张建

个人简介

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张建，石河子大学食品学院教授、书记，博士生导师，兵团青年英才，农业农村部特色农产品加工与安全控制部省合建重点实验室、兵团食品营养与安全控制重点实验室、兵团重点领域新疆特色农产品加工过程控制与安全创新团队和新疆维吾尔自治区食品科学与工程示范中心负责人。主要从事食品生物化学及水产资源加工与保鲜方面的应用基础研究与产品开发工作，主持承担了国家重点研发计划课题（子课题）、国家自然科学基金（地区）、科技部中小企业创新基金（子课题）、兵团科技支疆项目（子课题）、兵团重点领域创新团队（项目）、兵团科技攻关计划（课题、子课题）等国家及省部级项目10余项，企业科研合作项目20余项，在国内外学术期刊上发表论文100余篇，其中SCI收录50余篇（Top期刊25余篇）；授权国家发明专利3件；获兵团科技进步奖2项、中国商业联合会科技进步奖1项。

社会兼职

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中国农学会农产品贮藏加工分会委员；担任“食品安全质量检测学报”编委，担任“Critical Reviews in Food Science and Nutrition”、“Food Hydrocolloids”、“Food Chemistry”、“Ultrasonics Sonochemistry”、“Food Science and Human Wellness” 、“Food & Function”、“Journal of Agricultural and Food Chemistry”、“LWT-Food Science and Technology” 等期刊审稿人。

科研学术工作经历与教育背景

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2016.10--至今   石河子大学，食品学院，教授

2011.9--2016.9   石河子大学，食品学院，副教授

2008.9--2011.7   中国农业大学，食品科学专业，博士

2005.7--2011.8   石河子大学，食品学院，讲师

2002.9--2005.7   西北农林科技大学，农药学专业，硕士

1998.9--2002.7   延安大学，生物学教育专业，学士

研究方向：

1． 水产健康食品研发。

2． 水产功能因子、生物大分子的功能评价及作用机制研究。

3． 水产副产物高值化研究及应用。

4． 水产品保鲜、品质评价及精深加工。

科研项目

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1. 国家重点研发计划课题“易腐农产品跨域运输绿色保鲜技术及配套产品研发-冷水鱼类跨域运输绿色保鲜技术及配套产品研发”，课题编号：2024YFD2101002，2024.12-2027.11，60万，子课题负责人

2.国家自然科学基金地区项目“体外羟自由基氧化条件下内源蛋白酶对高白鲑肌原纤维蛋白作用的研究”，项目编号：31960460，2020.01-2023.12，40万，项目主持人

3.国家自然科学地区项目“蛋白质氧化引起新疆高白鲑肌肉蛋白功能性变化及其机理的研究”，项目编号：31460438，2015.01-2018.12，27.6万，项目主持人

4. 兵团重点领域科技攻关计划“高白鲑鲑精蛋白高效制备关键技术与产品开发研究”，项目编号：2023AB006-04，2023.05.10-2026.05.10，120万，项目主持人

5. 新疆维吾尔自治区重大科技专项“修饰改性对核桃蛋白结构表征与功能特性的影响研究”，项目编号：2022A02004，2022.12-2025.12，70.7万元，项目参与人

6. 兵团本级农业发展专项“新疆特色冷水鱼加工质量环节标准制定”，项目编号：CZ001901，2021.01-2021.12，28万，项目主持人

7. 兵团本级农业发展专项“水产品(高白鲑)加工操作规程研究制定”，项目编号：CZ002102，2022.01-2022.12，18万，项目主持人

8. 八师石河子市科技计划项目“蜂蜜多模态可视化快速真伪鉴定新技术建立及应用示范研究”，项目编号：2023GY02，2023.01-2025.12，50万，项目主持人

学术论文

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1. Xiaoyue Liang, Zhikun Xing, Chen Chen, Yabo Wei, Xiaorong Deng, Xin Guo*, Jian Zhang*. Chitooligosaccharide-modified ferritin core-shell carrier enhances rutin stability and slow release performance[J]. Food Chemistry, 2026,505:148039.

2. Ling Hu, Yi Wang, Xiaorong Deng, Yabo Wei, Yongdong Lei, Xin Guo*, Jian Zhang*. Synergistic effects of multi-frequency ultrasound on the physicochemicalproperties, molecular structure, and functional indicators of Coregonus peled[J]. Food Chemistry, 2026, 36:103953.

