个人简历

张连富，男，1967年8月生，博士，江南大学食品学院教授，博士研究生导师，国家功能食品工程技术研究中心执行副主任。
兼任国家科技奖审评专家库成员，农业部农产品加工业专家委员会委员，教育部科技奖审评专家库成员，科技部国际合作项目评审专家库成员，国家自然科学基金项目评审专家库成员，国家食品药品监督管理总局保健食品审评专家库成员，“中国粮油学报”、“食品与生物技术学报”特约审稿人。湖北省恩施土家族苗族自治州经济发展顾问。分别于2000年9月至2001年12月、2008年9月至2009年2月在德国杜塞尔多夫大学(Heinrich-Heine-Universitat Duesseldorf)、美国威斯康星大学麦迪逊校区(University of Wisconsin-Madison)做博士后研究和访问学者。曾于2004年10月至2005年10月参加中央组织部、共青团中央组织的第5期“博士服务团”在湖北省恩施土家族苗族自治州科技局挂职副局长。
学术简介
长期从事药食兼用资源与食品功能性组分、食品配料高效利用领域的教学和科研工作。近年来作为负责人承担包括国家自然科学基金面上项目、国家科技支撑计划子课题、省级科技攻关、省自然科学基金等部省级以上科研项目12项，企业委托项目10项，完成省部级鉴定项目6项；申请发明专利22项，其中12项已授权(6项已转让到企业进行转化)；共发表论文85篇，其中SCI收录22篇，EI收录6篇，CSCD核心论文60篇。已培养博士、硕士研究生62人（含博士、硕士留学生8人），其中48人已毕业。作为项目负责人先后获中国石油和化学工业协会、中国轻工业联合会科技奖励各1项，无锡市政府科技奖励1项。作为主编、副主编出版学术专著各1本。
学习经历
1985年9月-1989年7月，天津商学院本科，获食品工程学士学位；
1989年9月-1992年4月，天津轻工业学院研究生，获食品科学与工程硕士学位；
1997年9月- 2000年6月，无锡轻工大学研究生，获食品科学博士学位；
2000年9月-2001年12月，德国杜塞尔多夫大学，博士后；
2008年9月-2009年2月，美国威斯康星大学麦迪逊校区，访问学者。
研究经历
1992年-1997年：河北经贸大轻工系 讲师
2002年-2008年：江南大学食品学院 副教授
2008年9月至今： 江南大学食品学院 教授

