姓名：张彦军

性别：男

学历：博士研究生

职称：研究员

工作单位：中国热带农业科学院香料饮料研究所

教育情况：

2002/09–2006/06     宁夏大学    食品科学与工程

2006/09–2009/06    宁夏大学和南昌大学联合培养   食品科学与工程

2009/09–2012/06     南昌大学   食品科学与工程

工作经历：

2012/07–2015/12     中国热带农业科学院香料饮料研究所      科技人员     助理研究员

2016/01-2018/12 中国热带农业科学院香料饮料研究所      科技人员     副研究员

2019/01-至今      中国热带农业科学院香料饮料研究所      科技人员     研究员

所受奖项

获得海南省科技进步二等奖1项（第二完成人），个人入选海南省青年联合会第七届委员会委员（2020年）、海南省515人才（第二层次人选）（2017）、南海名家（2018）、海南省青年拔尖人才（2018）、中国热带农业科学院“托举人才”资助对象（2016）、热带农业“十百千人才工程”千人计划（2015）人选。

主要研究方向：

农产品加工与贮藏、食品科学与工程、生物大分子、热带作物产品加工

代表性论文：

[1] Zhang Y. J., Zhu K. X., He S. Z., Tan, L. H., Kong, X. Q. (2016). Characterizations of high purity starches isolated from five different Jackfruit cultivars. Food Hydrocolloids, 2016, 52, 785-794.

[2] Zhang Y. J., Hu M. J., Zhu K. X., Wu G., Tan L. H. (2018). Functional properties and utilization of Artocarpus heterophyllus Lam seed starch from new species in China. International Journal of Biological Macromolecules, 2018, 107: 1395-1405

[3] Zhu H. M., Zhang Y. J*., Tian J. W., Chu. Z. (2018). Effect of a new shell material - jackfruit seed starch on novel flavor microcapsules containing vanilla oil, Industrial Crops and Products, 2018, 112, 47-52.

[4] Zhang Y. J*., Zhang Y. T., Xu F., Li S. Z., Tan L. H*. (2018). Structural characterization of starches from Chinese jackfruit seeds (Artocarpus heterophyllus Lam), Food Hydrocolloids, 2018, 80, 141-148

[5] Zhang, Y., Zhang, Y*., Li, B., Wang, X., Xu, F., Zhu, K., Tan, L., Dong, W., Chu, Z., & Li, S. (2019). In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology. International Journal of Biological Macromolecules, 121, 1109-1117.

[6] Zhang, Y., Zhou, X., Zhong, J., Tan, L., & Liu, C. (2019). Effect of pH on emulsification performance of a new functional protein from jackfruit seeds. Food Hydrocolloids.

[7]Zhu, K. X., Yao, S. W., Zhang, Y.J.*, Liu, Q. B., Xu, F., Wu, G., Dong, W. J., Tan, L. H*. E?ects of in vitro saliva, gastric and intestinal digestion on the chemical properties, antioxidant activity of polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp, Food Hydrocolloids, 2019, 87, 952-959.

[8] Zhang Y. J., Zhang Y. T., Xu F., Wu G., Tan L. H. (2017). Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties. Scientific Reports, 2017, 7(1): 1-12.

[9] Zhu, K. X., Yao, S. W., Zhang, Y.J.*, Liu, Q. B., Xu, F., Wu, G., Dong, W. J., Tan, L. H*. Effects of in vitro saliva, gastric and intestinal digestion on the chemical properties, antioxidant activity of polysaccharide from Artocarpus heterophyllus Lam. (Jackfruit) Pulp, Food Hydrocolloids, 2019, 87, 952-959.

[10] Zhang, Y., Li, B., Zhang, Y., Xu, F., Zhu, K*., Li, S., Tan, L*., Wu, G., & Dong, W. (2019). Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch. Food Chemistry,2019, 289, 152-159.

[11] Zhang, Y., Zhang, Y., Li, B., Xu, F., Zhu, K., Tan, L*., Wu, G., Dong, W., Li, S., (2019). Retrogradation behavior of amylopectin extracted different jackfruit cultivars seeds in presence on the same amylose. LWT - Food Science and Technology, 2019, 114, 108366.