张晖

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学　　位：
博士

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研究中心：
谷物与淀粉工程中心

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研究领域：
粮油健康食品研究与开发；粮油中蛋白质、多糖和脂质等功能成分的研究

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联系电话：

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手　　机：

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Email：
zhanghui@jiangnan.edu.cn

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通讯地址：
无锡市蠡湖大道1800号，江南大学食品学院D617

个人简介 张晖，女，中共党员，江南大学食品学院教授，博士生导师。江南大学食品学院谷物与淀粉工程研究中心负责人 。入选教育部新世纪优秀人才支撑计划和江苏省“333高层次人才培养工程”。曾获“无锡市科技创新十大女杰”和无锡市“三八”红旗手等荣誉称号。长期从事谷物健康食品、粮油中蛋白质、多糖和脂质等功能成分的研究与开发。
近年来，以负责人身份承担国家自然科学基金等、“863”科技支撑项目，国家“十一五”、“十二五”科技支撑项目等10余项。并与多家企业合作，实现科研转化，建立科研成果孵化基地等。目前，已发表学术论文100多篇，其中SCI收录80多篇。申请发明专利60余项，授权30余项，其中国际发明专利1项。获国家科技进步二等奖，江苏省科技二等奖，江西省科技进步一等奖，中国粮油学会科技进步奖，中国轻工业联合会科技进步奖等奖项10余项。指导硕士研究生65名、博士研究生28名。

【学习经历】
1985.9-1989.6 无锡轻工业学院，食品科学专业，学士；
1989.9-1992.6 无锡轻工业学院，食品工程专业，硕士；
2000.9-2004.6 江南大学，粮食、油脂及植物蛋白工程专业，博士。
【工作及研究经历】
1992.7-1995.9 无锡轻工业学院粮油系，助教；
1995.10-2001.5 无锡轻工业大学、江南大学食品学院，讲师；
2001.6-2006.8 江南大学食品学院，副教授，粮食、油脂及植物蛋白工程研究所副所长；
2005.7-2005.12 美国Clemson大学人类营养与食品科学系，访问****；
2006.9至今 江南大学食品学院，教授，博导，谷物与淀粉工程中心主任
【主讲课程】
研究生课程：食品功能因子的分离、制备与分析
本科生课程：食品营养学













科研项目

1. 新世纪优秀人才支持计划(NCET-06-0488)
2. 国家自然基金项目“大米胚芽谷氨酸脱羧酶活性调节机制的研究(**)”
3. 国家自然基金项目“植物抗冻蛋白作用机制的分子模拟及其在食品中的冰晶修饰与抑制作用研究(**)”
4. 国家自然基金项目“细胞膜色谱法高通量筛选抗菌肽及在食品中的应用研究(**)”
5. 国家“十五”科技攻关项目“稻米深加工技术研究与开发”（2001BA501A03）
6. 我国玉米加工业技术创新体系与发展战略研究（2001BA501A17-4）
7. 国家农业成果转化项目“米乳饮料的研究与开发”
8. 国家“十一五”科技支撑计划项目“食品物性修饰与油脂加工新技术开发研究(2006BAD05A01)”
9. 国家“十一五”科技支撑计划项目“功能型燕麦新品种选育与新型健康食品开发及产业化示范(2006BAD02B05)”
10. 国家“十一五”科技支撑计划项目“稻米方便营养食品与米淀粉开发与产业化示范(2006BAD05A10)”
11. 国家“十一五”科技支撑计划项目“抗氧化功能食品的研究与产业化(2006BAD27B06)”
12. 国家863计划项目“生物酶法食品添加剂和配料高效安全制造(2007AA100401)”
13. 国家“十二五”科技支撑项目“片状谷物早餐食品加工关键技术研究与产业化示范(2012BAD37B08)”
14. 国家“十二五”科技支撑项目“现代杂粮营养功能饮品加工关键技术研究开发与产业化(2012BAD34B08)”
15. 国家863计划项目“肽类产品高效制备技术集成研究与开发(20013AA102207/002)”
16. 国家自然科学基金项目“抗冻蛋白对冻藏小麦面筋蛋白品质裂变的干预及其机制()”







