个人简历

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\r
2.马铃薯加工及其废弃物资源化利用\r
3.环境材料与水处理工程技术"

近期论文

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.\r
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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.\r
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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\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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.\r
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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. \r
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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. \r
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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. \r
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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. \r
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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. \r
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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. \r
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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. \r
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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. \r
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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. \r
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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.