近期论文
查看导师新发文章
（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 Bin, et al. Label-free based proteomics analysis of protein changes in frozen whiteleg shrimp (Litopenaeus vannamei) pre-soaked with sodium trimetaphosphate. Food Research International, 2020, 137, 109455. (WOS一区, TOP,)
Zhang Bin, et al. Trehalose and alginate oligosaccharides affect the stability of myosin in whiteleg shrimp (Litopenaeus vannamei): The water-replacement mechanism confirmed by molecular dynamic simulation. LWT, 2020, 127, 109393. (WOS一区, TOP)
Zhang Bin, et al. Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei). Food & Function, 2020, 11, 1270-1278. (WOS一区, TOP)
Zhang Bin, et al. The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle. Food Research International, 2020, 131, 108991. (WOS一区, TOP)
Zhang Bin, et al. Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide. Food Chemistry, 2020, 306, 125641. (WOS一区, TOP)
Zhang Bin, et al. Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action. International Journal of Food Properties, 2020, 23(1), 95-107.
Zhang Bin, et al. Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (Scomber japonicus) fillets during frozen storage. RSC Advances, 2020, 10, 20827
Zhang Bin, et al. Insights into ice-growth inhibition by trehalose and alginate oligosaccharides in peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage. Food Chemistry, 2019, 278, 482-490 (WOS一区, TOP)
Zhang Bin, et al. Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations. International Journal of Refrigeration, 2019, 99, 176-185 (WOS一区)
Zhang Bin, et al. Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp (Litopenaeus vannamei) during frozen storage. Journal of Food Processing and Preservation, 2019, 43, e14108.
Zhang Bin, et al. Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage. Food & Function, 2018, 9, 4394-4403. (WOS一区, TOP)
Zhang Bin, et al. The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp (Litopenaeus vannamei) protein during frozen storage. Food Hydrocolloids, 2018, 77, 228-237. (WOS一区, TOP)
Zhang Bin, et al. Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage. Food Chemistry, 2018, 245, 254-261 (WOS一区, TOP)
Zhang Bin, et al. Chitooligosaccharide-metal ions complexes: Insights from molecular dynamics simulations. Colloid and Polymer Science, 2018, 296, 245-250. (WOS二区)
Zhang Bin, et al. Insights into cryoprotective roles of carrageenan oligosaccharides in peeled white leg shrimp during frozen storage. Journal of Agricultural and Food Chemistry. 2017, 65(8), 1792-1801. (WOS一区, TOP)
Zhang Bin, et al. Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp (Litopenaeus vannamei). Food Chemistry, 2017, 228, 257-264 (WOS一区, TOP)
Zhang Bin, et al. Depuration of cadmium from blue mussel (Mytilus edulis) by protein hydrolysate–Fe2+ complex: The role of metallothionein. Journal of Food Science, 2017, 82(11), 2767-2773 (WOS二区)
Zhang Bin, et al. The effects of hairtail protein hydrolysate-Fe2+ complexes on growth and non-specific immune response of red swamp crayfish (Procambarus clarkii). Aquaculture International, 2016, 24(4), 1039-1048.
Zhang Bin, et al. Efficacy of a Fructus mume extract combination with stable chlorine in preventing bacterial contamination in frozen mackere fillets. Journal of Aquatic Food Product Technology, 2016, 25(4), 458-470.
Zhang Bin, et al. Cryoprotective effects of trehalose, alginate, and its oligosaccharide on quality of cooked-shrimp (Litopenaeus vannamei) during frozen storage. Journal of Food Processing and Preservation, 2016, 41, e12825.
Zhang Bin, et al. Depuration of cadmium from blue mussel (Mytilus edulis) by hydrolysis peptides and chelating metal elements. Food Research International, 2015, 73, 162-168 (WOS一区, TOP)
Zhang Bin, et al. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control, 2015, 51, 114-121 (WOS一区, TOP)
Zhang Bin, et al. Comparison of the cryoprotective effects of trehalose, alginate and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage. Journal of Food Science, 2015, 80(3), 540-546 (WOS二区)
Zhang Bin, et al. Effect of slurry ice on the functional properties of proteins related to quality loss during Skipjack tuna (Katsuwonus pelamis) chilled storage. Journal of Food Science, 2015, 80(4): 695-699 (WOS二区)
Zhang Bin, et al. Chemical changes related to loss of quality in Pacific white shrimp (Litopenaeus vannamei) during chilled storage under slurry ice conditions: Effect of slurry ice on chemical changes. Journal of Food Processing and Preservation, 2015, 39, 2507-2515.
