张妍，女，汉族，1988年5月生，黑龙江省哈尔滨人。博士，副教授，博士生导师。国家高层次留学人才，黑龙江省优秀青年基金，黑龙江省青年创新人才，东北农业大学“学术骨干”及“青年才俊”称号获得者。
一、 个人简历
2019.09-至今 东北农业大学 园艺园林学院 副教授
2018.09-2019.08 东北农业大学 园艺园林学院 讲师
2017.12-至今 东北农业大学 食品学院 博士后
2013.08-2017.08 新加坡国立大学 食品科学与技术学院 博士
2011.09-2013.06 东北农业大学 食品学院 硕士
2007.09-2011.06 东北农业大学 食品学院 学士
二、 社会兼职
受邀担任lwt-food science and technology、journal of functional foods、food bioscience等国际学术top期刊审稿人。
三、 教学工作
在教学方面，讲授5门本科生课程：《园艺产品采后生理及贮运加工》、《园艺产品功能成分》、《科研论文写作》、《专业文献查阅与论文撰写实训》和《设施专业认知实践》，以及1门硕士研究生课程：《nutrition and health of small fruit 小浆果营养与健康（全英文课程）》。并积极参与大学生食品创新设计竞赛指导工作，指导学生参加sipt项目、“互联网 ”大学生创新创业大赛等，2019年获得第四届全国大学生生命科学创新创业大赛三等奖，第五届黑龙江省“互联网 ”大学生创新创业大赛铜奖。
四、 科研与成果
在科研方面，主持国家及省部级等项目/课题共15项，主要包括：国自然“青年基金”、国家重点研发计划子课题、人社部“高层次留学人才回国资助”、教育部“春晖计划”项目、黑龙江省自然科学基金“优秀青年”项目、黑龙江省人社厅“留学回国人员择优资助”等。已发表sci论文26篇，其中作为第一或通讯作者发表sci论文18篇，一区sci论文14篇，封面论文1篇，1篇论文入选esi全球前1%高被引论文；影响因子>5论文9篇，最高影响因子if=9.147，总影响因子if=138.811，h-index 11，单篇最高被引次47，总引用次509。并在国际著名学术出版机构elsevier、wiley出版2篇英文著作，在科学出版社出版1部中文专著。获得授权国家发明专利3项。
科研奖励：
黑龙江省高校科学技术成果奖一等奖，2021年
科研项目：
(1) 国家自然科学基金“青年基金”
(2) 国家人社部高层次留学人才
(3) 国家科技部重点研发计划子课题
(4) 国家教育部“春晖计划”项目
(5) 黑龙江省“优秀青年科学基金”
(6) 黑龙江省留学回国人员择优资助
(7) 黑龙江省青年创新人才培养计划
(8) 中国博士后面上项目
(9) 黑龙江省博士后特别资助
(10) 黑龙江省博士后面上项目
(11) 黑龙江省应用技术研究与开发计划项目子课题
(12) 北京食品营养与人类健康高精尖创新中心基金
(13) 农业部东北地区园艺作物生物学与种质创制重点实验室开放课题
(14) 东北农业大学esi学科提升计划项目
(15) 东北农业大学东农学者计划项目“青年才俊”及“学术骨干”
代表性论文：
(1) yan zhang, dalong li, jinli qiao, yana ni, pei liu, dejian huang, junwei huo* (2022). structure, degree of polymerization, and starch hydrolase inhibition activities of bird cherry (prunus padus) proanthocyanidins, food chemistry, 132588.
(2) yabo dong, tian lan, guo huang, lianzhou jiang, yan zhang*, xiaonan sui (2021). development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer, lwt-food science and technology, 152: 112385.
(3) yan zhang, tianyi zhang, yan liang, lianzhou jiang*, xiaonan sui* (2021). dietary bioactive lipids: a review on absorption, metabolism and health properties，journal of agricultural and food chemistry, 69(32), 8929-8943.
(4) jiayu wen#, yan zhang#, hainan jin, xiaonan sui*, lianzhou jiang* (2020). deciphering the structural network that confers stability to high internal phase pickering emulsions by crosslinked soy protein microgels and their in vitro digestion profiles, journal of agricultural and food chemistry, 68(36): 9796-9803.
