吴泽宇-食品与生物工程学院

- 姓名：吴泽宇
- 职务：
- 职称：副教授、硕导
- 所属系：食品科学与工程系
- 邮箱：wuzeyu@hfut.edu.cn
- 办公地点：食生楼708

个人简介
研究领域
科研项目
学术成果
荣誉奖项

学习经历：

2002年9月-2006年6月，合肥工业大学，生物技术专业，理学学士学位。

2006年9月-2012年6月，合肥工业大学，农产品加工及贮藏工程专业，工学博士学位。

工作经历：

2012年6月-2020年12月合肥工业大学助理研究员。

2019年8月-2020年8月加拿大农业部圭尔夫食品研究中心国家留学基金委访问学者。

2020年12月-至今合肥工业大学副教授。

1.食品功能因子绿色高效制备及功能食品开发
2.农产品物理加工技术研究与产品开发（超声波、超高压、超临界、超级组装）

1.安徽省科技重大专项项目：预制调理主食关键技术研发及新产品创制（项目号18030701161），2018.06-2020.12，课题校内主持人。
2.安徽省重点研究与开发计划项目：高效优质饲草种植与配套饲草青贮加工技术（项目号2022j11020005），2022.01-2024.12，课题主持人。
3.安徽省重点研究与开发计划项目：年产1000吨蔬菜全粉加工关键技术研究及应用（项目号1704a07020094），2017.01-2020/12，课题主持人。
4.安徽省自然科学基金面上项目：银杏内酯B-10-O-烟酸酯抗脑缺血活性评价及脑靶向转运机制研究（项目号1808085MC77），2018.07-2021.06，课题主持人。合肥工业大学应用培育计划项目，电磁诱导萜内酯类化合物结晶纯化技术研究及产品制备（项目号JZ2019YYPY0028），2019.03-2020.12，课题主持人。

代表性论文

1.Qingsong Liu, Yanting Lin, Jianwen Li, Yunchun Wang, Shengnan Li, Huixi Bian, Wencheng Zhang, Zeyu Wu*(通讯作者). Microemulsion-based lutein extraction from marigold petals: Process optimization and stabilization evaluation. Industrial Crops and Products, 2023, 195: 116454.

2.Zeyu Wu, Wanru Ma, Sophia Jun Xue, An Zhou, Qingsong Liu, Ailing Hui, Yizhong Shen, Wencheng Zhang*, John Shi*. Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure. LWT, 2022, 163: 113599.

3.Zeyu Wu*(通讯作者), Wanru Ma, Zhaojun Xian, Qingsong Liu, Ailing Hui, Wencheng Zhang*. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. Ultrasonics Sonochemistry, 2021, 78: 105707.

4.Baoyi Xiong, Wencheng Zhang*, Zeyu Wu*(通讯作者), Rui Liu, Chengying Yang, Ailing Hui, Xusheng Huang, Zhaojun Xian. Preparation, characterization, antioxidant and anti-inflammatory activities of acid-soluble pectin from okra (Abelmoschus esculentus L.). International Journal of Biological Macromolecules, 2021, 181: 824-834.

5.Ling Meng, Wencheng Zhang*, Zeyu Wu*(通讯作者), Ailing Hui, Han Gao, Pengpeng Chen, Yiwen He. Effect of pressure-soaking treatments on texture and retrogradation properties of black rice. LWT, 2018, 93: 485-490.

6.Han Gao, Wencheng Zhang, Bingsong Wang, Ailing Hui, Biao Du, Tingting Wang, Ling Meng, Huixi Bian, Zeyu Wu*(通讯作者). Purification, characterization and anti-fatigue activity of polysaccharide fractions from okra (Abelmoschus esculentus (L.) Moench). Food & function, 2018, 9(2): 1088-1101.

7.Haiyan Wang, Yanting Lin, Qingsong Liu, An Zhou, Huixi Bian, Wencheng Zhang, Ailing Hui, Zeyu Wu*(通讯作者). Antioxidant, anticancer activity and molecular docking study of lycopene with different ratios of Z-isomers. Current Research in Food Science, 2023, 6: 100455.

8.Zeyu Wu*(通讯作者), Zhaojun Xian, Wanru Ma, Qingsong Liu, Xusheng Huang, Baoyi Xiong, Shudong He, Wencheng Zhang*. Artificial neural network approach for predicting blood brain barrier permeability based on a group contribution method. Computer Methods and Programs in Biomedicine, 2021, 200: 105943.

