朱文慧

主讲《食品化学》、《食品原料学》、《食品工厂设计》、《水产品开发》等本科生课程和《高级食品化学》等研究生课程。

2012.9-2015.6  中国海洋大学 生药学专业  药学博士（师从管华诗院士、李德发院士）；

2005.9-2008.6  中国海洋大学 水产品贮藏与加工专业 工学硕士（师从林洪教授、周德庆教授）；

2001.9-2005.7  青岛农业大学  食品科学与工程专业 工学学士

[1] 国家自然科学青年基金项目，No. 31901763，微波纳米解冻技术对秘鲁鱿鱼汁液流失的抑制机制，2020.1-2022.12，24万，在研，主持

[2] “十三五”重点研发计划项目， 2017YFD0400106，“食品风味特征与品质评价及加工适用性研究”课题6：“基于消费喜好和营养需求的食品风味及品质构建”子课题4“工业化食品贮藏过程中愉悦风味及品质的形成机制及模型预测”，2017-2021，68万，在研，参与

[3] “十三五”重点研发计划项目，No.2016YFD0400705，“方便即食食品制造关键技术开发研究及新产品创制”课题5“方便新型调味料的创制及其制造关键技术开发” 子课题“水产调味料的创制及制造关键技术开发”，2016-2020，85万，在研，参与

[4] 北京工商大学食品质量与安全北京实验室开放课题，FQS-201706，不同解冻方式下秘鲁鱿鱼蛋白质氧化介导的汁液损失机制，2018/01-2018/12，3.57万，结题，主持

[5] 国家自然科学基金面上项目：臭氧介导的蛋白质氧化对草鱼肌原纤维蛋白凝胶持水性的影响机制（No.31771999），60万元，2018-2021，在研，参与

[6] 辽宁省教育厅项目，LF2017008，基于酶构象的超高压耦合酶解技术增“鲜”机制研究，2018/01-2020/12，5万元，结题，主持

[7] 北京工商大学食品风味化学实验室开放课题，SPFW2020YB04，基于分析模拟的鱼露特征鲜味肽的呈味机制与构效关系研究，2020.7.1-2021.6.30，3.5万，在研，主持

代表性研究成果：

[1] Wenhui Zhu, Haizhen Huan, Ying Bu, Xuepeng Li, David Shiuan, Jianrong Li*, Xiaotao Sun*. Effects of Hydroxyl Radical Induced Oxidation on the Structure of Jumbo squid (Dosidicus gigas) Myofibrillar Protein [J]. International journal of food science and technology, 2019, 54:2159-2168. 

[2] Wenhui Zhu, Hongwei Luan, Ying Bu, Xuepeng Li*, Jianrong Li*, Guangren Ji. Flavor characteristics of shrimp sauces with different fermentation and storage time [J]. LWT-Food Science and Technology, 2019,110:142-151.

[3] Hongwei Luan, Wenhui Zhu*, Yue Li, Ying Bu*, Xuepeng Li, Yongxia Xu, Shumin Yi, Jianrong Li. Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction. Journal of Aquatic Food Product Technology, 2020,1（29）：15-27.

[4] Wenhui Zhu, Lunwei Zhu, Wanlin Yang, Ying Bu*, Jianrong, Li Xuepeng Li*. Optimization of the enzymatic hydrolysis assisted by Ultra-high pressure processing of Alaska pollock frame for improving flavour. Journal of Aquatic Food Product Technology, Volume 29, 2020 - Issue 6, 567-576. 

[5] Wenhui Zhu, Wei He, Fei Wang, Ying Bu*, Xuepeng Li & Jianrong Li*. Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua). International journal of food science and technology, 2021, 56, 402-412.

[6] Ying Bu, Lunwei Zhu, Wenhui Zhu*, He Liu, Jianrong Li, Yongxia Xu, Xuepeng Li. Physicochemical and Flavour Characteristics of Maillard Reaction Products Derived from Aloididae aloidi Muscle Enzymatic Hydrolysates Coupled with Ultra-High Pressure, International journal of food science and technology, 2020, doi.org/10.1111/ijfs.14802

[7] Wenhui Zhu, Yue Li, Ying Bu*, Jianrong Li, Xuepeng Li*. Effects of Nanowarming on Water Holding Capacity, Oxidation and Protein Conformation Changes in Jumbo Squid (Dosidicus gigas) Mantles. LWT-Food Science and Technology, 2020, 129,109522.

[8] Wenhui Zhu, Hongwei Luan, Wei He, Ying Bu*, Shumin Yi, Xuepeng Li, Jianrong Li*. Changes of protease activity in anchovy sauce with different fermentation and storage time.

[9] Wenhui Zhu, Hongwei Luan, Ying Bu*, Xuepeng Li, Jianrong Li, Yuyu Zhang*. Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce, Journal of the Science of Food and Agriculture, DOI: 10.1002/jsfa.10943, PubMed ID:33185275, NLM ID:0376334

[10] Wenhui Zhu, Haizhen Huan, Yue Li, Ying Bu*, Jianrong Li, Xuepeng Li*. Changes in Protein Oxidation and Quality of Frozen Jumbo Squid (Dosidicus gigas) Mantle subjected to Ultrasonic-assisted Thawing, Food Science, 2020, http://kns.cnki.net/kcms/detail/11.2206.TS.20200601.1240.012.html