赵伟 - 江南大学 - 食品学院

个人简介

赵伟，博士、教授。2009年博士毕业于江南大学食品学院，2012-2013年在美国Universityof Georgia从事博士后研究，2013年入选教育部新世纪优秀人才支持计划，2015年获得国家自然基金“优青”项目。研究方向为食品加工、蛋白质（酶）结构与功能、新型食品功能因子开发与应用，近5年主持国家自然科学基金项目、国家“十二五”863计划、江苏省科技厅等国家和省级项目10多项，博士论文被评为江苏省优秀博士学位论文和全国优秀博士学位论文提名奖，荣获教育部自然科学奖二等奖、中国青少年科技创新奖等国家和省级奖励5项，参编著作2部，发表学术论文60多篇，其中SCI论文40余篇，被主要报导在生命及医学领域取得突破性进展的科研成果及国际热点新闻的美国 NewsRx 科技新闻周报以及专门介绍和点评科学中 New insights美国权威科技媒体VerticalNews作为亮点点评3次，3篇论文被评为Top25(Hottest paper)最热论文。开发的小麦水溶功能蛋白、紫菜功能蛋白等功能蛋白质生物制备技术已在多家企业产业化，经济和社会效益显著。

研究领域

食品加工、蛋白质（酶）结构与功能、新型食品功能因子开发与应用

近期论文

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Feng Lian, Wei Zhao (通讯作者)*, Rui-jin Yang, Yali Tang , Wendy Katiyo. Survival of Salmonellaenteric in skim milk powder with different water activity and water mobility. FoodControl, 2015, 47, 1-6. Wei Zhao, Ruijin Yang, Yiqi Zhang, Li Wu.Sustainable and practical utilization of feather keratin by an innovativephysicochemical pretreatment: high density steam flash-explosion. GreenChemistry, 2012, 14 (12), 3352 - 3360 (IF 8.02) Wei Zhao, Ruijin Yang. Protective Effect ofSorbitol on Enzymes Exposed to Microsecond Pulsed Electric Field. Journalof Physical Chemistry B. 2008, 112, 14018–14025. (IF 4.189) Wei Zhao, Ruijin Yang. Experimental study onconformational changes of lysozyme in solution induced by pulsed electric fieldand thermal stresses. Journal of Physical Chemistry B.2010, 114, 503–510. (IF 4.189) Wei Zhao, Ruijin Yang & Howard Q Zhang.Recent advances in the action of pulsed electric fields on enzymes and foodcomponent proteins. Trends in Food Science and Technology. 2012, 27, 83-96. (IF 4.651) Wei Zhao, Ruijin Yang, Yan-jie Gu, Yali Tang,Chunyang Li. Assessment of pulsed electric fields induced cellular damage inSaccharomyces cerevisiae: Change in performance of mitochondria and cellularenzymes. LWT - Food Science and Technology, 2014, 58, 55-62. Wei Zhao, Ruijin Yang, Yanjie Gu, Chunyang Li.Effects of pulsed electric fields on cytomembrane lipids and intracellularnucleic acids of Saccharomyces cerevisiae. Food Control, 2014, 39, 204-213. Wei Zhao, Ruijin Yang, Yali Tang, Lixin Lu, Xiao Chen. Review: Pulsed ElectricFields Processing of Protein-Based Foods. Food and Bioprocess Technology, 2014, 7, 114-125. Wei Zhao, Ruijin Yang, Yali Tang, WenbinZhang, Xiao Hua. Investigation of the Protein-protein Aggregation of Egg WhiteProteins under Pulsed Electric Fields. Journal of Agricultural and Food Chemistry,2009, 129, 204-208. Wei Zhao, Ruijin Yang, Rongrong Lu, Yali Tang,Wenbin Zhang. Investigation of the Mechanisms of Pulsed Electric Fields onInactivation of Enzyme: Lysozyme. Journal of Agricultural and Food Chemistry,2007, 55 (24), 9850-9858. Wei Zhao , Ruijin Yang , Qi Liang , WenbinZhang , Xiao Hua , and Yali Tang . Electrochemical reaction and oxidation oflecithin under pulsed electric fields (PEF) processing.Journal of Agricultural &Food Chemistry, 2012, 60 (49), 12204–12209. Wei Zhao, Ruijin Yang. Pulsed Electric FieldInduced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin. Foodand Bioprocess Technology, 2012, 5, 1706–1714. Wei Zhao, Ruijin Yang, Howard Q. Zhang, WenbinZhang, Xiao Hua, Yali Tang. Quantitative and real time detection of pulsedelectric fields induced damage on Escherichia coli cells and sublethallyinjured microbial cells using flow cytometry in combination with fluorescenttechniques. Food Control, 2011, 22, 3-4: 566-573. Wei Zhao, Ruijin Yang, Xueqian Shi, Kang Pan,Sha Zhang, Wenbin Zhang & Xiao Hua. Oxidation of oleic acid under pulsedelectric field processing. Food Research International, 2011,44, 1463-1467. Wei Zhao, Ruijin Yang, Mo Wang. Cold storagetemperature following pulsed electric fields treatment to inactivatesublethally injured microorganisms and extend the shelf life of green teainfusions. International Journal of Food Microbiology, 2009, 129, 2 Wei Zhao, Ruijin Yang. The effect of pulsedelectric fields on the inactivation and structure of lysozyme. FoodChemistry, 2008, 110, 334-343. Wei Zhao, Ruijin Yang. Effect ofhigh-intensity pulsed electric fields on the activity, conformation andself-aggregation of pepsin. Food Chemistry, 2009, 114, 777–781. Wei Zhao, Ruijin Yang, Rongrong Lu, Mo Wang,Ping Qian, Wade Yang. Effect of PEF on microbial inactivation andphysical–chemical properties of green tea extracts. LWT - Food Science andTechnology, 2008, 41, 425-431. Wei Zhao, Ruijin Yang, Sha Zhang. Lethal and sublethal injury and kinetics ofEscherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk bypulsed electric fields. Food Control, 2013, 32, 6-12. Wei Zhao, Guimin Xu, Ruijin Yang, WendyKatiyo. Preparation of casein phosphopeptides using a novel continuous processof combining an enzymatic membrane reactor with anion-exchange chromatography. Journalof Food Engineering, 2013, 117, 105-112. Wei Zhao, Vidya Iyer, Floirendo P. Flores,Erik Donhowe and Fanbin Kong. Microencapsulation of tannic acid for oral administrationto inhibit carbohydrate digestion in gastrointestinal tract.Foodand Function, 2013, 4(6):899-905.