【学术论文(第一和通讯作者)】

1. Qi, Y.J.; Zhang, H.*; Wu, G.C.; Zhang, H.; Gu, L.W.; Wang, L.; Qian, H.F.; Qi, X.G., Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models,Food Chemistry,2018, 250, 98-104.

2. Zhu, L.; Wu, G.C.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G., Using RVA-full pattern fitting to develop rice viscosity fingerprints and improve type classification.Journal of Cereal Science,2018, 81, 1-7.

3. Wu, G.C; Shen, Y.B.; Qi, Y.J.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G.; Li, Y.; Johnson, S.K., Improvement ofin vitro, and cellular antioxidant properties of Chinese steamed bread through sorghum addition.LWT-Food Science and Technology, 2018, 91, 77-83.

4. Shen, Y.B.; Song, X.; Chen, Y.S.; Li, L.; Sun, J.; Huang, C.H.; Ou, S.Y.; Zhang, H.*, Effects of sorghum, purple rice and rhubarb rice on lipids status and antioxidant capacity in mice fed a high-fat diet.Journal of Functional Foods, 2017, 39, 103-111.

5. Qi, X.G.; Zhu, L.; Wang, C.Q.; Zhang, H.*; Wang, L.; Qian, H.F., Development of standard fingerprints of naked oats using chromatography combined with principal component analysis and cluster analysis.Journal of Cereal Science, 2017, 74, 224-230.

6. Liu, M.; Hu, B.; Zhang, H.*; Zhang, Y.; Wang, L.; Qian, H.F.; Qi, X.G., Inhibition study of red rice polyphenols on pancreatic a-amylase activity by kinetic analysis and molecular docking.Journal of Cereal Science, 2017, 76, 186-192.

7. Zhang Y.J.; Zhang H.*; Ding X.L.; Cheng L.L.; Wang L.; Qian H.F.; Qi X. G.; Song C.Y., Purification and identification of antifreeze protein from cold-acclimated oat (Avena sativa L.) and the cryoprotective activities in ice cream.Food and Bioprocess Technology, 2016, 9 (10), 1746-1755.

8. Liu, M.; Zhang Y.; Zhang H.*; Hu, B.; Wang, L.; Qian H.F.; Qi, X.G., The anti-diabetic activity of oat β-D-glucan in streptozotocin-nicotinamide induced diabetic mice.International Journal of Biological Macromolecules, 2016, 91: 1170-1176.

9. Qi Y.J.; Zhang H.*; Awika J.M.; Wang L.; Qian H.F.; Gu L.W., Depolymerization of sorghum procyanidin polymers into oligomers using HCl and epicatechin: Reaction kinetics and optimization.Journal of Cereal Science, 2016, 70: 170-176.

10.Al-Farga A.; Zhang H.*; Siddeeg A.; Shamoon M.; Chamba M.V.M.; Al-Hajj N., Proximate composition, functional properties, amino acid, mineral and vitamin contents of a novel food: Alhydwan (Boerhavia elegana Choisy) seed flour.Food chemistry, 2016, 211: 268-273.

11. Shen Y.B.; Zhang H.*; Wang L.; Qian H.F.; Qi Y.J.; Miao X.; Cheng L.L.; Qi X.G., Protective effect of ferulic acid against 2, 2’-Asobis (2-amidinopropane) dihydrochloride-induced oxidative stress in PC12 cells.Cellular and Molecular Biology, 2016, 62(1): 109-116.

12. Shen, Y.B.; Chen, L.; Zhang, H.J.; Zhang, Y.W.; Zhang, H.; Wang, L.; Qian, H.F.; Qi, X.G.; Zhang, H.*,In vitroandin vivoantioxidant activity of ethyl acetate extraction of purple rice.Cellular and Molecular Biology, 2016, 62(4): 96-103.

13. Zhang, Y.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G.; Ding, X.L.; Hu, B.; Li, J.J., The effect of oat-glucan on in vitro glucose diffusion and glucose transport in rat small intestine.Journal of the Science of Food and Agriculture, 2016, 96(2), 484-491.

14. Al-Farga, A.; Zhang, H.*; Siddeeg, A.; Chamba, M.V.M.; Kimani, B.G.; Hassanin, H.; Obadi, M.; Alhejj, N., Effect of the addition of alhydwan seed flour on the dough rheology, bread quality, texture profile and microstructure of wheat bread.Journal of Texture Studies, 2016, 47(6), 484-495.

15. Liu, G.Y.; Xu, S.Y.; Wang, X.G.; Jin, Q.Z.; Xu, X.; Shen, Y.B.; Xu, G.X.; Zhang, H.*, Analysis of the volatile components of tea seed oil (Camellia sinensis O. Ktze) from China using HS- SPME- GC/MS.International Journal of Food Science and Technology, 2016, 91, 2591-2602.

