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- 姓名：吳澤宇
- 職務(wù)：
- 職稱：副教授、碩導
- 所屬系：食品科學與工程系
- 郵箱：wuzeyu@hfut.edu.cn
- 辦公地點：食生樓708

個人簡介
研究領(lǐng)域
科研項目
學術(shù)成果
榮譽獎項

學習經(jīng)歷：

2002年9月-2006年6月，合肥工業(yè)大學，生物技術(shù)專業(yè)，理學學士學位。

2006年9月-2012年6月，合肥工業(yè)大學，農(nóng)產(chǎn)品加工及貯藏工程專業(yè)，工學博士學位。

工作經(jīng)歷：

2012年6月-2020年12月合肥工業(yè)大學助理研究員。

2019年8月-2020年8月加拿大農(nóng)業(yè)部圭爾夫食品研究中心國家留學基金委訪問學者。

2020年12月-至今合肥工業(yè)大學副教授。

1.食品功能因子綠色高效制備及功能食品開發(fā)
2.農(nóng)產(chǎn)品物理加工技術(shù)研究與產(chǎn)品開發(fā)（超聲波、超高壓、超臨界、超級組裝）

1.安徽省科技重大專項項目：預制調(diào)理主食關(guān)鍵技術(shù)研發(fā)及新產(chǎn)品創(chuàng)制（項目號18030701161），2018.06-2020.12，課題校內(nèi)主持人。
2.安徽省重點研究與開發(fā)計劃項目：高效優(yōu)質(zhì)飼草種植與配套飼草青貯加工技術(shù)（項目號2022j11020005），2022.01-2024.12，課題主持人。
3.安徽省重點研究與開發(fā)計劃項目：年產(chǎn)1000噸蔬菜全粉加工關(guān)鍵技術(shù)研究及應(yīng)用（項目號1704a07020094），2017.01-2020/12，課題主持人。
4.安徽省自然科學基金面上項目：銀杏內(nèi)酯B-10-O-煙酸酯抗腦缺血活性評價及腦靶向轉(zhuǎn)運機制研究（項目號1808085MC77），2018.07-2021.06，課題主持人。合肥工業(yè)大學應(yīng)用培育計劃項目，電磁誘導萜內(nèi)酯類化合物結(jié)晶純化技術(shù)研究及產(chǎn)品制備（項目號JZ2019YYPY0028），2019.03-2020.12，課題主持人。

代表性論文

1.Qingsong?Liu,?Yanting?Lin,?Jianwen?Li,?Yunchun?Wang,?Shengnan?Li,?Huixi?Bian,?Wencheng?Zhang,?Zeyu Wu*(通訊作者). Microemulsion-based lutein extraction from marigold petals: Process optimization and stabilization evaluation. Industrial Crops and Products, 2023, 195: 116454.

2.Zeyu Wu, Wanru Ma, Sophia Jun Xue, An Zhou, Qingsong Liu, Ailing Hui, Yizhong Shen, Wencheng Zhang*, John Shi*. Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure. LWT, 2022, 163: 113599.

3.Zeyu Wu*(通訊作者), Wanru Ma, Zhaojun Xian, Qingsong Liu, Ailing Hui, Wencheng Zhang*. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. Ultrasonics Sonochemistry, 2021, 78: 105707.

4.Baoyi Xiong, Wencheng Zhang*, Zeyu Wu*(通訊作者), Rui Liu, Chengying Yang, Ailing Hui, Xusheng Huang, Zhaojun Xian. Preparation, characterization, antioxidant and anti-inflammatory activities of acid-soluble pectin from okra (Abelmoschus esculentus L.). International Journal of Biological Macromolecules, 2021, 181: 824-834.

5.Ling Meng, Wencheng Zhang*, Zeyu Wu*(通訊作者), Ailing Hui, Han Gao, Pengpeng Chen, Yiwen He. Effect of pressure-soaking treatments on texture and retrogradation properties of black rice. LWT, 2018, 93: 485-490.

6.Han Gao,?Wencheng Zhang,?Bingsong Wang,?Ailing Hui, Biao Du, Tingting Wang,?Ling Meng, Huixi Bian,?Zeyu Wu*(通訊作者). Purification, characterization and anti-fatigue activity of polysaccharide fractions from okra (Abelmoschus esculentus (L.) Moench). Food & function, 2018, 9(2): 1088-1101.

7.Haiyan Wang, Yanting Lin, Qingsong Liu, An Zhou, Huixi Bian, Wencheng Zhang, Ailing Hui, Zeyu Wu*(通訊作者). Antioxidant, anticancer activity and molecular docking study of lycopene with different ratios of Z-isomers. Current Research in Food Science, 2023, 6: 100455.

8.Zeyu Wu*(通訊作者), Zhaojun Xian, Wanru Ma, Qingsong Liu, Xusheng Huang, Baoyi Xiong, Shudong He, Wencheng Zhang*. Artificial neural network approach for predicting blood brain barrier permeability based on a group contribution method. Computer Methods and Programs in Biomedicine, 2021, 200: 105943.