学术论文 【学术论文(第一和通讯作者)】
1. Qi, Y.J.; Zhang, H.*; Wu, G.C.; Zhang, H.; Gu, L.W.; Wang, L.; Qian, H.F.; Qi, X.G., Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models, Food Chemistry, 2018, 250, 98-104.
2. Zhu, L.; Wu, G.C.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G., Using RVA-full pattern fitting to develop rice viscosity fingerprints and improve type classification. Journal of Cereal Science, 2018, 81, 1-7.
3. Wu, G.C; Shen, Y.B.; Qi, Y.J.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G.; Li, Y.; Johnson, S.K., Improvement of in vitro, and cellular antioxidant properties of Chinese steamed bread through sorghum addition. LWT-Food Science and Technology, 2018, 91, 77-83.
4. Shen, Y.B.; Song, X.; Chen, Y.S.; Li, L.; Sun, J.; Huang, C.H.; Ou, S.Y.; Zhang, H.*, Effects of sorghum, purple rice and rhubarb rice on lipids status and antioxidant capacity in mice fed a high-fat diet. Journal of Functional Foods, 2017, 39, 103-111.
5. Qi, X.G.; Zhu, L.; Wang, C.Q.; Zhang, H.*; Wang, L.; Qian, H.F., Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis. Journal of Cereal Science, 2017, 74, 224-230.
6. Liu, M.; Hu, B.; Zhang, H.*; Zhang, Y.; Wang, L.; Qian, H.F.; Qi, X.G., Inhibition study of red rice polyphenols on pancreatic a-amylase activity by kinetic analysis and molecular docking. Journal of Cereal Science, 2017, 76, 186-192.
7. Zhang Y.J.; Zhang H.*; Ding X.L.; Cheng L.L.; Wang L.; Qian H.F.; Qi X. G.; Song C.Y., Purification and identification of antifreeze protein from cold-acclimated oat (Avena sativa L.) and the cryoprotective activities in ice cream. Food and Bioprocess Technology, 2016, 9 (10), 1746-1755.
8. Liu, M.; Zhang Y.; Zhang H.*; Hu, B.; Wang, L.; Qian H.F.; Qi, X.G., The anti-diabetic activity of oat β-D-glucan in streptozotocin-nicotinamide induced diabetic mice. International Journal of Biological Macromolecules, 2016, 91: 1170-1176.
9. Qi Y.J.; Zhang H.*; Awika J.M.; Wang L.; Qian H.F.; Gu L.W., Depolymerization of sorghum procyanidin polymers into oligomers using HCl and epicatechin: Reaction kinetics and optimization. Journal of Cereal Science, 2016, 70: 170-176.
10. Al-Farga A.; Zhang H.*; Siddeeg A.; Shamoon M.; Chamba M.V.M.; Al-Hajj N., Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour. Food chemistry, 2016, 211: 268-273.
11. Shen Y.B.; Zhang H.*; Wang L.; Qian H.F.; Qi Y.J.; Miao X.; Cheng L.L.; Qi X.G., Protective effect of ferulic acid against 2, 2’-Asobis (2-amidinopropane) dihydrochloride-induced oxidative stress in PC12 cells. Cellular and Molecular Biology, 2016, 62(1): 109-116.
12. Shen, Y.B.; Chen, L.; Zhang, H.J.; Zhang, Y.W.; Zhang, H.; Wang, L.; Qian, H.F.; Qi, X.G.; Zhang, H.*, In vitro and in vivo antioxidant activity of ethyl acetate extraction of purple rice. Cellular and Molecular Biology, 2016, 62(4): 96-103.
13. Zhang, Y.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G.; Ding, X.L.; Hu, B.; Li, J.J., The effect of oat ??-glucan on in vitro glucose diffusion and glucose transport in rat small intestine. Journal of the Science of Food and Agriculture, 2016, 96(2), 484-491.
14. Al-Farga, A.; Zhang, H.*; Siddeeg, A.; Chamba, M.V.M.; Kimani, B.G.; Hassanin, H.; Obadi, M.; Alhejj, N., Effect of the addition of alhydwan seed flour on the dough rheology, bread quality, texture profile and microstructure of wheat bread. Journal of Texture Studies, 2016, 47(6), 484-495.
15. Liu, G.Y.; Xu, S.Y.; Wang, X.G.; Jin, Q.Z.; Xu, X.; Shen, Y.B.; Xu, G.X.; Zhang, H.*, Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS- SPME- GC/MS. International Journal of Food Science and Technology, 2016, 91, 2591-2602.
16. Al-Farga A.; Zhang H.*; Azhari S.; Wad Medani, S.; KIMANI B.G.; THARWAT M.R.，Alhydwan (Boerhavia elegana Choisy) seed flour: A new approach in bread staling. European Academic Research, 2016, 3, 6.
17. Al-Ferga A.. Physicochemical and Cooking Properties of a Novel Food: Alhydwan (Boerhavia elegana Choisy) Seed Flour. Journal of Academia and Industrial Research, 2016, 4, 211-215.
18. Zhang, H.; Zhang, H.*; Cheng, L. L.; Wang, L.; Qian, H. F., Influence of deep-frying using various commercial oils on acrylamide formation in French fries. Food Additives and Contaminants Part a-Chemistry Analysis Control Exposure & Risk Assessment, 2015, 32(7): 1083-1088.
19. Zhou, J. Z.; Zhang, H.*; Gao, L.; Wang, L.; Qian, H. F., Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels. Food and Bioproducts Processing, 2015, 96, 27-34.
20. Zhang, Y.J.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G., Extraction of oat (Avena sativa L.) antifreeze proteins and evaluation of their effects on frozen dough and steamed bread. Food and Bioprocess Technology, 2015, 8, 2066-2075.
21. Al-Farga A.; Zhang H.*; Siddeeg A.; Chamba M. V. M.; Nabil Q. A., Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (Boerhavia elegana Choisy) seeds. Grasa Y Aceites, 2015, 66(3), 1-9.
22. Tang W. T.; Zhang H.; Wang L.; Qian H. F.; Qi X. G., Targeted separation of antibacterial peptide from protein hydrolysate of anchovy cooking wastewater by equilibrium dialysis. Food Chemistry, 2015, 168, 115-123.
23. Tang, W.T.; Yuan, H.N.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G., An antimicrobial peptide screened from casein hydrolyzate by Saccharomyces cerevisiae cell membrane affinity method. Food Control, 2015, 50(3), 413-422.
