电话：18737107278

Email: zhanglifen2013@hotmail.com

研究方向：植物蛋白加工基础理论和应用技术创新研究

系/团队：油脂工程系/植物蛋白质资源与利用团队

硕/博士生导师：硕士研究生副导师

职称：副教授

职级：高级

个人简介

张丽芬，女，博士，硕士研究生副导师，河南工业大学粮油食品学院副教授，专注于植物蛋白加工基础理论和应用技术创新研究，主要承担本科生《植物蛋白质工艺学》和《油脂工程综合实验》、研究生《食品胶体化学》的教学工作。主持完成国家自然科学基金青年基金项目、河南省重点研发与推广专项、河南省高等学校重点科研项目；入选“河南工业大学青年骨干教师培育计划”；以第一作者或通讯作者发表JCR一区论文10篇，ESI高被引论文1篇；指导毕业硕士研究生5人。

教育与工作经历

近五年主持项目

1. 国家自然科学基金青年基金项目 (31501535)

2. 河南省重点研发与推广专项 (182102110253)

3. 河南省高等学校重点科研项目 (15A550011)

4. 国家小麦与玉米深加工国家工程中心开放课题项目 (NL2018008)

5. 北京食品营养与人类健康高精尖创新中心开放基金项目 (20171024)

近五年发表的主要学术论文

1. Zhang,   L., Wang, P., Sun, X., Chen, F., Lai, S., & Yang, H. (2020). Calcium   permeation property and firmness change of cherry tomatoes under ultrasound   combined with calcium lactate treatment. Ultrasonics Sonochemistry,   60, 104784. (JCR Q1, IF 7.2)

2. Zhang,   L., Wang, P., Chen, F., Lai, S., Yu, H., & Yang, H. (2019). Chen   Fusheng, Lai Shaojuan, Yu Hongguo, Yang Hongshun. Effects of calcium and   pectin methylesterase on quality attributes and pectin morphology of jujube   fruit under vacuum impregnation during storage. Food Chemistry, 289,   40-48. (JCR Q1, IF 5.4)

3. Zhang,   L., Zhao, S., Lai, S., Chen, F., & Yang, H. (2018). Combined effects   of ultrasound and calcium on the chelate-soluble pectin and quality of   strawberries during storage. Carbohydrate Polymers, 200, 427-435. (JCR Q1, IF 6.1)

4. Zhang,   L., Chen, F., Lai, S., Wang, H., & Yang, H. (2018). Impact of soybean   protein isolate- chitosan edible coating on the softening of apricot fruit   during storage. LWT-Food Science and   Technology, 96, 604-611. (JCR Q1,   IF 3.1)

5. Li, Y.¹, Zhang, L.¹, Chen, F., Lai,   S., & Yang, H. (2018). Effects of vacuum impregnation with calcium   ascorbate and disodium stannous citrate on Chinese red bayberry. Food & Bioprocess Technology, 11,   1300-1316. (JCR Q2, IF 2.9)

6. Zhang,   L., Chen, F., Zhang, W., & Wu, Q. (2018). Kinetics and   characteristics of soybean oil and protein extracted by AOT reverse micelle   technology. Journal of Chemistry,   2018, 1-11. (JCR Q3, IF 1.726)

7. Zhang,   L., Chen, F., Zhang, P., Lai, S., & Yang, H. (2017). Influence of   rice bran wax coating on the physicochemical properties and pectin   nanostructure of cherry tomatoes. Food   & Bioprocess Technology, 10(2), 349-357. (JCR Q1, IF 2.9)

8. Zhang,   L., Zhang, X., Liu, D, Ding, T, & Ye, X. (2015). Effect of   degradation methods on the structural properties of citrus pectin. LWT-Food Science and Technology, 61,   630-637. (JCR Q1, IF 3.1)

9. Mao, J., Zhang, L., Chen, F., Lai, S., Yang, B., & Yang, H. (2017).   Effect of vacuum impregnation combined with calcium lactate on the firmness   and polysaccharide morphology of kyoho grapes (Vitis vinifera x V. labrusca). Food & Bioprocess Technology, 10, 699-709. (JCR Q1, IF 2.9)

10.Sun, X., Zhang,   L., Tian, S.,   Yang, K., & Xie, J. (2020) Phospholipid composition and emulsifying   properties of rice bran lecithin from enzymatic degumming. LWT-Food   Science and Technology, 117, 108588. (JCR Q1, IF 3.7)

11.Wang, L., Zhang,   L., Qiu, S.,   Liu, C., Zhang, P., Yin, L, & Chen, F. (2019). Rheological properties and   structural characteristics of arabinoxylan hydrogels prepared from three   wheat bran sources. Journal of Cereal Science, 88, 79-86. (JCR   Q2, IF 2.4)

12.Ma, X., Zhang, L., Wang, W., Zou, M., Ding, T., Ye, X., & Liu, D.   (2016). Synergistic effect and mechanisms of combining ultrasound and   pectinase on pectin hydrolysis. Food   & Bioprocess Technology, 9(7), 1249-1257. (JCR Q1, IF 2.9)

奖励&荣誉

2015-2016年度“河南工业大学本科毕业设计优秀指导教师”

2014-2015年度“金龙鱼奖教金”