张兆丽，博士，讲师，硕士生导师

地址：扬州市华扬西路196号扬州大学旅游烹饪学院·食品科学与工程学院

邮编：225127

E-mail:Zhaoli@yzu.edu.cn

个人教育经历：

2020.08-至今，扬州大学旅游烹饪学院·食品科学与工程学院，讲师

2016.09-2020.07，江苏大学，食品科学与工程，博士

2007.09-2010.06，青岛农业大学，食品科学，硕士

主要研究方向：

1.食品物理加工过程中超声物理场的应用机制研究

2.食用蛋白质与多肽资源开发新技术

科研项目：

1.主持：国家自然基金青年科学基金项目：基于声化学效应的超声波调控肽结合态赖丙氨酸形成机理的研究，在研

2.主持：扬州大学高层次人才科研启动基金项目，在研

3.参与：国家自然基金面上项目：基于糖酵解效率调控的超声波作用下酿酒酵母代谢应答机制研究，在研

4.参与：江苏省重点研发计划项目：邳州白蒜大蒜素及多酚联合制备技术集成创新与产品开发，在研

5.参与：潍坊市科技计划项目：超声辅助酶解啤酒糟制备降血糖多肽的研究，结项

6参与：潍坊市科技计划项目：啤酒糖化过程超声辅助工艺研究，结项

发表论文：

1. Zhang Zhaoli*, Wang Yang*, Jiang H, et al. Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates [J].Ultrasonics Sonochemistry, 2020, 67:105124.

2. Wang Yang*, Zhang Zhaoli*, Jiang Hui, et al. Lysinoalanine formation and conformational characteristics of rice dreg protein isolates by Multi-frequency countercurrent S-type sonochemical action [J].Ultrasonics Sonochemistry,2020, 69, 105257

3. Zhang Zhaoli*, Wang Yang*, Li Y, et al. Effect of alkali concentration on digestibility and absorption characteristics of rice residue protein isolates and lysinoalanine [J].Food Chemistry, 2019, 289:609–615.

4. Zhang Zhaoli, Xiong Feng, Wang Y, et al. Fermentation of Saccharomyces cerevisiae in a one liter flask coupled with an external circulation ultrasonic irradiation slot: Influence of ultrasonic mode and frequency on the bacterial growth and metabolism yield [J].Ultrasonics Sonochemistry, 2019, 54:39-47.

5. Zhang Zhaoli, Wang Yang, Dai C, Alkali extraction of rice residue protein isolates: Effects of alkali treatment conditions on lysinoalanine formation and structural characterization of lysinoalanine-containing protein [J].Food Chemistry, 2018, 261:176-183.

6. Yang Wang, Zhaoli Zhang, Ronghai He, Proteolysis efficiency and structural traits of corn gluten meal: Impact of different frequency modes of a low-power density ultrasound[J].Food Chemistry, 2021, 344:128609.

7.Yihe Li, Zhaoli Zhang, Wenbin Ren, et al. The inhibition effect of ultrasound on the formation of Lysinoalanine in rapeseed protein isolates during pH shift treatment[J].Journal of Agricultural and Food Chemistry, 2021,69:30.

8. Wang Yang, Zhang Zhaoli, He R, et al. Improvement in enzymolysis efficiency and changes in conformational attributes of corn gluten meal by dual-frequency slit ultrasonication action [J].Ultrasonics Sonochemistry, 2020, 64:105038.

9. Jiang Hui, Xing Zheng, Zhang Zhaoli, et al. Preparation of allicin-whey protein isolate conjugates: Allicin extraction by water, conjugates’ ultrasound-assisted binding and its stability, solubility and emulsibility analysis [J].Ultrasonics Sonochemistry, 2020, 63:104981.

10. Li Yihe, Zhang Zhaoli, Wang Yang, et al. Modification of Rapeseed Protein by Ultrasound-assisted pHshift treatment：ultrasonic mode and frequency screening, changes of protein solubility and structure characteristics[J].Ultrasonics Sonochemistry, 2020,69, 105240.

11.张兆丽,熊柳,孙庆杰.花生淀粉的提取及性质的研究[J].中国粮油学报, 2009, 24(02):77-81.

12.张兆丽,孙庆杰.直链淀粉与糊化特性对米粉凝胶品质影响的研究[J].青岛农业大学学报（自然科学版）, 2011, 28(01):60-64.

13.熊柳,张兆丽,孙庆杰.谷朊粉对不同淀粉糊化特性和质构特性的影响[J].中国粮油学报, 2010,25(11):29-31.