个人简介：

邹辉，工学博士，副教授，硕士研究生导师，山东农业大学“1512”工程第四层次人才，美国马萨诸塞州立大学访问学者。主持国家自然科学基金、山东省自然科学基金、山东省重点研发子课题各1项；以第一、通讯作者于Food Chemistry、Food Science and Human Wellness、LWT-Food Science and Technology等期刊发表SCI论文20余篇。

主要研究方向：

采用计算化学、化学计量学的技术方法研究食品加工、贮藏过程中的品质变化以及食品功能组分与受体互作的分子机制。主要涉及：

1. 食品组分的分离、鉴定、光谱解析与多元统计

2. 食品加工、贮藏过程的品质评价及数学建模

3. 分子团簇的结构解析及功能评价

4. 功能组分与靶蛋白互作的分子机制。

代表性科研项目：

1. 国家自然科学基金青年基金，No. 32202236，30万，主持

2. 山东省自然科学基金青年基金，No. ZR2021QC49，15万，主持

代表性科研论文：

1. Zhang, W.; Huang, D.; Liu, Y.; Guan, H.; Wang, M.; Chen, H.; Zou, H.; Li D., Effects of high pressure processing on structural changes, aggregation, and binding mechanisms of β-Lactoglobulin with typical polyphenols. Food Chemistry 2024, 458, 140265.

2. Zhang, W.; Guan, H.; Wang, M.; Wang, W.; Pu, J.; Zou, H.; Li, D., Exploring the relationship between small peptides and the t1r1/t1r3 umami taste receptor for umami peptide prediction: A combined approach. Journal of Agricultural and Food Chemistry 2024,72 (23),13262-13272.

3. Zou, H.; Ben, T.; Wu, P.; Waterhouse, I. N.; Chen, Y., Effective anti-inflammatory phenolic compounds from dandelion：Identification and mechanistic insights using UHPLC-ESI-MS/MS, fluorescence quenching and anisotropy, molecular docking and dynamics simulation. Food Science and Human Wellness 2023, 12, 2184-2194.

4. Zhang, W.; Zhuang, S.; Guan, H.; Li, F.; Zou, H.; Li, D., New insights into the anti-apoptotic mechanism of natural polyphenols in complex with Bax protein. Journal of Biomolecular Structure and Dynamics 2023,42(6),3081-3093.

5. Wu, P.; Ben, T.; Zou, H.; Chen, Y., PARAFAC modeling of dandelion phenolic compound fluorescence relation to antioxidant properties. Journal of Food Measurement and Characterization 2022, 16, 2811-2819.

6. Ben, T.; Wu, P.; Zou, H.; Chen, Y., Characterization of nitrite degradation by polyphenols in sea buckthorn (Hippophae rhamnoides L.) by density function theory calculations. LWT - Food Science and Technology 2021,149,111884.

7. Zou, H.; Xu, Z.; Zhao, L.; Wang, Y.; Liao, X., Effects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucoside. Food Chemistry 2019,285,22-30.

8. Zou, H.; Ma, Y.; Liao, X.; Wang, Y., Effects of high pressure processing on the copigmentation reaction of pelargonidin-3-glucoside and catechin. LWT - Food Science and Technology 2019,108,240-246.

9. Zou, H.; Ma, Y.; Xu, Z.; Liao, X.; Chen, A.; Yang, S., Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing. Food Chemistry 2018,247,81-88.

联系方式：邮箱：zouhui@sdau.edu.cn