张思宇

　　 　　

张思宇，男，1991年生，博士，食品科学与工程学院副教授

一、主要研究方向

1、功能性结构脂的合成与表征

2、酚酸酯酶法合成

2、抗氧剂构效关系

3、食品分析

二、学习/工作经历

2011.9-2015.7河南工业大学食品科学与工程，工学学士、文学学士

2015.9-2017.3美国德雷克塞尔大学食品科学，理学硕士

2017.8-2020.12 美国佐治亚大学食品科学，哲学博士

2016.1-2017.7 美国费城莫耐尔化学感官中心，研究助理

2020.12-2022.5美国佐治亚大学，博士后

2022.5-2023.1美国Frontage Laboratories, Inc.加州分公司，资深科学家、生物分析部小组负责人

2023.2至今西北农林科技大学食品科学与工程学院副教授

三、主要研究成果

1) Zhang, S., Hyatt, J. R., & Akoh, C. C. (2022). Lipase-catalyzed one-step regioselective synthesis of 1, 2-dioctanoylgalloylglycerol in a solvent-free system: Optimization of reaction conditions and structural elucidation.  Food Chemistry ,  382 , 132302.

2) Jin, J., Zhang, S., & Akoh, C. C. (2022). Preparation and characterization of  sn -2 polyunsaturated fatty acids-rich monoacylglycerols from menhaden oil and DHA-single cell oil.  LWT-Food Science and Technology ,  156 , 113012. (共同一作).

3) Zhang, S., Hyatt, J. R., & Akoh, C. C. (2021). Solvent-free enzymatic synthesis of 1, 2-dipalmitoylgalloylglycerol: Characterization and optimization of reaction condition.  Food Chemistry ,  344 , 128604.

4) Zhang, S., Willett, S. A., Hyatt, J. R., Martini, S., & Akoh, C. C. (2021). Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog.  Food Chemistry ,  334 ,127584.

5) Zhang, S., & Akoh, C. C. (2020). Enzymatic synthesis of 1- o -galloylglycerol: Characterization and determination of its antioxidant properties.  Food Chemistry ,  305 , 125479.

6) Zhang, S., & Akoh, C. C. (2020). Lipase-assisted production of 1- o -galloylglycerol: Characterization and its antioxidant properties.  Journal of the American Oil Chemists' Society , 97(S1), 27-28.

7) Zhang, S., & Akoh, C. C. (2019). Solvent‐free enzymatic synthesis of 1‐ o ‐galloylglycerol optimized by the Taguchi Method.  Journal of the American Oil Chemists' Society , 96(8), 877-889.

8) Hyatt, J. R., Zhang, S., & Akoh, C. C. (2023). Combining antioxidants and processing techniques to improve oxidative stability of a  Schizochytrium algal oil ingredient with application in yogurt.  Food Chemistry, 417 ,135835.

9) Jones A., Zhang, S., Akoh C.C., & Martini S. (2023). Effect of anhydrous milk fat fraction addition to butter on water loss reduction.  International Dairy Journal ,  141 , 2023, 105618.

10) Hyatt, J. R., Zhang, S., & Akoh, C. C. (2021). Comparison of antioxidant activities of selected phenolic compounds in O/W emulsions and bulk oil.  Food Chemistry ,  349 , 129037.

11) Zhang, S., & Akoh, C. C. (2020). Antioxidant property and characterization data of 1- o -galloylglycerol synthesized via enzymatic glycerolysis.  Data in Brief , 105110.

12) Des Gachons, C. P., Avrillier, J., Gleason, M., Algarra, L., Zhang, S., Mura, E., ... & Breslin, P. A. (2016). Oral cooling and carbonation increase the perception of drinking and thirst quenching in thirsty adults.  PloS One ,  11 (9).

四、联系方式

通讯地址：陕西杨凌西农路22号西北农林科技大学食品科学与工程学院C207

邮编：712100

E-mail: szhang@nwafu.edu.cn