个人简介
1992年9月---1996年7月：山东大学化学与化工学院应用化学专业
1996年7月---1999年9月：安徽省化工研究院精细化工研究室
1999年9月---2004年7月：中国科学技术大学化学与材料科学学院有机化学专业
2004年7月---：合肥工业大学食品科学与工程学院
其他：
1999年9月---2004年7月：美国西奈山医学院作访问学者开设课程
食品化学，乳品及肉制品工艺学
近年的科研项目（五年内）
1.国家自然资金项目：基于外源性氨基酸稳定血红蛋白的机制研究(21272051)
2.国家自然资金项目：猪肌原纤维蛋白热诱导凝胶对外源性氨基酸的响应规律及机制研究(21542008)
3.安徽省自然资金项目：碳氧血红蛋白对肉制品色泽稳定性及安全性的影响研究(1208085MC43)获奖情况
《肉类研究》编委，中国畜产品加工研究会理事2.Patent
♦周存六,王纪霞,陈从贵,丁亚兰,方红美.利用畜禽血液制备碳氧血红蛋白的方法.201010282355.6(已授权)
♦周存六,周倩,朱洋洋，叶慧琼，方红美,陈从贵.利用畜禽血液制备香肠的方法.201210411290.X(已授权)
♦周存六,李军红,朱光亚.一种泡椒凤爪浸泡液.申请号：201310494215.9(已授权)
♦陈从贵,施刘翠,方红美,周存六.一种畜禽血浆蛋白粉的制备方法.申请号：201010282361.1(已授权)
♦王武,陈从贵,詹昌玲,翟颖丝,方红美,周存六.低盐休闲禽肉干制品的加工方法.申请号：200910144274.7(已授权)
♦周存六,秦浩,许鹏.一种低钠低磷酸盐肉制品.申请号：201410480482.5(已授权)
♦周存六,诸晓旭,许鹏,郑亚东,李诗义.一种乳化香肠及其制作方法.申请号：201510864912.8
♦郑亚东, 许鹏, 杨曦, 党润卿. 一种香肠加工方法.申请号：201610940881.4
近期论文
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1.Paper
♦Xu,Peng,Zheng,Yadong,Zhu,Xiaoxu,Li,Shiyi,Zhou,Cunliu*.l-Lysineandl-arginineinhibittheoxidationoflipidsandproteinsofemulsionsausagebychelatingironionandscavengingradical.Asian-AustralasianJournalofAnimalSciences,2018,DOI:https://doi.org/10.5713/ajas.17.0617.
♦LiShiyi1,ZhengYadong1,XuPeng,ZhuXiaoxu,ZhouCunliu*.l-Lysineandl-arginineinhibitmyosinaggregationandinteractwithacidicaminoacidresiduesofmyosin:Theroleinincreasingmyosinsolubility.FoodChemistry,2018,242:22-28.
♦ZhuXiaoxu,NingCheng,LiShiyi,XuPeng,ZhengYadong,Zhou,Cunliu*.Effectsofl-lysine/l-arginineontheemulsionstability,textural,rheologicalandmicrostructuralcharacteristicsofchickensausages.InternationalJournalofFoodScienceandTechnology,2018,53:88-96.
♦FuYuan1,ZhengYadong1,LeiZhen,XuPeng,Zhou,Cunliu*.Gellingpropertiesofmyosinasaffectedbyl-lysineandl-argininebychangingthemainmolecularforcesandmicrostructure.InternationalJournalofFoodProperties,20:S884-S898.
♦LeiZhen,FuYuan,ZhengYadong,XuPeng,&ZhouCunliu*.Effectsofl-lysineonthermalgelationpropertiesofchickenbreastactomyosin.FoodScience&Biotechnology,2017,26:549-556.
♦LiPeijun,JiaShanshan,ZhouCunliu,FangHongmei,&ChenConggui*.ProtectiveroleoflactobacillusfermentumR6againstclostridiumperfringensinvitroandinchickenbreastmeatundertemperatureabuseconditions.InnovativeFoodScience&EmergingTechnologies,2017,41:117-123.
♦LeiZhen,FuYuan,XuPeng,ZhengYadong,&ZhouCunliu*.Effectsofl-arginineonthephysicochemicalandgelpropertiesofchickenactomyosin.InternationalJournalofBiologicalMacromolecules,2016,92:1258-1265.