Zhang Bin, Zhang Li, Wang Dong-feng, Sun Ji-peng. Improvement of purification of trypsin inhibitor from wild soybean (glycine soja sieb zucc) using chitosan resin-immpbilized trypsin. Journal of Food Biochemistry, 2011, 35: 1660-1670.
Zhang Bin, Deng S, Lin H, et al. Changes in the physicochemical and volatile flavor characteristics of Scomberomorus niphonius during chilled and frozen storage. Food Science and Technology Research, 2012, 18(5): 747-754.
Zhang Bin, Wang D F, Wu H, et al. Inhibition of endogenous α-amylase and protease of Aspergillus flavus by trypsin inhibitor from cultivated and wild-type soybean. Annals of Microbiology, 2010, 60(3): 405-414.
Zhang L, Zhang Bin, Hong L, et al. Preparation of trypsin-immobilised chitosan beads and their application to the purification of soybean trypsin inhibitor. Journal of the Science of Food & Agriculture, 2010, 88(13): 2332-2339.
Zhang Bin, Wang DF, Li HY, et al. Preparation and properties of chitosan-soybean trypsin inhibitor blend film with anti-Aspergillus flavus activity. Industrial Crops & Products, 2009, 29(2): 541-548.
Zhang Bin, Wang DF, Yan F, et al. Affinity purification of trypsin inhibitor with anti-Aspergillus flavus activity from cultivated and wild soybean. Mycopathologia, 2009, 167(3): 163-171.
Song R, Wei R, Zhang Bin, et al. Antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (Setipinna taty). Marine Drugs, 2011, 9(6): 1142-56.
Song R, Wei R, Zhang Bin, et al. Optimization of the antibacterial activity of half-fin anchovy (Setipinna taty) hydrolysates. Food & Bioprocess Technology, 2012, 5(5): 1979-1989.
张宾, 房传栋, 杨会成等. 基于分子模拟分析的紫贻贝体内重金属Cd2+脱除机制. 农业工程学报, 2016, 32(2): 412-416.（EI）
张宾, 王晓玲, 史周荣等. 蛋白水解肽-Fe2+配合物对紫贻贝体内Cd脱除的影响. 现代食品科技, 2015, 31(10): 91-96, 195.（EI）
张宾, 汪东风, 邓尚贵等. 壳聚糖-胰蛋白酶抑制剂复合可食性膜的制备及抗黄曲霉活性. 农业工程学报, 2012, 28(4): 287-271.（EI）
张宾, 汪东风, 邓尚贵. 豆类胰蛋白酶抑制剂抗鲢鱼鱼糜凝胶劣化的研究. 食品工业科技, 2012, 33(14): 107-110.
张宾, 邓尚贵, 林慧敏等. 水产品病原微生物安全控制技术的研究进展. 中国食品卫生杂志. 2011, 23(6): 581-586.
冯家敏, 张宾*, 蒋林珍等. 流化冰结合防黑剂、抑菌剂对南美白对虾的保鲜效果. 食品科学, 2016, 37(2): 244-249. （一级学报）
王晓玲, 张宾*, 史周荣等. 紫贻贝不同组织对镉的生物富集及释放特征. 食品工业科技, 2015, 36(19): 101-106.
马路凯, 张宾* , 王晓玲等. 响应面法优化无磷复合抗冻剂研究. 食品安全质量检测学报, 2015, 6(3): 914-922.
马路凯, 张宾*, 王晓玲等. 海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用. 食品科学, 2015, 36(16): 266-271.（一级学报）
史周荣, 张宾*, 杨会成等. 蛋白水解肽-Fe2+配合物对克氏原螯虾体内Cd2+的脱除效果. 水产学报, 2015, 39(7): 1071-1078.（一级学报）
杨琰瑜, 张宾*, 汪恩蕾等. 酸性电解水冰衣对单冻虾仁品质的影响. 中国食品学报, 2014, 14(6): 162-168.（EI）
高萌, 张宾*, 邓尚贵, 励建荣, Aubourg Santiago. 流化冰对于鲣鱼的保鲜效果研究. 海洋与湖沼, 2014, 45(5): 1023-1029.（一级学报）
高萌, 张宾*, 王强, 邓尚贵, Aubourg Santiago. 流化冰保鲜对鲣鱼蛋白质功能特性的影响. 食品科学, 2014, 35(22): 304-309.（一级学报）
王强, 张宾*, 马路凯, 王斌. 流化冰保鲜对冰鲜南美白对虾品质的影响. 现代食品科技, 2014, 30(10): 134-140.（EI）
高萌, 张宾*, 励建荣等. 基于酸性电解水处理的金枪鱼杀菌技术研究. 食品工业科技, 2014, 35(6): 230-234.