9.Baoyi Xiong, Wencheng Zhang*, Zeyu Wu*(通讯作者), Rui Liu, Chengying Yang, Ailing Hui, Xusheng Huang, Zhaojun Xian. Okra pectin relieves inflammatory response and protects damaged intestinal barrier in caerulein‐induced acute pancreatic model. Journal of the Science of Food and Agriculture, 2021, 101(3): 863-870.

10.Zeyu Wu, Yiwen He, Weilong Yan, Wencheng Zhang*, Xuewu Liu, Ailing Hui, Haiyan Wang, Honghong Li. Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice. Journal of the Science of Food and Agriculture, 2021, 101(10): 4201-4206.

11.Ling Meng, Wencheng Zhang*, Xianhan Zhou, Zeyu Wu*(通讯作者), Ailing Hui, Yihen He, Han Gao, Pengpeng Chen. Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage. Journal of Cereal Science, 2019, 86: 54-59.

12.Han Gao, Wencheng Zhang*, Zeyu Wu*(通讯作者), Haiyan Wang, Ailing Hui, Ling Meng, Pengpeng Chen, Zhaojun Xian, Yiwen He, Honghong Li, Biao Du, Huawei Zhang. Preparation, characterization and improvement in intestinal function of polysaccharide fractions from okra. Journal of Functional Foods, 2018, 50: 147-157.

13.Yue Zheng, Wencheng Zhang*, Zeyu Wu* (通讯作者)，Chuanxiang Fu, Ailing Hui, Han Gao, Pengpeng Chen, Biao Du, Huawei Zhang. Two macamide extracts relieve physical fatigue by attenuating muscle damage in mice. Journal of the Science of Food and Agriculture, 2019, 99(3): 1405-1412.

专利
一种金纳米棒鬼臼毒素脂质体及其制备方法和用途，专利授权号：201710920316.6

1.指导的研究生王婷婷同学荣获2017年硕士研究生国家奖学金和合肥工业大学2017年研究生学术交流年会优秀论文一等奖；指导的研究生马婉茹同学荣获2021年硕士研究生国家奖学金和2022年安徽省高等学校优秀毕业生、合肥工业大学优秀毕业生、合肥工业大学研究生优秀成果奖奖励。
2.担任全国标准化教育标准化工作组（SAC/SWG27）首届委员。
3.参与了1项国家标准、1项行业标准和1项安徽省食品安全地方标准的制修订工作。

