蔡克周｜合肥工业大学｜学者主页

2026

微冻贮藏对酱卤鸡肉品质的影响

刘嫣嫣，谢勇，蔡克周，王兆明，周辉，徐宝才

《肉类研究》

2026

食源性致病菌快速检测技术研究进展

陈洪周，牛婧媛，李琦，任玉伟，蔡克周，叶应旺

《现代食品科技》

2026

电子束辐照对鹅汤风味品质的影响

晋琦，刘迪，汪振威，汪永，蔚德宽，田静，蔡克周

《美食研究》

2026

不同用途糯米粉品质分析

夏阳，袁怀波，王雅妮，孙立佳，于雷，蔡克周

《合肥工业大学学报(自然科学版)》

2026

Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly

Jingnan Lu, Honglie Ding, Jiajin Sun, Lizhang Wu, Manzi Hu, Kang Xu, Wang Huimin, Xingguang Chen, Kezhou Cai, Baocai Xu

Food Chemistry X

DOI

2026

Effects and mechanism of litchi shell polyphenols on the formation of free and bound heterocyclic aromatic amines in roasted pork patties

Xiaojun Huang, Qi Chen, Min Qian, Fei Ma, Kezhou Cai, Peijun Li, Xiaofang Zeng, Weidong Bai, Xiangluan LI, Guanghui Li, Hao Dong (246379)

Food Research International

DOI

2026

Ultra-high pressure-assisted aging tailors goose meat flavor by promoting lipid-derived aroma formation and limiting sulfur/nitrogen off-odors

Huanhuan Cai, Zhijie Bao, Yang Wang, Ping Li, Kezhou Cai, Baocai Xu

Food Bioscience

DOI

2026

A Novel Bimetallic Nanozyme-Driven Fluorescence–Colorimetric Dual-Mode Platform for the Rapid Detection of Escherichia coli O157:H7 in Meat Products

Hongzhou Chen, Weichao Wu, Mengyu Li, Yang Liu, Chuanfu Lu, Qi Li, Yuwei Ren, Baocai Xu, Yingwang Ye, Kezhou Cai

Foods

DOI

2026

Spoilage characteristics and mechanisms of dominant spoilage Bacteria in fresh beef stored at ice temperature: Insights from in situ analysis and metabolomics

Sunyan Wang, Kezhou Cai, Ping Li, Yang Wang, Zhijie Bao, Xiaoyu He, Wendi Zhang, Feiran Xu, Baocai Xu

Food Research International

DOI

2026

Temperature dependence of Bacillus cereus spores: effects on sporulation, germination behavior, and inner membrane protein responses

Mengya Li, Kequan Xing, Sunyan Wang, Xin Liu, Kezhou Cai, Baocai Xu

Food Research International

DOI

2026

Acetic acid-assisted controlled drying improves the room-temperature solubility of gelatin by suppressing chain crystallization and aggregation

Cheng Tang, Yujuan Xu, Zhijie Bao, Xinlian Su, Huanhuan Cai, Xie Y, Xingguang Chen, Hui Zhou, Kezhou Cai, Beibei Xu

Food Research International

DOI

2026

A Superparamagnetic Platform Enhanced with Metal-Modified Carbon Dots for Rapid Dual-Modal Detection of Staphylococcus aureus

H T Chen, M Li, Wu Wx, Yang Liu, Chuanfu Lu, Qi Li, Yuwei Ren, Yingwang Ye, Baocai Xu, Kezhou Cai

Biosensors

DOI

2026

Synergistic effects of lipid degradation and the Maillard reaction: Decoding the flavor formation of charcoal-grilled lamb skewers based on flavoromics, sensomics, metabolomics, and lipidomics

Che Shen, Xinyu Jiang, Jiajin Sun, Meiyi Li, Ran Wang, Yunhui Zhang, Jing Tian, Lizhang Wu, Xiongfeng He, Bo Wang, Kezhou Cai, Baocai Xu

Food Research International

DOI

2026

Multiscale Coupling From Mastication to Retronasal Aroma Perception: The PG‐DTCFN Model and Multiphysics Simulation

Che Shen, Xiongfeng He, Zihao Li, Zidong Chen, Jiajin Sun, Xinyu Jiang, Yunhui Zhang, Lizhang Wu, Ran Wang, Jingnan Lu, Bo Wang, Kezhou Cai, Baocai Xu

Advanced Science

DOI

2026

Fermentation-derived umami peptides from animal-based foods: Mechanistic insights, nutritional benefits, and technological innovations

Hira Nawazish, Che Shen, Ran Wang, Jingnan Lu, 程杰顺, Huimin Wang, Kezhou Cai, Baocai Xu

Food Research International

DOI

2026

Intelligent bilayer films based on polyvinyl alcohol/carboxymethyl cellulose-chitosan for efficient preservation and real-time freshness indication of beef

Yinghui Zhang, Xin Liu, Wei Cui, Zhaoming Wang, Kezhou Cai, Hui Zhou, Baocai Xu

International Journal of Biological Macromolecules

DOI

2026

Investigation on digestibility differences of pea type III resistant starch induced by extrusion, frying and baking

Kaixiao Zeng, Jiali Shi, Zhimin Ma, Yifan Xue, Lijuan Wang, Kezhou Cai, Siyuan Liu

Food Research International

DOI

2026

Effect of a mixture of Lactobacillus sakei and Staphylococcus xylosus on the fermentation quality of chicken breast meat