♦XuPeng,ZhuXuefeng,TanShengjiang,QinHao,ZhouCunliu*.Theroleofmonoxidehemoglobinincolorimprovementofchickensausage.FoodScienceandBiotechnology,2016,25:409-414.
♦MaFei,QinHao,ShiKefu,ZhouCunliu,ChenConggui,HuXiaohua,ZhengLei*.Feasibilityofcombiningspectrawithtexturedataofmultispectralimagingtopredicthemeandnon-hemeironcontentsinporksausages.FoodChemistry,2016,190:142-149.
♦MaFei,QinHao,ZhouCunliu,WangXia,ChenConggui,ZhengLei*.Rapidandnon-destructivedetectionofironporphyrincontentinporkusingmultispectralimagingapproach.FoodAnalyticalMethods,2016,9:1180-1187.♦QinHao,XuPeng,ZhouCunliu*,WangYajing.Effectsofl-arginineonwaterholdingcapacityandtextureofheat-inducedgelofsalt-solubleproteinsfrombreastmuscle.LWT-FoodScienceandTechnology,2015,63:912-918.
♦ZhouCunliu*,YeHuiqiong,WangHui,QinHao,LiJunhong.Coordinationofl-arginineandironcationimprovesstabilityofhemoglobinconcentrates.EuropeanFoodResearchandTechnology,2015,240:743-751.
♦ZhouCunliu*,YeHuiqiong,NishiumiTadayuki,QinHao,ChenConggui.l-Histidineenhancesstabilityofhemoglobinconcentratesbycoordinatingwithfreeiron,FoodResearchInternational,2014,62:637-643.
♦ZhouCunliu*,TanShengjiang,LiJun,ChuXiaoyan,CaiKezhou.Anovelmethodtostabilizemeatcolour:ligandcoordinatingwithhemin.JournalofFoodScienceandTechnology,2014,51:1213-1217.
♦ZhouCunliu*,LiJun,TanShengjiang.EffectofL-lysineonthephysicochemicalpropertiesofporksausage.FoodScienceandBiotechnology,2014,23:775-780.
♦TanShengjiang,ZhouCunliu*,HanZhuo,LiJun,QinHao.Combinedeffectofmonoxidehemoglobinandsodiumnitriteonphysicochemical,microbiologicalandsensorypropertiesofporksausage.AdvanceJournalofFoodScienceandTechnology,2014,6:417-423.
♦ZhouCunliu*,LiJun,TanShengjiang,SunGaojun.Effectsofl-arginineonphysicochemicalandsensorycharacteristicsofporksausage.AdvanceJournalofFoodScienceandTechnology,2014,6:660-667.
♦ZhouCunliu*,ZhangLin,WangHui,ChenConggui.Evaluationofstrawberrypigmentsasporksausagecoloran.FoodScienceandTechnologyResearch,2013,19:583-589.
♦ZhouCunliu*,LiJun,TanShengjiang,YeHuiqiong.SelectiveextractionofberberineandpalmatinefromawaterextractofHuangbai.PakistanJournalofPharmaceuticalSciences,2013,26:1023-1025.
♦MaFei,ChenConggui*,ZhengLei*,ZhouCunliu,CaiKezhou,HanZhuo.Effectofhighpressureprocessingonthegelpropertiesofsalt-solublemeatproteincontainingCaCl2andk-carrageenan.MeatScience,2013,95:22-26.
♦ZhouCunliu*,ZhangLin,WangHui,ChenConggui.Effectofamaranthuspigmentsonqualitycharacteristicsofporksausages.Asian-AustralasianJournalofAnimalSciences,2012,25:1493-1498.
♦ZhouCunliu*,WangJixia,WangHui,ZhangLin,CaiKezhou.Theeffectofcarboxyhemoglobinoncolorstabilityofcookedporksausage.FoodScienceandBiotechnology,2012,21:267-272.
♦ZhouCunliu*,WangHui,ChenYunlong,ChenConggui.Effectofl-cysteineandlactoseoncolorstabilityofporcineredbloodcellduringfreeze-dryingandpowderstorage.FoodScienceandBiotechnology,2012,21:669-674.♦YuXia,ChenConggui,CaiKezhou,ZhouCunliu,MaoDaorong,SunGaojun.Combinedeffectsofbloodplasmapowder,agar,andmicrobialtransglutaminaseonphysicochemicalandtexturalpropertiesofporkmusclegels.FoodScienceandBiotechnology,2012,21:941-950.
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