姓 名: | 张义平 | ||
职 称: | 讲师 | ||
办公电话: | |||
电子邮箱: | zhangyiping2021@htu.edu.cn | ||
个人简介: |
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。 |
研究领域: |
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 |
主要学术及社会兼职: |
无 |
主持或参加科研项目情况: |
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。 |
学术成果: |
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) |