个人简介
张晓鸣，男，汉族，1965年10月生，江苏无锡人，博士、江南大学教授、博导，日本京都大学食品生物科学专攻博士后，江苏省“青蓝工程”中青年学术带头人。2011.9-2012.7，任石河子大学食品学院院长。
学习经历
1983.9-1988.7，中国科技大学本科，获地球化学理学士学位。
1988.9-1990.12，无锡轻工业学院硕士研究生，获粮食工程工学硕士学位。
1994.9-1997.12，无锡轻工大学博士研究生，获发酵工程工学博士学位。
2000.10-2002.9，日本京都大学大学院食品生物科学专攻博士后
工作经历
1991.3-1993.6,无锡轻工业学院,粮油系,助教
1993.7-1998.6,无锡轻工大学,食品学院,讲师
1998.7-2000.8,江南大学食品学院,副教授
2004.9-至今,江南大学食品学院,教授，博导
近期论文
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1. Siyun Lu, Heping Cui, Huan Zhan, Khizar Hayat, Chengsheng Jia, Shahzad Hussain, Muhammad Usman Tahir, Xiaoming Zhang* and Chi-Tang Ho, Timely addition of glutathione for its interaction with deoxypentosone to inhibit the aqueous maillard reaction and browning of glycylglycine-arabinose system. Journal of Agricultural and Food Chemistry, 67, 6585-6593, 2019.
2. Xiaohong. Yu, Heping. Cui, Khizar. Hayat, Shshzad. Hussain, Chengsheng. Jia, Songlin. Zhang, Muhammad. Usman. Tahir, Xiaoming. Zhang* and Chi-Tang Ho, Effective mechanism of (-)-epigallocatechin gallate indicating the critical formation conditions of amadori compound during an aqueous maillard reaction. Journal of Agricultural and Food Chemistry, 67, 3412-3422, 2019.
3. Yun. Zhai, Heping. Cui, Khizar. Hayat, Shahzad. Hussain, Muhammad. U. Tahir, Jingyang. Yu, Chengsheng. Jia, Xiaoming. Zhang* and Chi-Tang. Ho, Interaction of added l-cysteine with 2-threityl-thiazolidine-4-carboxylic acid derived from the xylose-cysteine system affecting its maillard browning. Journal of Agricultural and Food Chemistry, 67 (31), 8632-8640, 2019.
4. Wei. Tang, Heping. Cui, Fuli. Sun, Xiaohong. Yu, Khizar. Hayat, Shahzad. Hussain, Muhammad. U. Tahir, Xiaoming. Zhang* and Chi-Tang. Ho, N-(1-deoxy-d-xylulos-1-yl)-glutathione: A maillard reaction intermediate predominating in aqueous glutathione-xylose systems by simultaneous dehydration-reaction. Journal of Agricultural and Food Chemistry, 67 (32), 8994-9001, 2019.
5. Heping. Cui, Jingyang. Yu, Shuqin. Xia, Emmanuel. Duhoranimana, Qingrong. Huang and Xiaoming. Zhang*, Improved controlled flavor formation during heat-treatment with a stable maillard reaction intermediate derived from xylose-phenylalanine. Food Chemistry, 271, 47-53, 2019.
6. Zhenchun. Sun, Ni. Yang, Chujiao. Liu, Robert. S. T. Linforth, Xiaoming. Zhang* and Ian. D. Fisk, Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chemistry, 295, 449-455, 2019.
7. Song-Lin Zhang,* Chang Xiao, Hai-Xing Wan and Xiaoming Zhang*. General and selective syn-carboxylation-trifluoromethylation of terminal alkynes: application to the late-stage modification of dehydrocholic acid. Chem. Commun., 55, 4099-4102, 2019.
8. Huining Chen, Heping Cui, Man Zhang, Khizar Hayat, Jingyang Yu, Shuqin Xia, Yun Zhai and Xiaoming Zhang*, Improving the flavor and oxidation resistance of processed sunflower seeds with maillard peptides. Food and Bioprocess Technology, 12, 809-819, 2019.
