姓名：张燕
职称：教授、131创新型人才工程第一层次人选、博士生导师

一、教育背景

1989.09–1993.07     河北农业大学农学院  本科

1994.09–1997.07     华中农业大学食品科学技术学院  硕士

2001.09–2005.04     天津科技大学食品工程与生物技术学院  博士

二、工作经历
1997.07–2018.01 天津科技大学，助教，讲师，副教授，教授

2009.09–2010.03 美国FDA食品安全与技术研究中心，访问学者

2018.01–至今南开大学，教授

三、研究方向
 1. 食品加工过程中健康危害物的产生机制，危害作用及膳食干预机制

2. 食品加工过程质量与安全控制技术

四、主持的主要科研项目

1. 国家自然基金面上项目，原花青素预防膳食杂环胺诱导结肠损伤的分子机制研究，（批准号：32072332,起止时间：2021.1-2024.12, 58万元）

2. “十三五”国家重点研发计划课题，乳制品热加工副产物减控技术及香精色素添加剂等的安全应用示范, （批准号：2018YFC1604203, 起止时间：2018.12-2021.12, 512万元）

3. “十三五”国家重点研发计划子课题，中华传统油炸谷物食品工业化加工关键技术及质量控制，（批准号：2016YFD0400401, 起止时间：2016.7-2021.12, 95万元）

4. 国家自然基金面上项目，黄酮类物质抑制膳食中杂环胺产生的作用机理研究（批准号：31471669, 起止时间：2015.01-2018.12，80万元）

5. “十二五”国家科技支撑计划子课题，乳制品关键危害因素检测与控制技术研究与开发（批准号：2013BAD18B11, 起止时间：2013.1-2016.12, 255万元）

6. “十二五”国家863计划子课题，食品表征属性与品质识别新技术及设备研究（批准号：2011AA100807,起止时间：2011.1-2015.12, 180万元）

7.“十一五”国家科技支撑计划，食品安全快速检测技术研究与新产品开发（批准号：2009BADB9B03, 起止时间：2009.1-2011.12，434万元）

8. “十一五” 科技支撑计划子课题，农药、兽药抗体高效制备技术及其快速检测试剂盒的研制，（批准号：2006BAK02A09, 起止时间：2006.1-2008.12, 80万元）

9. 天津市科技计划项目，畜禽水产品污染物快速检测产品开发与应用，（批准号：14ZCDGNC00098, 起止时间：2014.9-2017.9, 100万元）

10. 天津市科技计划基础重点项目，牛奶中致敏性青霉素降解产物的形成及快速检测技术研究，（批准号：09JCZDJC19400, 起止时间：2009.10-2011.9, 20万元）

五、学术兼职

1.中国食品科学技术学会食品真实性与溯源分会，理事；

2. 中国研究型医院学会过敏医学专业委员会过敏学组，委员；

六、近五年发表SCI收录论文

1.        Dan Li, Zhi Li, Caiyi Qiu, Bo Peng, Yan Zhang*, Hongwen Sun, and Shuo Wang*. (2021). 2-Amino-3-methylimidazo[4,5-f]quinoline induced oxidative stress and inflammation via TLR4/MAPK and TLR4/NF-κB signaling pathway in zebrafish (Danio rerio) livers, Food and Chemical Toxicology, 157, 112583.

2.        Xiuli Zhao, Zeping Shao, Xiaofei Zhou, Xiaoxu Chen, Nan Hu, Yan Zhang*, and Shuo Wang*. (2021). Sub-chronic exposure to PhIP induces oxidative damage and DNA damage, and disrupts the amino acid metabolism in the colons of Wistar rats, Food and Chemical Toxicology,153, 112249.

3.        Zhonghui Han, Jianxin Gao, Shunyang Zhang, Yan Zhang*, andShuo Wang. (2021) Simultaneously mitigation of acrylamide, 5-hydroxymethylfurfural, and oil content in fried dough twist via different Ingredients combination and infrared-assisted deep-frying, Foods, 10, 604.

4.        Yan Zhang, Lu Dong, Jinhui Zhang, Jiaqi Shi, Yaya Wang, and Shuo Wang*. (2021). Adverse effects of thermal food processing on the structural, nutritional, and biological properties of proteins, Annual review of food science and technology, 12:259–286.