Yajun Liu, Shengxiang Qi, Hui Zhou, Kezhou Cai, Xianbao Li, Zongyuan Zhen, Jingjun Li

Journal of the Science of Food and Agriculture

DOI

2026

Decoding the dynamic formation of bolus: A multimodal fusion and simulation framework for texture perception-regulated oral processing

Che Shen, Xinyu Jiang, Lizhang Wu, Zidong Chen, Zihao Li, Ran Wang, Wenxi Qi, Yi Zhang, Xinying Zhou, Bo Wang, Kezhou Cai, Baocai Xu

Food Research International

DOI

2026

Development of functionalized gelatin: Recent advances, challenges and prospects

Cheng Tang, Kezhou Cai, Xing Liu, Mengya Li, Zhijie Bao, Huanhuan Cai, Jiyang Chu, Yong Xie, Hui Zhou, Baocai Xu

Food Hydrocolloids

DOI

2026

Enhancement of chicken soup quality induced by low-voltage electrostatic field assisted stewing: a novel strategy for salt reduction

Zhiliang Wang, Che Shen, Di Liu, Qi Jin, Hongmei Fang, Xingyong Chen, Xingyong Chen, Xingguang Chen, Xingguang Chen, Kezhou Cai, Baocai Xu

Food Research International

DOI

2025

不同零售渠道下生鲜猪肉微生物多样性及保鲜技术研究进展

孟晴，李平，周辉，李琦，蔡克周，徐宝才

《肉类研究》

2025

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定

徐斐然，王玉，王晓静，崔伟，王永坤，周辉，王兆明，蔡克周，章宝，徐宝才

《食品科学》

2025

低压静电场对家庭预制菜豆角烧牛肉冻藏期间品质的影响

葛乐正，吴雨，张佳伟，胡海梅，陈开松，周治，蔡克周，徐宝才，孙芸

《中国调味品》

2025

Synergistic co–delivery of curcumin and N–acetylneuraminate via bigel: Enhanced stability, antioxidant performance, and controlled release during in vitro digestion

Ying Qian, Xu Lu, Mengke Li, Xiangsong Chen, Jianglin Chen, Kezhou Cai, Lili Cao, Min Pang

Food Chemistry X

DOI

2025

Reinforcing the recrystallization and digestion resistance of pea starch through sequential electron beam irradiation, debranching, and heat-moisture treatment

Kaixiao Zeng, Jiali Shi, Minming Xu, Lijuan Wang, Kezhou Cai, Fazheng Ren, Siyuan Liu

Food Hydrocolloids

DOI

2025

Insight into the structural deterioration of biosynthesized holoferritin upon thermal treatment

Ranran Pang, Kai Zhou, Yong Xie, Qingyue Wang, Han Li, Xin Tong, Rong Sheng, Yuanyuan Wang, Hai Chen, Kezhou Cai, Binpeng Xu, Baocai Xu, Baocai Xu, Baocai Xu

International Journal of Biological Macromolecules

DOI

2025

Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin

Cheng Tang, Yujuan Xu, Yong Xie, Yong Xie, Xing Liu, Mengya Li, Ying Qian, Zhaoming Wang, Hui Min Zhou, Kezhou Cai, Baocai Xu

Food Hydrocolloids

DOI

2025

Dual antioxidant delivery based on liposome sustained release system: Molecular mechanisms for inhibiting lipid oxidation and benzo[a]pyrene formation in Chinese sausage

Jingnan Lu, Lizhang Wu, Ran Wang, Xingguang Chen, Kezhou Cai, Baocai Xu

Food Chemistry

DOI

2025

Visible light-mediated degradation of benzo(a)pyrene in smoked sausages by liposome-encapsulated hydrogenated TiO₂: insights into mechanisms and pathways

Jingnan Lu, Manzi Hu, Xingguang Chen, Ziyan Li, Wen Nie, Kezhou Cai, Baocai Xu

Food Chemistry

DOI

2025

Identification of transmembrane channel–like 4-targeting saltiness–enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilities

Lifang Zou, Zhaoming Wang, Xingguang Chen, Shasha Zheng, Feiran Xu, Kezhou Cai, Hui Min Zhou, Guiran Xiao, Baocai Xu

Food Chemistry

DOI

2025

Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study

Ran Wang, Di Liu, Zhenwei Wang, Changhong Wu, Che Shen, Jingnan Lu, Wen Nie, Dekuan Wei, Kezhou Cai, Baocai Xu

Food Research International

DOI

2025

Mechanisms of gel formation in collagen/hydroxypropyl methylcellulose aqueous mixtures below the threshold for macroscopic phase separation

Cheng Tang, Yujuan Xu, Yong Xie, Xiaoyan Liu, Zhaoming Wang, Hui Min Zhou, Kezhou Cai, Baocai Xu

International Journal of Biological Macromolecules

DOI

2025

Prediction of lipid oxidation and polycyclic aromatic hydrocarbons in grilled sausages based on optimized back propagation neural network and computer vision

Hebao Mei, Xing Wei, Manzi Hu, Hui Min Zhou, Gongwei Chen, Kezhou Cai, Baocai Xu

Journal of Food Measurement & Characterization

DOI

2025

Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork

Hebao Mei, Zhihao Gong, Honglie Ding, Manzi Hu, Bin Xu, Wu Wang, Kezhou Cai, Baocai Xu

LWT

DOI

2025

Yeast protein derived salty peptides improve the bioavailability of sodium-reduced pork gel by enhancing the abilities of digestion and absorption

