张宇昊，男，西南大学教授，博士生导师，院长。
主要研究方向：
动物性蛋白质功能及其构效
动物性食品加工副产物利用
乳液与水凝胶
水产品加工
基本情况：
丹麦哥本哈根大学访问****，重庆市高等学校优秀人才计划入选者，重庆市科学技术带头人（后备人选），重庆市生态渔产业体系岗位科学家，中国食品科学技术学会青年工作委员会委员，中国畜产品加工研究会理事，重庆市食品工业协会副理事长，重庆市特色食品工程技术研究中心主任，重庆市农产品加工重点实验室主任，重庆市科青联理事《食品工业科技》、《食品研究与开发》等期刊编委，《食品科学》期刊青年编委，《Food chemistry》，《Food hydrocolloids》等国际期刊审稿人。发表相关学术论文100余篇，其中SCI收录40余篇。获得国家发明专利9项，国家实用新型专利2项，中华农业科技奖科学研究成果一等奖1项，中国粮油学会科学技术一等奖1项，中国食品产学研创新发展高峰论坛优秀科研成果奖2项，中国农业科学院科技成果二等奖1项。主持国家自然科学基金面上项目、青年项目，国家重点研发计划子课题，重庆市新冠肺炎疫情应急科技攻关专项，重庆市基础科学与前沿技术研究重点项目，中国博士后基金面上项目、特别资助项目等项目20余项。
近五年第一或通讯作者发表的代表性论文（2016-今）：
1.Feng Xin, Dai Hongjie, Ma Liang, Fu Yu, Yu Yong, Zhou Hongyuan, Guo Ting, Zhu Hankun, Wang Hongxia, Zhang Yuhao*. Properties of Pickering emulsion stabilized by food-grade gelatin nanoparticles: influence of the nanoparticles concentration. Colloids and Surfaces B: Biointerfaces, 2020, 196:111294.
2.Fu Yu*, Zhang Yuhao*, Olugbenga P. Soladoye, Rotimi E. Aluko, Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Critical Reviews in Food Science and Nutrition, 2019, doi: 10.1080/**.2019.**
3.Zhang Huan, Chen Yuan, Wang Shanshan, Ma Liang, Yu Yong, Dai Hongjie*, Zhang Yuhao*. Extraction and comparison of cellulose nanocrystals from lemon (Citrus limon) seeds using sulfuric acid hydrolysis and oxidation methods. Carbohydrate Polymers, 2020, 238:116180.
4.Dai Hongjie, Wu Jihong, Zhang Huan, Chen Yuan, Ma Liang, Huang Huihua, Huang Yue, Zhang Yuhao*. Recent advances on cellulose nanocrystals for Pickering emulsions: Development and challenge. Trends in Food Science & Technology. 2020, 102, 16-29.
5.Dai Hongjie, Li Xiaoyi, Du Jie, Ma Liang, Yu Yong, Zhou Hongyuan, Guo Ting,
Zhang Yuhao *. Effect of interaction between sorbitol and gelatin on gelatin properties and its mechanism under different citric acid concentrations. Food Hydrocolloids, 2020, 101: 105557.
6.Dai Hongjie, Huang Yue, Zhang Huan, Ma Liang, Huang Huihua, Wu Jihong*,
Zhang Yuhao *. Direct fabrication of hierarchically processed pineapple peel hydrogels for efficient Congo red adsorption. Carbohydrate Polymers. 2020, 230: 115599.
7.Dai Hongjie#, Li Yuan #, Ma Liang, Yu Yong, Zhu Hankun, Wang Hongxia, Liu Tingwei, Feng Xin, Tang Mi, Hu Weiji, Zhang Yuhao*. Fabrication of cross-linked β-lactoglobulin nanoparticles as effective stabilizers for Pickering high internal phase emulsions. Food Hydrocolloids, 2020, 109: 106151.
8.Dai Hongjie, Chen Xueke, Peng Lin, Ma Liang, Sun Yi, Li Lin, Wang Qiang, Zhang Yuhao*. The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation. Food Hydrocolloids, 2020, 106: 105869.
9.Tang Mi, Dai Hongjie, Ma Liang, Yu Yong, Liu Tingwei, Feng Xin, Hu Weijie, Li Yuan and Zhang Yuhao*. Degradation of structural proteins and their relationship with the quality of Mandarin fish (Siniperca chuatsi) during post-mortem storage and cooking. International Journal of Food Science & Technology, 2020, 55(4): 1617-1628.
10.Zhang Xiaojie, Ma Liang, Yu Yong, Zhou Hongyuan, Guo Ting, Dai Hongjie, Zhang Yuhao*. Physico-mechanical and antioxidant properties of gelatin film from rabbit skin incorporated with rosemary acid. Food packaging and shelf life, 2019, 19,121-130.
11.Feng Xin, Dai Hongjie, Ma Liang, Yu Yong, Tang Mi, Li Yuan, Hu Weijie, Liu Tingwei and Zhang Yuhao *. Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions. Foods, 2019, 8(10): 479.
12.Dai Hongjie, Zhang Huan, Ma Liang, Zhou Hongyuan, Yu Yong, Guo Ting, Zhang Yuhao*, Huang Huihua*. Green pH/magnetic sensitive hydrogels based on pineapple peel cellulose and polyvinyl alcohol: synthesis, characterization and naringin prolonged release. Carbohydrate Polymers. 2019.209:51-61.
