个人简介

朱乾乾，博士，硕士生导师，海南自由贸易港E类高层次人才。入选中国科协青年人才托举工程博士生专项计划。主要从事热带农产品加工及副产物利用、食品界面化学研究，目前以第一作者在Food Hydrocolloids、Food Chemistry和Food Bioscience等期刊发表SCI论文9篇，主持海南省自然科学基金1项。

教育背景

2022.09～2026.06，海南大学，食品科学与工程专业，博士学位

2024.11～2025.11，North Dakota State University，Department of Plant Sciences，联合培养博士

2017.09～2020.06，江南大学，食品科学与工程专业，硕士学位

2013.09～2017.06，浙江工商大学，食品质量与安全专业，学士学位

工作经历

2026.06～至今 太阳成集团tyc，太阳成集团tyc，助理研究员

2020.07～2022.08 中国科公司深海科学与工程研究所，研究助理

科研项目

1. 海南省科学技术厅，海南省自然科学基金，325QN226，6万元，在研。

文章著作

(1) Zhu Q, Xu M, Li Y, Pei J, Chen W, Chen H*, Chen W*. (2026). Linear, nonlinear surface dilatational rheology and emulsifying performance of coconut protein-ferulic acid-fucoidan covalent complexes. Food Hydrocolloids, 171, 111819.

(2) Zhu Q, Wang H, Li Y, Yu H, Pei J, Chen H*, Chen W*. (2024). Dynamic interfacial adsorption and emulsifying performance of self-assembled coconut protein and fucoidan mixtures. International Journal of Biological Macromolecules, 276(2), 133928.

(3) Zhu Q, Pei J, Chen W, Chen H*, Chen W*. (2024). Conjugation of coconut protein with ferulic acid promotes interfacial adsorption and mitigates lipid oxidation in O/W emulsion. Food Hydrocolloids, 156, 110371.

(4) Zhu Q, Chen W, Wang L, Chen W, Zhang M, Zhong Q, Pei J*, Chen H*. (2024). Development of high internal phase emulsions using coconut protein isolates modified by pulsed light: Relationship of interfacial behavior and emulsifying stability. Food Hydrocolloids, 148, 109495.

(5) Zhu Q, Chen W, Chen W, Zhang M, Zhong Q, Pei J*, Chen H*. (2024). Role of interfacial flexibility in emulsifying ability of coconut protein isolate remodeled by pulsed light coupled with weak alkali cycling treatment. Food Hydrocolloids, 147, 109373.

(6) Zhu Q, Chen H, Chen W, Zhang M, Zhong Q, Chen Z, Pei J*, Chen W*. (2023). Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes. Food Chemistry, 430, 137033.

(7) Zhu Q, Tang X, Lu M, Chen J*. (2022). Structure and immunoreactivity of purified Siberian apricot (Prunus sibirica L.) kernel allergen under high hydrostatic pressure treatment. Food Bioscience, 48, 101727.

(8) Zhu Q, Chen Q, Chen H, Chen W, Islam S, Xu M*. (2025). Upcycling soybean meal into edible 3D printing inks: The role of particle size and trace xanthan. ACS Food Science & Technology, 5, 4384-4395.

(9) Zhu Q, Usman M, Chen W, Chen H, Xu M*. (2026). 3D-printed architecture enhances Rhizopus fermentation of soybean meal. Food Bioscience, 83, 109676.

(10) Chen Y, Zhu Q, He R, Chen H*, Fan X, Hu X, Liu G. (2025). Interfacial behavior and emulsifying properties of coconut protein glycated by polygalacturonic acid with different molecular weight. International Journal of Biological Macromolecules, 298, 139825.

(11) Tang X, Chen J, Jiang B*, Zhu Q, Zhang R. (2023). Effects of Lactiplantibacillus plantarum fermentation on hydrolysis and immunoreactivity of Siberian apricot (Prunus sibirica L.) kernel. Food Bioscience, 53, 102585.

获奖

暂无

专利

1. 江波, 朱乾乾, 陈静静, 张涛. 一种降低杏仁致敏性的方法，ZL201811430814.3.

承担教学

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欢迎对食品界面化学、蛋白质加工与改性相关领域感兴趣的同学报考我的研究生。