张小燕

食品科学系主任、党支部书记、副教授

个人简介：

张小燕，工学博士，副教授，博士生导师，食品科学系主任、党支部书记，泰安市高层次人才，山东省科技特派员，英国切斯特大学交流学者。近年来先后承担国家自然科学基金、山东省自然科学基金、山东省重点研发计划子课题、山东农业大学青年科技创新基金等国家及省部级项目10项。以第一或通讯作者先后在Food Chemistry、Postharvest Biology and Technology、International Journal of Biological Macromolecules等期刊发表SCI论文20余篇。

主要研究方向：

1.鲜切果蔬褐变机理研究

2.果蔬资源加工及品质控制

3.天然药用植物活性成分在食品中的应用

代表性科研项目：

1. 国家自然科学基金青年基金，No.32302178，30万，主持

2. 山东省自然基金面上项目，No.ZR2021MC031，10万，主持

3. 山东省重点研发计划子课题，No.2023TZXD026，30万，主持

4. 山东省重点研发计划子课题，No.2023TZXD030，12万，主持

5. 山东省自然基金联合专项，No.ZR2016CL19，6万，主持

代表性科研论文：

1. Zhang, X.; Liu, J.; Su, L.; Zhang, S.; Shi, J.; Wang, Q.; Peng, Y., Pre-cut L-cysteine treatment inhibited the browning of fresh-cut apples by regulating enzyme activities and amino acid levels. Postharvest Biology and Technology2023,205,112528.

2. Zhang, Z.; Peng, Y.; Meng, W.; Pei, L.; Zhang, X., Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage. Food Chemistry2022,389,133076.

3. Zhu, Y.; Wang, H.; Zhang, T.; Zhang, X.; Zhu, C., Characterization, antioxidant activity and in vitro digestion of hawthorn pectin prepared by gradient ethanol precipitation. International Journal of Biological Macromolecules2024,267,131278.

4. Li, Z.; Zhang, X.; Zhu, C., Physicochemical properties and Pb²⁺ adsorption capacity of freeze-dried hawthorn pectin fractions by gradient ethanol precipitation. International Journal of Biological Macromolecules2023,245,125581.

5. Zhang, X.; Meng, W.; Chen, Y.; Peng, Y., Browning inhibition of plant extracts on fresh-cut fruits and vegetables-A review. Journal of Food Processing and Preservation2022,46(5),16532.

6. Wang, H.;Xu, N.; Peng, Y.; Zhang, X., The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage. Journal of the Science of Food and Agriculture2022,102,11730.

7. Zhang, X.; Lian, H.; Shi, J.; Meng, W.; Peng, Y., Plant extracts such as pine nut shell, peanut shell and jujube leaf improved the antioxidant ability and gas permeability of chitosan films.International Journal of Biological Macromolecules2020,148,1242-1250.

8. Peng, Y.; Wang, Q.; Shi, J.; Chen, Y.; Zhang, X., Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween. Food Science and Technology2020,40(1),162-170.

9. Zhang, X.; Peng, Y.; Wang, Q., Study on the browning and structure properties of fresh-cut Chinese water chestnut (Eleocharis tuberosa). Food Science and Technology2019,39(2),396-402.

10. Lian, H.; Shi, J.; Zhang, X.; Peng, Y.; Meng, W.; Pei, L., Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films. Food Science and Technology2022,42,57420.

联系方式：邮箱：xiaoyanzhang1983@sina.com