张佳莹

　　 　　

张佳莹，女，博士，副教授，硕士生导师。

一、 学习工作经历

2020.07-至今 西北农林科技大学食品科学与工程学院，副教授

2014.09-2020.06 甘肃农业大学，硕博连读

2018.10-2020.04 美国普渡大学，联合培养博士

二、研究领域

主要从事畜产食品科学研究，涉及乳、肉及其制品基础应用科学、生产工艺技术、品质控制技术、新产品研发等。

三、开设课程

承担本科生《学术英文沟通与交流》、《食品原料学》和《食品发酵工艺学》等课程。

四、科研项目

1. 线粒体蛋白磷酸化对细胞凋亡调控肌肉特异性嫩化的影响机制，国家自然科学基金青年项目，主持。

2. 冷等离子体改性酪蛋白复合山药多糖膜的制备及在肉类保鲜中的应用，陕西省重点研发一般项目，主持。

3. 药食同源功能性低乳糖配方羊奶粉开发与应用示范，三原县科技发展计划项目，主持。

4. 富含免疫活性蛋白的冻干羊乳产品研发与示范项目子课题：羊乳冻干粉产品调节免疫活性功能验证，横向课题，主持。

5. Hsp27对肌肉特异性肌原纤维蛋白降解的影响，科研启动项目，主持。

6. 参与校企合作项目5项：包括运动营养奶粉、无乳糖配方羊奶粉、驼乳产品、婴配羊奶粉等产品的开发以及鲜羊乳贮运保鲜技术研究。

五、发表论文

肉品方向：

1. Ma, G. Y.¹, Zhang, J. Y.¹, Wang, Z., Yu, Q. L., & Han, L. (2023). Effects of muscle-specifc oxidative stress on protein phosphorylation and its relationship with mitochondrial dysfunction, muscle oxidation, and apoptosis. Food Chemistry, 427, 136737.

2. Zhang, J. Y., Wang, S. S., & Ge, W. P. (2022). Mechanisms of mitochondrial apoptosis-mediated meat tenderization based on quantitative phosphoproteomic analysis. Foods, 11, 3751.

3. Zhang, J. Y., Ge, W. P., & Yu, Q. L. (2021). Structural evaluation of cytochrome c by Raman spectroscopy and its relationship with apoptosis and protein degradation in postmortem bovine muscle. Food Chemistry, 362, 130189.

4. Zhang, J. Y., Ma, D. Y., & Kim, Y. H. B. (2020). Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging. Food Chemistry, 319, 126571.

5. Zhang, J. Y., Yu, Q. L., Han, L., Han, M. S., & Han, G. X. (2020). Effects of lysosomal iron involvement in the mechanism of mitochondrial apoptosis on postmortem muscle protein degradation. Food Chemistry, 328, 127174.

6. Zhang, J. Y., Li, M. Q., Yu, Q. L., Han, L., & Ma, Z. L. (2019). Effects of lysosomal-mitochondrial apoptotic pathway on tenderness in postmortem bovine longissimus muscle. Journal of Agricultural and Food Chemistry, 67, 4578-4587.

7. Zhang, J. Y., Guo, Z. B., Yu, Q. L., Han, L., Han, M. S., & Zhu, Y. M. (2018). Study on the apoptosis mediated by apoptosis-inducing factor and influencing factors of bovine muscle during postmortem aging. Food Chemistry, 266, 359-367.

8. Zhang, J. Y., Yu, Q. L., Han, L., Chen, C., Li, H., & Han, G. X. (2017). Study on the apoptosis mediated by cytochrome c and factors that affect the activation of bovine longissimus muscle during postmortem aging. Apoptosis, 22, 777-785.

9. Zhang, J. Y., Yang, Z. Y., Yang, Y. Y., Yu, Q. L., Han, L., Cao, H., & Zhang, W. H. (2017). Development of a flavor fingerprint by GC-MS with chemometric method for volatile compounds of yak and yellow cattle bone soup. Food Analytical Methods, 10, 943-954.

10. Zhang, J. Y., Ma, D. Y., & Kim, Y. H. B. (2019). Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging. 65th International Congress of Meat Science and Technology, 774-776.

11. 张佳莹, 余群力, 韩玲, 李航, 殷元虎, 韩明山. 溶酶体组织蛋白酶参与宰后牛肉凋亡诱导因子介导的细胞凋亡过程[J]. 农业机械学报, 2018, 49: 354-360.

12. 张佳莹, 郭兆斌, 韩玲, 余群力, 韩广星, 张巨会. 低场核磁共振研究肌肉保水性的研究进展[J]. 肉类研究, 2016, 30: 36-39.

13. 张佳莹, 陈骋, 韩玲, 余群力, 韩广星, 朱跃明. 脂质氧化产物对牛肉肌红蛋白稳定性及高铁肌红蛋白还原能力的影响[J]. 第十四届中国肉类科技大会, 呼和浩特, 中国, 2016.7.22-2016.7.23.

乳品方向：

1. Zhang, J. Y., Song, J. Q., Wang, S. S., Su, Y. Y., Wang, L. L., & Ge, W. P. (2024). The casein in sheep milk processed by cold plasma technology: Phosphorylation degree, functional properties, oxidation characteristics, and structure. Food Chemistry, 457, 140140.

2. Zhang, J. Y., Wang, S. S., Lu, Q. D., Kong, L. Q., & Ge, W. P. (2023). Effect of microwave heating on physicochemical properties, protein composition and structure, and micromorphology of camel and bovine milk samples. Journal of Food Composition and Analysis, 122, 105468.

3. Wang, S. S., Liu, Z. J., Song, Y. X., Zhang, Y., Zhao, L. L., Zhang, L., Lü, X., Wang, H. Y., Zhang, X. M., Zhang, J. Y.*, & Ge, W. P.* (2023). Characterization and comparison of lipids from human and ewe colostrum based on lipidomics analysis. Food Chemistry, 400, 133998.

4. Wang, S. S., Liu, Y. Y., Zhang, Y., Lü, X., Zhao, L. L., Song, Y. X., Zhang, L., Jiang, H., Zhang, J. Y.*, & Ge, W. P.* (2022). Processing sheep milk by cold plasma technology: Impacts on the microbial inactivation, physicochemical characteristics, and protein structure. LWT – Food Science and Technology, 153, 112573.

5. Wang, S. S., Liu, S. Y., Hao, G., Zhao, L. L., Lü, X., Wang, H. Y., Wang, L., Zhang, J. Y.*, & Ge, W. P.* (2022). Antimicrobial activity and mechanism of isothiocyanate from Moringa oleifera seeds against Bacillus cereus and Cronobacter sakazakii and its application in goat milk. Food Control, 139, 109067.

六、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A209

Email: jyzhang@nwafu.edu.cn