1.十四五国家重点研发计划子课题, 2023YFF1103403, 乳铁蛋白等制备分离储存过程中的结构变化规律及稳态化调控, 2023.12-2027.12

2.国家乳业技术创新中心关键技术攻关项目, 牛乳酪蛋白软胶束的开发及应用关键技术研究, 2024.8-2027.6

3.科学技术部高端外国专家引进计划, G2022144006L, 基于母乳组成及结构特征的婴配乳基蛋白配料的设计与开发, 2022.1-2023.12

4.国家自然科学基金青年科学基金项目, 31901613, 基于酪蛋白胶束表面重构的浓缩乳蛋白热诱导失稳机理与控制, 2020.1-2022.12

5.中国博士后科学基金面上资助一等资助, 2018M640457, 浓缩乳蛋白热诱导失稳的机理与控制, 2018.1-2019.12

6.中国学生营养与健康促进会—美赞臣学优营养科研基金, CASNHP-MJN2023-05, 乳铁蛋白及其复配组合物的儿童免疫调节活性研究, 2023.9-2024.8

7.企业委托项目：行动力健康与成人蛋白相关产品开发, 2023.8-2024.12

8.企业委托项目：山羊乳酪蛋白配料分离制备研究, 2022.11-2024.3

9.企业委托项目：山羊乳脂肪球膜配料分离制备研究, 2022.11-2024.5

10.企业委托项目：加工方式对驼乳活性成分影响及高活性驼乳粉的制备, 2020.8-2022.8

1.Bo Song,Dasong Liu*, Jing Lu*, Xiumei Tao, Xiaoyu Peng, Tong Wu, Yanmei Hou, Jiaqi Wang, Joe M. Regenstein, Peng Zhou. Lipidomic comparisons of whole cream buttermilk whey and cheese whey cream buttermilk of caprine milk.Journal of Agricultural and Food Chemistry, 2024, 72: 11268-11277.

2.Tingting Yang, Xinhuizi Hong, Xiumei Tao, Jielong Zhang,Dasong Liu*, Xiaoming Liu, Thom Huppertz, Joe M. Regenstein, Peng Zhou. Formation of casein micelles from bovine caseins simulating human casein phosphorylation patterns: Micellar structure and in vitro infant gastrointestinal digestion.Food Hydrocolloids, 2024, 153: 110020.

3.Haojie Bing, Xinhuizi Hong, Xiumei Tao,Dasong Liu*, Jie Zhang, Tingting Yang, Tristan C. Liu, Xiaoming Liu, Peng Zhou. Structure and digestibility of bovine casein complexes formed by enriching κ- and β-caseins in micellar casein concentrate together with minerals adjustment.International Dairy Journal, 2024, 154: 105939.

4.Zheng Wang,Dasong Liu*, Xinhuizi Hong, Xiumei Tao, Jielong Zhang, Jie Zhang, Yanmei Hou, Tong Wu, Xiaoming Liu, Peng Zhou. Calcium binding affects in vitro gastrointestinal digestion of bovine α-lactalbumin under infant, adult and elderly conditions.International Dairy Journal, 2024, 154: 105943.

5.Jie Zhang, Jianqiang Hu, Yunqi Xie, Xue Li, Xiumei Tao, Zixuan Wang, Joe M. Regenstein, Xiaoming Liu,Dasong Liu*, Peng Zhou. Comparing physicochemical properties related to thermal stability of caprine and bovine milk protein concentrate dispersions.Food Bioscience, 2024, 58: 103795.

6.Bo Song, Jing Lu, Yanmei Hou, Tong Wu, Xiumei Tao,Dasong Liu*, Yancong Wang, Joe M. Regenstein, Xiaoming Liu, Peng Zhou. Proteomic comparisons of caprine milk whole cream buttermilk whey and cheese whey cream buttermilk.Journal of Agricultural and Food Chemistry, 2024, 72: 933-945.

