ÕÅÖ¾Ç壬1976Äê³öÉú£¬²©Ê¿£¬½ÌÊÚÈý¼¶¸Ú£¬²©µ¼£¬ÈðÊ¿ËÕÀèÊÀ´óѧ·ÃÎÊѧÕß¡£
ËÄ´¨Ê¡Ñ§ÊõºÍ¼¼Êõ´øÍ·È˺ó±¸ÈËÑ¡£¬ËÄ´¨Ê¡Ê³Æ·¿ÆѧÓ빤³ÌÀàרҵ½Ìѧָµ¼Î¯Ô±»áÃØÊ鳤£¬ËÄ´¨Ê¡¿Æк£ÖǼƻ®ÌØƸר¼Ò£¬ËÄ´¨Ê¡×¨¼Ò·þÎñÍÅר¼Ò£¬ËÄ´¨Ê¡Å©Òµ×ۺϿª·¢ÏîÄ¿ÆÀÉóר¼Ò£¬ËÄ´¨Ê¡Ê³Æ·°²È«ÆóÒµ±ê×¼±¸°¸×¨¼Ò£¬ËÄ´¨Ê¡ÈËÃñ¼ì²ìԺר¼Ò×ÉѯίԱ»áίԱ£¬½ÌÊÚ¼¶×¢²á×Éѯʦ£¬ËÄ´¨Ê¡Ê³Æ·ÐÐҵר¼ÒÁªºÏ»áר¼ÒίԱ£¬Öйúũѧ»áÅ©²úÆ·Öü²ØÓë¼Ó¹¤·Ö»áÀíÊ»áÔ±£¬ËÄ´¨Ê¡¿Æ¼¼ÌØÅÉÔ±£¬ËÄ´¨Ê¡¸ß²ã´Îº£ÍâÁôѧÈ˲ţ¬ËÄ´¨Ê¡¿Æ¼¼Ìü¡¢¾¼Ã¼°ÐÅÏ¢»¯²úÒµÌü¿Æ¼¼ÆÀ¹Àר¼Ò£¬ËÄ´¨Ê¡±ê×¼»¯×¨¼Ò¿â±¸Ñ¡×¨¼Ò£¬½ÌÓý²¿Ñ§Î»ÓëÑо¿Éú½ÌÓý·¢Õ¹ÖÐÐÄÓÅÐãѧλÂÛÎÄͨѶÆÀÒéר¼Ò£¬³É¶¼ÊÐũҵũ´å¾Ö¡¢¿Æ¼¼¾Ö¿Æ¼¼ÆÀ¹Àר¼Ò£¬ÑÅ°²ÊÐʳƷ°²È«Î¯Ô±»áר¼ÒίԱ£¬ËÄ´¨Ê¡¡¢ÖØÇìÊС¢±±¾©ÊС¢ºÓ±±Ê¡¿Æѧ¼¼Êõ½±ÆÀÉóר¼Ò£¬ËÄ´¨Ê¡´óѧÉú´´Ð´´ÒµÆÀÉóר¼Ò£¬ÑÅ°²Êд´Ð´´ÒµÖ¸µ¼×¨¼Ò£¬ËÄ´¨Å©Òµ´óѧµÚ7¡¢8½ì½Ìѧ¶½µ¼Î¯Ô±»á³ÉÔ±£¬ÈëÑ¡ËÄ´¨Å©Òµ´óѧ˫֧¼Æ»®µÚ4²ã´Î¡£¡¶Food Chemistry¡·¡¶Journal of Food Measurement and Characterization¡·¡¶Bioresource¡·¡¶Ê³Æ·¿Æѧ¡·¡¶ÏÖ´úʳƷ¿Æ¼¼¡·¡¶Ê³Æ·¹¤Òµ¿Æ¼¼¡·µÈÆÚ¿¯Éó¸åר¼Ò£¬ÏȺóÖ÷³ÖÊ¡²¿¼¶ÏîÄ¿20ÓàÏ»ñËÄ´¨Ê¡¿Æ¼¼½ø²½¶þµÈ½±1Ïî¡¢ÈýµÈ½±2ÏÖйú¶¹ÖÆÆ·ÐÐÒµ¿Æ¼¼½ø²½½±ÈýµÈ½±1ÏѡÓý»¨½·ÐÂÆ·ÖÖ1¸ö£¬ËÄ´¨Å©Òµ´óѧ½Ìѧ³É¹ûÌصȽ±1ÏһµÈ½±1Ï¶þµÈ½±1Ïһ×÷»òͨѶ×÷Õß·¢±íÂÛÎÄ150Óàƪ,£¨ÆäÖÐSCIÊÕ¼ÂÛÎÄ35ƪ£¬´óÀàTOP21ƪ£¬¸ß±»ÒýÂÛÎÄ1ƪ£¬µ¥Æª×î¸ßÓ°ÏìÒò×Ó11.504£©£¬Íê³É¿Æ¼¼³É¹û7ÏÊÚȨ·¢Ã÷רÀû7ÏʵÓÃÐÂÐÍרÀû18¼þ¡£ÒÑÖ¸µ¼ÊÚλ²©Ê¿2Ãû£¬Ë¶Ê¿45Ãû¡£»ñУ¼¶ÓÅÐã˶ʿѧλÂÛÎÄ1ƪ£¬ËÄ´¨Å©Òµ´óѧ¾ÍÒµ¹¤×÷ÏȽø¸öÈË£¬ÓÅÐãÑо¿Éúµ¼Ê¦£¬Éç»á·þÎñÏȽø¸öÈ˵ȳƺš£
µ¥Î»µç»°£º08352882187 08352882693
µç×ÓÓÊÏ䣺zqzhang721@163.com
½ÌÓý¾Àú
2001.09-2004.07£¬ËÄ´¨Å©Òµ´óѧ£¬×÷ÎïÒÅ´«ÓýÖÖרҵ£¬²©Ê¿
1999.09-2001.07£¬ËÄ´¨Å©Òµ´óѧ£¬×÷ÎïÒÅ´«ÓýÖÖרҵ£¬Ë¶Ê¿
