所属部门：
食品科学与工程学院
职务/职称：
讲师
荣誉：

电子邮件：
**@nwu.edu.cn
个人简介
张宇翔，女，汉族，1992年7月生，山西洪洞人，中共党员。2013年7月，毕业于西北农林科技大学食品科学与工程专业，获得工学学士学位；2019年12月，毕业于西北农林科技大学农产品加工及贮藏工程专业，获得工学博士学位。2020年3月至今，于西北大学食品科学与工程学院任教，讲师，主要从事食品安全控制的相关研究。目前已在International Journal of Food Microbiology、Innovative Food Science & Emerging Technologies、LWT-Food Science and Technology、Frontiers in Microbiology等杂志发表多篇 SCI/EI 论文。
研究成果
（1）Zhang Yuxiang, Wei Jianping, Yuan Yahong, Yue Tianli^*. Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain. International Journal of Food Microbiology, 2019, 290:86-95.
（2）Zhang Yuxiang, Wei Jianping, Yuan Yahong, Chen Hong, Dai Lu, Wang Xin, Yue Tianli^*. Bactericidal effect of cold plasma on microbiota of commercial fish balls. Innovative Food Science & Emerging Technologies, 2019, 52:394-405.
（3）Zhang Yuxiang, Wei Jianping, Chen Hong, Song Zihan, Guo Hong, Yuan Yahong, Yue Tianli^*. Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane. LWT - Food Science and Technology, 2020, 117:108667.
（4）Zhang Yuxiang, Wei Jianping, Qiu Yue, Niu Chen, Song Zihan, Yuan Yahong, Yue Tianli^*. Structure-dependent inhibition of Stenotrophomonas maltophilia by polyphenol and its impact on cell membrane. Frontiers in Microbiology, 2019, 10:2646.
（5）Wei Jianping, Zhang Yuxiang, Wang Yuwei, Ju Hongmei, Niu Chen, Song Zihan, Yuan Yahong, Yue Tianli^*. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations. International Journal of Food Microbiology, 2020, 318:108471.
（6）Wei Jianping, Zhang Yuxiang, Yuan Yahong, Dai Lu, Yue Tianli^*. Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species. Food Microbiology, 2019, 79:66-74.
（7）Wei Jianping, Zhang Yuxiang, Qiu Yue, Guo Hong, Ju Hongmei, Wang Yuwei, Yuan Yahong, Yue Tianli^*. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations. Food Chemistry, 2020, 306:125623.
（8）Qiu Yue, Zhang Yuxiang, Wei Jianping, Gu Yangeng, Yue Tianli, Yuan Yahong^*. Thiol-functionalized inactivated yeast embedded in agar aerogel for highly efficient adsorption of patulin in apple juice. Journal of Hazardous Materials, 2020, 388:121802.
（9）Wei Jianping, Wang Shuyu, Zhang Yuxiang, Yuan Yahong, Yue Tianli^*. Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider. LWT - Food Science and Technology, 2019, 107:191-198.
（10）Song Zihan, Niu Chen, Wu Hao, Wei Jianping, Zhang Yuxiang, Yue Tianli^*. Transcriptomic Analysis of the molecular mechanisms underlying the antibacterial activity of IONPs@pDA-Nisin composites toward Alicyclobacillus acidoterrestris. ACS Applied Materials & Interfaces, 2019, 11:21874-21886.
（11）Song Zihan, Wu Hao, Niu Chen, Wei Jianping, Zhang Yuxiang, Yue Tianli^*. Application of iron oxide nanoparticles @ polydopamine-nisin composites to the inactivation of Alicyclobacillus acidoterrestris in apple juice. Food Chemistry, 2019, 287:68-75.
（12）Guo Hong, Qiu Yue, Wei Jianping, Niu Chen, Zhang Yuxiang, Yuan Yahong, Yue Tianli^*. Genomic insights into sugar adaptation in an extremophile yeast Zygosaccharomyces rouxii. Frontiers in Microbiology, 2020, 10:3157
（13）张宇翔, 魏建平, 宋子涵, 牛 晨, 袁亚宏, 岳田利^*. 冷冻鸡肉中耐冷菌的分布及对优势菌的控制研究. 现代食品科技, 2020, 36(3):1-10.
（14）王昕, 张宇翔, 任婷婷, 赵倩囡, 岳田利^*, 袁亚宏^*. 茯砖茶中冠突散囊菌的分离鉴定及其在液态发酵中的应用. 食品科学, 2019, 40(14):172-178.
（15）李维妮, 张宇翔, 魏建平, 袁亚宏, 韩晓江, 岳田利^*. 益生菌发酵苹果汁工艺优化及有机酸的变化. 食品科学, 2017, 38(22):80-87.
（16）李维妮, 郭春锋, 张宇翔, 魏建平, 岳田利^*. 气相色谱-质谱法分析乳酸菌发酵苹果汁香气成分. 食品科学, 2017, 38(04):146-154.
（17）戴璐, 袁亚宏, 张宇翔, 魏建平, 岳田利^*. 抗食源性致病菌益生菌的筛选及其抑菌活性评价（英文）. 食品科学, 2018, 39(24):93-101.
（18）姜飞虹, 宋子涵, 牛晨, 张宇翔, 魏建平, 岳田利^*. 多巴胺磁性纳米粒子对Nisin的吸附特性. 食品科学, 2019, 40(15):43-49.
获奖情况