学科方向：农产品加工与贮藏

所属院系：食品学院

研究方向

农产品加工与贮藏

个人经历

周磊，1990/07/14，博士，研究员，博士生导师。澳大利亚联邦科学与工业研究（CSIRO）访问学者，江西省优秀博士学位论文获得者，入选江西省主要学科学术和技术带头人。主要从事果蔬贮藏保鲜、农产品精深加工技术的研究。承担国家自然科学基金（面上、青年）、中国博士后科学基金及企业横向等项目10余项。以第一/通讯作者发表论文38篇（SCI论文33篇，一区/TOP期刊22篇），第一/通讯累计影响因子>200，授权国家发明专利6件。获江西省自然科学二等奖（第一完成人），通过产学研深度融合，有效促进成果转化和产业化，创造良好社会效益。

承担课题

【纵向项目】

[1] 国家自然科学基金委，国家自然科学基金面上项目，32472408，鲜切预制蔬菜在湿度响应保鲜中的生物学耦合效应及其品质调控，2025-01至2028-12，50万元，在研，主持

[2] 国家自然科学基金委，国家自然科学基金青年项目，32102037，缓释型植物精油活性涂膜的囊膜一体化制备及其对果蔬保鲜的作用机制，2022-01至2024-12，30万元，在研，主持

[3] 江西省科技厅，省部级人才项目，20232BCJ23084，智能响应保鲜材料的开发及其在江西特色果蔬采后贮藏中的应用，2024-01至2026-12，30万元，在研，主持

[4] 江西省科技厅，江西省自然科学基金青年项目，微环境响应型可食性保鲜乳液的制备及其对果品品质的调控，20232BAB215067，2023-07至2026-6，10万元，在研，主持

[5] 江西省科技厅，江西省重点研发计划“揭榜挂帅”项目，20223BBF61024，江西名优特色蔬菜产地初加工及绿色防腐减损关键技术研发，2023-01至2025-12, 100万，在研，副主持（课题负责人，35万）

[6] 国家自然科学基金委，国家自然科学基金面上项目，32272385，活性成分“嵌入式”有序化交联乳液的制备及其对易失水果品采后保鲜与品质调控，2023-01至2026-12，54万元，在研，副主持

[7] 江西省科技厅，江西省自然科学基金重点项目，江西特色农产品的采后品质调控及相关代谢途径研究，20232ACB205025，2024-01至2026-12，20万元，在研，副主持

[8] 中国博士后科学基金会, 中国博士后科学基金特别资助（站中）, 2020T13076, 酚酸抑制多酚氧化酶的多重作用机制及其对果蔬酶促褐变的控制, 2020-07至2023-07, 18万元, 结题, 主持

[9] 中国博士后科学基金会, 中国博士后科学基金面上资助, 2019M652288,果胶与多酚氧化酶相互作用机制及其对果蔬酶促褐变的影响, 2019-01至2021-12, 8万元, 结题, 主持

[10] 农业农村部热带作物产品加工重点实验室开放课题重点项目，KFKT202002，缓释型可食性涂膜的制备及其对热带水果保鲜品质的影响，2021年1月到2022年12月，10万，结题，主持

[11] 江西省博士后择优项目，2020KY21植物精油保鲜剂的可控释放及其对鲜切百合品质的影响，2021-1至2023-12 , 5万, 结题, 主持

[12] 江西省博士后日常资助项目，2019RC10，葛根多酚氧化酶特性及其产品褐变抑制研究，2019至2021 , 3万, 结题, 主持

【横向项目】

[1] 预制菜加工及保鲜技术, CX202206210052, 2022-06至2027-06, 150万 (到账30万), 在研, 主持

[2] 影响抚州烟叶品质的关键物质组分挖掘及质量均衡度提升研究，HX202506100271，2025-01至2027-12, 70万 (到账30万), 在研, 主持