马路凯, 张宾*, 王强等. 海藻糖、海藻胶及寡糖对南美白对虾蛋白质冷冻变性的抑制作用. 现代食品科技, 2014, 30(6): 140-145.（EI）
王晓玲, 张宾*, 马路凯等. 蛋白水解肽-Fe2+配合物对克氏原螯虾生长及非特异性免疫的影响. 现代食品科技, 2014, 30(11): 71-78.（EI）
陆云飞, 张宾*, 祝剑嫄等. 褐藻胶寡糖对南美白对虾虾仁品质特性的影响. 食品科学, 2013, 34(18): 267-271.（一级学报）
丁晨, 谢超, 张宾等. 多种糖类添加物对秘鲁鱿鱼肌原纤维蛋白抗冻保水效果及构象变化影响研究. 海洋与湖沼, 2014, 45(5): 1044-1050.（一级学报）
唐艳, 邓尚贵, 张宾等. 乌梅提取物脱色工艺及其抑菌机理的初步研究. 中国食品学报, 2012, 12(5): 102-109.（EI）
张越扬, 高萌, 柳佳娜, 何丹清, 沈科, 张宾*. 酸性电解水冰衣对于冷冻金枪鱼品质的影响研究. 食品工业, 2013, 34(12): 34-36.
高萌, 张宾*, 邓尚贵等. 流化冰保鲜技术在食品工业中的应用进展. 食品工业, 2014, 35(2): 178-181.
林慧敏, 张宾, 邓尚贵等. 舟山海域4种低值鱼酶解蛋白亚铁螯合物自由基清除活性与抑菌活性研究. 中国食品学报, 2012, 12(1): 19-24.（EI）
林慧敏, 邓尚贵, 庞杰, 张宾. 超滤法制备高抗菌抗氧化活性带鱼蛋白亚铁螯合肽的工艺研究. 中国食品学报, 2012, 12(6): 16-21.（EI）
袁鹏翔, 邓尚贵, 张宾, 李月琴, Aubourg Santiago. 静态流化冰对鱿鱼保鲜效果的影响. 现代食品科技, 2015, 31(8): 242-247, +87.（EI）
林慧敏, 李仁伟, 张宾等. 鮟鱇鱼肝抗氧化肽的酶法制备及对羟自由基的清除作用. 中国食品学报, 2012, 12(7): 9-16.（EI）
张宾, 吕丹丹, 房传栋等. 基于分子模拟的壳寡糖金属配合物结合模式分析. 中国食品学报, 2019, 7, 79-84.（EI）
邓晓影, 张宾*, 汤贺等. 基于高通量测序的南美白对虾中微生物群落分析. 食品科学, 2018, 39(24), 149-155.（EI）
房传栋, 张宾*, 徐君辉等. 紫贻贝金属硫蛋白对小鼠体内镉富集的拮抗及排出功效研究. 食品安全质量检测学报, 2017, 8(7): 2723-2728.
吴海潇, 张宾*, 史周荣等. 卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用. 食品科学, 2017, 38(7):260-265.（EI）
邹俊杰, 张宾, 孙继鹏等. 一株高产金属硫蛋白枯草芽孢杆菌的诱导发酵条件优化. 食品工业科技, 2017, 38(17), 130-134.
章样扬, 张宾*, 郝桂娟等. 不同糖醇类物质对冷冻南美白对虾的保水效果比较研究. 食品科学, 2018, 39(23), 1-6.（EI）
姚冬儿, 杨慧琳, 斯兴开, 张宾*等. 基于响应面优化的褶牡蛎中金属硫蛋白提取工艺研究. 现代食品科技, 2018, 34(2), 189-196.
汤贺, 张宾*等. 基于高通量测序的壳寡糖-Zn2+配合物对衰老模型小鼠肠道菌群结构的影响. 食品工业科技, 2018, 39(2), 295-300.
房传栋, 张宾*等. 不同脱除剂对暂养紫贻贝体内重金属Cd2+的脱除效果. 食品工业科技, 2018, 39(7), 44-48.
卢琪洁, 王丽, 钱旭, 朱雨晴, 许钲, 张宾*. 壳寡糖锌配合物的制备及抑菌活性. 食品研究与开发, 2018, 39(6), 58-65.
房传栋, 张宾*, 章样杨等. 紫海胆中几种化学成分的分离及结构鉴定. 食品安全质量检测学报, 2017, 8(12), 4675-4682.
曹慧娟, 徐君辉, 邹俊杰, 张宾*等. 毕赤酵母发酵表达金属硫蛋白的制备及活性. 现代食品科技, 2018, 34(7), 1-6.
