张婷 吉林大学“唐敖庆”卓越教授

张婷，1988.09，女，教授，工学博士，吉林大学“唐敖庆”卓越教授。中国科协青年人才托举工程被托举人，中国蛋品加工业十大杰出青年英才，吉林省企业“科创专员”，吉林大学“励新”优秀青年教师培养计划成员。主持“十四五”国家重点研发计划课题1项，国家自然科学基金3项（面上项目2项、青年基金1项），其他各类项目十余项。以第一或通讯作者在Journal of Agricultural and Food Chemistry、Food Chemistry、Food Hydrocolloids等高水平期刊发表论文40余篇（ESI高被引论文2篇，封面论文1篇）。

教育经历：

2010.09–2015.06，吉林大学，食品科学，博士（硕博连读）

2006.09–2010.06，吉林大学，食品科学与工程（功能食品），学士

工作经历：

2021.09至今，吉林大学，食品科学与工程学院，教授，博士生导师

2018.11-2021.06，吉林大学，食品科学与工程学院，副教授，博士生导师

2017.09–2018.10，吉林大学，食品科学与工程学院，副教授，硕士生导师

2015.09–2017.08，吉林大学，食品科学与工程学院，讲师

社会兼职：

1、亚洲蛋品协会理事。

2、中国食品科学技术学会青年工作委员会委员、医学食品分会委员。

3、中国畜产品加工研究会青年工作委员会委员。

4、吉林省食品学会常务理事兼青年工作委员会副主任。

5、吉林省药学会保健食品专业委员会委员。

6、吉林大学青年科技工作者协会会员。 

研究生招生专业：

欢迎食品科学与工程、食品质量与安全等食品类专业，以及化学、材料、生物学、生物信息学等相关专业同学报考。

Guided College Students' Innovative Entrepreneurial Training Plan Program：

1. Wu Haibo, Zhu Wenhui, Wang Jiaqi, Cai Zhuanzhang, Key Technology and Product Development of Soybean Antioxidant Peptide, 2016, School level

2. Ye zilin, Shao Wenqing, Yi Jiacong, Yu Xianli, Jiang Feng, Study on the Change of Antioxidant Activity of Egg White Peptides in the Maillard Reaction, 2017, National level

3. Dong Mingyuan, Dong Xiangyu, Wang Jiayu, Chang Jiaxiong, Study on the Effect of Soybean Fiber and Polysaccharide on the Dry Texture and Demoulding Rate of Eggs, 2018, National level

4. Zhao Chenxi, Zhao Nan, Chen Yongyi, Sun Jia, Fu Shuang, Study on Processing Technology of Egg Fermented Active Lactic Acid Bacteria beverage, 2018, School level

5. Wu Xinling, Li Xinyu, Zhang Yanqun, Chen Yuelin, Study on the Preparation of Modified Chitosan Nanoparticles and Its Controllable and Sustained Release of Active Substances, 2019, National level

6. Li Yuzhuo, Jiang Yao, Sun Shaozhou, Xia Wanting, The Effect of Salt Ion on the ACE Inhibitory Activity of Egg White Peptides and the Development of Auxiliary Antihypertensive Food, 2019, Provincial level

7. Bu Hongfei, Lan Jie, Meng Fanjun, The Effect of glycation on the Inhibitory Activity of Tripeptide ACE and the Analysis of the Inhibitory Mode, 2020, Provincial level

8. Liao Yinan, Cheng Dahao, Wang Shuhui, Preparation and application of high internal phase Pickering emulsion based on shell-core structured particles, 2020, School level

Instructed Graduate (partial listed)

1. Song Jingyi, Master of 2020, Food Engineering, School-level outstanding graduate

2. Cai Zhuanzhang, Bachelor of 2018, Food Science and Engineering (functional food), Preparation of soybean antioxidant peptides and design of solid beverage, Excellent graduation paper

3. Wang Jichuan, Bachelor of 2017, Food quality and safety (hygiene inspection), Study on the Preparation Technology of Soybean Antioxidant Peptides and Maillard Reaction Characteristics, Excellent graduation paper

Instructed Competition

1. The second prize of instructor in The Fourth National College Student Life Science Innovation and Entrepreneurship Competition (Innovation category), A method for preparing dried eggs with added soybean fiber in whole egg powder, NDC2019CXCY02466, 2019.7.19

2. The second prize of instructor in The Fourth National College Student Life Science Innovation and Entrepreneurship Competition (Innovation category), Study on Processing Technology of Egg Fermented Active Lactic Acid Bacteria Beverage, NDC2019CXCY02465, 2019.7.19

教改项目 Educational Reform Project：

1. Functional Food "Curriculum Ideology and Politics" Demonstration Project, Jilin University 2021 Curriculum Ideology and Politics "Discipline Education Demonstration Course" Project, 2021.01, director

2. The teaching reform and exploration of the course Food Nutrition in the engineering education certification system (2017QNYB028), the undergraduate teaching reform research project of Jilin University, 2017.06，director

3. Food Nutrition undergraduate "Innovative Demonstration Course" construction project, the third undergraduate "Innovative Demonstration Course" construction project of Jilin University, 2020.12, First participant

