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Zhang, Yan
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Zhang, Yan

  

Yan Zhang

Ph.D, Lecturer

address:

Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, TEDA, Tianjin, 300457, China

email:

cpzyyan@tust.edu.cn

phone:

+86 022-60912390

Biography

Dr. Zhang Yan is a teacher, Tianjin University of Science and Technology. Dr. Zhang completed his bachelor's degree at the Zhengzhou grain Institute between 1996 and 2000, and completed a master's degree at the Zhengzhou Institute of engineering from 2001 to 2004. Dr. Zhang received a doctorate from Tianjin University in 2007. After completing his doctorate, Dr. Zhang was a postdoctoral researcher at the China Agricultural University. Since 2011, Dr. Zhang has been employed at the Tianjin University of Science and Technology. He published more than 10 scientific papers.

Research Interests

1.The application of natural compounds in food, for example, flavonoids have strong bioactivity and low biotoxicity, but their low water solubility and poor stability limit their application in functional foods. On the basis of the study of flavonoids and phosphatidin in the early stage, the strategy of preparing mixed micelles of flavonoids and phospholipids is used to solve this bottleneck problem.

2.The development of new food technology, such as coarse cereals, is a traditional dominant grain crop in China. It has high content of trace elements, high dietary fiber, high vitamin content and balanced nutrition. It is the best staple food for diabetes, hyperlipidemia and weight loss people. At present, the method of eating mixed grain in the family is still more traditional, because the seed coat of the grain is thicker, the texture is tight and so on. It takes more time and more fuel to make porridge. At present, a controlled precooked technology of coarse cereals is developed, which can make coarse grains precooked without damaging the original shape of coarse cereals, thus greatly reducing the time and fuel of gruel.

3. New food resource development, for example, has now been approved as a new food resource of maca. This plant has been introduced to China for only ten years, but its production has now reached more than ten thousand tons. But the subsequent processing does not keep up with the new machining method, this study focuses on the development of Maca new technology and new products.

Recent Publications

[1]Zhang Yan, Shen Tingting, Liu Suwen, Zhao Jiang, Chen Wen, Wang Hao*. Effect of Hawthorn on Drosophila Melanogaster Antioxidant Related Gene Expression.[J] Tropical Journal of Pharmaceutical Research,2014133),353-357

[2]Zhang yan. Prediction and Theoretical Investigation of the Morphology of Erythromycin Dihydrate Crystals.[J] Tropical Journal of Pharmaceutical Research,2014136),829-834

Teaching

Grain and oil engineering machinery, Food nutrition and health