【学术简介】 学习经历： 2009.09-2013.07，西北农林科技大学，食品科学与工程专业，学士； 2013.09-2016.07，西北农林科技大学，食品科学专业，硕士； 2016.09-2020.06，西北农林科技大学，农业机械化工程专业，博士。 教学及研究经历： 2020年8月至今，江苏大学，食品与生物工程学院，教师。 【研究领域】 1. 天然产物的分离纯化； 2. 食品物理杀菌（射频）。 【主要论著】 代表论文： 1. Song, YY; Zhang, LH* ; Dong, LM; Li, HT; Yu, ZP *; Liu, Y; Lv, GJ; Ma, HL. pH-Responsive Smart Wettability Surface with Dual Bactericidal and Releasing Properties. ACS Applied Materials & Interfaces, 2021, 13: 46065-46075. 2. Zhang, Lihui ; Ma, Haile ; Wang, Shaojin*. Pasteurization mechanism of S. aureus ATCC 25923 in walnut shells using radio frequency energy at lab level. LWT-Food Science and Technology, 2021, 143,111129. 3. Zhang, L., Lan, R., Zhang, B., Erdogdu, F., Wang, S*. A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products. Critical Reviews in Food Science and Nutrition. 2021, 61: 380-394. 4. Zhang, L., Hou, L.X., Zhang, S., Kou, X.X., Li, R., Wang, S*. Mechanism of S. aureus ATCC 25923 in response to heat stress under different water activity and heating rates. Food Control. 2020. 108: 106837. 5. Zhang, L., Lyng, J.G., Xu, R.Z., Zhang, S., Zhou, X., Wang, S*. Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival. Food Control. 2019. 102:197-205. 6. Zhang, L., Kou, X., Zhang, S., Cheng, T., Wang, S*. Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells. International Journal of Food Microbiology. 2018. 266: 282-286. 7. Zhang, L., Wang, S*. Bacterial community diversity on in-shell walnuts from six representative provinces in China. Scientific Reports. 2017. 10054. 8. Zhang, L., Wang, L., Yi, L.H., Wang, X., Zhang, Y., Liu, J.Y., Guo, X., Liu, L., Shao, C.E., Lu, X.* A novel antimicrobial substance produced by Lactobacillus rhamnous LS8. Food Control. 2017. 73:754-760. 代表著作： 【科研项目】 江苏省青年自然科学基金（BK20220523），2022/7-2025/7，主持。 【指导本科生人数】 指导本科生毕业论文1人 【以上资料更新日期】 2022年8月 |
