张斌
讲师
个人简介：
张斌，博士，硕士生导师（食品科学与工程、食品工程）。承担本科生课程《食品工艺学1》、《园艺产品贮藏加工学A》、《食品感官评价》的教学工作。主持国家自然科学基金青年基金，参与“十三五”国家重点研发计划、国家自然科学基金、山东省乡村振兴科技创新提振行动计划项目6项。指导学生获山东省大学生科技节一等奖1项，获学院“互联网+”创新创业大赛一等奖、二等奖各1项。
主要研究方向：
果蔬加工产品开发
食品风味化学与品质控制
食品功能性成份分离鉴定及综合利用
代表性科研项目：
1.国家自然科学基金青年基金，No.32302133，30万，主持
2.横向课题，调味蔬菜中功能性成分含量分析，5万，主持
3.横向课题，预制菜质量安全保障技术，5万，主持
4.横向课题，自生长纳米氧化铜、氧化锌制备与表征，4万，主持
5.横向课题，低热量功能性休闲食品开发，3万，主持
代表性科研论文：
1.Zhu, W.; Liu, M.; Chi, H.; Li, L.; Zheng, Z.; Zhang, B.*, Preparation, structural characterization, and controlled release of puerarin-loaded complex and gel beads based on native/modified kudzu starch. Food Chemistry 2025,493, 145787.
2.Zhou, S.; Yan, X.; Qiao, X.; Qiu, Z.; Zhu, W.; Lu, X.; Zheng, Z.; Zhang, B.*, Evaluate the stability of synthesized allicin and its reactivity with endogenous compounds in garlic. npj Science of Food2025,9 (1), 18.
3.Guo, X.; Hao, Q.; Qiao, X.; Li, M.; Qiu, Z.; Zheng, Z.; Zhang, B.*, An evaluation of different pretreatment methods of hot-air drying of garlic: Drying characteristics, energy consumption and quality properties. LWT 2023,180, 114685.
4.Zang, B.; Qiu, Z.; Zheng, Z.; Zhang, B.*; Qiao, X*,Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment. Foods 2023, 12 (7),1500.
5.Bai, R.; Sun, J.; Qiao, X.; Zheng, Z.; Li, M.*; Zhang, B.*, Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis.Foods 2023, 12 (6), 1283.
6.Zhang, B.; Li, M.#; Qiao, Y.; Gao, P.; Li, L.; Zheng, Z., Potential use of low-field nuclear magnetic resonance to determine the drying characteristics and quality of Arctium lappa L. in hot-blast air. LWT2020,132, 109829.
7.Zhang, B.; Qiu, Z.; Zhao, R.; Zheng, Z.; Lu, X.; Qiao, X., Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.). Journal of Food Science 2021,86 (1), 31-39.
8.Zhang, B.; Zheng, Z.; Liu, N.; Liu, P.; Qiu, Z.; Qiao, X., Effect of different combined mechanical and thermal treatments on the quality characteristics of garlic paste. Journal of Food Science and Technology2021,58(3), 1061-1071.
张志毅，白若熙，宗爱珍，张敏敏，郑振佳，张斌*.菊芋中抗氧化成分的在线鉴定和构效关系分析. 食品工业科技 2023, 44 (18), 307312
张雅施, 李文文, 宗爱珍, 左兆河, 郑振佳, 张斌*. 菊芋多糖锌的制备及其抗氧化活性评价. 食品工业科技2023, 44 (12), 251-259
联系方式：zbin@sdau.edu.cn（邮箱）