9.Baoyi Xiong, Wencheng Zhang*, Zeyu Wu*(通訊作者), Rui Liu, Chengying Yang, Ailing Hui, Xusheng Huang, Zhaojun Xian. Okra pectin relieves inflammatory response and protects damaged intestinal barrier in caerulein‐induced acute pancreatic model. Journal of the Science of Food and Agriculture, 2021, 101(3): 863-870.

10.Zeyu Wu, Yiwen He, Weilong Yan, Wencheng Zhang*, Xuewu Liu,?Ailing Hui,?Haiyan Wang,?Honghong Li. Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice. Journal of the Science of Food and Agriculture, 2021, 101(10): 4201-4206.

11.Ling Meng, Wencheng Zhang*, Xianhan Zhou, Zeyu Wu*(通訊作者), Ailing Hui, Yihen He, Han Gao, Pengpeng Chen. Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage. Journal of Cereal Science, 2019, 86: 54-59.

12.Han Gao, Wencheng Zhang*, Zeyu Wu*(通訊作者), Haiyan?Wang,?Ailing?Hui,?Ling?Meng,?Pengpeng?Chen,?Zhaojun?Xian,?Yiwen?He,?Honghong?Li,?Biao?Du,?Huawei?Zhang. Preparation, characterization and improvement in intestinal function of polysaccharide fractions from okra. Journal of Functional Foods, 2018, 50: 147-157.

13.Yue Zheng, Wencheng Zhang*, Zeyu Wu* (通訊作者)，Chuanxiang Fu, Ailing Hui, Han Gao, Pengpeng Chen, Biao Du, Huawei Zhang. Two macamide extracts relieve physical fatigue by attenuating muscle damage in mice. Journal of the Science of Food and Agriculture, 2019, 99(3): 1405-1412.

專利
一種金納米棒鬼臼毒素脂質(zhì)體及其制備方法和用途，專利授權(quán)號：201710920316.6

1.指導的研究生王婷婷同學榮獲2017年碩士研究生國家獎學金和合肥工業(yè)大學2017年研究生學術(shù)交流年會優(yōu)秀論文一等獎；指導的研究生馬婉茹同學榮獲2021年碩士研究生國家獎學金和2022年安徽省高等學校優(yōu)秀畢業(yè)生、合肥工業(yè)大學優(yōu)秀畢業(yè)生、合肥工業(yè)大學研究生優(yōu)秀成果獎獎勵。
2.擔任全國標準化教育標準化工作組（SAC/SWG27）首屆委員。
3.參與了1項國家標準、1項行業(yè)標準和1項安徽省食品安全地方標準的制修訂工作。

