张义平
发布时间:2022-03-11 08:13:49 浏览次数:1809





姓 名: 张义平

职 称: 讲师

办公电话:

电子邮箱:

zhangyiping2021@htu.edu.cn









个人简介:

教育经历:

2015.09-2020.12,华南理工大学,制糖工程,工学博士

2012.09-2015.06,广西大学,制糖工程,工学硕士

2008.09-2012.06,河南工业大学,食品科学与工程,工学学士

工作经历:

2021.09-至今,betway官方app 生命科学学院

2017.12-2018.12,美国罗格斯大学,食品科学系,访问学者

主持betway官方app 博士科研启动项目、betway官方app 博士后科研项目,参与国家自然科学基金面上项目、国家重点研发项目等;发表论文12篇,其中SCI收录10篇(SCI二区以上),一作4篇,授权发明专利2项。

研究领域:

1、食品组分结构修饰及功能调控,2、功能性碳水化合物,3、食品功能因子控释系统

主要学术及社会兼职:

主持或参加科研项目情况:

1.betway官方app 博士科研启动项目:肠道靶向性淀粉基纳米胶束的构建及其控释递送机制研究,在研,主持。

2.国家自然科学基金面上项目(No.31771930):淀粉与磷脂复合载体的诱导组装及其靶向控释递送特性,在研,参与。

学术成果:

代表性论文:

1. Yiping Zhang, Chengdeng Chi,Xiaoyi Huang, et al.Starch-based nanocapsules fabricated through layer-by-layer assembly for oral delivery of protein to lower gastrointestinal tract[J]. Carbohydrate polymers,2017, 171: 242-251.

2. Yiping Zhang, Shaowen Zhong,Chengdeng Chi, et al.Tailoring assembly behavior of starches to controlinsul in release from layer-by-layer assembled colloidal particles[J]. International Journal of Biological Macromolecules, 2020, 160: 531-537.

3. Shuangxia Huang, Chengdeng Chi, XiaoxiLi*, Yiping Zhang, et al. Understanding the structure, digestibility,texture and flavor attributes of rice noodles complexation with xanthan and dodecyl gallate[J]. Food Hydrocolloids, 2022: 107538.

4. Chengdeng Chi, Xiaoxi Li*, Shuangxia Huang, Ling Chen, Yiping Zhang, et al. Basicprinciples in starch multi-scale structuration to mitigate digestibility: Areview[J]. Trends in Food Science & Technology, 2021, 109:154-168.

5. Chengdeng Chi, Xiaoxi Li*, Yiping Zhang, etal. Progress in tailoring starch intrinsic structures to improve its nutritional value[J]. Food Hydrocolloids, 2020: 106447.

6. Chengdeng Chi, Xiaoxi Li*, Yiping Zhang, et al. Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid[J]. Food hydrocolloids,2019, 89: 821-828.

7. Chengdeng Chi,Xiaoxi Li*, Yiping Zhang, etal. Understanding the mechanism of starch digestion mitigation by rice proteinand its enzymatic hydrolysates[J].Food hydrocolloids, 2018, 84: 473-480.

8. Pu Yuanyuan,Zou Qingsong, Hou Dianzhi, Zhang Yiping, etal. Molecular weight kinetics and chain scission models for dextran polymers during ultrasonic degradation.Carbohydrate Polymers, 2017, 156: 71-76.

9. Chengdeng Chi, Xiaoxi Li*, Yiping Zhang, etal. Digestibility and supramolecular structural changes of maize starch bynon-covalent interactions with gallic acid[J]. Food& function, 2017, 8(2): 720-730.

10. Chengdeng Chi, Xiaoxi Li*, Ping Lu, Song Miao, Yiping Zhang, et al. Dry heating and annealing treatment synergistically modulate starch structure and digestibility[J]. International journalof biological macromolecules, 2019, 137: 554-561.

专利成果:

(1) 李晓玺, 张义平, 刘坤,陈玲. 一种淀粉基两亲性自组装载体材料及其制备方法与应用, 2019-6-28, 中国, ZL201910583874.7 (发明专利,授权)

(2)李晓玺, 张义平, 陈玲, 李琳. 一种M细胞靶向和pH响应性的淀粉基载体材料及其制备方法与应用, 2019-6-28, 中国, ZL201910575882.7 (发明专利,授权)







地址:新乡市建设路东段46号 邮编:453007 联系电话:0373-3326340
版权所有&betway官方app 生命科学学院 维护管理:李先婷 邮箱:2019003@htu.edu.cn
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