[3] 现榨饮品开发及保鲜技术, CX202403080019, 2024-01至2026-12, 130万 (到账20万), 在研, 主持

[4] 预制菜开发及品质保持技术, CX202403070016, 2024-03至2027-3, 60万 (到账20万), 在研, 主持

[5] 甜菜碱抗潮解包埋运载生产技术及甜菜碱饮品和蛋白质饮品的开发, CX202011160098, 2020-10至2021-10, 20万 (已到账20万), 结题, 主持

[6] 百合鳞茎深加工及采后保鲜新技术, CX202106230057, 2021-06至2024-06, 50万 (到账18万), 在研, 主持

论文专著

(1) Liu Junping, Huang Junmin, Yu Kaibo, Chang Xiaoyong, Li Yangyang, Chen Xiaowei, Peng Shengfeng, Zhou Lei*, Liu Wei. Metabolomic and transcriptomic profiles reveal the mechanism of browning inhibiiton of Pueraria lobata by heat treatment. Food Chemistry, 2025, 495, 146442. (SCI一区, 2024 IF= 9.8)

(2) Li Yangyang, Wang Yue, Liu Junping, Yu Kaibo, Chen Xiaowei, Yuan Linfeng, Peng Shengfeng, Liu Wei, Zhou Lei*. Effect of modified atmosphere packaging on storage quality and lignification process of postharvest asparagus (Asparagus officinalis L.). Food Packaging and Shelf life, 2025, 51, 101576. (SCI一区, 2024 IF= 10.6)

(3) Li Yangyang, Zhang Xiongfeng, Liu Junping, Yu Kaibo, Chen Xiaowei, Yuan Linfeng, Peng Shengfeng, Zhou Lei*, Liu Wei. Lignification process and related metabolism in green asparagus (Asparagus officinalis L.) at different storage temperature. Food Quality and Sasfty, 2025, 9, fyaf025. (SCI二区, 2024 IF= 4.4)

(4) Liu Junping, Huang Yuhao, Lu Xing, Yu Wenzhi, Yu Kaibo, Peng Shengfeng, Zhou Lei*,  Liu Wei. Solidification of  plant essential oils by electrostatic adsorption and Ca²⁺ crosslinking for pot-stewed duck neck preservation. Food Control, 2025, 174, 111214. (SCI一区, 2024 IF= 6.3)

(5) Yu Kaibo, Zhou Lei*, Peng Shengfeng, Tian Yuqing, Huang Hairong, Chen Xiaowei, Zhou Wei, Zou Liqiang, Liu Wei. One-pot preparation of carboxymethyl cellulose-based multifunctional active film embedded with Cu-BTC (benzenetricarboxylic acid) metal-organic framework for mango preservation. Food packaging and shelf life, 2025, 47, 101416.  (SCI一区, 2024 IF= 10.6)

(6) Chen Xiaowei, Huang Yuhao, Liu Junping, Yu Kaibo, Li YangYang, Tan Wenjing, Yuan Linfeng, Peng Shengfeng, Zhou Lei*, Liu Wei. Moisture-responsive essential oil composite paper based on metal-organic framework for lily bulb preservation. Food Bioscience, 2025, 65, 106002. (SCI一区, 2024 IF= 5.9)

(7) Tian Yuqing, Zhou Lei*, Liu Juping, Yu Kaibo, Yu Wenzhi, Jiang Hongwei, Chen Xiaowei, Peng Shengfeng,  Zhong Junzhen, Liu Wei*. Metal-organic frameworks-based moisture responsive essential oil hydrogel beads for fresh-cut pineapple preservation. Food Chemistry, 2024, 451, 139440. (SCI一区, 2024 IF= 9.8)

(8) Yu Kaibo, Zhou Lei*, Huang Hairong, Xu Jing, Li Yangyang, Yu Wenzhi, Peng Shengfeng, Zou Liqiang, Liu Wei*. The improvement of water barrier property in gelatin/carboxymethyl cellulose composite film by electrostatic interaction regulation and its application in strawberry preservation. Food Chemistry, 2024, 450, 139352.  (SCI一区, 2024 IF= 9.8)