3. Changsheng Chen, Kangyu Xie, Yating Zhao, Xiaobing Guo*, Xiaoying Mao,Jian Zhang*. Exploring the influences of ultrasound-assisted glycosylated modification on chickpea protein isolate: insights into structural, functional, and interfacial[J]. Ultrasonics Sonochemistry,2026,131:107929.

4. Han Yu, Xiyu Yu, Xin Guo, Runze Li , Hui Li, Jian Zhang*, Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties[J]. Food Research International, 2025,211:116361.

5. Ling Hu, Yongdong Lei, Xin Guo, Yabo Wei, Xinrong Zhu,Jian Zhang*, Xiaorong Deng*. The correlation of protein phosphorylation with protein degradation, oxidation, and endogenous enzyme activity in postmortem Esox lucius muscle[J].Food Chemistry, 2025, 497:147023.

6. Wenbo Yan, Xin Chen, Xin Guo, Xinyao Yu, Hui Li, Yabo Wei, Xiaorong Deng*, Jian Zhang*. Effects of mitophagy activation on ferroptosis and meat quality during postmortem storage of Esox Lucius[J]. LWT-Food Science and Technology, 2025,238: 118816.  

7. Wenbo Yan, Hui Li, Xinyao Yu, Xin Chen, Lingzhen Ma, Xiaorong Deng*, Jian Zhang*. New perspective on postmortem meat quality changes of Esox Lucius: The role of mitophagy-mediated ferroptosis pathway[J]. Food Chemistry, 2025, 493:145797.

8. Yigang Ma, Xueqin Sang, Chaoye Wang, Jian Zhang*, Xiaobing Guo**. Effects of high-pressure homogenization modified chickpea protein addition on the gel properties of minced chicken[J]. LWT-Food Science and Technology, 2025,230:118208.

9. Xuemei Fan, Yibo Liu, Xin Guo, Yabo Wei, Pingping Liu, Hui Li, Xin Chen, Xiaorong Deng, Yongdong Lei*, Jian Zhang*. The effect of autophagy activation on apoptosis and myofibrillar structural proteins during the post-mortem storage of Esox lucius[J]. Food Chemistry,2025,145210.

10. Xinyao Yu, Yabo Wei, Xin Guo, Wenbo Yan, Hui Li, Xiaorong Deng*, Jian Zhang*. The effect of heat shock protein 27 on the muscle softening of Esox lucius filets post-slaughter[J]. LWT-Food Science and Technology,2025,225:117919.

11. Han Yu, Xiyu Yu, Xin Guo, Runze Li, Hui Li, Jian Zhang*. Revealing the entanglement between pectin and silver carp myofibrillar protein molecular chains: A new perspective on the effect of solubilization mode on gel properties[J].Food Research International,2025,211:116361.

12. Han Yu, Jian Zhang*. Emulsion co-stabilized with high methoxyl pectin and myofibrillar protein: Used to enhance the application in emulsified gel[J].Food Chemistry,2025,475:143359.

13. Han Yu, Jian Zhang*. Innovative insights into the interaction dynamics and gel properties of myofibrillar protein with structurally diverse pectin[J].Carbohydrate Polymers,2025, 358:123519.

14. Rui Geng, Yabo Wei, Yi Wang, Xin Guo, Xiaorong Deng, Lianfu Zhang*, Jian Zhang*. In vitro experiments and computer simulation techniques on the identification, screening and inhibition mechanism of xanthine oxidase (XO) inhibitory peptides from Esox lucius bone[J]. Food Bioscience,2025,68:106610.

15. Hui Li, Xuemei Fan, Xin Guo, Wenbo Yan, Xinyao Yu, Xiaorong Deng*, Jian Zhang* .Changes in meat quality of Esox Lucius during postmortem storage: Based on the lysosomal-mitochondrial apoptotic pathway[J]. Food Chemistry, 2025, 463:141522.

16. Yabo Wei, Zhouping Wang, Xin Guo, Yongdong Lei, Xiaorong Deng*, Jian Zhang*. Integrated network pharmacology and experimental validation to explore the mechanisms of Coregonus peled-derived myosin ACE-inhibiting peptides for the treatment of hypertension[J].International Journal of Biological Macromolecules, 2025, 284:138218.

17. Jialu Li, Yabo Wei, Yongdong Lei, Xin Guoc, Yindi Zhao, Qi Hao, Xiaorong Deng**, Jian Zhang*. Screening, identification, and mechanistic exploration of DPP-IV inhibitory peptides from collagen in Esox lucius skin[J].Food Bioscience, 2025, 63:105698.

