学科方向：食品科学与工程

所属院系：食品学院

研究方向

1.果蔬新型干燥及其预/后处理技术与装备；

2.食品超微粉碎加工理论与技术；

3.果蔬资源高值化利用与产品开发，加工品质形成与调控机制。

个人经历

邓利珍，女，中国农业大学与美国加州大学戴维斯分校联合培养博士，江西省科技特派员，中组部“西部之光”访问学者、省部级人才项目获得者。主要从事果蔬精深加工理论与技术研究，重点从事果蔬加工品质形成与调控机制、干燥与超微粉碎技术等研究。先后主持国家自然基金、江西省自然科学基金、企业横向等项目7项。已发表SCI/EI论文50余篇，副主编教材1部，参编英文专著3部，授权发明专利4项，参与制定江西省地方标准1项，获南昌大学教学成果一等奖2项、江西省教学成果一等奖1项。担任Journal of Future Foods、《南昌大学学报-工科版》青年编委，Foods、Agriculture等期刊客座编辑，Food Hydrocolloids、Drying Technology、LWT、《食品科学》等期刊审稿专家。指导学生获第十八届“挑战杯”全国大学生课外学术科技作品竞赛全国三等奖、南昌大学优秀毕业论文。

讲授课程

本科课程：《食品工艺学》、《食品保藏原理》、《食品工程高新技术》、《专业综合实验》

研究生课程：《食品新产品开发》、《现代食品加工技术》

学术成就

聚焦食品加工科学研究与人才培养，先后主持国家自然基金、国家重点研发计划子课题、江西省自然科学基金、企业横向等项目11项，省部级与校级教改课题3项。入选2024、2025年全球前2%顶尖科学家，发表SCI/EI论文50余篇，副主编教材1部，参编农业农村部“十四五”规划教材1部、英文专著3部，授权专利7项，参与制定江西省地方标准1项。获南昌大学教学成果奖一等奖2项、江西省教学成果一等奖1项，《食品科学》、《现代食品科技》优秀审稿专家，南昌大学“第三届教师教学创新大赛” 二等奖、授课质量优秀提名奖。

承担课题

1. 国家自然科学基金（青年基金），32202098，高温高湿诱导细胞壁多糖降解对果蔬干燥特性的影响机理研究，30万元，2023-01至2025-12，主持；

2. 国家重点研发计划子课题，2024YFD2100600，果品加工提档升级关键技术与产业化，60万元，2024.12至2027.12，主持；

3. 江西省重点研发计划，20233BBF64001，江西高品质茶油深加工关键技术研发与应用示范，95万，2023.10至2025.12，主持；

4. 江西省自然基金面上项目，20224BAB205036，高温烫漂诱发蔬菜组织结构损伤与提高干燥速率的机理研究，10万元，2023.01至2025.12，主持；

5. 江西省自然基金青年项目，20212BAB215040，基于高温高湿气体射流冲击烫漂的西兰花促干机制与品质调控研究，10万元，2021.01至2023.12，主持；

6. 江西省“赣鄱俊才支持计划·高校领军人才” 培养项目（青年），50万元，2023.01至2027.12，主持；

7. 中央引导地方科技发展资金项目，20241ZDF02075，井冈山茶叶关键加工技术研究与装备创制，合作经费30万元，2024.05-2025.12，合作方主持。

8. 企业横向课题，HX202512190611，果蔬香味成分高效回收一体化技术与装备研发，50万元，2025.12-2028.12，主持；

9. 企业横向课题，HX202009070002，传统食品冷冻干燥关键技术与产品研制，4.5万，2022.06-2024.05，主持；

10. 企业横向课题，HX202211300003，井冈山高山茶加工关键技术创新与装备研发，6.75万，2022.06-2024.05，主持；

11. 企业横向课题，HX202207030001 吉安菌菇精深加工技术集成与示范，30万元，2022.06-2023.05，主持。

论文专著

部分论文：

2023年：

1.Ke, Y., Chen, J., Dai, T., Liang, R., Liu, W., Liu, C., Deng, L*. (2023). Developing industry-scale microfluidization for cell disruption, biomolecules release and bioaccessibility improvement of Chlorella pyrenoidosa. Bioresource Technology, 387, 129649.

