lei zhou

Employment

• Hunan Agricultural University Lecture
  2024 - Present

Education

• Monash University Malaysia Joint PhD student
  2023 - 2024
• Nanjing Agricultural University PhD
  2020 - 2024

Projects & Funding

Projects & funding information is unavailable.

Publications (77)

• Insight into the effects and mechanisms of carrageenan and sonication on the properties of rennet casein emulsion: Emulsion stability, intermolecular forces, gel structure, and textural properties
  Food Hydrocolloids 2026 DOI: 10.1016/j.foodhyd.2026.112998
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• Application of Composite Gels in Food Processing and Engineering
  Gels 2026 DOI: 10.3390/gels12080737
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• Mechanistic modulation of macromolecular interactions between modified cellulose and myofibrillar protein under low salt conditions: effects on gel properties
  Food Research International 2026 DOI: 10.1016/j.foodres.2026.120229
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• From Waste to Bioactive Ingredient: Integrated Extraction, Identification, and Validation of Novel Antioxidant Peptides from Xuefeng Black-Bone Chicken Bones
  Foods 2026 DOI: 10.3390/foods15050942
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• Effects of Lentinula edodes on Properties and Odor Release Capacity of Myofibrillar Protein in the Chicken Meat Fillings
  Journal of Food Process Engineering 2026 DOI: 10.1111/jfpe.70393
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• Applying polysaccharides to enhance the quality of protein-based emulsion gels: A comprehensive review
  Journal of Future Foods 2026 DOI: 10.1016/j.jfutfo.2025.12.013
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• Combining ozonated water pre-chilling with high-oxygen modified atmosphere packaging: A new strategy to improve the storage quality of cold fresh Shimen native chicken
  Applied Food Research 2026 DOI: 10.1016/j.afres.2025.101575
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• Effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet casein emulsions under low salt conditions
  Ultrasonics Sonochemistry 2026 DOI: 10.1016/j.ultsonch.2026.107803
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• Elucidating the mechanism of accelerated ripening and enhanced flavor in Hunan bacon under temperature cycling with liquid smoke application: Insights from myofibrillar protein-2,3-butanedione interactions
  Current Research in Food Science 2026 DOI: 10.1016/j.crfs.2026.101390
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• Enhancing salt and moisture diffusion in beef by ultrasound-assisted tumbling: Insights from mathematical modeling, hyperspectral imaging, and finite element analysis
  Food Research International 2026 DOI: 10.1016/j.foodres.2026.119712
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• Hydrogel-based systems with nanoparticle and microencapsulation for food preservation: Preparation, characterization, and application
  Food Chemistry X 2026 DOI: 10.1016/j.fochx.2026.103489
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• Inhibition of protein-bound heterocyclic amines by citrus polymethoxyflavones via stabilizing myofibrillar protein conformation
  Food Chemistry 2026 DOI: 10.1016/j.foodchem.2026.150063
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• Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies
  Journal of Advanced Research 2026 DOI: 10.1016/j.jare.2025.10.010
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• Pseudomonas-driven spoilage and identification of early-warning volatile markers in chilled Shimen Sanhuang chicken
  Food Chemistry X 2026 DOI: 10.1016/j.fochx.2026.104005
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• Spice exosome-like nanovesicles for multi-target mitigation of thermal processing hazards: superior efficacy of isothiocyanate-enriched Armoracia rusticana ELNs in air-fried beef patties
  Current Research in Food Science 2026 DOI: 10.1016/j.crfs.2026.101468
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• Impact of κ-carrageenan and locust bean gum on physicochemical properties and emulsion gel formation in casein-based systems
  Food Hydrocolloids 2025 DOI: 10.1016/j.foodhyd.2025.111634
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• Effects of high-pressure processing on the shelf-life and quality attributes of sauced duck legs
  LWT 2025 DOI: 10.1016/j.lwt.2025.118683
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• Multiscale Evaluation of Protein‐Based Emulsion Gels: Impact of Gel Network Structure
  Comprehensive Reviews in Food Science and Food Safety 2025 DOI: 10.1111/1541-4337.70342
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• Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems
  Molecules 2025 DOI: 10.3390/molecules30102230
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• Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage
  Foods 2025 DOI: 10.3390/foods14071139
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