9. Wentian. Chen, Eric. Karangwa, Jingyang. Yu, Shuqin. Xia, Biao. Feng and Xiaoming. Zhang*, Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability. J Food Sci Technol, 56, 937-950, 2019.
10. I. Habinshuti, X. Chen, J. Yu, O. Mukeshimana, E. Duhoranimana, E. Karangwa, B. Muhoza, M. Zhang, S. Xia and X. Zhang*, Antimicrobial, antioxidant and sensory properties of maillard reaction products (mrps) derived from sunflower, soybean and corn meal hydrolysates. LWT - Food Science and Technology, 101, 694-702, 2019.
11. Fei Yin, Eric Karangwa, Shiqing Song, Emmanuel Duhoranimana, Shunshun Lin, Heping Cui and Xiaoming Zhang*, Contribution of tobacco composition compounds to characteristic aroma of chinese faint-scent cigarettes through chromatography analysis and partial least squares regression. Journal of Chromatography B, 1105, 217-227, 2019.
12. Man. Xu, Heping. Cui, Fuli. Sun, Chengsheng. Jia, Songlin. Zhang, Shahzad. Hussain, Muhammad Usman. Tahir, Xiaoming. Zhang* and Khizar. Hayat, Preparation of n-(1-deoxy-a-d-xylulos-1-yl)-glutamic acid via aqueous maillard reaction coupled with vacuum dehydration and its flavor formation through thermal treatment of baking process. Journal of Food Science . 84, 8:2171-2180, 2019
13. Heping Cui, Khizar Hayat, and Xiaoming Zhang*. Antioxidant Activity In Vitro of N-(1-deoxy-α-Dxylulos-1-yl)-Phenylalanine: Comparison Among Maillard Reaction Intermediate, End-Products and Xylose-Phenylalanine. Journal of Food Science. 84, 5: 1060-1067, 2019
1. Heping Cui, Khizar Hayat, Chengsheng Jia, Emmanuel Duhoranimana, Qingrong Huang, Xiaoming Zhang*, Chi-Tang Ho*. Synergistic Effect of Thermal Reaction and Vacuum Dehydration for Improving Xylose-Phenylalanine Conversion to N-(1-deoxy-D-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction. Journal of Agricultural and Food Chemistry, 66(38), 10077-10085, 2018.
2. Man Zhang, Xiao Chen, Khizar Hayat, Emmanuel Duhoranimanaa, Xiaoming Zhang*, Shuqin Xia, Jingyang Yu, Fenglei Xing. Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food Research International, 109, 72-81, 2018.
3. Heping Cui, Emmanuel Duhoranimana, Eric Karangwa, Chengsheng Jia, Xiaoming Zhang*. Sodium sulfite pH-buffering effect for improved xylose-phenylalanine conversion to N-(1-deoxy-D-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction. Food Chemistry, 246: 442-447, 2018.
4. Emmanuel Duhoranimana, Yu Jingyang, Odile Mukeshimana, Ildephonse Habinshuti, Eric Karangwa, Xing Xu, Bertrand Muhoza, Shuqin Xia, Xiaoming Zhang*. Thermodynamic characterization of GelatineSodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA). Food Hydrocolloids, 80, 149-159, 2018.
5. Qingqing Chai, Khizar Hayat, Eric Karangwa, Emmanuel Duhoranimana, Xiaoming Zhang*, Shuqin Xia, Jingyang Yu. Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation. Food Chemistry, 243: 96-102, 2018.
6. Zhenchun Sun, Khizar Hayat, Jingyang Yu, Eric Karangwa, Emmanuel Duhoranimana, Xiaoming Zhang*, Shuqin Xia. Quantification of Free 2-Furfurylthiol in Coffee Brew Using a Prefabricated Coffee Model. Food Analytical Methods, 11: 654-662, 2018.
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