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张意锋
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张意锋

特聘副教授
  • 办公地点: 北京科技大学西三旗校区8号楼
  • 办公电话:
  • 电子邮件: zhangyifeng@ustb.edu.cn
  • 本科课程:
  • 研究生课程:
  • 科研方向: 食品加工与营养;食物营养与健康
  • 社会职务:全国专业标准化技术委员会委员、Traditional Medicine Research(ESCI)青年编委、《食品工业科技》青年编委、《轻工学报》青年编委、《中草药》青年编委
简历

2021年-今,北京科技大学,副教授;

2020年-2021年,中国农业科学院,助理研究员

2017年-2020年,北京大学,生物医学工程,博雅博士后;

2013年-2017年,上海交通大学,生物医学工程,博士;

(期间,2016年-2017年,俄勒冈州立大学,美国,博士研究生);

2011年-2013年,上海理工大学,食品科学,硕士;

2007年-2011年,河南科技大学,食品科学与工程,本科。


科研业绩

张意锋,博士,副教授,硕士生导师,上海交通大学生物医学工程专业博士研究生毕业,北京大学生物医学工程博士后出站,美国俄勒冈州立大学访问学者。研究方向为食品加工与营养;食物营养与健康。在国内外重要的学术期刊发表论文30余篇,申请专利20余项,申请国际标准1项。


获得奖励/专利

[1] 中国食品科学技术学会第十二届年会,优秀汇报奖

[2] 北京博士后趣味运动会优秀组织奖。

[3] 授权专利:可降脂、降糖的保健咀嚼片组合物及其制备方法, 发明专利, CN105919089 A. 

[4] 授权专利:基于远红外线的提高酪蛋白消化性、降低其过敏性的方法, 发明专利, CN105724578 A.

[5] 授权专利:同心双喷头微胶囊制备装置, CN202725148U.

AOAC Official Method: Heterocyclic Amines in the Foods Cooked at High Temperature Formula.


招生计划

每年硕士生1-2名

代表性论文论著

[1] Zhang Yifeng, Bi Yuge, Wang Qi, Cheng Ka-Wing and Chen Feng. Application of high hydrostatic pressure to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chemistry, 2019, 298, 125087.

[2] Zhang Yifeng, Wang Qi, Bi Yuge, Cheng Ka-Wing and Chen Feng. Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua). Food Control, 2019, 96, 9-15.

[3] Zhang Yifeng, Ren Yuanyuan, Bi Yuge, Wang Qi, Cheng Ka-Wing and Chen Feng. REVIEW: Seafood allergy and potential application of high hydrostatic pressure to reduce seafood allergenicity. International Journal of Food Engineering. 2019; 20180392.

[4] Zhang Yifeng, Deng Yun and Zhao Yanyun. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Scientific Reports, 2017, 7, Article number: 40021. 

[5] Zhang Yifeng, Li Baoguo and Han Lv. Microencapsulation of Lactobacillus acidophilus KLDS 1.0391 by electrostatic spray increases viability after in vitro digestibility. Journal of Food Process Engineering, 2017, 40: e12416.

[6] Zhang Yifeng, Dai Bona, Deng Yun and Zhao Yanyun. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus). Food Chemistry, 2016, 203, 258–266.

[7] Zhang Yifeng, Wang Gang, Jin Yafang, Deng Yun and Yanyun Zhao. Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles. Food Control, 2016, 60, 189-195.

[8] Zhang Yifeng, Jiao Sunshan, Lian Zixuan, Deng Yun and Zhao Yanyun. Effect of single-and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (Todarodes pacificus). Journal of Food Science, 2015, 80(5), E1012-E1020.

Zhang Yifeng, Dai Bona, Deng Yun and Zhao Yanyun. AFM and NMR imaging of squid tropomyosin Tod p1 subjected to high hydrostatic pressure: evidence for relationships among topography, characteristic domain and allergenicity. RSC Advances, 2015, 5(89), 73207-73216.


研究生培养情况

联合培养毕业博士2人,毕业硕士3


花生小驻