(9) Liu Junping, Huang Yuhao, Sun Yuefang, Zhou Lei*, Peng Shengfeng, Zeng Zicong*, Liu Wei. Improvement of fresh-cut mangoes preservation by cold plasma and its possible mechanisms. Food and Bioprocess Technology, 2024, 18:2017-2032. (SCI二区, 2024 IF= 5.8)

(10) Liu Junping, Wang Yue, Zhong Zhiwei, Zhou Lei*, Liu Wei. Proteomic investigation of metabolic changes of passion fruit treated with microporous packaging combined with chitosan coating during storage. Food and Bioprocess Technology, 2024, 17: 4278-4289. (SCI二区, 2024 IF= 5.8)

(11) Jiang Hongwei, Zhou Lei*, Wang Yue, Liu Guangxian, Peng Shengfeng, Yu Wenzhi, Tian Yuqing, Liu Junping, Liu Wei. Inhibition of cinnamic acid and its derivatives on polyphenol oxidase: Effect of inhibitor carboxyl group and system pH. International Journal of Biological Macromolecules, 2024, 129285.  (SCI一区, 2024 IF= 8.5)

(12) Liu Junping, Liang Chaorui, Jiang Hongwei, Yu Ziqi, Zou Liqiang, Zhou Lei*, Liu Wei. Indentificaiton of polyphenol oxidase inhibitors from the root of Pueraria Lobata: Inhibitor profiles, kinetics analysis and molecular interaction. Food Biophysics, 2024, 19:730-744. (SCI三区, 2024 IF=3.2)

(13) Tian Yuqing,  Zhou Lei*, Liu Juping*, Yu Kaibo, Yu Wenzhi, Jiang Hongwei, Zhong Junzhen, Zou Liqiang, Liu Wei. Effect of sustained-release tea tree essential oil solid preservative on fresh-cut pineapple storage quality in modified atmospheres packaging. Food Chemistry, 2023, 417, 135898. (SCI一区, 2023 IF= 8.5)

(14) Zeng Zicong, Wang Yiheng, Xu Guorong, Zhou Lei*, Liu Chengmei, Luo Shunjing. Peroxidase inactivation by cold plasma and its effects on the storage, physicochemical and bioactive properties of brown rice [J]. Food Bioscience, 2023, 52, 102383. (SCI二区, 2021 IF=4.8)

(15) Jiang Hongwei, Zhou Lei*, Sun Yuefang, Yu Kaibo, Yu Wenzhi, Tian Yuqing, Liu Junping, Zou Liqiang, Liu Wei. Polyphenol oxidase inhibited by 4-hydroxycinnamic acid and naringenin: Multi-spectroscopic analyses and molecular docking simulation at different pH [J]. Food Chemistry, 2022, 396, 133662. (SCI一区, 2022 IF=8.8)

(16) Zhong Zhiwei, Zhou Lei*, Yu Kaibo, Jiang Fenghua, Xu Jing, Zou Liqiang, Du Liqing, Liu Wei*. Effects of microporous packaging combined with chitosan coating on the quality and physiological metabolism of passion fruit after harvest [J]. Food and Bioprocess Technology, 2022, 15:1936-1850. (SCI二区, 2022 IF=5.6)

(17) Jiang Fenghua, Zhou Lei*, Zhou Wei, Zhong Zhiwei, Yu Kaibo, Xu Jing, Zou Liqiang, Liu Wei*. Effect of modified atmosphere packaging combined with plant essential oils on preservation of fresh-cut lily bulbs [J]. LWT-Food Science and Technology, 2022, 162, 113513. (SCI一区, 2022 IF=6.0)