18. Han Yu, Yunfeng Zhao, Runze Li, Xin Guo, Pingping Liu, Jian Zhang*. Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein[J]. Food Chemistry,2024, 441:138366.

19. Feifei Wang, Xin Guo, Yabo Wei, Pingping Liu, Xiaorong Deng, Yongdong Lei, Yunfeng Zhao,Jian Zhang*. Ultrasound-assisted acid extraction of Coregonus peled protamine: Extraction, physicochemical and functional properties[J]. LWT-Food Science and Technology,2024, 201:116256.

20. Dong Shu, Lu Gan, Yue Zhang, Xuan Sun, Chentao Tan, Roger Ruan, Leilei Dai, Yunpu Wang, Erguang Huo, Qixuan Jiang, Yunfeng Zhao*, Jian Zhang*. A solid acid derived from fishbone catalyzes the hydrolysis of cellulose into nanocellulose[J]. International Journal of Biological Macromolecules, 2024, 275:133903.

21. Qi Hao, Yongdong Lei, Runze Li, Lingzhen Ma, Huihui Zheng, Xiaorong Deng*, Jian Zhan*. The effect of freeze‒thaw cycles on the physicochemical stability and nutritional composition of camel milk[J]. LWT-Food Science and Technology, 2024, 213:117023.

22. Xin Guo, Yabo Wei, Pingping Liu, Xiaorong Deng, Xinrong Zhu, Zhouping Wang*, Jian Zhang*.Study of four polyphenol-Coregonus peled (C. peled) myofibrillar protein interactions on protein structure and gel properties[J].Food Chemistry: X, 2024, 21:101063.

23. Siying Zhang, Xiaorong Deng, Xin Guo, Jian Zhang*. Sustained release of chlorogenic acid by co-encapsulation of sodium alginate binding to the Northern pike (Esox Lucius) liver ferritin[J]. Food Chemistry,2023, 429:136924.

24. Xin Guo, Xiaorui Wang, Yabo Wei, Pingping Liu, Xiaorong Deng, Yongdong Lei, Jian Zhang*. Preparation and properties of films loaded with cellulose nanocrystals stabilized Thymus vulgaris essential oil Pickering emulsion based on modified tapioca starch/polyvinyl alcohol[J]. Food Chemistry, 2024,435:137597.

25. Yabo Wei, Xin Guo, Xuemei Fan, Yunfeng Zhao, Zhouping Wang, Xiaorong Deng*,Jian Zhang*. Screening and mechanism of six angiotensin I-converting eneyme inhibitory peptides from protein hydrolysate of Coregonus peled visceral: A combined in computer and in vitro study[J]. LWT-Food Science and Technology, 2023, 188:115426.

26. Xue Li, Ling Hu, Xinrong Zhu, Xiaobing Guo, Xiaorong Deng* and Jian Zhang*. The effect of caspase-3 in mitochondrial apoptosis activation on degradation of structure proteins of Esox lucius during postmortem storage[J]. Food chemistry, 2022, 367: 130767.

27. Pingping Liu, Zhiwei Zhang, Xin Guo, Xinrong Zhu, Xiaoying Mao, Xiaobing Guo, Xiaorong Deng* and Jian Zhang*. mu-Calpain oxidation and proteolytic changes on myofibrillar proteins from Coregonus Peled in vitro[J]. Food chemistry, 2021, 361: 130100-130100.

28. Zhiwei Zhang, Pingping Liu, Xiaorong Deng, Xin Guo, Xiaoying Mao, Xiaobing Guo and Jian Zhang*. Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to mu-calpain proteolysis[J]. LWT-Food Science and Technology,2021,137: 110453.

29. Xiaorong Deng, Yigang Ma, Yongdong Lei*, Xinrong Zhu, Lianfu Zhang, Ling Hu, Shiling Lu, Xin Guo and Jian Zhang*. Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties[J].Ultrasonics sonochemistry, 2021,76: 105659.

获奖

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 2024 中国商业联合会全国商业科技进步二等奖（新疆特色冷水鱼副产物综合开发关键技术及示范应用，第一）

专利

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一种适用于冬季捕鱼破冰的自动装置（专利号：ZL202120657036.2）

承担教学

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主要承担本科生课程《食品安全学》、《食品生物化学》，研究生课程《现代食品营养学》，博士生课程《食品科学前沿专题》、《食品分子营养组学》等的教学工作。

研究生培养

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每年招收硕士研究生4名左右，博士研究生1名。