Faculty
Chen, Ye
Du, Xinjun
Fan, Zhenchuan
Fang, Guozhen
Guo, Qingbin
Hou, Lihua
Liu, Huiping
Liu, Jifeng
Liu, Xia
Liu, Yaqing
Lu, Xiaoling
Sheng, Wei
Wang, Changlu
Wang, Chunling
Wang, Junping
Wang, Lixia
Wang, Shujun
Wang, Wenhang
Wang, Yanping
Yu, Jinghua
Zhang, Min
Zhang, Zesheng
Zhao, Jiang
Zhou, Zhongkai
Zhu, Zhenyuan
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Zhang, Min

  

Min Zhang

Ph.D, Professor

address:

Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, No. 29, 13th street, TEDA, Tianjin, 300457, China

email:

zm0102@tust.edu.cn

phone:

+86 022-60912343

Biography

Dr. Min Zhang is a Professor and Dean of the college of Food Engineering and Biotechnology in Tianjin University of Science and Technology. He completed Bachelor Degree from Shandong Agricultural University in 1996, and Doctoral Degrees from Huazhong Agricultural University in 2003. And then he is employed by Tianjin University of Science & Technology. Professor Zhang has over 120 scientific papers published, 8 patents authorized. And he serves as a member of editor board for 4 journals.

Research Interests

Prefessor Zhang’s research interests are mainly on separation and purification methods, molecular structure, physicochemical properties, nutritional function and product development of dietary fiber, polysaccharides, and protein.

Selected Publications (in recent three years)

[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. Food Research International, 2017, 102: 291-302

[3] Jian Li, Rui Liu, Tao Wu, Yu Guo, Min Zhang*. Comparative study of the anti-obesity effects of green, black and oolong tea polysaccharides in 3T3-L1 preadipocytes. Food Science (Chinese). 2017, 38(21): 187-194

[4] 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

[5] 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. 8(9): 3178-3186

[6] 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, DOI: 10.1111/jfpp.13024

[7] 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(9): 2018-2030

[8] 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

[9] 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, 2017, 31(23): 2814-2817

[10] 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

[11] 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

[12] 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

[13] 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

[14] 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

[15] 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

[16] 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

[17] 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

[18] 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

[19] 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

[20] 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

[21] 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

[22] 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

[23] 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

[24] 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

[25] 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

Honors & Awards

ü  Leading Scientist of National Ten Thousand Talent Program

ü  Youth Leading Talent in the Ministry of Science and Technology

Teaching

ü  Food Chemistry for undergraduate students

ü  Principals of Food Technology for undergraduate students

ü  Advanced Food Chemistry for graduate students