職務(wù)：		職稱：	副教授、碩導
所屬系：	食品科學與工程系	郵箱：	wuzeyu@hfut.edu.cn
辦公地點：	食生樓708	學術(shù)成果	<br>代表性論文<br> <br>1.Qingsong?Liu,?Yanting?Lin,?Jianwen?Li,?Yunchun?Wang,?Shengnan?Li,?Huixi?Bian,?Wencheng?Zhang,?Zeyu Wu(通訊作者). Microemulsion-based lutein extraction from marigold petals: Process optimization and stabilization evaluation. Industrial Crops and Products, 2023, 195: 116454.<br> <br>2.Zeyu Wu, Wanru Ma, Sophia Jun Xue, An Zhou, Qingsong Liu, Ailing Hui, Yizhong Shen, Wencheng Zhang, John Shi. Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure. LWT, 2022, 163: 113599.<br> <br>3.Zeyu Wu(通訊作者), Wanru Ma, Zhaojun Xian, Qingsong Liu, Ailing Hui, Wencheng Zhang. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. Ultrasonics Sonochemistry, 2021, 78: 105707.<br> <br>4.Baoyi Xiong, Wencheng Zhang, Zeyu Wu(通訊作者), Rui Liu, Chengying Yang, Ailing Hui, Xusheng Huang, Zhaojun Xian. Preparation, characterization, antioxidant and anti-inflammatory activities of acid-soluble pectin from okra (Abelmoschus esculentus L.). International Journal of Biological Macromolecules, 2021, 181: 824-834.<br> <br>5.Ling Meng, Wencheng Zhang, Zeyu Wu(通訊作者), Ailing Hui, Han Gao, Pengpeng Chen, Yiwen He. Effect of pressure-soaking treatments on texture and retrogradation properties of black rice. LWT, 2018, 93: 485-490.<br> <br>6.Han Gao,?Wencheng Zhang,?Bingsong Wang,?Ailing Hui, Biao Du, Tingting Wang,?Ling Meng, Huixi Bian,?Zeyu Wu(通訊作者). Purification, characterization and anti-fatigue activity of polysaccharide fractions from okra (Abelmoschus esculentus (L.) Moench). Food & function, 2018, 9(2): 1088-1101.<br> <br>7.Haiyan Wang, Yanting Lin, Qingsong Liu, An Zhou, Huixi Bian, Wencheng Zhang, Ailing Hui, Zeyu Wu(通訊作者). Antioxidant, anticancer activity and molecular docking study of lycopene with different ratios of Z-isomers. Current Research in Food Science, 2023, 6: 100455.<br> <br>8.Zeyu Wu(通訊作者), Zhaojun Xian, Wanru Ma, Qingsong Liu, Xusheng Huang, Baoyi Xiong, Shudong He, Wencheng Zhang. Artificial neural network approach for predicting blood brain barrier permeability based on a group contribution method. Computer Methods and Programs in Biomedicine, 2021, 200: 105943.<br> <br>9.Baoyi Xiong, Wencheng Zhang, Zeyu Wu(通訊作者), Rui Liu, Chengying Yang, Ailing Hui, Xusheng Huang, Zhaojun Xian. Okra pectin relieves inflammatory response and protects damaged intestinal barrier in caerulein‐induced acute pancreatic model. Journal of the Science of Food and Agriculture, 2021, 101(3): 863-870.<br> <br>10.Zeyu Wu, Yiwen He, Weilong Yan, Wencheng Zhang, Xuewu Liu,?Ailing Hui,?Haiyan Wang,?Honghong Li. Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice. Journal of the Science of Food and Agriculture, 2021, 101(10): 4201-4206.<br> <br>11.Ling Meng, Wencheng Zhang, Xianhan Zhou, Zeyu Wu(通訊作者), Ailing Hui, Yihen He, Han Gao, Pengpeng Chen. Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage. Journal of Cereal Science, 2019, 86: 54-59.<br> <br>12.Han Gao, Wencheng Zhang, Zeyu Wu(通訊作者), Haiyan?Wang,?Ailing?Hui,?Ling?Meng,?Pengpeng?Chen,?Zhaojun?Xian,?Yiwen?He,?Honghong?Li,?Biao?Du,?Huawei?Zhang. Preparation, characterization and improvement in intestinal function of polysaccharide fractions from okra. Journal of Functional Foods, 2018, 50: 147-157.<br> <br>13.Yue Zheng, Wencheng Zhang, Zeyu Wu (通訊作者)，Chuanxiang Fu, Ailing Hui, Han Gao, Pengpeng Chen, Biao Du, Huawei Zhang. Two macamide extracts relieve physical fatigue by attenuating muscle damage in mice. Journal of the Science of Food and Agriculture, 2019, 99(3): 1405-1412.<br> <br>專利 <br>一種金納米棒鬼臼毒素脂質(zhì)體及其制備方法和用途，專利授權(quán)號：201710920316.6
研究領(lǐng)域	<br>1.食品功能因子綠色高效制備及功能食品開發(fā) <br>2.農(nóng)產(chǎn)品物理加工技術(shù)研究與產(chǎn)品開發(fā)（超聲波、超高壓、超臨界、超級組裝）	科研項目	<br>1.安徽省科技重大專項項目：預制調(diào)理主食關(guān)鍵技術(shù)研發(fā)及新產(chǎn)品創(chuàng)制（項目號18030701161），2018.06-2020.12，課題校內(nèi)主持人。 <br>2.安徽省重點研究與開發(fā)計劃項目：高效優(yōu)質(zhì)飼草種植與配套飼草青貯加工技術(shù)（項目號2022j11020005），2022.01-2024.12，課題主持人。 <br>3.安徽省重點研究與開發(fā)計劃項目：年產(chǎn)1000噸蔬菜全粉加工關(guān)鍵技術(shù)研究及應(yīng)用（項目號1704a07020094），2017.01-2020/12，課題主持人。 <br>4.安徽省自然科學基金面上項目：銀杏內(nèi)酯B-10-O-煙酸酯抗腦缺血活性評價及腦靶向轉(zhuǎn)運機制研究（項目號1808085MC77），2018.07-2021.06，課題主持人。合肥工業(yè)大學應(yīng)用培育計劃項目，電磁誘導萜內(nèi)酯類化合物結(jié)晶純化技術(shù)研究及產(chǎn)品制備（項目號JZ2019YYPY0028），2019.03-2020.12，課題主持人。
榮譽獎項	<br>1.指導的研究生王婷婷同學榮獲2017年碩士研究生國家獎學金和合肥工業(yè)大學2017年研究生學術(shù)交流年會優(yōu)秀論文一等獎；指導的研究生馬婉茹同學榮獲2021年碩士研究生國家獎學金和2022年安徽省高等學校優(yōu)秀畢業(yè)生、合肥工業(yè)大學優(yōu)秀畢業(yè)生、合肥工業(yè)大學研究生優(yōu)秀成果獎獎勵。 <br>2.擔任全國標準化教育標準化工作組（SAC/SWG27）首屆委員。 <br>3.參與了1項國家標準、1項行業(yè)標準和1項安徽省食品安全地方標準的制修訂工作。