姓名：朱莹莹

职称、职务：副教授、专业带头人

研究领域:

食品加工与营养、食品安全与检测

奖励与荣誉:

2022年 苏州市五四青年奖章提名奖

2022年 江苏省科学技术进步奖一等奖

2019年 江苏省“双创计划”双创博士

学术成果:

·教材与专著

1. 《食品加工与实践创新》，东北师范大学出版社，2024年第一版

·发表论文

1. Jiaying Zhu, Shanshan Li, Liang Yang, Zerun Zhao, Jiulin Xia, Yingying Zhu*, Chunbao Li*, Effect of multiple freeze thaw cycles on water migration, protein conformation and quality attributes of beef longissimus dorsi muscle by real-time low field nuclear magnetic resonance and Raman spectroscopy. Food Research International, 2023, 166:112644.（通讯作者）

2. Zhu Yingying, Ouyang Wenqing, Lu Bing, Lu Shuilong, Feng Shengbao, Lu Jing. Rehydration characteristics of dried icefish (Salangidae) with different drying methods by low-field nuclear magnetic resonance and magnetic resonance imaging, Journal of Food Process Engineering, 2023, e14511.

3. Zhu Yingying, Yan Jun, Lu Shuilong, Ouyang Wenqing, Li Shanwen, Chen Zhanxiu, Feng Shengbao, Li Zhong. Moisture Migration Analysis of Laminated Veneer Lumber Based on Low Field Nuclear Magnetic Resonance, Food materials Research, 2023, 0038.

4. Fenghong Yang, Yingying Zhu, Xiaohan Li, Fengtao Xiang, Moru Deng, Wei Zhang, Wei Song, Hao Sun, Changbo Tang. Identification of Protein–Phenol Adducts in Meat Proteins: A Molecular Probe Technology Study. Foods, 2023, 12(23): 4225. https://doi.org/10.3390/FOODS12234225（共同一作）

5. Zhu Yingying, Li Xiaohan, Da Chunyan, Liang Panyu, Jin Shuangshuang, Tang Changbo. Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters)[J]. Foods, 2022, 11: 3721.

6. Zhu Yingying, Guo Yun, Yang Fenghong, Zhou Changyu, Tang Changbo, Zhou Guanghong. Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins[J]. International Journal of Food Microbiology, 2021, 359: 109422.

7. Zhu Yingying, Ju Ronghua, Ma Feifei, Qian Jinrong, Yan,Jun, Li Shuxian, Li Zhong. Moisture variation analysis of the green plum during the drying process based on low-field nuclear magnetic resonance[J]. Journal of Food Science, 2021, 86: 5137-5147.

8. Zhu Yingying, Zhang Li, Lin Zhuyi, Zhang Zhonghui, Cao Yeting, Ru Hua, Li Zhong. Effects of cold air dehydration on icefish water dynamics and macromolecular oxidation measured by low‐field nuclear magnetic resonance and magnetic resonance imaging[J]. Food Science & Nutrition, 2020, 9: 736-746.

9. Zhu Yingying, Shi Xuebin, Lin Xisha, Ye Keping, Xu Xinglian, Li Chunbao, Zhou Guanghong. Beef, chicken and soy proteins in diets induce different gut microbiota and metabolites in rats, Frontiers in Microbiology, 2017, 8:1395.

10. Zhu Yingying, Lin Xisha, Li He, Li Yingqiu, Shi Xuebin, Zhao Fan, Xu Xinglian, Li Chunbao, Zhou Guanghong. Intake of meat proteins substantially increased the relative abundance of genus Lactobacillus in rat feces. 2016, Plos One, 11(4): e0152678.

11. Zhu Yingying, Li, He, Xu Xinglian, Li Chunbao, Zhou Guanghong. The gut microbiota in young and old rats showed different responses to chicken protein in their diet, BMC Microbiology, 2016, 16: 281.