(18) Sun Yuefang, Zhou Lei*, Liao Tao, Liu Junping, Yu Kaibo, Zou Liqiang, Zhou Wei,Liu Wei*.Comparing the effect of benzoic acid and cinnamic acid hydroxyl derivatives on polyphenol oxidase: activity, action mechanism, and molecular docking [J]. Journal of the Science of Food and Agriculture, 2022, 102:3771-3780 (SCI二区, 2022 IF=4.1)

(19) Yu Kaibo, Zhou Lei*, Xu Jing, Jiang Fenghua, Zhong Zhiwei, Zou Liqiang, Liu Wei*. Carboxymethyl Cellulose-based water barrier coating regulated postharvest quality and ROS metabolism of pakchoi (Brassica chinensis L.) [J]. Postharvest Biology and Technology, 2022, 111804 (SCI一区, 2022 IF= 7.0)

(20) Yu Kaibo, Xu Jing, Zhou Lei*, Zou Liqiang, Liu Wei. Effect of chitosan coating with cinnamon essential oil on postharvest quality of mangoes [J]. Foods, 2021, 10, 3003 (SCI二区, 2021 IF=4.350)

(21) Zhou Wei, Sun Yuefang, Zou Liqiang, Zhou Lei*, Liu Wei*. Effect of galangal essential oil emulsion on quality attributes of cloudy pineapple juice [J]. Frontiers in Nutrition, 2021, 751405 (SCI一区, 2021 IF=6.576)

(22) Zhou Lei, Liao Tao, Liu Wei*, Zou Liqiang, Liu Chengmei, Terefe Netsanet Shiferaw*. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems [J]. Critical Reviews in Food Science and Nutrition, 2020, 60, 3584-3621. (SCI一区, 2020 IF=11.176)

(23) Yu Kaibo, Zhou Lei*, Sun Yuefang, Zeng Zicong*, Chen Huiwen, Liu Junping, Zou Liqiang, Liu Wei. Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors [J]. Food Chemistry, 2021, 129855 (SCI一区, 2021 IF= 9.231)

(24) Liao Tao, Zhou Lei*, Liu Junping*, Zou Liqiang, Dai Taotao, Liu Wei. Inhibitory mechanism of salicylic acid on polyphenol oxidase: A cooperation between acidification and binding effects [J]. Food Chemistry, 2021,129100 (SCI一区, 2021 IF= 9.231)

(25) Zhou Wei, He Yunxia, Liu Fei, Liao Liangkun, Huang Xiaobing, Li Ruyi, Zou Ying, Zhou Lei*, Liu Yuhuan, Ruan Roger, Li Jihua*. Carboxymethyl chitosan-pullulan edible films enriched with galangal essential oil: Characterization and application in mango preservation [J]. Carbohydrate Polymers, 2021, 117579. (SCI一区, 2021 IF=10.72)

(26) Liao Tao, Liu Junping, Sun Yuefang, Zou Liqiang, Zhou Lei*, Liu Chengmei, Terefe Netsanet Shiferaw, Liu Wei. Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree [J]. LWT-Food Science and Technology, 2020, 118, 108704. (SCI一区, 2020 IF= 4.952)

(27) Xu jing, Zhou Lei*, Miao Jingyu, Yu Wenzhi, Zhou Wei, Zou Liqiang*, Liu Chengmei, Liu Wei. Effect of cinnamon essential oil nanoemulsion combined with ascorbic acid on enzymatic browning of cloudy apple juice [J]. Food and Bioprocess Technology, 2020, 13,860-870. (SCI二区, 2020 IF= 4.465)

(28) Zhou Lei, Liao Tao, Liu Junping, Zou Liqiang, Liu Chengmei, Liu Wei*. Unfolding and inhibition of polyphenoloxidase induced by acidic pH and mild thermal treatment [J]. Food and Bioprocess Technology, 2019, 12, 1907-1916. (SCI二区, 2019 IF= 3.356）

(29) Zhou Lei. High-pressure homogenization effect on the stability and bioaccessibility of bioactive phytochemicals and vitamins in the food matrix. In: Knoerzer, K., Muthukumarappan, K. (Eds.), Innovative Food Processing Technologies: A Comprehensive Review, 2021, vol. 3. Elsevier, pp. 359-368. https://doi.org/B978-0-08-100596-5.22963-6.