13.Liu Tingwei, Dai Hongjie, Ma Liang, Yu Yong, Tang Mi, Li Yuan, Hu Weijie, Feng Xin, Zhang Yuhao*. Structure of Hyla rabbit skin gelatin as affected by microwave-assisted extraction. International journal of food properties. 2019. 22(1): 1594-1607.
14.Xia Wenyin, Ma Liang, Chen Xueke, Li Xiaoyi, Zhang Yuhao*. Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths. Food Hydrocolloids. 2018 (82): 135-143.
15.Chen Xueke, Ma Liang, Guo Ting, Yu Yong, Li Xiaoyi, Xia Wenyin, Zhang Yuhao*. Effects of freezing-thawing pretreatment combined with liquid nitrogen and dilute acid on the gelatinization of collagen. International journal of biological macromolecules. 2018,118: 435-441.
16.Ma Mingsi, Ma Liang, Yu Wei, Zhang Xiaojie, Shen Yuntao, Zhang Yuhao *. Research on rapid gelatinization of rabbit skin collagen as effect of acid treatment. Food Hydrocolloids, 2018(77):945-951.
17.Sun Yi, Ma Liang, Ma Mingsi, Zheng Hong, Zhang Xiaojie, Cai Luyun, Li Jianrong, Zhang Yuhao*. Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage. International journal of food properties . 2018,21(1):242-254.
18.Zhang Yuhao*，Ma Liang, Cai Luyun, Liu Yi, Li Jianrong*. Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials. Ultrasonics sonochemistry, 2017, 36: 88-94.
19.Zhang Yuhao*, Ma Liang, Cai Luyun, Zhou Mengrou，Li Jianrong*. Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins. International Journal of Food Science & Technology, 2016, 51(5): 1228-1235.
20.Zhang Yuhao*, Ma Liang, Jeanette Otte. Optimization of Hydrolysis Conditions for Production of Angiotensin-Converting Enzyme Inhibitory Peptides from Basa Fish Skin Using Response Surface Methodology. Journal of Aquatic Food Product Technology, 2016, 25(5): 684-693.
21.Yu Wei, Wang Xuemeng, Ma Liang, Li Hongjun, He Zhifei, Zhang Yuhao *. Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine. International Journal of Food Science & Technology, 2016, 51: 574-580.
近五年主持完成或在研的科研项目
1.重庆市新冠肺炎疫情应急科技攻关专项：疫情期间生鲜动物性食品保供关键技术集成应用（cstc2020jscx-dxwtBX0004），； 2020
2.国家重点研发计划子课题：典型化学加工条件下蛋白质类分子间相互作用与品质功能调控机制（2016YFD**-2），2016-2020；
3.国家自然科学基金面上项目：微波-快速冻融耦合处理清洁诱导鱼皮胶原明胶化的分子机制（**），2020-2023；
4.国家自然科学基金面上项目：调制鱼冷藏过程导致熟化后鱼肉质构劣变的机理（**），2017-2020
5.国家自然科学基金青年项目：超高压诱导胶原蛋白明胶化机理研究（**），2014-2016
6.重庆市基础与前沿项目：不同离子强度下磷脂影响肌球蛋白凝胶特性机制研究（cstc2018jcyjA0939），2018-2020
7.重庆市基础与前沿计划重点项目：兔皮胶原快速明胶化机理研究（cstc2015jcyjBX0116）,2016-2018
8.中国博士后基金面上项目：超声波协同稀碱促进胶原中ACE抑制肽段释放的分子机制(2014M562267)，2014-2016；
9.中国博士后特别资助项目：明胶制备过程中二级结构变化影响亚基释放的分子机制（2015T80951），2015-2017
10.重庆市技术创新与应用发展专项重点项目子课题：云阳奶牛特色产业——奶制品生产配送销售体系构建（cstc2019jscx-gksbX0106-4），2019-2021；
11.重庆市生态鱼产业技术体系创新团队项目，2020-2023；
12. 企业委托项目：长寿湖淡水鱼食品加工技术可行性研究；2018
近五年授权专利：
1．张宇昊, 刘廷薇, 马良. 一种鱼皮明胶的制备方法及产品. 发明专利授权: CNB, 2020-5-8.
2．张宇昊,于玮,马良,王雪蒙,李洪军,贺稚非 ; 一种从兔皮中提取明胶的方法；CN7.1；发明专利授权；2017-10-31；
近五年教学成果：
1.第一届重庆市学位与研究生教育学会研究生教育教学改革研究优秀成果奖：“食品加工与安全”领域农业硕士专业学位研究生培养模式的探索、改革与实践 ，2020，排名第一
2.主持重庆市虚拟仿真教学项目：榨菜加工工艺与设备虚拟仿真实验；
3.西南大学教育教学成果二等奖： 食品专业学生实践创新培养体系的构建与实践； 2017；排名第一；
4.指导获得重庆市优秀硕士论文：陈丽清（2014）；马明思（2018）
指导获得西南大学优秀硕士论文：陈丽清(2014)；刘轶（2015）；吴春生（2016）；于玮（2017）；马明思（2018）。
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