个人简介

周裔彬，男，博士后，江西九江人，现为安徽农业大学茶与食品科技学院副院长，三级教授，博士生导师。安徽省食品营养与卫生专业教育委员会副主任；安徽省食品科与工程专业教育委员会委员；中国粮油协会面制品分会理事；安徽省农产加工技术协会副会长；安徽省农产品加工创新战略联盟理事；安徽省农产品加工岗位专家。主要从事粮油加工、碳水化合物的结构及其改性、食品体系相变与品质控制、谷类营养与安全评价等方面的教学与研究。主持国家基金、国际交流与合作、科技部成果转化、留学基金、省攻关和科技计划等省部级项目近20项；发表论文150多篇，其中30篇被SCI收录；获授权发明专利6项，成果转化4项；获省教学一等奖2项、三等奖1项；省科学技术成果进步三等奖1项；主编“十二五”规划教材—《粮油加工工艺学》和《粮油加工工艺学实验指导书》各1部和“十三五”规划教材—《食品化学》1部，及参编《Food Chemistry》1部。

研究领域

食品化学、农副产品精深加工

食品化学及农产品精深加工

近期论文

1. Zhou Yibin, Dongfeng Wang, Li Zhang, Xianfeng Du, Xiaoling Zhou. Effect of polysaccharides on gelatinization and retrogradation of wheat starch. Food Hydrocolloids, 2008，22(4):505-512.2. Zhou Yibin, Dongfeng Wang, Xiaochun Wan, Li Zhang Xianfeng Du. Effect of tea polysaccharide addition on the properties of bread made from two flours. Journal of Food Processing and Preservation, 2009, 33 (6):798–813. 22.3. Zhou Y.B, Hou G.Q. Studying the effects of phosphate salts on instant fried ramen noodle quality. 2009 AACC International Annual meeting, September 13-16, P50.4.Zhou,Y.B., Gary,G.H. Effects of phosphate salts on the pH values and RVA pasting parameters of wheat flour suspensions. Cereal Chemistry, 2012, 89(1): 38-43.5. Xianfeng Du，Jianhua Jia，Shiying Xu，Yibin Zhou.Molecular Structure of Starch from Pueraria lobata (Willd.) Ohwi Relative to Kuzu Starch. Starch/Stäke，2007(59): 609–6136. Yi-Bin Zhou, Xiao-Chun Wan,* Yan-Yan Shang, JingWei Hu, Lei Shao, Wei Chen, and DaXiang Li. Polyphenol Content of Plasma and Litter after the Oral Administration of Green Tea and Tea Polyphenols in Chickens. Journal of Agricultural and Food Chemistry, 2012, 60(7): 1619-1927. 7.Y. B. ZhOU, X. C. WAN, ?J. W. HU, L. SHAO, Y.Y. SHANG. The effect of green tea and tea catechins on the lipid metabolism of caged laying hens. Indian Journal of Animal Sciences, 2012, 82 (11): 1408–1414.8.Mei Liu, Yibin Zhou*, Yang Zhang, Chen Yu, Shengnan Cao. Preparation and structural analysis of chitosan films with and without sorbitol. Food Hydrocolloids，2013, 33：186-191.9. Na-na Liu, Wei Liu, Dai-jie Wang , Yi-bin Zhou, Xiaojing Lin, Xiao Wanga, Sheng-bo Li . Purification and partial characterization of polyphenol oxidase from the flower buds of Lonicera japonica Thunb. Food Chemistry, 2013, 138:478-483.10. Food Chemistry (Assistant Author), Published in Nova Inc. (USA), 2012.10.11.Mei Liu, Yibin Zhou*, Yang Zhang, Chen Yu, Shengnan Cao. Preparation and structural analysis of chitosan films with and without sorbitol. Food Hydrocolloids，2013, 33：186-191.12.Liang Zhang, Zheng-zhu Zhang, Yi-bin Zhou, Tie-jun Ling, Xiao-chun Wan. Chinese dark teas: Postfermentation, chemistry and biological activities. Food Research International, 2013（53）:600-607.13.Jinbao Huang, Yong Zhang, Yibin Zhou, Zhengzhu Zhang, Zhongwen Xie, Jinsong Zhang, and Xiaochun Wan. Green tea polyphenols alleviate obesity in broiler chickens through the regulation of lipid-metabolism related genes and transcription factor Expression. Journal of Agricultural and Food Chemistry, 2013, 61(36): 8565−8572. 14.Mei Liu, Yibin Zhou∗, Yang Zhang, Chen Yu, Shengnan Cao. Physicochemical, mechanical and thermal properties of chitosan filmswith and without sorbitol. International Journal of Biological Macromolecules，2014,70:340-346.15. J. B. Huang, Y. Zhang, Y. B. Zhou∗, X. C. Wan and J. S. Zhang. Effects of epigallocatechin gallate on lipid metabolism and its underlying molecular mechanism in broiler chickens. Journal of Animal Physiology and Animal Nutrition, 2014(1): 1-9.16.. Yao-bei-ping Zhang, Yi-bin Zhou*, Ba-yi Sang, Xiao-chun Wan,Yan-ou Yang, Jian-li Zhang, Thomas L. Welker, Keshun Liu. Effect of dietary Chinese tea on growth performance, disease resistance and muscle fatty acid profile of channel catfish (Ictalurus punctatus). Aquaculture International. 