Lifang Zou, Xingguang Chen, Zhaoming Wang, Feiran Xu, Feiran Xu, Kezhou Cai, Hui Min Zhou, Guiran Xiao, Baocai Xu

Food Bioscience

DOI

2025

Aloe vera Extract-Based Carbon Quantum Dots-Modified Mixed-Phase TiO2 Nanoflowers for Photocatalytic Degradation of Benzo(a)pyrene in Smoked Sausages and Smoke Environments

Jingnan Lu, Ran Wang, Kezhou Cai, Hui Zhou, Baocai Xu

Journal of Agricultural and Food Chemistry

DOI

2025

Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork

Xueya Wang, Ping Li, Xingguang Chen, Wei Cui, Shenyu Ni, Huaxing Xu, Yujuan Xu, Kezhou Cai, Hui Min Zhou, Baocai Xu

Food Research International

DOI

2025

Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine

Yinghui Zhang, Wei Cui, Hui Min Zhou, Lifang Zou, Zhaoming Wang, Kezhou Cai, Baocai Xu

Foods

DOI

2025

Effects of Lactarius deliciosus on the Shelf Life and Microbial Diversity of Fat‐Reduced Emulsified Sausage

Kai Zhou, Liwei Nian, Chunxiao Wang, Kezhou Cai, Bao Zhang, Baocai Xu

Journal of Food Processing and Preservation

DOI

2024

水溶性半纤维素抑制馒头中淀粉消化与提升质构品质

盛益凡，马志敏，蔡克周，周辉，徐宝才，刘思源

《食品研究与开发》

2024

鹅骨鲜味肽的发酵工艺优化及多肽组学分析

冯芯蕊，王冉，章宝，张云凯，蔡克周

《食品研究与开发》

2024

基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比

王琳，韩森森，李聪，蔡克周，周辉，徐宝才

《现代食品科技》

2024

带鱼酶解工艺研究及海鲜调味汁的制备

王冉，冯芯蕊，范雯，吴涛安，章宝，周辉，蔡克周

《中国调味品》

2024

Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.

Jiawei Zhang, Dandan Du, Yujuan Xu, Zhaoming Wang, Kezhou Cai, Qingmei Zeng, Hui Zhou, Bao-Cai Xu

The Journal of the Science of Food and Agriculture

DOI

2024

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3.

Xinrui Feng, Ran Wang, Jing-Nan Lu, Qingfei Du, Kezhou Cai, Bao Zhang, Bao-Cai Xu

Food Chemistry

DOI

2024

A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons.

Jing-Nan Lu, Yun-Kai Zhang, Hui Zhou, Kezhou Cai, Bao-Cai Xu

Food Chemistry

DOI

2024

Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor.

Ran Wang, Xinrui Feng, Zhihao Gong, Xing-Yong Chen, Kezhou Cai, Hui Zhou, Bao-Cai Xu

Journal of Agricultural and Food Chemistry

DOI

2024

Machine vision combined with deep learning–based approaches for food authentication: An integrative review and new insights

Che Shen, Ran Wang, Hira Nawazish, Bo Wang, Kezhou Cai, Baocai Xu

Comprehensive Reviews in Food Science and Food Safety

DOI

2024

Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors

Tong Ji, Xinran Dong, Lei Wei, Yuanyuan Xue, Xuefeng Wang, Kezhou Cai, Hui Min Zhou, Zhaoming Wang, Baocai Xu, Feiran Xu

Food Chemistry

DOI

2024

Bifunctional photocatalyst/hydrogel composites: Synergistic effects and degradation mechanisms for the degradation of benzo(a)pyrene in smoked sausages

Jingnan Lu, Ran Wang, Manzi Hu, Kezhou Cai, Xinglan Du, Jieshun Cheng, Haimei Hu, Hui Zhou, Baocai Xu

Food Chemistry

DOI

2024

Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety

Manzi Hu, Jingnan Lu, Hebao Mei, Honglie Ding, Kezhou Cai, Hui Min Zhou, Baocai Xu

Food Chemistry

DOI

2024

Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds

Che Shen, Ran Wang, Qi Jin, Xingyong Chen, Kezhou Cai, Baocai Xu

Food Chemistry

DOI

2024

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation

Huaxing Xu, Xinlian Su, Hui Min Zhou, Xinglan Du, Yujuan Xu, Zhaoming Wang, Long Chen, Kezhou Cai, Baocai Xu

International Journal of Biological Macromolecules

DOI

2023

肉源凝固酶阴性葡萄球菌对多环芳烃的消减作用

刘航航，潘琼，罗慧婷，蔡克周，徐宝才，李沛军

《食品研究与开发》

2023

Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.

Jingnan Lu, Ling Kong, Hong-mei Fang, Kezhou Cai, Hui Zhou, Baocai Xu

The Journal of the Science of Food and Agriculture

DOI

2023

Evaluating the colour formation and oxidation effect of Leuconostoc mesenteroides subsp. IMAU:80679 combining with ascorbic acid in fermented sausages

Lingjie Kong, Jieying Deng, Kezhou Cai, Ying Wu, Jinxia Ge, Baocai Xu

Food Bioscience

DOI

2023

Phenolic compounds in grape seed extract inhibiting the formation of benzo[a]pyrene in baked bacon related to scavenging free radicals and attenuating maillard reaction

Yun-Kai Zhang, Yu‐zhu Li, Hongmei Fang, Yong Wang, Kezhou Cai, Hui Zhou, Bao-Cai Xu

LWT

DOI

2023

Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.

