张清

单位电话 0835-2882187

电子邮箱 zhangqing@sicau.edu.cn

◆个人简历

张清，博士，硕士生导师。主要研究方向包括全豆豆制品加工理论与应用、蛋白质糖基化改性及其在食品加工中的应用、油脂高温化学。近5年来已发表科技论文40余篇，其中SCI收录30余篇，第一作者SCI收录为11篇，累积影响因子超36。有关豆腐加工理论和食物油炸过程理论等代表性研究成果发表在《Critical Review in Food Science and Nutrition》、《Comprehensive Reviews in Food Science and Food Safety》和《Food Chemistry》等食品领域顶尖杂志上。主持四川省科技厅基础重点项目、四川省教育厅自然科学重点项目各1项，以及与地方或企业合作横向项目3项。在教材编写方面，参编《农产品加工工艺学》、《食品分析》、《粮油加工学》、《果蔬贮藏与加工》等教材4部。

◆工作经历

2014.07-至 今，四川农业大学食品学院，主要从事教学科研工作。

◆教育经历

2011.09-2014.06，中国农业大学粮食、油脂及植物蛋白工程专业学习，获工学博士学位。

2009.09-2011.07，中国农业大学粮食、油脂及植物蛋白工程专业学习，提前攻博。

2005.09-2009.06，四川农业大学食品科学与工程专业学习，获工学学士学位。

◆获奖荣誉

曾获2017年四川农业大学本科教学质量一等奖、教育部博士研究生国家奖学金、中国农业大学校长奖学金、教育部“2012年度博士研究生学术新人奖”。

◆社会、学会及学术兼职

中国农业工程学会农产品贮藏与加工分会会员

中国粮油学会油脂分会会员

《食品与发酵工业》论文评审专家

《Critical Review in Food Science and Nutrition》、《Food Chemistry》、《Food Research International》《LWT-Food Science and Technology》和《Journal of Thermal Analysis and Calorimetry》等期刊的审稿人。

◆研究领域

主要研究方向为全豆豆制品加工理论与应用研究、蛋白质糖基化改性及其在食品加工中的应用、油脂高温化学。

◆科研项目

1. 大豆全豆豆腐精深加工理论与应用研究，四川省科技厅农业农村领域重点研发项目，30万元，2019.01-2021.12，在研，主持

2. 食物油炸过程中煎炸油脂的品质评价与控制，四川省教育厅重点项目，3万元，2017.01-2019.12，在研，主持

3. 人参千层酥饼干货架期预测，华润三九（雅安）药业有限公司委托项目，0.6万元，2017.09-2017.11，在研，主持

4. 地方储备粮风险防控问题研究，成都市发展与改革委员会重点项目，20万元，2016.3-2016.11，结题，主持

5. 食用调和油配方设计及产业化开发和应用，企业委托项目，3万元，2015年03-2015.11，结题，主持

6. 内陆晚熟龙眼绿色高效生产及采后处理技术集成与产业化示范，科技部科技富民强县专项行动计划，29万元，2014.07-2016.06，结题，主研。

◆发表论文

Chenzhi Wang, Qinling Du, Tianwei Yao, Hongmin Dong, Dingtao Wu, Wen Qin, Dele Raheem, Qing Zhang. Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd. Indian Journal of Microbiology, 2019, 1, 29. https://doi.org/10.1007/s12088-019-00778-1 (IF: 1.310, 2018)

Chenzhi Wang, Jingyi Li, Jiaqi Zhou, Qiuyu Lan, Wen Qin, Dingtao Wu, Jiang Liu, Wenyu Yang, Qing Zhang. Application of transglutaminase for quality improvement of whole soybean curd. Journal of Food Science and Technology, 2019, 56(1): 233-244. (IF: 1.797, 2018)

Qing Zhang, Lin Li, Qiuyu Lan, Meili Li, Dingtao Wu, Hong Chen, Yaowen Liu, Derong Lin, Wen Qin, Zhiqing Zhang, Jiang Liu, Wenyu Yang. Protein glycosylation: A promising way to modify the functional properties and extend the application in food system. Critical Reviews in Food Science and Nutrition, online (2018.12.22). https://doi.org/10.1080/10408398.2018.1507995. (IF: 6.202, 2018)

Qing Zhang, Siyi Zhou, Jie Chen, Wen Qin, Jiang Liu, Wenyu Yang, Lihua Zhang. Fabrication of whole soybean curd using three soymilk preparation techniques. LWT-Food Science and Technology, 2019, 104, 91-99. (IF: 3.129, 2018)

Qing Zhang, ChongWan, ChenzhiWang, HongChen, YaowenLiu, SuqingLi, DerongLin, DingtaoWu, WenQin. Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process. Food Chemistry, 2018, 243: 151-161. (IF: 4.529, 2017)

Qing Zhang, Chenzhi Wang, Bokang Li, Lin Li, Derong Lin, Hong Chen, Yaowen Liu, Suqing Li, Wen Qin, Jiang Liu, Weiguo Liu, Wenyu Yang. Research progress in tofu processing: From raw materials to processing conditions, Critical Reviews in Food Science and Nutrition, accept, 2017. (IF: 6.009, 2016)

