- 簡介
- 科研領(lǐng)域
- 學術(shù)發(fā)表
個人簡介
張意鋒，男，博士，現(xiàn)就職于北京大學，研究方向為食物安全與健康。
上海交通大學生物醫(yī)學工程專業(yè)博士研究生畢業(yè)，美國俄勒岡州立大學（Oregon State University）訪問學者。擔任《TMR Integrative Medicine》編委、《Biomedical Engineering Communications》編委、《Traditional Medicine Research》青年編委、《食品工業(yè)科技》青年編委、《實驗動物與比較醫(yī)學》青年編委、《輕工學報》青年編委、《中草藥》青年編委。從事食物安全與健康的應用基礎(chǔ)研究，發(fā)表論文50余篇，其中SCI收錄論文30余篇，部分論文入選ESI高被引論文和封面文章，申請和授權(quán)發(fā)明專利30余項，參編教材及論著12部，參與行業(yè)標準和國家標準3項，申請國際標準1項。
教育經(jīng)歷
上海交通大學生物醫(yī)學工程專業(yè)博士研究生畢業(yè)，美國俄勒岡州立大學（Oregon State University）訪問學者
工作經(jīng)歷
科研領(lǐng)域
從事食物安全與健康的應用基礎(chǔ)研究
學術(shù)發(fā)表
1. Zhang Yifeng, Bi Yuge, Wang Qi, Cheng Ka-Wing and Chen Feng. Application of high hydrostatic pressure to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chemistry, 2019, 298, 125087.
2. Zhang Yifeng, Wang Qi, Bi Yuge, Cheng Ka-Wing and Chen Feng. Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua). Food Control, 2019, 96, 9-15.
3. Zhang Yifeng, Deng Yun and Zhao Yanyun. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Scientific Reports, 2017, 7, Article number: 40021.
4. Zhang Yifeng, Li Baoguo and Han Lv. Microencapsulation of Lactobacillus acidophilus KLDS 1.0391 by electrostatic spray increases viability after in vitro digestibility. Journal of Food Process Engineering, 2017, 40: e12416.
5. Zhang Yifeng, Dai Bona, Deng Yun and Zhao Yanyun. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus). Food Chemistry, 2016, 203, 258–266.
6. Zhang Yifeng, Wang Gang, Jin Yafang, Deng Yun and Yanyun Zhao. Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles. Food Control, 2016, 60, 189-195.
7. Zhang Yifeng, Jiao Sunshan, Lian Zixuan, Deng Yun and Zhao Yanyun. Effect of single-and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (Todarodes pacificus). Journal of Food Science, 2015, 80(5), E1012-E1020.
8. Zhang Yifeng, Dai Bona, Deng Yun and Zhao Yanyun. AFM and NMR imaging of squid tropomyosin Tod p1 subjected to high hydrostatic pressure: evidence for relationships among topography, characteristic domain and allergenicity. RSC Advances, 2015, 5(89), 73207-73216.