16. Al-Farga A.; Zhang H.*; Azhari S.;Wad Medani, S.; KIMANI B.G.; THARWAT M.R.，Alhydwan (Boerhavia elegana Choisy) seed flour: A new approach in bread staling.European Academic Research, 2016, 3, 6.

17. Al-Ferga A.. Physicochemical and Cooking Properties of a Novel Food: Alhydwan (Boerhavia elegana Choisy) Seed Flour.Journal of Academia and Industrial Research, 2016, 4, 211-215.

18. Zhang, H.; Zhang, H.*; Cheng, L. L.; Wang, L.; Qian, H. F., Influence of deep-frying using various commercial oils on acrylamide formation in French fries.Food Additives and Contaminants Part a-Chemistry Analysis Control Exposure & Risk Assessment, 2015, 32(7): 1083-1088.

19. Zhou, J. Z.; Zhang, H.*; Gao, L.; Wang, L.; Qian, H. F., Influence of pH and ionic strength on heat-induced formation and rheological properties of cottonseed protein gels.Food and Bioproducts Processing, 2015, 96, 27-34.

20. Zhang, Y.J.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G., Extraction of oat (Avena sativa L.) antifreeze proteins and evaluation of their effects on frozen dough and steamed bread.Food and Bioprocess Technology, 2015, 8, 2066-2075.

21. Al-Farga A.; Zhang H.*; Siddeeg A.; Chamba M. V. M.; Nabil Q. A., Physicochemical properties, phenolic acids and volatile compounds of oil extracted from dry alhydwan (Boerhavia elegana Choisy) seeds.Grasa Y Aceites, 2015, 66(3), 1-9.

22. Tang W. T.; Zhang H.; Wang L.; Qian H. F.; Qi X. G., Targeted separation of antibacterial peptide from protein hydrolysate of anchovy cooking wastewater by equilibrium dialysis.Food Chemistry, 2015, 168, 115-123.

23. Tang, W.T.; Yuan, H.N.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G., An antimicrobial peptide screened from casein hydrolyzate by Saccharomyces cerevisiae cell membrane affinity method.Food Control, 2015, 50(3), 413-422.

24. Xiao, J.H.; Zhang, H.*; Niu, L.Y.,Effect of detoxification on functional properties, structures and thermal properties of Jatropha curcas proteins.International Journal of Food Properties, 2015, 18(7): 1524-1234.

25. Ding, X.L.; Zhang, H.*; Chen, H.Y.; Wang, L.; Qian, H.F.; Qi, X.G., Extraction, purification and identification of antifreeze proteins from cold acclimated malting barley (Hordeum vulgare L.).Food Chemistry, 2015, 175, 74-81.

26. Ding, X.L.; Zhang, H.*; Wang, L.; Qian, H.F.; Qi, X.G.; Xiao, J.H., Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles. Food Hydrocolloids, 2015, 47, 32-40.

27. Zhang, Y.W.; Zhang, H.*; Wang, L.; Guo, X.N.; Qi, X.G.; Qian, H.F.,Isolation and identification of an antioxidant peptide prepared from fermented peanut meal using Bacillus subtilis fermentation.International Journal of Food Properties, 2014, 17(6):1237-1253.

28. Ding, X.L.; Zhang, H.*; Liu, W.H.; Wang, L.; Qian, H.F.; Qi, X.G., Extraction of Carrot (Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles,Food and Bioprocess Technology,2014, 7(3), 842-852.

29. Yang, L.X.; Zhang H.*; Cheng L.L.; Gu, Z.H.; Hua, D.; Qi, X.G.; Qian, H.F.; Wang, L., Effect of Extrusion on the Hydrophilic Antioxidant Capacity of Four Whole Grains,Journal of Food and Nutrition Research, 2014, 2(2), 80-87.

30. Tang, W.T.; Zhang, H.*; Wang, L.; Qian, H.F., Membrane-disruptive property of a novel antimicrobial peptide from anchovy (Engraulis japonicus) hydrolysate.International Journal of Food Science and Technology, 2014, 49, 969-975.

31. Tang, W.T.; Zhang, H.; Wang, L.; Qian, H.F., New cationic antimicrobial peptide screened from boiled-dried anchovies by immobilized bacterial membrane liposome chromatography.Journal of Agricultural and Food Chemistry, 2014, 62(7), 1564-1571.

