张秋婷 - 南京师范大学 - 食品与制药工程学院

个人简介

2009年6月本科毕业于南昌大学食品质量与安全专业，2014年6月博士毕业于南昌大学食品科学与工程专业， 2013年-2014年于美国Yeshiva大学进行为期一年的访学，2014年11月-2016年11月在浙江大学从事博士后研究工作，2016年12月-至今于南京师范大学食品科学与工程系任教师

研究领域

食品新资源开发、食品加工新技术的应用、极端条件对食品蛋白质的结构与功能的影响等

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）

Zhang Q-T, Tu Z-C*, Xiao H, et al. Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J]. Food and Bioproducts Processing, 2014, 92(1): 30-37. Zhang Q, Tu Z*, Wang H, et al. Improved glycation after ultrasonic pretreatment revealed by high performance liquid chromatography-linear ion trap/orbitrap high resolution mass spectrometry[J]. Journal of Agricultural and Food Chemistry, 2014, 62 (12), 2522–2530. Zhang, Q.-T.; Tu, Z.-C. *; Wang, H.; Huang, X.-Q.; Fan, L.-L.;Bao, Z.-Y.; Xiao, H. Functional properties and structure changes of soybean protein isolate after subcritical water treatment[J]. Journal of Food Science and Technology, 2015, 52(6),3412-3421. Zhang, Q.-T.; Tu, Z.-C. *; Wang, H.; Huang, X.-Q.; Xiao, H. A high throughput screening assay for identifying glycation inhibitors on MALDI-TOF target[J]. Food chemistry, 2015, 170 (1), 160-168. Zhang, Q.-T.; Tu, Z.-C. *; Wang, H.; Huang, X.-Q.; Xiao, H. Structural changes of ultrasonicated Bovine Serum Albumin revealed by hydrogen/deuterium exchange and mass Spectrometry[J]. Analytical and Bioanalytical Chemistry. 2014, 406(28): 7243-7251. Yu Y, Ge L, Zhu S, Zhan Y, Zhang Q.-T.*. Effect of presoaking high hydrostatic pressure on the cooking properties of brown rice[J]. Journal of Food Science and Technology, 2015, 52(12): 7904-7913. S.M. Zhu, F.F. Hu, H.S. Ramaswamy, Y. Yu, L. Yu, Zhang, Q.-T. *, Effect of high pressure treatment and degree of milling on gelatinization and structural properties of brown rice[J]. Food and Bioprocess Technology. 2016, 9(11):1844-1853. Zhu, S. M.; Lin, S. L.; Ramaswamy, H. S.; Yu, Y.*; Zhang, Q. T*. Enhancement of Functional Properties of Rice Bran Proteins by High Pressure Treatment and Their Correlation with Surface Hydrophobicity. [J]. Food and Bioprocess Technology, 2017, 10(2), 317-327. 张秋婷，林素丽，朱松明，王春芳，于勇*. 超高压与微酸电解水结合对鲜切果蔬的杀菌效果研究[J].农业机械学报,2017,48(3):338-344. EI收录 Q. Zhang, L. Ge, H. S. Ramaswamy, S. Zhu, L. Yu, Y. Yu ，Modeling Equilibrium Moisture Content of Brown Rice as Affected by High Pressure Processing[J]. Transactions of the ASABE, 2017, 60(2), 551-559. DOI 10.13031/trans.12014