姓名：张民
性别：男
学历：研究生
职称：教授
工作单位：天津农学院
教育情况：
1998.9-2003.7 华中农业大学食品科技学院农产品加工及贮藏工程专业 硕博联读学生
1992.9-1996.7 山东农业大学食品科学系农产品加工与贮藏工程专业 本科生
工作经历：
1996.10-1998.8 泰山亚细亚速冻食品有限公司 职员
2003.07-2019.5 天津科技大学食品工程与生物技术学院 历任讲师、副教授、教授、院长、科技处处长
2019.5-今 天津农学院 副校长
所主持的项目及其进展：
近5年主持主要项目：
1. 面团主成分玻璃态转变及微观、介观特性对面制品品质的影响研究（32172169），国家自然科学基金面上项目，58万，2022.01-2025.12，主持在研
2. 天津农学院食品营养与功能配料创新团队，天津市131创新团队项目，90万，2021.04-2024.03，主持在研
3. 万人计划.国家特支计划.80万元,2018-2020.主持完成
4. 麦麸生物加工及食品化利用技术研究与示范(2018YFD0401005-1),国家十三五重点研发计划专项子课题. 60.00万元, 2018.01-2020.12.主持完成
5.天然辛香食材与食品风味品质形成关系及加工适用性(2017YFD0400106-2),国家十三五重点研发计划专项子课题. 68.49万元, 2017.01-2020.12.主持完成
6.多场耦合改性膳食纤维干预胆碱代谢的研究（18JCZDJC34200），天津市自然科学基金重点项目，20万元，2018.04-2021.03,主持完成.
所受奖项：
1. 麸皮高品质膳食纤维的开发与应用.2016年中国轻工业联合会科学技术进步三等奖，第一完成人
2. 《食品技术原理》（第二版），2017年度中国轻工业优秀教材一等奖. 联合第一
主要研究方向：
研究方向：食品化学与食品营养
擅长领域：功能食品和保健食品研发与检测、食品营养与质量
代表性著作：
以第一作者或通讯作者公开发表学术论文120余篇，其中SCI收录80余篇；联合主编专著1部，教材1部，副主编教材1部，参编教材2部。
专著：
Structure and health effects of natural products on diabetes mellitus. 2021, Springer, 共同主编
近三年以通讯作者发表的主要论文：
1. Effect of water adsorption on glass transition and microstructural variation of sugar & dextran mixtures. Carbohydrate Polymers, 2022, 290: 119505
2. Multi-fractal structure features of corn stalks and their correlation with pretreatment homogeneity and efficacy. Bioresource Technology, 2022, 346: 126573.
3. Laccase-induced wheat bran arabinoxylan hydrogels from different wheat cultivars: Structural, physicochemical, and rheological characteristics. Journal of Food Processing and Preservation, 2022: 24-28. https://onlinelibrary.wiley.com/doi/10.1111/jfpp.16394.
4. Sea cucumber peptides inhibit the malignancy of NSCLC by regulating miR-378a-5p targeted TUSC2. Food Function, 2021, 12:12362-12371
5. Carboxymethylation of (1 → 6)-α-dextran from Leuconostoc spp.: Effects on microstructural, thermal and antioxidant properties. International Journal of Biological Macromolecules, 2021, 166: 1-8
6. Potential Hydrothermal-Humification of Vegetable Wastes by Steam Explosion and Structural Characteristics of Humified Fractions. Molecules, 2021, 26, 3841
7. Glass transition temperature, rheological and gelatinization properties of high amylose corn starch and waxy cassava starch blends [J]. Journal of Food Processing and Preservation, 2020, DOI:10.1111/jfpp.14682
8. Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro. Food Chemistry, 2021, 340. DOI: 10.1016/j.foodchem.2020.127934
9. Black garlic melanoidins prevent obesity, reduce serum LPS levels and modulate the gut microbiota composition in high-fat diet-induced obese C57BL/6J mice. Food & Function, 2020, 11(11). DOI: 10.1039/d0fo02379e
10. Different Molecular Weight Black Garlic Melanoidins Alleviate High Fat Diet Induced Circadian Intestinal Microbes Dysbiosis[J]. Journal of Agricultural and Food Chemistry, 2021. 69:3069-3081
11. Carboxymethylation of (1→6)-α-dextran from Leuconostoc spp.: Effects on microstructural, thermal and antioxidant properties. International Journal of Biological Macromolecules, 2021, 166: 1-8
12. A novel wheat germ polysaccharide: Structural characterization, potential antioxidant activities and mechanism. International Journal of Biological Macromolecules, 2020, 165: 1978-1987
13. Microstructure and meltdown properties of low-fat ice cream: Effects of microparticulated soy protein hydrolysate/xanthan gum (MSPH/XG) ratio and freezing time. Journal of Food Engineering, 2021, 291: 110291
14. Structure characterization of high molecular weight soluble dietary fiber from mushroom Lentinula edodes (Berk.) Pegler and its interaction mechanism with pancreatic lipase and bile salts. International Journal of Biological Macromolecules, 2020, 153: 1281–1290
15. Study on the active polyphenol constituents in differently colored Rubus Chingii Hu and the structure-activity relationship of the main ellagitannins and ellagic acid. LWT-Food Science and Technology, https://doi.org/10.1016/j.lwt.2019.108967
16. Altered short chain fatty acid profiles induced by dietary fiber intervention regulate AMPK levels and intestinal homeostasis. Food & Function, Food & Function, 2019, 10, 7174 – 7187
17. Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes(Berk.) Pegler residues. Food Hydrocolloids, 2019, 95(10): 10-18
18. Potential correlation between dietary fiber-suppressed microbial conversion of choline to trimethylamine and formation of methylglyoxal. Journal of Agricultural and Food Chemistry, 2019, 67(48): 13247-13257.
19. Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food. Journal of Food Science, 2019, DOI: 10.1111/1750-3841.14965.
20. Potential correlation between carbohydrate-active enzyme family 48 expressed by gut microbiota and the expression of intestinal epithelial AMP-activated protein kinase β. Journal of Food Biochemistry, 2019 https://doi.org/10.1111/jfbc.13123
21. Effect of degree of konjac glucomannan enzymatic hydrolysis on physicochemical characteristic of gluten and dough，ACS Omega. 2019, 4(6): 9654-9663
22. Influence of konjac glucomannan and frozen storage on rheological and tensile properties of frozen dough，Polymers，2019, 11(5): 794.
23. Steam explosion modification of tea waste to promote bioactive components’ availability and antioxidant activity. Journal of Food Engineering. 2019, 261: 51-59.
24. Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough. Food Hydrocolloids. 2018, 84: 571-580.
