朱俊向

    2021-03-10 18:32:34           浏览数:0

  一、个人简介

  朱俊向,博士,副教授。

  所属学科:食品科学与工程

  研究方向:农(水)产品功能性包装研发及应用;农(水)产品加工及副产物高值化利用。

  二、教育与工作经历

  2019.10-至今,青岛农业大学食品科学与工程学院,讲师、副教授,硕士研究生导师;

  2017.08-2019.09,浙江省海洋水产研究所(浙江海洋大学海洋与渔业研究所),工程师,硕士研究生导师;

  2014.09-2017.06,中国海洋大学食品科学与工程学院,获工学博士学位;

  2011.09-2014.06,青岛农业大学食品科学与工程学院,获工学硕士学位;

  2007.09-2011.06,山东农业大学食品科学与工程学院,获工学学士学位。

  三、教学工作情况

  1、承担课程

  本科生课程:《果蔬贮藏学》、《农产品贮藏加工学》、《果蔬贮藏与加工学》;

  研究生课程:《食品加工与贮运专题》

  2、教研论文

  朱俊向, 吴昊*, 陈海华. 果蔬加工学课程立体教学模式的构建与实践[J]. 食品工业, 2021, 42(1): 268-271.(中文核心)

  四、科研工作情况

  主要从事农(水)产品功能性包装及高值化加工关键技术研究。主持山东省自然科学基金、浙江省公益技术应用研究项目、浙江省海洋渔业资源可持续利用技术研究重点实验室开放课题等科研项目6项;参与国家重点研发项目、国家自然科学基金、山东省自然科学基金、山东省现代农业产业技术体系等科研项目多项;发表学术论文60篇,其中SCI收录32篇(含ESI高被引论文2篇);参编英文著作1部;担任Frontiers in Nutrition客座副主编。

  1、主持科研项目

  1. 山东省自然科学基金,多酚与鲢鱼肌球蛋白S1相互作用对其凝胶能力的影响机制:从分子尺度到宏观尺度,15.0万元,2021.01-2023.12;
  2. 横向课题,包装材料纳米涂层关键技术研发及阻氧性能研究,23.8万元,2022.05-2024.05;
  3. 青岛农业大学高层次人才科研基金,多酚交联的鲢鱼肌原纤维蛋白膜制备及膜内相互作用研究,50.0万元,2020.06-2025.05;
  4. 浙江省公益技术应用研究项目(2018C37023),基于碱性离子液体设计双水相胶束体系结合UPLC 测定水产品中的胆固醇,5.0万元,2018.01-2019.12;
  5. 浙江省海洋渔业资源可持续利用技术研究重点实验室开放课题,天然多酚与白姑鱼肌球蛋白之间的相互作用研究,5.5万元,2018.03-2020.02;
  6. 横向课题,2018年乐清市水产品质量安全检测项目,24.6万元,2018.06-2018.12

  2、近五年代表论文:

  (1)农(水)产品功能性包装研发及应用

  1. Wang, W., Qu, W., Zhang, C., Fan, Q., Xue, W., Wang, J., ... & Zhu, J. (2024). Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation. ACS Sustainable Chemistry & Engineering, 12(8), 3012-3024.(一区,IF = 8.4)
  2. Qu, W., Wang, W., Zhang, C., Chen, X., Wang, J., Xue, W., ... Zhu, J., & Wu, H. (2023). Development of composite film based on polyvinyl alcohol with binary nanoreinforcements for active packaging of fresh-cut apples. Chemical Engineering Journal, 477, 146862.(一区,IF = 15.1)
  3. Xue, W., Zhu, J., Sun, P., Yang, F., Wu, H., & Li, W. (2023). Permeability of biodegradable film comprising biopolymers derived from marine origin for food packaging application: A review. Trends in Food Science & Technology, 136, 295-307.(一区,IF = 15.3)
  4. Guan, G., Zhang, L., Zhu, J., Wu, H., Li, W., & Sun, Q. (2021). Antibacterial properties and mechanism of biopolymer-based films functionalized by CuO/ZnO nanoparticles against Escherichia coli and Staphylococcus aureus. Journal of Hazardous Materials, 402, 123542.(一区,IF = 14.224,ESI高被引)
  5. Zhu, J., Wu, H., & Sun, Q. (2019). Preparation of crosslinked active bilayer film based on chitosan and alginate for regulating ascorbate-glutathione cycle of postharvest cherry tomato (Lycopersicon esculentum). International Journal of Biological Macromolecules, 130, 584-594.(二区,IF = 5.162)

  (2)农(水)产品加工及副产物高值化利用

  1. Zhao, C., Zhu, J., Zhang, C., Wang, W., Qu, W., Wang, W., ... & Wu, H. (2022). Preparation of mechanically strong and active composite films based on fish myofibrillar proteins: The dual effects of oxidized polyphenol crosslinking and layered double hydroxide reinforcement. Food Hydrocolloids, 129, 107616.(一区,IF = 10.7)
  2. Li, J., Zhu, J., Wu, H., & Li, W. (2022). Synthesis, in vitro, and in silico studies of fisetin and quercetin and their metal complexes as inhibitors of α-glucosidase and thrombin. Journal of Molecular Liquids, 349, 118164.(二区,IF = 6.0)
  3. Zhu, J., Li, K., Wu, H., Li, W., & Sun, Q. (2020). Multi-spectroscopic, conformational, and computational atomic-level insights into the interaction of β-lactoglobulin with apigenin at different pH levels. Food Hydrocolloids, 105, 105810.(一区,IF = 9.147)
  4. Zhu, J., Wang, C., Gao, J., Wu, H., & Sun, Q. (2019). Aggregation of fucoxanthin and its effects on binding and delivery properties of whey proteins. Journal of Agricultural and Food Chemistry, 67(37), 10412-10422.(一区,IF = 4.192)
  5. Zhu, J., Li, H., Xu, Y., & Wang, D. (2019). Construction of fucoxanthin vector based on binding of whey protein isolate and its subsequent complex coacervation with lysozyme. Journal of Agricultural and Food Chemistry, 67(10), 2980-2990.(一区,IF = 4.192)

  邮箱:zhujunxiang89@126.com

  微信: