姓名：邹烨
性别：女
学历：博士
职称：副研究员
工作单位：江苏省农业科学院
教育情况：
(1) 2011.9–2015.12, 江苏大学, 食品科学, 博士, 导师: 吴向阳
(2) 2008.9–2011.6, 江苏大学, 应用化学, 硕士, 导师: 吴向阳
(3) 2004.9–2008.6, 江苏大学, 化学（师范）, 学士, 导师:舒和庆
工作经历：
(1) 2018.10-至今, 江苏省农业科学院, 农产品加工研究所, 副研究员
(2) 2016.2-2018.9, 江苏省农业科学院, 农产品加工研究所, 助理研究员
(3) 2016.2-2018.1, 江苏省农业科学院, 博士后，合作导师：徐为民
所受奖项:
1. 中国商业联合会科学技术奖，全国商业科技进步奖，二等奖；
2. 2017年度江苏省农业科学院科学技术奖；
3. 2020-2021年度，江苏省苏北发展特聘专家。
主要研究方向：
动物源副产物综合利用与高值化开发
代表性著作：
1. Ye Zou, Di Jiang, Pingping Xu, Yan Huang, Rui Fang, Daoying Wang*, Weimin Xu*. 2020. Evaluation of the postmortem ageing process of beef M. semitendinosus based on ultrasound-assisted L-histidine treatment. Ultrasonics – Sonochemistry, 69, 105265.
2. Haibo Shi, Xinxiao Zhang, Xiao Chen, Rui Fang, Ye Zou*, Daoying Wang*, Weimin Xu. 2020. How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein. Food Chemistry, 328, 127144.
3. Xiao Chen, Ye Zou*, Daoying Wang*, Guoyuan Xiong, Weimin Xua. 2020. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein. Food Chemistry, 127369.
4. Ye Zou, Haibo Shia, Pingping Xu, Di Jiang, Xinxiao Zhang, Weimin Xu*, Daoying Wang*. 2019. Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism. Ultrasonics – Sonochemistry, 59, 104735.
5. Ye Zou, Heng Yang, Pengpeng Li, Muhan Zhang, Xinxiao Zhang, Weimin Xu*, Daoying Wang*. 2019. Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein. Poultry Science, 98: 1925-1933.
6. Ye Zou, Haibo Shi, Xiao Chen, Pingping Xu, Di Jiang, Weimin Xu*, DaoyingWang*. 2019. Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment. International Journal of Biological Macromolecules, 139: 810-817.
7. Ye Zou, Heng Yang, Muhan Zhang, Xinxiao Zhang, Weimin Xu*, Daoying Wang*. 2019. The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef. Asian-Australas Journal of Animal Science, 32: 1611-1620.
8. Ye Zou, Huan Bian, Pengpeng Li, Zhilan Sun, Chong Sun, Muhan Zhang, Zhimin Weimin Xu*, Daoying Wang*. 2018. Optimization and physicochemical properties of nutritional protein isolate from pork liver with ultrasound-assisted alkaline extraction. Aniaml Science Journal, 89: 456-466.
9. Ye Zou, Kun Zhang, Huan Bian, Muhan Zhang, Chong Sun, Weimin Xu*, Daoying Wang*. Rapid tenderizing of goose breast muscle based on actomyosin dissociation by low-frequency ultrasonication. Process Biochemistry, 2018, 65: 115-122.
10. Ye Zou, Pingping Xu, Muhan Zhang, Zhilan Sun, Chong Sun, Weimin Xu*, Jingxuan Cao, Daoying Wang*. Effects of different ultrasound power on physicochemical property and functional performance of chicken actomyosin. International Journal of Biological Macromolecules, 2018, 113: 640-647.
11. Ye Zou, Pingping Xu, Pengpeng Li, Panpan Cai, Muhan Zhang, Zhilan Sun, Chong Sun, Weimin Xu*, Daoying Wang*. 2017. Effect of ultrasound pre-treatment on the characterization and properties of collagen extracted from soft-shelled turtle (Pelodiscus sinensis). LWT - Food Science and Technology, 82: 72-81.
12. 王立, 邹烨*, 张新笑, 陈琳, 吴海虹, 王道营. 高稳定性鸭肝多肽饮品的配方优化及其抗氧化性能[J]. 食品科学, 2018, 39(18): 255-261.
13. 张坤, 王道营, 张淼, 诸永志, 邹烨*, 徐为民. 高强度超声对鹅胸肉嫩度及品质的影响[J]. 食品科学, 2018, 39(15): 122-127.
14. 杨恒, 时海波, 邹烨*, 王道营, 徐为民, 李鹏鹏, 张新笑. 超声波辅助酸提鸡肺胶原蛋白的持油性和乳化性[J]. 江苏农业学报, 2019, 35(4): 940-947.
15. 时海波, 邹烨*, 杨恒, 张新笑, 王道营, 苗颖. 美拉德反应产物生物活性及衍生危害物安全控制研究进展[J]. 食品工业科技, 2019, 40(22): 325-333.
16. 张坤, 邹烨*, 王道营*, 张新笑, 陈琳, 诸永志, 徐为民. 高强度超声处理对鹅胸肉肌动球蛋白特性的影响[J]. 食品科学, 2018, 39(21): 59-65.
17. 邹烨, 蔡盼盼, 王立, 王道营*, 周涛, 徐为民. 超声辅助酶法提取中华鳖裙边胶原蛋白及其热稳定性能[J]. 食品科学, 2018, 39(02): 254-259.
18. 王立, 邹烨*, 张坤, 于海*. 响应面试验优化超声辅助碱提鸭肝蛋白工艺及其抗氧化性能[J]. 食品科学, 2017, 38(18): 222-228.
19. 王立, 卞欢, 吴海虹, 邹烨*,徐为民. 超声辅助酶解鹅肝蛋白的动力学和热力学及酶解物抗氧化性能[J]. 江苏农业学报, 2017, 33(6): 1395-1401.
