張永柱，男，中共黨員，工學博士，講師。主要從事糧油儲藏與加工、食品營養功能評價等方面的研究。近五年來發表SCI論文20餘篇，授權國家發明專利2項，主持省級項目1項，參與國家級項目1項。
研究方向
糧油儲藏與加工、食品營養功能評價、食品高附加值産品開發、微生物發酵。
學習與工作經曆
2022.10 —至今 bv伟德官方网站教師
2020.10 — 2022.10江蘇省農業科學院，博士後
2016.09 — 2020.09南京農業大學，食品科學與工程專業，獲博士學位
2013.09 — 2016.06河南科技大學，發酵技術專業，獲碩士學位
2009.09 — 2013.06河南科技大學，生物工程專業，獲學士學位
科研項目
(1)江蘇省博士後基金-純青稞雙螺杆擠壓面條成型工藝及其機制的研究（主持：2021K484C）
(2)國家自然科學青年基金-沙門氏菌噬菌體腸道定植對微生物群落調控及腸粘膜屏障修複機制研究（參與：32273095）
發表的主要論文
[1]Yongzhu Zhang, Esra Capanoglu, Linshu Jiao, Liqing Yin, Xianjin Liu, Ran Wang*, Jianbo Xiao, & Baiyi Lu*. Coarse cereals modulating chronic low-grade inflammation [J].Critical Reviews in Food Science and Nutrition, 2022, 1-22.（IF =11.21,一區Top）
[2]Yongzhu Zhang, Liqing Yin, Jiajia Dong, & Xiudong Xia*. Soy isoflavones protect neuronal PC12 cells against hypoxic damage through Nrf2 activation and suppression of p38 MAPK and AKT–mTOR pathways [J].Antioxidants, 2022, 11(10): 2037.（IF =7.68,二區）
[3]Yongzhu Zhang, Ruicheng Wei, Fidelis Azi, Linshu Jiao, Heye Wang, Tao He, Xianjin Liu, Ran Wang*, & Baiyi Lu*. Solid-state fermentation withRhizopus oligosporusRT-3 enhanced the nutritional properties of soybeans [J].Frontiers in Nutrition, 2022, 9.（IF =6.59,二區）
[4]Liqing Yin#,Yongzhu Zhang# (co-first author), Fidelis Azi, Jianzhong Zhou, Xiaoli Liu, Yiqiang Dai, Zhe Wang, Mingsheng Dong, & Xiudong Xia*. Inhibition of biofilm formation and quorum sensing by soy isoflavones inPseudomonas aeruginosa[J].Food Control, 2022, 133: 108629.（IF =6.65,一區Top）
[5]Liqing Yin#,Yongzhu Zhang# (co-first author), Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaonan Li, Zhuang Xu, Mingsheng Dong, & Xiudong Xia*. Soybean whey bio-processed usingWeissella hellenicaD1501 protects neuronal PC12 cells against oxidative damage [J].Frontiers in Nutrition, 2022: 348.（IF = 6.59,二區）
[6]Yongzhu Zhang, Liqing Yin, Lu Huang, Mekonen Tekliye, Xiudong Xia, Jianzhong Li, & Mingsheng Dong*. Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy [J].Food Chemistry, 2021, 339: 127849.（IF =9.23,一區Top）
[7]Yongzhu Zhang, Yanfei Lin, Lu Huang, Mekonen Tekliye, Hafiz Abdul Rasheed, & Mingsheng Dong*. Composition, antioxidant, and anti-biofilm activity of anthocyanin-rich aqueous extract from purple highland barley bran [J].LWT-Food Science and Technology, 2020, 125: 109181.（IF =4.95,一區Top）
[8]Yongzhu Zhang, Liqing Yin, Hafiz Abdul Rasheed, Xiudong Xia, Mekonen Tekliye, Zhiyu Li, Jianzhong Li, & Mingsheng Dong*. Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles [J].LWT-Food Science and Technology, 2020, 132: 109802.（IF =4.95,一區Top）
研究成果（獎項/專利/專著等）
(1)董明盛,卞春曉,張永柱.一種純青稞速食鮮濕熟面條及其制備方法, 2023-1-20,中國，ZL201910367099.1
(2)董明盛,卞春曉,張永柱.一種速食鮮濕熟面條的生物保鮮液及其制備方法和保鮮處理方法, 2023-1-20,中國, ZL201910365701.8
聯系方式
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