一、科研项目 1. 国家自然基金项目(面上项目)“转谷氨酰胺酶交联大豆蛋白对鸡蛋表面涂膜性能及洁蛋耐贮性影响机制的研究”,2013,主持; 2. 国家自然基金项目(青年基金)“大豆蛋白共价接枝多糖对其形成可食性包装膜机械强度影响机制的研究”,2012,主持; 3. 国家“十二五”科技支撑计划项目子课题“可食性食品包装专用型蛋白的研究与开发”,2011,主持; 4. 中央支持地方高校改革发展资金人才培养项目“食源基功能活性包装薄膜制备关键技术”,2021,主持; 5. 国家科技术部科技人员服务企业行动项目“骨乳多肽生物技术转化”,2009,主持; 6. 中国博士后科学基金第六批特别资助项目“大豆蛋白接枝多糖对其形成可食性包装膜机械强度的影响”,2013,主持; 7. 中国博士后科学基金(面上项目)“酶法交联大豆蛋白对鸡蛋涂膜性及耐贮性影响机制的研究”,2012,主持; 8. 黑龙江省科学基金项目“多糖接枝技术提高大豆蛋白包装薄膜机械性能的研究”,2018,主持; 9. 黑龙江省科技计划项目“分子共价技术提高大豆分离蛋白凝胶性的研究”,2007,主持; 10. 黑龙江省博士后经费资助项目“可食性大豆蛋白膜分子结构特点与包装性能构效关系的研究”,2011,主持; 11. 大豆生物学教育部重点实验室主任基金项目“可食性大豆蛋白膜分子微区结构变化与包装性构效关系的研究”,2012,主持; 12. 国家蛋鸡产业技术体系岗位科学家项目“加工研究室”,CARS-40-K25,2021,张华江/第三名; 13. 国家重点科技成果推广项目“禽蛋深加工系列产品综合开发技术的推广”,2004,张华江/第三名; 14. 国家自然科学基金项目(面上项目)“蛋清蛋白质糖基化产物结构与凝胶性关系的研究”,2009,张华江/第三名; 15. 国家农业科技成果转化资金项目“禽蛋深加工产品综合开发技术中试与示范”,2004.11-2006.11,张华江/第三名; 16. 黑龙江省科技计划项目“禽蛋生物活性物质高效提取与制备技术”,2003,张华江/第六名; 17. 黑龙江省科技计划项目“功能性蛋清寡肽制备及其生理活性的研究”,2005,张华江/第五名; 18. 教育部科学技术研究项目“蛋清寡肽中试技术的研究”,2005,张华江/第四名; 19. 哈尔滨市科技攻关计划项目“蛋乳生物发酵功能饮料及富硒发酵豆奶的研制与开发”,2003,张华江/第五名. 二、发表文章 1. Zhang Hong,Wang Lechuan,Li Hanyu,Chi Yujie,Zhang Huajiang*,Xia Ning,Ma Yanqiu,Jiang Longwei,Zhang Xiaonan. Changes in Properties of Soy Protein Isolate Edible Films Stored at Different Temperatures: Studies on Water and Glycerol Migration.[J]. Foods (Basel, Switzerland),2021,10(8):(中科院1区,TOP期刊,IF4.35) 2. Sun Rui; Song Guangshuang; Zhang Hong;Zhang Huajiang*;Chi Yujie; Ma Yanqiu; Li Hanyu; Bai Songyuan; Zhang Xinxin. Effect of basil essential oil and beeswax incorporation on the physical, structural, and antibacterial properties of chitosan emulsion based coating for eggs preservation[J]. LWT, 2021.150.(中科院1区TOP期刊,IF4.952) 3. Hanyu Li, Xiaohan Zhang, Congrui Zhao,Huajiang Zhang*, Yujie Chi**, Lechuan Wang, Hong Zhang, Songyuan Bai, Xinxin Zhang. Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism. [J]. LWT, 2022.(中科院1区TOP期刊,IF4.952) 4. Jiang Longwei,Luo Zhao,Liu Haibi,Wang Fenghui,Li Hanyu,Gao Hechen,Zhang Huajiang*. Preparation and Characterization of Chitosan Films Containing Lychee (Litchi chinensis Sonn.) Pericarp Powder and Their Application as Active Food Packaging[J]. Foods,2021,10(11):2834(中科院1区TOP期刊,IF4.35) 5. Longwei Jiang*, Yanlong Han , Xiangyi Meng , Yawen Xiao andHuajiang Zhang**,Cellulose Nanocrystals Reinforced Zein/Catechin/β-Cyclodextrin Inclusion Complex Nanoparticles Nanocomposite Film for Active Food Packaging[J]. Polymers, 2021, 13(16): 2759.