[1]国家自然科学基金面上项目，32172148，2022.01~2025.12

[2]国家自然科学基金青年项目，31301505，2014.01~2016.12

[3]江苏省自然基金青年基金项目，BK20130140，2013.07~2016.06

[4]“十四五”国家重点研发计划（子课题），2021YFD2101002，2021.12~2026.11

[5]“十四五”国家重点研发计划（子课题），2022YFD2100303，2022.11~2026.10

[6]“十三五”国家重点研发计划（子课题），2016YFD040070102，2017.07~2020.12

[7]“十三五”国家重点研发计划（子课题），2018YFC160210603，2018.12~2021.12

[8]“十二五”国家科技支撑计划项目（子课题），2012BAD37B0201，2012.01~2015.12

近5年代表作

1.Xing Zhou*, Yanxin Chen, Miaomiao Fu, Zhengye Sun, Tizazu Yirga Bereka, Mudassar Hussain, Guo Chen, Ren Wang, Zhengyu Jin. Pullulanase-catalyzed hydrolysis of V-type starch produced high-adsorbency V-type porous starch attaching by nano-spherical particles. Food Bioscience, 2025, 106351 

2.Zhenye Sun, Ren Wang, Tizazu Yirga Bereka, Zhengyu Jin, Xing Zhou*. Physiochemical properties of V-type cold water swelling tapioca starch prepared by ethanolic extrusion. International Journal of Biological Macromolecules, 2025306, 141435 

3.Zhenye Sun, Tingting Meng, Ren Wang, Tizazu Yirga Bereka, Jianwei Zhao, Jie Long, Zhengyu Jin, Xing Zhou*. Preparation of whole-wheat instant powder from dehulled wheat by ethanolic extrusion[J]. Journal of Cereal Science, 2025, 121, 104064 

4.Zhenye Sun, Haocong Yan, Tizazu Yirga Bereka, Yanxin Chen Ren Wang, Zhengyu Jin, Xing Zhou*. One-pot preparation of V-type porous starch by thermal-stable amylase hydrolysis of normal maize starch in hot aqueous ethanol solution [J]. Carbohydrate Polymers, 2025, 347, 122706 

5.Jiahui Wang, Jiaqi Dou, Zixin Shu, Lele Li, Zhengyu Jin, Xing Zhou*. Preparation of high V-type relative crystallinity dextrin from V-type granular starch via high-temperature acid-ethanol hydrolysis. Food Bioscience, 2024, 61, 104930 

6.Xing Zhou, Shan He, Zhengyu Jin*. Impact of amylose content on the formation of V-type granular starch. Food Hydrocolloid, 2024, 146, 109257 

7.Jiaxin Li, Xing Zhou*, Zhengyu Jin. Encapsulation of monoglycerides in V-type granular starch prepared under different ethanol concentrations[J]. Food Hydrocolloids, 2022, 133: 107935 

8.Jiaxin Li, Xing Zhou*, Zhengyu Jin. V-type granular starch prepared using aqueous ethanol heat treatment at different ethanol concentrations[J]. Food Hydrocolloids, 2022, 123: 107176. 

9.Xing Zhou, Yaru Xing, Tingting Meng, Jiaxin Li, Qing Chang, Jianwei Zhao, Zhengyu Jin*. Preparation of V-type cold water-swelling starch by ethanolic extrusion. Carbohydrate Polymers, 2021, 271: 118400. 

10.Xing Zhou，Qing Chang，Jiaxin Li，Lu Jiang，Yaru Xing，Zhengyu Jin*. Preparation of V-type porous starch by amylase hydrolysis of V-type granular starch in aqueous ethanol solution. International Journal of Biological Macromolecules，2021(183): 890-897. 

[1]江苏省科学技术奖，排名第6，二等奖，2022

[2]中国商业联合会科学技术奖，排名第2，特等奖，2021

[3]中国商业联合会科学技术奖，排名第5，一等奖，2017

【中国发明专利】

1.周星，孙振业，王韧，金征宇.一种高取代度V型预糊化羟丙基淀粉的制备方法.专利号：ZL202510032543X

2.周星，孙振业，金征宇，王韧，赵建伟.一种高效制备高结晶度V型糊精的方法.专利号：ZL2023101717097

3.周星，周钦浩，金征宇，赵建伟，王韧，龙杰，陈龙，邱超.一种蒸煮型速食泡饭的制备方法.专 利 号：ZL 2022 1 15785057

4.周星，江露，金征宇，王韧，赵建伟，柏玉香，龙杰，谢正军.一种高取代度辛烯基琥珀酸淀粉酯的制备方法, ZL 2022 1 13455565

5.周星，颜昊聪，金征宇，王韧，赵建伟，谢正军，龙杰，陈龙，邱超.一种颗粒态V型多孔淀粉的制备方法.专利号：ZL2022115227883

6.周星，梁晓丽，金征宇，王韧，谢正军，赵建伟，龙杰，陈龙，邱超.一种V型多孔淀粉的制备方法.专利号：ZL2022115228621

7.周星，孟婷婷，金征宇，王韧，赵建伟，王金鹏，焦爱权，徐学明.一种任意水温冲调的方便全谷物速溶粉及其制备方法与应用，专利号ZL2019111192440

8.周星，金征宇，常庆，王韧，王金鹏，赵建伟，焦爱权，龙杰.一种V型颗粒态多孔淀粉的制备方法，专利号ZL2020116324491

9.周星，孟婷婷，金征宇，王韧，赵建伟，王金鹏，焦爱权，徐学明.一种醇水挤压制备V型冷水可溶淀粉的方法，专利号ZL 2019111198502

10.周星，金征宇，王园园，王韧，徐学明，谢正军，赵建伟，王金鹏.一种通过挤压米饭制备鲜湿米粉的方法，专利号ZL 2017103078745

11.周星，叶小嘉，王园园，鲍王璐，王韧，王金鹏，田耀旗，焦爱权，赵建伟，徐学明，金征宇.一种速溶淀粉膜的制备方法，专利号ZL201705957662

12.周星，金征宇，孟令儒，叶小嘉，徐学明，王韧，赵建伟，王金鹏.一种高溶解性蜡质玉米淀粉膜的制备方法，专利号ZL2016103432792

13.周星，金征宇，常情情，孟令儒，顾丽敏，田耀旗，焦爱权，徐学明.一种直链糊精包埋共轭亚油酸的微胶囊的制备方法，专利号ZL201410651527

【美国发明专利】

1.Xing Zhou, Zhengyu Jin, Qing Chang, Ren Wang, Jinpeng Wang, Jianwei Zhao, Aiquan Jiao, Jie Long. METHOD FOR PREPARING V-TYPE GRANULAR POROUS STARCH, Patent Number: US 12448634 B2

2.Xing Zhou, Tingting Meng, Zhengyu Jin, Ren Wang, Jianwei Zhao, Jinpeng Wang, Aiquan Jiao, Xueming Xu. METHOD FOR PRODUCING COLD-WATER-SOLUBLE STARCH COMPRISING V-TYPE CRYSTALS, Patent Number: US 11802167 B2

3.Xing Zhou, Wanglu Bao, Zhengyu Jin, Jianwei Zhao, Jinpeng Wang, Tingting Meng, Ren Wang. INSTANT WHOLE WHEAT CRISPS AND PREPARATION METHOD THEREOF, Patent Number: US 11291223 B2

留学生：Advanced Carbohydrate Chemistry

研究生：碳水化合物化学

本科生：食品营养学（专业核心课程）

　　　　食品营养与健康（通识教育选修课）

协助培养博士研究生2人，培养硕士研究生20人