硕士生导师

硕士生导师
当前位置: 首页   /   师资队伍   /   硕士生导师   /   正文

张宇翔

所属部门:威尼斯9499登录入口

职务/职称:讲师,硕士生导师

荣誉:威尼斯9499登录入口优秀工会干部

电子邮件:zhangyx729@nwu.edu.cn

个人简介

张宇翔工学博士,讲师,硕士研究生导师,中国农业工程学会会员主要研究方向为食品安全控制及健康食品制造。现主持国家自然科学基金青年项目1项,陕西省重点研发计划1项,陕西省教育厅一般专项项目1项;参与多项国家自然科学基金、国家重点研发计划、中国工程院战略研究与咨询、西凤酒横向课题等科研项目;参与撰写陕西省食用菌、茶产业等调研报告。目前,已在International Journal of Food MicrobiologyInnovative Food Science & Emerging TechnologiesLWT-Food Science and Technology等杂志发表SCI/EI论文20余篇。

研究方向:

长期致力于冷链食品安全控制及健康食品制造研究,主要聚焦三大研究方向:

(1) 冷链食品危害因子识别及耐冷机制解析

(2) 非热杀菌技术及抗菌机制研究

(3) 特色果汁果酒开发及功效评价

研究成果

一、 承担项目情况

1. 威尼斯9499登录入口科研启动基金,植物源天然抗菌剂对热杀索丝菌的抑菌活性评价,主持;

2. 陕西省教育厅一般专项项目,石榴酒的酿造及其关键香气解析,主持;

3. 国家自然科学基金青年项目,冷激蛋白基因csp调控莓实假单胞菌耐冷的分子机制,主持;

4. 陕西省科技厅重点研发计划一般项目-农业领域,水开菲尔粒发酵复合果汁的风味解析及功效评价,主持;

5. 中国工程院战略研究与咨询项目,秦巴山区特色食品资源加工利用全产业链发展战略研究,主要参与;

6. 陕西省科技厅重点研发计划一般项目-农业领域,苹果精深加工新技术及多元化产品开发技术集成,主要参与;

7. 陕西省科技厅区域创新能力引导计划,纯粮固态传统酿造食品风味物质体系及工艺定向调控,参与;

8. 横向课题,西凤酒特征香气指纹构建与香气形成机制研究,参与;

9. 调研项目,陕西省餐饮服务食品安全风险分级管理,参与。

二、 发表论文情况

1. Zhang Yuxiang, Wei Jianping*, Guo Hong, Niu Chen, Yuan Yahong, Yue Tianli*. Phenotypic and transcriptomic analyses reveal the cell membrane damage of Pseudomonas fragi induced by cinnamic acid. Frontiers in Microbiology, 2022, 12:796754.

2. Wei Jianping#, Zhang Yuxiang#, Zhang Xiao, Guo Hong, Yuan Yahong, Yue Tianli*. Multi-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production. LWT - Food Science and Technology, 2022, 159:113233.

3. Zhang Yuxiang, Wei Jianping, Chen Hong, Song Zihan, Guo Hong, Yuan Yahong, Yue Tianli*. Antibacterial activity of essential oils against Stenotrophomonas maltophilia and the effect of citral on cell membrane. LWT - Food Science and Technology, 2020, 117:108667.

4. Zhang Yuxiang, Wei Jianping, Yuan Yahong, Yue Tianli*. Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain. International Journal of Food Microbiology, 2019, 290:86-95.

5. Zhang Yuxiang, Wei Jianping, Yuan Yahong, Chen Hong, Dai Lu, Wang Xin, Yue Tianli*. Bactericidal effect of cold plasma on microbiota of commercial fish balls. Innovative Food Science & Emerging Technologies, 2019, 52:394-405.

6. Zhang Yuxiang, Wei Jianping, Qiu Yue, Niu Chen, Song Zihan, Yuan Yahong, Yue Tianli*. Structure-dependent inhibition of Stenotrophomonas maltophilia by polyphenol and its impact on cell membrane. Frontiers in Microbiology, 2019, 10:2646.