24. Xiao, J.H.; Zhang, H.*; Niu, L.Y., Effect of detoxification on functional properties, structures and thermal properties of Jatropha curcas proteins. International Journal of Food Properties, 2015, 18(7): 1524-1234.
25. Ding, X.L.; Zhang, H.*; Chen, H.Y.; Wang, L.; Qian, H.F.; Qi, X.G., Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.). Food Chemistry, 2015, 175, 74-81.
26. Ding, X.L.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G.; Xiao, J.H., Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles. Food Hydrocolloids, 2015, 47, 32-40.
27. Zhang, Y.W.; Zhang, H.*; Wang, L.; Guo, X.N.; Qi, X.G.; Qian, H.F., Isolation and identification of an antioxidant peptide prepared from fermented peanut meal using Bacillus subtilis fermentation. International Journal of Food Properties, 2014, 17(6):1237-1253.
28. Ding, X.L.; Zhang, H.*; Liu, W.H.; Wang, L.; Qian, H.F.; Qi, X.G., Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles, Food and Bioprocess Technology,2014, 7(3), 842-852.
29. Yang, L.X.; Zhang H.*; Cheng L.L.; Gu, Z.H.; Hua, D.; Qi, X.G.; Qian, H.F.; Wang, L., Effect of Extrusion on the Hydrophilic Antioxidant Capacity of Four Whole Grains, Journal of Food and Nutrition Research, 2014, 2(2), 80-87.
30. Tang, W.T.; Zhang, H.*; Wang, L.; Qian, H.F., Membrane-disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate. International Journal of Food Science and Technology, 2014, 49, 969-975.
31. Tang, W.T.; Zhang, H.; Wang, L.; Qian, H.F., New cationic antimicrobial peptide screened from boiled-dried anchovies by immobilized bacterial membrane liposome chromatography. Journal of Agricultural and Food Chemistry, 2014, 62(7), 1564-1571.
32. Zhang, C.K.; Zhang, H.; Wang, L.; Qian, H.F., Physical, functional, and sensory characteristics of cereal extrudates. International Journal of Food Properties, 2014, 17, 1921-1933.
33. Zhang, Y.W.; Liu, J.; Lu, X.; Zhang, H.; Wang, L.; Guo, X.N.; Qi, X. G.; Qian, H.F., Isolation and identification of an antioxidant peptide prepared from fermented peanut meal using bacillus subtilis fermentation. International Journal of Food Properties, 2014, 17, 1237-1253.
34. Zhou, J.Z.; Zhang, H.; Yang, H.Y.; Wang, L.; Qian, H.F., Formation of heat-induced cottonseed congossypin(7S) fibrils at pH 2.0. Journal of the Science of Food and Agriculture, 2014, 94, 2009-2015.
35. Al-Farga A.; Zhang H.*, Siddeeg A., In Vitro Antioxidant Activity and Total Phenolic and Flavonoid Contents of Alhydwan (Boerhavia elegana Choisy) Seeds. Journal of Food & Nutrition Research, 2014, 2(5), 215-220.
36. Tang, W.T.; Zhang, H.*; Wang, L.; Qian, H.F., Antimicrobial peptide isolated from ovalbumin hydrolysate by immobilized liposome-binding extraction, European Food Research and Technology, 2013, 237(4), 591-600.
37. Zhang, Y.W.; Zhang, H.*; Wang, L.; Guo, X.N.; Qi, X.G.; Qian, H.F., Antioxidant and free radical scavenging potential of peanut meal hydrolysate prepared using Bacillus subtilis fermentation. International Journal of Food Properties, 2013, **1005.
38. Zhang, H.J.; Zhang, H.*; Wang, L.; Guo, X.N., Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran. Food Research International, 2012, 47(2), 359-363.
39. Zhang, Y.W.; Zhang, H.*; Wang, L.; Guo, X.N.; Qi, X.G.; Qian, H.F., Antioxidant properties and radical-scavenging activity of ethanol extract of defatted peanut meal. International Journal of Food Properties, 2012, **1005.
40. Zhang, H.J.; Zhang, H.*; Yokoyama, W.H., Concentration-dependent displacement of cholesterol in micelles by hydrophobic rice bran protein hydrolysates. Journal of the Science of Food and Agriculture, 2012,92(7), 1395-1401.
41. Xiao, J.H.; Zhang, H.*; Ding, S., Thermodynamics of Antimicrobial Peptide JCpep8 Binding to Living Staphylococcus aureus as a Pseudo-stationary Phase in Capillary Electrochromatography and Consequences for Antimicrobial Activity. Journal of Agricultural and Food Chemistry, 2012, 60, (18), 4535-4541.
42. Xiao, J.H.; Zhang, H.*, An Escherichia coli Cell Membrane Chromatography-Offline LC-TOF-MS Method for Screening and Identifying Antimicrobial Peptides from Jatropha curcas Meal Protein Isolate Hydrolysates. Journal of Biomolecular Screening, 2012, 17, (6), 752-760.
43. Daou, C. and Zhang, H.*, Oat Beta-Glucan: Its Role in Health Promotion and Prevention of Diseases. Comprehensive Reviews in Food Science and Food Safety, 2012,11(4), 355-365.
44. Daou, C. and Zhang H.*, Study on Functional Properties of Physically Modified Dietary Fibres Derived from Defatted Rice Bran. Journal of Agricultural Science,2012,4(9), 85-97.
45. Xu, J., Zhang, H.*, Guo, X.N., Qian, H.F., The impact of germination on the characteristics of brown rice flour and starch. Journal of the Science of Food and Agriculture,2012,92(2), 380-387.
46. Li, T.T.; Zhang, H.*; Wu, C.; Fan, G.J., Extraction optimization and antioxidant activity of glycoprotein from camellia oleifera seed. Transactions of the Chinese Society of Agricultural Machinery, 2012, 43(4), 148-155.
47. Kongo-Dia-Moukala, J.U.; Zhang, H.*; Claver Irakoze, P., In Vitro Binding Capacity of Bile Acids by Defatted Corn Protein Hydrolysate. International Journal of Molecular Sciences, 2011, 12, (2), 1066-1080.
48. Kongo-Dia-Moukala, J.U.; Zhang, H.*; Defatted Corn Protein Extraction: Optimization by Response Surface Methodology and Functional Properties. American Journal of Food Technology, 2011, 6, (10), 870-881.
