張濤，男，博士，講師
辦公室：南京財(cái)經(jīng)大學(xué)仙林校區(qū)食工樓124
通訊地址：江蘇省南京市棲霞區(qū)文苑路3號(hào) 郵箱(Email)：zhangtao@nufe.edu.cn
教育工作經(jīng)歷：
2015.09-2020.06 中國(guó)海洋大學(xué)，食品科學(xué)，博士；
2017.10-2019.09 荷蘭瓦赫寧根大學(xué)，物理化學(xué)與軟物質(zhì)組，博士聯(lián)合培養(yǎng)；
2012.09-2015.06 中國(guó)海洋大學(xué)，水產(chǎn)品加工與貯藏工程，碩士；
2008.09-2012.06 武漢輕工大學(xué)，食品質(zhì)量與安全專業(yè)，學(xué)士；
教學(xué)工作：
主講《食品化學(xué)》、《食品原料學(xué)》等課程，指導(dǎo)本科生畢業(yè)論文及畢業(yè)設(shè)計(jì)、“互聯(lián)網(wǎng)+”和創(chuàng)新創(chuàng)業(yè)項(xiàng)目等。
科研工作：
主要研究方向:
1. 水產(chǎn)品加工與保鮮，重點(diǎn)圍繞海洋來(lái)源的預(yù)制、即食及多形態(tài)結(jié)構(gòu)食品進(jìn)行研究；
2. 以動(dòng)植物蛋白與多糖相互作用構(gòu)建凝膠體系，進(jìn)行軟物質(zhì)結(jié)構(gòu)功能創(chuàng)新與應(yīng)用；
3. 農(nóng)產(chǎn)品精深加工及副產(chǎn)物綜合利用及功能特性挖掘。
主持在研科研項(xiàng)目：
1. 國(guó)家自然科學(xué)基金面上項(xiàng)目，32372264；
2. 江蘇省自然科學(xué)基金青年項(xiàng)目，BK20210674；
3. 江蘇省高等學(xué)校基礎(chǔ)科學(xué)（自然科學(xué)）面上項(xiàng)目，21KJB240003;
4. 農(nóng)業(yè)農(nóng)村部水產(chǎn)品加工重點(diǎn)實(shí)驗(yàn)室開放基金課題，NYJG202103，
5. 南京市留學(xué)人員科技創(chuàng)新項(xiàng)目。
代表性科研論文：
1. Zhang, T., Chen, S., Xu, X., Zhuang, X., Chen, Y., Xue, Y., ... & Jiang, N. (2023). Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved. Food Hydrocolloids, 134, 108034.
2. Han, J., Sun, Y., Zhang, T.*, Wang, C., Xiong, L., Ma, Y., ... & Jiang, N. (2023). The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles. Ultrasonics Sonochemistry, 92, 106259.
3. Zhang, T., de Vries, R., Xu, X., Xue, Y., & Xue, C. (2021). Microstructural changes during alkali-and heat induced gelation of konjac glucomannan. Food Hydrocolloids, 114, 106552.
4. Xu, X.*, Chen, A., Ge, X., Li, S., Zhang,T.*, Xu, H. (2020). Chain conformation and physicochemical properties of polysaccharide (glucuronoxylomannan) from Fruit Bodies of Tremella fuciformis. Carbohydrate Polymers, 245，116354.
5. Liu, X., Zhang, T.#, Xue, Y., & Xue, C. (2019). Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage. Food Hydrocolloids, 87, 772-782.
6. Zhang, T., Xin, X., Xue, Y., Zhao, Y., & Xue, C. (2018). Reduction of formaldehyde residues induced by the thermal decomposition of trimethylamine oxide during the processing and storage of jumbo squid (Dosidicus gigas). LWT, 97, 676-683.
7. Zhang, T., Xu, X., Li, Z., Wang, Y., Xue, Y., & Xue, C. (2018). Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi. Food Research International, 105, 821-827.
8. Zhang, T., Xu, X., Ji, L., Li, Z., Wang, Y., Xue, Y., & Xue, C. (2017). Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan. Food Research International, 100, 361-368.
9. Zhang, T., Xue, Y., Li, Z., Wang, Y., Yang, W., & Xue, C. (2016). Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp (Hypophthalmichthys nobilis). Innovative Food Science & Emerging Technologies, 34, 16-23.
10. Zhang, T., Li, Z., Wang, Y., Xue, Y., & Xue, C. (2016). Effects of konjac glucomannan on heat- induced changes of physicochemical and structural properties of surimi gels. Food Research International, 83, 152-161.
11. Zhang, T., Xue, Y., Li, Z., Wang, Y., Yang, W., & Xue, C. (2015). Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis). Food and Bioprocess Technology, 8(1), 181-190.
12. Zhang, T., Xue, Y., Li, Z., Wang, Y., & Xue, C. (2015). Effects of deacetylation of konjac glucomannan on Alaska pollock surimi gels subjected to high-temperature (120 °C) treatment. Food Hydrocolloids, 43, 125-131.