32. Zhang, C.K.; Zhang, H.; Wang, L.; Qian, H.F., Physical, functional, and sensory characteristics of cereal extrudates.International Journal of Food Properties,2014, 17, 1921-1933.

33. Zhang, Y.W.; Liu, J.; Lu, X.; Zhang, H.; Wang, L.; Guo, X.N.; Qi, X. G.; Qian, H.F., Isolation and identification of an antioxidant peptide prepared from fermented peanut meal using bacillus subtilis fermentation.International Journal of Food Properties, 2014, 17, 1237-1253.

34. Zhou, J.Z.; Zhang, H.; Yang, H.Y.; Wang, L.; Qian, H.F., Formation of heat-induced cottonseed congossypin(7S) fibrils at pH 2.0.Journal of the Science of Food and Agriculture,2014, 94, 2009-2015.

35.Al-Farga A.; Zhang H.*, Siddeeg A., In Vitro Antioxidant Activity and Total Phenolic and Flavonoid Contents of Alhydwan (Boerhavia elegana Choisy) Seeds.Journal of Food & Nutrition Research, 2014, 2(5), 215-220.

36. Tang, W.T.; Zhang, H.*; Wang, L.; Qian, H.F., Antimicrobial peptide isolated from ovalbumin hydrolysate by immobilized liposome-binding extraction,European Food Research and Technology, 2013, 237(4), 591-600.

37. Zhang, Y.W.; Zhang, H.*; Wang, L.; Guo, X.N.; Qi, X.G.; Qian, H.F.,Antioxidant and free radical scavenging potential of peanut meal hydrolysate prepared using Bacillus subtilis fermentation.International Journal of Food Properties, 2013, 141217112201005.

38. Zhang, H.J.; Zhang, H.*; Wang, L.; Guo, X.N.,Preparation and functional properties of rice bran proteins from heat-stabilized defatted rice bran.Food Research International, 2012, 47(2), 359-363.

39. Zhang, Y.W.; Zhang, H.*; Wang, L.; Guo, X.N.; Qi, X.G.; Qian, H.F., Antioxidant properties and radical-scavenging activity of ethanol extract of defatted peanut meal.International Journal of Food Properties, 2012, 141217112201005.

40. Zhang, H.J.; Zhang, H.*; Yokoyama, W.H., Concentration-dependent displacement of cholesterol in micelles by hydrophobic rice bran protein hydrolysates.Journal of the Science of Food and Agriculture, 2012,92(7), 1395-1401.

41. Xiao, J.H.; Zhang, H.*; Ding, S., Thermodynamics of Antimicrobial Peptide JCpep8 Binding to Living Staphylococcus aureus as a Pseudo-stationary Phase in Capillary Electrochromatography and Consequences for Antimicrobial Activity.Journal of Agricultural and Food Chemistry, 2012, 60, (18), 4535-4541.

42. Xiao, J.H.; Zhang, H.*, An Escherichia coli Cell Membrane Chromatography-Offline LC-TOF-MS Method for Screening and Identifying Antimicrobial Peptides from Jatropha curcas Meal Protein Isolate Hydrolysates.Journal of Biomolecular Screening, 2012, 17, (6), 752-760.

43. Daou, C. and Zhang, H.*, Oat Beta-Glucan: Its Role in Health Promotion and Prevention of Diseases.Comprehensive Reviews in Food Science and Food Safety, 2012,11(4), 355-365.

44. Daou, C. and Zhang H.*, Study on Functional Properties of Physically Modified Dietary Fibres Derived from Defatted Rice Bran.Journal of Agricultural Science,2012,4(9), 85-97.

45. Xu, J., Zhang, H.*, Guo, X.N., Qian, H.F., The impact of germination on the characteristics of brown rice flour and starch.Journal of the Science of Food and Agriculture,2012,92(2), 380-387.

46. Li, T.T.; Zhang, H.*; Wu, C.; Fan, G.J., Extraction optimization and antioxidant activity of glycoprotein from camellia oleifera seed.Transactions of the Chinese Society of Agricultural Machinery, 2012, 43(4), 148-155.

47. Kongo-Dia-Moukala, J.U.; Zhang, H.*; Claver Irakoze, P., In Vitro Binding Capacity of Bile Acids by Defatted Corn Protein Hydrolysate.International Journal of Molecular Sciences, 2011, 12, (2), 1066-1080.

48. Kongo-Dia-Moukala, J.U.; Zhang, H.*; Defatted Corn Protein Extraction: Optimization by Response Surface Methodology and Functional Properties.American Journal of Food Technology, 2011, 6, (10), 870-881.

49. Kongo-Dia-Moukala, J.U.; Zhang, H.*; Nsor-Aatindan J., Hypocholesterolemic activity and characterisation of protein hydrolysates from defatted corn germ protein.Asian J Biotechnol,6 (6), 439-449.

