姓名：张建

性别：男

学历：博士研究生

职称：教授

工作单位：石河子大学食品学院食品科学与工程系

教育情况：

1、1998.09—2002.07，延安大学生物系生物教育专业本科生

2、2002.09—2005.07，西北农林科技大学植物保护学院农药学专业硕士研究生学习

3、2008.09-2011.07 中国农业大学食品科学与营养工程学院食品科学专业博士研究生学习

工作经历：

1、2005.07—2011.08，石河子大学食品学院食品工艺教研室教师，讲师

2、2011.09—2016.09，石河子大学食品学院食品科学与工程系教师，副教授

3、2016.10—至今，石河子大学食品学院食品科学与工程系教师，教授

主要研究方向：

食品生物化学、水产品加工及贮藏

代表性著作：

[1] Guo X, Qiu HH, Deng XR, Mao XY, Guo XB, Xu CJ, Zhang J*. Effect of chlorogenic acid on the physicochemical and functional properties of Coregonus Peled myofibrillar protein through hydroxyl radical oxidation [J]. Molecules, 2019,24(17):3205-3218.

[2] Ashraf W, Latif A, Zhang LF, Zhang J, Wang CQ, Slara AR, Hussain A, Siddiquy M, Karim A. Technological Advancement in the Processing of Lycopene: A Review[J]. Food Reviews International, 2020.

[3] Zhang, Z., Liu, P., Deng, X., Guo, X., Mao, X., Guo, X., Zhang, J*. (2021). Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis. LWT-Food Science and Technology, 137, 110453.

[4] Deng, X.R., Ma, Y.G., Lei, Y.D., Zhu, X.R., Zhang, L.F., Hu, L., Lu, S.L., Guo, X., Zhang, J*. (2021). Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties. Ultrasonics sonochemistry, 76, 105659.

[5] Liu, P.P., Zhang, Z.W., Guo, X., Zhu, X.R., Mao, X.Y., Guo, X., Deng, X.R., Zhang, J*. (2021). μ-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro. Food Chemistry, 361, 130100.

[6] Li X, Ling H, Zhu XR, Guo, X., Deng, X.R., Zhang, J*. (2021) The effect of caspase-3 in mitochondrial apoptosis activation on degradation of structure proteins of Esox lucius during postmortem storage, Food Chemistry, 2022, 130767.

[7] Li W, Zhang J, Zhang LF. Assessment of the formation of A-type proanthocyanidin by model reaction to blueberry extract and epicatechin[J]. LWT, 2020, 134: 110169.

[8] Yang M, Zhang J, Guo X, Deng XR, Kang SH, Zhu XR, Guo XB. Effect of Phosphorylation on the Structure and Emulsification Properties of Different Fish Scale Gelatins[J]. Foods (Basel, Switzerland), 2022, 11.

[9] Kang SH, Zhang J, Guo XB, Lei YD, Yang M. Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro[J]. Foods, 2022, 11: 880.

[10] Le H, Wang XR, Wei YB, Zhao YF, Zhang J, Zhang LF. Making Polyol Gummies by 3D Printing: Effect of Polyols on 3D Printing Characteristics[J]. Foods, 2022, 11: 874.