(5) tian lan, yabo dong, miao zheng, lianzhou jiang, yan zhang*, xiaonan sui (2020) complexation between soy peptides and epigallocatechin-3-gallate (egcg): formation mechanism and morphological characterization, lwt-food science and technology, 134: 109990.
(6) yan zhang, robert wibisana santosa, min zhang*, junwei huo*, dejian huang* (2020). characterization and bioactivity of proanthocyanidins during malay cherry (lepisanthes alata) fruit ripening, food bioscience, 36:100617.
(7) yan zhang, shufei chen, junwei huo*, dejian huang* (2019). deciphering the nutritive and antioxidant properties of malay cherry (lepisanthes alata) fruit dominated by ripening effects, rsc advances, 9: 38065-38076.
(8) jian ding, jiayu wen, jiayue wang, ran tian, liangli yu, lianzhou jiang, yan zhang*, xiaonan sui (2020). the physicochemical properties and gastrointestinal fate of oleosomes from non-heated and heated soymilk, food hydrocolloids, 100: 105418.
(9) mengnan ju, gang zhu, guo huang, xinchun shen, yan zhang*, lianzhou jiang, xiaonan sui (2020). a novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles, food hydrocolloids, 99: 105329.
(10) jian ding, zejian xu, baokun qi, zongzhong liu, liangli yu, yan zhang*, lianzhou jiang, xiaonan sui (2020). thermally treated soya bean oleosomes: the changes in their stability and associated proteins, international journal of food science and technology, 55(1): 229-238.
(11) jian ding, zejian xu, baokun qi, shouqi cui, tong wang, lianzhou jiang, yan zhang*, xiaonan sui (2019). fabrication and characterization of soybean oil bodies encapsulated in maltodextrin and chitosan-egcg conjugates: an in vitro digestibility study. food hydrocolloids, 94: 519-527.
(12) lianzhou jiang, yingjie liu, liang li, baokun qi, mengnan ju, yue xu, yan zhang*, xiaonan sui (2019). covalent conjugates of anthocyanins to soy protein: unravelling their structure features and in vitro gastrointestinal digestion fate. food research international, 120, 603-609.
(13) yan zhang, si chen, baokun qi, xiaonan sui*, lianzhou jiang* (2018). complexation of thermally-denatured soybean protein isolate with anthocyanins and its effect on the protein structure and in vitro digestibility, food research international, 106: 619-625.
(14) zhang yan，sui xiaonan，huang dejian*(2017). mitigating the in vitro enzymatic digestibility of noodles by aqueous extracts of malay cherry leaves. food chemistry, 232，571-578.
(15) yan zhang, yuyang gui, dejian huang*, (2017) impact of maturity of malay cherry (lepisanthes alata) leaves on the inhibitory activity of starch hydrolases, molecules, 22(6): 873.
(16) yan zhang, adeline ik chian wong, ji'en wu, nura binte abdul karim, dejian huang*, (2016) lepisanthes alata (malay cherry) leaves are potent inhibitors of starch hydrolases due to proanthocyanidins with high degree of polymerization, journal of functional foods, 25: 568-578.
(17) yang li#, yan zhang#, xiaonan sui, yana zhang, hongxia feng, lianzhou jiang* (2014). ultrasound-assisted aqueous enzymatic extraction of oil from perilla (perilla frutescens l.) seeds, cyta-journal of food, 12, 16-21.
(18) yang li#, yan zhang#, mei wang, lianzhou jiang*, xiaonan sui* (2013). simplex-centroid mixture design applied to the aqueous enzymatic extraction of fatty acid-balanced oil from mixed seeds, journal of the american oil chemists' society, 90, 349-357.
(19) zejian xu, nairong hao, lianwei li, yan zhang, liangli yu, lianzhou jiang*, xiaonan sui* (2019). valorization of soy whey wastewater: how epigallocatechin-3-gallate regulates protein precipitation, acs sustainable chemistry & engineering, 7: 15504-15513.