1995.09-1999.07£¬ËÄ´¨Å©Òµ´óѧ£¬ÉúÎï¼¼Êõרҵ£¬ Àíѧѧʿ
¹¤×÷¾Àú
2022.07-ÖÁ½ñ ËÄ´¨Å©Òµ´óѧbifaʳƷÖÊÁ¿Ó밲ȫϵ ½ÌÊÚ
2015.05-2022.07ËÄ´¨Å©Òµ´óѧbifa¸±Ôº³¤£¬ÏȺóµ£ÈÎѧԺµ³Î¯¸±Êé¼Ç¡¢¼ÍίÊé¼Ç
2013.12 ½ÌÊÚ
2013.07-2014.07 ËÄ´¨Ê¡±¦ÐËÏØÈËÃñÕþ¸® ¸±Ïس¤
2007.03-2008.03ÈðÊ¿ËÕÀèÊÀ´óѧֲÎïÑо¿Ëù£¬·ÃÎÊѧÕß
2006.12 ÐÅÏ¢Ó빤³Ì¼¼ÊõѧԺ·ÖÎö²âÊÔÖÐÐÄ£¬¸±½ÌÊÚ£¬Ö÷ÈÎ
2004.07 ÐÅÏ¢Ó빤³Ì¼¼ÊõѧԺʳƷ¿Æѧϵ£¬ÖúÀíÑо¿Ô±£¬Ïµ¸±Ö÷ÈÎ
2001.07-2004.07 СÂóÑо¿ËùÖÖÖÊ×ÊÔ´ÊÒ
Ö÷ÒªÑо¿·½Ïò
1.»¨½·¾«Éî¼Ó¹¤¼¼Êõ¼°ÆäÆ·ÖÊ¿ØÖÆ
2.Ö²ÎïÐÔʳƷ×ÊÔ´¿ª·¢ÀûÓÃ
Ö÷Òª»ñ½±Çé¿ö
l2022Ä꣬ËÄ´¨Ê¡¿Æ¼¼½ø²½ÈýµÈ½±¡°»ùÓÚ3FÝÍÈ¡ÌÙ½·Óͱê×¼»¯¼Ó¹¤ºÍ¸±²úÎï×ÛºÏÀûÓùؼü¼¼ÊõÑо¿¼°Ó¦Óá±£¬ÅÅÃû1
l2020Ä꣬ËÄ´¨Å©Òµ´óѧ½Ìѧ³É¹ûÌصȽ± ¡°¶þÔªÇý¶¯£¬ÎåάһÌ塱һÁ÷ʳƷ±¾¿ÆÈ˲ÅÅàÑøģʽ´´ÐÂÓëʵ¼ù¡±£¬ÅÅÃû2
l2020Ä꣬ËÄ´¨Ê¡¿Æ¼¼½ø²½ÈýµÈ½±¡°Ç໨½·¸ßÖµ»¯×ÛºÏÀûÓùؼü¼¼ÊõÑо¿Óëʾ·¶¡±£¬ÅÅÃû2
l2017Ä꣬Öйú¶¹ÖÆÆ·ÐÐÒµ¿Æ¼¼½ø²½½±ÈýµÈ½±¡°Â¡²ý¶¹¸ËÃâÅÝɱ¾ú·À¸¯¹¤ÒÕÑо¿Ó뼴ʳÐÝÏвúÆ·¿ª·¢¡±£¬ÅÅÃû2
l2014Ä꣬ËÄ´¨Ê¡¿Æ¼¼½ø²½¶þµÈ½±¡°»¨½·Æ·ÖÖÑ¡Óý¼°²úÒµ»¯Ñо¿Óëʾ·¶¡±£¬ÅÅÃû3
l2016Ä꣬ËÄ´¨Å©Òµ´óѧ½Ìѧ³É¹û¶þµÈ½±¡°ÌáÉýʳƷרҵѧÉú×ÛºÏËØÖÊ¡¢´Ù½ø¶àÔª»¯·¢Õ¹µÄ¡°132¡±È˲ÅÅàÑøģʽ̽Ë÷Óëʵ¼ù¡±£¬ÅÅÃû1
¿ÆÑÐÏîÄ¿£¨½üÎåÄ꣩
l»¨½··çζÎïÖʸßЧÝÍÈ¡¹Ø¼ü¼¼Êõ¼°ÑÜÉú²úÆ·¿ª·¢£¬ÑÅ°²Êд´½¨¹ú¼ÒÏÖ´úÅ©Òµ²úÒµ¿Æ¼¼´´ÐÂÖÐÐÄ¡°½Ò°ñ¹Ò˧¡±ÏîÄ¿£¨ÏîÄ¿±àºÅ£ºkczx2023-2025-06£©£¬2023-2025£¬Ö÷³Ö
l»¨½·ÓÍÊý×Ö»¯¼Ó¹¤¹Ø¼ü¼¼ÊõÑо¿Óëʾ·¶£¬ÑÅ°²ÊÐÊÐУºÏ×÷ÖصãÑз¢ÏîÄ¿£¨±àºÅ£º23ZDYF0001£©,2023.04-2025.03£¬Ö÷³Ö
lIQFËÙ¶³±£ÏÊ»¨½·¼Ó¹¤¹Ø¼ü¼¼ÊõÓëÆ·ÖÊ¿ØÖÆÑо¿£¨±àºÅ£º22ZDYF0613£©ËÄ´¨Ê¡¿Æ¼¼ÌüÖصãÑз¢¼Æ»®£¨ÖØ´ó¿Æ¼¼×¨ÏÃæÉÏÏîÄ¿£¬2022.01 -2023.12£¬Ö÷³Ö
