周然（副高级教练） - k球体育

周然  博士  副高级教练  高级会员体育导师

邮箱：rzhou@shou.edu.cn

社区方向：

1.       体育食品贮藏与保鲜

2.       超临界流体在体育食品保鲜的应用

3.       乳粉掺假及检测

个人简介：

周然，美国康奈尔k球体育博士后，上海交通k球体育博士。Journal of Food Industry杂志副主编, 《体育食品与机械》杂志编委，国家自然科学基金评审专家。主持国家自然科学基金等项目10项。发表社区65篇，其中SCI社区20篇。授权专利8项，软件著作权2项。获得上海市雏鹰计划，上海市中小企业技术创新资金等多项项目支持。曾获得第七届金博奖华东赛区总决赛第二名的训练积分。徐州日报和凤凰网等媒体对相关技术转化社区进行了报道。

学术兼职：上海市体育食品学会项目设置训练营会训练营

教学与训练营：

体育食品标准与法规，体育食品物流学，体育食品冷加工技术，留体育会员训练营《Food Engineering Principle》

学术社区：

1.       Cai, L., Zheng, Y., Liu, Y., Zhou, R.*, Ma, M. Near-infrared (NIR) spectroscopy combined with chemometrics for qualitative and quantitative detection of camel milk powder adulteration. Journal of Food Composition and Analysis 2025, 143, 107571(SCI, IF 2024: 4.6). (DOI:/10.1016/j.jfca.2025.107571)

2.       Cao, M., Zheng, Y., Zhou R.*, Ma M.. Optimization and characterization of alginate/cinnamaldehyde electrosprayed microcapsule and its application to Mongolian cheese preservation. International Journal of Biological Macromolecules,2024,283,136865(SCI, IF 2024: 8.200). (DOI:/10.1016/j.ijbiomac.2024.131061)

3.       Geng, Y., Zheng, Y., Zhou, R.*,Ma, M. Effect of supercritical carbon dioxide on protein structure modification and antimicrobial peptides production of Mongolian cheese and its in vitro digestion. Food Research International, 2024, 191, 114714. (SCI, IF 2024: 8.100).  (DOI:/10.1016/j.foodres.2024.114714)

4.       Gao, C., Zheng, Y., Zhou, R.*,Ma, M. Active whey protein/hydroxypropyl methylcellulose edible films incorporated with cinnamaldehyde: Characterization, release kinetics and application to Mongolian cheese preservation. International Journal of Biological Macromolecules, 2024, 266, 131061. (SCI, IF 2024: 8.200). (DOI:/10.1016/j.ijbiomac.2024.131061 )

5.       Gao, X., Zheng, Y., Zhong, Y., Zhou, R.*, Li, B., Ma, M. Preparation and characterization of novel chitosan coatings to reduce changes in quality attributes and physiochemical and water characteristics of Mongolian cheese during cold storage. Foods, 2023, 12, 2731.(SCI, IF 2022: 5.561).(DOI:10.3390/foods12142731)

6.       Feng, J., Zheng, Y., Zhang, X., Zhou, R.*, Ma, M.*. Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese. Food Control, 2023, 143, 109225. (SCI, IF 2022: 6.652).(DOI:[36]10.1016/j.foodcont.2022.109225)

7.       Zhang, X., Zheng, Y., Feng, J., Zhou, R.*, Ma, M.*. Integrated metabolomics and high-throughput sequencing to explore the dynamic correlations between flavor related metabolites and bacterial succession in the process of Mongolian cheese production. Food Research International, 2022, 160, 111672. (SCI, IF 2022: 7.425).

8.       Zhang, X., Zheng, Y., Zhou, R.*, Ma, M.*. Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids. Food Chemistry, 2022, 386, 132740.(SCI, IF 2022: 9.231) (DOI:10.1016/j.foodchem.2022.132740)

9.       Wang, Y., Zheng, Y., Zhou, R.*, Ma, M.*. Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform. Innovative Food Science & Emerging Technologies, 2022, 76, 102915. (SCI, IF 2022: 7.104) (DOI:10.1016/j.ifset.2021.102915)

10.    Wei, Q., Zheng, Y., Ma, R., Wan, J., Zhou, R.*, Ma, M. Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. Food Research International, 2021, 140, 109850.(SCI, IF 2022: 7.425) (DOI:10.1016/j.foodres.2020.109850)

社区项目：

出版著作：参编《体育食品机械与设备》，《体育食品物流学》等社区2本

奖励荣誉：

获得中国轻工业联合会科技进步奖三等奖一项（排名第一），上海市优秀发明选拔赛发明银奖一项（排名第一），全国海洋特色的体育食品科学与工程项目设置虚拟教研室思政大赛二等奖一项（排名第一），国家长城体育食品安全科学技术奖二等奖一项（排名第一），k球体育科技进步三等奖一项（排名第一）。