Xiaomin Zhang, Gao‐feng Hu, Chao-yang Xu, Wen Nie, Kezhou Cai, Hong-mei Fang, Baocai Xu

The Journal of the Science of Food and Agriculture

DOI

2023

Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages.

Jing-Nan Lu, Ran Wang, Xinrui Feng, Kezhou Cai, Hui Zhou, Bao-Cai Xu

Food Chemistry

DOI

2023

Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat

Teng Hui, Zheng-Hui Fang, Nazimah Hamid, Qian-Li Ma, Kezhou Cai

LWT

DOI

2023

A novel biosensor utilizing the peroxidase-like activity of bovine spleen ferritin for highly sensitive detection of tetracycline antibiotics

Yichen Zhu, Kai Zhou, Rong Sheng, Yuanyuan Wang, Hui Zhou, Kezhou Cai, Baocai Xu

Journal of Food Composition and Analysis

DOI

2023

Identification of antioxidant peptides targeting Keap1-Nrf2-ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl.

Lifang Zou, Xia Yu, Kezhou Cai, Bao-Cai Xu, Cong-Gui Chen, Guiran Xiao

Food Research International

DOI

2023

Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities

Lifang Zou, Xia Yu, Kezhou Cai, Baocai Xu, Conggui Chen, Guiran Xiao

International Journal of Biological Macromolecules

DOI

2023

Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics

Xia Yu, Xixi Wang, Lifang Zou, Kezhou Cai, Jing-zhi Pan, Conggui Chen

Food Chemistry

DOI

2022

利用粒子群算法优化反向传播人工神经网络模型预测熏肠中4种多环芳烃含量

邢巍，刘兴运，许朝阳，惠腾，王石宇，蔡克周，周辉，陈从贵，徐宝才

《肉类研究》

2022

腌料对烤鹅肝品质特性的影响

张晓敏，张云凯，李欣洋，王冉，章宝，蔡克周

《食品研究与开发》

2022

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Shi-Jie Xu, Ping Li, Fei Han, Hui Zhou, Kai Zhou, Ying Wang, Kezhou Cai, Cong Li, Baocai Xu

Foods

DOI

2022

Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat

Xing-Yun Liu, Wei Xing, Zhao-Yang Xu, Xiaomin Zhang, Hui Zhou, Kezhou Cai, Baocai Xu, Cong-Gui Chen

Foods

DOI

2022

Isolation and Identification of Anti-Inflammatory Peptide from Goose Blood Hydrolysate to Ameliorate LPS-Mediated Inflammation and Oxidative Stress in RAW264.7 Macrophages

Yeye Du, Shuangjie Zhu, Ran-Juh Wang, Xing-Yong Chen, Kezhou Cai

Molecules

DOI

2022

Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigation

I. Khan, Chong Wang, Kezhou Cai

Frontiers in Nutrition

DOI

2022

Isolation and Identification of Antioxidative Peptide from Goose Liver Hydrolysate to Ameliorate Alcohol-Mediated Oxidative Stress Damage in HHL-5 Hepatocytes

Yeye Du, Zhihong. Chen, Haiyan Wei, Shuangjie Zhu, Kezhou Cai

Molecules

DOI

2022

Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage

W. Xing, Xing-Yun Liu, Chao-Yang Xu, Muhammad Salman Farid, Kezhou Cai, Hui Zhou, Cong-Gui Chen, Baocai Xu

LWT

DOI

2022

Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

P. Li, Hui Zhou, Zhi-Qi Wang, Sam Al-Dalali, Wen Nie, Feiran Xu, Cong Li, Pei-Jun Li, Kezhou Cai, Baocai Xu

Meat Science

DOI

2022

An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures

Zhiqi Wang, P. Li, Hui Zhou, Baocai Xu, Kezhou Cai, Pei-Jun Li, Kai Zhou, Zhaoming Wang, Qingrong Han

Journal of food processing and preservation

DOI

2022

Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

Xiaomin Zhang, Chaoyang Xu, Teng Hui, Kezhou Cai, Hui Min Zhou, Conggui Chen, Baocai Xu

Food Control

DOI

2021

食品中痕量多环芳烃检测技术的研究进展

邢巍，刘兴运，许朝阳，张晓敏，蔡克周，陈从贵，徐宝才

《食品安全质量检测学报》

2021

课程思政视域下对食品类通识课课堂教学的探索与实践——以“中国传统食品的现代加工”为例

庞敏，蔡克周，程杰顺，操丽丽

《农产品加工》

DOI

2021

两种可食用膜对酱卤牛肉保鲜品质的影响研究

陈猛，白玉荣，汪永，胡高峰，邢巍，蔡克周

《肉类工业》

2021

Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds.

Gao‐feng Hu, Kezhou Cai, Yu‐zhu Li, Teng Hui, Zhenyu Wang, Cong-Gui Chen, Baocai Xu, Dequan Zhang

Food Research International

DOI

2021

γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage

Yu‐zhu Li, Kezhou Cai, Gao‐feng Hu, Wen Nie, Xing-Yun Liu, Wei Xing, Baocai Xu, Cong-Gui Chen

DOI

2021

Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions

Yu‐zhu Li, Kezhou Cai, Gao‐feng Hu, Qianhui Gu, Pei-Jun Li, Baocai Xu, Cong-Gui Chen