50. Zhang, Y.W.; Zhang, H.*; Wang, L.; Guo, X.N.; Qi, X.G.; Qian, H.F., Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal.European Food Research and Technology, 2011, 232(6), 941-950.

51. Zhang, H.J.; Zhang, H.*; Bartley, G.E.; Mitchell, C.R.; Yokoyama, W., Lower Weight Gain and Hepatic Lipid Content in Hamsters Fed High Fat Diets Supplemented with White Rice Protein, Brown Rice Protein, Soy Protein and their Hydrolysates.Journal of Agricultural and Food Chemistry,2011, 59 (20), 10927-10933.

52. Xiao, J.H.; Zhang, H.*; Niu, L.Y.; Wang, X.G.,Efficient Screening of a Novel Antimicrobial Peptide from Jatropha curcas by Cell Membrane Affinity Chromatography.Journal of Agricultural and Food Chemistry, 2011, 59, 1145–1151.

53. Xiao, J.H.; Zhang, H.*; Niu, L.Y.; Wang, X.G.; Lu, X., Evaluation of Detoxification Methods on Toxic and Antinutritional Composition and Nutritional Quality of Proteins in Jatropha curcas Meal.Journal of Agricultural and Food Chemistry, 2011, 59, 4040–4044.

54. Xiao, J.H.; Zhang, H.*; Niu, L.Y.; Ding, S., Characterizations of interaction between antimicrobial peptide (JCpep7) and living staphylococcus aureus used as pseudostationary phase in capillary electrochromatography.Analytical Methods, 2011, 3(11), 2579-2584.

55. Xiao, J.H.; Zhang, H.*, Comparative evaluation of Jatropha curcas L. seed meals obtained by different methods of defatting on toxic, antinutritional and nutritive factors.Journal of Food Science and Technology, 2011, 1-7.

56. Zhang, J.H.; Zhang, H.*; Wang, L.; Guo, X.N.; Wang, X.; Yao, H.Y., Isolation and identification of antioxidative peptides from rice endosperm protein enzymatic hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS/MS.Food Chemistry, 2010, 119, (1), 226-234.

57. Lü, Y.G.; Zhang, H.*; Wang, L; Guo, X.N.; Yao, H.Y., A novel method for the continuous production of gamma-aminobutyric acid using immobilized rice bran.Biocatalysis and Biotransformation, 2010, 28(3)

58. Lü, Y.; Zhang, H.*; Meng, X.; Wang, L.; Guo, X.N., A Validated HPLC Method for the Determination of GABA by Pre-Column Derivatization with 2, 4-Dinitrofluorodinitrobenzene and Its Application to Plant GAD Activity Study.Analytical Letters, 2010, 43, (17), 2663-2671.

59. Wang, L.; Xu, D.X.; Lü, Y.G.; Zhang, H.*, Purification and biochemical characterisation of a novel glutamate decarboxylase from rice bran.Journal of the Science of Food and Agriculture,2010, 90, (6), 1027-1033.

60. Wang, L.; Liu, M.; Guo, X.N.; Lü, Y.G.; Zhang, H.*,Purification of calmodulin from rice bran and activation of glutamate decarboxylase by ca2+/calmodulin.Journal of the Science of Food and Agriculture,2010, 90, (4), 669-675.

61. Lü, Y.G.; Zhang, H.*; Meng, X.Y.; Wang, L.; Guo, X.N.; Tao, G.J., Determination of Glutamate Decarboxylase Activity in Plant by Pre-column 30 Derivatization with 2,4-Dinitrophenylhydrazine.Chinese Journal of Analytical Chemistry, 2009-03

62. Zhang, C.; Ma, Y.; Zhao, X.Y.; Zhang, H.*; Yao, H.Y., Determination of primary structure of winter-wheat-bran antifreeze protein.Chinese Journal of Analytical Chemistry,2009, 05.

63. Zhang, C.; Zhang, H.*; Zhao, X. Y.; Ma, Y.; Yao, H. Y., The secondary structure of winter-wheat-bran antifreeze protein determined by FTIR and CD spectrum.Spectroscopy & Spectral Analysis, 2009, 29(7), 1764-1767.

64. Zhang, J.H.; Zhang, H.*; Wang, L.; Guo, X.N.; Wang, X.; Yao, H.Y.,Antioxidant activities of the rice endosperm protein hydrolysate: identification of the active peptide.European Food Research and Technology,2009, 229, (4), 709-719.

