1. Zheng ZY, Guo XN, Zhu KX*, Peng W, and Zhou HM*. Artificial neural network – Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones. Food Chemistry, 2017, 227: 264-270.

2. Guo XN*, Wei XM, and Zhu KX. The impact of protein cross-linking induced by alkali on the quality of buckwheat noodles. Food Chemistry, 2017, 221: 1178-1185.

3. Zhao HM, Guo XN, and Zhu KX*. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran. Food Chemistry, 2017, 217: 28-36

4. Li M*, Ma M, Zhu KX*, Guo XN, and Zhou HM. Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles Understanding the deterioration mechanisms of fresh noodles. Food Chemistry, 2017, 216: 374-381.

5. Li Y, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Interaction of barley D--glucan with wheat starch: Effect on the pasting and rheological properties. International Journal of Biological Macromolecules, 2016, 92: 70-76.

6. Wang XY, Guo XN*, and Zhu KX*. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread. Food Chemistry, 2016, 201: 275-283

7. Luo Y, Li M, Zhu KX, Guo XN, Peng W, and Zhou HM*. Heat-induced interaction between egg white protein and wheat gluten. Food Chemistry, 2016, 197: 699-708.

8. Li M*, Zhu KX*, Sun QJ, Amza T, Guo XN, and Zhou HM. Quality characteristics, structural changes, and storage stability of semi-dried noodles induced by moderate dehydration Understanding the quality changes in semi-dried noodles. Food Chemistry, 2016, 194: 797-804.

9. Zheng ZY, Guo XN, Zhu KX*, Peng W, and Zhou HM*. The optimization of the fermentation process of wheat germ for flavonoids and two benzoquinones using EKF-ANN and NSGA-II. RSC Advances, 2016, 6: 53821-53829.

10. Liu BY, Zhu KX, Peng W, Guo XN, and Zhou HM*. Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates. RSC Advances, 2016, 6: 27659-27668.

11. Sheng Q, Guo XN, and Zhu KX*. The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread. Packaging Technology and Science, 2015, 28: 775-787

12. Bian YY, Guo J, Majeed H, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Ferulic acid renders protection to HEK293 cells against oxidative damage and apoptosis induced by hydrogen peroxide. In Vitro Cellular & Developmental Biology - Animal, 2015, 51: 722-729

13. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran. Food and Bioprocess Technology, 2015, 8: 1552-1560

14. Zhang B, Guo XN*, Zhu KX, Peng W, and Zhou HM. Improvement of emulsifying properties of oat protein isolate–dextranconjugates by glycation. Carbohydrate Polymers, 2015, 127: 168-175

15. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Reducing phytate content in wheat bran by directly removing the aleurone cell content with teeth roller mill and ultrasonic cleaner. Journal of Cereal Science, 2015, 64: 133-138.

16. Zhu KX*, Wang XP, and Guo XN. Isolation and characterization of zinc-chelating peptides from wheat germ protein hydrolysates. Journal of Functional Foods, 2015, 12: 23-32.

17. Luo LJ, Guo XN, and Zhu KX*. Effect of steaming on the quality characteristics of frozen cooked noodles. LWT-Food Science and Technology, 2015, 62(2): 1134-1140.

18. Guo J, Bian YY, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Activation of endogenous phytase and degradation of phytate in wheat bran. Journal of Agricultural and Food Chemistry, 2015, 63(4): 1082-1087.

19. Bian YY, Guo J, Zhu KX*, Guo XN, Peng W, and Zhou HM*. Resistance investigation of wheat bran polyphenols extracts on HEK293 cells against oxidative damage. RSC Advances, 2015, 5(21): 16116-16124.

20. Bian YY, Guo J, Zhu KX*, Guo XN, Peng W, Majeed H, and Zhou HM*. Macroporous adsorbent resin-based wheat bran polyphenol extracts inhibition effects on H2O2-induced oxidative damage in HEK293 cells. RSC Advances, 2015, 5(27): 20931-20938.

