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师资队伍

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步营

步营,男,高级实验师,硕士研究生导师,第三届肉、禽、水产品制品国家评委。主要从事水产品加工贮藏、水产品副产物的高值化利用,食品风味化学(水产调味品)等方面的研究。在企业工作9年时间,有丰富的企业工作实践经验。先后参与了国家自然科学青年基金项目、“十三五”国家重点研发计划项目子课题等课题10余项。近年来,发表学术论文50余篇,SCI、EI期刊收录25篇,其中2篇荣获“山东省技术创新优秀成果优秀论文一等奖”和“山东省技术创新优秀成果优秀论文二等奖”;申请国家专利50余项(已授权发明专利5项,实用新型9项);获得中国食品工业协会科学技术一等奖,2007-2008年度食品工业科技进步奖优秀项目奖,山东省轻工系统技术创新奖,山东省技术创新成果二等奖,山东省轻工系统技术创新二等奖,威海市科学技术三等奖,第二十三届山东省企业管理现代化创新及优秀应用成果特等奖等奖励;被山东省知识产权局、山东省发明协会评为山东省第四届“发明创业奖”三等奖;被山东省企业技术创新促进会评为“2010年度山东省企业技术创新带头人奖”;被中国食品工业协会评为“2009-2010食品工业科技进步先进科技工作者”等。指导的大学生参加大学生创新创业训练计划国家级项目、省级项目20余项;获得辽宁省大学生食品创新大赛一二等奖;指导研究生参与第二届辽宁省研究生海洋食品创新大赛获得二等奖等。
代表性研究成果
[1] Ying Bu, Yingnan Liu, Hongwei Luan, Wenhui Zhu*, Xuepeng Li and Jianrong Li*, Characterization and Structure-Activity Relationship of Novel Umami Peptides isolated from Thai Fish Sauce, Food & Function, 2021,12,5027-5037. DOI: 10.1039/D0FO03326J. (JCR一区,中科院一区,IF=5.396,Top)
[2] Ying Bu1, Wei He1, Lunwei Zhu, Wenhui Zhu*, Jianrong Li, He Liu, Xuepeng Li*. Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi, International Journal of Food Science & Technology, 2021,56(12):6484-6496. DOI:10.1111/ijfs.15341  (JCR二区, 中科院三区,IF=3.713)
[3] Ying Bu1, Yingnan Liu1, Hongwei Luan, Wenhui Zhu*, Xuepeng Li, Jianrong Li*. Changes in protease activity during fermentation of fish sauce and the correlation with antioxidant activity, Journal of the Science of Food and Agriculture, 2021, DOI: 10.1002/jsfa.11658(JCR一区, 中科院二区,IF=3.638,Top)
[4]Ying Bu1, Menglin Han1, Guizhi Tan, Wenhui Zhu*, Xuepeng Li, Jianrong Li*. Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability, LWT-Food Science and Technology, 2021, 154, 112715. DOI:10.1016/j.lwt.2021.112715 (JCR一区, 中科院二区,IF=4.952)
[5]Ying Bu, Lunwei Zhu, Wenhui Zhu*, He Liu, Jianrong Li, Yongxia Xu, Xuepeng Li. Physicochemical and Flavour Characteristics of Maillard Reaction Products Derived from Aloididae aloidi Muscle Enzymatic Hydrolysates Coupled with Ultra-High Pressure, International journal of food science and technology,2021,4(56):1766-1776. doi.org/10.1111/ijfs.14802 (JCR二区, 中科院三区,IF=3.713)
[6]Wenhui Zhu, Wei He, Wenxuan Wang, Ying Bu*, Xuepeng Li, Jianrong Li*, Yuyu Zhang. Effects of Thermoultrasonic Treatment on Characteristics of Micro-nano particles and Flavor in Greenland Halibut Bone Soup, Ultrasonics Sonochemistry, 2021, 79, 105785. DOI: 10.1016/j.ultsonch.2021.105785WOS:000714819700006 (JCR一区,中科院一区,7.491,Top)
[7]Wenhui Zhu, Haizhen Huan, Yue Li, Ying Bu*, Jianrong Li, Xuepeng Li*. Changes in Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas) Mantle subjected to Ultrasonic-assisted Thawing, Food Science, 2021,42(05):68-76.
[8]Wenhui Zhu, Hongwei Luan, Ying Bu*, Xuepeng Li, Jianrong Li, Yuyu Zhang*. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce, Journal of the Science of Food and Agriculture, 2021, 101(8):3140-3155. DOI: 10.1002/jsfa.10943, PubMed ID:33185275, NLM ID:0376334( WOS:000591852900001)(JCR一区, 中科院二区, IF=3.638,Top)
[9]Wenhui Zhu, Yue Li, Ying Bu*, Jianrong Li, Xuepeng Li*. Effects of Nanowarming on Water Holding Capacity, Oxidation and Protein Conformation Changes in Jumbo Squid (Dosidicus gigas) Mantles. LWT-Food Science and Technology, 2020, 129,109511. Doi:10.1016/j.lwt.2020.109511. WOS:000540878500017 (JCR一区, 中科院二区, IF=4.952)
[10]Wenhui Zhu, Wei He, Fei Wang, Ying Bu*, Xuepeng Li & Jianrong Li*. Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua). International journal of food science and technology, 2021, 1(56), 402-412. DOI:10.1111/ijfs.14655.WOS:000541247500001(JCR二区,中科院三区,3.713)
[11]Wenhui Zhu, Lunwei Zhu, Wanlin Yang, Ying Bu*, Jianrong, Li Xuepeng Li*. Optimization of the enzymatic hydrolysis assisted by Ultra-high pressure processing of Alaska pollock frame for improving flavour. Journal of Aquatic Food Product Technology,2020 6(29):567-576.  Doi:10.1080/10498850.2020.1774022. WOS:000544470000008
[12]Hongwei Luan, Wenhui Zhu*, Yue Li, Ying Bu*, Xuepeng Li, Yongxia Xu, Shumin Yi, Jianrong Li. Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction. Journal of Aquatic Food Product Technology, 2020,1(29):15-27. DOI:10.1080/10498850.2019.1692398. (JCR、中科院四区, IF=1.767)
[13]Wenhui Zhu*, Wenting Xu, Menglin Han, Ying Bu, Xuepeng Li, Jianrong Li*. Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix Linnaeus protein isolate. Food Chemistry, 2021, 131664. Doi:10.1016/j.foodchem.2021.131664 MEDLINE:34848094 (JCR一区, 中科院二区,IF=7.514,Top)
 
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