(中科院2区,IF3.619) 6. Li Tong; Xia Ning; Xu Lina; Zhang Hong;Zhang Huajiang*; Chi Yujie; Zhang Yinglong; Li Lulu; Li Hanyu. Preparation, characterization and application of SPI-based blend film with antioxidant activity[J]. Food Packaging and Shelf Life, 2021, 27 : 100614(中科院2区,IF2.534) 7. Jiahui Cao,Hong Zhang,Lechuan Wang,Huajiang Zhang *Yujie Chi,Ning Xia,Yanqiu Ma,Hanyu Li,Songyuan Bai,Xinxin Zhang.Effect of carvacrol on properties and release behavior of gelatin‐egg white protein/polyethylene bilayer film[J]. Journal of Food Process Engineering, 2021, 44(11):e13871 8. Lina Xu,Huajiang Zhang*,Xuepeng Lv,Yujie Chi,Yongqing Wu,Hua Shao.Internal quality of coated eggs with soy protein isolate and montmorillonite:Effects of storage conditions[J].International Journal of Food Properties,2017,20(8).1921-1934 9. Xiaotong Zhao,Ying Mu,Heliang Dong,Hong Zhang,Huajiang Zhang*,Yujie Chi**,Guangshuang Song,Hanyu Li,Lechuan Wang.Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films[J]. Journal of Food Processing and Preservation, 2020, 45(2):e15143 10. Lulu Li,Ning Xia,Hong Zhang,Tong Li,Huajiang Zhang*,Yujie Chi**,Yinglong Zhang,Xixin Liu and Han yu Li.Structure and properties of edible packaging film prepared by soy protein isolate-eggshell membrane conjugates loaded with Eugenol[J].J.Food Eng.2020,16(12) 11. Zhang Yinglong,Li Tong,Zhang Hong,Zhang Huajiang*,Chi Yujie**,Zhao Xiaotong,Li Hanyu,Wen Yue.Blending with shellac to improve water resistance of soybean protein isolate film[J].Journal of Food Process Engineering,2020,43(11):e13515 12. Lina Xu,Wenhui Cao,Rui Li,Huajiang Zhang*,Ning Xia,Tong Li,Xixin Liu.Properties of soy protein isolate/nano-silica films and their applications in the preservation of Flammulina velutipes[J].Journal of Food Processing and Preservation, 2019, 43(11):e14177 13. Yuanyuan Liu ,Lina Xu , Rui Li ,Huangjiang Zhang*, Wenhui Cao,Tong Li,Yinglong Zhang.Preparation and Characterization of Soy Protein Isolate Films Incorporating Modified Nano-TiO2[J].International Journal of Food Engineering,2019,15(7) 14. Lina Xu,Yuanyuan Liu,Minging Yang,Wenhui Cao,Huajiang Zhang*,Ning Xia,Tong Li,Xiaotong Zhao.Properties of Soy Protein Isolate/Nano-Silica Bilayer Films during Storage[J].Journal of Food