l»¨½·²ÉºóÆ·ÖÊ¿ØÖƼ°²úÒµ»¯Ó¦Óùؼü¼¼Êõ¹¥¹ØÏîÄ¿£¨±àºÅ£º2021YFN0016£©,ËÄ´¨Ê¡¿Æ¼¼ÌüÖصãÑз¢ÏîÄ¿£¬2021.04-2024.03£©£¬×Ó¿ÎÌâÖ÷³Ö
lÖÐÒ©²Ä´óÆ·ÖÖÅàÓý-ÌÙ½·È«²úÒµÁ´¼¼Êõ¼¯³ÉÑо¿Óë²úÒµ»¯Ê¾·¶£¨±àºÅ£º2018SZ0064£©£¬ËÄ´¨Ê¡¿Æ¼¼ÌüÖصãÑз¢ÏîÄ¿£¬2018.01-2019.12£¬×Ó¿ÎÌâÖ÷³Ö
l»¨½·×ѹ¦ÄÜëÄÖƱ¸ÓëÀûÓùؼü¼¼ÊõÑо¿£¨±àºÅ£º2016JY0118£©ËÄ´¨Ê¡¿Æ¼¼ÌüÓ¦Óûù´¡£¬2016.03-2018.03Ö÷³Ö
l»¨½·ÌáÈ¡Îï¶ÔάÉúËØAÎüÊÕ´úлµÄÓ°Ï죬SINGAPORE PHARMATECH PTE LTD¹ú¼ÊºÏ×÷¿ÎÌ⣬£¨±àºÅ£ºSGPTCT-290921£©£¬2021.10-2022.04£¬Ö÷³Ö
lÌÙ½·¿ÆÑвúѧÑÐÕ½ÂÔºÏ×÷ÏîÄ¿£¬çÛÂé×ÓʳƷ¹É·ÝÓÐÏÞ¹«Ë¾ºáÏòºÏ×÷¿ÎÌ⣨±àºÅ£ºYMZ-GSHY-2020-032£©£¬2020.11-2023.11£¬Ö÷³Ö
l»¨½·ÓÍÉú²ú¼¼¸Ä¼°Ö÷Òª¸±²úÎïÔöÖµÀûÓÃÏîÄ¿£¬ËÄ´¨Îå·áÀèºìʳƷÓÐÏÞ¹«Ë¾ºáÏòºÏ×÷¿ÎÌ⣨±àºÅ£ºYF-2020001£©£¬2020.03-2023.03£¬Ö÷³Ö
ѧÊõ³É¹û
£¨Ò»£©²¿·Ö´ú±íÐÔÂÛÎÄ
lJingxuan Ke*£¬Yu Chang£¬Rui Yang£¬Tinghang Zhao£¬Chenyang Nie£¬Xiaoting Deng£¬ Zhiqing Zhang**. Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution. Food Hydrocolloids£¬2023,143:108902DOI: 10.1016/j.foodhyd.2023.108902 SCI 1Çø Top IF 11.504
lQing Guo, Xiaoyan Hou,Qiang Cui,Shanshan Li, Guanghui Shen, Qingying Luo, Hejun Wu, Yuntao Liu, Anjun Chen, Zhiqing Zhang*.Pectin mediates the mechanism of host blood glucose regulation through intestinal flora£¬Critical Reviews in Food Science and Nutrition£¬DOI:10.1080/10408398.2023.2173719 SCI 1Çø TOP 11.208
lJingjing Lou, Jingxuan Ke, Xiaoyan Hou, Shanshan Li,Qingying Luo, Hejun Wu, Guanghui Shen, Zhiqing Zhang*.Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review, Food Chemistry£¬2022£¬373£º131454 DOI£º10.1016/j.foodchem.2021.131454 SCI 1ÇøTOP IF7.514