5.        Yuekun Wu, Lu Dong, Yajing Wu, Dongyan Wu, Yan Zhang*, and Shuo Wang*. (2021). Effect of methylglyoxal on the alteration in structure and digestibility of a-lactalbumin, and the formation of advanced glycation end products under simulated thermal processing, Food Science &Nutrition, 2, 1–9.

6.        Xiuli Zhao, Hengchao Liu, Xiaofei Zhou, Xiaoxu Chen, Nan Hu, Yan Zhang*, and Shuo Wang*. (2021). 2‑Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine induced colon injury by disrupting the intestinal bacterial composition and lipid metabolic pathways in rats, Journal of Agricultural and Food Chemistry, 69, 437−446.

7.        Xiuli Zhao, Yuekun Wu, Hengchao Liu, Nan Hu, Yan Zhang*, and Shuo Wang*. (2021). Grape seed extract ameliorates PhIP-induced colonic injury by modulating gut microbiota, lipid metabolism, and NF-κB signaling pathway in rats, Journal of Functional Foods, 78, 104362.

8.        Xiaoxu Chen, Yuekun Wu, Yaozhong Hu, Yan Zhang*, and Shuo Wang. (2021). Lactobacillus rhamnosus GG reduces β-conglycinin-allergy-Induced apoptotic cells by regulating bacteroides and bile secretion pathway in intestinal contents of BALB/c Mice, Nutrients, 13, 55.

9.        Xiaoxu Chen, Xiuli Zhao, Yaozhong Hu, Bowei Zhang, Yan Zhang*, and Shuo Wang*. (2020). Lactobacillus rhamnosus GG alleviates β-conglycinin induced allergy by regulating the T cell receptor signalling pathway, Food & Function, 11, 10554–10567.

10.     Jingmin Liu, Chunyang Li, Feier Yang, Ning Zhao, Shiwen Lv, Jichao Liu, Lijun Chen, Ze He, Yan Zhang*, and Shuo Wang*. (2020). Assessment of migration regularity of phthalates from food packaging materials, Food Science &Nutrition, 8, 5738–5747.

11.     Yuekun Wu, Lu Dong, Hengchao Liu, Zhiyan Niu, Yan Zhang*, and Shuo Wang*. (2020). Effect of glycation on the structural modification of β-conglycinin and the formation of advanced glycation end products during the thermal processing of food, European Food Research and Technology, 246, 2259–2270.

12.     Xiuli Zhao, Hengchao Liu, Yajing Wu, Nan Hu, Ming Lei, Yan Zhang*, and ShuoWang*. (2020). Intervention with the crude polysaccharides of Physalis pubescens L.mitigates colitis by preventing oxidative damage aberrant immuneresponses and dysbacteriosis, Journal of Food Science, 85(8), 2596–2607.

13.     Jingmin Liu, Chunyang Li, Ning Zhao, Zhihao Wang, Shiwen Lv, Jichao Liu, Lijun Chen, Jun Wang, Yan Zhang*, and Shuo Wang*. (2020). Migration regularity of phthalates inpolyethylene wrap film of food packaging, Journal of Food Science, 85, 2105-2113.

14.     Jinhui Zhang, Zeping Shao, Yaozhong Hu, Bing Liu, Yan Zhang*, and Shuo Wang*. (2020). Formation of creatinine thermal degradation product and its rolein participation in the radical pathway of forming the pyridine ring of2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), Food Chemistry, 312, 126083.

15.     Nan Hu, Ming Lei, Xiuli Zhao, Yuanyifei Wang, Yan Zhang*, and Shuo Wang*. (2020). Analysis of microbiota in Hainan Yucha during fermentation by 16S rRNA gene high-throughput sequencing, Journal of Food Processing and Preservation, 44, 14523.

16.     Jiaqi Shi, ZepingShao,Honglei Li, YanZhang*, and Shuo Wang*. (2019). Co-extraction and co-purification coupled with HPLC-DAD for simultaneous detection of acrylamide and 5-hydroxymethyl-2-furfural in thermally processed foods, Molecules, 24(20), 3734.

