个人简历

张辉，浙江大学食品科学与营养系副主任，教授，博士生导师，主要从事功能性油脂、蛋白质及食品包装等方面的教学和科研工作。2004年6月获吉林大学食品科学与工程专业学士学位，2009年6月获浙江大学食品科学专业博士学位。受德国政府DAAD学术交流中心的资助，2010年10月至2012年8月赴德国University of Hohenheim从事博士后工作。受中国国家留学基金委的资助，2014年8月至2015年8月赴美国University of California Davis作为访问学者开展合作研究。作为主持人，承担了国家自然科学基金、科技部“十三五”国家重点研发计划、浙江省自然科学基金杰青项目、浙江省重点研发计划项目等国家级省部级项目。以通讯作者或第一作者身份在国内外重要学术期刊和国际会议论文集上发表论文80余篇，其中，IF5>10.0论文4篇，IF5>5.0论文20余篇，ESI高被引论文5篇，Journal of Agricultural and Food Chemistry（一区TOP）封面论文1篇。授权国家发明专利10余项，其中2项实现成果转化，“山茶油微乳液及其制备方法”专利技术五年为企业创造经济效益近6亿元（详见：科技金融时报2019年5月31日第5版《山茶油这样“喝”，增效数十倍》）。获得了2012年浙江省优秀博士学位论文、2011年浙江省高等学校科研成果奖等学术奖励。
专利成果
张辉，邓伶俐.山茶油微乳液及其制备方法.公开号：CN103283866A.授权时间：2015.09
冯凤琴，何逸波，张辉，杜鹃.一种年糕保险方法.公开号：CN102578679B.授权时间：2013.07
冯凤琴，冯永方，陈锡威，张辉，韦伟.一种母乳化结构油脂的制备方法.公开号：CN102776077B.授权时间：2013.09
冯凤琴，李想，张辉，杜鹃，宋飞.一种月桂酸单甘油酯微胶囊及其制备方法和应用.公开号：CN102613298B.授权时间：2013.06
冯凤琴，张辉，陈锡威.改善纯生啤酒泡沫性的方法.公开号：CN101974378A.授权时间：2013.01
李铎，陈莹，张辉.一种纳米甘油二酯微乳载体及其制备方法.公开号：CN101690585A.授权时间：2012.06
教学与课程
本科生课程：《食品化学》、《生产实习》
研究生课程：《食品流变学》
工作研究项目
浙江省重点研发计划项目子课题（2021C02032）：山茶油绿色加工技术及高值化产品研制与示范，2021-2023
浙江省杰出青年科学基金（LR20C200001）：基于O/W山茶油乳液构筑的电纺核壳结构纳米纤维的控释机理，2020-2023
浙江省重点研发计划项目子课题（2020C02036）：笋竹功效因子高效精制及功能食品研制与示范，2020-2022
国家自然科学基金面上项目（31772013）：基于静电纺丝的明胶-玉米醇溶蛋白复合纳米纤维载运疏水性功能分子的控释机理，2018-2021
科技部“十三五”国家重点研发计划项目子课题（2017YFD0400600）：基于我国乳母组分的特需乳制品创制及共性关键技术研究，2017-2020
国家自然科学基金面上项目（31471622）：基于静电效应的表面活性剂-聚电解质络合体系增溶功能性疏水分子的载运机理，2015-2018
浙江大学馥莉食品研究院基金资助科研项目（KY201401）：强抗氧化型天然精油微乳体系的研制及在植物乳饮料中的应用，2014-2016
浙江省自然科学基金项目（LY14C200010）：基于微乳载运的纳米级天然精油多元体系的构效关系研究，2014-2016
中央高校基本科研业务费专项资金项目：食品级月桂酸单甘油酯微乳体系的构效关系研究，2012-2013
国家自然科学基金青年基金项目（31000818）：纳米级月桂酸单甘油酯多元体系的载运机制及抑菌机理，2011-2013
浙江省重点科技创新团队一般项目（2010R50032）：植物食品加工技术，2011-2014
中国博士后科学基金特别资助项目（201003732）：食品级月桂酸单甘油酯微乳体系的载运机制研究，2011-2012
中国博士后科学基金面上资助项目（20090461377）：食品级月桂酸单甘油酯微乳体系的构建及其抑菌增效机理研究，2009-2011
专利转化项目：一种通过凝胶状水包油型乳液静电纺丝制备具有核壳结构纳米纤维的方法(ZL201711497863.4)，杭州犇鑫科技有限公司，2020-2021
专利转化项目：山茶油微乳液及其制备方法(ZL201310230698.1)，杭州千岛湖天鑫有限公司，2016-2017
企业合作项目：茶多酚的化妆品功能研究，杭州千岛湖天鑫有限公司，2021-2023
企业合作项目：茶多酚性能研究及其化妆品研发，杭州千岛湖天鑫有限公司，2019-2020
企业合作项目：山茶油化妆品深加工技术，杭州千岛湖天鑫有限公司，2016-2017
企业合作项目：竹叶提取物的应用研究开发，浙江圣氏生物科技有限公司，2019-2020
企业合作项目：竹叶提取物的功能研究，浙江圣氏生物科技有限公司，2017-2018
企业合作项目：生态甲鱼健康养殖及精深加工关键技术研究与示范，余姚市冷江鳖业有限公司，2015-2017
出版著作
冯凤琴，陆柏益，张辉，刘松柏.Food Chemistry.浙江大学出版社.2013年
奖励荣誉
浙江大学求是青年学者，2011年
浙江大学本科生百篇特优毕业论文（设计）指导教师，2011年
浙江大学生工食品学院一对一教授辅导计划指导教授，2012年
浙江大学优秀毕业研究生，2009年
张辉.食品级月桂酸单甘油酯微乳体系的构建及抑菌研究.指导教师：郑晓冬、冯凤琴.2010年度浙江省优秀博士学位论文.浙江省教育厅.
张辉,冯凤琴,郑晓冬,傅小伟.食品级月桂酸单甘油酯微乳体系的构建及抑菌研究.2011年浙江省高等学校科研成果奖二等奖.浙江省高等教育学会,浙江省教育厅.
