张充

教授博士生导师

个人信息

所在单位：食品科技学院
学历：博士研究生毕业
学位：理学博士学位

联系方式

邮箱：zhangchong@njau.edu.cn

研究方向

农产品资源高值化利用生物技术

食品酶学与合成生物学

科研论文

当前位置: 中文主页 - 科学研究 - 科研论文

Chang Tingting,Bian Luyao,Li Ganghua,Zhang Chong.Action of microbial transglutaminase (MTGase) on the processing properties of glutinous rice flour and the quality attributes of sweet dumplings and in vitro digestion,FOOD CHEMISTRY,2025,462(通讯作者)
Zhu Shuangying, Shan Kai, Xu Yuyan, Zhang Chong, Xiao Hongmei, Song Wei, Dong Mingsheng, Zhang Chuang.The protective mechanism of soy peptides in enhancing stress resistance of Lacticaseibacillus rhamnosus GG during thermal convective drying,FOOD HYDROCOLLOIDS,2025,(参与作者)
王宏千,戴勤宇,朱芮,张充,韩永斌,李丹丹,陶阳.超声、红外耦合热风干制可得然胶传质模型构建及品质分析,食品工业科技,2024,(参与作者)
Bian Luyao,Zhang Silu,Chang Tingting,Zhang Jiacheng,Zhu Xiaoyu,Zhang Chong.Enhanced catalytic performance and pH stability of Streptomyces Laccase Y230R and its degradation of malachite green,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,277(通讯作者)
Zhang Kai,Wang Lijuan,Lyu Yunbing,Zhou Jiayi,Zhang Lu,Zhang Chong.The effect of protein-glutaminase from Chryseobacterium proteolyticum on physicochemical and functional properties of high-temperature soybean meal protein,INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES,2024,277(通讯作者)
Zhang Lu, You Yuye, Zhang Kai, Li Ganghua, Zhang Chong.Improving solubility of rice protein powder by modifying its physicochemical properties by ultrasound-assisted protein-glutaminase.,FOOD CHEMISTRY,2024,(通讯作者)
Xu Yuyan,Zhu Shuangying,Zeng Yajie,Zhang Chong,Dong Mingsheng,Zhang Chuang.Exploring the impact of thermal convective drying behaviours on intestinal-targeted delivery of viable probiotics encapsulated with Eudragit? L100-trehalose,JOURNAL OF FOOD ENGINEERING,2024,369(参与作者)
Bian Luyao, Zhang Silu, Chang Tingting, Zhang Jiacheng, Zhang Chong.Engineering Site 228 of Streptomyces coelicolor Laccase for Optimizing Catalytic Activity,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2024,72(11):6019-6019(通讯作者)
Chang Tingting,Bian Luyao,Zhang Xiaoxuan,Chen Siyu,Lyu Yunbin,Li Ganghua,Zhang Chong.Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch,FOOD RESEARCH INTERNATIONAL,2024,189(共同通讯作者)
Xu Yuelong, Xin Jiajin, Lyu Yunbin, Zhang Chong.Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2024,:-(通讯作者)

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