姓名：张民
性别：男
出生年月： 1972.12
民族：汉族
政治面貌：中共党员
职称与职务：一级特聘教授，博士生导师
教育经历：
1.1998.9-2003.7 华中农业大学 博士
2.1992,9-1996,7 山东农业大学 本科
主要工作经历：
2003- 今 天津科技大学食品工程与生物技术学院
个人简介
国家“WR计划”LJ人才，科技部中青年科技创新LJ人才，天津市“131”创新型人才工程第一次人选；中国粮油学会营养分会副会长，《食品研究与开发》、《食品工业科技》等学术期刊编委。主要研究方向为农产品加工增值技术，研究内容主要利用食品化学、食品营养学知识，深入研究农副产品中的多糖、蛋白质及其它成分的分子结构、理化特性、加工适应性、营养学功能及其机理，并在此基础上开发食品加工功能配料和食品产品，实现农副产品的精深加工增值。近年来，主持参与国家级、省部级科研项目10余项，发表科技论文80余篇，其中SCI收录40余篇，EI收录6篇；主持修订国家标准4项，参加修订国家标准4项，申请国家发明专利20余项，其中授权7项，主持获天津市科技鉴定成果7项，2016年中国轻工联合会科技进步三等奖；主编教材1部，参编2部；主讲国家级精品资源共享课“食品技术原理”。
主要研究方向：
1. 食品营养
2. 食品化学
3. 农副产品高值化加工与利用
主要科研项目
1. 国家十三五重点研发计划专项“现代食品加工及粮食收储运技术与装备”项目“食品风味特征与品质形成机理及加工适用性研究”子课题，主持
2. 国家高技术研究发展计划（863计划）项目“低值蛋白资源生物转化及精制关键技术研究与开发”课题“食品专用蛋白基料制备关键技术研究与开发”子课题，主持
3. 公益性行业（农业）科研专项经费课题“大宗粮食加工副产物综合利用技术研究与示范”子课题，主持
4. 十二五国家科技支撑计划重点项目“功能食品设计及制造关键技术与产品”课题“体内脂肪代谢干预功能食品关键技术的研究与开发”子课题，主持
5. 国家自然科学基金：纳米及酶技术对裸燕麦多糖加工特性的影响及其机制研究(31171781),主持
6. 国家自然科学基金：枸杞多糖一级结构、链构象与肝癌细胞凋亡诱导活性关系的研究(30972042),主持
近三年主要论文
1. Rui Liu, Liguo Wang, Yan Liu, Tao Wu, Min Zhang*. Fabricating soy protein hydrolysate/xanthan gum as fat replacer in ice cream by combined enzymatic and heat-shearing treatment. Food Hydrocolloids, 2018, 81: 39-47
2. Qian Li, Rui Liu, Tao Wu, Min Zhang*. Aggregation and rheological behavior of soluble dietary fibers from wheat bran[J]. Food Research International, 2017. DOI:10.1016/j.foodres.2017.09.064.
3. Qian Li#, Tao Wu#, Rui Liu, Min Zhang*, Ruijun Wang. Soluble dietary fiber reduced trimethylamine metabolism via gut microbiota and co-regulated AMPK pathways in hosts. Molecular Nutrition and Food Research, 2017, DOI: 10.1002/mnfr.201700473
4. Wu, T., Guo, X., Zhang, M. *, Yang, L., Liu, R., & Yin, J. Anthocyanins in black rice, soybean and purple corn increase fecal butyric acid and prevent liver inflammation in high fat diet-induced obese mice. Food & Function.2017. 10.1039/C7FO00449D
5. Tao Wu, Shengdong Dai, Xu Cong, Rui Liu, Min Zhang*. Succinylated soy protein film coating extended the shelf life of apple fruit. Journal of Food Processing and Preservation 2017, 41(4). e13024 1-8)
6. Rui Liu, Dingyu Liu, Yan Liu, Yingshi Song, Tao Wu, Min Zhang*. Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit. International Journal of Food Science and Technology, 2017, 52
7. Rui Liu, Chen Xu, Xu Cong, Tao Wu, Yingshi Song, Min Zhang*. Effects of oligomeric procyanidins on the retrogradation properties of maize starch with different amylose/amylopectin ratios. Food Chemistry, 2017, 221: 2010-2017
8. Tao Wu, Ning Chen, Chang Liu, Rui Liu, Jiaojiao Zhang, Xuan Xie, Min Zhang*. Investigating the chemical constituent and the suppressive effects of alliin hydrolysate on E.coli. Natural product research. DOI: 10.1080/14786419.2017.1297440.
