姓名:张民

性别:

学历:博士

职称教授

工作单位:天津科技大学食品工程与生物技术学院

 

教育情况:

1992.091996.06  山东农业大学食品科学系    本科生

1998.092003.06  华中农业大学食品科技学院  硕博联读

 

工作经历:

1998.071998.08  山东泰山亚细亚速冻食品有限公司  品质管理员

2003.07-今      天津科技大学食品工程与生物技术学院  教师

2008.082009.02  阿肯色大学(美国)  访问学者

 

所受奖项:

1.仓鼠高胆固醇血症研究模型与大鼠的比较及其应用.2012年中国实验动物学会科学技术奖三等奖,参加

2.    菹草功能饲料主剂与功能性红心蛋品的产业化.2004年湖北省科技进步二等奖.参加

 

主要研究方向:

食品化学与食品营养

 

代表性著作

1. Min Zhang, et al. Effects of super?ne grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides. LWT-Food Science and Technology, 2014,58:594-601

2. Min Zhang, et al. Characterization of Lycium barbarum polysaccharide and its effect on human hepatoma cells. International Journal of Biological Macromolecules, 2013, 61: 270– 275

3. Min Zhang, et al. Thermal processing effects on the chemical constituent and antioxidant activity of s-alk(en)ylcysteine s-oxides (alliin) extract. LWT - Food Science and Technology, 2013, 51: 309-313

4. Min Zhang, et al. Physicochemical Characterization of a Low Molecular Weight Fructooligosaccharide from Chinese Cangshan Garlic (Allium sativum L.). Journal of Agricultural and Food Chemistry,2012, 60(37): 9462-9467

5. Min Zhang, et al. Purification, analysis of structure of a polysaccharide from the fruit of Lycium barbarum L. Advanced Materials Research, 2012, 550-553: 1719-1723

6. Min Zhang, et al. Phytochemicals, antioxidant and antimicrobial activity of Hibiscus sabdariffa, Centella asiatica, Moringa oleifera and Murraya koenigii leaves. Journal of Medicinal Plants Research,  2011, 5(30):6672-6680

7. Min Zhang, et al. Extrusion process improves the functionality of soluble dietary fiber in oat bran. Journal of Cereal Science, 2011, 54(1): 98-103

8. Min Zhang, et al. Physicochemical, thermal, and pasting properties of Chinese chestnut (Castanea mollissima Bl.) starches as affected by different drying methods. Starch-Starke, 2011,63(5): 260-267

9. Min Zhang, et al. Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods. LWT-Food Science and Technology, 2010, 43(1):181-185

10. Min Zhang, et al. Effect of process on physicochemical properties of oat bran soluble dietary fiber. Journal of Food Science. 2009.74(8):c628-c636

11. Min Zhang, et al. Effects of maturity stages and drying methods on the retention of selected nutrients and phytochemicals in bitter melon (Momordica charantia) leaf. Journal of Food Science, 2009, 74(6):c441-c448

12. Min Zhang, et al. Effects of a glycoconjugate from Lycium barbarum on body composition in growing mice. Journal of the Science of Food and Agriculture. 2006,86(6):932-936

13. Min Zhang, et al. Effect of lycium barbarum polysacchride on human hepatoma QGY7703 cells: Inhibition of proliferation and induction of apoptosis. Life Sciences, 2005, 76(18): 2115-2124

14. 食品技术原理. 中国轻工业出版社,2014,主编

15. 饮料工艺学(十二五规划教材). 中国轻工业出版社, 2013, 参编

16. 饮料制作工. 中国轻工业出版社, 2010,参编