[1] 国家自然科学基金委青年科学基金(32301984），婴幼儿配方粉中脂质-蛋白共氧化对乳清蛋白生物利用率的影响及其机制研究，主持。

[2]江苏省自然科学基金青年基金（BK20231044），氧化修饰影响乳清蛋白生物利用度的规律及机制研究, 主持。

[3]十四五国家重点研发子任务（2022YFD2101504），基于非热/低热及微粒结构重塑技术的婴配粉品质提升工艺研究，主持。

[4]中国食品科学技术学会食品科技基金—蒙牛营养健康科技青年基金（2023-M03），高蛋白体系中浓缩乳蛋白热稳定性影响因素及改善研究，主持。

1.Yao-wei Liu, Zhe Wang, Yan Zheng, Ruo-nan Liu, Peng Zhou*. Metabolic characteristics of yellow tea kombucha and its obesity-prevention potential in high-fat diet induced obesity in mice. Food Bioscience. 2025, 71, 107075.

2.Yao-wei Liu, Jun-yi Shuang, Kasper Hettinga, Xiao-ming Liu, Peng Zhou*. Effects of industrial shear homogenization on the bioactive components in milk: A comprehensive study. Journal of Food Composition and Analysis. 2025, 146, 107919.

3.Jun-yi Shuang, Yao-wei Liu*, Kasper Hettinga, Li-Na Zhang, Xiao-Ming Liu, Peng Zhou*. Effects of different heat treatments on the bioactivecomponents, bactericidal and antioxidative capacity ofbovine milk. International Journal of Dairy Technology, 2025, 78, e13154.

4.Yao-wei Liu, Yan Zheng, Wei Wang, Zhe Wang, Shanshan Han, Peng Zhou*. Kombucha enables to inhibit digestive enzymes activity and adipocyte differentiation of OP9 cells. Journal of Food Science. 2024, 89: 10053–10063.

5.Yao-wei Liu, Jun-yi Shuang, Kasper Hettinga, Li-na Zhang, Xiao-ming Liu, Peng Zhou. Quality attributes of whole milk powder processed using ultrasonication and UV-C radiation compared with equivalent thermal treatment. International Dairy Journal, 2024, 155,105954.

6.Tao Yang, Shan-shan Han, He-ying Xu, Meng-ping Ye, Tristan C. Liu, Jian-guo Liu, Shu-yan Lu, Chang Liu, Yao-wei Liu*, Peng Zhou a, Improving technofunctional performance and emulsion stability of ginsenoside microcapsules by using maltodextrin-inulin/lactose composite wall materials. Powder Technology. 2024, 438, 119600.

7.Yan Zheng, Yao-wei Liu*, Shanshan Han, Yiyang He, Ruonan Liu, Peng Zhou*. Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China. International Journal of Gastronomy and Food Science, 2024, 36, 100910.

8.Tao Yang, Chang Liu, Yan Zheng, Tristan Liu, Ke-xin Li, Jian-guo Liu, Yao-wei Liu*, Peng Zhou*. Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions. Food Bioscience, 2023, 53, 102519.

9.Yao-wei Liu, Kasper Hettinga, Da-song Liu, Li-na Zhang, Peng Zhou*. Current progress of emerging technologies in human and animals’ milk processing: Retention of immune-active components and microbial safety. Comprehensive Reviews in Food Science and Food Safety. 2022, 21: 4327–4353.

10.Yao-wei Liu, Yan Zheng, Tao Yang, Joe Mac Regenstein, Peng Zhou*. Functional properties and sensory characteristics of kombucha analogs prepared with alternative materials. Trends in Food Science & Technology, 2022, 129, 608–616.

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[5]周鹏,刘要卫,杨涛,刘昌树,刘建国,李可欣,鲁淑彦.一种提高人参皂苷微胶囊复溶性能及人参皂苷Rg3和CK生物可及性的方法.发明专利-ZL 202311088906.9

[6]Peng Zhou, Changshu Liu, Yaowei Liu, Tao Yang, Yan Zheng, Jianguo Liu,Kexin Li, Shuyan Lu. Method To Improve the Encapsulation Efficiency and Physicochemical Stability of Ginsenosides Rg3 and Ck Nano-Emulsion.US 12,090,227 B2

承担研究生课程《食品新产品开发》，《现代乳品科技与创新》

欢迎乐观开朗、积极进取，有从事科学研究坚定目标的同学报考研究生。本实验室将为优秀学生提供良好的科研经费、平台、国内外学术交流和深造条件。