1. Bao, Pengqi, Chen Li, Hu Yue, Wang Yan, Zhou Cunliu*. l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum. Food Chemistry, 2022, 393: 133347.
2. Huang Yajun, Zhang Daojing, Zhang Yinyin, Fang Hongmei, Zhou Cunliu*. Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion. Food Hydrocolloids, 2021, 111: 106367.
3. Zhang Daojing, Zhang Yinyin, Huang Yajun, Chen Li, Bao Pengqi, Fang Hongmei, Zhou Cunliu*. l-Arginine and l-lysine alleviate myosin from oxidation: Their role in maintaining myosin's emulsifying properties. Journal of Agricultural & Food Chemistry, 2021, 69: 3189?3198.
4. Bao Pengqi, Chen Li, Wang Yu, Hu Yue, Wang Yan, Fang Hongmei*, Yang Huamei, Zhang Bao, He Bin, Zhou Cunliu*. Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution. Meat Science, 2021, 179: 108530.
5. Chen Li, Bao Pengqi, Wang Yan, Hu Yue, Fang Hongmei, Yang Huamei, Zhang Bao, He Binbin, Zhou Cunliu*. Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution. LWT-Food Science & Technology, 2021, 153: 112423.
專利
1.周存六, 王紀(jì)霞, 陳從貴, 丁亞蘭, 方紅美. 利用畜禽血液制備碳氧血紅蛋白的方法. 專利授權(quán)號(hào)：201010282355.6.
2.周存六, 秦浩, 許鵬. 一種低鈉低磷酸鹽肉制品. 專利授權(quán)號(hào)：201410480482.5
教材
《食品化學(xué)》，東南大學(xué)出版社 副主編