张辉,沈妍,冯凤琴,郑晓冬.Antimicrobial activity of a food-grade fully dilutable microemulsion against Escherichia coli and Staphylococcus aureus.2010年浙江省自然科学学术奖三等奖.浙江省自然科学学术评审委员会.
学术交流（讲座报告
Zhang H,Yu L,Feng F.2013.Structure-activity relationship of food-grade glycerol monolaurate-based microemulsion systems.IFT Annual Meeting,Chicago,United States.
Zhang H,Weiss J.2011.Solubilization of lipids in surfactant-polymer complexes.4th Delivery of Functionality International Symposium,Guelph,Canada.
Zhang H,Feng F.2008.Physicochemical characterization and antimicrobial evaluation of U-type glycerol monolaurate-loaded microemulsions.IFT Annual Meeting,New Orleans,United States.

研究领域

食品油脂
食品蛋白质
食品包装材料
功能性健康产品开发""

近期论文

Pan J, Tang L, Dong Q, Li Y, Zhang H*. 2021. Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions. Food Research International, 140, 110057.
Li Y, Li C, Feng F, Wei W*, Zhang H*. 2021. Synthesis of medium and long-chain triacylglycerols by enzymatic acidolysis of algal oil and lauric acid. LWT - Food Science and Technology, 136, 110309.
Wang P, Li Y, Zhang C, Que F, Weiss J, Zhang H*. 2020. Characterization and antioxidant activity of trilayer gelatin/dextran-propyl gallate/gelatin films: Electrospinning versus solvent casting. LWT - Food Science and Technology, 128, 109536.
Abdullah, Weiss J, Zhang H*. 2020. Recent advances in the composition, extraction and food applications of plant-derived oleosomes. Trends in Food Science & Technology, 106, 322-332.
Abdullah, Weiss J, Ahmad T, Zhang C, Zhang H*. 2020. A review of recent progress on high internal-phase Pickering emulsions in food science. Trends in Food Science & Technology, 106, 91-103.
Deng L, Li Y, Zhang H*. 2020. In vitro and in vivo assessment of glucose cross-linked gelatin/zein nanofibrous scaffolds for cranial bone defects regeneration. Journal of Biomedical Materials Research Part B: Applied Biomaterials, 108B, 1505-1517.
Zhang Y, Deng L, Zhong H, Pan J, Li Y, Zhang H*. 2020. Superior water stability and antimicrobial activity of electrospun gluten nanofibrous films incorporated with glycerol monolaurate. Food Hydrocolloids, 109, 106116.
Zhang C, Li Y, Wang P, Li J, Weiss J, Zhang H*. 2020. Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes. Food Hydrocolloids, 107, 105980.
Zou Y, Zhang C, Wang P, Zhang Y, Zhang H*. 2020. Electrospun chitosan/polycaprolactone nanofibers containing chlorogenic acid-loaded halloysite nanotube for active food packaging. Carbohydrate Polymers, 247, 116711.