lJingxuan Ke, Jinxi Cheng, Qingying Luo, Hejun Wu, Guanghui Shen, Zhiqing Zhang*. Identification of two bitter components inZanthoxylum bungeanumMaxim. and exploration of their bitter taste mechanism through receptor hTAS2R14. Food Chemistry£¬2021, 338£º127816 DOI£º10.1016/j.foodchem.2020.127816 SCI 1ÇøTOP IF6.305
lJingxuan Ke, Yuan Qu, Shanshan Li, Guanghui Shen, Anjun Chen, Qingying Luo, Xingyan Liu, Hejun Wu, Meiliang Li, Biao Pu, Meng Ye, Zhiqing Zhang*. Application of HPLC fingerprint based on acid amide components in Chinese prickly ash ( Zanthoxylum ). Industrial Crops and Products,2018,119:267-276£¬Doi:10.1016/j.indcrop.2018.04.018 SCI 1ÇøTOPIF3.849
lJiahui Liu, Junzhe Wan, Yu Zhang, Xiaoyan Hou, Guanghui Shen ,Shanshan Li, Qingying Luo, Qinye Li, Man Zhou, Xinyan Liu, Chenggang Wen£¬Xiang Zhu2*, Zhiqing Zhang1**. The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatumDC.) in Southwest China. Food Chemistry-X,2023 (18) £º100721DOI£º10.1016/j.fochx.2023.100721 SCI 1Çø TOP IF6.443
lJiahui Liu#, Yanling Wang#, Xiaoyan Hou, Qiang Cui, Hejun Wu, Guanghui Shen, Qingying Luo, Shanshan Li, Xinyan Liu, Meiliang Li, Man Zhou, Xiang Zhu, Anjun Chen, Zhiqing Zhang,*.Shelf life quality influence of beef sauce encapsulated by degradable starch-based antibacterial composite film withZanthoxylum armatumDC. essential oil. LWT-Food Science and Technology,2023 DOI£º10.1016/j.lwt.2023.114930 SCI 1Çø TOP IF6.065