49. Kongo-Dia-Moukala, J.U.; Zhang, H.*; Nsor-Aatindan J., Hypocholesterolemic activity and characterisation of protein hydrolysates from defatted corn germ protein. Asian J Biotechnol, 6 (6), 439-449.
50. Zhang, Y.W.; Zhang, H.*; Wang, L.; Guo, X.N.; Qi, X.G.; Qian, H.F., Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal. European Food Research and Technology, 2011, 232(6), 941-950.
51. Zhang, H.J.; Zhang, H.*; Bartley, G.E.; Mitchell, C.R.; Yokoyama, W., Lower Weight Gain and Hepatic Lipid Content in Hamsters Fed High Fat Diets Supplemented with White Rice Protein, Brown Rice Protein, Soy Protein and their Hydrolysates. Journal of Agricultural and Food Chemistry, 2011, 59 (20), 10927-10933.
52. Xiao, J.H.; Zhang, H.*; Niu, L.Y.; Wang, X.G., Efficient Screening of a Novel Antimicrobial Peptide from Jatropha curcas by Cell Membrane Affinity Chromatography. Journal of Agricultural and Food Chemistry, 2011, 59, 1145–1151.
53. Xiao, J.H.; Zhang, H.*; Niu, L.Y.; Wang, X.G.; Lu, X., Evaluation of Detoxification Methods on Toxic and Antinutritional Composition and Nutritional Quality of Proteins in Jatropha curcas Meal. Journal of Agricultural and Food Chemistry, 2011, 59, 4040–4044.
54. Xiao, J.H.; Zhang, H.*; Niu, L.Y.; Ding, S., Characterizations of interaction between antimicrobial peptide (JCpep7) and living staphylococcus aureus used as pseudostationary phase in capillary electrochromatography. Analytical Methods, 2011, 3(11), 2579-2584.
55. Xiao, J.H.; Zhang, H.*, Comparative evaluation of Jatropha curcas L. seed meals obtained by different methods of defatting on toxic, antinutritional and nutritive factors. Journal of Food Science and Technology, 2011, 1-7.
56. Zhang, J.H.; Zhang, H.*; Wang, L.; Guo, X.N.; Wang, X.; Yao, H.Y., Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS. Food Chemistry, 2010, 119, (1), 226-234.
57. Lü, Y.G.; Zhang, H.*; Wang, L; Guo, X.N.; Yao, H.Y., A novel method for the continuous production of gamma-aminobutyric acid using immobilized rice bran. Biocatalysis and Biotransformation, 2010, 28(3)
58. Lü, Y.; Zhang, H.*; Meng, X.; Wang, L.; Guo, X.N., A Validated HPLC Method for the Determination of GABA by Pre-Column Derivatization with 2, 4-Dinitrofluorodinitrobenzene and Its Application to Plant GAD Activity Study. Analytical Letters, 2010, 43, (17), 2663-2671.
59. Wang, L.; Xu, D.X.; Lü, Y.G.; Zhang, H.*, Purification and biochemical characterisation of a novel glutamate decarboxylase from rice bran. Journal of the Science of Food and Agriculture, 2010, 90, (6), 1027-1033.
60. Wang, L.; Liu, M.; Guo, X.N.; Lü, Y.G.; Zhang, H.*, Purification of calmodulin from rice bran and activation of glutamate decarboxylase by ca2+/calmodulin. Journal of the Science of Food and Agriculture, 2010, 90, (4), 669-675.
61. Lü, Y.G.; Zhang, H.*; Meng, X.Y.; Wang, L.; Guo, X.N.; Tao, G.J., Determination of Glutamate Decarboxylase Activity in Plant by Pre-column 30 Derivatization with 2,4-Dinitrophenylhydrazine. Chinese Journal of Analytical Chemistry, 2009-03
62. Zhang, C.; Ma, Y.; Zhao, X.Y.; Zhang, H.*; Yao, H.Y., Determination of primary structure of winter-wheat-bran antifreeze protein. Chinese Journal of Analytical Chemistry, 2009, 05.
63. Zhang, C.; Zhang, H.*; Zhao, X. Y.; Ma, Y.; Yao, H. Y., The secondary structure of winter-wheat-bran antifreeze protein determined by FTIR and CD spectrum. Spectroscopy & Spectral Analysis, 2009, 29(7), 1764-1767.
64. Zhang, J.H.; Zhang, H.*; Wang, L.; Guo, X.N.; Wang, X.; Yao, H.Y., Antioxidant activities of the rice endosperm protein hydrolysate: identification of the active peptide. European Food Research and Technology, 2009, 229, (4), 709-719.
65. Zhang, C.; Zhang, H.*; Wang, L.; Guo, X., Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb. LWT-Food Science and Technology, 2008, 41, (6), 1029-1036.
66. Zhang, C.; Zhang, H.*; Wang, L., Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough. Food Research International, 2007, 40, (6), 763-769.
67. Zhang, C.; Zhang, H.*; Wang, L.; Gao, H.; Guo, X.N.; Yao, H.Y., Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation. Journal of Agricultural and Food Chemistry, 2007, 55, (23), 9620-9626.
68. Zhang, C.; Zhang, H.*; Wang, L.; Zhang, J.; Yao, H.Y., Purification of antifreeze protein from wheat bran (Triticum aestivum L.) based on its hydrophilicity and ice-binding capacity. Journal of Agricultural and Food Chemistry, 2007, 55, (19), 7654-7658.
69. Zhang, C.; Zhang, H.*; Wang, L.; Yao, H.Y., Validation of antifreeze properties of glutathione based on its thermodynamic characteristics and protection of baker's yeast during cryopreservation. Journal of Agricultural and Food Chemistry, 2007, 55, (12), 4698-4703.
70. Zhang, H.; Yao, H.; Chen, F.; Wang, X., Some molecular properties of glutamate decarboxylase from rice germ. Food Chemistry, 2007, 105, (1), 65-71.
71. Zhang, H.; Yao, H.Y.; Chen, F.; Wang, X., Purification and characterization of glutamate decarboxylase from rice germ. Food Chemistry, 2007, 101, (4), 1670-1676.
72. Zhang, H.; Yao, H.Y., Spectroscopic characterization of glutamate decarboxylase from rice germ[J]. Chinese Journal of Analytical Chemistry, 2006, 05.
73. Zhang, H.; Chen, F.; Xi, W.; Yao, H.Y., Evaluation of antioxidant activity of parsley (petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Research International, 2006, 39(8), 833-839.