Zhang C, Li Y, Wang P, Zhang H*. 2020. Electrospinning of nanofibers: potentials and perspectives for active food packaging. Comprehensive Reviews in Food Science and Food Safety, 19, 479-502.
Chen K, Zhang H*. 2020. Fabrication of oleogels via a facile method by oil absorption in the aerogel templates of protein-polysaccharide conjugates. ACS Applied Materials & Interfaces, 12, 7795-7804.
Deng L, Li Y, Zhang A, Zhang H*. 2020. Characterization and physical properties of electrospun gelatin nanofibrous films by incorporation of nano-hydroxyapatite. Food Hydrocolloids, 103, 105640.
Deng L, Li Y, Zhang A, Zhang H*. 2020. Nano-hydroxyapatite incorporated gelatin/zein nanofibrous membranes: Fabrication, characterization and copper adsorption. International Journal of Biological Macromolecules, 154, 1478-1489.
Wang P, Li Y, Zhang C, Feng F, Zhang H*. 2020. Sequential electrospinning of multilayer ethylcellulose/gelatin/ethylcellulose nanofibrous film for sustained release of curcumin. Food Chemistry, 308, 125599.

Deng L, Li Y, Feng F, Zhang H*. 2019. Study on wettability, mechanical property and biocompatibility of electrospun gelatin/zein nanofibers cross-linked by glucose. Food Hydrocolloids, 87, 1-10.
Chen K, Zhang H*. 2019. Alginate/pectin aerogel microspheres for controlled release of proanthocyanidins. International Journal of Biological Macromolecules, 136, 936-943.
Deng L, Li Y, Feng F, Wu D*, Zhang H*. 2019. Encapsulation of allopurinol by glucose cross-linked gelatin/zein nanofibers: Characterization and release behavior. Food Hydrocolloids, 94, 574-584.
Zhang C, Li Y, Wang P, Zhang A, Feng F, Zhang H*. 2019. Electrospinning of bilayer emulsions: The role of gum Arabic as a coating layer in the gelatin-stabilized emulsions. Food Hydrocolloids, 94, 38-47.
Zhang C, Feng F, Zhang H*. 2018. Emulsion electrospinning: Fundamentals, food applications and prospects. Trends in Food Science & Technology, 80, 175-786.
Liu Y, Deng L, Zhang C, Chen K, Feng F, Zhang H*. 2018. Comparison of ethyl cellulose-gelatin composite films fabricated by electrospinning versus solvent casting. Journal of Applied Polymer Science, 135, 46824.
Deng L, Zhang X, Li Y, Que F, Kang X, Liu Y, Feng F, Zhang H*. 2018. Characterization of gelatin/zein nanofibers by hybrid electrospinning. Food Hydrocolloids, 75, 72-80.
Deng L, Kang X, Liu Y, Feng F, Zhang H*. 2018. Characterization of gelatin/zein films fabricated by electrospinning vs solvent casting. Food Hydrocolloids, 74, 324-332.
Zhang C, Zhang H*. 2018. Formation and stability of core-shell nanofibers by electrospinning of gel-like corn oil-in-water emulsions stabilized by gelatin. Journal of Agricultural and Food Chemistry, 66, 11681-11690.
Liu Y, Li Y, Deng L, Zou L, Feng F, Zhang H*. 2018. Hydrophobic ethylcellulose/gelatin nanofibers containing zinc oxide nanoparticles for antimicrobial packaging. Journal of Agricultural and Food Chemistry, 66, 9498-9506.
Deng L, Taxipalati M, Zhang A, Que F, Wei H, Feng F, Zhang H*. 2018. Electrospun chitosan/poly(ethylene oxide)/lauric arginate nanofibrous film with enhanced antimicrobial activity. Journal of Agricultural and Food Chemistry, 66, 6219-6226.
Liu Y, Deng L, Zhang C, Feng F, Zhang H*. 2018. Tunable physical properties of ethylcellulose/gelatin composite nanofibers by electrospinning. Journal of Agricultural and Food Chemistry, 66, 1907-1915.
Zhang H, Bukosky SC, Ristenpart WD*. 2018. Low-voltage electrical demulsification of oily wastewater. Industrial & Engineering Chemistry Research, 57, 8341-8347.

邓伶俐，康雪帆，阙斐，张辉*. 2018. 百里香酚微乳液抑制白念珠菌的构效关系. 中国食品学报，18，86-92.
