姓名：张亚婷
性别：女
学历：博士研究生
职称：副教授
工作单位：天津中医药大学
教育情况：
2009-2015 江南大学 食品科学专业
2005-2009 山东理工大学 食品科学与工程专业
工作经历：
2015.07—至今 天津中医药大学
所主持的项目及其进展：
（1）国家自然基金项目，β-胡萝卜素调控下大豆分离蛋白/多糖乳液界面吸附特性及活性成分控释机制研究，2021.12-2023.12，在研
（2）天津市科技计划项目，基于减药增效的植物源除草剂缓释体系的构建研究，2022.09-2023.09，在研
（3）天津市教委科研计划项目，SPI/葡聚糖/β-胡萝卜素相互作用机制及对芯材释放的调控作用研究，2017.12-2021.07，完成
所受奖项：
1.指导学生参加第八届全国大学生生命科学竞赛获全国二等奖（2023）
2. 指导学生参加第五届天津市大学生创客马拉松大赛获铜奖（2021）
主要研究方向：
近年来围绕生物大分子结构与功能、生物活性成分递送体系构建、蛋白多糖与小分子活性物质互作机制研究、食药同源及功能性食品研发等展开系列独创性研究。
代表性著作：
[1] Zifan Zhang, Taoran Li， Yating Zhang*，et al. Effect of polysaccharides on conformational changes and functional properties of protein-polyphenol binary complexes: A comparative study [J]. International Journal of Biological Macromolecules, 253 (2023) 126890.
[2] Yating Zhang* , Ruiyang H, Beibei Z, et al. Changes on the conformational and functional properties of soybean protein isolate induced by quercetin [J]. Frontiers in Nutrition, 2022, https://doi.org/10.3389/fnut.2022.966750.
[3] Yating Zhang* , Wenqi Z, Zhuqing X, et al. Study on the binding behavior and functional properties of soybean protein isolate and β-carotene. [J]. Frontiers in Nutrition, 2022, https:// doi: 10.3389/fnut.2022.984490.
[4] Fuge Niu, Bin Zhang, Yating Zhang*. Effect of microcrystalline cellulose under different hydrolysis durations on the stability of thyme oil emulsion[J]. Journal of Food Science, 2022.
[5] Yating Zhang，Fuge Niu，Xiaoming Zhang, et al. Controlled enzymatic hydrolysis on characteristic and antioxidant properties of soybean protein isolate-maltodextrin conjugates[J]. International Journal of Food Properties, 2018, 21(1):2239-2249.
[6] Yating Zhang, Chen Tan, Shabbar Abbas, Karangwa Eric, Xiaoming Zhang *, Shuqin Xia, Chengsheng Jia. The effect of soy protein structural modification on emulsion properties and oxidative stability of fish oil microcapsules[J]. Colloids and Surfaces B: Biointerfaces, 2014, 120: 63-70.
[7] Yating Zhang, Chen Tan, Karangwa Eric, Shabbar Abbas Xiaoming Zhang*. Combined modified SPI improves the emulsion properties and oxidative stability of ?sh oil microcapsules. Food hydrocolloids, 2015, 51: 108-117.
[8] Yating Zhang, Chen Tan, Xiaoming Zhang*, Shuqin Xia, Chengsheng Jia, Karangwa Eric, Shabbar Abbas, Biao Feng, Fang Zhong. Effects of maltodextrin glycosylation following limited enzymatic hydrolysis on the functional and conformational properties of soybean protein isolate[J]. European Food Research and Technology, 2014, 238( 6): 957-968.
[9] Yating Zhang, Chen Tan, Karangwa Eric, Shabbar Abbas, Fengru Liu, Xiaoming Zhang*, Shuqin Xia andChengsheng Jia. Effect of limited enzymatic hydrolysis on physico-chemical properties of soybean protein isolate-maltodextrin conjugates[J]. International journal of food science and technology, 2015, 50(1): 226-232.
[10] Niu F , Zhang Y , Chang C , et al. Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion[J]. Food Hydrocolloids, 2017, 63(feb.):602-610.
[11] Xia S , Tan C , Zhang Y , et al. Modulating effect of lipid bilayer–carotenoid interactions on the property of liposome encapsulation - ScienceDirect[J]. Colloids and Surfaces B: Biointerfaces, 2015, 128:172-180.
[12] Chen T , Zhang Y , Abbas S , et al. Insights into chitosan multiple functional properties: the role of chitosan conformation in the behavior of liposomal membrane[J]. Food & Function, 2015.
[13] Tan C , Zhang Y , Abbas S , et al. Biopolymer-lipid bilayer interaction modulates the physical properties of liposomes: mechanism and structure[J]. Journal of Agricultural and Food Chemistry, 2015:150714205155003.
[14] Tan C, Zhang YT, Abbas S, Feng B, Zhang XM, andXia SQ*. 2014. Modulation of the carotenoid bioaccessibility through liposomal encapsulation.Colloid. Surfaces B123, 692-700
[15] Muhoza B , Zhang Y , Xia S , et al. Improved stability and controlled release of lutein-loaded micelles based on glycosylated casein via Maillard reaction[J]. Journal of Functional Foods, 2018, 45:1-9.
[16]杨敏, 王翠萍, 张见,张亚婷等. 基于气相色谱-三重四极杆串联质谱法检测植物源食品中多农药残留的文献计量学分析[J]. 食品安全质量检测学报, 2021,12(2):6.
[17] 张亚婷, 张晓鸣, ZHANGYating,等. 复合改性改善大豆分离蛋白功能性质的研究[J]. 食品与生物技术学报, 2014, 33(10):1031-1037.
