张金

　　 　　

张金，女，1996年生，内蒙古巴彦淖尔人，中共党员，博士，食品科学与工程学院副教授。

一、学习经历

2021.09-2025.06，江南大学，食品科学与工程专业，工学博士

2024.07-2025.07，新加坡国立大学，食品科学与技术系，CSC联合培养博士

2018.09-2021.06，江南大学，食品科学与工程专业，工学硕士

2014.09-2018.06，天津科技大学，食品科学与工程专业，工学学士

二、工作经历

2025.07-至今，西北农林科技大学食品科学与工程学院，副教授

三、主要研究方向

l 油炸食品降脂机制研究

l 油炸食品组分相互作用研究

l 果蔬方便食品的研究与开发

四、主要研究成果

（一）发表主要论文

1. Jin Zhang, Yang Ni, Jinwei Li, Xiaowei Yan*, Liuping Fan*. Effects of starch-tea polyphenol complexes on the structure features of reconstituted doughs and oil absorption of potato crisps. Food Chemistry, 2025, 463, 141277.

2. Jin Zhang, Yang Ni, Liuping Fan, Jinwei Li*. Effect of non-inclusive complex between starch and tea polyphenol on oil uptake in restructured potato chips. Food Bioscience, 2025, 68, 106654.

3. Jin Zhang, Jinwei Li, Liuping Fan*. Application of innovative techniques in modifying microstructures and reducing oil uptake of fried food: A review. Food Research International, 2024, 196, 115049.

4. Jin Zhang, Jinwei Li, Liuping Fan*. Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps. International Journal of Biological Macromolecules, 2024, 268, 131844.

5. Jin Zhang, Jinwei Li, Liuping Fan*. Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method. Journal of Food Composition and Analysis, 2024, 129, 106129.

6. Jin Zhang, Yang Ni, Jinwei Li, Liuping Fan*. The effects of adding various starches on the structures of restructured potato-based dough and the oil uptake of potato chips. Journal of the Science of Food and Agriculture, 2024, 104, 12, 7194-7203.

7. Jin Zhang, Peibin Yu, Liuping Fan*, Yong Sun. Effects of ultrasound treatment on the starch properties and oil absorption of potato chips. Ultrasonics Sonochemistry, 2021, 70, 105347.

8. Jin Zhang, Tingting Xie, Liuping Fan*. Improving the quality and reducing oil absorption of fried potato chips by ultrasound pretreatment. LWT-Food Science and Technology, 2021, 148, 111763.

9. Jin Zhang, Liuping Fan*. Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips. Ultrasonics Sonochemistry, 2021, 74, 105548.

10. Jin Zhang, Ying Liu, Liuping Fan*. Effect of pore characteristics on oil absorption behavior during frying of potato chips. Innovative Food Science & Emerging Technologies, 2020, 66, 102508. 

11. Zhengwei Zhang, Jin Zhang, Liuping Fan*, Paul A. Kilmartin*. Degradation of cyanidin-3-O-glucoside induced by antioxidant compounds in model Chinese bayberry wine: Kinetic studies and mechanisms. Food Chemistry, 2022, 373, 131426.

（二）专利

1. 李进伟、张金、范柳萍。一种富含茶多酚低脂复合薯片及其制备方法，国家发明专利，专利号：202311735434.1

2. 张金、刘子瀚、申雪莲、路会丽、散宸仪。一种低脂复合薯片及其制备方法，国家发明专利，专利号：2025113560033

五、联系方式

通讯地址：陕西省杨凌示范区西农路22号西北农林科技大学食品学院A209

邮编：712100

E-mail: jinzhang@nwafu.edu.cn