康雪帆，李海明，陈丹洁，张辉*，冯凤琴. 2018. 糖接枝玉米醇溶蛋白包埋虾青素. 食品科学，39，168-173.
Deng L, Kang X, Liu Y, Feng F, Zhang H*. 2017. Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin. Food Chemistry, 231, 70-77.
Zhang H, Deng L, Sun P, Que F, Zeeb B, Weiss J*. 2016. Solubilization of octane in cationic surfactant–anionic polymer complexes: Effect of ionic strength. Journal of Colloid and Interface Science, 461, 88-95.
Zheng H, Deng L, Que F, Feng F, Zhang H*. 2016. Physical characterization and antimicrobial evaluation of glycerol monolaurate organogels. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 502, 19-25.
Deng L, Wang Z, Yang S, Song J, Que F, Zhang H*, Feng F*. 2016. Improvement of functional properties of wheat gluten using acid protease from Aspergillus usamii. PLoS One, 11, e0160101.
Deng L, Taxipalati M, Que F, Zhang H*. 2016. Physical characterization and antioxidant activity of thymol solubilized Tween 80 micelles. Scientific Reports, 6, 38160.
Deng L, Maierhaba T, Sun P, Que F, Zhang H*. 2015. Phase behavior, microstructural transition, antimicrobial and antioxidant activities of a water-dilutable thymol microemulsion. Colloids and Surfaces B: Biointerfaces, 136, 859-866.
Deng L, Que F, Wei H, Xu G, Dong X, Zhang H*. 2015. Solubilization of tea seed oil in a food-grade water-dilutable microemulsion. PLoS One, 10(5): e0127291.
Zhang H, Deng L, Zeeb B, Weiss J*. 2015. Solubilization of octane in cationic surfactant–anionic polymer complexes: Effect of polymer concentration and temperature. Journal of Colloid and Interface Science, 450, 332-338.
Zhang H, Zeeb B, Salminen H, Weiss J*. 2015. Isothermal titration calorimetric analysis on solubilization of an octane oil-in-water emulsion in surfactant micelles and surfactant–anionic polymer complexes. Journal of Colloid and Interface Science, 438, 7-13.
李海明，杨盛，韦何雯，阙斐，徐广伟，董晓尉，张辉*，冯凤琴. 2015. 食品级Pickering乳液的研究进展，食品科学，36，265-270.
蒋增良，杨明，杜鹃，张辉，冯凤琴*. 2015. 月桂酸单甘油酯抑菌抗病毒特性及其在食品中的应用. 中国粮油学报，30，142-146.
李杨，蔡海莺，赵敏洁，张辉，冯凤琴*. 2015. 高产耐高温脂肪酶生产菌的筛选与鉴定. 生物技术通报，31,144-150.
Zhang H, Zeeb B, Salminen H, Feng F, Weiss J*. 2014. Solubilization of octane in electrostatically-formed surfactant-polymer complexes. Journal of Colloid and Interface Science, 417, 9-17.
Cai H, Yu L, Li Y, Zhang H*, Feng F*. 2014. Antimicrobial mechanism analysis of an oil in water microemulsion by DNA microarray-mediated transcriptional profiling of Escherichia Coli. Journal of Food Safety, 34, 176-183.
Xu S, Yan F, Ni Z, Chen Q, Zhang H, Zheng X*. 2014. In vitro and in vivo control of Alternaria alternatain cherry tomato by essential oil from Laurus nobilis of Chinese origin. Journal of the Science of Food and Agriculture, 94, 1403-1408.
买尔哈巴 塔西帕拉提，阙斐，张辉*. 2014. 可食用纳米乳液的研究进展. 中国食品学报，14，213-223.
张希，张璐，冯凤琴*，张辉. 2014. 脂肪酸及其衍生物对蜡样芽孢杆菌抑菌活性的定量构效关系. 中国食品学报，2014，14（11），191-199.
杨明，陈信宇，张辉*，冯凤琴*. 2014. 豆腐致腐细菌的分离鉴定及控制研究. 食品工业科技，12，218-225.
蔡海莺，李杨，张辉，冯凤琴*. 2014. 基因设计对重组蛋白表达的影响研究进展. 生物工程学报，29，1201−1213.
Zhang H, Maierhaba T, Yu L, Que F, Feng F*. 2013. Structure-activity relationship of a U-type antimicrobial microemulsion system. PLoS One, 8, e76245.
Zhang H, Maierhaba T, Que F, Feng F*. 2013. Microstructure characterization of a food-grade U-type microemulsion system by differential scanning calorimetry and electrical conductivity techniques. Food Chemistry, 141, 3050-3055.