(20) ran tian, junran feng, guo huang, bo tian, yan zhang, lianzhou jiang, xiaonan sui* (2020). ultrasound driven conformational and physicochemical changes of soy protein hydrolysates, ultrasonics sonochemistry, 68:105202.
(21) yabo dong, tian lan, xin wang, yan zhang, lianzhou jiang, xiaonansui* (2020). preparation and characterization of soy protein microspheres using amorphous calcium carbonate cores, food hydrocolloids, 107: 105953.
(22) xiaonan sui, yan zhang, weibiao zhou* (2016). in vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic α-amylase, journal of functional foods, 21: 50-57.
(23) xiaonan sui, yan zhang, weibiao zhou* (2016). bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: its quality attributes and in vitro digestibility, food chemistry, 196: 910-916.
(24) pei liu#, huixin gang#, huayu liu, dong qin*, yan zhang, junwei huo* (2020). regulation of anthocyanin accumulation by a transcription factor lctt8 from lonicera caerulea l., plant molecular biology reporter, 39: 125-136.
(25) yang li#, xiaonan sui#, baokun qi, yan zhang, hongxia feng, yana zhang, lianzhou jiang*, tong wang (2014). optimization of ethanol-ultrasound-assisted destabilization of a cream recovered from enzymatic extraction of soybean oil, journal of the american oil chemists' society, 91: 159-168.
(26) hongxia feng#, xiaonan sui#, yunhe chang, baokun qi, yan zhang, yang li*, lianzhou jiang* (2014). effect of extruding full-fat soy flakes on trans fat content, the scientific world journal, 2014: 427423.
(27) 乔锦莉，秦栋，郭良川，费小辉，张妍*，霍俊伟*. 蓝果忍冬的生物活性物质及其功效研究进展，食品科学，2020，41(09)：276-284.
(28) 董亚博，兰天，付元涛，孙书镜，李萌，江连洲，隋晓楠，张妍*. 大豆蛋白肽聚集体与egcg复合纳米颗粒及其对乳液特性的研究，食品科学，2021，2021-07-27.
(29) 乔锦莉，张妍，刘佩，郭良川，霍俊伟*. 野生蓝果忍冬多酚鉴定及其抗氧化、降血糖活性，食品科学，2021，42(11)：47-55.
(30) 朱冠冰，乔锦莉，呼延文静，刘佩，张妍*，霍俊伟*. 漠河蓝果忍冬多酚成分鉴定及其体外生物活性分析，食品与发酵工业，2021，47(24)：48-55.
(31) 祝钢，鞠梦楠，崔守琦，李梦竹，罗小雪，隋晓楠，张妍*. 大豆蛋白/表没食子儿茶素没食子酸酯纳米复合颗粒制备pickering乳液及其性质研究，食品科技，2020，45(09)：221-226.
(32) 刘佩，谢佳璇，秦栋，刘化禹，马小雯，张妍*，霍俊伟*. 五种寒地果树果实的多酚含量、抗氧化活性及抗α淀粉酶活性分析，食品工业科技，2020，41(04)：282-288.
(33) 董亚博，兰天，赵俊娜，江连洲，隋晓楠，张妍*. 基于caco3模板制备大豆蛋白微球及槲皮素的体外释放研究，食品与发酵工业，2021，47(17)：161-165.
专著：
(1) 小浆果果品营养学（2020），霍俊伟，张妍主编，科学出版社，isbn 978-7-03-062750-6.
(2) chapter 31: grain and grain products safety (2017), xiaonan sui, yan zhang, zhongjiang wang, baokun qi, yang li, lianzhou jiang, wiley, isbn 978-1-119-23796-9.
(3) anthocyanins in food (2018), xiaonan sui, yan zhang, lianzhou jiang, weibiao zhou, elsevier, isbn 978-0-12-814026-0.
五、 主要研究方向
园艺产品采后贮藏与加工；寒地小浆果生物活性与人类健康；寒地小浆果高值化应用；
六、 ag旗舰厅官方网站的联系方式
办公：园艺园林学院317室
邮箱：zhang_yan@neau.edu.cn
