姓名：张智宏
性别：男
学历：博士研究生
职称：讲师，硕士生导师
工作单位：江苏大学，食品与生物工程学院
教育情况：
201309-201709 华南理工大学 制糖工程 博士研究生
201609-201709 澳大利亚莫纳什大学 化学工程 联合培养
201009-201306 昆明理工大学 食品科学 硕士研究生
200609-201009 甘肃农业大学 生物工程 本科
工作经历：
201803-至今 江苏大学 食品与生物工程学院
所受奖项：
2017-2015年连续3次获得“优秀博士学位论文创新基金资助”（华南理工大学），2012年获得“优秀毕业研究生”称号（昆明理工大学）。
主要研究方向：
1. 天然食品添加剂的开发与应用研究；
2. 食品功能成分开发及结构改性研究；
3. 物理场在食品中的应用及机理研究
代表性著作：
(1) Zhang, Z. H., Wang, S.M., Cheng, L.N., Ma, H.L., Gao, X.L., Brennan, C. S., & Yan, J. K. Micro-nano-bubble technology and its applications in food industry: A critical review[J]. Food Reviews International, 2022: 1-23.
(2) Li, X., Zhang, Z. H., Qiao, J.Q., Qu, W.J., Wang, M. S., Gao, X.L & Qi, X.H. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin[J]. Ultrasonics Sonochemistry, 2022, 82: 105897.
(3) Li, X. L., Zhang, Z. H., Zabed, H. M., Yun, J.H., Zhang, G.Y., & Qi, X. H. An insight into the roles of dietary tryptophan and its metabolites in intestinal inflammation and inflammatory bowel disease[J]. Molecular Nutrition & Food Research, 2021, 65(5): 2000461.
(4) Wang, Z. W., Zhang, Z. H., Qiao, Z. R., Cai, W. D., & Yan, J. K. Construction and characterization of antioxidative ferulic acid-grafted carboxylic curdlan conjugates and their contributions on β-carotene storage stability[J]. Food Chemistry, 2021, 349: 129166.
(5) Li, X.L., Zhang, Z. H., Qi, X. H., Li, L., Zhu, J., Brennan, C. S., & Yan, J. K. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review[J]. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(5): 4367-4389.
(6) Chen, T. T., Zhang, Z. H., Wang, Z. W., Chen, Z. L., Ma, H., & Yan, J. K. Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin[J]. Food Hydrocolloids, 2021, 113: 106484.
(7) Zhang, Z. H., Peng, H., Woo, M. W., Zeng, X. A., Brennan, M., & Brennan, C. S. Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties[J]. Journal of Food Engineering, 2020, 267: 109729.
(8) Zhang, Z. H., Zeng, X. A., Brennan, C. S., Ma, H., & Aadil, R. M. Preparation and characterization of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars[J]. International Journal of Food Science & Technology, 2019,54(5): 1824-1835.
(9) Zhang, Z. H., Peng, H., Ma, H., & Zeng, X. A. Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules[J]. Journal of Food Engineering, 2019, 245: 149-156.
(10) Zhang, Z. H., Wang, L. H., Zeng, X. A., Han, Z., & Brennan, C. S. Non-thermal technologies and its current and future application in the food industry: a review[J]. International Journal of Food Science & Technology, 2019, 54(1): 1-13.
(11) Zhang, Z. H., Wang, L. H., Zeng, X. A., Han, Z., & Wang, M. S. Effect of pulsed electric fields (PEFs) on the pigments extracted from spinach (Spinacia oleracea L.) [J]. Innovative Food Science & Emerging Technologies, 2017 43: 26-34.
(12) Zhang, Z. H., Han, Z., Zeng, X. A., & Wang, M. S. The preparation of Fe-glycine complexes by a novel method (pulsed electric fields) [J]. Food chemistry, 2017, 219: 468-476.
(13) Zhang, Z. H., Wang, L. H., Zeng, X. A., Brennan, C. S., Brennan, M., & Han, Z. The role of pulsed electric fields treatment in enhancing the stability of amino acid-sugar complexes: - interactions between L-Phenylalanine and β‐Cyclodextrin[J]. International Journal of Food Science & Technology, 2016, 51(9): 1988-1996.
(14) Zhang, Z. H., Zeng, X. A., Brennan, C. S., Brennan, M., Han, Z., & Xiong, X. Y. Effects of pulsed electric fields (PEF) on vitamin C and its antioxidant properties. International Journal of Molecular Sciences, 2015, 16(10): 24159-24173.
(15) Zhang, Z. H., Yu, Q., Zeng, X. A., Han, Z., Sun, D. W., & Muhammad-Aadil, R. Effects of pulsed electric field on selected properties of L-tryptophan[J]. International Journal of Food Science & Technology, 2015, 50(5): 1130-1136.
(16) Zhang, Z. H., Han, Z., Zeng, X. A., Xiong, X. Y., & Liu, Y. J. Enhancing mechanical properties of chitosan films via modification with vanillin[J]. International Journal of biological macromolecules, 2015, 81: 638-643.