获奖 【科研成果】
1. 稻米及其副产品高效增值深加工新技术，2005年国家科技进步二等奖，排名第三
2. 富含γ-氨基丁酸的稻米健康食品的研究与产业化，2009年江苏省科技进步二等奖，排名第一
3. 生物酶转化谷物资源制备γ-氨基丁酸等，2007年江苏省科技进步二等奖，排名第二
4. 谷物功能成分研究开发，2006年粮油学会科技进步一等奖，排名第二
5. γ- 氨基丁酸稻米健康食品生产关键技术及其产业化，2009年中国食品工业协会科学技
6. 术一等奖，排名第一
7. 生物技术生产富含 γ- 氨基丁酸稻米健康食品的研究与产业化开发，2009年中国粮油学会科技进步二等奖，排名第一
8. 稻米中谷氨酸脱羧酶激活技术生产γ- 氨基丁酸健康食品和功能配料，2009年中国轻工业联合会 技术进步优秀奖，排名第二
9. 功能性杂粮方便食品生产关键技术开发及产业化， 2014年中国轻工业联合会科技进步奖，排名第二
10. 早籼稻产后精深加工和高效利用关键技术与推广应用，2011年中国农学会中华农业科 技奖，排名第六
11. 稻米营养方便食品及其加工副产品深加工关键技术和产业化, 2010年江西省科技进步一等奖，排名第五
12. 稻米中谷氨酸脱羧酶激活技术生产γ-氨基丁酸健康食品和功能配料，2008年中国轻工业联合会优秀奖，排名第一
13. 2004年江苏省教学成果二等奖，排名第三
14. 2005年无锡市腾飞奖一等奖，排名第三
【荣誉】
教育部新世纪优秀人才支持计划入选者
江苏省“333高层次人才培养工程”第三层次培养对象
无锡市“三八”红旗手
无锡市科技创新十大女杰







