粮食、油脂及植物蛋白工程
农产品加工及贮藏
主要研究方向：
1．植物蛋白-多酚/多糖互作解析
2．食品功能因子包埋技术开发
3．功能性食品开发与利用
4．副产物的高值化利用
主要工作经历及业绩：
1．2024.06 - 至今 天津科技大学，食品科学与工程学院，讲师
2．2024.09 - 至今 天津创源生物技术有限公司，博士后
科研项目：
近年来，参与国家级项目2项、主持/参与其他项目2项。
天津科技大学食品科学与工程学院青年托举项目（主持）
“十四五”国家重点研发计划子课题“大宗油料油脂释放调控与绿色制油技术”（排名第5）
3．黑龙江省省属本科高校中央支持地方高校改革发展资金（高水平人才项目）“大豆柔性预处理与绿色精准分离及产业化研究”（排名第5）
4．企业横向，大豆深加工关键技术研究及产品应用研发
获奖情况：
1．第五届天津市“海河英才”创新创业大赛博士后揭榜领题赛三等奖，2025
2．博士研究生国家奖学金，2023
3．CSC国家留学基金委奖学金，2022
科研论文：
近五年，共发表论文25篇。
Xiaoying Zhang, Baokun Qi, Fengying Xie, Miao Hu, Yufan Sun, Lu Han, Liang Li, Shuang Zhang∗, Yang Li∗. (2021). Emulsion stability and dilatational rheological properties of soy/whey protein isolate complexes at the oil-water interface: Influence of pH. Food Hydrocolloids , 113, 106391.（中科院一区TOP，ESI高被引123次）
Xiaoying Zhang, Shuang Zhang, Mingming Zhong, Baokun Qi∗, Yang Li∗. (2022). Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics. Food Chemistry , 380, 132212.（中科院一区TOP，ESI高被引86次）
Xiaoying Zhang, Ying Wang, Zheng Xu, Ziyu Li, Yang Li*, Baokun Qi*. (2024). Effects of polysaccharide type on the structure, interface behavior, and foam properties of soybean protein isolate hydrolysate-polysaccharide Maillard conjugates. Food Hydrocolloids ，151，109801. （中科院一区TOP，ESI高被引31次）
Xiaoying Zhang, Yuyang Huang, Ruxin Ma, Yuqing Tang, Yang Li, Shuang Zhang∗. (2023). Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase. Food Chemistry , 410, 135392.（中科院一区TOP）
Xiaoying Zhang, Chengpeng Yin, Jiaqi Hao, Danhua Ma, Ziyu Li, Yang Li*, Baokun Qi∗. (2023). Improving the biological activity, functional properties, and emulsion stability of soybean meal hydrolysate via covalent conjugation with polyphenol. Food Chemistry , 422, 136255.（中科院一区TOP）
Xiaoying Zhang, Danhua Ma, Chengpeng Yin, Ziyu Li, Jiaqi Hao, Yang Li*, Shuang Zhang∗. (2023). The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates. Food Chemistry , 432, 137159.（中科院一区TOP）
Xiaoying Zhang, Yuqing Tang, Hong Cheng, Jingjing Zhang, Shuang Zhang∗. (2023). Investigating structure, biological activity, peptide composition and emulsifying properties of pea protein hydrolysates obtained by cell envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus. International Journal of Biological Macromolecules , 245, 125375.（中科院一区TOP）
Xiaoying Zhang, Jiaqi Hao, Ziyu Li, Danhua Ma, Shuang Zhang*, Yang Li*. (2024). Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: structure, bioactivity, interfacial performance, and influences on the stability of oil-in-water emulsions. International Journal of Biological Macromolecules ，131014.（中科院一区TOP）
Xiaoying Zhang, Zheng Xu, Shuang Zhang∗, Ying Wang, Yang Li*. (2023). Improving the biological activity and emulsification ability of soybean meal hydrolysate via non-covalent interactions with polyphenols. LWT , 182, 114869.（中科院一区TOP）
Xiaoying Zhang, Hengjun Du, Zheng Xu, Ying Wang, Yang Li*, Hang Xiao*. (2023). A novel alcalase-hydrolyzed soybean meal hydrolysates prepared using by-product material: structure, function property, sensory property, and biological activity. Food Bioscience . (中科院一区TOP)
Xiaoying Zhang, Shuang Zhang, Fengying Xie, Lu Han, Liang Li*, Lianzhou Jiang, Baokun Qi*, Yang Li*. (2020). Soy/whey protein isolates: interfacial properties and effects on the stability of oil-in-water emulsions. Journal of the Science of Food and Agriculture , 101 (1), 262-271.（中科院二区TOP）
Xiaoying Zhang, Xiuxiu Ren, Xuemei Han, Rameesha Anjuma, Yao Tanga,* Wu Liang * (2025). Effects of polysaccharides on the structure, functionality, emulsion stability and rheological properties of soybean meal hydrolysate-proanthocyanidin complexes. International Journal of Biological Macromolecules , 293, 139204.(中科院一区TOP)
Ziyu Li, Chengpeng Yin, Ying Wang, Xiaoying Zhang*, Baokun Qi*. (2025). Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products. Food Hydrocolloids ，164, 111224. (中科院一区TOP，通讯作者)
授权专利：
1． 齐宝坤，李杨，张小影，韩璐．一种从大豆胚芽中提取大豆异黄酮的方法， CN 111039911 B ，2022
联系方式：
通信地址：天津市经济技术开发区第十三大街29号（8号楼407）
邮编：300457
E-mail：99524021@tust.edu.cn