7.Tingting Yang,Dasong Liu*, Jun Tang, Xiumei Tao, Jielong Zhang, Xiaoming Liu, Thom Huppertz, Joe M. Regenstein, Peng Zhou. Formation of casein micelles simulating human milk casein composition from bovine caseins: Micellar structure and in vitro infant gastrointestinal digestion.Food Hydrocolloids, 2024, 149: 109610.

8.Jielong Zhang,Dasong Liu*, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou. Effect of enzymatic dephosphorylation on caprine casein micelle structure.Food Hydrocolloids, 2024, 148: 109466.

9.Bo Song,Dasong Liu*, Tristan C. Liu, Kexin Li, Sai Wang, Jianguo Liu, Joe M. Regenstein, Yuxuan Wu, Peng Zhou. The combined effect of commercial tilapia collagen peptides and antioxidants against UV-induced skin photoaging in mice.Food & Function, 2023,14: 5936-5948.

10.Yancong Wang, Yanmei Hou, Tong Wu, Jie Zhang, Xiaoming Liu,Dasong Liu*, Peng Zhou. Fractionation of milk fat globule membrane enriched materials from caprine milk cream.International Dairy Journal, 2023, 144: 105698.

11.Guixin Luo, Yanmei Hou, Tong Wu, Xiumei Tao, Xiaoming Liu, Joe M. Regenstein,Dasong Liu*, Peng Zhou. Fractionation of κ-casein from caprine micellar caseins using differential precipitation.International Dairy Journal, 2023, 143: 105677.

12.Jie Zhang,Dasong Liu*, Yunqi Xie, Jiajie Yuan, Keyu Wang, Xiumei Tao, Yacine Hemar, Joe M. Regenstein, Xiaoming Liu, Peng Zhou. Gastrointestinal digestibility of micellar casein dispersions: Effects of caprine vs bovine origin, and partial colloidal calcium depletion using in vitro digestion models for the adults and elderly.Food Chemistry, 2023, 416: 135865.

13.Keyu Wang,Dasong Liu*, Xiumei Tao, Jie Zhang, Thom Huppertz, Joe M. Regenstein, Xiaoming Liu, Peng Zhou. Decalcification strongly affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions.Food Hydrocolloids, 2023, 139: 108515.

14.Xinyang Qi,Dasong Liu*, Jiajie Yuan, Joe M. Regenstein, Peng Zhou. Effects of heating temperatures and pH of skim milk fortified with milk protein concentrate on the texture and microstructure of high-protein yogurts.International Dairy Journal, 2022, 131: 105395.

15.Jiajie Yuan,Dasong Liu*, Xiaoyu Peng, Yile Jiang, Yu Gao, Xiaoming Liu, Joe M. Regenstein, Peng Zhou.The heat stability of caprine and bovine micellar casein dispersions.International Dairy Journal, 2022, 131: 105373.

16.Dasong Liu,Tingting Yang, Yacine Hemar, Joe M. Regenstein, Peng Zhou*. Physico-chemical and functional properties of milk protein concentrates obtained using a two-stage decalcification approach.International Dairy Journal, 2022, 126: 105216

17.Zhebin Chen,Dasong Liu*, Xue Tang, Ying Cui, Wei Hu, Joe M. Regenstein, Peng Zhou. Sea cucumber enzymatic hydrolysates relieve osteoporosis through OPG/RANK/RANKL system in ovariectomized rats.Food Bioscience, 2022, 46: 101572.

18.Tingting Yang,Dasong Liu*, Peng Zhou*. Temperature-dependent dissociation of human micellar β-casein: Implications of its phosphorylation degrees and casein micelle structures.Food Chemistry, 2022, 376: 131935.

19.Zhibin Li,Dasong Liu*, Shu Xu, Wenjin Zhang, Yacine Hemar, Joe M. Regenstein, Peng Zhou. Effects of pasteurization, microfiltration, and ultraviolet-c treatments on microorganisms and bioactive proteins in bovine skim milk.Food Bioscience, 2021, 43: 101339

20.Dasong Liu, Jie Zhang, Lingling Wang, Tianyi Yang, Xiaoming Liu, Yacine Hemar, Joe M. Regenstein, Peng Zhou*. Membrane-based fractionation, enzymatic dephosphorylation, and gastrointestinal digestibility of β-casein enriched serum protein ingredients.Food Hydrocolloids, 2019, 88: 1-12.

