钟俊桢，主持国家自然科学基金、省科技厅自然科学青年基金以及省教育厅青年基金等项目8项，已发表SCI或EI论文30多篇，其中第一作者或通讯作者SCI或EI论文21篇，其中8篇发表在食品科技领域TOP1杂志。授权发明专利5项。荣获江西省优秀博士学位论文奖、2013年中国商业联合科技进步三等奖（参与第九）、2012年中国商业联合科技进步二等奖（参与第八）。

讲授课程 食品质量控制与管理 学术成就 主持国家自然科学基金、省科技厅自然科学青年基金以及省教育厅青年基金等项目8项，已发表SCI或EI论文30多篇，其中第一作者或通讯作者SCI或EI论文21篇，其中8篇发表在食品科技领域TOP1杂志。授权发明专利5项。荣获江西省优秀博士学位论文奖、2013年中国商业联合科技进步三等奖（参与第九）、2012年中国商业联合科技进步二等奖（参与第八）。

承担课题 1.国家自然科学基金地区项目，经费：50万； 2.江西省自然科学基金青年项目，经费：5万； 3.江西省自然科学基金面上项目，经费：6万； 4.江西省教育厅青年项目，经费：2万 5.国家重点实验室青年基金项目，经费：3万； 6.横项课题两项，经费共计9万； 7.江西省三区人才项目，经费：8万。

1.食品蛋白质改性及构效关系研究； 2.食物新资源利用与开发。

1.ZhongJunzhen*,YuHongda,TuYue,ZhouLei,LiuWei,LuoShunjing,LiuChengmei,PrakashSangeeta.Comparisonofantigenicityandconformationalchangestoβ-lactoglobulinfollowingkestoseglycationreactionwithandwithoutdynamichigh-pressuremicrofluidizationtreatment[J].FoodChemistry,2019,278:491-496.

2.LuoShunjing,LuXuli,LiuChengmei,ZhongJunzhen*,ZhouLei,ChenTingting.SitespecificPEGylationofβ-lactoglobulinatglutamineresiduesanditsinfluenceonconformationandantigenicity[J].FoodResearchInternational,2019,123:623–630.

3.YanjunZhang,XinZhou,JunzhenZhong*,LeheTan,ChengmeiLiu.EffectofpHonemulsificationperformanceofanewfunctionalproteinfromjackfruitseeds[J].FoodHydrocolloids,2019,93:325–334.

4.JunzhenZhong*,ShanlinFu,HongdaYu,LeiZhou,WeiLiu,ChengmeiLiu,andSangeetaPrakash.Antigenicityofβ-lactoglobulinreducedbycombiningwitholeicacidduringdynamichigh-pressuremicrofluidization:Multi-spectroscopyandmoleculedynamicssimulationanalysis[J].JournalofDairyScience,2019,102:145–154.

5.HaoChen,QitongHong,JunzhenZhong*,LeiZhou,WeiLiu,ShunjingLuo,andChengmeiLiu.Theenhancementofgastrointestinaldigestibilityofb-LGbydynamichigh-pressuremicrofluidizationtoreduceitsantigenicity[J].InternationalJournalofFoodScienceandTechnology2019,54:1677–1683.

6.JunzhenZhong,XiaofeiCai,ChengmeiLiu,WeiLiu,YujiaXu,ShunjingLuo.PurificationandconformationalchangesofbovinePEGylatedbeta-lactoglobulinrelatedtoantigenicity.FoodChemistry,2016,199,387-392.

7.XingfengXu,JunzhenZhong,JunChen,ChengmeiLiu,LipingLuo,ShunjingLuo,LixinWu,DavidJulianMcClements.Effectivenessofpartiallyhydrolyzedriceglutelinasafoodemulsifier:Comparisontowheyprotein.FoodChemistry,2016,213,700-707.

8.ShashaCui,JunzhenZhong,ChongFang,RuihongLiang,WeiLiu,ChengmeiLiu.Relationshipbetweensolubilityandstructuralpropertiesofdifferentlowdegreeofhydrolysisofriceprotein.Science&TechnologyofFoodIndustry.2016,37(7),86-91.

