betvictor中文

一、主要研究方向

青藏高原特色农产品精深加工与利用

二、研究生招生专业

农产品加工及贮藏工程

食品与营养

三、教学情况

参与研究生《粮食、油脂及植物蛋白工程专题》课程授课。

四、科研情况

参与完成国家级项目1项，省部级项目6项，主持和参与在研省部级项目3项。以第一作者和通讯作者在LWT-Food Science and Technology、Foods、Journal of Food Measurement and Characterization、食品科学等期刊发表学术论文20余篇，其中SCI 5篇，EI 1篇，CSCD 2篇，中文核心4篇。以第一完成人授权国家发明专利1件，取得省级科技成果1项；参与制定地方标准3项，参编著作3部。获青海省科技进步三等奖1项（排名第6）。

五、代表性论文

（1）Wengang Zhang, Yingliang Yang, Jie Zhang, et al. Study of the effect of milling on nutritional and sensory quality and volatile flavor compounds of cooked highland barley rice, LWT-Food Science and Technology (Q1), 2024.03;

（2）Wengang Zhang, Xijuan Yang, Jie Zhang, et al. Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods, Foods (Q1), 2023.05;

（3）Ling Zhang, Bin Dang,…, Wengang Zhang*. Metabolomics Characterization of Phenolic Compounds in Colored Quinoa and Their Relationship with In Vitro Antioxidant and Hypoglycemic Activities, Molecules (Q2), 2024.03;

（4）Wengang Zhang, Yongli Lan, Bin Dang, et al. Polyphenol Profile and In Vitro Antioxidant and Enzyme Inhibitory Activities of Different Solvent Extracts of Highland Barley Bran, Molecules (Q2), 2024.03;

（5）Wengang Zhang, Yongli Lan, Bin Dang, et al. Identification and in vitro antioxidant and hypoglycemic activities of phenolic compounds in the different solvent fractions of polyphenols from black highland barley, Journal of Food Measurement and Characterization (Q2), 2025.05;