个人简介
教育经历
2008.09-2011.06，加拿大萨斯卡彻温大学，食品科学，学士
2011.09-2013.10，加拿大萨斯卡彻温大学，食品科学，硕士
2013.09-2017.06，加拿大萨斯卡彻温大学，食品科学，博士
工作经历
2017.12-2019.09，江南大学，食品学院，博士后
2019.10-2022.12，中国农业大学，食品科学与营养工程学院，讲师
2022.12-至今，中国农业大学，食品科学与营养工程学院，副教授
教授课程
本科生课程：《食品生物工程-下》、《食品生物工程实验-下》、《葡萄酒微生物学》
研究生课程：《Advanced Food Chemistry》
科研项目
国家重点研发计划项目，2022YFD2101403，功能蛋白配料的可控生物转化，2022.11-2026.10，子课题主持
中国博士后科学基金面上资助，2019M651708，(E,E)-2,4-癸二烯醛的美拉德反应对煎炸洋葱特征香气形成途径的作用机理，2019.05-2021.04，项目主持
近期论文
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Zhang, P.#, Jiang, Z. Q.#, Lei, J., Yan, Q. J., & Chang, C.* (2023). Novel hemoglobin-derived xanthine oxidase inhibitory peptides: Enzymatic preparation and inhibition mechanisms. Journal of Functional Foods, 102, 105459.
Chang, C., Liu, Z. P., Yan, Q. J., Zhang, P., & Jiang, Z. Q.* (2023). High angiotensin I-converting enzyme inhibitory activity, bioaccessibility and bioavailability of milk protein hydrolysate by commercial proteases formulated with Pseudomonas aeruginosa protease. International Journal of Dairy Technology, DOI: 10.1111/1471-0307.12959.
Chang, C., Gong, S. Y., Liu, Z. P., Yan, Q. J., & Jiang, Z. Q.* (2021). High level expression and biochemical characterization of an alkaline serine protease from Geobacillus stearothermophilus to prepare antihypertensive whey protein hydrolysate. BMC Biotechnology, 21, 21.
Chang, C., Wu, G. C., Zhang, H., Jin, Q. Z., & Wang, X. G.* (2020). Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Critical Reviews in Food Science and Nutrition, 60, 1496-1514.
Chang, C., Stone, A. K., Green, R., & Nickerson, M. T.* (2019). Reduction of off-flavors and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments. Food Chemistry, 277, 84-95.
Chang, C., Stone, A. K., & Nickerson, M. T.* (2019). Microencapsulated food ingredients. In P. Varelis, L. Melton, and F. Shahidi (Eds.). Encyclopedia of food chemistry (pp. 460-450). Elsevier.
Chang, C., Lahti, T., Tanaka, T., & Nickerson, M. T.* (2018). Egg proteins: fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture, 95, 5547-5558.
Chang, C. & Nickerson, M. T.* (2018). Stability and in vitro release behavior of encapsulated omega fatty acids-rich oils in lentil protein isolate-based microcapsules. International Journal of Food Sciences and Nutrition, 69, 12-23.
Chang, C. & Nickerson, M. T.* (2018). Encapsulation of omega fatty acid-rich oils using protein-based emulsions with spray drying. Journal of Food Science and Technology, 55, 2850-2861.
Chang, C., Varankovich, N., & Nickerson, M. T.* (2016). Microencapsulation of canola oil by lentil protein isolate-based wall materials. Food Chemistry, 212, 264-273.
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