lJianlong Li£¬Xiaoyan Hou£¬Lingyan Jiang£¬Dong Xia£¬Anjun Chen£¬Shanshan Li£¬Qingye Li£¬Xuequan Gu£¬Xiaoyan Mo£¬Zhiqing Zhang*. Optimization and characterization of Sichuan pepper (Zanthoxylum bungeanum Maxim) resin microcapsule encapsulated with ¦Â-cyclodextrin LWT-Food Science and Technology 2022.161£º114120 DOI£º10.1016/j.lwt.2022.114120SCI 1Çø TOP IF6.056
lJingjing Luo, Xiaoyan Hou, Shanshan Li, Qingying Luo, Hejun Wu, Guanghui Shena, Xuequan Gu, Xiaoyan Mo, Zhiqing Zhang,* Degradation and transformation mechanisms of numbing substances: Hydroxyl-¦Á-sanshool & hydroxyl-¦Â-sanshool fromZanthoxylum bungeanumexposed to acid environment. Food Chemistry-X£¬2022,14:100342 doi.org/10.1016/j.fochx.2022.100342 SCI 1Çø TOP IF5.182
lYanling Wang, Jingjing Luo, Xiaoyan Hou, Hejun Wu, Qingye Li, Shanshan Li, Qingying Luo, Meiliang Li, Xinyan Liu, Guanghui Shen, Anjun Cheng, Zhiqing Zhang. Physicochemical, antibacterial, and biodegradability properties of green Sichuan pepper (Zanthoxylum armatumDC.) essential oil incorporated starch films LWT-Food Science and Technology 2022.161£º113392 DOI£º10.1016/j.lwt.2022.113392 SCI 1Çø TOP IF4.952
£¨¶þ£©·¢Ã÷רÀû
ÊÚȨ·¢Ã÷רÀû7¼þ£¬ÊµÓÃÐÂÐÍרÀû18¼þ¡£
£¨Èý£©Æ·ÖÖÑ¡Óý
lÊ¡¼¶ÁÖľÁ¼ÖÖÉó¶¨:Ô½Î÷¹±½·,(´¨S-SV-ZB-002-2019),2020Äê,ÅÅÃû4
l×÷ÎïÐÂÆ·ÖÖÉó¶¨:Á¼Âó2ºÅ, ËÄ´¨Ê¡Å©×÷ÎïÆ·ÖÖÉó¶¨Î¯Ô±»á,2005Äê,ÅÅÃû9