1. Bao, Pengqi, Chen Li, Hu Yue, Wang Yan, Zhou Cunliu*. l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum. Food Chemistry, 2022, 393: 133347.
2. Huang Yajun, Zhang Daojing, Zhang Yinyin, Fang Hongmei, Zhou Cunliu*. Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion. Food Hydrocolloids, 2021, 111: 106367.
3. Zhang Daojing, Zhang Yinyin, Huang Yajun, Chen Li, Bao Pengqi, Fang Hongmei, Zhou Cunliu*. l-Arginine and l-lysine alleviate myosin from oxidation: Their role in maintaining myosin's emulsifying properties. Journal of Agricultural & Food Chemistry, 2021, 69: 3189−3198.
4. Bao Pengqi, Chen Li, Wang Yu, Hu Yue, Wang Yan, Fang Hongmei*, Yang Huamei, Zhang Bao, He Bin, Zhou Cunliu*. Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution. Meat Science, 2021, 179: 108530.
5. Chen Li, Bao Pengqi, Wang Yan, Hu Yue, Fang Hongmei, Yang Huamei, Zhang Bao, He Binbin, Zhou Cunliu*. Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution. LWT-Food Science & Technology, 2021, 153: 112423.
专利
1.周存六, 王纪霞, 陈从贵, 丁亚兰, 方红美. 利用畜禽血液制备碳氧血红蛋白的方法. 专利授权号：201010282355.6.
2.周存六, 秦浩, 许鹏. 一种低钠低磷酸盐肉制品. 专利授权号：201410480482.5
教材
《食品化学》，东南大学出版社 副主编
