简介

张丽娟，女，1994年，汉族，讲师。2023年至今为开云官方入口生命科学学院。在Food Hydrocolloids、Food Chemistry、Food & Function国际期刊发表SCI论文4篇。统计到2023年9月，有高被引论文1篇。

研究方向

(1)食品功能因子的稳态化及精准递送研究

(2)食品功能性胶体与功能食品开发研究

代表性成果情况

(1) Lijuan Zhang; Xiaokang Na; Bin Lai; Yukun Song; Haitao Wang*; Mingqian Tan*; Effects of fluorescent carbon dots from the baked lamb on energy and lipid metabolism, Food Chemistry, 2021, 338, 127832 (IF 9.231，SCI一区)

(2) Lijuan Zhang; Chengfu Zhou; Xiaokang Na; Yannan Chen; Mingqian Tan*; High internal phase Pickering emulsions stabilized by a cod protein–chitosan nanocomplex for astaxanthin delivery, Food & Function, 2021, 12 (23), 11872-11882 (IF 6.317，SCI一区)

(3) Lijuan Zhang; Ahmed A. Zaky; Chengfu Zhou; Yannan Chen; Wentao Su; Haitao Wang; A.M. Abd El-Aty; Mingqian Tan*; High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application. Food Hydrocolloids. 2022, 131, 107744 (IF 11.504，SCI一区，高被引论文)

(4) Lijuan Zhang; Chengfu Zhou; Shanghua Xing; Yannan Chen; Wentao Su; Haitao Wang; Mingqian Tan*; Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing,Food Chemistry, 2023, 417, 135824, (IF 9.231，SCI一区)

邮箱

20231575@ dlnu.edu.cn