7. Wei Jianping, Zhang Yuxiang, Wang Xin, Chen Hong, Yuan Yahong, Yue Tianli*. Distribution of cold-resistant bacteria in quick-frozen dumpling and its inhibition by different antibacterial agents. Journal of Food Processing and Preservation, 2020, 44(9):e14710.

8. Wei Jianping, Zhang Yuxiang, Wang Yuwei, Ju Hongmei, Niu Chen, Song Zihan, Yuan Yahong, Yue Tianli*. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations. International Journal of Food Microbiology, 2020, 318:108471.

9. Wei Jianping, Zhang Yuxiang, Yuan Yahong, Dai Lu, Yue Tianli*. Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species. Food Microbiology, 2019, 79:66-74.

10. Wei Jianping, Zhang Yuxiang, Qiu Yue, Guo Hong, Ju Hongmei, Wang Yuwei, Yuan Yahong, Yue Tianli*. Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations. Food Chemistry, 2020, 306:125623.

11. Qiu Yue, Zhang Yuxiang, Wei Jianping, Gu Yangeng, Yue Tianli, Yuan Yahong*. Thiol-functionalized inactivated yeast embedded in agar aerogel for highly efficient adsorption of patulin in apple juice. Journal of Hazardous Materials, 2020, 388:121802.

12. Guo Hong, Qiu Yue, Wei Jianping, Niu Chen, Zhang Yuxiang, Yuan Yahong, Yue Tianli*. Genomic insights into sugar adaptation in an extremophile yeast Zygosaccharomyces rouxii. Frontiers in Microbiology, 2020, 10:3157.

13. Wei Jianping, Wang Shuyu, Zhang Yuxiang, Yuan Yahong, Yue Tianli*. Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider. LWT - Food Science and Technology, 2019, 107:191-198.

14. Song Zihan, Niu Chen, Wu Hao, Wei Jianping, Zhang Yuxiang, Yue Tianli*. Transcriptomic Analysis of the molecular mechanisms underlying the antibacterial activity of IONPs@pDA-Nisin composites toward Alicyclobacillus acidoterrestris. ACS Applied Materials & Interfaces, 2019, 11:21874-21886.

15. Song Zihan, Wu Hao, Niu Chen, Wei Jianping, Zhang Yuxiang, Yue Tianli*. Application of iron oxide nanoparticles @ polydopamine-nisin composites to the inactivation of Alicyclobacillus acidoterrestris in apple juice. Food Chemistry, 2019, 287:68-75.

16. 张宇翔, 魏建平, 宋子涵, 牛晨, 袁亚宏, 岳田利*. 冷冻鸡肉中耐冷菌的分布及对优势菌的控制研究. 现代食品科技, 2020, 36(03):140-149.

17. 郭红, 邱月, 魏建平, 张宇翔, 袁亚宏, 岳田利*. 酿酒酵母细胞壁和细胞膜应对高渗胁迫机制研究. 农业机械学报, 2020, 51(06):346-352.

18. 王昕, 张宇翔, 任婷婷, 赵倩囡, 岳田利*, 袁亚宏*. 茯砖茶中冠突散囊菌的分离鉴定及其在液态发酵中的应用. 食品科学, 2019, 40(14):172-178.

19. 姜飞虹, 宋子涵, 牛晨, 张宇翔, 魏建平, 岳田利*. 多巴胺磁性纳米粒子对Nisin的吸附特性. 食品科学, 2019, 40(15):43-49.

20. 李维妮, 张宇翔, 魏建平, 袁亚宏, 韩晓江, 岳田利*. 益生菌发酵苹果汁工艺优化及有机酸的变化[J]. 食品科学, 2017,38(22):80-87.

上一条:王仲孚
下一条:曹炜


打印 /    / 关闭 /