姓名：周裔彬
性别：男
专业名称：食品科学与工程
研究方向：食品化学、农副产品精深加工
职称：教授
个人简介：
周裔彬，男，博士后，江西九江人，现为安徽农业大学茶与食品科技学院副院长，三级教授，博士生导师，省级教学名师。安徽省食品营养与卫生专业教育委员会副主任；安徽省食品科与工程专业教育委员会委员；中国粮油协会面制品分会理事；安徽省农产加工技术协会副会长；安徽省农产品加工创新战略联盟理事；安徽省农产品加工岗位专家。主要从事粮油加工、碳水化合物的结构及其改性、食品体系相变与品质控制、谷类营养与安全评价等方面的教学与研究。主持国家基金、国际交流与合作、科技部成果转化、留学基金、省攻关和科技计划等省部级项目近20项；发表论文150多篇，其中30篇被SCI收录；获授权发明专利6项，成果转化4项；获省教学一等奖2项、三等奖1项；省科学技术成果进步三等奖1项；主编“十二五”规划教材—《粮油加工工艺学》和《粮油加工工艺学实验指导书》各1部和“十三五”规划教材—《食品化学》1部，及参编《Food Chemistry》1部。
主要研究领域：
食品化学及农产品精深加工
主要成就：
（1）主要科研项目：
1. 茶多糖对高直链淀粉类食品的影响（省教育厅，编号：2005KJ177）2. 非淀粉多糖对淀粉类食品玻璃化相及老化性的影响（省教育厅, KJ2008B17ZC）3. 鸡肉冷藏品质关键技术产业化的应用研究 （省教育厅产学研，KJ2009B075）4. 速溶板栗粉的亚晶体含量及其速溶性动力学的研究（省自然基金， 090411020）5.淀粉α化度和β化度关系的研究（教育部教外司留【【2011】508号）6. 茶树资源对鱼类免疫力和营养代谢调节机理的合作研究（国际合作，2011DFG33280）7. 安徽优质小麦品质分析及面粉系列产品开发（安徽省自主创新专项，11z0101080）8. 小分子挥发性风味成分在淀粉老化过程中控释机理的研究（国家自然基金，31271960）9.提高鸡肉和鸡蛋品质安全饲料添加剂的生产及其养殖示范（农业部部农业科技成果转化项目，2013GB2C300220）10.糯米精深加工关键技术集成及产业化应用（安徽省“十二五”科技计划，1401032009）.11.面粉和果蔬复合营养烘焙产品加工关键技术研究与应用（安徽省科技攻关，1704a07020098，2017.03-2019.03）
12.绿色优质小麦面粉与食品加工研发（安徽省科技计划，Ilj20170144,，201706-201805）
（2）主要科研成果：
窗体顶端
1. 茶干的制备工艺（授权专利号：ZL200410041332.0）(1)；2. 一种提高蛋鸡鸡蛋及鸡肉品质的饲料添加剂（授权专利号：2011033100223950.3）(1)；3. 酯化淀粉在肉制品中的应用研究（安徽省科学技术研究成果，编号：07－132－05）；4. 一种蔬菜营养挂面及其制备方法（授权专利号：20111035350.5）(1);5.一种降脂抗病和提高鱼肉品质的饲料添加剂（授权专利号：ZL201310086869.8）；6.一种羟丙基磷酸酯糯米淀粉的制备方法（授权专利号：ZL201510064662.X）.7.糯米粉精深加工技术集成与应用（安徽省科学技术进步三等奖，2018-3-R1,20190329）
（3）代表性论著、论文：
窗体顶端
1. Zhou Yibin, Dongfeng Wang, Li Zhang, Xianfeng Du, Xiaoling Zhou. Effect of polysaccharides on gelatinization and retrogradation of wheat starch. Food Hydrocolloids, 2008，22(4):505-512.
2. Zhou Yibin, Dongfeng Wang, Xiaochun Wan, Li Zhang Xianfeng Du. Effect of tea polysaccharide addition on the properties of bread made from two flours. Journal of Food Processing and Preservation, 2009, 33 (6):798–813. 22.
3. Zhou Y.B, Hou G.Q. Studying the effects of phosphate salts on instant fried ramen noodle quality. 2009 AACC International Annual meeting, September 13-16, P50.
