崔和平，江南大学与美国罗格斯新泽西州立大学联合培养博士，博士后，江南大学副研究员，硕士研究生导师，九三学社社员。研究方向为食品化学，主要从事美拉德反应理论与技术、食品加工风味形成与调控、食品风味感知与量化评价等方面研究。Journal of Agricultural and Food Chemistry，Food Chemistry，Food Research International，Food Bioscience，Trends in Food Science & Technology，Comprehensive Reviews in Food Science and Food Safety等学术期刊特邀审稿人。近年来，主持国家自然科学基金、江苏省自然科学基金、中国博士后科学基金项目各1项，参与国家自然科学基金、国家“十三五”重点研发计划、国家“十四五”重点研发计划、安徽省科技重大专项项目、国家烟草局重点项目、云南省重点研发计划项目等8项。发表SCI论文100余篇，H指数29，授权国家发明专利10项、美国专利2项，获安徽省科技进步奖1项，主编和副主编轻工业十四五规划教材各1部。
学习与工作经历：
2021-08至今， 江南大学食品学院专任教师
2019-07至2021-08, 江南大学,轻工技术与工程,博士后
2017-11至2018-12, 美国新泽西州立罗格斯大学, 食品科学, 联合培养博士
2014-09至2019-06, 江南大学, 食品科学与工程, 博士
2011-09至2014-06, 河南工业大学, 食品科学与工程, 硕士
[1].国家自然科学基金青年科学基金项目,32001821,24万,主持
[2].江苏省基础研究计划青年基金项目,BK20200597,20万,主持
[3].中国博士后科学基金面上项目,2020M671340,8万,主持
[1]. Heping Cui, Beibei Zong, Tong Zhou, Cuimin Hua, Han Zhang, Khizar Hayat, Chi-Tang Ho. Conversion of Glucose-Glycine Amadori Compound to 2-Furfural Induced by Glyoxal [J]. Journal of Food Science, 2025, 90(8)
[2]. Heping Cui, Feng Chen, Jingyang Yu, Khizar Hayat, Xiaoming Zhang.Accurate pH decrease induced inactivation of myrosinase and polyphenol oxidase in salted radish for color improvement [J]. Food Bioscience, 2023, 53,102703.
[3]. Shangjie Wei,Heping Cui*, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine [J]. Journal of Agricultural and Food Chemistry, 2022, 70, 12164-12171.
[4]. Heping Cui, Mengyu Ma, Ziyan Wang, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho.Temperature-Dependent Catalysis of Glycylglycine on Its Amadori Compound Degradation to Deoxyosone [J]. Journal of Agricultural and Food Chemistry, 2022, 70, 8409-8416.
[5]. Caixing Pan, Heping Cui*, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor [J]. Food Bioscience, 2022, 47, 101697.
[6]. Heping Cui, Ziyan Wang, Mengyu Ma, Khizar Hayat, Qiang Zhang, Yan Xu, Xiaoming Zhang, Chi-tang Ho.Maillard Browning Inhibition by Ellagic Acid via Its Adduct formation with Amadori Rearrangement Product [J]. Journal of Agricultural and Food Chemistry, 2021, 69, 9924-9933.
[7]. Heping Cui, Junhe Yu, Yun Zhai, Linhui Feng, Pusen Chen, Khizar Hayat, Yan Xu, Xiaoming Zhang, Chi-Tang Ho. Formation and fate of Amadori rearrangement products in Maillard reaction [J]. Trends in Food Science & Technology,2021,115, 391-408.
[8]. Heping Cui, Dinghao Liu, Xue Xia, Jingyang Yu, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. Flavor and Texture Characteristics of Microwave Cooked Kung Pao Chicken by Different Heat Conduction and FurtherAroma Improvement through Moderate EnzymaticHydrolyzed Chicken Fat [J]. Food & Function, 2021, 12, 1547-1557.
2022.03，安徽省科技进步奖，三等奖，减盐增鲜美拉德反应中间体和美拉德肽的绿色高效制备技术与应用.
[1].Xiaoming Zhang,Junhe Yu, Heping Cui, Huan Zhan, Yun Zhai, Jingyang Yu, Shuqin Xia. Method for Increasing Yield of Amadori Rearrangement Products Based on Inhibition Mechanism of Tea Polyphenols and Deoxyosones to Degradation of Amadori Rearrangement Products. US11903401.
[2].Xiaoming Zhang,Siyun Lu, Heping Cui, Junhe Yu, Huan Zhan, Yun Zhai, Wei Tang, Jingyang Yu, Shuqin Xia. Method for Preparing Intermediate by Reduced Glutathione-Indicated Amino Acid Maillard Reaction. US11802137
[3].张晓鸣,张傲,崔和平,张强,于静洋,张佛心,陆杰.一种利用喷雾干燥-真空干燥高效制备美拉德中间体的方法.ZL 2021110842716.
[4].张晓鸣,钟兴,崔和平,夏雪,于静洋,夏书芹.一种保温预处理-中压烹饪改善鸡汤香气的方法.ZL 202210060543.7.
[5].张晓鸣,马梦于,崔和平,张强,于静洋,张佛心,陆杰.一种选择性制备肽美拉德反应中间体和糖肽交联物的方法.ZL 202111075053.6.
[6].张晓鸣, 于莙禾, 崔和平, 詹欢, 翟昀, 于静洋, 夏书芹.基于茶多酚加合脱氧糖酮抑制Amadori重排产物降解的机制提高其产率的方法.ZL 201910994751.2.
[7].张晓鸣, 卢思芸, 崔和平, 于晓红, 詹欢, 翟昀, 唐微, 于静洋,夏书芹.一种通过还原型谷胱甘肽指示氨基酸美拉德反应制备中间体的方法.ZL 201910708106.X.
【本科生课程】
食品化学，食品化学实验，食品感知学
【研究生课程】
风味化学理论与技术