DOI

2020

生姜和辣椒及其活性组分对卤煮牛肉中杂环胺生成的影响

李雨竹，汪永，谢婷婷，郑威，刘兴运，徐宝才，蔡克周

《肉类研究》

2020

熟化方式对酱卤风味牛肉品质及多环芳烃含量的影响

胡高峰，汪永，孙苏月，邢巍，陈从贵，蔡克周

《肉类研究》

2020

食品加工过程中多环芳烃生成的影响因素及控制研究进展

胡高峰，蔡克周，李雨竹，谢婷婷，李沛军，陈从贵，徐宝才

《食品研究与开发》

2020

Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage

Wen Nie, Kezhou Cai, Yu‐zhu Li, Gao‐feng Hu, Wei Xing, Xi-Xi Wang, Yu Wang, Cong‐gui Chen

DOI

2020

Effect of salt mixture on flavor of reduced‐sodium restructured bacon with ultrasound treatment

Yu Zhou, Yu Wang, Qiong Pan, Xi-Xi Wang, Pei-Jun Li, Kezhou Cai, Cong‐gui Chen

Food Science & Nutrition

DOI

2020

Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages

Fei Ma, Wenya Wang, Wu Wang, Kezhou Cai, Ya‐Fang Shang, Conggui Chen, Baocai Xu

Journal of Food Science and Technology

DOI

2020

Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice

Xixi Wang, Xia Yu, Yu Wang, Peijun Li, Baocai Xu, Kezhou Cai, Conggui Chen

Food & Function

DOI

2019

丙烯酰胺和苯并芘诱导秀丽隐杆线虫生殖腺细胞凋亡研究

聂文，屠泽慧，郭肖颖，蔡克周

《食品研究与开发》

2019

减盐对重组培根理化性质和多环芳烃生成的影响

李雨竹，胡高峰，浦馨源，聂文，蔡克周，陈从贵，徐宝才

《食品安全质量检测学报》

2019

红曲红色素和多糖改善卤煮牛肉色泽的研究

汪永，李赟，王超，王惠惠，胡高峰，王旭，陈莉莉，蔡克周

《肉类工业》

2019

加工工艺对酱卤风味汤料品质的影响

汪永，王超，李雨竹，陈莉莉，刘兴运，蔡克周

《肉类工业》

2019

Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin

Shiyi Li, Linxian Li, Xiao-Xu Zhu, Cheng Ning, Kezhou Cai, Cun-Liu Zhou

Food Hydrocolloids

DOI

2019

Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system.

Wen Nie, Kezhou Cai, Yu‐zhu Li, Zehui Tu, Bing Hu, Cun-Liu Zhou, Cong-Gui Chen, Shao-Tong Jiang

The Journal of the Science of Food and Agriculture

DOI

2018

食品加工过程中多环芳烃生成机理的研究进展

聂文，屠泽慧，占剑峰，蔡克周，姜绍通，陈从贵

《食品科学》

2018

传统酱卤牛肉老汤成分分析研究

史华利，聂文，朱星海，段劲宇，屠泽慧，杨华，蔡克周

《肉类工业》

2018

γ射线辐照对猪肉糜加工特性及安全性影响研究

聂文，杜叶叶，屠泽慧，李雨竹，蔡克周

《肉类工业》

2018

低剂量丙烯酰胺多世代持续暴露对秀丽隐杆线虫的损伤作用

屠泽慧，聂文，郭肖颖，蔡克周

《生态毒理学报》

2018

Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network.

Yan Chen, Kezhou Cai, Zehui Tu, Wen Nie, Tuo Ji, Bing Hu, Cong-Gui Chen, Shao-Tong Jiang

The Journal of the Science of Food and Agriculture

DOI

2018

Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat

Kezhou Cai, Wen-Jie Shao, X. Chen, Y. Campbell, M. Nair, S. Suman, C. Beach, M. C. Guyton, M. Schilling

Poultry Science

DOI

2018

Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages

Wen Nie, Kezhou Cai, Yuzhu Li, Shuo Zhang, Yu Wang, Jie Guo, Conggui Chen, Baocai Xu

Molecules

DOI

2018

Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions

Yu Wang, Ying Zhou, Peijun Li, Xixi Wang, Kezhou Cai, Conggui Chen

Food Chemistry

DOI

2017

愈创木酚对卤煮牛肉中多环芳烃含量的影响

陈炎，杨潇，屠泽慧，聂文，蔡克周，张静，胡斌，陈从贵，姜绍通

《食品科学技术学报》

2017

香兰素和维生素C对卤煮牛肉中杂环胺含量的影响

聂文，屠泽慧，张静，蔡克周，姜绍通，陈从贵

《食品安全质量检测学报》

2017

基于BP神经网络的烟熏香肠色泽预测研究

陈炎，屠泽慧，聂文，季拓，刘敏，张静，杨潇，蔡克周，陈从贵，姜绍通

《食品研究与开发》

2017

葛根素和大蒜素对烟熏香肠中多环芳烃含量的影响

聂文，屠泽慧，蔡克周

《肉类工业》

2017

猪血浆杀菌工艺研究

聂文，屠泽慧，卢进峰，蔡克周

《肉类工业》

2016

Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs.