9. Qian Li#，Rui Liu#，Tao Wu，Min Zhang*．Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy ，Food Research International ，2017, 95: 19-27
10. Qian Li，Rui Liu，Tao Wu，Man Wang，Min Zhang*．Soluble Dietary Fiber Fractions in Wheat Bran and Their Interactions with Wheat Gluten Have Impacts on Dough Properties ，Journal of Agricultural and Food Chemistry ，2016，64 (46), 8735-8744
11. Wu, T., Guo, Y., Liu, R., Wang, K., Zhang, M* . Black tea polyphenols and polysaccharides improve body composition, increase fecal fatty acid, and regulate fat metabolism in high-fat diet-induced obese rats. Food Funct. 2016, 7, 2469–2478
12. Chanchan Sun, Rui Liu, Kai Ni, TaoWu, Xinye Luo, Bin Liang, Min Zhang*. Reduction of particle size based on superfine grinding: Effects on structure, rheological and gelling properties of whey protein concentrate. Journal of Food Engineering, 2016, 186: 69-76
13. Zhang, Q., Lv, X., Wu, T., Ma, Q., Teng, A., Zhang, Y., Min Zhang*. Composition of Lycium barbarum polysaccharides and their apoptosis-inducing effect on human hepatoma SMMC-7721 cells. Food Nutr Res, 2015, 59: 28696
14. Bo Sun, Min Zhang*, Qingxi Hou, Rui Liu, Tao Wu, Chuanling Si. Further characterization of cellulose nanocrystal (CNC) preparation from sulfuric acid hydrolysis of cotton fibers. Cellulose, 2016, 23(1):439-450
15. Rui Liu, Tizheng Zhu, Jian Li, Tao Wu, Qian Li, Yaqian Meng, Qiang Cao, Min Zhang*. Physicochemical and antioxidative properties of superfine-ground oat bran polysaccharides. Food Science and Technology Research, 2016, 22(1):101-109
16. Chanchan Sun, Rui Liu, Tao Wu, Bin Liang, Chunyue Shi, Xu Cong, Teng Hou, Min Zhang*. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins. Food Bioprocess Technol, 2016, 9(2): 378-386
17. Chanchan Sun, Rui Liu, Tao Wu, Bin Liang, Chunyue Shi, Min Zhang*. Effect of Superfine Grinding on the Structural and Physicochemical Properties of Whey Protein and Applications for Microparticulated Proteins. Food Science and Biotechnology, 2015, 24(5): 1637-1643
18. Rui Liu, Jian Li, Tao Wu, Qian Li, Yaqian Meng, Min Zhang*. Effects of ultrafine grinding and cellulase hydrolysis treatment on physicochemical and rheological properties of oat (Avena nuda L.) b-glucans. Journal of Cereal Science, 2015, 65: 125-131(影响因子: 2.094；IDS 号: CU2LS; 它引次数：1/1)
19. Rui Liu, Nan Wang, Qian Li, Min Zhang*. Comparative studies on physicochemical properties of raw and hydrolyzed oat beta-glucan and their application in low-fat meatballs. Food Hydrocolloids, 2015, (51): 424-431
20. Chanchan Sun, Tao Wu, Rui Liu, Bin Liang, Zhaojie Tian, Enqi Zhang, Min Zhang*. Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food Hydrocolloids, 2015, 51: 512-518
21. Xiaomin Wang, Yukun Yang, Rui Liu, Zhongkai Zhou, Min Zhang*. Identification of antioxidants in aged garlic extract by Gas chromatography-mass spectrometry and Liquid chromatography-mass spectrometry. International Journal of Food Properties, 2015, 19(2): 474-483
22. Xiaomin Wang, Rui Liu, Yukun Yang, Min Zhang*. Isolation, Purification and Identification of Antioxidants in an Aqueous Aged Garlic Extract. Food Chemistry, 2015, (187): 37–43
23. Yan Xu, Min Zhang*, Tao Wu, Shengdong Dai, Jinling Xu, Zhongkai Zhou. The anti-obesity effect of green tea polysaccharide, polyphenols and caffeine in rats fed with high-fat diet. Food & Function , 2015, 6(1): 297-304
24. Zesheng Zhang, Mengmeng Lei, Rui Liu, Yunfeng Gao, Mengying Xu, Min Zhang*. Evaluation of alliin, saccharide contents and antioxidant activities of black garlic during thermal processing. Journal of Food Biochemistry, 2015,39(1): 39-47
科研奖励与荣誉：
1.国家WR计划LJ人才（2017年）
2.科技部中青年科技创新LJ人才（2016年）
3.天津市131创新型人才第一层次人选（2014年）
4.《食品技术原理》（第二版），2017年度中国轻工业优秀教材一等奖，第二主编
5.食品技术课程自主学习的研究与实践，2009年高等教育天津市级教学成果二等奖，主要完成人
6.麸皮高品质膳食纤维的开发与应用.2016年中国轻工业联合会科学技术进步三等奖，第一完成人.
7.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，主要完成人
8.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.主要完成人.
主编参编教材、著作：
1.《食品技术原理》(第二版).中国轻工业出版社，第二主编
2.《饮料工艺学》(十二五规划教材).中国轻工业出版社，参编
3.《饮料制作工》.中国轻工业出版社，参编
联系方式
通信地址：天津经济技术开发区十三大街29号
邮政编码：300457
电话：022-60912343
邮箱：zm0102@tust.edu.cn