2015,2(2):683–69817. Songnan Li, Yibin Zhou*, Mei Liu, Yang Zhang, Shengnan Cao. Nutrient composition and starch characteristics of Quercus glandulifera Bl. seeds from China. Food Chemistry, 2015(185):371-375.18.Yang Zhang, Yibin Zhou*, Shengnan Cao, Songnan Li, Shanshan Jin, and Shu Zhang.Preparation, release and physicochemical characterisation of ethyl butyrate and hexanal inclusion complexes with b- and c-cyclodextrin. Journal of Microencapsulation, 2015; 32(7): 711–718.19.Liping Yang, Yibin Zhou*, Yiming Wu, Xin Meng, Yamei Jiang, Haiwei Zhang,Haisong Wang. Preparation and physicochemical properties of three typesof modified glutinous rice starches. Carbohydrate Polymers, 2016,137: 305–313.20.Shu Zhang, Yibin Zhou*, Shanshan Jin, Xin Meng, Liping Yang and Haisong Wang. Preparation and structural characterization of corn starch–aroma compound inclusion Complexes.Journal of the Science of Food and Agriculture, 2017(97): 182–190.21.Mingchun Wang, Peilei Zhu, Shiwei Zhao, Chenzhipeng Nie, Naifu Wang,Xianfeng Du, Yibin Zhou∗. Characterization, antioxidant activity and immunomodulatory activity of polysaccharides from the swollen culms of Zizania latifolia. International Journal of Biological Macromolecules,2017( 95): 809–817. 22.Liping Yang, Yibin Zhou∗, Xiangyu Zheng, Haisong Wang, Naifu Wang. Determination of optimum experimental conditions for preparationand functional properties of hydroxypropylated, phosphorylated andhydroxypropyl-phosphorylated glutinous rice starch. International Journal of Biological Macromolecules, 2017（105）：317–327.23.Liping Yang, Yuesheng Xia, Yuchen Tao, Huihui Geng, Yanyan Ding, Yibin Zhou?. Multi-scale structural changes in lintnerized starches from three coloured potatoes. Carbohydrate Polymers, 2018, 188: 228-235.24.Yuanyuan Ding, Liping Yang, Yuesheng Xia, Yiming Wu, Yibin Zhou, Haisong Wang. Effects of frying on starch structure and digestibility of glutinous rice cakes. Journal of Cereal Science, 2018，83：196-203.25.Shahid Ahmed Junejo, Huihui Geng, Naifu Wang, Haisong Wang, Yuanyuan Ding, Yibin Zhou* & Alam Rashid. Effects of particle size on physiochemical and in vitro digestion properties of durum wheat bran. International Journal of Food Science and Technology，2019, 54, 221–230.26.Shahid A Junejo, Liang Zhang, Liping Yang, NaifuWang,Yibin Zhou*,Yuesheng Xia and HaisongWang. Anti-hyperlipidemic and hepatoprotective properties of wheat bran with different particle sizes. Journal of Science and Food Agriculture, 2019, 99: 1990-1996.27.Haisong Wang, Yiming Wu, Naifu Wang, Li ping Yang, Yibin Zhou*. Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch–lipid complexes during deep-fat frying. Food Chemistry, 2019, 278:515–522.28.Chuan Cao, Mingyu Shen, Jinwei Hu, Jun Qi, Peng Xie & Yibin Zhou. Comparative study on the structure-propertiesrelationships of native and debranched rice starch. CyTA - Journal of Food, 2020, 18(1):84-93.29.Chuan Cao; Li Xu; Peng Xie; Jinwei Hu; Jun Qi;Yibin Zhou* and Lei Cao. The characterization and evaluation of the synthesis of large-ring cyclodextrins (CD9–CD22)and a-tocopherol with enhanced thermal stability. The Royal Society of Chemistry, 2020, 10, 6584–6591.