更新日期：2019年3月16日
姓 名 张斌 性 别 男
出生年月 1985年12月 籍贯 河南郑州市
民 族 汉族 政治面貌 党员
最后学历 博士研究生 最后学位 理学博士
技术职称 副教授 导师类别 硕导
行政职务 教研室副主任 Email zhangb@scut.edu.cn
工作单位邮政编码 510640
通讯地址
单位电话 **


个人简介
张斌，副教授，学术/专业硕士生导师。澳大利亚昆士兰大学食品营养学博士， 美国普渡大学博士后。2016年回国后入选广东省高层次引进人才和广州市珠江科技新星。主要从事碳水化合物化学与营养学研究。已发表SCI论文30余篇，其中以第一作者（或通讯作者）发表SCI论文20篇，包括Biomacromolecules、Trends Food Science and Technology、Journal of Agricultural and Food Chemistry等高分子和食品领域知名期刊，引用800余次（Google Scholar），H指数=16。目前担任Journal of Agricultural and Food Chemistry, Food Hydrocolloids,Carbohydrate Polymers,Food Research International等国际主流期刊的审稿人。

目前的研究兴趣为：1. 碳水化合物化学，包括淀粉和非淀粉多糖的结构和功能性质；2. 碳水化合物营养学，主要涉及淀粉在体外和体内小肠消化模型和膳食纤维在大肠中的发酵性能；3. 淀粉物理、化学和酶法改性；4. 功能性食品和营养保健品的开发。
工作经历
2016/5-至今，华南理工大学，食品科学与工程学院，讲师、副教授
2015/2-2016/4，美国普渡大学，食品科学系，博士后
教育经历
澳大利亚昆士兰大学，食品科学与营养中心，博士，2015
华南理工大学，轻工与食品学院，硕士，2011
河南工业大学，粮油食品学院，本科，2008
获奖、荣誉称号
1. 珠江科技新星，广州市科创委，2019
2. 广东省高层次引进人才（青年拔尖B类），广东省人社厅，2017
3. 青年科学家旅行奖Pinney Travel Award，美国国际谷物化学会，国际学术奖，2017
4. Megazyme/Carbohydrate Division Award），美国国际谷物化学会，国际学术奖，2015
5. Megazyme/Carbohydrate Division Award，美国国际谷物化学会，国际学术奖，2014
6. Elvira Tarleton Graduate Fellowship，美国国际谷物化学会，国际学术奖，2014
社会、学会及学术兼职
美国国际谷物化学家协会（AACCi）碳水化合物分会学术委员会成员，广东省食品学会青年工作委员会委员
研究领域
碳水化合物化学与营养，主要涉及淀粉和非淀粉多糖在小肠酶促动力学消化过程和大肠的酵解及其菌群调控。
科研项目
目前主持国家自然科学基金青年科学项目1项，广东省自然科学基金面上项目1项，中央高校基本科研业务费1项。骨干参与十三五国家重点研发计划、国家自然科学基金面上项目、美国国立健康研究院等项目。
发表论文
1.Xiong W, Zhang B*, Huang Q, Li C, Pletsch EA, Fu X*. Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses. Food Hydrocolloids, 2018, 83, 340-347. (1区，IF=5.5)
2.Wang L, Zhang B, Xiao J, Huang Q, Li C*, Fu X*. Physicochemical, functional, and biological properties of water-soluble polysaccharides from Rosa roxburghii Tratt fruit. Food Chemistry, 2018, 249, 127-135. (1区，IF=4.5)
3.Cao C, Huang Q, Zhang B, Li C*, Fu X*. Physicochemical characterization and in vitro hypoglycemic activities of polysaccharides from Sargassum pallidum by microwave-assisted aqueous two-phase extraction. International Journal of Biological Macromolecules, 2018, 109, 357-368. (1区，IF=3.6)
4.Fu X, Cao C, Ren B, Zhang B, Huang Q, Li C*. Structural characterization and in vitro fermentation of a novel polysaccharide from Sargassum thunbergii and its impact on gut microbiota. Carbohydrate Polymers, 2018, 183, 230-239. (1区，IF=5.1)
5.Chen X, He X, Zhang B, Fu X, Li L, Huang Q*. Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein. Food Hydrocolloids, 2018, 76, 88-95. (1区，IF=5.5)
6.Xu Y, Wang C, Fu X, Huang Q*, Zhang B*. Effect of pH and ionic strength on the emulsifying properties of two octenylsuccinate starches in comparison with gum Arabic. Food Hydrocolloids, 2018, 76, 96-102. (1区，IF=5.5)
7.Farooq AM, Dhital S, Li C, Zhang B*, Q Huang*. Effects of palm oil on structural and in vitro digestion properties of cooked rice starches. International Journal of Biological Macromolecules, 2018, 107, 1080-1085. (1区，IF=3.6)