21. Zhu KX*, Dai X, Guo XN, Peng W,and Zhou HM. Retarding effects of organic acids, hydrocolloids and microwave treatment on the discoloration of green tea fresh noodles. LWT-Food Science and Technology, 2014, 55(1): 176-182.

22. Rombouts I*, Jansens KJA, Lagrain B, Delcour JA, and Zhu KX. The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles. Journal of Cereal Science, 2014, 60(3): 507-513.

23. Li M, Zhu KX*, Peng J, Guo XN, Amza T, Peng W, and Zhou HM*. Delineating the protein changes in Asian noodles induced by vacuum mixing. Food Chemistry, 2014, 143: 9-16.

24. Li M, Zhu KX*, Guo XN, Brijs K, and Zhou HM*. Natural additives in wheat-based pasta and noodle products: opportunities for enhanced nutritional and functional properties. Comprehensive Reviews in Food Science and Food Safety, 2014, 13(4): 347-357.

25. Zhu KX*, Li J, Li M, Guo XN, Peng W, and Zhou HM. Functional properties of chitosan-xylose Maillard reaction products and their application to semi-dried noodle. Carbohydrate Polymers, 2013, 92(2): 1972-1977.

26. Zhu KX*, Guo X, Guo XN, Peng W, and Zhou HM. Protective effects of wheat germ protein isolate hydrolysates (WGPIH) against hydrogen peroxide-induced oxidative stress in PC12 cells. Food Research International, 2013, 53(1): 297-303.

27. Shan S, Zhu KX, Peng W, and Zhou HM*. Physicochemical properties snd salted noodle-making quality of quality of purple sweet potato flour and wheat flour blends. Journal of Food Processing and Preservation, 2013, 37(5): 709-716.

28. Li M, Peng J, Zhu KX*, Guo XN, Zhang M, Peng W,and Zhou HM*. Delineating the microbial and physical-chemical changes during storage of ozone treated wheat flour. Innovative Food Science & Emerging Technologies, 2013, 20:223-229.

29. Li HJ, Zhu KX, Zhou HM*, Peng W, and Guo XN. Comparative study about some physical properties, in vitro digestibility and immunoreactivity of soybean protein isolate for infant formula. Plant Foods for Human Nutrition, 2013, 68(2): 124-130.

30. Li M, Zhu KX, Wang BW, Guo XN, Peng W, and Zhou HM*. Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment. Food Chemistry, 2012, 135(4): 2163-2169.

31. Li M, Zhang JH, Zhu KX*, Peng W, Zhang SK, Wang BW, Zhu YJ, and Zhou HM. Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. LWT-Food Science and Technology, 2012, 46(1): 23-28.

32. Li M, Luo LJ, Zhu KX*, Guo XN, Peng W, and Zhou HM. Effect of vacuum mixing on the quality characteristics of fresh noodles. Journal of Food Engineering, 2012, 110(4): 525-531.

33. Li HJ, Zhu KX, Zhou HM*, and Peng W. Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula. Food Chemistry, 2012, 132(2): 808-814.

34. Zhu KX*, Su CY, Guo XN, Peng W, and Zhou HM. Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate. International Journal of Food Science and Technology, 2011, 46(5): 1053-1059.

35. Zhu KX*, Lian CX, Guo XN, Peng W, and Zhou HM. Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ. Food Chemistry, 2011, 126(3): 1122-1126.

36. Liu BG, Guo XN, Zhu KX*, and Liu Y. Nutritional evaluation and antioxidant activity of sesame sprouts. Food Chemistry, 2011, 129(3): 799-803.

37. Li Q, Zhang HH, Claver IP, Zhu KX, Peng W, and Zhou HM*. Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup. International Journal of Food Science and Technology, 2011, 46(5): 1100-1108.

38. Li M, Zhu KX*, Guo XN, Peng W, and Zhou HM. Effect of water activity (a(w)) and irradiation on the shelf-life of fresh noodles. Innovative Food Science & Emerging Technologies, 2011, 12(4): 526-530.