4.Zhou,Y.B.,Gary,G.H.EffectsofphosphatesaltsonthepHvaluesandRVApastingparametersofwheatfloursuspensions.CerealChemistry,2012,89(1):38-43.
5.XianfengDu，JianhuaJia，ShiyingXu，YibinZhou.
MolecularStructureofStarchfromPuerarialobata(Willd.)OhwiRelativetoKuzuStarch.Starch/Stäke，2007(59):609–613
6.Yi-BinZhou,Xiao-ChunWan,Yan-YanShang,JingWeiHu,LeiShao,WeiChen,
andDaXiangLi.PolyphenolContentofPlasmaandLitteraftertheOralAdministrationofGreenTeaandTeaPolyphenolsinChickens.
JournalofAgriculturalandFoodChemistry,2012,60(7):1619-1927.
7.Y. B. ZhOU, X. C. WAN, ?J. W. HU, L. SHAO, Y.Y. SHANG. The effect of green tea and tea catechins on the lipid metabolism of caged laying hens. Indian Journal of Animal Sciences, 2012, 82 (11): 1408–1414.
8.MeiLiu,YibinZhou,YangZhang,ChenYu,ShengnanCao.Preparationandstructuralanalysisofchitosanfilmswithandwithoutsorbitol.FoodHydrocolloids，2013,33：186-191.
9.Na-naLiu,WeiLiu,Dai-jieWang,Yi-binZhou,XiaojingLin,XiaoWanga,Sheng-boLi .Purificationandpartialcharacterizationofpolyphenoloxidasefromtheflower budsofLonicerajaponicaThunb.FoodChemistry,2013,138:478-483.
10. Food Chemistry (Assistant Author), Published in Nova Inc. (USA), 2012.10.
11.Mei Liu, Yibin Zhou, Yang Zhang, Chen Yu, Shengnan Cao. Preparation and structural analysis of chitosan films with and without sorbitol. Food Hydrocolloids，2013, 33：186-191.
12.LiangZhang,Zheng-zhuZhang,Yi-binZhou,Tie-junLing,Xiao-chunWan.Chinesedarkteas:Postfermentation,chemistryandbiologicalactivities.FoodResearchInternational,2013（53）:600-607.
13.JinbaoHuang,YongZhang,YibinZhou,ZhengzhuZhang,ZhongwenXie,JinsongZhang, andXiaochunWan.Greenteapolyphenolsalleviateobesityinbroilerchickensthroughtheregulationoflipid-metabolism relatedgenesandtranscriptionfactorExpression.JournalofAgriculturalandFoodChemistry,2013,61(36):8565−8572.
14.MeiLiu,YibinZhou,YangZhang,ChenYu,ShengnanCao.Physicochemical,mechanicalandthermalpropertiesofchitosanfilmswithandwithoutsorbitol.InternationalJournalofBiologicalMacromolecules，2014,70:340-346.
15.J.B.Huang,Y.Zhang,Y.B.Zhou,X.C.WanandJ.S.Zhang.Effectsofepigallocatechingallateonlipidmetabolismanditsunderlyingmolecularmechanisminbroilerchickens.JournalofAnimalPhysiologyandAnimalNutrition,2014(1):1-9.
16..Yao-bei-pingZhang,Yi-binZhou,Ba-yiSang,Xiao-chunWan,Yan-ouYang,Jian-liZhang,ThomasL.Welker,KeshunLiu.EffectofdietaryChineseteaongrowthperformance, diseaseresistanceandmusclefattyacidprofileofchannelcatfish(Ictaluruspunctatus).AquacultureInternational.2015,2(2):683–698
17.SongnanLi,YibinZhou,MeiLiu,YangZhang,ShengnanCao.NutrientcompositionandstarchcharacteristicsofQuercusglanduliferaBl.seedsfromChina.FoodChemistry,2015(185):371-375.
18.YangZhang,YibinZhou,ShengnanCao,SongnanLi,ShanshanJin,andShuZhang.
Preparation,releaseandphysicochemicalcharacterisationofethylbutyrateandhexanalinclusioncomplexeswithb-andc-cyclodextrin.JournalofMicroencapsulation,2015;32(7):711–718.