   

主要研究方向：

食源性生物活性肽功能挖掘与创新制造、蛋品精深加工及副产物综合利用。

主持科研项目：

（1）国家重点研发计划课题，2022YFD2101002，高活性蛋清肽定向制造与功能增益关键技术及高端配料创制，2022.11–2027.10

（2）国家自然科学基金（面上项目），32272346，基于PI3K抑制效应的蛋清肽细胞机械损伤修复作用机制研究，2023.01–2026.12

（3）第八届中国科协青年人才托举工程，2022.10-2025.09

（4）第四批吉林省青年科技人才托举工程，QT202021，基于脂筏调节模型的 ACE 抑制肽构效关系研究，2020.09–2023.09

（5）国家自然科学基金（面上项目），31972096，基于合成细胞膜偶连 ACE模型的蛋清肽脂相调节作用机制研究，2020.01–2023.12

（6）国家自然科学基金（青年科学基金项目），31601486，合成细胞环境中蛋清肽膜亲和力与 ACE 抑制活力相关性研究，2017.01–2019.12

（7）国家重点研发计划（校内子项），2018YFD0400301-1，蛋品营养与功能成分的生物递送控制与活性保护关键技术研究，2019.01–2020.12

（8）吉林省科技发展计划项目（技术攻关），20190301015NY，蛋粉加工与品质提升关键技术研究，2019.01–2021.12

（9）吉林省科技发展计划项目（优秀青年基金），20180520045JH，基于体外模拟膜结合 ACE 体系的食源性生物活性肽抑制作用机制研究，2018.01–2019.12

（10）吉林省高校“十三五”科研规划项目，JJKH20170816KJ，功能性大豆肽制备关键技术及产品研制，2017.01–2018.12。 

（11）吉林省吉诺生物工程有限责任公司，大豆生物活性肽生产关键技术，主持.

科研成果：

[1]玉米花丝新资源食品安全生产技术 庄红;奚春宇;高峰;于亚莉;张鸣镝;肇萍;宫新统;邢贺钦;赵文竹;于志鹏;张婷;唐宁;王翠娜;刘军 吉林大学 2013

发明公开：

[1]张婷, 张萌萌, 徐梦蕾, 任文硕, 刘静波. 一种缓解氧化应激的γ-环糊精/染料木素包合物的制备及其应用[P]. 吉林省: CN120204430A, 2025-06-27.

[2]刘轩廷, 盛成轩, 李雨露, 翟家笑, 刘静波, 张婷, 徐梦蕾. 一种基于双蛋白高内相Pickering乳液的脂肪替代型稀奶油制备方法及应用[P]. 吉林省: CN120078123A, 2025-06-03.

[3]张婷, 张镭译, 杜志阳, 李尚霖, 李亚娟, 杨萌. 一种蛋清自组装肽的制备及在乳液中的应用[P]. 吉林省: CN119799831A, 2025-04-11.

[4]张婷, 龚泠灵, 尚晓敏, 徐豪杰, 刘静波, 徐梦蕾. 一种低粘度耐高温的蛋清液的制备方法[P]. 吉林省: CN119605972A, 2025-03-14.

[5]赵颂宁, 张婷, 刘静波, 徐梦蕾. 一种离子修饰多糖可食用膜的制备方法与应用[P]. 吉林省: CN119529348A, 2025-02-28.

[6]张婷, 田龙江, 杜志阳, 林煜, 游欣然, 赵奕蘅, 徐梦蕾, 刘静波. 一种席夫碱介导的肽自组装体及其制备方法和应用[P]. 吉林省: CN119219736A, 2024-12-31.

[7]张婷, 王秀晶, 韩璐, 刘静波, 吕思雯, 徐梦蕾. 一种快速腌制酒糟麻酱鸡蛋的制备方法[P]. 吉林省: CN119014515A, 2024-11-26.

[8]刘静波, 杨佳豪, 杜志阳, 杨萌, 黄昕怡, 张婷, 徐梦蕾. 一种提高姜黄素溶解性和活性的自聚集蛋清肽及其应用[P]. 吉林省: CN118955613A, 2024-11-15.

[9]张婷, 郭文渊, 杜志阳, 刘静波, 杨萌, 徐梦蕾. 一种铁螯合蛋清肽补铁凝胶糖果及其制备方法[P]. 吉林省: CN118716443A, 2024-10-01.

[10]张婷, 林佳琪, 刘轩廷, 刘静波, 徐梦蕾. 一种低盐稳定蛋清源复合凝聚高内相乳液的制备方法[P]. 吉林省: CN118716604A, 2024-10-01.

[11]刘轩廷, 闫昭卉, 刘静波, 张婷, 徐梦蕾. 基于异质蛋白复合凝聚的益生菌微胶囊制备方法及其应用[P]. 吉林省: CN118697051A, 2024-09-27.

[12]刘静波, 张任钊, 刘轩廷, 张婷, 徐梦蕾. 一种蛋清蛋白基双网络乳液凝胶类脂肪及其制备方法和应用[P]. 吉林省: CN118489759A, 2024-08-16.

