmei Liu, and Sangeeta Prakash. Antigenicity of β-lactoglobulin reduced by combining with oleic acid during dynamic high-pressure microfluidization: Multi-spectroscopy and molecule dynamics simulation analysis[J]. Journal of Dairy Science, 2019, 102:145–154.

5. Hao Chen, Qitong Hong, Junzhen Zhong*, Lei Zhou, Wei Liu, Shunjing Luo, and Chengmei Liu. The enhancement of gastrointestinal digestibility of b-LG by dynamic high-pressure microfluidization to reduce its antigenicity[J]. International Journal of Food Science and Technology 2019, 54: 1677–1683.

6. Junzhen Zhong , Xiaofei Cai, Chengmei Liu, Wei Liu, Yujia Xu, Shunjing Luo. Purification and conformational changes of bovine PEGylated beta-lactoglobulin related to antigenicity . Food Chemistry, 2016, 199, 387-392.

7. Xingfeng Xu, Junzhen Zhong, Jun Chen, Chengmei Liu, Liping Luo, Shunjing Luo, Lixin Wu, David Julian McClements. Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein. Food Chemistry, 2016, 213, 700-707.

8. Shasha Cui, Junzhen Zhong, Chong Fang, Ruihong Liang, Wei Liu, Chengmei Liu. Relationship between solubility and structural properties of different low degree of hydrolysis of rice protein. Science & Technology of Food Industry. 2016, 37(7), 86-91.

9. Junzhen Zhong, Ruran Dun, Xutao Hu, Chengmei Liu. Extraction of Cashew Nuts Oil and Its Physicochemical Properties. Journal of the Chinese Cereals and Oils Association. 2016, 31(1), 31-35, 42

10. Chengmei Liu, Hongda Yu, Junzhen Zhong*, Qitong Hong, Wei Liu. Effect of interaction with oleic acid on functional properties of beta-Lactoglobulin during DHPM treatment. Science & Technology of Food Industry. 2016, 37(3), 88-91

11. Chengmei Liu, Fang Wang, Junzhen Zhong*, Yang Xiong, Ruyan Dun, Yejun Zhong. Functional properties and amino acid composition of cashew nut protein. Science & Technology of Food Industry. 2016, 37(2), 88-92

12. Junzhen Zhong , Yue Tu, Wei Liu , Shunjing Luo , Chengmei Liu. Comparative study on the effects of nystose and fructofuranosyl nystose in the glycation reaction on the antigenicity and conformation of beta-lactoglobulin. Food Chemistry. 2015, 188, 658-663

13. Xingfeng Xu, Wei Liu, Junzhen Zhong, Liping Luo, Chengmei Liu, Shunjing Luo, Lin Chen. Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes. International Journal of Biological Macromolecules. 2015, 81, 942-950

14. Junzhen Zhong , Yue Tu, Wei Liu , Yujia Xu , Chengmei Liu , Ruyan Dun. Antigenicity and Conformational Changes of β-lactoglobulin by Dynamic High Pressure Microfluidization Combining with Glycation Treatment. Journal of Dairy Science. 2014, 97(8): 4695-4702

15. Junzhen Zhong, Shunjing Luo, Chengmei Liu, Wei Liu. Steady-state kinetics of tryptic hydrolysis of β-lactoglobulin after dynamic high pressure microfluidization treatment in relation with antigenicity. European Food Research and Technology. 2014, 239(3): 525-531.

16. Junzhen Zhong, Ruyan Dun, Zonglan Huang, Wei Liu, Chengmei Liu. Optimizing the Extraction of Protein from Cashew Nuts. Food Science. 2014, 35(16), 18-22

17. Junzhen Zhong, Yue Tu, Wei Liu, Chengmei Liu. Effect of Glycosylation Treatment Coupled with Dynamic High Pressure Microfluidization on Emulsifying Properties and Structure of beta-Lactoglobulin. Food Science. 2014, 35(1), 7-11

18. Ti Li, Junzhen Zhong, Jie Wan, Chengmei Liu, Biyun Le, Wei Liu, Guiming Fu. Effects of micronized okara dietary fiber on cecal microbiota, serum cholesterol and lipid levels in BALB/c mice. International Journal of Food Science and Nutrition. 2013, 64(8), 968-973

19. Junzhen Zhong, Yujia Xu, Wei Liu, Chengmei Liu, Shunjing Luo, Zongcai Tu. Antigenicity and Functional Properties of β-lactoglobulin Conjugated with Fructo-Oligosaccharides in Relation with Conformational Changes, Journal of Dairy Science, 2013, 96(5), 2808-2815

20. Junzhen Zhong, Wei Liu, Chengmei Liu, Qinghuang Wang, Ti Li, Zongcai Tu, Shunjing Luo, Xiaofei Cai, Yujia Xu. Aggregation and conformational changes of bovine β-lactoglobulin subjected to dynamic high pressure microfluidization in relation with antigenicity, Journal of Dairy Science, 2012,95(8), 4237-4245.

21. Yujia Xu, Junzhen Zhong, Chengmei Liu, Wei Liu. Influence on allergenicity change of beta-lactoglobulin byconjugation with galacto-oligosaccharide. Food and Machinery. 2012, 28(1), 82-85, 100

22. Junzhen Zhong, Chengmei Liu, Wei Liu, Zongcai Tu, Jie Wan, Xiaofei Cai. Effect of Dynamic high pressure microfluidization on antigenic response of bovine β-lactoglobulin at different temperature, European Food Research and Technology, 2011, 233(1): 95-102

23. Chengmei Liu, Junzhen Zhong, Wei Liu, Zongcai Tu, Jie Wan, Xiaofei Cai, Xinyun Song. The relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization, Journal of Food Science, 2011, 76(4): E341-E347

24. Junzhen Zhong, Chengmei Liu, Wei Liu, Xiaofei Cai, Yujia Xu. Effects of dynamic high-pressure microfluidization technology on microstructure of beta-lactoglobulin. Science & Technology of Food Industry. 2011, 11, 72-74, 78

25. Xiaofei Cai, Junzhen Zhong, Chengmei Liu, Wei Liu, Yujia Xu; Shunjing Luo. Effect of PEG Modification on Antigenicity of beta-Lactoglobulin. Food Science. 2011, 32(17), 234-237