19.LipingYang,YibinZhou,YimingWu,XinMeng,YameiJiang,HaiweiZhang,HaisongWang.Preparationandphysicochemicalpropertiesofthreetypesofmodifiedglutinousricestarches.CarbohydratePolymers,2016,137:305–313.
20.ShuZhang,YibinZhou,ShanshanJin,XinMeng,LipingYangandHaisongWang.Preparationandstructuralcharacterizationofcornstarch–aromacompoundinclusion Complexes.JournaloftheScienceofFoodandAgriculture,2017(97):182–190.
21.Mingchun Wang, Peilei Zhu, Shiwei Zhao, Chenzhipeng Nie, Naifu Wang,Xianfeng Du, Yibin Zhou∗. Characterization, antioxidant activity and immunomodulatory activity of polysaccharides from the swollen culms of Zizania latifolia. International Journal of Biological Macromolecules,2017( 95): 809–817.
22.Liping Yang, Yibin Zhou∗, Xiangyu Zheng, Haisong Wang, Naifu Wang. Determination of optimum experimental conditions for preparationand functional properties of hydroxypropylated, phosphorylated andhydroxypropyl-phosphorylated glutinous rice starch. International Journal of Biological Macromolecules, 2017（105）：317–327.
23.LipingYang,YueshengXia,YuchenTao,HuihuiGeng,YanyanDing,YibinZhou?.
Multi-scalestructuralchangesinlintnerizedstarchesfromthreecolouredpotatoes.CarbohydratePolymers,2018,188:228-235.
24.Yuanyuan Ding, Liping Yang, Yuesheng Xia, Yiming Wu, Yibin Zhou, Haisong Wang. Effects of frying on starch structure and digestibility of glutinous rice cakes. Journal of Cereal Science, 2018，83：196-203.
25.Shahid Ahmed Junejo, Huihui Geng, Naifu Wang, Haisong Wang, Yuanyuan Ding, Yibin Zhou& Alam Rashid. Effects of particle size on physiochemical and in vitro digestion properties of durum wheat bran. International Journal of Food Science and Technology，2019, 54, 221–230.
26.Shahid A Junejo, Liang Zhang, Liping Yang, NaifuWang,Yibin Zhou,Yuesheng Xia and HaisongWang. Anti-hyperlipidemic and hepatoprotective properties of wheat bran with different particle sizes. Journal of Science and Food Agriculture, 2019, 99: 1990-1996.
27.Haisong Wang, Yiming Wu, Naifu Wang, Li ping Yang, Yibin Zhou. Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch–lipid complexes during deep-fat frying. Food Chemistry, 2019, 278:515–522.
28.Chuan Cao, Mingyu Shen, Jinwei Hu, Jun Qi, Peng Xie & Yibin Zhou. Comparative study on the structure-propertiesrelationships of native and debranched rice starch. CyTA - Journal of Food, 2020, 18(1):84-93.
29.Chuan Cao; Li Xu; Peng Xie; Jinwei Hu; Jun Qi;Yibin Zhouand Lei Cao. The characterization and evaluation of the synthesis of large-ring cyclodextrins (CD9–CD22) and a-tocopherol with enhanced thermal stability. The Royal Society of Chemistry, 2020, 10, 6584–6591.
30.Shahid Ahmed Junejo, Huihui Geng, Songnan Li, Ajeet Kumar Kaka, Alam Rashid, Yibin Zhou. Superfine wheat bran improves the hyperglycemic and hyperlipidemic properties in a high-fat rat model. Food Science Biotechnology, 2020, 29(4):559–567.
31.Liyezi He, Chuan Cao, Jingwei Hu, Dongmei Wei, Li Xu, Tang Su and Yibin Zhou. Effect of germination on structural and physicochemical properties of starch in glutinous brown rice. Journal of Cereals and Oilseeds, 2020,11(1): 21-29.
32.Yanyan Ding, Mingyu Shen, Dongmei Wei, Li Xu, Tang Sui, Chuan Cao, Yibin Zhou. Study on compatible characteristics of wheat and purple sweet potato starches. Food Hydrocolloids, 2020,107: 1-9.
33.Yang Liping, Li Xu, Dongmei Wei, Chuanlai Du, Jianting Yang & Yibin Zhou. Fine structure of amylopectin and relation with physicochemical properties of three coloured potato starches. International Journal of Food Science and Technology, 2021, 56, 671–681.
