教师名录

张亚琼

职称:副研究员,硕士生导师

所属学科: 食品科学与工程

研究方向:

(1)食品功能胶体及功能因子稳态化研究

(2)食品功能因子的健康效应及营养干预机制

电话:021-34204538

电子信箱: yqzhang2006@sjtu.edu.cn

 

个人简历:  

张亚琼,女,博士,先后获得上海交通大学生物工程本科、药剂学硕士和生物医学工程博士学位。主要从事功能食品、食品营养与食品毒理学领域的基础及应用基础研究工作。近些年主持及参与国家自然科学基金面上项目、国家自然科学基金青年项目、“十三五”国家重点研发计划项目、农业部公益性行业项目、北京食品营养与人类健康高精尖创新中心开放基金、中加食品营养与健康联合实验室开放基金以及企业横向等多项科研项目。相关成果已在国际重要学术期刊上发表学术论文50余篇,其中JCR一区/二区论文24篇,ESI高被引论文1篇;以第一发明人,申请公开发明专利2项,授权专利4项;参编英文专著2部;获得2018年金龙鱼青年教师奖;2011年度上海市自然科学奖三等奖1项(第三完成人);2011年入选上海交通大学SMG-晨星青年学者奖励计划优秀青年教师C类。2018-2020年期间,指导的本科生分别获得第三届、第四届“绿谷杯”本科生课外科技创新项目成果组二等奖、潜力组三等奖以及上海交通大学农业与生物学院第三期“农耀计划”一等奖。指导的研究生分别获得上海市优秀毕业生和金龙鱼奖学金称号。担任国际期刊Foods特刊客座编辑一职,食品领域国际期刊Journal of Agricultural and Food Chemistry、Food Chemistry、Food Hydrocolloids、International Journal of Biological Macromolecules等特邀审稿人;多次受邀在美国化学会年会、美国食品科技协会年会和国际功能食品年会上做大会报告及分会主持,获得国际学术界和企业届的广泛关注。

 

主持或参加的主要科研项目:

1. 国家自然科学基金面上项目:玉米醇溶蛋白/酪蛋白酸钠/果胶复合颗粒的可控构建及其用于食品营养递送体系的研究(项目批准号:31871799),2019.1-2020.12,项目负责人

2. 国家自然科学基金青年项目:基于可食用蛋白/壳聚糖盐自组装构建姜黄素结肠释放载运体系的研究(项目批准号:31501479),2016.1-2018.12,项目负责人

3. “十三五”国家重点研发计划:风险因子与代谢标志物表征研究(课题编号:2017YFC1600505),2018.1-2021.12,子课题负责人

4. 农业部公益性行业项目子课题:未知毒物的早期检测技术研究(课题编号:201203069-1),2012.1-2016.12,项目负责人

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:3-氯丙醇酯的体内吸收、分布、代谢以及潜在的致毒代谢物研究,2017.1-2019.12,项目负责人

6. 中加食品营养与健康联合实验室开放基金项目:玉米醇溶蛋白/酪蛋白酸钠/果胶复合颗粒的可控构建及其用于谷物营养成分递送体系的研究,2020.7-2022.6,项目负责人

7. 企业委托横向项目:类母乳脂产品在SD大鼠体内的营养学研究,2021.5-2021.12,项目负责人

8. 企业委托横向项目:粮油制品质量控制与功能化技术研究,2015.4-2016.3,项目负责人

9. 企业委托横向项目:Sn-2棕榈酸对大鼠钙吸收和脂肪吸收的影响及其机制研究,2017.1-2017.12,项目负责人

10. “十三五”国家重点专项项目的子课题:番茄酱汁类制品加工过程中质量品质控制技术(子课题编号:2016YFD04012022)2016.6-2020.12,子课题骨干

 

专利:

1. 张亚琼,姚芳懿,一种新的酪蛋白衍生物及其制备方法,发明专利,授权号:ZL 201410312926.4

2. 张亚琼,姚芳懿,姜黄素复合颗粒及其制备方法和应用,发明专利,授权号:ZL 201510819903.7

3. 张亚琼,姚芳懿,一种经改性的蛋白及其制备方法和应用,发明专利,授权号:ZL 201610237860.6

4. 赵越,张亚琼,陆维盈,一种除去3-氯丙二醇酯的方法,发明专利,授权号:ZL 201610392375.6 

5. 张亚琼,杨普煜,结构脂OPO的应用,发明专利,公开号:201810354026 .4

6. 张亚琼,刘嘉平,一种提高醇溶蛋白颗粒稳定性的方法,发明专利,公开号:2021105057097

 

近五年代表性论文:

1. Yanfang Li, Ming Li, Jiaping Liu, Wenhao Zheng, Yaqiong Zhang*, Tongcheng Xu, Boyan Gao, Liangli (Lucy) Yu, Chemical Composition Profiling and Biological Activities of Phenolic Compounds in Eleven Red Sorghums, Journal of Agricultural and Food Chemistry, 2021, 69, 9407-9418.