职务：		职称：	副教授、硕导
所属系：	食品科学与工程系	邮箱：	wuzeyu@hfut.edu.cn
办公地点：	食生楼708	学术成果	<br>代表性论文<br> <br>1.Qingsong Liu, Yanting Lin, Jianwen Li, Yunchun Wang, Shengnan Li, Huixi Bian, Wencheng Zhang, Zeyu Wu(通讯作者). Microemulsion-based lutein extraction from marigold petals: Process optimization and stabilization evaluation. Industrial Crops and Products, 2023, 195: 116454.<br> <br>2.Zeyu Wu, Wanru Ma, Sophia Jun Xue, An Zhou, Qingsong Liu, Ailing Hui, Yizhong Shen, Wencheng Zhang, John Shi. Ultrasound-assisted immersion thawing of prepared ground pork: Effects on thawing time, product quality, water distribution and microstructure. LWT, 2022, 163: 113599.<br> <br>3.Zeyu Wu(通讯作者), Wanru Ma, Zhaojun Xian, Qingsong Liu, Ailing Hui, Wencheng Zhang. The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration. Ultrasonics Sonochemistry, 2021, 78: 105707.<br> <br>4.Baoyi Xiong, Wencheng Zhang, Zeyu Wu(通讯作者), Rui Liu, Chengying Yang, Ailing Hui, Xusheng Huang, Zhaojun Xian. Preparation, characterization, antioxidant and anti-inflammatory activities of acid-soluble pectin from okra (Abelmoschus esculentus L.). International Journal of Biological Macromolecules, 2021, 181: 824-834.<br> <br>5.Ling Meng, Wencheng Zhang, Zeyu Wu(通讯作者), Ailing Hui, Han Gao, Pengpeng Chen, Yiwen He. Effect of pressure-soaking treatments on texture and retrogradation properties of black rice. LWT, 2018, 93: 485-490.<br> <br>6.Han Gao, Wencheng Zhang, Bingsong Wang, Ailing Hui, Biao Du, Tingting Wang, Ling Meng, Huixi Bian, Zeyu Wu(通讯作者). Purification, characterization and anti-fatigue activity of polysaccharide fractions from okra (Abelmoschus esculentus (L.) Moench). Food & function, 2018, 9(2): 1088-1101.<br> <br>7.Haiyan Wang, Yanting Lin, Qingsong Liu, An Zhou, Huixi Bian, Wencheng Zhang, Ailing Hui, Zeyu Wu(通讯作者). Antioxidant, anticancer activity and molecular docking study of lycopene with different ratios of Z-isomers. Current Research in Food Science, 2023, 6: 100455.<br> <br>8.Zeyu Wu(通讯作者), Zhaojun Xian, Wanru Ma, Qingsong Liu, Xusheng Huang, Baoyi Xiong, Shudong He, Wencheng Zhang. Artificial neural network approach for predicting blood brain barrier permeability based on a group contribution method. Computer Methods and Programs in Biomedicine, 2021, 200: 105943.<br> <br>9.Baoyi Xiong, Wencheng Zhang, Zeyu Wu(通讯作者), Rui Liu, Chengying Yang, Ailing Hui, Xusheng Huang, Zhaojun Xian. Okra pectin relieves inflammatory response and protects damaged intestinal barrier in caerulein‐induced acute pancreatic model. Journal of the Science of Food and Agriculture, 2021, 101(3): 863-870.<br> <br>10.Zeyu Wu, Yiwen He, Weilong Yan, Wencheng Zhang, Xuewu Liu, Ailing Hui, Haiyan Wang, Honghong Li. Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice. Journal of the Science of Food and Agriculture, 2021, 101(10): 4201-4206.<br> <br>11.Ling Meng, Wencheng Zhang, Xianhan Zhou, Zeyu Wu(通讯作者), Ailing Hui, Yihen He, Han Gao, Pengpeng Chen. Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage. Journal of Cereal Science, 2019, 86: 54-59.<br> <br>12.Han Gao, Wencheng Zhang, Zeyu Wu(通讯作者), Haiyan Wang, Ailing Hui, Ling Meng, Pengpeng Chen, Zhaojun Xian, Yiwen He, Honghong Li, Biao Du, Huawei Zhang. Preparation, characterization and improvement in intestinal function of polysaccharide fractions from okra. Journal of Functional Foods, 2018, 50: 147-157.<br> <br>13.Yue Zheng, Wencheng Zhang, Zeyu Wu (通讯作者)，Chuanxiang Fu, Ailing Hui, Han Gao, Pengpeng Chen, Biao Du, Huawei Zhang. Two macamide extracts relieve physical fatigue by attenuating muscle damage in mice. Journal of the Science of Food and Agriculture, 2019, 99(3): 1405-1412.<br> <br>专利 <br>一种金纳米棒鬼臼毒素脂质体及其制备方法和用途，专利授权号：201710920316.6
研究领域	<br>1.食品功能因子绿色高效制备及功能食品开发 <br>2.农产品物理加工技术研究与产品开发（超声波、超高压、超临界、超级组装）	科研项目	<br>1.安徽省科技重大专项项目：预制调理主食关键技术研发及新产品创制（项目号18030701161），2018.06-2020.12，课题校内主持人。 <br>2.安徽省重点研究与开发计划项目：高效优质饲草种植与配套饲草青贮加工技术（项目号2022j11020005），2022.01-2024.12，课题主持人。 <br>3.安徽省重点研究与开发计划项目：年产1000吨蔬菜全粉加工关键技术研究及应用（项目号1704a07020094），2017.01-2020/12，课题主持人。 <br>4.安徽省自然科学基金面上项目：银杏内酯B-10-O-烟酸酯抗脑缺血活性评价及脑靶向转运机制研究（项目号1808085MC77），2018.07-2021.06，课题主持人。合肥工业大学应用培育计划项目，电磁诱导萜内酯类化合物结晶纯化技术研究及产品制备（项目号JZ2019YYPY0028），2019.03-2020.12，课题主持人。
荣誉奖项	<br>1.指导的研究生王婷婷同学荣获2017年硕士研究生国家奖学金和合肥工业大学2017年研究生学术交流年会优秀论文一等奖；指导的研究生马婉茹同学荣获2021年硕士研究生国家奖学金和2022年安徽省高等学校优秀毕业生、合肥工业大学优秀毕业生、合肥工业大学研究生优秀成果奖奖励。 <br>2.担任全国标准化教育标准化工作组（SAC/SWG27）首届委员。 <br>3.参与了1项国家标准、1项行业标准和1项安徽省食品安全地方标准的制修订工作。