谢枫才, 张宾*, 孙继鹏. 藻油中DHA-EE的HPLC快速定量方法的建立. 集美大学学报(自然科学版), 2018, 23(3), 187-194.
蔡路昀, 马帅, 张宾等. 鱼类加工副产物的研究进展及应用前景. 食品与发酵科技. 2016, 5: 108-113.
沈春蕾, 张小利, 赵金丽, 魏婉莹, 张宾*. 三种糖醇对冻藏南美白对虾的品质保障作用. 包装工程, 2019, 40(1), 15-23.
郝桂娟, 张宾*, 章样扬等. 壳寡糖锌配合物对氧化衰老模型小鼠的抗氧化作用. 核农学报, 2019, 33(6), 1156-1164.（一级学报）
魏婉莹, 沈春蕾, 张小利, 赵金丽, 张宾*. 基于响应面法优化的秘鲁鱿鱼肌肉嫩化工艺研究. 食品研究与开发, 2019, 40(13), 6-13.
赵金丽, 魏婉莹, 沈春蕾, 张小利, 张宾*. 基于高通量测序的紫贻贝中微生物群落分析. 现代食品科技, 2019, 35(2), 253-258+273.
张小利, 沈春蕾, 魏婉莹, 赵金丽, 张宾*. 木糖醇、甘露糖醇和异麦芽糖醇对冷冻熟南美白对虾的抗冻保水作用. 食品安全质量检测学报, 2019, 10(2), 407-413.
虞铭霞, 张怡, 张宾*. 海藻糖和褐藻胶寡糖对冻藏紫贻贝品质的影响. 现代食品科技, 2019, 35(9), 163-169+95.
邱愚蘅, 孙孟辉, 王欣, 张宾*. 不同暂养添加物对Cd2+胁迫的紫贻贝机体免疫功能的调节作用. 食品工业科技, 2019, 23, 10-16.
毛俊龙, 姚玉超, 汤贺, 张宾*. 硒化卡拉胶寡糖的制备及抗氧化活性研究. 中国食品添加剂, 2019, 11, 84-92
吕丹丹, 张宾, 房传栋等. 基于分子模拟的壳寡糖-金属配合物的结合模式分析. 中国食品学报, 2019, 19(7), 79-84. (EI)
缪丹旎, 张宾, 周勇等. 超高效液相色谱-串联质谱法检测茶制品中非法添加13种抗风湿类药物. 食品安全质量检测学报, 2019, 11, 3557-3563.
祁雪儿, 姚慧, 齐贺, 毛俊龙, 郝桂娟, 张宾*. 几种糖类物质对冷冻虾仁中重结晶现象的影响作用. 现代食品科技, 2020, 36(1), 91-97+135.
姚慧，祁雪儿，张宾*等. 卡拉胶寡糖对秘鲁鱿鱼肌原纤维蛋白功能特性的影响. 中国食品添加剂, 2020, 1, 68-75.
齐贺, 毛俊龙, 姚慧, 祁雪儿, 武天昕, 张宾*. 不同糖类对反复冻融下冻藏南美白对虾虾仁品质特性的影响. 食品工业科技, 2020, 41(8), 279-284.
张小利, 祈雪儿, 姚慧, 毛俊龙, 张宾*. 磷酸化海藻糖制备工艺优化及其活性评价. 食品安全质量检测学报, 2020, 11(5), 1446-1451.
姚慧, 祁雪儿, 毛俊龙, 齐贺, 武天昕, 张宾*. 三种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化. 食品科学, 2020 (已接收，EI)
严红波, 沈春蕾, 张宾等. 南美白对虾肉糜冻藏过程中蛋白质功能特性变化. 食品与发酵工业, 2020（网络发表）.
祁雪儿, 张宾*, 姚慧等. 蛋白质氧化对中华管鞭虾肌肉品质特性的影响. 食品科学, 2020 (已接收，EI)
陈敏嫣, 水珊珊, 周晓娇, 孙继鹏, 张宾*. 沿海紫贻贝体内重金属含量及相关性分析[J]. 环境科学与技术, 2020, 43(6), 24-29.
毛俊龙, 祁雪儿, 张宾, 水珊珊．基于高通量测序的大黄鱼表面微生物群落组成及变化分析．现代食品科技, 2020, 36(12), 1-10.
吴琼静, 赵金丽, 水珊珊, 苏来金, 张宾*. 基于高通量法分析鲐鱼冻藏期间的微生物群落变化. 包装工程, 2020, 41(17), 7-14.
陈晓楠, 赵金丽, 张宾, 苏来金, 水珊珊. 低温冻藏过程中鲐鱼肌肉蛋白质氧化特性研究. 包装工程, 2020, 41(17), 38-45.
京公网安备 11010802027423号