张自业 - 中国海洋大学 - 食品科学与工程学院

个人简介

教育背景 2016.09 - 2020.01：江南大学，食品学院，博士（2018.08 - 2019.12 在美国马萨诸塞大学阿默斯特分校进行博士联合培养） 2019.12 - 2020.08：美国马萨诸塞大学阿默斯特分校，食品科学系，博士后工作经历 2020.09 - 至今：中国海洋大学食品科学与工程学院，副教授荣誉与人才称号山东省海外科技人才、青岛市 “金种子” 人才、中国海洋大学青年英才工程人才

研究领域

食品安全与健康，主要研究食物过敏原检测与阻控技术、海洋功能活性物质挖掘与评价、蛋白质糖基化与晚期糖基化终末产物（AGEs）等

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）

BinYang,ZiyeZhang*,LichunLiu,ZhenxingLi,HongLin.(2023).Investigation of the allergenicity alterations of shrimp tropomyosin as glycated by glucose and maltotriose containing advanced glycation end products.Food&Function,14(24),10941 - 10954. ZiyeZhang*,Xiu - MinLi,HaoWang,HongLin,HangXiao,ZhenxingLi.(2023).Seafood allergy:Allergen,epitope mapping and immunotherapy strategy.Critical Reviews in Food Science and Nutrition,63(10),1314 - 1338. YimingZhao,ZiyeZhang*,ZhenxingLi,Xiu - MinLi,HaoWang,HongLin.(2023).Insight into the conformational and allergenicity alterations of shrimp tropomyosin induced by Sargassum fusiforme polyphenol.Food Research International,165,112521. ZiyeZhang*,YimingZhao,YueyingHan,BinYang,HongLin,ZhenxingLi.(2022).The natural substances with anti - allergic properties in food allergy:A comprehensive review.Trends in Food Science and Technology,128,53 - 67. ZiyeZhang,ZhenxingLi,HongLin.(2021).Reducing the Allergenicity of Shrimp Tropomyosin and Allergy Desensitization Based on Glycation Modification.Journal of Agricultural and Food Chemistry,69,14742 - 14750. ZiyeZhang,Xiu - MinLi,ZhenxingLi,HongLin.(2021).Investigation of glycated shrimp tropomyosin as hypoallergen for potential immunotherapy.Food&Function,12,2750 - 2759. ZiyeZhang,Xiu - MinLi,HangXiao,AnnaNowak - Wegrzyn,PengZhou.(2020).Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products.Food Chemistry,302,125348. ZiyeZhang,Xiu - MinLi,HangXiao,AnnaNowak - Wegrzyn,PengZhou.(2020).IgE - binding epitope mapping of tropomyosin allergen(Exom1)from Exopalaemon modestus,the freshwater Siberian prawn.Food Chemistry,309,125603. ZiyeZhang,HangXiao,XiaofengZhang,PengZhou.(2019).Insight into the effects of deglycosylation and glycation of shrimp tropomyosin on the in vivo allergenicity and mast cell function.Food&Function,10,3934 - 3941. ZiyeZhang,HangXiao,PengZhou.(2019).Glycation by saccharides of different molecular sizes affected the allergenicity of shrimp tropomyosin via epitope loss and the generation of advanced glycation end products.Food&Function,10,7042 - 7051.

学术兼职

1. Critical Reviews in Food Science and Nutrition(Elsevier,一区,TOP期刊),Reviewer 2. Food Hydrocolloids(Elsevier,一区,TOP期刊),Reviewer 3. Food Chemistry (Elsevier,一区,TOP期刊),Reviewer 4. Ultrasonics Sonochemistry (Elsevier,一区,TOP期刊),Reviewer 5. International Immunopharmacology (Elsevier),Reviewer6. Journal of Food Science(Wiley-Blackwell),Reviewer