2. Ning Yang, Yali Huang, Jingwen Hou, Yaqiong Zhang, Liu Tian, Zhaoyang Chen, Zhu Jin, Yuanyuan Shen, Shengrong Guo, Rheological behaviors and texture properties of semi-interpenetrating networks of hydroxypropyl methylcellulose and gellan, Food Hydrocolloids, 2021, 122, 107097.

3. Jiaping Liu, Bo Wang, Xiaowei Zhang, Yaqiong Zhang*, Liangli (Lucy) Yu. Effect of gypenosides diet intervention on obesity control and gut microbiota regulation in mice, Journal of Chinese Institute of Food Science and Technology (in Chinese), 2021, Accepted.

4. Puyu Yang1, Yaqiong Zhang1, Yanfang Li, Michael Granvogl, Boyan Gao,* Liangli Lucy Yu, Proteomic analyses of 3-monochloropropanediol 1-monooleate and 1-monostearate induced testicular toxicity in a 90-day Sprague-Dawley rats’ study, Journal of Agricultural and Food Chemistry, 2021, 69, 4542-4549. (Co-first author)

5. Mengchu Jin, Wenhao Zheng, Yaqiong Zhang, Boyan Gao,* Liangli (Lucy) Yu, Lipid Compositions and Geographical Discrimination of 94 Geographically Authentic Wheat Samples Based on UPLC-MS with Non-Targeted Lipidomic Approach, Foods, 2021, 10, 10.

6. Jiaping Liu, Yaqiong Zhang*, Songzhe He, Aimei Zhou, Boyan Gao, Mengyu Yan, Liangli (Lucy) Yu, Microbial transglutaminase-induced cross-linking of sodium caseinate as the coating stabilizer of zein nanoparticles, LWT, 2021, 138, 110624.

7. Ming Li, Tongcheng Xu, Wenhao Zheng, Boyan Gao, Hongyan Zhu, Ruofei Xu, Hanyu Deng, Bo Wang, Yanbei Wu, Xiangjun Sun, Yaqiong Zhang,*, Liangli (Lucy) Yu, Triacylglycerols compositions, soluble and bound phenolics of red sorghums, and their radical scavenging and anti-inflammatory activities, Food Chemistry, 2021, 340, 128123.

8. Boyan Gao, Mengchu Jin, Wenhao Zheng, Yaqiong Zhang*, Liangli (Lucy) Yu. Current progresses on MCPD esters in 2018-2019 and their future research trends, Journal of Agricultural and Food Chemistry, 2020, 68, 12984-12992.

9. Puyu Yang, Jingyu Hu, Junchen Liu, Yaqiong Zhang, Boyan Gao, Thomos T. Y. Wang, Lianzhou Jiang, Michael Granvogl, Liangli (Lucy) Yu, Ninety-Day Nephrotoxicity Evaluation of 3‑MCPD 1‑Monooleate and 1‑Monostearate Exposures in Male Sprague Dawley Rats Using Proteomic Analysis, Journal of Agricultural and Food Chemistry, 2020, 68, 2765-2772.

10. Yangchao Luo, Qin Wang, Yaqiong Zhang, Biopolymer-based Nanotechnology Approaches to Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present and Future, Journal of Agricultural and Food Chemistry, 2020, 68,12933-13000.

11. Bo Wang, Ming Li, Hang Gao, Xiangjun Sun, Boyan Gao, Yaqiong Zhang*, Liangli (Lucy) Yu, Chemical composition of tetraploid Gynostemma pentaphyllum gypenosides and their suppression on inflammatory response by NF-κB/MAPKs/AP-1 signaling pathways, Food Science & Nutrition, 2020, 8, 1197-1207.

12. Yihui Zhang, Ning Yang, Yaqiong Zhang, Jingwen Hou, Huijie Han, Zhu Jin, Yuanyuan Shen, Shengrong Guo, Effects of κ-carrageenan on pullulan’s rheological and texture properties as well as pullulan hard capsule performances, Carbohydrate Polymers, 2020, 238, 116190.

13. Yinghua Luo, Boyan Gao, Yaqiong Zhang, Liangli (Lucy) Yu, Detection of olive oil adulteration with vegetable oils by ultra-performance convergence chromatography-quadrupole time-of-flight mass spectrometry (UPC2-QTOF MS) coupled with multivariate data analysis based on the differences of triacylglycerol compositions, Food Science and Nutrition, 2020, 8, 3759-3767.

14. Yanfang Li, Fanghao Yuan, Yanbei Wu, Yaqiong Zhang, Boyan Gao*, Liangli Yu, Triacylglycerols and Fatty Acid Compositions of Cucumber, Tomato, Pumpkin, and Carrot Seed Oils by Ultra-Performance Convergence Chromatography Combined with Quadrupole Time-of-Flight Mass Spectrometry, Foods, 2020, 9, 970.