Qing Zhang, Shang Lin, Jie Li, Yuntao Liu, Wen Qin, Qun Shen, Application of matrix-assisted laser desorption ionization time-of-flight mass spectrometry for the analysis of compounds in deep-fat frying oil. Food Analytical Methods, 2016, 9(8): 2352-2363. (IF: 2.167, 2015)

Qing Zhang, A.S.M. Saleh, Qun Shen, Monitoring of changes in composition of soybean oil during deep-fat frying with different food types, Journal of the American Oil Chemists Society, 2016, 93(1): 69-81. (IF: 1.505, 2015)

Qing Zhang, Wen Qin, Derong Lin, Qun Shen, and Ahmed S.M. Saleh, The changes in the volatile aldehydes formed during the deep-fat frying process, Journal of Food Science and Technology, 2015, 52(12): 7683-7696. (IF: 2.203, 2014)

Qing Zhang, Wen Qin, Meiliang Li, Qun Shen, and Ahmed S.M. Saleh, Application of chromatographic techniques in the detection and identification of constituents formed during food frying: A review, Comprehensive Reviews in Food Science and Food Safety, 2015, 14(5): 601-633. (IF: 4.182, 2014)

Qing Zhang, A.S.M. Saleh, Jing Chen, Peiran Sun, Qun Shen, Monitoring of thermal behavior and decomposition products of soybean oil. An application of synchronous thermal analyzer coupled with Fourier transform infrared spectrometry and quadrupole mass spectrometry, Journal of Thermal Analysis and Calorimetry, 2014, 115(1): 19-29. (IF: 2.206, 2013)

Qing Zhang, A.S.M. Saleh, Qun Shen, Discrimination of edible vegetable oil adulteration with used frying oil by low field nuclear magnetic resonance, Food and Bioprocess Technology, 2013, 6(9): 2562-2570. (IF: 4.115, 2012)

Qing Zhang, A.S.M. Saleh, Jing Chen, Qun Shen, Chemical alterations taken place during deep-fat frying based on certain reaction products: A review, Chemistry and Physics of Lipids, 2012, 165(6): 662-681. (IF: 2.571, 2011)

Qing Zhang, Cheng Liu, Zhijian Sun, Xiaosong Hu, Jihong Wu, Qun Shen, Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy, Food Chemistry, 2012, 132(3): 1607-1613. (IF: 3.655, 2011)

Jing Chen, Xin Ren, Qing Zhang, Xianming Diao, Qun Shen, Determination of protein, total carbohydrates and crude fat contents of foxtail millet using effective wavelengths in NIR spectroscopy, Journal of Cereal Science, 2013, 58(2): 241-247. (IF: 2.088, 2012)

A. S. M. Saleh, Qing Zhang, Qun Shen, Recent research in antihypertensive activity of food protein-derived hydrolyzates and peptides, Critical Reviews in Food Science and Nutrition, 2016, 56(5): 760-787. (IF: 5.492, 2015)

A. S. M. Saleh, Qing Zhang, Jing Chen, Qun Shen, Millet grains: Nutritional quality, processing, and potential health benefits, Comprehensive Reviews in Food Science and Food Safety, 2013, 12(3): 281-295. (IF: 5.053, 2012)

Peiling Liu, Qing Zhang, Qun Shen, Xiaosong Hu, Jihong Wu, Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content, LWT - Food Science and Technology, 2012, 47(2): 450-458. (IF: 2.545, 2011)

Wenhao Li, Yunfei Bai, A. S. M. Saleh, Qing Zhang, Qun Shen, Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch, Food and Bioprocess Technology, 2012, 5(6): 2233-2241. (IF: 3.703, 2011)

万重，王宸之，苏赵，秦文，张清. 食物油炸过程中挥发性成分研究进展．中国粮油学报，32(12)：126~133.

王宸之，陈宇，万重，秦文，杨文钰，刘江，张清. 豆腐凝胶成型机理研究进展．东北农业大学学报，2017，48(10)：88~96.

李琳，王宸之，赵赓九，许静珂，秦文，杨文钰，张清．干法制浆工艺对豆浆品质的影响．食品与机械，2017，33(5)：188~193

张清，王鑫，沈群．VC对面条品质的影响．食品研究与开发，2010，31(5)：44~47

张清，沈群．我国食用植物油中地沟油检测技术回顾．食品科技，2010，35(10)：311~314

张清，沈群．冰温保鲜平谷大桃的实验研究．食品科技，2010，35(11)：70~73

◆专著教材

参编：普通高等教育“十三五”精品课程建设教材《食品分析》和《粮油加工学》、“职教师资本科专业培养标准、培养方案、核心课程和特色教材开发项目”成果教材《果蔬贮藏与加工》和“十二五”普通高等教育规划教材《农产品加工工艺学》等教材4部。

◆教学活动

承担本科生《粮油加工工艺学》、《食品工艺学导论》、《食品工程原理》等课程的理论及实践教学。

承担研究生《粮油加工专题》、《食品加工过程控制》、《食品加工专题》等课程的理论及实践教学。