教授

1.肉品品質(zhì)與綠色加工。
2.肉與功能配料制備與評價。
3.畜禽副產(chǎn)物綜合加工技術。

1.國家重點研發(fā)計劃課題，生鮮肉品宰后供應鏈品質(zhì)劣變關鍵檢測與智能管控技術研發(fā)，項目編號：2022YFD2100602，在研，課題主持。
2.國家重點研發(fā)計劃子課題，畜禽血液活性物質(zhì)高效分離提取與活性保持技術研發(fā)，項目編號：2021YFD2100804-02，在研，子課題主持。
3.國家重點研發(fā)計劃課題，畜禽水產(chǎn)保質(zhì)儲運技術裝備研發(fā)與示范，項目編號：2018YFD0701004，結題，課題主持。
4.國家重點研發(fā)計劃，中歐食品安全合作H2020EU-China-Safe，項目編號：2017YFE0110800，結題，子課題主持人。
5.江蘇省科技支撐計劃，功能活性糖肽對低溫肉制品脂質(zhì)氧化調(diào)控關鍵技術研究，項目編號：BE2012404，結題，課題主持。
6.安徽省同心科創(chuàng)工程，預制調(diào)理肉制品綠色加工關鍵核心技術研究及應用，項目編號： 202206e08020006，在研，技術負責。
7.安徽省科技重大專項，傳統(tǒng)淮南牛肉湯工業(yè)化生產(chǎn)技術集成及產(chǎn)業(yè)化，項目編號： 202003b06020023，在研，技術負責。

1.Ma Ying, Gao Yafei, Xu Yujuan, Zhou Hui*, Zhou Kai, Li Cong, Xu Baocai. Microbiota dynamics and volatile metabolite generation during sausage fermentation. Food chemistry, 2023, 423.

2.Su Xinlian, Cui Wei, Zhang Zhi, Zhang Jing, Zhou Hui*, Zhou Kai, Xu Yujuan, Wang Zhaoming, Xu Baocai. Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan. Food Hydrocolloids, 2023, 137: 108404.

3.Li Ping, Zhou Hui*, Wang Zhiqi, Al-Dalali Sam, Nie Wen, Xu Feiran, Li Cong, Li Peijun, Cai Kezhou, Xu Baocai. Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Meat Science, 2022, 194: 108992.

4.Zhou Hui, Cui Wei, Gao Yafei, Li Ping, Pu Xinyuan, Wang Ying, Wang Zhaoming*, Xu Baocai*. Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS . Current Research in Food Science, 2022, 5: 1484-1493.

5.Li Ping, Xu Feiran, Zhou Hui*, Gao Yafei, Zhu Hanlin, Nie Wen, Wang Zhaoming, Wang Ying, Deng Jieying, Zhou Kai, Xu Baocai. Evolution of antioxidant peptides and their proteomic homology during processing of Jinhua ham. LWT-Food Science and Technology, 2022, 166: 113771.

6.Li Cong, Al-Dalali Sam, Wang Zhouping, Xu Baocai, Zhou Hui*. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose. Food Chemistry, 2022, 386: 132728.

7.Wang Lin, Li Cong, Al-Dalali Sam, Liu Yiyang, Zhou Hui*, Chen Conggui, Xu Baocai, Wang Ying. Characterization of key aroma compounds in traditional beef soup. Journal of Food Composition and Analysis, 2022, 114: 104839.

8.Wang Zhiqi, Li Ping, Zhou Hui*, Xu Baocai, Cai Kezhou, Li Peijun, Zhou Kai, Wang Zhaoming, Han Qingrong. An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures. Journal of Food Processing and Preservation, 2022, 46(5): e16614.

9.Xu Shijie, Li Ping, Han Fei, Zhou Hui*, Zhou Kai, Wang Ying, Cai Kezhou, Li Cong, Xu Baocai. Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat. Foods, 2022, 11(7): 1041.

部分已授權發(fā)明專利：

1.一種提高牛排口感與風味的加工方法，專利授權號：ZL202010324869.7

2.一種鹽水鴨脫除腥臊味的加工方法，專利授權號：ZL202010324966.6

3.一種魔芋葡甘聚糖凝膠的制備方法，專利授權號：ZL202210384638.4

4.一種快速發(fā)酵肉粒香腸及其加工工藝，專利授權號：ZL201110106442

5.一種烤牛排的加工方法，專利授權號：ZL200910232686

6.一種快速發(fā)酵肉粒香腸及其加工工藝，專利授權號：ZL 201110106442.0

參與與主持起草的標準：

GB/T 41366-2022 畜禽肉品質(zhì)檢測　水分、蛋白質(zhì)、脂肪含量的測定　近紅外法

GB/T 9959.3-2019 鮮、凍豬肉及豬副產(chǎn)品 第3部分：分部位分割豬肉

GB/T 9959.4-2019 鮮、凍豬肉及豬副產(chǎn)品 第4部分：豬副產(chǎn)品

GB/T 9694-2014 皮蛋

SB/T 10746-2012 豬肉及豬副產(chǎn)品流通分類與代碼

SB/T 10824-2012 速凍食品二位條碼識別追溯技術規(guī)范