个人简介
男，中国海洋大学“青年英才工程”人才
科研与工作经历/Research&Career Experience
2020/09-至今,中国海洋大学/Ocean University of China,食品科学与工程学院,副教授
2019/12-2020/08,美国麻省大学/University of Massachusetts,Amherst,食品科学系,博士后
2018/08-2019/12,美国麻省大学/University of Massachusetts,Amherst,食品科学系,联合培养博士
2016/09-2019/12,江南大学/Jiangnan University,食品学院/食品科学与技术国家重点实验室,博士
研究领域
1. 食品安全与健康/Food Safety &Health
2.低致敏性过敏原与免疫脱敏机理/Hypoallergen&Allergy Immune DesensitizationMechanism
3. 天然抗过敏功能活性物质/Natural Anti-Allergy Functional Compounds
4. 蛋白糖基化与晚期糖基化终末产物/Protein Glycation & Advanced glycation end products (AGEs)
5. 食品蛋白质改性技术/Food Protein Modification Technology
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）
1. Ziye Zhang, Xiu-Min Li, Zhenxing Li, Hong Lin. (2021). Investigation of glycated shrimp tropomyosin as hypoallergen for potential immunotherapy. Food & Function, DOI: 10.1039/D0FO03039B. (一区,TOP期刊)
2. Ziye Zhang, Xiu-Min Li, Hang Xiao, Anna Nowak-Wegrzyn, Peng Zhou.(2020). Insight into the allergenicity of shrimp tropomyosin glycated by functional oligosaccharides containing advanced glycation end products. Food Chemistry, 302,125348.(一区,TOP期刊)
3. Ziye Zhang, Xiu-Min Li, Hang Xiao, Anna Nowak-Wegrzyn, Peng Zhou.(2020). IgE-binding epitope mapping of tropomyosin allergen (Exo m 1) from Exopalaemon modestus, the freshwater Siberian prawn. Food Chemistry, 309,125603.(一区,TOP期刊)
4. Ziye Zhang, Hang Xiao, Xiaofeng Zhang, Peng Zhou.(2019). Insight into the effects of deglycosylation and glycation of shrimp tropomyosin on the in vivoallergenicity and mast cell function. Food & Function, 10,3934-3941.(一区,TOP期刊)
5. Ziye Zhang, Hang Xiao, Peng Zhou.(2019). Glycation by saccharides of different molecular sizes affected the allergenicity of shrimp tropomyosin viaepitope loss and the generation of advanced glycation end products. Food & Function, 10,7042-7051.(封面论文,一区,TOP期刊)
6. Ziye Zhang, Hang Xiao, Peng Zhou.(2019). Allergenicity suppression of tropomyosin from Exopalaemon modestusby glycation with saccharides of different molecular sizes. Food Chemistry, 2019, 288,268-275.(一区,TOP期刊)
7. Ziye Zhang, Hang Xiao, Xiaofeng Zhang, Peng Zhou.(2019). Conformation, allergenicity and human cell allergy sensitization of tropomyosin from Exopalaemon modestus: Effects of deglycosylation and Maillard reaction. Food Chemistry, 276,520-527.(一区,TOP期刊)
8. Ziye Zhang, XiaofengZhang, Wei Chen, Peng Zhou.(2018). Conformation stability, in vitrodigestibility and allergenicity of tropomyosin from shrimp (Exopalaemon modestus) as affected by high intensity ultrasound. Food Chemistry, 245,997-1009.(一区,TOP期刊)
9. Ziye Zhang, Joe M. Regenstein, Peng Zhou, Yuling Yang.(2017). Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. Ultrasonics Sonochemistry,34,960-967.(一区,TOP期刊)
10. Ziye Zhang, Yuling Yang, Peng Zhou, et al.(2017). Effects of high pressure modification on conformation and gelation properties of myofibrillar protein. Food Chemistry, 217,678-686.(ESI高被引论文,一区,TOP期刊)
11. Ziye Zhang, Yuling Yang, Xiaozhi Tang, et al.(2015). Chemical forces and water holding capacity study of heat-induced myofibrillar protein gelas affected by high pressure. Food Chemistry, 188,111-118.(一区,TOP期刊)
12. Ziye Zhang, Yuling Yang, Xiaozhi Tang, et al.(2016). Chemical forces study of heat-induced myofibrillar protein gel as affected by partial substitution of NaCl with KCl, MgCl2and CaCl2. CyTA-Journal of Food, 14(2): 239-247.
13. Ziye Zhang, Yuling Yang, Xiaozhi Tang, et al.(2015).Effects of Ionic Strength on Chemical Forces and Functional Properties of Heat-induced Myofibrillar Protein Gel. Food Science and Technology Research, 21(4): 597-605.
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
京公网安备 11010802027423号