个人简介：
张秋婷，女，副教授，硕士生导师。2005~2009年就读南昌大学，获学士学位，2009~2014年就读南昌大学，获食品科学与工程专业博士学位；2013年1月-2014年1月 美国Yeshiva大学访问****；2014~2016年浙江大学博士后，2016~2018年南京师范大学金女院食品科学与工程系讲师、副教授，2019年~至今南京师范大学食品与制药工程学院副教授。主要从事食品蛋白质改性、食物新资源开发利用等方面的研究。
获奖及荣誉；
江西省优秀博士毕业论文
研究及领域；
食品新资源开发及综合利用、食品加工新技术的应用、极端条件对食品蛋白质的结构与功能的影响等。
代表性论文；
1、Lin D, Zhang Q, Xiao L, et al. Effects of ultrasound on functional properties, structure and glycation properties of proteins: a review[J]. Critical Reviews in Food Science and Nutrition, (2020). https://doi.org/10.1080/**.2020.**.
2、Shen, L., Li, J., Lv, L. L. Zhang, Bai R. Zheng T.*, Zhang Q.* .Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process. J Food Sci Technol (2020). https://doi.org/10.1007/s13197-020-04527-x
3、Zhang Q, Ge L, Ramaswamy H S, et al. Modeling equilibrium moisture content of Brown Rice as affected by high-pressure processing[J]. Transactions of the ASABE, 2017, 60(2): 551-559.
4、Zhu, S. M.; Lin, S. L.; Ramaswamy, H. S.; Yu, Y.*; Zhang, Q. T*. Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity. [J]. Food and Bioprocess Technology, 2017, 10(2), 317-327.
5、S.M. Zhu, F.F. Hu, H.S. Ramaswamy, Y. Yu, L. Yu, Zhang, Q.-T. *, Effect of high pressure treatment and degree of milling on gelatinization and structural properties of brown rice[J]. Food and Bioprocess Technology. 2016, 9(11):1844-1853.
6、Yu Y, Ge L, Zhu S, Zhan Y, Zhang Q.-T.*. Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice[J]. Journal of Food Science and Technology, 2015, 52(12): 7904-7913.
7、Zhang, Q.-T.; Tu, Z.-C. *; Wang, H.; Huang, X.-Q.; Fan, L.-L.;Bao, Z.-Y.; Xiao, H. Functional properties and structure changes of soybean protein isolate after subcritical water treatment[J]. Journal of Food Science and Technology, 2015, 52(6),3412-3421.
8、Zhang, Q.-T.; Tu, Z.-C. *; Wang, H.; Huang, X.-Q.; Xiao, H. A high throughput screening assay for identifying glycation inhibitors on MALDI-TOF target[J]. Food chemistry, 2015, 170 (1), 160-168.
9、Zhang Q, Tu Z*, Wang H, et al. Improved glycation after ultrasonic pretreatment revealed by high performance liquid chromatography-linear ion trap/orbitrap high resolution mass spectrometry[J]. Journal of Agricultural and Food Chemistry, 2014, 62 (12), 2522–2530.
10、Zhang Q-T, Tu Z-C*, Xiao H, et al. Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J]. Food and Bioproducts Processing, 2014, 92(1): 30-37.
11、Zhang, Q.-T.; Tu, Z.-C. *; Wang, H.; Huang, X.-Q.; Xiao, H. Structural changes of ultrasonicated Bovine Serum Albumin revealed by hydrogen/deuterium exchange and mass Spectrometry[J]. Analytical and Bioanalytical Chemistry. 2014, 406(28): 7243-7251.
发明专利；
“一种高效的MALDI板上的糖基化抑制剂筛选方法”
2016.08.17-2034.04.14，中国，ZL2.4，张秋婷，涂宗财，肖辉，王辉，黄小琴，樊亮亮、包中宇
承担科研项目情况；
1、国家自然科学基金青年基金项目“基于生物质谱的超声波诱导食品蛋白质体系聚集行为及调控机制研究”主持；
2、江苏省高校自然科学研究项目 “米糠对无麸质大米面包品质改良的调控机理”主持
3、国家自然科学基金地区科学研究项目“超声波促进食品中蛋白质糖基化反应的机制研究”参加；
联系方式：
Email: qiuting.zhang@njnu.edu.cn
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