个人简历

教育经历\r
2002.09 - 2007.7， 中国农业大学， 食品科学， 博士\r
1996.09 - 2000.07， 石河子大学， 食品科学， 学士\r
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工作经历\r
2021.01至今，中国农业大学，食品科学与营养工程学院，教授\r
2011.01 – 2020.12，中国农业大学，食品科学与营养工程学院，副教授\r
2013.11 – 2014.11，康涅狄格州立大学，微生物分子结构与生物技术系，访问学者\r
2007.07 - 2010.12，中国农业大学，食品科学与营养工程学院，讲师

研究领域

"""""围绕营养、健康、高质、高效的产业新需求，重点从事加工果蔬颜色变化与营养等相关的工作。研究方向主要有：食品颜色科学、果蔬营养与产品开发、果蔬加工技术理论与应用、食品颜色交叉共性科学技术。"

近期论文

Jiarui Cao, Fangwei Li, Yuanyuan Li, Hongpu Chen, Xiaojun Liao, Yan Zhang*. Hydrophobic interaction drives the binding of soybean protein isolate and chlorophyll: Improve the thermal stability of chlorophyll. Food Hydrocolloids, 2020\r
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Fangwei Li, Jiarui Cao, Qi Liu, Xiaosong Hu, Xiaojun Liao, Yan Zhang*. Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing. Food Chemistry, 2020\r
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Yuanyuan Li, Yu Cui, Xiaosong Hu, Xiaojun Liao, and Yan Zhang*. Chlorophyll Supplementation in Early Life Prevents Diet-Induced Obesity and Modulates Gut Microbiota in Mice. Molecular Nutrition & Food Research, 2019\r
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Bing Zhou, Luyao Zhang, Xiao Wang Peng Dong, Xiaosong Hu and Yan Zhang*. Inactivation of Escherichia coli O157:H7 by High Hydrostatic Pressure Combined with Gas Packaging. Microorganisms, 2019 \r
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Yuanyuan Li, Yu Cui, Feng Lu, Xiao Wang, Xiaojun Liao, Xiaosong Hu, Yan Zhang*. Beneficial effects of a chlorophyll-rich spinach extract supplementation on prevention of obesity and modulation of gut microbiota in high-fat diet-fed mice. Journal of Functional Foods, 2019 \r
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Rongrong Wang, Shenghua Ding, Xiaosong Hu & Yan Zhang*. Stability of chlorophyll-protein complex (photosystem Ⅱ) in processed spinach: Effect of high hydrostatic pressure. International Journal of Food Properties, 2018\r
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Rongrong Wang, Shenghua Ding, Xiaosong Hu, Xiaojun Liao, Yan Zhang*. Effects of high hydrostatic pressure on chlorophylls and chlorophyll-protein complexes in spinach. European Food Research & Technology, 2016\r
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Dandan Tao, Bing Zhou, Luyao Zhang, Xiaosong Hu, Xiaojun Liao and Yan Zhang*. Kinetics of “Laba” garlic greening and its physiochemical properties treated by Dense Phase Carbon Dioxide. LWT-Food Science and Technology, 2015\r
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李媛媛, 欧雅文, 崔羽, 张燕*. 利用体外发酵模型研究叶绿素对儿童肠道菌群的影响. 中国食品学报, 2020\r
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李媛媛, 买梦奇, 胡小松, 张燕*. 食品组学在生物活性化合物营养功能特性研究中的应用. 食品科学, 2020\r
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王潇，欧雅文，李媛媛，胡小松，廖小军，张燕*. 叶绿素对大鼠肠道菌群的影响. 中国食品学报, 2020\r
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陶丹丹, 周兵, 孔民，廖小军, 胡小松, 张燕*. DPCD结合后熟处理“腊八蒜”的品质, 中国食品学报, 2017