17.     Zhonghui Han, Jianxin Gao, Jiaqi Li, Yan Zhang*, Yanan Yang, and Shuo Wang*. (2019). Mitigation of 3-deoxyglucosone and5-hydroxymethylfurfural in brown fermentedmilk via an alternative browning process basedon the hydrolysis of endogenous lactose, Food& Function, 10, 2022–2029.

18.     Lu Dong, Yuekun Wu, Wenxiang Wang, Yajing Wu, Yan Zhang*, and Shuo Wang*. (2019). Structural modification and digestibility change of β-lactoglobulin modified by methylglyoxal with the simulated reheating of dairy products, Food Chemistry, 288, 276-282.

19.     Jun Guo, Runmin Zhao, Jiaqi Li, Dongyan Wu, Qiyue Yang, Yan Zhang*, and Shuo Wang*. (2019). Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems, Journal of the Science of Food and Agriculture, 99, 4993–4999.

20.     Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang*, and Shuo Wang*. (2019). Formation and alterations of the potentially harmful Maillard reaction products during the production and storage of brown fermented milk, Molecules, 24, 272.

21.     Yiyuan Chen, Minling Ding, Jiaqi Li, Wei Sheng, Bing Liu, Yan Zhang*, and Shuo Wang*. (2018). Fluorescence quenching immunoaffinity test column with quantum dots as fluorescence donors for the quick detection of malachite green and crystal violet in aquatic products, Food Analytical Methods, 11, 3362–3370.

22.     Yan Zhang, Wei Wang, Rourou Zhou, Jian Yang, Wei Sheng, Jun Guo, and Shuo Wang*. (2018). Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity, and structure of major allergens in egg, Food and Agricultrual Immunology, 29(1), 412–423.

23.     Chundi Yu, Zeping Shao, Jinhui Zhang, Bing Liu, Lingjie Kong, Yan Zhang*, and Shuo Wang*. (2018). Dual effects of creatinine on the formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b]pyridine (PhIP),Journal of Food Science, 83(2), 294–299.

24.     Zeping Shao, Zhonghui Han, Jinhui Zhang, Yan Zhang*, and Shuo Wang*. (2018). Inhibition effects of flavonoids on 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-3,7,8-trimethylimidazo[4,5-f] quinoxaline formation and alkoxy radical scavenging capabilities of flavonoids in a model system, Journal of the Science of Food and Agriculture, 98, 2908–2914.

25.     Zhonghui Han, Bing Liu, Zhiyan Niu, Yan Zhang*, Jianxin Gao, Lei Shi, Shujun Wang, and Shuo Wang*, Role of α‑dicarbonyl compounds in the inhibition effect of reducing sugars on the formation of 2‑Amino-1-methyl-6-phenylimidazo[4,5‑b]pyridine, Journal of Agricultural and Food Chemistry, 2017, 65, 10084–10092.

26.     Yan Zhang, Jian Yang, Yang Lu, Dongyue Ma, Muge Qi, and Shuo Wang*. (2017). A competitive direct enzyme-linked immunosorbent assay for the rapid detection of deoxynivalenol: development and application in agricultural products and feedstuff, Food and Agricultrual Immunology, 28(3), 516–527.

27.     Yan Zhang*, Jieqiong Zhang, Wei Sheng, Shuo Wang, and Tong-Jen Fu*. (2016). Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins, Food Chemistry, 199, 856–861.

28.     Chundi Yu, Zeping Shao, Bing Liu, Yan Zhang*, and Shuo Wang*. (2016). Inhibition of 2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation by alkoxy radical scavenging of flavonoids and theirquantitative structure-activity relationship in a model system, Journal of Food Science, 81(8), 1908–1913.

七、荣誉和奖励

1. 2015年中国专利优秀奖（第三完成人）

2. 2014年天津市专利金奖（第三完成人）

3. 2012年国家科技进步二等奖（第六完成人）

4. 2010年天津市科技进步一等奖（第五完成人）

5. 2009年教育部科技进步二等奖（第三完成人）

6. 2009年天津市自然科学二等奖（第四完成人）

7. 2005年天津市科技进步二等奖（第三完成人）

八、联系方式
1.通讯地址：天津市津南区同砚路38号澳门永利集团3044  333办公室
 2.电话：022-85358730
 3.E-mail：yzhang@nankai.edu.cn