1.指导学生获得第九届全国大学生生命科学竞赛（创新创业类）——二等奖, CULSC2024CE0345,基于母乳组成及结构特征的婴配乳基蛋白配料的设计与开发, 2024.

2.指导学生获得第八届全国大学生生命科学竞赛（科学探究类）——三等奖, CULSC2023KS0451,模拟人乳酪蛋白胶束的重组及其在婴幼儿配方奶粉中的应用, 2023.

1.Peng Zhou,Dasong Liu, Tingting Yang, Lina Zhang. Casein micelle with composition and structural features simulating human milk and preparation method thereof.发明专利,美国, 2024, US11963542B2

2.周鹏,刘大松,王科瑜.一种低矿化胶束态酪蛋白的制备方法.发明专利,中国, 2024, ZL202111024809.4.

3.周鹏,刘大松,徐姝.一种高活性乳清蛋白及制备方法.发明专利,中国, 2024, ZL202110255885.X.

4.周鹏,刘大松,陈哲彬,胡炜,崔颖.一种增加骨密度的海参提取物.发明专利,中国, 2024, ZL202210085751.2.

5.周鹏,刘大松,邵言蹊.一种低温诱导羊乳β-酪蛋白从胶束中解离的方法.发明专利,中国, 2023, ZL202110265047.0.

6.周鹏,刘大松,张静,齐新阳.一种发酵前浓缩型高蛋白酸奶的制备方法.发明专利,中国, 2023, ZL202210600517.9.

7.周鹏,刘大松,杨亭亭,张丽娜.一种组成结构特征模拟人乳的酪蛋白胶束及其制备方法.发明专利,中国, 2023, ZL202210149999.0.

8.周鹏,刘大松,余韵,李志宾,徐姝,刘昌树,刘小鸣.一种通过添加磷脂囊泡改善高蛋白营养棒内聚性的方法.发明专利,中国, 2023, ZL201910515206.0.

9.周鹏,刘大松,齐新阳.一种软质高蛋白酸奶及其制备方法.发明专利,中国, 2023, ZL202210232038.6.

10.周鹏,刘大松,刘昌树,刘建国,李可欣,尹思琪,吴昱萱.一种具有抗皮肤光老化及辅助减脂功能的组合物.发明专利, 2023, ZL202210581080.9.

11.周鹏,刘大松,王科瑜.一种提高胶束态酪蛋白消化性的方法.发明专利,中国, 2023, ZL202210958054.3.

12.周鹏,刘大松,李志宾,刘要卫,张文锦,徐姝.一种生产高活性液态乳的紫外线杀菌方法及杀菌机.发明专利,中国, 2023, ZL202011171469.3.

13.周鹏,刘大松,袁佳洁,王铮.一种高热稳定性和低粘度酪蛋白胶束浓缩液的制备方法.发明专利,中国, 2023, ZL202210252172.2.

14.周鹏,刘大松,余韵,刘小鸣.一种内聚性提高的高蛋白营养棒及其制备方法.发明专利,中国，2022，ZL201811555752.9

15.周鹏,刘大松,李珺珂,余韵,刘小鸣.一种低温微滤分离牛乳β-酪蛋白和乳清蛋白以模拟人乳蛋白组成的方法.发明专利,中国，2019，ZL201610855831.6.

本科生:《生物化学》、《生物化学实验》

研究生：《现代乳品科技与创新》

1.2024年在读博士生，瓦赫宁根大学联合培养（CSC奖学金支持）

2.2024年博士毕业生，入职中国海洋大学

3.2024年硕士毕业生，入职东阿阿胶、泸州老窖等

4.2023年硕士毕业生，江南大学读博等

5.2022年硕士毕业生，入职养生堂等

6.2021年硕士毕业生，入职娃哈哈等

7.2020年硕士毕业生，入职芬美意等