Kaiqiang Wang, Shui-Zhong Luo, Xi-Yang Zhong, Kezhou Cai, Jing Cai, Shao-Tong Jiang, Zhi Zheng

Journal of Food Science

DOI

2015

超声波处理对猪血浆蛋白功能性质的影响

吕璐，陈炎，乔连杰，凌云霄，吴明文，蔡克周，姜绍通

《肉类研究》

2015

烟熏液对卤煮牛肉中12种多环芳烃含量的影响

杨潇，蔡克周，胡斌，陈炎，刘亚茜，孟俊祥，姜绍通，陈从贵

《肉类研究》

2015

外源成分对肉制品中杂环胺抑制效果的研究进展

陈炎，蔡克周，杨潇，刘亚茜，潘丽军，姜绍通，陈从贵

《食品科学》

2014

血浆蛋白粉腥味物质来源及脱腥工艺研究

江城，吴启韵，屠鲁彪，吕璐，凌云霄，程杰顺，蔡克周

《农产品加工(学刊)》

2014

正交实验优化制备高乳化性血浆蛋白粉的工艺条件

凌云霄，江城，蔡克周，王雅静

《肉类工业》

2014

A novel method to stabilize meat colour: ligand coordinating with hemin

Cun-Liu Zhou, Shengjiang Tan, Jun Yu Li, Xiaoyan Chu, Kezhou Cai

Journal of food science and technology

DOI

2013

响应面法优化红外制备高凝胶性血浆蛋白粉工艺

凌云霄，江城，郑娟，陈海龙，吴启韵，姜绍通，蔡克周

《肉类研究》

2013

正交试验优化低钠火腿肠生产的复合配比

凌云霄，殷嘉忆，蔡克周，王旗，姜绍通，陈从贵

《肉类研究》

2013

不同贮运条件对猪血挥发性盐基氮的影响

喻洪湛，王雅静，罗志良，张秀民，凌云霄，蔡克周

《肉类工业》

2013

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan.

F. Ma, Cong-Gui Chen, Lei Zheng, Cun-Liu Zhou, Kezhou Cai, Zhuo Han

Meat Science

DOI

2013

Optimization by Response Surface Methodology of Infrared Radiation-Assisted Modification of Plasma Protein Powder for Enhanced Heat-Induced Gel Strength

Kezhou Cai

Meat Research

2012

血浆蛋白粉对猪肉凝胶中挥发性风味物质的影响

常瑞红，陈从贵，蔡克周，卢琳，卢进峰，陈昌好

《肉类研究》

2012

环介导等温扩增检测猪血中金黄色葡萄球菌

蔡克周，薛崇浪，张旻，王旗，凌云霄，蒋龙飞，江城，姜绍通

《肉类研究》

2012

液熏灌肠质构改良配方的研究

王旗，姜绍通，蔡克周，潘丽军

《肉类研究》

2012

添加麦芽糊精和烟酸对猪血红蛋白粉色泽及其稳定性影响

蔡克周，姜绍通，程杰顺，凌云霄，屠鲁彪，卢进峰

《农产品加工(创新版)》

2012

石榴籽油微胶囊化的工艺研究

程杰顺，姜绍通，蔡克周，熊丹丹

《农产品加工(创新版)》

2012

卷式膜超滤浓缩猪血浆工艺研究

蔡克周，凌云霄，王旗，喻洪湛，卢进峰，吴明文

《肉类工业》

2012

Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels

Xia Yu, Cong-Gui Chen, Kezhou Cai, Cun-Liu Zhou, D. Mao, Gao-Jun Sun

Food Science and Biotechnology

DOI

2012

Effect of carboxy-hemoglobin on color stability of cooked pork sausage

Cun-Liu Zhou, Ji-Xia Wang, Hui Wang, Lin Zhang, Kezhou Cai

Food Science and Biotechnology

DOI

2011

液熏灌肠产品加工工艺研究

何宇洁，蔡克周，刘梦杰，潘丽军

《肉类研究》

2011

酶解猪血浆蛋白粉制备ACE抑制肽的工艺优化

张振环，王添明，陈从贵，蔡克周，卢进峰

《肉类研究》

2011

山核桃壳烟熏液对低温灌肠品质的影响

蔡克周，姜绍通，何宇洁，潘丽军

《食品科学》

2011

血球蛋白肽生产关键技术及其在食品工业中的应用

喻洪湛，蔡克周，王雅静，卢进峰，程榆茗

《肉类工业》

2011

血球蛋白酶解物制备及其在仔猪中的应用

张立娟，毛文军，夏继华，蔡克周，吴明文，王雅静

《养猪》

2011

我国畜禽产品质量安全存在的问题与对策

于福满，蔡克周，程榆茗

《中国食物与营养》

2010

猪血蛋白肽功能性质的研究

张立娟，吴明文，赵得录，蔡克周，陈卫涛，程榆茗

《肉类研究》

2010

血源性腌肉色素研究进展

王纪霞，王瑞华，王海波，孙明胜，杨国锋，肖贺，蔡克周，周存六，陈从贵

《食品科学》

2010

复合嫩化剂对猪肉嫩化效果的研究

季宏飞，卢进峰，蔡克周，程榆茗

《肉类研究》

2010

猪血浆蛋白与大豆蛋白在乳化肠中的应用

蔡克周，张立娟，孔保华，姜绍通

《食品研究与开发》

2010

嗜酸乳杆菌菌粉的加工技术研究

程艳薇，刘春梅，谭书明，蔡克周，王连鹏

《食品科技》

2010

生猪绿色健康养殖探究

于福满，蔡克周，陈卫涛，程榆茗

《中国动物检疫》

2010

猪血中功能性物质的分离纯化及其应用

杨桂有，蔡克周，吴明文，程榆茗

《肉类工业》

2010

猪血中SOD的制备工艺及其应用研究

周存六，程元珍，方红美，蔡克周

《肉类工业》

2010

动物血液免疫球蛋白的制备及其在畜禽生产中的应用

杨桂有，蔡克周，程榆茗

《饲料广角》

2010

Method for preparing animal blood plasma albumen powder

Jin-Feng Lu, Cun-Liu Zhou, Hong-mei Fang, Liu-Cui Shi, Wu Wang, Kezhou Cai, Cong-Gui Chen

