姓名：周存六
性别：男
学历：博士研究生
职称：教授
工作单位：合肥工业大学
教育情况：
1996年7月毕业于山东大学化学院，获学士学位；
2004年7月毕业于中国科学技术大学化学院，获博士学位；
工作经历：
2004年7月至今：合肥工业大学食品科学与工程学院。
2007年5月至2008年4月：西奈山医学院作访问学者(美国)；
所受奖项：
无
主要研究方向：
肉制品加工及副产物综合利用
代表性著作：
1. Zheng, Yadong, Xu, Peng, Li, Shiyi, Zhu, Xiaoxu, Chen, Conggui, Zhou Cunliu*. Effects of l-lysine/l-arginine on the physicochemical properties and quality of sodium-reduced and phosphate-free pork sausage. International Journal of Nutrition and Food Sciences, 2017, 6(1): 12-18.
2. Lei Zhen, Fu Yuan, Xu Peng, Zheng Yadong, Zhou Cunliu*. Effects of l -arginine on the physicochemical and gel properties of chicken actomyosin. International Journal of Biological Macromolecules. 2016, 92: 1258-1265.
3. Xu Peng, Zhu Xuefeng, Tan Shengjiang, Qin Hao, Zhou Cunliu*. The role of monoxide hemoglobin in color improvement of chicken sausage. 2016, 25(2): 409-414.
4. Ma Fei, Qin Hao, Shi Kefu, Zhou Cunliu, Chen Conggui, Hu Xiaohua, Zheng Lei*. Feasibility of combining spectra with texture data of multispectral imaging to predict heme and non-heme iron contents in pork sausages. Food Chemistry, 2016, 190: 142-149.
5. Ma Fei, Qin Hao, Zhou Cunliu, Wang Xia, Chen Conggui, Zheng Lei*. Rapid and non-destructive detection of iron porphyrin content in pork using multispectral imaging approach. Food Analytical Methods, 2016, 9(5): 1180–1187.
6. Qin Hao, Xu Peng, Zhou Cunliu*, Wang Yajing. Effects of L-arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle. LWT-Food Science and Technology, 2015, 63: 912-918.
7. Zhou Cunliu*, Ye Huiqiong, Wang Hui, Qin Hao, Li Junhong. Coordination of l-arginine and iron cation improves stability of hemoglobin concentrates. European Food Research and Technology, 2015, 240(4):743-751.
8. Zhou Cunliu*, Ye Huiqiong, Nishiumi Tadayuki, Qin Hao, Chen Conggui. L-Histidine enhances stability of hemoglobin concentrates by coordinating with free iron, Food Research International, 2014, 62: 637-643.
9. Zhou Cunliu*, Tan Shengjiang, Li Jun, Chu Xiaoyan, Cai Kezhou. A novel method to stabilize meat colour: ligand coordinating with hemin. Journal of Food Science and Technology, 2014, 51(6): 1213-1217.
10. Zhou Cunliu*, Li Jun, Tan Shengjiang. Effect of L-lysine on the physicochemical properties of pork sausage. Food Science and Biotechnology, 2014, 23(3): 775-780.
11. Tan Shengjiang, Zhou Cunliu*, Han Zhuo, Li Jun, Qin Hao. Combined effect of monoxide hemoglobin and sodium nitrite on physicochemical, microbiological and sensory properties of pork sausage. Advance Journal of Food Science and Technology, 2014, 6(3): 417-423.
12. Zhou Cunliu*, Li Jun, Tan Shengjiang, Sun Gaojun. Effects of L-arginine on Physicochemical and Sensory Characteristics of Pork Sausage. Advance Journal of Food Science and Technology, 2014, 6(5): 660-667.
13. Zhou Cunliu*, Zhang Lin, Wang Hui, Chen Conggui. Evaluation of strawberry pigments as pork sausage coloran. Food Science and Technology Research, 2013, 19(4): 583-589.
14. Zhou Cunliu*, Li Jun, Tan Shengjiang, Ye Huiqiong. Selective extraction of berberine and palmatine from a water extract of Huangbai. Pakistan Journal of Pharmaceutical Sciences, 2013, 26 (5): 1023-1025.
15. Ma Fei, Chen Conggui*, Zheng Lei*, Zhou Cunliu, Cai Kezhou, Han Zhuo. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Science, 2013, 95: 22-26.
16. Zhou Cunliu*, Zhang Lin, Wang Hui, Chen Conggui. Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages. Asian-Australasian Journal of Animal Sciences, 2012, 25(10): 1493-1498.
17. Zhou Cunliu*, Wang Jixia, Wang Hui, Zhang Lin, Cai Kezhou. The effect of carboxyhemoglobin on color stability of cooked pork sausage. Food Science and Biotechnology, 2012, 21(1): 267-272.
18. Zhou Cunliu*, Wang Hui, Chen Yunlong, Chen Conggui. Effect of L-cysteine and lactose on color stability of porcine red blood cell during freeze-drying and powder storage. Food Science and Biotechnology, 2012, 21(3): 669-674.
19. Yu Xia, Chen Conggui, Cai Kezhou, Zhou Cunliu, Mao Daorong, Sun Gaojun. Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels. Food Science and Biotechnology, 2012, 21(4): 941-950.
