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  Doctor of Engineering，Dedicated teacher of the Department of Food Science and Engineering, School of Food Science and Engineering, School of Food Science and Technology, Jiangsu University of Science and Technology。

Email: 18800463284@163.com 

Educationexperience

• 2020.9-2023.6 Northeast Agricultural University      Food Science       Dr.

• 2017.9-2020.6 Northeast Agricultural University's grain oil and oil and plant protein  Master

• 2013.9-2017.6 Northeast Agricultural University   FoodQuality and safety    Bachelor

Research direction

• Plant proteinProcessing,PlantsproteinStructure andfunction research;

• Bio -active material packaging technology of plant protein group；

• Research on Glutenium -free gluten -free dough.

Work experience

Jiangsu University of Science and TechnologyAcademy of Food2023.6-So far

Some research papers

[1] ZHang A, w88 sports bettingli x, liu B, yin y, zhang h, & zhang y. Comprehensive Application Possibility: Construction Hydrophilic, AMPHIPHILC and HYDROPHOBIC SYSTEM of Modified Zein by Enzymatic or CYSTEINE MODICION. Food HydroColloids 135 (2023) 108159.

[2] ZHang A, Li X, han y, liu B, zhang h, GAO J, & zhang y. Improving Interface Properties of Zein Hydrolysis and ITS Application in Salad Dressing Improvement Assisted By oleate aqueous solution. Food hydroColloids 130 (2022) 107719.

[3] ZHang a. He j, Wang y, zhang x, Piao Z, xue y, & zhang y. WHEY Protein Isolated With Sodium Tripolyphosphate Gel: A Novel PH-Sensitive System for Controlled Release of Lactobacillus . Food hydroColloids 120 (2021) 106924.

[4] ZHang A, wang l, Song T, yu h, wang x, & zhao x. Effects of High Pressure Home. CIENCE and Technology 153 (2022) 112542.

[5] ZHang A, Chen s, wang yu, wang x, ku n, & jiang l. 21837_21980

[6]. ZHang A, yu j, Wang G, wang x, & zhang l. 22326_22468

[7] ZHang A, CUI Q, zhou m, wang x, & zhao x. 23215_23375

[8] ZHang A, CUI Q, yu z, wang x, & zhao x. Effects of Transglutaminars GlyCxylated Soy Protein ISOLATE on its Structure and Interfacial Properties. Journal of the Science of Food ND Agriculture 101 (2021) 5097-5105.

[9] ZHang A, DONG Y, Wang X, & zhao x. Effect of the Mass Ratio of Heat-Treated WHEY Protein Isolate to AnthoCyanin on ITS Composite Properties. International DaiRNAL 122 (2021) 10 5158.

[10] ZHang A, CUI Q, Wang X, & zhao x. EFFECT of Temperature of Pre-Heated Soy Protein Isolate on the Structure and Properties of Soy Protein Isolated Heated-Vitamin D3 Complex. Journal of Food Biochemistry (2021).

[11] ZHang A, Wang x, & zhao x. EFFECT of Homogenizing Pressure on the Properties of Soy Protein Isolated-Vitamin D3 NANOEMULSION. Journal of Food Process Engineering 44 (2021).

[12] ZHang A, Chen s, Wang y, zhou g, wang l, wang x, & xu n. Effect of Different Homogenization Pressure on Soy Protein Isolate-Vitamin D3 Complex. Process biochemistic 87 (2019) 145-150.

[13] Zhang Anqi, Wang Yuying, Li Rui, etc.. The effects of superb bactericidal sterilization on the micro -structure and condensation nature of cow -cheese protein. Food Science 41 (2020) 106-110.

[14] Wang Xibo,Zhang Anqi. Wang Yuying, etc.. Pakistani bactericidal and ultra -Paramog's influence on the structure and thermal stability of cow's milk protein. Journal of Agricultural Engineering 35 (2019) 307-313.