姓名： 朱文慧
性别： 女
学历： 博士
职称： 副教授
工作单位： 渤海大学
教育情况：
2012.8～2015.6 中国海洋大学医药学院 博士
2005.9～2008.6 中国海洋大学 食品科学与工程学院 工学硕士
2001.9～2005.7 莱阳农学院（现青岛农业大学）食品科学与工程专业工学 学士
工作经历：
2015年7月至今：渤海大学食品科学与工程学院
2008.7-2012.8：山东泰祥集团研究开发
所受奖项：
山东省技术创新优秀成果优秀论文一等奖；
辽宁省锦州市自然科学学术成果奖 二等奖；
中国食品工业协会科技进步奖 二等奖
主要研究方向：
水产品加工与贮藏，水产品高值化利用；水产食品化学，水产风味化学，水产调味品等
代表性著作：
[1] Wenhui Zhu, Haizhen Huan, Ying Bu, Xuepeng Li, David Shiuan, Jianrong Li*, Xiaotao Sun*. Effects of Hydroxyl Radical Induced Oxidation on the Structure of Jumbo squid (Dosidicus gigas) Myofibrillar Protein [J]. International journal of food science and technology, 2019, 6(54):2159-2168.
[2] Wenhui Zhu, Hongwei Luan, Ying Bu, Xuepeng Li*, Jianrong Li*, Guangren Ji. Flavor characteristics of shrimp sauces with different fermentation and storage time [J]. LWT-Food Science and Technology, 2019,110:142-151.
[3] Hongwei Luan, Wenhui Zhu*, Yue Li, Ying Bu*, Xuepeng Li, Yongxia Xu, Shumin Yi, Jianrong Li. Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction. Journal of Aquatic Food Product Technology, 2020,1(29):15-27.
[4] Wenhui Zhu, Lunwei Zhu, Wanlin Yang, Ying Bu*, Jianrong, Li Xuepeng Li*. Optimization of the enzymatic hydrolysis assisted by Ultra-high pressure processing of Alaska pollock frame for improving flavour. Journal of Aquatic Food Product Technology, 2020 6(29):567-576.
[5] Wenhui Zhu, Wei He, Fei Wang, Ying Bu*, Xuepeng Li & Jianrong Li*. Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua). International journal of food science and technology, 2021, 1(56), 402-412.
[6] Ying Bu, Lunwei Zhu, Wenhui Zhu*, He Liu, Jianrong Li, Yongxia Xu, Xuepeng Li. Physicochemical and Flavour Characteristics of Maillard Reaction Products Derived from Aloididae aloidi Muscle Enzymatic Hydrolysates Coupled with Ultra-High Pressure, International journal of food science and technology, 2021, 4(56):1766-1776.
[7] Wenhui Zhu, Yue Li, Ying Bu*, Jianrong Li, Xuepeng Li*. Effects of Nanowarming on Water Holding Capacity, Oxidation and Protein Conformation Changes in Jumbo Squid (Dosidicus gigas) Mantles. LWT-Food Science and Technology, 2020, 129,109511.
[8] Wenhui Zhu, Hongwei Luan, Ying Bu*, Xuepeng Li, Jianrong Li, Yuyu Zhang*. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce, Journal of the Science of Food and Agriculture, 2021, 101(8):3140-3155.
[9] Wenhui Zhu*, Hongwei Luan, Wei He, Ying Bu, Shumin Yi, Xuepeng Li*, Jianrong Li, Yuyu Zhang. Changes of protease activity in anchovy sauce with different fermentation and storage time. Food Research International, 2021, 144, 110349.
[10] Wenhui Zhu, Haizhen Huan, Yue Li, Ying Bu*, Jianrong Li, Xuepeng Li*. Changes in Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas) Mantle subjected to Ultrasonic-assisted Thawing, Food Science, 2021,42(05):68-76.
[11] Ying Bu, Yingnan Liu, Hongwei Luan, Wenhui Zhu*, Xuepeng Li and Jianrong Li*, Characterization and Structure-Activity Relationship of Novel Umami Peptides isolated from Thai Fish Sauce, Food & Function, 2021,12,5027-5037.
[12] Ying Bu, Wei He, Lunwei Zhu, Wenhui Zhu*, Jianrong Li, He Liu, Xuepeng Li*. Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi, International Journal of Food Science & Technology, 2021,56(12):6484-6496.
[13] Wenhui Zhu, Wei He, Wenxuan Wang, Ying Bu*, Xuepeng Li, Jianrong Li*, Yuyu Zhang. Effects of Thermoultrasonic Treatment on Characteristics of Micro-nano particles and Flavor in Greenland Halibut Bone Soup, Ultrasonics Sonochemistry, 2021, 79, 105785.
[14] Ying Bu, Yingnan Liu, Hongwei Luan, Wenhui Zhu*, Xuepeng Li, Jianrong Li*. Changes in protease activity during fermentation of fish sauce and the correlation with antioxidant activity, Journal of the Science of Food and Agriculture, 2021, DOI: 10.1002/jsfa.11658
[15] Wei He, Wenhui Zhu*, Ying Bu, Wenxuan Wang, Xuepeng Li, Jianrong Li, Yuyu Zhang*. Formation of colloidal micro-nano particles and flavor characteristics of Greenland halibut bone soup, Journal of Food Science, 2021, DOI:10.1111/1750-3841.15979
[16] Ying Bu1, Menglin Han1, Guizhi Tan, Wenhui Zhu*, Xuepeng Li, Jianrong Li*. Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability, LWT-Food Science and Technology, 2021, 154, 112715.
[17] Wenhui Zhu*, Wenting Xu, Menglin Han, Ying Bu, Xuepeng Li, Jianrong Li*. Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix Linnaeus protein isolate. Food Chemistry, 2021, 131664.
[18] 朱文慧，步营，励建荣，李学鹏，王玉亭，仪淑敏，徐永霞，沈琳，一种基于水提取和二次酶解制备海鲜调味料的方法，ZL201810324886.3