Zhang H*, Li HM, Feng F*. 2013. Microbiological and quality characteristics of a traditional Chinese rice cake affected by a food-grade microemulsion. Acta Alimentaria, 42, 512-519.
张希，杨明，宋飞，张辉*，冯凤琴*. 2013. 脂肪酸及其衍生物的抑菌活性. 浙江大学学报（农业与生命科学版），39，155-160.
邓伶俐，余立意，买尔哈巴，张辉*. 2013. 纳米乳液与微乳液的研究进展. 中国食品学报，8，173-180.
余立意，张辉*，冯凤琴*. 2013. 结构化载运体系的构建技术. 中国食品学报，13，162-173.
Xu SX, LiYC, Liu X, Mao LJ, Zhang H*, Zheng XD*. 2012. In vitro and in vivo antifungal activity of a water-dilutable cassia oil microemulsion against Geotrichum citri-aurantii. Journal of the Science of Food and Agriculture, 92, 2668-2671.
Zhang H, Zhang L, Peng L, Dong X, Wu D, Wu VCH, Feng F*. 2012. Quantitative structure-activity relationships of antimicrobial fatty acids and derivatives against Staphylococcus aureus. Journal of Zhejiang University-SCIENCE B, 13, 83-93.
余立意，张辉*，冯凤琴*. 2012. 食品级微乳液的研究进展. 食品工业科技，33，391-399.
张辉，吴迪，李想，石品艳，王思寒，冯凤琴*，何勇．2012．近红外光谱快速检测食用油必需脂肪酸．农业工程学报，28，266-270．
Zhang H, Li D, Zhu S, Feng F*, Zheng X*. 2011. Antibacterial activities of a food-grade dilution-stable microemulsion. Journal of Food Safety, 32, 232-237.
Zhang H, Cui Y, Zhu S, Feng F*, Zheng X*. 2010. Characterization and antimicrobial activity of a pharmaceutical microemulsion. International Journal of Pharmaceutics, 395, 154-160.
Zhang H, Xu Y, Wu L, Zheng X, Zhu S, Feng F*, Shen L*. 2010. Anti-yeast activity of a food-grade dilution-stable microemulsion. Applied Microbiology and Biotechnology, 87, 1101-1108.
张辉，翁佩芳，单丽君，徐瑶琦，冯凤琴*，郑晓冬*. 2010. 食品纳米材料的研究进展. 食品工业科技，7，418-421.
Zhang H, Shen Y, Weng P, Zhao G, Feng F*, Zheng X*. 2009. Antimicrobial activity of a food-grade fully dilutable microemulsion against Escherichia coli and Staphylococcus aureus. International Journal of Food Microbiology, 135, 211-215.
Zhang H, Wei H, Cui Y, Zhao G, Feng F*. 2009. Antibacterial interactions of monolaurin with commonly used antimicrobials and food components. Journal of Food Science, 74, M418-M421.
Zhang H, Shen Y, Bao Y, He Y, Feng F*, Zheng X*. 2008. Characterization and synergistic antimicrobial activities of food-grade dilution-stable microemulsions against Bacillus subtilis. Food Research International, 41, 495-499.
Zhang H, Lu Z, Zhang L, Bao Y, Zhan X, Feng F*, Zheng X*. 2008. Antifungal activity of a food-grade dilution-stable microemulsion against Aspergillus niger. Letters in Applied Microbiology, 47, 445-450.
Zhang H, Lu Z, Wang S, Shen Y, Feng F*, Zheng X*. 2008. Development and antifungal evaluation of a food-grade U-type microemulsion. Journal of Applied Microbiology, 105, 993-1001.
Zhang H, Feng F*, Li J, Zhan X, Wei H, Li H, Wang H, Zheng X. 2008. Formulation of food-grade microemulsions with glycerol monolaurate: effects of short-chain alcohols, polyols, salts and nonionic surfactants. European Food Research and Technology, 226, 613-619.
Zhang H, Feng F*, Fu X, Du Y, Zhang L, Zheng X. 2007. Antimicrobial effect of food-grade GML microemulsions against Staphylococcus aureus. European Food Research and Technology, 226, 281-286.
目前担任Journal of the Science of Food and Agriculture期刊副主编（Associate Editor），Food Packaging and Shelf Life期刊编委（Editorial Board）、美国AOCS学会中国分会理事（Advisory Council）、中国生物发酵产业协会生物提取分会理事、浙江省营养学会青年工作委员会委员、浙江省食品添加剂和配料行业协会专家委员会委员等学术兼职。