姓名：周鹏
性别：男
学历：博士
职称：教授
工作单位：江南大学
教育情况：
2002/01-2005/05，美国康乃尔大学, 食品科学系，博士
2000/09-2001/06，日本长崎大学，食品生物物理研究室，国家公派交流研究生
1997/09-2000/06，中国海洋大学，食品科学与工程系，硕士
1993/09-1997/06，中国海洋大学，食品科学与工程系，本科
工作经历：
2011/07-至今，江南大学，食品科学与技术国家重点实验室，教授
2013/01-至今，《Food Bioscience》国际英文期刊，副主编
2017/05-至今，《Food Chemistry》国际英文期刊，副主编
2011/01-2017/10，江南大学，食品学院，副院长
2008/01-2011/06，江南大学，食品科学与技术国家重点实验室，副教授
2005/05-2008/01，美国明尼苏达大学，食品科学与营养系，博士后
所受奖项：
中国轻工业联合会科技进步奖（二等奖 ），2013
青年科学家奖，国际食品科技联盟，2010
杰出青年奖，中国食品科学技术学会，2011
主要研究方向：
主要从事乳制品与水产品加工及质量控制方面的研究。近年来，在胶原蛋白及明胶的生化及功能特性、高蛋白中间水分食品体系中乳清蛋白的稳定性等应用基础研究方面，取得了一定的创新性成绩；为深化我国水产深加工和资源综合利用以及提高高蛋白中间水分食品的整体品质和稳定性奠定了良好的理论基础。
代表性著作：
1)Li J, Wu YT, Ma Y, Lu NY, Regenstein JM, Zhou P*. Effects of addition of hydrocolloids on the textural and structural properties of high-protein intermediate moisture food model systems containing sodium caseinate. Food & Function, 2017, 8:2897-2904.
2)Liu DS, Li JK, Zhang J, Liu XM, Wang M, Hemar Y, Regenstein JM, Zhou P*. Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: physico-chemical properties of the resulting milk protein concentrates. Journal of Food Engineering, 2017, 212:55-64.
3)Lu NY, Zhang X, Song JY, Yu XJ, Regenstein JM, Zhou P*.Enhancement of the stability of insoluble calcium particles using a phospholipid coating. Food Biophysics, 2007, 12:279-288.
4)Zhang ZY, Regenstein JM, Zhou P*（共同通讯）, Yang YL*（共同通讯）. Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. Ultrasonics Sonochemistry, 2017, 34:960-967.
5)Liu DS, Yu Y, Zhang J, Liu XM, Wang M, Hemar Y, Regenstein JM, Zhou P*. Biochemical and physico-chemical changes of skim milk during acidification with glucono-d-lactone and hydrogen chloride. Food Hydrocolloids, 2017, 66:99-109.
6)Hu JH, Zhang JW, Liu DS, Regenstein JM, Zhou P*. Nucleation of amino acid-rich crystals on the surface of dried scallop (Chlamys farreri) during storage: formation mechanism and influence of environmental relative humidity. International Journal of Food Science and Technology, 2016, 51:2064-2070.
7)Hu JH, Li TC, Liu XY, Liu DS*. Seasonal variation of acid-soluble collagens extracted from the swim bladders and skins of bighead carp (Hypophthalmichthys nobilis) and grass carp (Ctenopharyngodon idella). Food Bioscience, 2016, 15:27-33.
8)Lu NY, Zhang W, Weng YY, Chen XX, Cheng Y, Zhou P*. Fabrication of PDMS surfaces with micro patterns and the effect of pattern sizes on bacteria adhesion. Food Control, 2016, 68:344-351.
9)Xu YT, Liu DS, Yang HX, Zhang J, Liu XM, Regenstein JM, Hemar Y, Zhou P*. Effect of calcium sequestration by ion-exchange treatment on the dissociation of casein micelles in model milk protein concentrates. Food Hydrocolloids, 2016, 60:59-66.
10)Nguyen THD, Zhou P, Mustapha A, Lin MS*. Use of aminothiophenol as an indicator for the analysis of silver nanoparticles in consumer products by surface-enhanced Raman spectroscopy. Analyst, 2016, 141:5382-5389.
11)Lu NY, Zhang L, Zhang X, Li J, Labuza TP, Zhou P*. Molecular migration in high-protein intermediate-moisture foods during the early stage of storage: Variations between dairy and soy proteins and effects on texture. Food Research International, 2016, 82:34-43.
12)Liu DS, Wang YY, Yu Y, Hu JH, Lu NY, Regenstein JM, Wang M, Zhou P*. Effects of enzymatic dephosphorylation on infant in vitro gastrointestinal digestibility of milk protein concentrate. Food Chemistry, 2016, 197:891-899.
13)Wen LJ, Liu DS, Hu JH*（共同通讯）, Liu XM, Regenstein JM, Zhou P*（共同通讯）. Variation of insoluble calcium salts in protein adsorption and suspension stability when dispersed in sodium caseinate solutions. Food Hydrocolloids, 2016, 52:311-316.
14)Ni YZ, Wen LJ, Wang L, Dang YL, Zhou P, Liang L*. Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: formation of gel-like micro-particles. International Dairy Journal, 2015, 51:8-15.
15)Liu DS, Nikoo M, Boran G, Zhou P, Regenstein JM*. Collagen and gelatin. Annual Review of Food Science and Technology, 2015, 6:527-557.
16)Liu DS, Zhang X, Li TC, Yang HX, Zhang HC, Regenstein JM, Zhou P*. Extraction and characterization of acid- and pepsin-soluble collagens from the scales, skins and swim-bladders of grass carp (Ctenopharyngodon idella). Food Bioscience, 2015, 9:68-74.
17)Chen YJ, Chen XX, Guo TL, Zhou P*. Improving the Thermostability of β-Lactoglobulin via Glycation: the Effect of Sugar Structures. Food Research International, 2015, 69:106-113.
18)Liu DS, Wei GM, Li TC, Hu JH, Lu NY, Regenstein JM, Zhou P*.Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin. Food Chemistry, 2015, 172:836-843.