15. Lijuan Du, Weiying Lu, Yaqiong Zhang*, Boyan Gao, Liangli (Lucy) Yu, Detection of milk powder in liquid whole milk using hydrolyzed peptide and intact protein mass spectral fingerprints coupled with data fusion technologies, Food Science & Nutrition, 2020, 8, 1471-1479.

16. Yaqiong Zhang, Bo Wang, Yan Wu, Boyan Gao, Liangli (Lucy) Yu, Fabrication and Characterization of Zein Composite Particles Coated by Caseinate-Pectin Electrostatic Complexes with Improved Structural Stability in Acidic Aqueous Environments, Molecules, 2019, 24, 2535.

17. Yanfang Li, Puyu Yang, Yinghua Luo, Boyan Gao, Jiangjun Sun, Weiying Lu, Jie Liu, Pei Chen, Yaqiong Zhang, Liangli Yu, Chemical compositions of chrysanthemum teas and their anti-inflammatory and antioxidant properties, Food Chemistry, 2019, 286, 8-16.

18. Yaqiong Zhang, Ming Li, Hang Gao, Bo Wang, Tongcheng Xu*, Boyan Gao*, Liangli (Lucy) Yu, Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties, Food Science & Nutrition, 2019, 7, 949-958.

19. Puyu Yang, Hong Zhang, Jianchun Wan, Jinyu Hu, Junchen Liu, Jin Wang, Yaqiong Zhang, Liangli (Lucy) Yu*, Dietary sn-2 palmitic triacylglycerols reduced faecal lipids, calcium contents and altered lipid metabolism in Sprague–Dawley rats, International Journal of Food Sciences and Nutrition, 2018, 70, DOI: 10.1080/09637486.2018.1541968.

20. Yinghua Luo1, Yaqiong Zhang1, Fanghao Yuan, Boyan Gao, Ziyuan Wang, Liangli (Lucy) Yu. Triacylglycerols composition analysis of olive oils by ultra-performance convergence chromatography combined with quadrupole time-of-flight mass spectrometry, International Journal of Food Science and Technology, 2018, 54, 871-879. (Co-first author)

21. Fangyi Yao, Yaqiong Zhang*, Liangli (Lucy) Yu. The Effect of Caseinate Derivatives on the Redispersibility and Storage Stability of Freeze-dried Zein Nanoparticles, Journal of Chinese Institute of Food Science and Technology (in Chinese), 2018, 18 (11): 152-158.

22. Jinli Xue, Yaqiong Zhang*, Guoren Huang, Jie Liu, Margaret Slavin, Liangli (Lucy) Yu. Zein-caseinate composite nanoparticles for bioactive delivery using curcumin as a probe compound, Food Hydrocolloids, 2018, 83, 25-35.

23. Yaqiong Zhang, Fangyi Yao, Jie Liu, Wen Zhou, Liangli (Lucy) Yu*, Synthesis and characterization of alkylated caseinate, and its structure-curcumin loading property relationship in water, Food Chemistry, 2018, 244:246-253.

24. Puyu Yang, Hong Zhang, Junchen Liu, Jinyu Hu, Jianchun Wan, Yaqiong Zhang*, Liangli Yu*, Review of Sn-2 palmitate implications for infant health, Journal of Food Science and Technology (invited, in Chinese), 2018, 36(4): 41-45.

25. Huang Guoren, Gao Boyan, Xue Jingli, Cheng Zhihong, Sun Xiangjun, Zhang Yaqiong, Yu Liangli, Toxicokinetics and Metabolism of 3-Monochloropropane 1,2-Diol Dipalmitate in Sprague Dawley Rats, Journal of Agricultural and Food Chemistry, 2018, 66, 11672-11680.

26. Jianchun Wan, Songyou Hu, Jorg J. Jacoby, Jie Liu, Yaqiong Zhang*, Liangli (Lucy) Yu*, The impact of dietary sn-2 palmitic triacylglycerols in combination with docosahexaenoic acid or arachidonic acid on lipid metabolism and host faecal microbiota composition in Sprague Dawley rats, Food & Function, 2017, 8, 1793-1802.

27. Boyan Gao, Yinghua Luo, Weiying Lu, Jie Liu, Yaqiong Zhang*, Liangli (Lucy) Yu*, Triacylglycerol compositions of sunflower, corn and soybean oils examined with supercritical CO2 ultra-performance convergence chromatography combined with quadrupole time-of-flight mass spectrometry, Food Chemistry, 2017, 218, 569-574.

28. Yue Zhao1, Yaqiong Zhang1, Zhongfei Zhang, Jie Liu, Yi-lin Wang, Boyan Gao, Yuge Niu, Xiangjun Sun, Liangli Yu*, Formation of 3-MCPD fatty acid esters from monostearoyl glycerol and the thermal stability of 3-MCPD monoesters, Journal of Agricultural and Food Chemistry, 2016, 64, 8918-8926.(Co-first author)

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