天津农学院硕士生导师简介

学科专业：食品科学与工程
研究方向：食品化学与食品营养、农副产品高值化转化
一、个人简介
张民，男，1972-，博士，教授，博士生导师，国家****领军人才，科技部中青年科技创新领军人才，天津市“131”创新型人才工程第一层次人选。现任天津农学院副校长，兼任食品营养与安全国家重点实验室PI，教育部高等学校食品科学与工程类专业教学指导委员会委员，全国专业标准化技术委员会委员，天津市食品学会副理事长，《食品工业科技》、《食品研究与开发》等多个学术期刊编委。
二、工作学习简历
2019.05-今天津农学院副校长
2003.07-2019.05 天津科技大学，历任讲师、副教授、教授、食品工程与生物技术学院院长、科技处处长，其中，于2008年8月至2009年2月到美国阿肯色大学访学
1998.09-2003.06 华中农业大学食品科技学院获工学博士学位
1996.10-1998.08 泰山亚细亚速冻食品有限公司职员
1992.09-1996.08 山东农业大学食品科学系获学士学位
三、教学工作
主持获批“食品技术原理”国家级精品资源共享课，参加获批“食品技术与文化”国家级视频公开课；主持获批天津市级教学团队；主持天津市级教改项目2项；主编《食品技术原理（第二版）》，参编《饮料工艺学》、《饮料制作工》等教材；获省部级教学成果二等奖3项、优秀教材一等将1项。
本科课程：食品化学
研究生课程：高级食品化学
四、主要研究领域或方向
研究领域：食品科学与工程
研究方向：食营养与食品化学；农副产品高值化转化
五、学术及科研项目
近年来，先后主持国家和省部级科研项目12项、其它项目20余项；主持或参加修订国家标准8项；以第一发明人申请国家发明专利30余项；以第一或通讯作者发表科研论文100余篇，其中，SCI收录论文60余篇，EI收录论文10余篇；获省级科技奖励3项。
近两年以通讯作者发表的主要科研论文:
1) Qian Li, Haixia Chen, Min Zhang*, Tao Wu,Rui Liu. Altered short chain fatty acid profiles induced by dietary fiberintervention regulate AMPK levels and intestinal homeostasis. Food &Function, Food & Function, 2019, 10: 7174-7187
2)Zihan Xue, Yue Chen, Yanan Jia, Yajiewang, Yangpeng Lu, Haixia Chen*, Min Zhang*. Structure, thermal and rheological propertiesof different soluble dietary fiber fractions from mushroom Lentinula edodes(Berk.) Pegler residues. Food Hydrocolloids, 2019, 95(10): 10-18
3)Qian Li, Haixia Chen, Min Zhang*, Tao Wu, Rui Liu, Zesheng Zhang.Potential correlation between dietary fiber suppresses microbial conversion ofcholine to trimethylamine and formation of methylglyoxal. Journal ofAgricultural and Food Chemistry, 2019, DOI: 10.1021/acs.jafc.9b04860.
4)Qian Li, haoran Sun, Min Zhang*, Tao Wu. Characterization of the flavorcompounds in wheat bran and biochemical conversion for application in food.Journal of Food Science, 2019, DOI: 10.1111/1750-3841.14965.
5)Qiaomei Zhu, Yijun Pan, Xin Jia, Jinlong Li, Min Zhang*, Lijun Yin*.Review on the stability mechanism and application of water-in-oil emulsionsencapsulating various additives. Comprehensive reviews in food science and foodsafety, 2019, (18): 1660-1675
6)Tingting Cui，Tao Wu，RuiLiu，Wenjie Sui，ShuaiWang，Min Zhang*. Effect of degree ofkonjac glucomannan enzymatic hydrolysis on physicochemical characteristic ofgluten and dough，ACS Omega. 2019, 4(6): 9654-9663
7)Tingting Cui, Rui Liu, Tao Wu, Wenjie Sui, Min Zhang*. Influence ofkonjac glucomannan and frozen storage on rheological and tensile properties offrozen dough，Polymers，2019,11(5): 794.
8)Wenjie Sui, Xuan Xie, Rui Liu, Tao Wu, Min Zhang*. Effect of wheat branmodification by steam explosion on structural characteristics and rheologicalproperties of wheat flour dough. Food Hydrocolloids. 2018, 84: 571-580.
9)Liyuan Yun, Tao Wu, Rui Liu, Kun Li, Min Zhang*. Structural Variationand Microrheological Properties of a Homogeneous Polysaccharide from Wheatgerm. Journal of Agricultural and Food Chemistry, 2018, 66 (11):2977-2987.
