张振娜

　　 　　

张振娜，女，博士，食品科学与工程学院副教授。

一、研究方向

食品加工工程新技术

食品资源高值化加工

二、学习/工作经历

2023.07-至今 西北农林科技大学食品科学与工程学院，副教授

2018.09-2023.01，江南大学，博士，食品科学与工程

2015.09-2018.06，西北农林科技大学，硕士，食品科学

2011.09-2015.06，哈尔滨商业大学，学士，食品科学与工程

三、主要研究成果

[1] Zhenna Zhang, Mengqing Zhang, Wei Zhao. Effect of starch-protein interaction on regulating the digestibility of waxy rice starch under radio frequency treatment with added CaCl₂. International Journal of Biological Macromolecules, 2023, 232, 123236.

[2] Zhenna Zhang, Yunyang Wang, Jiangang Ling, RuiJin Yang, Lin Zhu, Wei Zhao. Radio frequency treatment improved the slowly digestive characteristics of rice flour. LWT-Food Science and Technology, 2022, 154, 112862.

[3] Zhenna Zhang, Mengqing Zhang, Bin Zhang, Yunyang Wang, Wei Zhao. Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch. Food Bioscience, 2022, 47, 101616.

[4] Zhenna Zhang, Bin Zhang, Lin Zhu, Wei Zhao. Microstructure, digestibility and physicochemical properties of rice grains after radio frequency treatment. Foods, 2022, 11(12), 1723.

[5] Zhenna Zhang, Yishun Yao, Qingli Shi, Jiayao Zhao, Hongfei Fu, Yunyang Wang. Effects of radio-frequency-assisted blanching on the polyphenol oxidase, microstructure, physical characteristics, and starch content of potato. LWT-Food Science and Technology, 2020, 125, 109357.

[6] Zhenna Zhang, Bin Zhang, Ruijin Yang, Wei Zhao. Recent developments in the preservation of raw fresh food by pulsed electric field. Food Reviews International, 2020, 1-19.

[7] Zhenna Zhang, Juan Wang, Xueying Zhang, Qingli Shi, Le Xin, Hongfei Fu, Yunyang Wang. Effects of radio frequency assisted blanching on polyphenol oxidase, weight loss, texture, color and microstructure of potato. Food Chemistry, 2018, 248, 173-182.

[8] Zhenna Zhang, Chaofan Guo, Tong Gao, Hongfei Fu, Qin Chen, Yunyang Wang. Pilot-scale radiofrequency blanching of potato cuboids: heating uniformity. Journal of the Science of Food and Agriculture, 2018, 98(1), 312-320.

[9] 张振娜, 刘祥宇, 王云阳. 果蔬烫漂护色技术应用研究进展. 食品安全质量检测学报, 2018, 9(10): 2411-2418.

四、联系方式

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

邮编：712100

E-mail：ZN.Zhang@nwafu.edu.cn