2.Li, Y., Tian, Y., Deng, L., Dai, T., Liu, C., Chen, J. (2024). High energy media mill modified pea dietary fiber: Physicochemical property and its mechanism in stabilizing pea protein beverage. Food Hydrocolloids, 147, 109392.

3.Jiang, D., Deng, L., Dai, T., Liang, R., Liu, W., Liu, C., ... Chen, J. (2023). Stirred media mill: A novel efficient technology for improving the physicochemical properties and aroma of matcha. Powder Technology, 427, 118783.

4.Sun, Z., Deng, L., Dai, T., Chen, M., Liang, R., Liu, W., ... Chen, J. (2023). Steam blanching strengthened far-infrared drying of broccoli: Effects on drying kinetics, microstructure, moisture migration, and quality attributes. Scientia Horticulturae, 317, 112040.

5.Ke, Y., Chen, J., Dai, T., Xiao, M., Chen, M., Liang, R., ... Deng, L*. (2023). Industry-scale microfluidizer: A novel technology to improve physiochemical qualities and volatile flavor of whole mango juice. Food and Bioprocess Technology, 16(5), 1022-1032.

6.Li, D., Dai, T., Chen, M., Liang, R., Liu, W., Liu, C., ... Deng, L*. (2023). Role of maturity status on the quality and volatile properties of mango fruits dried by infrared radiation. Food Bioscience, 52, 102497.

2022年

7.Li-Zhen Deng, Chun-Hong Xiong, Yu-Peng Pei, Zhi-Qiang Zhu, Xia Zheng, Yang Zhang, Xu-Hai Yang, Zi-Liang Liu, Hong-Wei Xiao. Effects of various storage conditions on total phenolic, carotenoids, antioxidant capacity, and color of dried apricots [J]. Food Control, 2022, 136, 108846.

8.Li Dantong, Chen Ruochen, Liu Jiyan, Liu Chengmei, Deng Lizhen*, Chen Jun*. Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying [J]. Food Control, 2022, 132, 108522.

9.Hongyi Liu, Taotao Dai, Jun Chen, Wei Liu, Chengmei Liu, Lizhen Deng*, Ruihong Liang*, Extraction, characterization, and spontaneous gelation mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds [J]. International Journal of Biological Macromolecules, 2022, 195, 523-529.

10.Li-Zhen Deng, Chun-Hong Xiong, Parag P. Sutar, Arun S. Mujumdar, Yu-Peng Pei, Xu-Hai Yang, Xian-Wei Ji, Qian Zhang, Hong-Wei Xiao*. An emerging pretreatment technology for reducing postharvest loss of vegetables-a case study of red pepper (Capsicum annuum L.) drying [J]. Drying technology, 2022, 40(8), 1620-1628.

11.Li Dantong, Deng Lizhen, Dai Taotao, Chen Mingshun, Liang Ruihong, Liu Wei, Liu Chengmei, Chen Jun*, Sun Jian*. Ripening induced degradation of pectin and cellulose affects the far infrared drying kinetics of mangoes [J]. Carbohydrate Polymers, 2022, 291, 119582.

12.Ke Yingying, Deng Lizhen, Dai Taotao, Xiao Min, Chen Mingshun, Liang Ruihong, Liu Wei, Liu Chengmei, Chen Jun*. Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: An overview [J]. Critical Reviews in Food Science and Nutrition, 2022, doi: 10.1080/10408398.2022.2089626.

13.Hongyi Liu, Lizhen Deng, Taotao Dai, Jun Chen, Wei Liu, Chengmei Liu, Mingshun Chen*, Ruihong Liang*, Emulsifying and emulsion stabilization mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds: comparison with apple and citrus pectin [J]. Food Hydrocolloids, 2022, doi: 10.1016/j.foodhyd.2022.107674.

2021年

14.Deng Li-Zhen, Sutar Parag Prakash, Mujumdar Arun S., Tao Yang, Pan Zhongli*, Liu Yan-Hong, Xiao Hong-Wei*. Thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods. Annual Review of Food Science and Technology [J], 2021, 12, 287-305.

15.Li Yuting, Deng Lizhen, Dai Taotao, Li Ya, Chen Jun*, Liu Wei, Liu Chengmei*. Microfluidization: A promising food processing technology and its challenges in industrial application [J]. Food Control, 2021, 108794.