8.Shi L, Fu X, Tan CP, Huang Q*, Zhang B*. Single helix in V-type starch carrier determines the encapsulation capacity of ethylene. Carbohydrate Polymers, 2017, 174, 798-803. (1区，IF=5.1)
9.Li F, Chen G*, Zhang B, Fu X*.Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents. Food Research International, 2017, 100, 19-30. (1区，IF=3.9)
10.Li F, Zhang B, Chen G*, Fu X*. The novel contributors of anti-diabetic potential in mulberry polyphenols revealed by UHPLC-HR-ESI-TOF-MS/MS. Food Research International, 2017, 100, 873-884. (1区，IF=3.9)
11.Feng H, Li C*, Tan CP, Fu X, Zhang B, Huang Q*.Physicochemical properties and in vitro bioaccessibility of lutein loaded emulsions stabilized by corn fiber gums. RSC Advances, 2017, 7, 38243-38250. (1区，IF=3.0)
12.Li P, He X, Dhital S, Zhang B*, Huang Q*. Structural and physicochemical properties of granular starches after treatment with debranching enzyme. Carbohydrate Polymers, 2017, 169, 351-356. (1区，IF=5.1)
13.Chen X, He X, Zhang B, Fu X, Jane J, Huang Q*. Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch. International Journal of Biological Macromolecules, 2017, 104, 481-486. (1区，IF=3.6)
14.Shi L, Fu X, Tan CP, Huang Q*, Zhang B*. Encapsulation of ethylene gas into granular cold-water soluble starch: Structure and release kinetics. Journal of Agricultural and Food Chemistry, 2017, 65, 2189-2197. (1区，IF=3.2)
15.Chen C, Zhang B, Huang Q, Fu X*, Liu RH. Microwave-assisted extraction of polysaccharides from Moringa oleifera Lam. leaves: Characterization and hypoglycemic activity. Industrial Crops and Products, 2017, 100, 1-11. (1区，IF=3.6)
16.Chen X, He X, Fu X, Zhang B*, Huang Q*. Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties. International Journal of Biological Macromolecules, 2017, 98, 557-564. (1区，IF=3.6)
17.Wang C, Fu X, Tang CH, Huang Q*, Zhang B*. Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions. Food Chemistry, 2017, 227: 298-304. (1区，IF=4.5)
18.Zhang B, Selway N, Shelat KJ, Dhital S, Stokes JR, Gidley MJ*. Tribology of swollen starch granule suspensions from maize and potato. Carbohydrate Polymers, 2017, 155, 128-135. (1区，IF=5.1)
19.Li F, Zhang B, Chen G*, Fu X*. Analysis of solvent effects on polyphenols profile, antiproliferative and antioxidant activities of mulberry (Morus alba L.) extracts. International Journal of Food Science & Technology, 2017, 52 (7), 1690-1698. (1区，IF=2.8)
20.Chen C, Zhang B, Fu X*, Liu RH. A novel polysaccharide isolated from mulberry fruits (Murus alba L.) and its selenide derivative: Structural characterization and biological activities. Food &Function, 2016, 7, 2886-2897. (1区，IF=2.7)
21.Wang C, Tang C-H, Fu X, Huang Q*, Zhang B*. Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability. Food Chemistry, 2016, 212, 453-459. (1区，IF=4.5)