(30) Zhou Lei, Liu Wei*, Regine Stockmann, Terefe Netsanet Shiferaw*. Effect of citric acid and high pressure thermal processing on enzyme activity and related quality attributes of pear puree [J]. Innovative Food Science and Emerging Technologies, 2018, 45, 196-207. (SCI一区, 2018 IF= 4.085)

(31) Zhou Lei, Liu Wei*, Terefe Netsanet Shiferaw*. The inactivation kinetics of soluble and membrane-bound polyphenol oxidase in pear during thermal and high pressure processing [J]. Food and Bioprocess Technology, 2018, 11, 1039-1049. (SCI二区, 2018 IF= 3.032)

(32) Zhou Lei, Liu Wei*, Zou Liqiang, Xiong Zhiqiang, Hu Xiuting, Chen Jun. Aggregation and conformational change of mushroom (Agaricus bisporus) polyphenoloxidase subjected to thermal treatment [J]. Food Chemistry, 2017, 214, 423-431. (SCI一区, 2017 IF= 4.946)

(33) Zhou Lei, Xiong Zhiqiang, Liu Wei*, Zou Liqiang. Different inhibition mechanisms of gentisic acid and cyaniding-3-O-glucoside on polyphenoloxidase [J]. Food Chemistry, 2017, 234, 445-454. (SCI一区, 2017 IF= 4.946)

(34) Zhou Lei, Liu Wei*, Xiong Zhiqiang, Zou Liqiang, Chen Jun, Liu Junping, Zhong Junzhen. Different modes of inhibition for organic acids on polyphenoloxidase [J]. Food Chemistry, 2016, 199, 439-446. (SCI一区, 2016 IF= 4.529)

(35) Zhou Lei, Liu Wei*, Xiong Zhiqiang, Zou Liqiang, Liu Junping, Zhong Junzhen, Chen Jun. Effect of ultrasound combined with malic acid on the activity and conformation of mushroom (Agaricus bisporus) polyphenoloxidase [J]. Enzyme and Microbial Technology, 2016, 90, 61-68. (SCI三区, 2016 IF= 2.502)

(36) 廖滔，周磊*, 刘军平，邹立强，刘成梅，刘伟 . 果胶对多酚氧化酶活性及热稳定性的影响[J].中国食品学报, 2021, 21 (5):67-74.

(37)  余文志，田雨晴，周磊*, 禹凯博，邹立强，刘伟 . 固态植物精油保鲜剂特性表征及其对气调包装鸭脖耐贮性的影响[J].中国食品学报, 2024, 24 (5):346-358.

(38)  刘军平，禹凯博，孙悦芳，田雨晴，周鼎晟，钟业俊，周磊*. 均质及大米蛋白对大米淀粉糊化和质构特性的影响[J].中国粮油学报, 2020, 35 (1):1-6.

(39) 周磊, 邹立强，刘伟*, 方志超, 刘军平. 热处理对蘑菇多酚氧化酶活性及结构的影响[J].食品科学, 2014, 35 (17):160-164.

(40) 周磊, 刘伟*, 刘军平, 邹立强，方志超. 酒石酸对双孢蘑菇多酚氧化酶活性及热敏性的影响[J].食品科学, 2014, 35 (15):178-182.

(41) 周磊, 刘伟*, 熊志强, 邹立强，方志超. 超声结合苹果酸处理对双孢蘑菇多酚氧化酶活性及失活动力学的影响[J].食品与机械, 2014, 30 (1):141-144.

(42) 周磊, 刘伟*,邹立强，方志超, 刘军平. 南酸枣中多酚氧化酶的特性研究[J].食品与机械, 2014, 30 (4):34-37.