betvictor中文

一、主要研究方向

特色农产品功能化加工

二、研究生招生专业

农产品加工及贮藏工程；食品与营养

三、科研情况

主持国家国家重点研发子课题1项；省部级特派员专项项目1项。以第一作者和通讯作者在《Journal of Food Composition and Analysis》《食品科学》等主流期刊发表学术论文20余篇，其中SCI/EI 9篇，CSCD 8篇。主编《青稞品质与青稞食用品质》1部，参编《青稞传统食品与现代食品加工技术》、《中国蚕豆》2部。授权发明专利6项，鉴定科研成果16个，制定标准4项。获青海省科技进步奖1项。

四、代表性论文

1.Zhang Jie, Dang Bin, Yang Xijuan, et al. Evaluation of the suitability of gel-type faba bean proteins and their structural differences, Journal of Food Composition and Analysis, 2025.

2.Zhang Jie, Dang Bin,Yang Xijuan, et al. Effect of ultrasound-assisted extraction on the structure and gel properties of faba bean protein, Journal of Food Process Engineering, 2025.

3.Zhang Jie, Dang Bin, Zhang Wengang, et al. Effect of solid-state fermentation with Bacillus subtilis on polyphenol enrichment and antioxidant activity in black highland barley, Journal of Food Measurement and Characterization, 2025.             

4.Zhao Yuehong, Yang Xijuan, Liu Yu, Wu Jjing, Zhang Jie*, et al. Enhanced phenolic content and antioxidant activity of broad bean natto following simulated in vitro digestion, International Journal of Food Science & Technology, 2024.             

5.张杰, 党斌, 张文刚等, 不同加工方式对体外模拟胃肠消化黑青稞酚类物质含量及抗氧化活性的影响, 食品科学(EI收录), 2022.