22.Chen C, Zhang B, Fu X*, You L*, Abbasi AM, Liu RH. The digestibility of mulberry fruit polysaccharides and its impact on lipolysis under simulated saliva, gastric and intestinal conditions. Food Hydrocolloids, 2016, 58, 171-178. (1区，IF=5.5)
23.Wang C, He XW, Fu X, Huang Q*, Zhang B*. Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch. Carbohydrate Polymers, 2016, 135, 64-71. (1区，IF=5.1)
24.Zhang B, Dhital S, Flanagan BM, Luckman P, Halley PJ, Gidley MJ*. Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure. Carbohydrate Polymers, 2015, 134, 485-496. (1区，IF=5.1)
25.Warren FJ, Zhang B, Waltzer G, Gidley MJ, Dhital S*. The interplay of α-amylase and amyloglucosidase activities on the digestion of starch in in vitro enzymic systems. Carbohydrate Polymers, 2015, 117, 192-200. (1区，IF=5.1)
26.Dhital S, Dabit L, Zhang B, Flanagan BM, Shrestha AK*. In vitro digestibility and physicochemical properties of milled rice. Food Chemistry, 2015, 172, 757-765. (1区，IF=4.5)
27.Wang K, Wambugu PW, Zhang B, Wu AC, Henry RJ, Gilbert RG*. The biosynthesis, structure and gelatinization properties of starches from wild and cultivated African rice species (Oryzabarthii and Oryzaglaberrima). Carbohydrate Polymers, 2015, 129, 92-100. (1区，IF=5.1)
28.Zhang B, Dhital S, Gidley MJ*. Densely packed matrices as rate determining features in starch hydrolysis. Trends in Food Science & Technology, 2015, 43, 18–31. (1区，IF=6.4)
29.Dhital S, Warren FJ, Zhang B, Gidley MJ*. Amylase binding to starch granules under hydrolysing and non-hydrolysing conditions. Carbohydrate Polymers, 2014, 113, 97-107. (1区，IF=5.1)
30.Zhang B, Dhital S, Flanagan BM, Gidley MJ*. Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties. Journal of Agricultural and Food Chemistry, 2014, 62, 760-771. (1区，IF=3.2)
31.Zhang B, Wang K, Hasjim J, Li E, Flanagan BM, Gidley MJ, Dhital S*. Freeze drying changes the structure and digestibility of B-polymorphic starches. Journal of Agricultural and Food Chemistry, 2014, 62, 1482–1491. (1区，IF=3.2)
32.Zhang B, Dhital S, Gidley MJ*. Synergistic and antagonistic effects of alpha-amylase and amyloglucosidase on starch digestion. Biomacromolecules, 2013, 14, 1945-1954. (1区，IF=6.4)
33.Zhang B, Huang Q*, Luo F-x, Fu X*. Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid. Food Hydrocolloids, 2012, 28, 174-181. (1区，IF=5.5)
34.Zhang B, Huang Q*,Luo F-x, Fu X, Jiang H, Jane J-l. Effects of octenylsuccinylation on the structure and properties of high-amylose maize starch. Carbohydrate Polymers, 2011, 84, 1276-1281. (1区，IF=5.1)
教学活动
碳水化合物营养学、碳水化合物功能材料学
指导学生情况
目前在读硕士研究生4名，协助指导博士研究生2名，硕士研究生3名。
我的团队
研究团队是主要从事碳水化合物化学与营养方向，是一个年轻活泼、团结友爱、务实高效的科研团队（团队负责人：扶雄教授）。本着尊重学生的兴趣爱好和个性特点的培养原则，近年来已培养一批优秀的高层次人才，他们或者出国深造攻读博士学位，或者在相关专业的企业、事业单位、高校和研究所等单位就业，实现了个人的理想和抱负。热烈欢迎各位有志青年加入本团队继续深造！