专利 【已授权专利】
1、A method for determining the amount of oat flour addition in compound flours and noodls，
美国专利，**
2、一种连续真空吸料装置 - 0.0
3、一种速溶葛根奶茶粉的制备方法 - 8.1;B
4、一种易冲调的即食营养糊类食品的生产方法 - 0.1;B
5、一种山楂、紫薯浊汁饮料的制备方法 - 8.0;B
6、一种山楂、紫薯清汁饮料的制备方法 - 8.7;B
7、一种小麦胚芽南瓜复合饮料的制备方法 - 7.3;B
8、一种小麦胚芽南瓜复合饮料的制备方法 - 7.3
9、一种以脱脂米糠为原料联产植酸和低聚肽的工艺 - 1.7
10、一种小麦麸皮脂肪替代品的制备方法 - 0.X;B
11、一种高含量Γ-氨基丁酸发芽糙米的制备方法 - 8.1
12、一种接枝Β-环糊精米糠纤维的制备方法 - 5.4
13、一种醇法花生浓缩蛋白的制备方法 - 5.9
14、一种高含量γ-氨基丁酸发芽糙米的制备方法 - 8.1;B
15、一种接枝β-环糊精米糠纤维的制备方法 - 5.4;B
16、一种醇法花生浓缩蛋白的制备方法 - 5.9;B
17、一种具有视网膜光损伤预防作用的大米饮料的制备方法 - 7.8;B
18、一种黑米饮料的制备方法 - 5.5;B
19、一种生物催化合成阿魏酰低聚糖的方法 - 4.0;B
20、一种燕麦麸可溶性膳食纤维脂肪替代品的制备方法 - 6.X;B
21、一种燕麦麸可溶性膳食纤维脂肪替代品的制备方法 - 6.X;B
22、一种黑米饮料的制备方法 - 5.5
23、一种大米淀粉和大米蛋白的制备方法 - 7.1
24、一种苦荞麦抗肿瘤蛋白的制备方法 - 9.7
25、一种大米淀粉和大米蛋白的制备方法 - 7.1;C
26、一种以米糠为原料制备高浓度γ-氨基丁酸粉的方法 - 6.X;C
27、一种苦荞麦抗肿瘤蛋白的制备方法 - 9.7;C
28、一种燕麦蛋白ACE抑制肽的制备方法 - 1.3;C
29、一种玉米类胡萝卜素的制备方法 - 0.5;C
30、一种燕麦β－葡聚糖的制备方法 - 1.X;C
31、一种富含γ－氨基丁酸米胚芽粉的制备方法和应用 - 7.X;**C
32、一种米乳饮料的制备方法 - 6.8









