章悦 - 浙江工商大学 - 食品与生物工程学院

个人简介

章悦，女，1985年7月生，江西省樟树市人，博士，研究员，硕士生导师。2011年获物理化学博士学位，2006年毕业于武汉大学化学基地班，2011年获武汉大学化学与分子科学学院物理化学博士学位，2011-2015年为美国田纳西大学食品与科学系博士后研究员，2015年8月进入美国内布拉斯加大学林肯分校食品与科学系担任助理教授

研究领域

1）靶向传递系统的制备、与食品组分的相互作用机制及应用 2）食品纳米技术及其安全性 3）利用食品生物大分子改善食品物化性质及功能

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1. Burger, T.#; Zhang, Y.*, Recent progress in the utilization of pea protein as an emulsifier for food applications，Trends in Food Science & Technology 2019, 86, 25-33. 2. Wang, L.#; Zhang, Y.*, Heat-induced self-assembly of zein nanoparticles: fabrication, stabilization and potential application as oral drug delivery. Food Hydrocolloids 2019, 90, 403-412. 3. Wang, L.#, Xue, J., Zhang, Y., Preparation and characterization of curcumin loaded caseinate/zein nanocomposite film using pH-driven method. Industrial Crops and Products 2019, 130, 71-80. 4. Han, A.; Romero, H.M.;Nishijima, N.; Ichimura, T.; Handa, A.; Xu, C.; Zhang, Y.*, Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter. Food Hydrocolloids 2019, 87, 287-296. 5. Wang, L.#; Gulati, P.; Santra, D.; Rose, D.; Zhang, Y.*, Nanoparticles prepared by proso millet protein as novel curcumin delivery system. Food Chemistry 2018, 240, 1039-1046. 6. Xie, L.#; Wehling, R.; Ciftci, O.; Zhang, Y.*, Formation of complexes between tannic acid with bovine serum albumin, egg ovalbumin and bovine beta-lactoglobulin. Food Research International 2017, 102, 195-202. 7. Lei, W.#; Zhang, Y.*, Eugenol nanoemulsion stabilized with zein and sodium caseinate by self-assembly. Journal of Agricultural and Food Chemistry 2017, 65 (14), 2990–2998. 8. Motta Romero, H.#; Santra, D.; Rose, D.; Zhang, Y.*, Dough rheological properties and texture of gluten-free pasta based on proso millet flour. Journal of Cereal Science 2017, 74, 238-243. 9. Zhang, Y.; Ma, Q.; Critzer, F.; Davidson, P. M.; Zhong, Q., Organic thyme oil emulsion as an alternative washing solution to enhance the microbial safety of organic cantaloupes. Food Control 2016, 67, 31-38. 10. Zhang, Y.; Ma, Q.; Critzer, F.; Davidson, P. M.; Zhong, Q., Effect of alginate coatings with cinnamon bark oil and soybean oil on quality and microbiological safety of cantaloupe. International Journal of Food Microbiology 2015, 215, 25-30. 11. Zhang, Y.; Zhong, Q. X., Probing the binding between norbixin and dairy proteins by spectroscopy methods. Food Chemistry 2013, 139, 611-616. 12. Zhang, Y.; Zhong, Q. X., Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions. Food Hydrocolloids 2013, 33, 1-9. 13. Zhang, Y.; Wright, E.; Zhong, Q. X., Effects of pH on the molecular binding between beta-lactoglobulin and bixin. Journal of Agricultural and Food Chemistry 2013, 61, 947-954. 14. Zhang, Y.; Zhong, Q. X., Binding between bixin and whey protein at pH 7.4 studied by spectroscopy and isothermal titration calorimetry. Journal of Agricultural and Food Chemistry 2012, 60, 1880-1886.