姓名：张洪才

性别：男

学历：博士

职称：副教授

工作单位：上海海洋大学食品学院

教育情况：

2014.08-2015.08 美国俄勒冈州立大学食品科学与技术学院，联合培养博士研究生，导师：Dr.Robert McGorrin教授，专业：食品科学与工程

2009.09-2015.12 上海交通大学农业与生物学院食品科学系，硕博连读，获工学博士学位，导师：赵艳云讲席教授，专业：食品科学与工程

2005.09-2009.7 安徽农业大学动物科技学院，获农学学士学位，专业：动物科学

工作经历：

2015.11-至今   上海海洋大学食品学院新进教师

2017.10-2018.10 北卡罗来纳州研究院，博士

所受奖项：

主要研究方向：

食品发酵；电化学传感器检测，食品分析，传感器，重金属

代表性著作：

[1] Zhang, H.C, Jin, Y.F., Deng, Y., & Zhao, Y.Y. Production of chitin from shrimp shell powders using Serratia marcescens B742 and Lactobacillus plantarum ATCC 8014 successive two-step fermentation [J]. Carbohydrate research, 2012, 362: 13-20.

[2] Zhang, H.C., Yang, S.F., Fang, J.Y., Deng, Y., & Zhao, Y.Y*. Optimization of the fermentation conditions of Rhizopus raponicas M193 for the production of chitin deacetylase and chitosan [J]. Carbohydrate Polymers, 2014, 101, 57-67.

[3] Zhang, H.C., Fang, J.Y., Deng, Y., & Zhao, Y.Y*. Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders [J]. International Journal of Biological Macromolecules, 2014, 69, 319-328.

[4] Zhang, H.C., Yang, J., & Zhao, Y.Y*. High intensity ultrasound assisted heating to improve solubility, antioxidant and antibacterial properties of chitosan-fructose Maillard reaction products [J]. LWT-Food Science and Technology, 2015, 60(1), 253-262.

[5] Zhang, H.C., & Zhao, Y.Y*. Preparation, characterization and evaluation of tea polyphenol-Zn complex loaded β-chitosan nanoparticles [J].Food Hydrocolloids, 2015, 48, 260-273.

[6] Zhang, H.C., Jung, J., & Zhao, Y.Y*. Preparation, characterization and evaluation of antibacterial activity of different particle sizes of β-chitosan nanoparticles encapsulated catechins and catechins-Zn complex [J]. Carbohydrate Polymers, 2016, 137(10), 82-91.

[7] Zhang, H.C., Zhang, Y. W., Bao, E. J., & Zhao, Y.Y. Preparation, characterization and toxicology properties of α-and β-chitosan Maillard reaction products nanoparticles [J]. International Journal of Biological Macromolecules, 2016, 89, 287-296.

[8] Zhang, H.C., Yun, S.Y., Song, L.L., Zhang, Y. W., & Zhao, Y.Y. The preparation and characterization of chitin and chitosan under large-scale submerged fermentation level using shrimp by-products as substrate[J]. International Journal of Biological Macromolecules, 2017, 96, 334-339.

[9] Zhang, H.C., Jung, J., & Zhao, Y.Y*. Antibacterial cellulose nanocrystal film incorporated with essential oil loaded β-chitosan beads: Preparation and characterization[J]. Food Hydrocolloids, 2017, 69, 164-172.

[10] Zhang, H.C., Yu, H.N., Mei, J., Zhang, Y.W, & Deng, Z.L. (2018). Preparation, characterization and in vitro release of β-galactosidase loaded polyelectrolyte β-chitosan nanoparticles [J]. International Journal of Biological Macromolecules. 115, 1-9.