16.Dong Haolan, Dai Taotao, Liang Lu, Deng Lizhen, Liu Chengmei, Li Qian, Liang Ruihong*, Chen Jun*. Physicochemical properties of pectin extracted from navel orange peel dried by vacuum microwave [J]. LWT-Food Science and Technology, 2021, 151, 112100.

17.章紫英，邓利珍，戴涛涛，陈明舜，刘成梅，梁瑞红，陈军*. 多糖基水凝胶载体及其干燥方式研究进展[J]. 食品工业科技, 2021, 42(23): 438-446. 2021-03-05.

2020年

18.Deng Li-Zhen, Mujumdar Arun. S., Pan Zhongli*, Vidyarthi Sriram K., Xu Jinwen, Zielinska Magdalena, Xiao Hong-Wei*. Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review [J]. Critical Reviews in Food Science and Nutrition, 2020, 60(15), 2481-2508.

19.Deng Li-Zhen, Tao Yang, Mujumdar Arun S, Pan Zhongli*, Chen Chang, Liu Zi-Liang, Wang Hui, Xiao Hong-Wei*. Non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods: a comprehensive review [J]. Trends in Food Science and Technology, 2020, 106, 104-112.

20.Chen Chang, Venkitasamy Chandrasekar, Zhang Weipeng, Deng Lizhen, Meng Xiangyong, Pan Zhongli*. Effect of step-down temperature drying on energy consumption and product quality of walnuts [J]. Journal of Food Engineering, 2020, 285, 110105.

21.Liu Zi-Liang, Wei Zi-Yu, Vidyarthi Sriram K., Pan Zhongli, Zielinska Magdalena, Deng Li-Zhen, Wang Qing-Hui, Wei Qing, Hong-Wei Xiao*. Pulsed vacuum drying of kiwifruit slices and drying process optimization based on artificial neural network [J]. Drying Technology, 2020, 39 (3), 405-417.

22.Song Xiao-Dong, Mujumdar Arun S., Law Chung-Lim, Fang Xiao-Ming, Peng Wen-Jun, Deng Li-Zhen, Wang Jun, Xiao Hong-Wei*. Effect of drying air temperature on drying kinetics, color, carotenoid content, antioxidant capacity and oxidation of fat for lotus pollen [J]. Drying Technology, 2020, 38 (9), 1151-1164.

2019年

23.Deng Li-Zhen, Mujumdar Arun S., Zhang Qian, Yang Xu-Hai, Wang Jun, Zheng Zhi-An, Xiao Hong-Wei*. Chemical and physical pretreatments of fruits and vegetables: effects on drying characteristics and quality attributes -a comprehensive review [J]. Critical Reviews in Food Science and Nutrition, 2019, 59(9), 1408-1432.

24.Deng Li-Zhen, Pan Zhongli, Zhang Qian, Liu Zi-Liang, Zhang Yang, Meng Jian-Sheng, Gao Zhen-Jiang, Xiao Hong-Wei*. Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots [J]. Carbohydrate Polymers, 2019, 222, 114980.

25.Deng Li-Zhen, Pan Zhongli, Mujumdar Arun S., Zhao Jin-Hong, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei*. High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure [J]. Food Control, 2019, 96, 104-111.

26.Deng Li-Zhen, Mujumdar Arun S, Yang Wen-Xia, Zhang Qian, Zheng Zhi-An*, Wu Min, Xiao Hong-Wei*. (2019). Hot air impingement drying kinetics and quality attributes of orange peel [J]. Journal of Food Processing and Preservation, 44(1), e14294.

27.Zhang Xiao-Lin, Zhong Chong-Shan, Mujumdar Arun S., Yang Xu-Hai, Deng Li-Zhen, Wang Jun, Xiao Hong-Wei*. Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.) [J]. Journal of Food Engineering, 2019, 241, 51-57.

28.Yu Xian-Long, Ju Hao-Yu, Mujumdar Arun S., Zheng Zhi-An, Wang Jun, Deng Li-Zhen, Gao Zhen-Jiang, Xiao Hong-Wei*. Experimental and simulation studies of heat transfer in high-humidity hot air impingement blanching (HHAIB) of carrot. Food and Bioproducts Processing, 2019, 114, 196-204.

