Profile:

邹昱成，讲师，江苏南通人，出生于1994年11月

研究方向：

1. 活性/智能食品纳米包装材料

2. 粮油加工副产物高值利用

教育经历：

2012.9~2016.6    长春大学，食品质量与安全，学士

2016.9~2019.6    南京财经大学，食品科学与工程，硕士

2019.9~2023.6    浙江大学，食品科学，博士

工作经历：

2023.08~今     江苏大学，食品与生物工程学院，讲师

科研项目：

国家重点研发计划项目（2017YFD0401105），参与，已结题

国家重点研发计划项目（2017YFD0401400），参与，已结题

论文成果：

近五年在Chem. Eng. J.、ACS Appl. Mater. Interfaces、Carbohydr. Polym.、Food Chem.等高水平国际期刊发表SCI论文累计25篇。其中，以第一作者身份发表SCI论文共8篇。

[1] Zou Y., Weng J., Zhang Y., Qin Z., Ji S., Zhang H (2023). Metal–organic framework- and graphene quantum dot-incorporated nanofibers as dual stimuli-responsive platforms for day/night antibacterial bio-protection. Chem. Eng. J., 473: 145365. (JCR一区, Top期刊, IF=15.1)

[2] Zou Y., Sun Y., Shi W., Wan B., Zhang H (2023). Dual-functional shikonin-loaded quaternized chitosan/polycaprolactone nanofibrous film with pH-sensing for active and intelligent food packaging. Food Chem., 399, 133962. (JCR一区, Top期刊, ESI hot paper, IF=8.8)

[3] Zou Y., Zhang A., Lin L., El-Sohaimy S., Li Y., Wu L., Zhang H (2023). Schiff base cross-linked dialdehyde cellulose/gelatin composite aerogels as porous structure templates for oleogels preparation.Int. J. Biol. Macromol., 224: 667-675. (JCR一区, Top期刊, IF=8.2)

[4] Zou Y., Xi Y., Pan J., Ahmad M., Zhang A., Zhang C., Li Y., Zhang H (2022). Soy oil and SPI based-oleogels structuring with glycerol monolaurate by emulsion-templated approach: Preparation, characterization and potential application, Food Chem., 397, 133767. (JCR一区, Top期刊, IF=8.8)

[5] Zou Y., Wang P., Zhang A., Qin Z., Li Y., Xianyu Y., Zhang H (2022). Covalent Organic Framework-Incorporated Nanofibrous Membrane as an Intelligent Platform for Wound Dressing. ACS Appl. Mater. Interfaces, 14(7): 8680-8692. (JCR一区, Top期刊,  IF=9.5)

[6] Zou Y., Zhang C., Wang P., Zhang Y., Zhang H (2020). Electrospun chitosan/polycaprolactone nanofibers containing chlorogenic acid-loaded halloysite nanotube for active food packaging. Carbohydr. Polym., 247:116711. (JCR一区, Top期刊, IF=11.2)

[7] Zou Y., Ju X., Chen W., Yuan J., Wang Z., Aluko R., He R (2020). Rice bran attenuated obesity via alleviating dyslipidemia, browning of white adipocytes and modulating gut microbiota in high-fat diet-induced obese mice. Food Funct., 11(3): 2406-2417. (JCR一区, Top期刊, IF=6.1)

[8] Zou Y., Zhang C., Ju X., Wang Z., Wu Y., Yuan J., Chen W., He R (2019). Effect of removing cadmium with citric acid on the physicochemical and microstructure properties of rice bran.Food Control, 98(1): 290-296. (JCR一区, Top期刊, IF=6.0)