【学术简介】 教学及研究经历： 2013年7月-至今，江苏大学教师。 【主讲课程】 Ø 硕士生：《食品物理学》、《食品物理加工科学专题》 Ø 本科生：《食品物理学》、《食品感官科学》 Ø 留学生：《Food Physics》、《Special topics of food physics processing science》 【指导硕、博士生研究方向】 Ø 超声在食品物理加工中的应用研究 Ø 声光物理场作用机制研究 Ø 食品物理加工技术与智能装备 【研究领域】 Ø 超声在食品物理加工中的应用研究 Ø 声光物理场作用机制研究 Ø 食品物理加工技术与智能装备 【主要论著】 [1] Lei Zhang, Shanshan Zhou, Ao Zhang, Haiyang Zhang, Ruonan Wang, Xue Wang, Yang Hu, Haile Ma, Cunshan Zhou. Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt. Journal of Food Engineering, 2024, 370: 111963. [2] Lei Zhang, Ao Zhang, Shanshan Zhou, Qianqian Wang, Zhenyuan Hu, Chenglin Li, Yang Hu, Haile Ma, Cunshan Zhou. Sweeping-frequency ultrasonic preprocessing improves removal rate and stability of pigment removed from okra powders by different drying and sieving methods. Drying Technology, 2024, 42(1): 19-33. [3] Lei Zhang, Ao Zhang, Shanshan Zhou, Qianqian Wang, Xue Wang, Haile Ma, Cunshan Zhou. Study of okra pectin prepared by sweeping frequency ultrasound/freeze-thaw pretreatment on corrosion inhibition of ANSI 304 stainless steel in acidic environment. International Journal of Biological Macromolecules, 2023, 253: 126587. [4] Lei Zhang, Xue Wang, Wenjuan Qu, Ao Zhang, Hafida Wahia, Xianli Gao, Haile Ma, Cunshan Zhou. Evaluation of dual-frequency multi-angle ultrasound on physicochemical properties of tofu gel and its finished product by TOPSIS-entropy weight method. Ultrasonics Sonochemistry, 2022, 90: 106196. [5] Lei Zhang, Yang Hu, Xue Wang, Ao Zhang, Olugbenga Abiola Fakayode, Haile Ma, Cunshan Zhou. Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring. Ultrasonics Sonochemistry, 2022, 88: 106080. [6] Lei Zhang, Xue Wang, Yang Hu, Olugbenga Abiola Fakayode, Haile Ma, Cunshan Zhou, Zhenyuan Hu, Aiming Xia, Qun Li. Dual-frequency multi-angle ultrasonic processing technology and its real-time monitoring on physicochemical properties of raw soymilk and soybean protein. Ultrasonics Sonochemistry, 2021, 80: 105803. [7] Lei Zhang, Yang Hu, Xue Wang, Olugbenga Abiola Fakayode, Haile Ma, Cunshan Zhou, Aiming Xia, Qun Li. Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization. Ultrasonics Sonochemistry, 2021, 79: 105794. [8] Xue Wang, Lei Zhang, Li Chen, Yang Wang, Clinton Emeka Okonkwo, Abu El-Gasim A. Yagoub, Hafida Wahia, Cunshan Zhou. Application of ultrasound and its real-time monitoring of the acoustic field during processing of tofu: Parameter optimization, protein modification, and potential mechanism. Comprehensive Reviews in Food Science and Food Safety, 2023, 22: 2747-2772. 【科研成果及奖励】 [1] 江苏大学教学竞赛高级组三等奖, 2020. 【所获专利】 [1] 周存山, 孙乔兰, 余筱洁, 张力, 张磊. 发明授权: 一种提高生姜干燥效率、颜色和风味的方法. 专利号: ZL 202210065318.2, 申请日: 2022.01.18, 授权公告日: 2024.02.13, 专利权人: 江苏大学. [2] 周存山, 李墨, 余筱洁, 马海乐, 姬青华, 张磊. 发明授权: 一种三组分低共熔溶剂双水相萃取5-羟甲基糠醛的方法. 专利号: ZL 201910963357.2, 申请日: 2019.10.11, 授权公告日: 2022.08.23, 专利权人: 江苏大学. [3] 周存山, 冯亚斌, 吴本刚, 余筱洁, 徐保国, 张磊. 发明授权: 一种提高大蒜片渗透脱水效率及蒜素含量的方法. 专利号: ZL 201810522371.4, 申请日: 2018.05.28, 授权公告日: 2021.10.08, 专利权人: 江苏大学. 【在读硕、博士人数】 在读硕士2人 【已毕业硕、博士人数】 3人 【指导本科生人数】 26人 【以上资料更新日期】 2024.07 |