承担教学




研究生培养 2004年入学

硕士：卢鑫
2005年入学
博士：张超
硕士：马晓博、奚海燕、张运艳
2006年入学
博士：吕莹果、张君慧
硕士：马晓佩、彭杰、陈伟畅、张峰、马坤
2007年入学
博士：张友维、Jauricque Ursulla Kongo-Dia-Moukala
硕士：李伦、高云中、王秀军、孟祥勇、张慧娟
2008年入学
博士：李婷婷、CHEICKNA DAOU
硕士：管娜娜、柳杰、潘晶、张丙华、章海燕、赵殷勤、丁香丽
2009年入学
博士：肖建辉、刘国艳、张慧娟
硕士：徐杰、姜平、葛磊、冯俊敏、杜江美、张艳杰
2010年入学
博士：申迎宾、丁香丽
硕士：张媛媛、赵兰涛、苗欣、夏肖肖、陈姗姗
2011年入学
博士：唐文婷、周建中、刘忆冬、张艳杰
硕士：陈思思、杨凌霄、张才科、苑华宁、程李琳、刘文华、罗洁、花丹、刘京
2012年入学
博士：张若杰、苗欣、Al-Farga Ammar
硕士：龙佩、胡柏、张宇、张冬媛、陆晓婷、邓芝串、文伟
2013年入学
博士：程李琳
硕士：孙娟、王超群、张浩、刘通通、林雅丽
2014年入学
博士：齐雅静、刘玫
硕士：孙丽洁、李诗炜、卢丹妮、崔亚楠
2015年入学
博士：张浩
硕士：蔡媛媛、夏钰、朱建鸿
2016年入学
博士：李晓静、朱玲
硕士：陈若瑄、马毓、唐娜
2017年入学
博士：李培燕、杨丹
硕士：毕仕林、李东泽、将依然

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