zhangyiping2021@htu.edu.cn

教育经历：

2015.09-2020.12，华南理工大学，制糖工程，工学博士

2012.09-2015.06，广西大学，制糖工程，工学硕士

2008.09-2012.06，河南工业大学，食品科学与工程，工学学士

工作经历：

2021.09-至今，河南师范大学生命科学学院

2017.12-2018.12，美国罗格斯大学，食品科学系，访问学者

主持河南师范大学博士科研启动项目、河南师范大学博士后科研项目，参与国家自然科学基金面上项目、国家重点研发项目等；发表论文12篇，其中SCI收录10篇（SCI二区以上），一作4篇，授权发明专利2项。

 1、食品组分结构修饰及功能调控，2、功能性碳水化合物，3、食品功能因子控释系统

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1.河南师范大学博士科研启动项目：肠道靶向性淀粉基纳米胶束的构建及其控释递送机制研究，在研，主持。

2.国家自然科学基金面上项目（No.31771930）：淀粉与磷脂复合载体的诱导组装及其靶向控释递送特性，在研，参与。

代表性论文：

1. Yiping Zhang, Chengdeng Chi,Xiaoyi Huang, et al.Starch-based nanocapsules fabricated through layer-by-layer assembly for oral delivery of protein to lower gastrointestinal tract[J]. Carbohydrate polymers,2017, 171: 242-251.

2. Yiping Zhang, Shaowen Zhong,Chengdeng Chi, et al.Tailoring assembly behavior of starches to controlinsul in release from layer-by-layer assembled colloidal particles[J]. International Journal of Biological Macromolecules, 2020, 160: 531-537.

3. Shuangxia Huang, Chengdeng Chi, XiaoxiLi*, Yiping Zhang, et al. Understanding the structure, digestibility,texture and flavor attributes of rice noodles complexation with xanthan and dodecyl gallate[J]. Food Hydrocolloids, 2022: 107538.

4. Chengdeng Chi, Xiaoxi Li*, Shuangxia Huang, Ling Chen, Yiping Zhang, et al. Basicprinciples in starch multi-scale structuration to mitigate digestibility: Areview[J]. Trends in Food Science & Technology, 2021, 109:154-168.

5. Chengdeng Chi, Xiaoxi Li*, Yiping Zhang, etal. Progress in tailoring starch intrinsic structures to improve its nutritional value[J]. Food Hydrocolloids, 2020: 106447.

6. Chengdeng Chi, Xiaoxi Li*, Yiping Zhang, et al. Modulating the in vitro digestibility and predicted glycemic index of rice starch gels by complexation with gallic acid[J]. Food hydrocolloids,2019, 89: 821-828.

7. Chengdeng Chi,Xiaoxi Li*, Yiping Zhang, etal. Understanding the mechanism of starch digestion mitigation by rice proteinand its enzymatic hydrolysates[J].Food hydrocolloids, 2018, 84: 473-480.

8. Pu Yuanyuan,Zou Qingsong, Hou Dianzhi, Zhang Yiping, etal. Molecular weight kinetics and chain scission models for dextran polymers during ultrasonic degradation.Carbohydrate Polymers, 2017, 156: 71-76.

9. Chengdeng Chi, Xiaoxi Li*, Yiping Zhang, etal. Digestibility and supramolecular structural changes of maize starch bynon-covalent interactions with gallic acid[J]. Food& function, 2017, 8(2): 720-730.

10. Chengdeng Chi, Xiaoxi Li*, Ping Lu, Song Miao, Yiping Zhang, et al. Dry heating and annealing treatment synergistically modulate starch structure and digestibility[J]. International journalof biological macromolecules, 2019, 137: 554-561.

专利成果： 

(1) 李晓玺, 张义平, 刘坤,陈玲. 一种淀粉基两亲性自组装载体材料及其制备方法与应用, 2019-6-28, 中国, ZL201910583874.7 (发明专利，授权)

(2)李晓玺, 张义平, 陈玲, 李琳. 一种M细胞靶向和pH响应性的淀粉基载体材料及其制备方法与应用, 2019-6-28, 中国, ZL201910575882.7 (发明专利，授权)