12. Zhu Yingying, Lin Xisha, Zhao Fan, Shi Xuebin, Li He, Li Yingqiu, Zhu Weiyun, Xu Xinglian, Li Chunbao, Zhou Guanghong. Meat, dairy and plant proteins alter bacterial composition of rat gut bacteria. Scientific Reports, 2015, 5:15220.

13. 朱莹莹, 李春保, 周光宏. 饮食、肠道微生物与健康的关系研究进展, 食品科学, 2015, 36(15): 234-239.

14. 朱莹莹, 卢丙, 杨培强, 耿景秋. 基于低场核磁共振技术构建韧性饼干中水分含量无损定量预测模型[J]. 食品安全质量检测学报, 2022, 13: 463-468.

15. 朱莹莹, 张中会, 张丽, 耿景秋, 杨世燕. 基于LF-NMR技术鉴别不同干燥方式牛肉干产品[J]. 食品工业, 2022, 43: 44-47.

16. 朱莹莹, 张丽, 汝骅, 石学彬, 杨培强. 牛肉加热过程中水分迁移规律研究[J]. 保鲜与加工, 2021, 21: 122-127.

17. 朱莹莹, 赵瑜, 张丽, 汝骅. 低场核磁共振技术对驴肉食品的掺伪鉴别[J]. 苏州市职业大学学报, 2020, 31: 16-19.

18. 朱莹莹, 张丽, 李欹楠. 黑豆复合代餐粉配方研制[J]. 食品工业, 2021, 42: 343-346.

19. 朱莹莹, 骆园园, 刘紫彤, 张丽, 汝骅, 胡强. 全麦营养棒的研制[J]. 食品工业, 2021, 42: 40-43.

20. 朱莹莹, 张丽, 汝骅, 刘紫彤, 曹婉婉, 张蕊, 胡强. 迷迭香粉对抹茶曲奇感官品质及抗氧化性的影响[J]. 美食研究, 2020, 37: 57-61.

21. 朱莹莹, 张丽, 汝骅, 赵瑜, 刘紫彤. 基于双创培养下高职院校焙烤食品加工课程教学改革探讨[J]. 轻工科技, 2020, 36: 178-179+183.

22. 朱莹莹. 高压静电协同低温对采后葡萄保鲜效果的影响[J]. 苏州市职业大学学报, 2019, 30: 52-57.

23. 朱莹莹, 卢静, 鲍俊豪. 食品加工技术概论课程思政建设探索与教学实践, 现代职业教育, 2024, 05: 49-52.

·专利成果

1. 一种应用低场核磁共振快速筛查食用油中掺假地沟油的方法,ZL202010098570.4,2021

2. 一种利用核磁共振测量岩心物性的方法,ZL202010732796.5,2023

研究项目:

1. 江苏省自然科学基金青年项目，BK20230210，基于水-冰-水动态变化研究牛肉肌原纤维蛋白冻融氧化变性机制，2023.09-2026.08，项目负责人

2. 中国博士后基金，2023MD734193，冷冻对肌球蛋白消化特性影响的分子机制，2023.09，项目负责人

3. 江苏省高等学校自然科学研究面上项目，19KJB550011，基于LF-NMR牛肉干燥过程中品质监测及水分迁移机制研究，2019.9-2021.8，项目负责人

4. 江苏省农业自主创新资金项目，基于肉品表型组学的猪肉品质调控关键技术研究，CX(22)2046，2022.07-2025.06，子课题二负责人

5. 江苏省农业自主创新项目，CX(18)2024，“中央厨房”式调理肉制品加工技术研发集成与示范及模式创新，2018.9-2021.8，子课题四负责人

6. 苏州市科技局项目，SNG2018055，基于LF-NMR技术太湖银鱼干加工工艺及质量评价方法研究，2019.07-2023.09，项目负责人

7. 江苏省普通高校研究生培养创新工程项目，不同肉蛋白摄入对大鼠肠道微生态影响研究，2014年，KYLX_0525，项目负责人