张兆丽
博士，讲师
地址：扬州市华扬西路196号扬州大学旅游烹饪学院·食品科学与工程学院
邮编：225127
E-mail: Zhaoli@yzu.edu.cn；Alicezhang0727@163.com
个人教育经历：
2020.08-至今，扬州大学旅游烹饪学院·食品科学与工程学院，讲师
2016.09-2020.07，江苏大学，食品科学与工程，博士
2007.09-2010.06，青岛农业大学，食品科学，硕士
主要研究方向：
1. 食品物理加工过程中超声物理场的应用机制研究
2. 食用蛋白质与多肽资源开发新技术
科研项目：
1. 主持：扬州大学高层次人才科研启动基金项目，在研
2. 参与：国家自然基金面上项目：基于糖酵解效率调控的超声波作用下酿酒酵母代谢应答机制研究（**），在研
3. 参与：江苏省重点研发计划项目：邳州白蒜大蒜素及多酚联合制备技术集成创新与产品开发（BE**），在研
4. 参与：潍坊市科技计划项目：超声辅助酶解啤酒糟制备降血糖多肽的研究（2018GX095），结项
5. 参与：潍坊市科技计划项目：啤酒糖化过程超声辅助工艺研究（），结项
发表论文
1. Zhang Zhaoli, Wang Yang, Dai C, et al. Alkali extraction of rice residue protein isolates: Effects of alkali treatment conditions on lysinoalanine formation and structural characterization of lysinoalanine-containing protein [J]. Food Chemistry, 2018, 261:176–183.
2. Zhang Zhaoli, Xiong Feng, Wang Y, et al. Fermentation of Saccharomyces cerevisiae in a one liter flask coupled with an external circulation ultrasonic irradiation slot: Influence of ultrasonic mode and frequency on the bacterial growth and metabolism yield [J]. Ultrasonics Sonochemistry, 2019, 54:39–47.
3. Zhang Zhaoli*, Wang Yang*, Li Y, et al. Effect of alkali concentration on digestibility and absorption characteristics of rice residue protein isolates and lysinoalanine [J]. Food Chemistry, 2019, 289:609–615.
4. Zhang Zhaoli*, Wang Yang*, Jiang H, et al. Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates [J]. Ultrasonics Sonochemistry, 2020, 67:105124.
5. Wang Yang*, Zhang Zhaoli*, Jiang Hui, et al. Lysinoalanine formation and conformational characteristics of rice dreg protein isolates by Multi-frequency countercurrent S-type sonochemical action [J]. Ultrasonics Sonochemistry, 2020, 69, 105257
6. Wang Yang, Zhang Zhaoli, He R, et al. Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action [J]. Ultrasonics Sonochemistry, 2020, 64:105038.
7. Jiang Hui, Xing Zheng, Zhang Zhaoli, et al. Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates’ ultrasound-assisted binding and its stability, solubility and emulsibility analysis [J]. Ultrasonics Sonochemistry, 2020, 63:104981.
8. Li Yihe, Zhang Zhaoli, Wang Yang, et al. Modification of Rapeseed Protein by Ultrasound-assisted pH Shift Treatment：Ultrasonic Mode and frequency Screening, Changes of Protein Solubility and Structure Characteristics[J]. Ultrasonics Sonochemistry, 2020, 69, 105240.
9. 张兆丽,熊柳,孙庆杰. 花生淀粉的提取及性质的研究[J].中国粮油学报, 2009, 24(02):77-81.
10. 张兆丽,孙庆杰. 直链淀粉与糊化特性对米粉凝胶品质影响的研究[J].青岛农业大学学报（自然科学版）, 2011, 28(01):60-64.
11. 熊柳,张兆丽,孙庆杰. 谷朊粉对不同淀粉糊化特性和质构特性的影响[J].中国粮油学报, 2010,25(11):29-31.
12. 熊柳,张兆丽,孙庆杰. 食品中RS₃含量与凝胶性的关系[J].食品工业科技, 2009.30(09):133-138.