2009

猪血中生物活性物质的开发与应用

杨桂有，蔡克周，程榆茗

《肉类研究》

2009

功能性肉制品研究进展

王林山，蔡克周，张立娟，程榆茗

《肉类研究》

2009

我国肉品企业的发展壮大

张立娟，蔡克周，程榆茗

《肉类研究》

2009

N极克对仔猪生长性能的影响

闵林刚，蔡克周

《当代畜牧》

2009

复合生物菌对仔猪生产性能的影响

郭增良，蔡克周，高容龄

《畜牧产业》

2009

血红素补铁剂对断奶仔猪生长和抗病性能的影响

蔡克周，郭增良，刘飞

《饲料广角》

2009

浅谈我国猪血资源的开发与利用现状

杨桂有，蔡克周，程榆茗

《肉类工业》

2008

枯草芽孢杆菌JA产生的脂肽类抗生素-iturin A的纯化及电喷雾质谱鉴定

陈华，袁成凌，蔡克周，郑之明，余增亮

《微生物学报》

2007

Damaging Effect of Low Energy N+Implantation on Aspergillus niger Spores

王力生，蔡克周，程茂基，陈丽娟，刘雪兰，张束清，余增亮

Plasma Science and Technology

2007

空气负离子暴露对秀丽隐杆线虫(Caenorhabditis elegans)的生物学效应

蔡克周，刘雪兰，郭巧芝，许永建，陈华，余增亮

《生态毒理学报》

2007

A Preliminary Study of the Application of a Model Animal-Caenorhabidity elegans'Exposure to a Low-Energy Ion Irradiation System

刘雪兰，蔡克周，冯慧云，许安，袁航，余增亮

Plasma Science and Technology

2006

黑曲霉酸性蛋白酶酶学性质的研究

赵彩艳，程茂基，蔡克周，陈丽娟，汤海鸥

《饲料博览》

2005

N+注入选育黑曲霉益生菌及其突变菌株产酶条件的研究

程茂基，陈丽娟，蔡克周，余增亮，张束清

《微生物学报》

2005

N+注入选育益生菌及其产酶条件的研究

程茂基，陈丽娟，蔡克周，余增亮，张束清

《安徽农业大学学报》

2005

N～+注入选育高产酸性蛋白酶益生菌及其分子机理的研究

蔡克周

《安徽农业大学》

2005

棉籽饼有毒物质及其脱毒方法研究进展

石秀侠，程茂基，蔡克周，陈丽娟

《饲料博览》

2005

N+注入选育产蛋白酶益生菌及其生物学效应研究

程茂基，陈丽娟，蔡克周，计峰，孟秀丽，赵彩艳，石秀侠，余增亮，张束清，虞龙

《激光生物学报》

2005

黑曲霉液体发酵产β-葡聚糖酶培养基的优化

赵彩艳，程茂基，陈丽娟，蔡克周，汤海鸥，石秀侠

《畜牧与饲料科学》

2004

棉籽饼有毒物质及其脱毒方法

石秀侠，程茂基，蔡克周，陈丽娟

《中国家禽》

DOI

2004

牛乳蛋白源生物活性肽研究进展

蔡克周，程茂基，张槐椿，陈丽娟

《饲料博览》

精选作品

期刊论文

微冻贮藏对酱卤鸡肉品质的影响

食源性致病菌快速检测技术研究进展

电子束辐照对鹅汤风味品质的影响

不同用途糯米粉品质分析

Revealing the mechanistic correlation between volatile flavor retention and cooking oil fume reduction in stir-fried pork belly

Effects and mechanism of litchi shell polyphenols on the formation of free and bound heterocyclic aromatic amines in roasted pork patties

Ultra-high pressure-assisted aging tailors goose meat flavor by promoting lipid-derived aroma formation and limiting sulfur/nitrogen off-odors

A Novel Bimetallic Nanozyme-Driven Fluorescence–Colorimetric Dual-Mode Platform for the Rapid Detection of Escherichia coli O157:H7 in Meat Products

Spoilage characteristics and mechanisms of dominant spoilage Bacteria in fresh beef stored at ice temperature: Insights from in situ analysis and metabolomics

Temperature dependence of Bacillus cereus spores: effects on sporulation, germination behavior, and inner membrane protein responses

Acetic acid-assisted controlled drying improves the room-temperature solubility of gelatin by suppressing chain crystallization and aggregation

A Superparamagnetic Platform Enhanced with Metal-Modified Carbon Dots for Rapid Dual-Modal Detection of Staphylococcus aureus

Synergistic effects of lipid degradation and the Maillard reaction: Decoding the flavor formation of charcoal-grilled lamb skewers based on flavoromics, sensomics, metabolomics, and lipidomics

Multiscale Coupling From Mastication to Retronasal Aroma Perception: The PG‐DTCFN Model and Multiphysics Simulation

Fermentation-derived umami peptides from animal-based foods: Mechanistic insights, nutritional benefits, and technological innovations

Intelligent bilayer films based on polyvinyl alcohol/carboxymethyl cellulose-chitosan for efficient preservation and real-time freshness indication of beef

Investigation on digestibility differences of pea type III resistant starch induced by extrusion, frying and baking