Process Engineering,2019,42(2),1-11.2019-04-15 15. Qin Xu, Wenhui Cao, Lina Xu, Yuanyuan Liu,Huajiang Zhang*,Tongtong Yin,Tong Li,Mechanicalproperty stability of soy protein isolate films plasticized by a biological glycerol-based polyester and application in the preservation of fresh-cut apples[J].Journal of Food Processing and Preservation,2018. 42(12),e13829 16. Yuanyuan Liu,Huajiang Zhang*,Lina Xu,Yujie Chi,Yongqing Wu,Wenhui Cao,Tong Li,Properties of soy protein isolate antimicrobial films and its application in preservation of meat[J].Emirates Journal of Food and Agriculture.2017.29(8):589-600 17. Huajiang Zhang,Shengnan Wang,Xianzhe Zheng,Lianzhou Jiang,XuepengLv,Yunjiao Shi,Liang Li.Effect of glycosylation on the mechanical properties of edible soy protein packaging film.European Food Research and Technology.2014,238(6):1049-1055 18. Zhang Huajiang,Chi Yujie*.Modified soy protein isolate with improved gelling stability by glycosylation under the conditions of ocean shipping[J].International Journal of Food Science and Technology.2011,46(1):14-22 19. 刘喜鑫,迟玉杰,张宏,汪乐川,张华江*,夏宁**,Ahmed M.RAYAN,陈辉,Amro ABDELAZEZ.蛋清蛋白/苹果多酚提高多糖基可食性包装薄膜性能及在腰果贮藏保鲜中的应用[J].食品科学,2021,42(13):174-184. 20. 曹文慧,徐丽娜,李彤,张华江*,迟玉杰,刘媛媛,姜雪寒.辛烯基琥珀酸酐复合超声改性提高鸡蛋全蛋液热稳定性[J].食品科学,2019,40(07):135-143. 21. 李彤,张宏,赵晓彤,张英龙,张华江*,夏宁,刘纯哲,孙多文.大豆分离蛋白/纳米纤维素/阿魏酸复合膜的制备及其包装性能[J].食品科学,2020,41(17):253-260. 22. 刘媛媛,徐丽娜,张韩,张华江*,迟玉杰,张莉力,刘秀颀.改性纳米TiO2-大豆分离蛋白抑菌保鲜膜的制备及其性能[J].食品科学,2018,39(14):302-310. 23. 温越,张宏,汪乐川,张华江*等.蛋壳膜酶解肽对大豆蛋白包装膜抑菌/抗氧化性能的影响[J].食品科学,2021,1-14. 24. 肖然,张华江*,迟玉杰,王胜男,樊迪.几种化学方法对鲜蛋表面杀菌效果的比较研究[J].中国家禽,2013,35(1):25-28. 25. 肖然,张华江*,迟玉杰,冯镇,肖蕊.不同处理方法对鸡蛋表面消毒效果的比较研究[J].食品工业科技,2013,34(2):129-132. 三、发明专利 1. 一种鸡蛋蛋酪及其制备方法ZL201410597896.6,张华江/第一名; 2. 一种酶交联大豆蛋白禽蛋涂膜保鲜剂及其制备方法ZL201510186633.0,张华江/第一名; 3. 一种控释抑菌性食用复合膜及其制备方法ZL201610838574.5,张华江/第一名; 4. 一种快速降解型大豆蛋白模拟塑料薄膜及其制备方法ZL201610001034.1,张华江/第一名; 5. 一种机械性能稳定型食用复合膜及其制备方法ZL 201310685700.4,张华江/第一名; 6. 一种可控用量的食品表面涂膜装置ZL201320715624.2,张华江/第一名; 7. 一种鸡蛋表面生物基抑菌涂膜液及其制备方法(202111608768.3),张华江/第一名; 8. 一种用于鸡蛋抑菌保鲜可食性涂膜液的制备方法(202011559092.9),张华江/第一名; 9. 一种蛋清蛋白/明胶基可食性抑菌涂层及其制备方法(202011168794.4),张华江/第一名; 10. 一种蛋壳膜酶解肽复合大豆蛋白制备具有抑菌性和抗氧化性包装薄膜的方法(202010909684.2),张华江/第一名; 11. 一种抗氧化性大豆蛋白复合薄膜及其制备方法(201910547404.5),张华江/第一名; 12. 一种以双蛋白为基质的可食性包装膜及其制备方法(201910297840.1),张华江/第一名; 13. 一种大豆蛋白复合纳米粒子鸡蛋涂膜保鲜剂及其制备方法(201610007220.6),张华江/第一名. |