9.JunzhenZhong,RuranDun,XutaoHu,ChengmeiLiu.ExtractionofCashewNutsOilandItsPhysicochemicalProperties.JournaloftheChineseCerealsandOilsAssociation.2016,31(1),31-35,42

10.ChengmeiLiu,HongdaYu,JunzhenZhong*,QitongHong,WeiLiu.Effectofinteractionwitholeicacidonfunctionalpropertiesofbeta-LactoglobulinduringDHPMtreatment.Science&TechnologyofFoodIndustry.2016,37(3),88-91

11.ChengmeiLiu,FangWang,JunzhenZhong*,YangXiong,RuyanDun,YejunZhong.Functionalpropertiesandaminoacidcompositionofcashewnutprotein.Science&TechnologyofFoodIndustry.2016,37(2),88-92

12.JunzhenZhong,YueTu,WeiLiu,ShunjingLuo,ChengmeiLiu.Comparativestudyontheeffectsofnystoseandfructofuranosylnystoseintheglycationreactionontheantigenicityandconformationofbeta-lactoglobulin.FoodChemistry.2015,188,658-663

13.XingfengXu,WeiLiu,JunzhenZhong,LipingLuo,ChengmeiLiu,ShunjingLuo,LinChen.Bindinginteractionbetweenriceglutelinandamylose:Hydrophobicinteractionandconformationalchanges.InternationalJournalofBiologicalMacromolecules.2015,81,942-950

14.JunzhenZhong,YueTu,WeiLiu,YujiaXu,ChengmeiLiu,RuyanDun.AntigenicityandConformationalChangesofβ-lactoglobulinbyDynamicHighPressureMicrofluidizationCombiningwithGlycationTreatment.JournalofDairyScience.2014,97(8):4695-4702

15.JunzhenZhong,ShunjingLuo,ChengmeiLiu,WeiLiu.Steady-statekineticsoftryptichydrolysisofβ-lactoglobulinafterdynamichighpressuremicrofluidizationtreatmentinrelationwithantigenicity.EuropeanFoodResearchandTechnology.2014,239(3):525-531.

16.JunzhenZhong,RuyanDun,ZonglanHuang,WeiLiu,ChengmeiLiu.OptimizingtheExtractionofProteinfromCashewNuts.FoodScience.2014,35(16),18-22

17.JunzhenZhong,YueTu,WeiLiu,ChengmeiLiu.EffectofGlycosylationTreatmentCoupledwithDynamicHighPressureMicrofluidizationonEmulsifyingPropertiesandStructureofbeta-Lactoglobulin.FoodScience.2014,35(1),7-11

18.TiLi,JunzhenZhong,JieWan,ChengmeiLiu,BiyunLe,WeiLiu,GuimingFu.Effectsofmicronizedokaradietaryfiberoncecalmicrobiota,serumcholesterolandlipidlevelsinBALB/cmice.InternationalJournalofFoodScienceandNutrition.2013,64(8),968-973

19.JunzhenZhong,YujiaXu,WeiLiu,ChengmeiLiu,ShunjingLuo,ZongcaiTu.AntigenicityandFunctionalPropertiesofβ-lactoglobulinConjugatedwithFructo-OligosaccharidesinRelationwithConformationalChanges,JournalofDairyScience,2013,96(5),2808-2815

20.JunzhenZhong,WeiLiu,ChengmeiLiu,QinghuangWang,TiLi,ZongcaiTu,ShunjingLuo,XiaofeiCai,YujiaXu.Aggregationandconformationalchangesofbovineβ-lactoglobulinsubjectedtodynamichighpressuremicrofluidizationinrelationwithantigenicity,JournalofDairyScience,2012,95(8),4237-4245.

21.YujiaXu,JunzhenZhong,ChengmeiLiu,WeiLiu.Influenceonallergenicitychangeofbeta-lactoglobulinbyconjugationwithgalacto-oligosaccharide.FoodandMachinery.2012,28(1),82-85,100

22.JunzhenZhong,ChengmeiLiu,WeiLiu,ZongcaiTu,JieWan,XiaofeiCai.EffectofDynamichighpressuremicrofluidizationonantigenicresponseofbovineβ-lactoglobulinatdifferenttemperature,EuropeanFoodResearchandTechnology,2011,233(1):95-102

23.ChengmeiLiu,JunzhenZhong,WeiLiu,ZongcaiTu,JieWan,XiaofeiCai,XinyunSong.Therelationshipbetweenfunctionalpropertiesandaggregationchangesofwheyproteininducedbyhighpressuremicrofluidization,JournalofFoodScience,2011,76(4):E341-E347

24.JunzhenZhong,ChengmeiLiu,WeiLiu,XiaofeiCai,YujiaXu.Effectsofdynamichigh-pressuremicrofluidizationtechnologyonmicrostructureofbeta-lactoglobulin.Science&TechnologyofFoodIndustry.2011,11,72-74,78

25.XiaofeiCai,JunzhenZhong,ChengmeiLiu,WeiLiu,YujiaXu;ShunjingLuo.EffectofPEGModificationonAntigenicityofbeta-Lactoglobulin.FoodScience.2011,32(17),234-237