研究领域

1.功能性脂质的高效载运系统研究
2.脂溶性食品组分的水分散性改造及控制释放
3.食品中功能性组分的提取、纯化、鉴定及应用

近期论文

1 Cheng Yang,Lianfu Zhang∗, Hua Zhang, Qingrui Sun, Ronghua Liu, Jing Li, Leiyan Wu,
and Rong Tsao. Rapid and Efficient Conversion of All‑E‑astaxanthin to 9Z- and 13Z‑Isomers and Assessment of Their Stability and Antioxidan Activities, J. Agric. Food Chem. 2017, 65, 818-26
2 Jiahao Yu, Shuqin Zhang and Lianfu Zhang*, Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds, J Sci Food Agric (2017) DOI 10.1002/jsfa.8455
3 Jing Li, Qingrui Sun, Qingran Meng, Lei Wang, Wentao Xiong, Lianfu Zhang∗, Anti-fatigue activity of poly- saccharide fractions from Lepidium meyenii Walp. (maca), International Journal of Biological Macromolecules 95 (2017) 1305–1311
4 Ying Zou, Waleed Aboshora, Jing Li, Tiancun Xiao and Lianfu Zhang*, Protective Effects of Lepidium meyenii (Maca) Aqueous Extract and Lycopene on Testosterone Propionate-Induced Prostatic Hyperplasia in Mice,Phytother. Res.(2017): DOI: 10.1002/ptr.5838
5 Qingran Meng,Haoran Fan,Dan Xu, Waleed Aboshora, Yiyou Tang, Tiancun Xiao & Lianfu Zhang* Superfine grinding improves the bioaccessibility and antioxidant properties of Dendrobium officinale powders International Journal of Food Science and Technology2017, 52, 1440–1451
6 Jiahao Yu, Shuqin Zhang, Lianfu Zhang*, Amadori compounds as potent inhibitors of angiotensin-converting enzyme (ACE) and their effects on anti-ACE activity of bell peppers. Journal of Functional Foods 27 (2016) 622–630
7 Qingrui Sun, Cheng Yang, Jing Li, Husnain Raza and Lianfu Zhang*. Lycopene: Heterogeneous Catalytic E/Z Isomerization and In Vitro Bioaccessibility Assessment Using a Diffusion Model[J]. J Food Sci., 2016, 81 (10): C2381-C2389.
8 Qingrui Sun,Cheng Yang, Jing Li, Waleed Aboshora, Husnain Razab and Lianfu Zhang*, Highly efficient trans–cis isomerization of lycopene catalyzed by iodine- doped TiO2 nanoparticles （2016）RSC Adv.,2016, 6, 1885-93
9 Jiahao Yu, Waleed Aboshora, Shuqin Zhang, Lianfu Zhang*, Direct UV determination of Amadori compounds using ligand-exchange and sweeping capillary electrophoresis, Anal Bioanal Chem(2016) 408:1657–1666
10 Waleed Aboshora, Zhang Lianfu*, Mohammed Dahir, Meng Qingran, Abubakr Musa, Mohammed A. A. Gasmalla, Khamis Ali Omar, Influence of doum(Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential, J. Food Sci Technol (January 2016) 53(1): 591- 600
11 Xiaohui Zhang,Cheng Yang, Jing Li, Qingran Meng, Husnain Raza & Lianfu Zhang*, Enzymatic synthesis of mannitol dioctanoate and its utilisation in the preparation of structured edible oil, International Journal of Food Science and Technology 2016,51, 588–594
12 Jing Li, Ying Zou, Qingrui Sun, Cheng Yang, Jinwei Yang & Lianfu Zhang*, Effect of physical and thermal processing upon benzylglucosinolate content in tubers of the Brassicaceae maca (Lepidium meyenii) using novel rapid analytical technique. International Journal of Food Science and Technology 2015, 50, 2443–2450
13 Hua-Neng Xu,Yang Liu and Lianfu Zhang* Salting-out and salting-in: competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties Soft Matter, 2015, 11, 5926-32
14 Hua-Neng Xu, Huan-Huan Liu, and Lianfu Zhang* Blocking and Blending: Different Assembly Models of Cyclodextrin and Sodium Caseinate at the Oil/Water Interface Langmuir 2015,31,9061-9
15 Wenhui Qi, Hua-Neng Xu and Lianfu Zhang* The aggregation behavior of cellulose micro/nanoparticles in aqueous media RSC Adv.,2015, 5,8770
16 Elshareif. Omer, Mallika. Thapa, Li. Hong, Zhang. Lianfu* (2014) The Influence of Lycopene and Other Natural Antioxidants on Refined Sunflower Oil Stability, International Journal of Engineering Research & Technology, Vol. 3 Issue 3, 86-91
17 Huawei,Z., Xiaowen, W., Elshareif, O., Hong L., Qingrui, S., Lianfu, Z* (2013) Isomerisation and degradation of lycopene duringheat processing in simulated food system, International Food Research Journal 21(1): 45-50 (2014)
18 Jinwei Li, Lianfu Zhang, (2013) Optimization ofExtraction of Natural Pigment from Purple Sweet Potato by Response SurfaceMethodology and Its Stability, Journalof Chemistry, Article ID 590512, 5pages.
19 KessyN. H., Zhang Lianfu*, Zhang Huanwei(2013)Lycopene cis-Isomers enrichment and separation, International Journal of Food Science and Technology, Vol.48, 2050–2056
20 ShengkunYan, Jing Li, Hong Li, Xiaowen Wang, Huawei Zhang, O. Elshareif andLianfu Zhang*(2013) Preparation,stability & application of lycopene-containing micro-emulsion. Proceedings of the 12thInternational Symposium on the Processing Tomato. 167-174, Published by ISHS, January,2013
21 Lianfu Zhang*, Huanwei Zhang,Kessy H. Ndeurumi, Kirk L. Parkin, Muhamyan kaka Venuste (2012)Thermally-induced geometrical isomerisation of lycopene and its potential influence on functional activity, Food Chemistry, 132: 2112-7