邹辉，1989年生，工学博士，副教授，硕士研究生导师，5822yh银河国际“1512”工程第四层次人才，美国马萨诸塞州立大学访问学者。 研究方向 采用计算化学、化学计量学的技术方法研究食品加工、贮藏过程中的品质变化以及食品功能组分与受体互作的分子机制。主要涉及：1）食品组分的分离、鉴定、光谱解析与多元统计；2）食品加工、贮藏过程的品质评价及数学建模；3）分子团簇的结构解析及功能评价；4）功能组分与靶蛋白互作的分子机制。 主要成就 主持国家自然科学基金、山东省自然科学基金、山东省重点研发子课题各1项；参与国家自然科学基金重点项目、面上项目各1项，山东省重点研发项目2项；以第一、通讯作者于Food Chemistry、Food Science and Human Wellness、LWT-Food Science and Technology等期刊发表SCI论文10余篇。 代表性论文 Hui Zou, Tingting Ben, Ping Wu, et al. Effective anti-inflammatory phenolic compounds from dandelion：Identification and mechanistic insights using UHPLC-ESI-MS/MS, fluorescence quenching and anisotropy, molecular docking and dynamics simulation. Food Science and Human Wellness, 2023, 12(6): 2184-2194. Wenyuan Zhang, …Hui Zou, Dapeng Li. New insights into the anti-apoptotic mechanism of natural polyphenols in complex with Bax protein. Journal of Biomolecular Structure and Dynamics, 2023. Ping Wu, Tingting Ben, Hui Zou, et al. PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties. Journal of Food Measurement and Characterization, 2022, 16: 2811-2819. Tingting Ben, Ping Wu, Hui Zou, et al. Characterization of nitrite degradation by polyphenols in sea buckthorn (Hippophae rhamnoides L.) by density function theory calculations. LWT - Food Science and Technology, 2021, 149:111884. Hui Zou, Liang Zhao, Yongtao Wang et al. Effects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucoside. Food Chemistry, 2019, 285:22-30. Hui Zou, Yan Ma, Xiaojun Liao et al. Effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin. LWT - Food Science and Technology, 2019, 108:240-246. Hui Zou, Yan Ma, Zhenzhen Xu, et al. Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing. Food Chemistry, 2018, 247: 81-88. 联系方式 邮箱：zouhui@sdau.edu.cn; 电话：19905486488 (微信同号) |
