张清

点击数:60952014-10-11 13:41:34 作者: 食品学院党委办




一、基本情况

姓  名:张清           性  别:男           出生年月:1986.08

籍  贯:四川宜宾       最高学位:工学博士

职  称:讲师           教学课程:《粮油加工工艺学》、《食品工程原理》、《食品工艺学导论》

电   话:15281259558    电子邮件:zhangqing@sicau.edu.cn

二、学习和工作经历

2014.07-至   今,四川农业大学,主要从事教学科研工作。

2011.09-2014.06,中国农业大学粮食、油脂及植物蛋白工程专业学习,获工学博士学位。

2009.09-2011.07,中国农业大学粮食、油脂及植物蛋白工程专业学习,提前攻博。

2005.09-2009.06,四川农业大学食品科学与工程专业学习,获工学学士学位。

三、教学科研及成果

1、教学方面

教学上承担本科生《粮油加工工艺学》等课程的理论及实践教学。

2、科研情况

主要研究方向为现代谷物加工理论新技术、油脂高温化学、豆制品研究与开发和粮油加工副产物增值加工利用。主持了“食用调和油的开发与产业化研究”和“地方储备粮风险防控问题研究”。参研了国家“十二五”研究课题“粗粮及杂豆食用品质改良及深度加工关键技术研究与集成示范”。主研了国家科技支撑计划子课题“地沟油鉴别技术开发研究”。完成了教育部“博士研究生学术新人奖”项目“大豆油在不同煎炸体系中的特征理化性质的变化研究”。

3、获奖情况

曾获教育部博士研究生国家奖学金、中国农业大学校长奖学金、教育部“2012年度博士研究生学术新人奖”

4、论文专著

参编:普通高等教育“十三五”精品课程建设教材《食品分析》和《粮油加工学》、“职教师资本科专业培养标准、培养方案、核心课程和特色教材开发项目”成果教材《果蔬贮藏与加工》和“十二五”普通高等教育规划教材《农产品加工工艺学》等教材4部。

近5年,发表SCI收录论文21篇(其中第一作者8篇,累积影响因子超过22),发表中文核心期刊3篇。

代表性论文:

SCI收录:

Qing Zhang, Shang Lin, Jie Li, Yuntao Liu, Wen Qin, Qun Shen, Application of matrix-assisted laser desorption ionization time-of-flight mass spectrometry for the analysis of compounds in deep-fat frying oil. Food Analytical Methods, 2016, 9(8): 2352-2363. (IF: 2.167, 2015)

Qing Zhang, A.S.M. Saleh, Qun Shen, Monitoring of changes in composition of soybean oil during deep-fat frying with different food types, Journal of the American Oil Chemists' Society, 2016, 93(1): 69-81. (IF: 1.505, 2015)

Qing Zhang, Wen Qin, Derong Lin, Qun Shen, and Ahmed S.M. Saleh, The changes in the volatile aldehydes formed during the deep-fat frying process, Journal of Food Science and Technology, 2015, 52(12): 7683-7696. (IF: 2.203, 2014)

Qing Zhang, Wen Qin, Meiliang Li, Qun Shen, and Ahmed S.M. Saleh, Application of chromatographic techniques in the detection and identification of constituents formed during food frying: A review, Comprehensive Reviews in Food Science and Food Safety, 2015, 14(5): 601-633. (IF: 4.182, 2014)

Qing Zhang, A.S.M. Saleh, Jing Chen, Peiran Sun, Qun Shen, Monitoring of thermal behavior and decomposition products of soybean oil. An application of synchronous thermal analyzer coupled with Fourier transform infrared spectrometry and quadrupole mass spectrometry, Journal of Thermal Analysis and Calorimetry, 2014, 115(1): 19-29. (IF: 2.206, 2013)

Qing Zhang, A.S.M. Saleh, Qun Shen, Discrimination of edible vegetable oil adulteration with used frying oil by low field nuclear magnetic resonance, Food and Bioprocess Technology, 2013, 6(9): 2562-2570. (IF: 4.115, 2012)

Qing Zhang, A.S.M. Saleh, Jing Chen, Qun Shen, Chemical alterations taken place during deep-fat frying based on certain reaction products: A review, Chemistry and Physics of Lipids, 2012, 165(6): 662-681. (IF: 2.571, 2011)

Qing Zhang, Cheng Liu, Zhijian Sun, Xiaosong Hu, Jihong Wu, Qun Shen, Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy, Food Chemistry, 2012, 132(3): 1607-1613. (IF: 3.655, 2011)

Jing Chen, Xin Ren,Qing Zhang, Xianming Diao, Qun Shen, Determination of protein, total carbohydrates and crude fat contents of foxtail millet using effective wavelengths in NIR spectroscopy, Journal of Cereal Science, 2013, 58(2): 241-247. (IF: 2.088, 2012)

A. S. M. Saleh,Qing Zhang, Qun Shen, Recent research in antihypertensive activity of food protein-derived hydrolyzates and peptides, Critical Reviews in Food Science and Nutrition, 2016, 56(5): 760-787. (IF: 5.492, 2015)

A. S. M. Saleh,Qing Zhang, Jing Chen, Qun Shen, Millet grains: Nutritional quality, processing, and potential health benefits, Comprehensive Reviews in Food Science and Food Safety, 2013, 12(3): 281-295. (IF: 5.053, 2012)

Peiling Liu,Qing Zhang, Qun Shen, Xiaosong Hu, Jihong Wu, Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content, LWT - Food Science and Technology, 2012, 47(2): 450-458. (IF: 2.545, 2011)

Wenhao Li, Yunfei Bai, A. S. M. Saleh,Qing Zhang, Qun Shen, Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch, Food and Bioprocess Technology, 2012, 5(6): 2233-2241. (IF: 3.703, 2011)

中文核心:

张清,王鑫,沈群.VC对面条品质的影响.食品研究与开发.2010,31(5):44~47

张清,沈群.我国食用植物油中地沟油检测技术回顾.食品科技.2010,35(10):311~314

张清,沈群.冰温保鲜平谷大桃的实验研究.食品科技,2010,35(11):70~73

下一篇:刘韫滔

上一篇:陈姝娟