39. Li HJ, Zhu KX, Zhou HM*, and Peng W. Effects of high hydrostatic pressure on some functional and nutritional properties of soy protein isolate for infant formula. Journal of Agricultural and Food Chemistry, 2011, 59(22): 12028-12036.

40. Zhu KX*, Sun XH, Chen ZC, Peng W, Qian HF, and Zhou HM. Comparison of functional properties and secondary structures of defatted wheat germ proteins separated by reverse micelles and alkaline extraction and isoelectric precipitation. Food Chemistry, 2010, 123(4): 1163-1169.

41. Zhu KX, Huang S, Peng W, Qian HF, and Zhou HM*. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International, 2010, 43(4): 943-948.

42. Ji Y, Zhu KX*, Zhou HM*, and Qian HF. Study of the retrogradation behaviour of rice cake using rapid visco analyser, Fourier transform infrared spectroscopy and X-ray analysis. International Journal of Food Science and Technology, 2010, 45(5): 871-876.

43. Ji Y, Zhu KX*, Chen ZC, Zhou HM*, Ma JX, and Qian HF. Effects of different additives on rice cake texture and cake staling. Journal of Texture Studies, 2010, 41(5): 703-713.

44. Guo XN*, Zhu KX, Zhang H, and Yao HY. Anti-tumor activity of a novel protein obtained from Tartary buckwheat. International Journal of Molecular Sciences, 2010, 11(12): 5202-5212.

45. Zhu KX*, Sun XH, and Zhou HM. Optimization of ultrasound-assisted extraction of defatted wheat germ proteins by reverse micelles. Journal of Cereal Science, 2009, 50(2): 266-271.

46. Sun XH, Zhu KX*, and Zhou HM. Optimization of a novel backward extraction of defatted wheat germ protein from reverse micelles. Innovative Food Science & Emerging Technologies, 2009, 10(3): 328-333.

47. Sun XH, Zhu KX*, and Zhou HM*. Protein extraction from defatted wheat germ by reverse micelles: Optimization of the forward extraction. Journal of Cereal Science, 2008, 48(3): 829-835.

48. Ji Y, Zhu KX, Qian HF, and Zhou HM*. Staling of cake prepared from rice flour and sticky rice flour. Food Chemistry, 2007, 104(1): 53-58.

49. Ji Y, Zhu KX, Qian HF, and Zhou HM*. Microbiological characteristics of cake prepared from rice flour and sticky rice flour. Food Control, 2007, 18(12): 1507-1511.

50. Ji Y, Zhu KX, Oian HF, and Zhou HM*. Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake). Canadian Journal of Microbiology, 2007, 53(2): 231-236.

51. Guo XN*, Zhu KX, Zhang H, and Yao HY. Purification and characterization of the antitumor protein from chinese tartary buckwheat (Fagopyrum tataricum Gaertn.) water-soluble extracts. Journal of Agricultural and Food Chemistry, 2007, 55(17): 6958-6961.

52. Zhu KX, Zhou HM*, and Qian HF. Proteins extracted from defatted wheat germ: Nutritional and structural properties. Cereal Chemistry, 2006, 83(1): 69-75.

53. Zhu KX, Zhou HM*, and Qian HF. Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry, 2006, 41(6): 1296-1302.

54. Zhu KX, Zhou HM*, and Qian HF. Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate. Journal of Food Biochemistry, 2006, 30(3): 329-341.

55. Zhu KX, and Zhou HM*. Purification and characterization of a novel glycoprotein from wheat germ water-soluble extracts. Process Biochemistry, 2005, 40(3-4): 1469-1474.

朱科学
学  位
博士
研究中心
谷物及淀粉工程研究中心
研究领域
传统面制品的品质调控及保鲜;小麦产后精深加工及增值转化; 全谷物健康食品及方便食品研发
手  机
13914100560
Email
kxzhu@jiangnan.edu.cn
通讯地址
江苏省无锡市蠡湖大道1800号 江南大学食品学院