10)Liyuan Yun, Shuai Wang, Tao Wu, Qian Li, Min Zhang*. Structurecharacterization of a Novel glycoprotein in wheat germ and its physicochemicalproperties. International Journal of Biological Macromolecules.2018,117:1058-1065.
11)Liyuan Yun, Tao Wu, Qian Li, Min Zhang*. Dietary supplementation withpurified wheat germ glycoprotein improve immunostimulatory activity incyclophosphamide induced Balb/c mice. International Journal of BiologicalMacromolecules. 2018, 118: 1267–1275.
12)Liyuan Yun, Dezhi Li，Lu Yang，MinZhang*.Hot water extraction and artificial simulated gastrointestinal digestion ofwheat germ polysaccharide. International Journal of Biological Macromolecules.2018, 123: 174-181.
13) SunChanchan, Liang Bin, Huanjing Sheng, Ruijun Wang, Jiang Zhao, ZeshengZhang, Min Zhang*. Influence of initial protein structures andxanthan gum on the oxidative stability of O/W emulsions stabilized by wheyprotein. International Journal of Biological Macromolecules 2018, 120: 34-44.
14)Chanchan Sun, Rui Liu, Huanjing Sheng, Ruijun Wang, Zesheng Zhang, Jiang Zhao, MinZhang*. Effect of Microparticulation and Xanthan Gum on the Stability andLipid Digestion of Oil-in-Water Emulsions Stabilized by Whey Protein，Food& Function, 2018, 9: 4683-4694.
15) Wu, T.,Xu, J., Chen, Y., Liu, R., & Zhang, M.* Oolong tea polysaccharideand polyphenols prevent obesity development in Sprague–Dawley rats. Food &Nutrition Research, 2018, 62: 10.29219/fnr.v62.1599
16) Wu, T.,Yang, L., Guo, X., Zhang, M.*, Liu, R., & Sui, W. Raspberryanthocyanin consumption prevents diet-induced obesity by alleviating oxidativestress and modulating hepatic lipid metabolism. Food & function, 2018, 9(4):2112-2120.
17) Wu, T.,Gao, Y., Guo, X., Zhang, M.*, Gong, L*. Blackberry and blueberryanthocyanin supplementation counteract high-fat-diet-induced obesity byalleviating oxidative stress and inflammation and accelerating energyexpenditure. Oxidative medicine and cellular longevity. 2018, DOI: 10.1155/2018/**
18) Wu, T.,Li, Z., Liu, R., Sui, W., Zhang, M.*. Effect of Extrusion, SteamExplosion and Enzymatic Hydrolysis on Functional Properties of Wheat Bran. FoodScience and Technology Research, 2018, 24(4): 591-598.
19) Wu, T.*,Huang, Y., Chen Y., Zhang, M.*. Antibacterial Effect of(2E,2E)-4,4-Trisulfanediylbis (but-2-enoic acid) against Staphylococcus aureus.Plos one 2018,13(5):e**.
20) RuiLiu#, Xu Cong#, Yingshi Song, Tao Wu, Min Zhang*. EdibleGum-Phenolic-Lipid Incorporated Gluten Films for Food Packaging, Journal ofFood Science, 2018 6, 83(6): 1622-1630
21) Rui Liu,Guang Yang, Jiamin Guo, Tao Wu, Wenjie Sui, Min Zhang*. Effects ofincorporation of black garlic on rheological, textural and sensory propertiesof rye (Secale cereale L.) flour noodles, Cyta-Journal of food, 2018, 16(1):1102-1108
22) RuiLiu#, Chunyue Shi#, Yingshi Song, Tao Wu, Min Zhang*. Impact ofoligomeric procyanidins on wheat gluten microstructure and physicochemicalproperties, Food Chemistry, 2018, 260: 37-43
23) RuiLiu#, Zhaojie Tian#, Yingshi Song, Tao Wu, Wenjie Sui, Min Zhang*.Optimization of the Production of Microparticulated Egg White Proteins as FatMimetic in Salad Dressings Using Uniform Design, Food Science and Technology Research,2018, 24(5): 817-827
24) ChanchanSun, Rui Liu, Bin Liang, Tao Wu, Wenjie Sui, Min Zhang*.Microparticulated whey protein-pectin complex: A texture-controllable gel forlow-fat mayonnaise，Food Research International，2018,108:151-160.
25) Rui Liu,Liguo Wang, Yan Liu, Tao Wu, Min Zhang*. Fabricating soy proteinhydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic andheat-shearing treatment. Food Hydrocolloids, 2018, 81: 39-47
六、联系方式
通讯地址：天津市西青区津静路22号
邮编：300384
E-mail：zhangmin@tjau.edu.cn