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祝超智

发布时间:2023-10-13 04:39    浏览次数:

 
姓名 祝超智 性别 出生年月 1985.07
民族 籍贯 河南开封 政治面貌 党员
部门 js6666金沙登录入口-欢迎您 职称 副教授 职务 系副主任
办公地址 13号楼503 办公电话   E-mail zhuchaozhi66@163.com
教授课程 食品工艺学、食品专业英语
研究方向 肉品加工与营养调控
教育经历 2004.9-2008.6:河南农业大学js6666金沙登录入口-欢迎您,本科;
2008.9-2011.6:河南农业大学js6666金沙登录入口-欢迎您,硕士;
2011.9-2015.12:南京农业大学食品科技学院,博士;
2014.8-2015.9:Iowa State University,联合培养博士。
工作经历 2016.11-至今 河南农业大学js6666金沙登录入口-欢迎您
学术社会兼职  
科研项目 主持国家自然科学基金《食盐对煮制肉汤状态差异化的形成机制研究》;
主持河南省重点研发与推广专项项目《发酵剂的可控构建及发酵牛肉制品的研发》;
参与国家国家肉牛牦牛产业技术体“十三五”、“十四五”项目;
参与河南省重大专项项目《调理肉制品与面向中亚的肉类加工关键技术研究》等。
论文论著 1. Chao-Zhi Zhu*, Gai-Ming Zhao, Wen-Ming Cui, Shan-Shan Li, Xiao-Ling Yu, Qiu-Hui Zhang. Utilization of i-TRAQ technology to determine protein modifications in pork soup in response to addition of salt. Journal of Food Composition and Analysis 2020,88: 103453.
2. Chao-Zhi Zhu, Feng Yin, Wei Tian,Yaodi Zhu, Lijun Zhao and Gai-Ming Zhao*.Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops. LWT-Food Science and Technology.2019,111,125-132.
3. Chao-Zhi Zhu, Wei Tian, Ling-Xia Sun, Yan-Xia Liu, Miao-Yun Li, and Gai-Ming Zhao*. Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat. Journal of Food Processing and Preservation. 2019, 43(7):    https://doi.org/10.1111/jfpp.13949.
4. Chao-Zhi Zhu, Jing-Li Zhao, Wei Tian, Yan-Xia Liu, Miao-Yun Li, and Gai-Ming Zhao*. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction. Journal of Food Science, 2018, 83(1), 46-52.
5. Chao-Zhi Zhu, Wei Tian, Miao-Yun Li, Yan-Xia Liu, Gai-Ming Zhao*. Separation and identification of peptides from dry-cured Jinhua ham, International Journal of Food Properties, 2018, 20(3), 2980-2989.
6. Chao-Zhi Zhu,Wan-Gang Zhang, Guang-Hong Zhou* and Xing-Lian Xu. Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system. Journal of Food Science and Agriculture, 2016, 96, 99-108.
7. Chao-Zhi Zhu, Wan-Gang Zhang, Zhuang-Li Kang, Guang-Hong Zhou*, Xing-Lian Xu. Stability of an antioxidant peptide extracted from Jinhua ham. Meat Science. 2014, 96, 783-789.
8. Chao-Zhi Zhu, Wan-Gang Zhang, Guang-Hong Zhou*, Xing-Lian Xu, Zhuang-Li Kang, Yan Yin. Isolation and identification of antioxidant peptides from jinhua ham. Journal of Agricultural and Food Chemistry. 2013, 61(6), 1265-1271.
成果奖励 成果评价:
1.调理肉制品嫩度差异化调控技术研究(9412019Y0447),2019.04,河南省科学技术厅,第1完成人;
2.调理肉制品风味品质预测模型及其数据库构建(9412019Y0443),2019.04,河南省科学技术厅,第六完成人;
3.基于质构特性的猪肉糜制品保水保油技术研究(9412019Y0446),2019.04,河南省科学技术厅,第五完成人。
 
学术交流 中国肉类科技大会、国际食品营养与健康大会等
荣誉称号 中国畜产品加工创意大赛三等奖指导教师、校本科生毕业论文优秀指导教师奖、校英语演讲赛二等奖等