个人简介
曾凡逵，男，1980年生，食品科学博士，副研究员，硕导。2004年6月在吉首大学获食品科学与工程专业工学学士学位，2006年6月在暨南大学获食品科学与工程专业工学硕士学位，2010年6月在华南理工大学获食品科学专业工学博士学位。2010年7月至2011年7月供职于中国热带农业科学院农产品加工研究所，任助理研究员。2011年8月26日起供职于中国科学院兰州化学物理研究所，任助理研究员。2013年入选中国科学院“西部之光”人才培养对象，2014年4月晋升为项聘副研究员，2017年7月晋升为副研究员，2019年通过硕士生导师资格认定。2019年4月至2020年4月，梅西大学访问学者。
研究领域
1.食品营养学与安全
2.马铃薯加工及其废弃物资源化利用
3.环境材料与水处理工程技术
近期论文
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Dan Xu, Xiaoping Zhou, Chunni Lei, et al. Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation. 2020, 44(7):n/a-n/a.
Hong Liu, Jie Zheng, Pengzhan Liu, et al. Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper ( Piper nigrum L.). 2018, 55(6):2130-2142.
Dan Xu, Xiaoping Zhou, Chunni Lei, Yan Shang, Yuci Zhao, Zhaojun Wang, Fankui Zeng*, Gang Liu*. Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation, Journal of Food Processing and Preservation, 2020
Fan-kui Zeng*, Hong Liu, Hui Yu, Jin-chun Cheng, Guo-qiang Gao, Yan Shang, Gang Liu*. Effect of Potato Flour on the Rheological Properties of Dough and the Volatile Aroma Components of Bread [J]. American Journal of Potato Research, 2019, 96(1): 69-78.
Cheng-Yu Jin, Dan Xu, Fan-kui Zeng*, Yu-ci Zhao, Yan-chen Yang, Guo-qiang Gao, Guo-hong Wen, Gang Liu. A Simple Method to Prepare Raw Dehydrated Potato Flour by Low-Temperature Vacuum Drying [J], International Journal of Food Engineering, 2017. DOI: 10.1515/ijfe-2017-0127.
Dan Xu, Hong Liu, Cheng-yu Jin, Chun-mei Cao, Wen-gang Li, Fan-kui Zeng*, Yu-ci Zhao, Gang Liu*. A new potato variety grown in China suitable for raw eating [J], European Food Research and Technology, 2018, 244(5):851-860.
Cheng-yu Jin, Fan-kui Zeng*, Gang Liu. Recovery of Protease Inhibitors from Potato Fruit Water by Expanded Bed Adsorption Chromatography in Pilot Scale, 2018, 95(1):1-8.
Cheng-yu Jin, Hong Liu, Dan Xu, Fan-kui Zeng*, Yu-ci Zhao, Hai Zhang, Gang Liu*. Glycoalkaloids and phenolic compounds in three commercial potatocultivars grown in Hebei, China[J], 2018, 7(2): 156-162.
Hong Liu, Jie Zheng, Pengzhan Liu, Fankui Zeng*. Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.)[J]. Journal of Food Science and Technology, 2018,55(9): 1-13.
Zeng Fan-kui, Liu Gang. China’s turning potato to new staple food needs novel semi-finished ingredients[C], The XVIII Euro Food Chem conference，October 13-16, 2015, Madrid, Spain.
Zeng Fan-kui, Zhou Tian-hong, Liu Gang. Fresh mashed potato as the partial substitution to wheat flour in bread, chiffon cake and cookies[C]. 2015 Beijing World Potato Congress,July 28-30, 2015, Beijing, China.“Develop Together for a Better Future”，pp. 106-107.
Zeng Fan-kui, Liu Hong, Liu Gang. Physicochemical Properties Of Starch Extracted FromColocasiaEsculenta (L.) Schott (bun-long Taro) Grown In Hunan, China[J]. Starch/st？rke, 2014, 66: 142-148.
Zeng Fan-kui, Liu Hong, Ma Peng-jun, et al. Recovery Of Native Protein From Potato Root Water By Expanded Bed Adsorption With AmberliteXad7hp[J]. Biotechnology And Bioprocess Engineering, 2013, 18(5): 981-988.
Zeng Fan-kui, Ning Zheng-xiang,Wang Yong-hua, et al. Application of enzymatic synthesized glycerol monooleate in the manufacture of low fat ice cream[J]. Journal of Food Biochemistry, 2012, 36(1): 116-121.
Zeng Fan-kui, Yang Bo, Wang Yong-hua, et al. Enzymatic production of monoacylglycerols with camellia oil by glycerolysisreaction[J]. Journal of American Oil Chemists, 2010, 87:531-537.
Liu Hong, Zeng Fan-kui (共同第一), Wang Qing-huang, et al. The Effect Of Cryogenic Grinding And Hammer Milling On The Flavour Quality Of Ground Pepper (piper Nigrum L.)[J]. Food Chemistry, 2013, 141(4): 3402-3408.
Liu Hong, Zeng Fan-kui, Wang Qing-huang, et al. Studies On The Chemical And Flavor Qualities Of White Pepper (piper Nigrum L.) Derived From Five New Genotypes[J]. European Food Research And Technology, 2013, 237(2): 245-251.
Shi Yong-qin, Zeng Fan-kui, Zhou Tian-hong, et al. Rapid synthesis of acetylated potato starch by microwave heating with iodine as catalyst[J]. Asian Journal of Chemistry, 2014, 26: 23.
Yang Bo, Wang Wei-fei, Zeng Fan-kui, et al. Production and oxidative stability of a soybean oil containing conjugated linoleic acid produced by lipase catalysis[J]. Journal of Food Biochemistry, 2011, 35(6): 1612-1618.
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