65. Zhang, C.; Zhang, H.*; Wang, L.; Guo, X., Effect of carrot (Daucus carota) antifreeze proteins on texture properties of frozen dough and volatile compounds of crumb.LWT-Food Science and Technology,2008, 41, (6), 1029-1036.

66. Zhang, C.; Zhang, H.*; Wang, L., Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough.Food Research International,2007, 40, (6), 763-769.

67. Zhang, C.; Zhang, H.*; Wang, L.; Gao, H.; Guo, X.N.; Yao, H.Y., Improvement of texture properties and flavor of frozen dough by carrot (Daucus carota) antifreeze protein supplementation.Journal of Agricultural and Food Chemistry, 2007, 55, (23), 9620-9626.

68. Zhang, C.; Zhang, H.*; Wang, L.; Zhang, J.; Yao, H.Y., Purification of antifreeze protein from wheat bran (Triticum aestivum L.) based on its hydrophilicity and ice-binding capacity.Journal of Agricultural and Food Chemistry,2007, 55, (19), 7654-7658.

69. Zhang, C.; Zhang, H.*; Wang, L.; Yao, H.Y., Validation of antifreeze properties of glutathione based on its thermodynamic characteristics and protection of baker's yeast during cryopreservation.Journal of Agricultural and Food Chemistry,2007, 55, (12), 4698-4703.

70. Zhang, H.; Yao, H.; Chen, F.; Wang, X., Some molecular properties of glutamate decarboxylase from rice germ.Food Chemistry, 2007, 105, (1), 65-71.

71. Zhang, H.; Yao, H.Y.; Chen, F.; Wang, X., Purification and characterization of glutamate decarboxylase from rice germ.Food Chemistry, 2007, 101, (4), 1670-1676.

72. Zhang, H.; Yao, H.Y., Spectroscopic characterization of glutamate decarboxylase from rice germ[J].Chinese Journal of Analytical Chemistry, 2006, 05.

73. Zhang, H.; Chen, F.; Xi, W.; Yao, H.Y., Evaluation of antioxidant activity of parsley (petroselinum crispum) essential oil and identification of its antioxidant constituents.Food Research International, 2006, 39(8), 833-839.

1)国家科学技术进步二等奖（2005年度）：稻米及其副产品高效增值深加工技术

2)中国商业联合会科学技术奖一等奖(2016年度)：基于表面增强拉曼技术的食品安全快速检测的应用

3)中国商业联合会科学技术奖一等奖(2022年度)：植物源生物活性成分研究及应用开发

4)中国轻工业联合会技术进步奖二等奖（2015年度）:食品包装材料中污染物的表面增强拉曼光谱快速检测方法研究及应用

5)广东省科学技术二等奖（2013年度）：食品接触材料及制品质量安全关键研究与应用

6)中国商业联合会科技进步二等奖（2010年）：食品容器和包装材料中有毒有害物质迁移规律及快速检测技术的研究

2004年入学

硕士：卢鑫

2005年入学

博士：张超

硕士：马晓博、奚海燕、张运艳

2006年入学

博士：吕莹果、张君慧

硕士：马晓佩、彭杰、陈伟畅、张峰、马坤

2007年入学

博士：张友维、Jauricque Ursulla Kongo-Dia-Moukala

硕士：李伦、高云中、王秀军、孟祥勇、张慧娟

2008年入学

博士：李婷婷、CHEICKNA DAOU

硕士：管娜娜、柳杰、潘晶、张丙华、章海燕、赵殷勤、丁香丽

2009年入学

博士：肖建辉、刘国艳、张慧娟

硕士：徐杰、姜平、葛磊、冯俊敏、杜江美、张艳杰

2010年入学

博士：申迎宾、丁香丽

硕士：张媛媛、赵兰涛、苗欣、夏肖肖、陈姗姗

2011年入学

博士：唐文婷、周建中、刘忆冬、张艳杰

硕士：陈思思、杨凌霄、张才科、苑华宁、程李琳、刘文华、罗洁、花丹、刘京

2012年入学

博士：张若杰、苗欣、Al-Farga Ammar

硕士：龙佩、胡柏、张宇、张冬媛、陆晓婷、邓芝串、文伟

2013年入学

博士：程李琳

硕士：孙娟、王超群、张浩、刘通通、林雅丽

2014年入学

博士：齐雅静、刘玫

硕士：孙丽洁、李诗炜、卢丹妮、崔亚楠

2015年入学

博士：张浩

硕士：蔡媛媛、夏钰、朱建鸿

2016年入学

博士：李晓静、朱玲

硕士：陈若瑄、马毓、唐娜

2017年入学

博士：李培燕、杨丹

硕士：毕仕林、李东泽、将依然