29.Zhang Yang, Zielinska Magdalena, Li Gao-Fei, Deng Li-Zhen, Sun Bao-Hu, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei*. Pulsed vacuum pickling (PVP) of garlic cloves: Mass transfer kinetics and quality attributes [J]. Drying Technology, 2020, 38(5-6), 712-723.

30.Liu Zi-Liang, Bai Jun-Wen, Yang Wen-Xia, Wang Jun, Deng Li-Zhen, Yu Xian-Long, Zheng Zhi-An, Gao Zhen-Jiang, Xiao Hong-Wei*. (2019). Effect of high-humidity hot air impingement blanching (HHAIB) and drying parameters on drying characteristics and quality of broccoli florets [J]. Drying Technology, 37(10), 1251-1264.

2018年

31.Deng Li-Zhen, Yang Xu-Hai, Mujumdar Arun S., Zhao Jin-Hong, Wang Dong, Zhang Qian, Wang Jun, Gao Zhen-Jiang, Xiao Hong-Wei. Red pepper (Capsicum annuum L.) drying: Effects of different drying methods on drying kinetics, physicochemical properties, antioxidant capacity, and microstructure [J]. Drying Technology, 2018, 36(8), 893-907.

32.Yang Xu-Hai, Deng Li-Zhen, Mujumdar, Arun S., Xiao Hong-Wei, Zhang, Qian, Kan Za*.  Evolution and modeling of colour changes of red pepper (Capsicum annuum L.) during hot air drying [J]. Journal of Food Engineering, 2018, 231, 101-108.

33.Wang Jun, Mujumdar Arun S., Deng Li-Zhen, Gao Zhen-Jiang, Xiao Hong-Wei*, Raghavan G. S. V. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape [J]. Carbohydrate Polymers, 2018, 194, 9-17.

34.Wang Jun, Law Chung-Lim, Nema Prabhat K., Zhao Jin-Hong, Liu Zi-Liang, Deng Li-Zhen, Gao Zhen-Jiang, Xiao Hong-Wei*. Pulsed vacuum drying enhances drying kinetics and quality of lemon slices [J]. Journal of Food Engineering, 2018, 224, 129-138.

2017年

35.Xie Long, Mujumdar Arun S., Zhang Qian, Wang Jun, Liu Shuxiang, Deng Li-Zhen, Wang Dong, Gao Zhen-Jiang*. Pulsed vacuum drying of wolfberry: Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics, color profile, and volatile compounds [J]. Drying Technology, 2017, 35(11), 1312-1326.

36.Xiao Hong-Wei, Pan Zhongli, Deng Li-Zhen, El-Mashad Hamed M., Yang Xu-Hai, Mujumdar Arun S., Gao Zhen-Jiang, Zhang Qian. Recent developments and trends in thermal blanching-A comprehensive review. Information Processing in Agriculture, 2017, 4(2), 101-127.

37.Yang Xu-Hai, Zhang Qian, Wang Jun, Deng Li-Zhen, Kan Za*. (2017). Innovative superheated steam impingement blanching (SSIB) enhances drying rate and quality attributes of line pepper [J]. Information Processing in Agriculture, 2017, 4(4), 283-290.

38.于贤龙,高振江,代建武,薛令阳,王栋,王军,邓利珍,谢永康,张晓琳,肖红伟*.苜蓿气体射流冲击联合常温通风干燥装备设计及试验.农业工程学报, 2017, 33(15), 293-300.

专著

1.Deng Li-Zhen, Xiao Hong-Wei. (2019). Chapter 7: Infrared Radiation Assisted Drying of Agricultural Products. In Advanced Drying Technologies for Foods (ISBN: 9781420073874), edited by Mujumdar Arun S., Xiao Hong-Wei, CRC Press: Boca Raton, NY. pp 157-176.

2.Deng Li-Zhen, Mujumdar, Arun S., Xiao Hong-Wei. (2019). Chapter 1: Diet change, food wastage and food security. In Food Security: Impact of Climate Change and Technology (ISBN: 978-93-5382-220-0), edited by Sehrawat Rachna, Xiao Hong-Wei, Jangam Sachin Vinayak, Mujumda Arun S. New India Publishing Agency, New Delhi, India. pp 1-20.

3.Deng Li-Zhen, Li Dantong, Xiao Hong-Wei. (2024). Microbial decontamination technologies for food powders. In Handbook of Food Powders. Woodhead Publishing. pp. 169-184.