Effect of a mixture of Lactobacillus sakei and Staphylococcus xylosus on the fermentation quality of chicken breast meat

Decoding the dynamic formation of bolus: A multimodal fusion and simulation framework for texture perception-regulated oral processing

Development of functionalized gelatin: Recent advances, challenges and prospects

Enhancement of chicken soup quality induced by low-voltage electrostatic field assisted stewing: a novel strategy for salt reduction

不同零售渠道下生鲜猪肉微生物多样性及保鲜技术研究进展

基于计算机筛选与分子模拟技术的宁夏肉牛血红蛋白源抗氧化肽的鉴定

低压静电场对家庭预制菜豆角烧牛肉冻藏期间品质的影响

Synergistic co–delivery of curcumin and N–acetylneuraminate via bigel: Enhanced stability, antioxidant performance, and controlled release during in vitro digestion

Reinforcing the recrystallization and digestion resistance of pea starch through sequential electron beam irradiation, debranching, and heat-moisture treatment

Insight into the structural deterioration of biosynthesized holoferritin upon thermal treatment

Differences in the properties and structures of gelatin prepared by drying below and above the gelation temperature and their inspiration for the development of room-temperature soluble gelatin

Dual antioxidant delivery based on liposome sustained release system: Molecular mechanisms for inhibiting lipid oxidation and benzo[a]pyrene formation in Chinese sausage

Visible light-mediated degradation of benzo(a)pyrene in smoked sausages by liposome-encapsulated hydrogenated TiO₂: insights into mechanisms and pathways

Identification of transmembrane channel–like 4-targeting saltiness–enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilities

Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study

Mechanisms of gel formation in collagen/hydroxypropyl methylcellulose aqueous mixtures below the threshold for macroscopic phase separation

Prediction of lipid oxidation and polycyclic aromatic hydrocarbons in grilled sausages based on optimized back propagation neural network and computer vision

Microwave synergistic steam reheating: A promising method for maintaining flavor and reducing advanced glycation end products in braised pork

Yeast protein derived salty peptides improve the bioavailability of sodium-reduced pork gel by enhancing the abilities of digestion and absorption

Aloe vera Extract-Based Carbon Quantum Dots-Modified Mixed-Phase TiO2 Nanoflowers for Photocatalytic Degradation of Benzo(a)pyrene in Smoked Sausages and Smoke Environments

Integrated microbiome and metabolomics analysis of spoilage characteristics of modified atmosphere packaged pork

Enhancement of Antioxidant Activity, Stability, and Structure of Heme-Peptides by L-Lysine

Effects of Lactarius deliciosus on the Shelf Life and Microbial Diversity of Fat‐Reduced Emulsified Sausage

水溶性半纤维素抑制馒头中淀粉消化与提升质构品质

鹅骨鲜味肽的发酵工艺优化及多肽组学分析

基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比

带鱼酶解工艺研究及海鲜调味汁的制备

Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3.

A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons.

Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor.

Machine vision combined with deep learning–based approaches for food authentication: An integrative review and new insights

Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors

Bifunctional photocatalyst/hydrogel composites: Synergistic effects and degradation mechanisms for the degradation of benzo(a)pyrene in smoked sausages

Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety

Chemometrics methods, sensory evaluation and intelligent sensory technologies combined with GAN-based integrated deep-learning framework to discriminate salted goose breeds

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation

肉源凝固酶阴性葡萄球菌对多环芳烃的消减作用

Degradation of polycyclic aromatic hydrocarbons (PAHs) in smoked sausages by ultraviolet irradiation.

Evaluating the colour formation and oxidation effect of Leuconostoc mesenteroides subsp. IMAU:80679 combining with ascorbic acid in fermented sausages

Phenolic compounds in grape seed extract inhibiting the formation of benzo[a]pyrene in baked bacon related to scavenging free radicals and attenuating maillard reaction

Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds.

Composite starch films as green adsorbents for removing benzo[a]pyrene from smoked sausages.

Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat

A novel biosensor utilizing the peroxidase-like activity of bovine spleen ferritin for highly sensitive detection of tetracycline antibiotics

Identification of antioxidant peptides targeting Keap1-Nrf2-ARE pathway from in vitro digestion of pork sausage with partial substitution of NaCl by KCl.

Angiotensin-converting enzyme inhibitory peptide IVGFPAYGH protects against liver injury in mice fed a high‑sodium diet by inhibiting the RAS and remodeling gut microbial communities

Insights into the in vitro digestibility of pork myofibrillar protein with different ionic polysaccharides from the perspective of gel characteristics

利用粒子群算法优化反向传播人工神经网络模型预测熏肠中4种多环芳烃含量

腌料对烤鹅肝品质特性的影响

Myofibrillar Protein Interacting with Trehalose Elevated the Quality of Frozen Meat

Assessing Impacts of Additives on Particulate Matter and Volatile Organic Compounds Produced from the Grilling of Meat

Isolation and Identification of Anti-Inflammatory Peptide from Goose Blood Hydrolysate to Ameliorate LPS-Mediated Inflammation and Oxidative Stress in RAW264.7 Macrophages

Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigation

Isolation and Identification of Antioxidative Peptide from Goose Liver Hydrolysate to Ameliorate Alcohol-Mediated Oxidative Stress Damage in HHL-5 Hepatocytes

Application of artificial neural network to predict benzo[a]pyrene based on multiple quality of smoked sausage

Analysis of flavor formation during the production of Jinhua dry-cured ham using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS).

An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures

Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging

食品中痕量多环芳烃检测技术的研究进展

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