[13]张婷, 曾英男, 刘静波, 徐梦蕾. 一种具有免疫调节功能的纳米硒-卵白蛋白肽复合物的制备及其应用[P]. 吉林省: CN118416200A, 2024-08-02.

[14]杜志阳, 郇延国, 张婷, 刘静波, 吕思雯, 徐梦蕾. 一种负载抗氧化蛋清肽的水凝胶敷料制备方法及其应用[P]. 吉林省: CN118252971A, 2024-06-28.

[15]刘静波, 马未祎, 张婷, 吕思雯, 徐梦蕾. 一种鸡蛋壳膜肽及磷酸化壳膜肽-钙复合物的制备方法及其在功能食品领域的应用[P]. 吉林省: CN118127106A, 2024-06-04.

[16]刘静波, 黄昕怡, 杜志阳, 杨萌, 徐梦蕾, 张婷. 一种口服增益型多糖/环糊精-金属有机骨架共组装纳米颗粒的制备及其缓解结肠炎的应用[P]. 吉林省: CN118105519A, 2024-05-31.

[17]刘静波, 李圣桡, 张婷, 徐梦蕾, 杨琦. 一种富含支链氨基酸且具有缓解疲劳功能的蛋清肽及其制备方法[P]. 吉林省: CN118109543A, 2024-05-31.

[18]张婷, 付梦涵, 吕思雯, 徐梦蕾, 杨琦, 刘静波. 一条具有皮肤损伤缓解效应的蛋清肽序列QVPLW及其应用[P]. 吉林省: CN118027145A, 2024-05-14.

[19]刘静波, 石晓霞, 杜志阳, 张婷, 徐梦蕾. 一种用于促溶疏水活性物质的蛋清肽自组装纳米颗粒制备方法[P]. 吉林省: CN117859915A, 2024-04-12.

[20]刘静波, 韩璐, 张婷, 徐梦蕾, 于一丁. 一种加压技术的低钠溏心卤蛋及制备方法[P]. 吉林省: CN117481314A, 2024-02-02.

[21]刘静波, 韩璐, 张婷, 于一丁, 徐梦蕾. 一种离子调控预腌制的卤蛋及其制备方法[P]. 吉林省: CN117297042A, 2023-12-29.

[22]张婷, 吕思雯, 潘风光, 刘静波, 赵颂宁. 一条具有辅助治疗溃疡性结肠炎作用的蛋清肽序列及其应用[P]. 吉林省: CN116655731A, 2023-08-29.

[23]赵颂宁, 张婷, 于一丁, 刘静波. 一种卤制鸭锁骨生产工艺配方[P]. 吉林省: CN116649540A, 2023-08-29.

[24]张婷, 袁一心, 尚晓敏, 刘静波, 吴昕玲, 赵颂宁. 一种利用蛋清蛋白/卡拉胶改善猪肉肠凝胶特性的方法[P]. 吉林省: CN116420852A, 2023-07-14.

[25]奚春宇, 李婷, 张婷, 刘静波. 一种具有预防溃疡性结肠炎损伤作用的蛋清肽及其应用[P]. 吉林省: CN116355050A, 2023-06-30.

[26]张婷, 姜维亘, 刘轩廷, 刘静波. 一种功能化磁性纳米颗粒应用于卵转铁蛋白分离的方法[P]. 吉林省: CN116284345A, 2023-06-23.

[27]张婷, 陈洪文, 刘静波, 刘博群, 赵颂宁. 一种快速补充甲硫氨酸的蛋清二肽[P]. 吉林省: CN114747771A, 2022-07-15.

[28]张婷, 宁珍珍, 赵颂宁, 温鹤迪, 刘静波. 一种基于原儿茶酸修饰的高起泡性卵白蛋白制备方法[P]. 吉林省: CN114631591A, 2022-06-17.

[29]张婷, 唐聪敏, 尚晓敏, 刘静波, 赵颂宁. 一种新型低糖低胆固醇鸡蛋布丁的制备方法[P]. 吉林省: CN114601113A, 2022-06-10.

[30]潘风光, 林柔汐, 赵颂宁, 张婷, 刘静波. 一种用于卤鸭制品的工艺方法和保鲜涂膜液制备[P]. 吉林省: CN114601118A, 2022-06-10.

[31]于亚莉, 李金铭, 张婷, 赵颂宁, 刘静波. 一种基于卵白蛋白的抗氧化型乳化剂的制备及应用[P]. 吉林省: CN114601149A, 2022-06-10.

[32]刘静波, 刘帅言, 杜志阳, 杨萌, 张婷, 赵颂宁. 一种富含姜黄素的双蛋白复合型速溶粉剂及其制备方法[P]. 吉林省: CN114532492A, 2022-05-27.

[33]尚晓敏, 张婷, 袁一心, 柴家乐, 刘静波, 赵颂宁. 一种利用硫酸化多糖制备高凝胶型蛋清粉的方法[P]. 吉林省: CN114158699A, 2022-03-11.

[34]张婷, 杨艺, 刘轩廷, 刘静波, 赵颂宁. 一种以卵磷脂为辅料辅助超声制备高速溶性蛋清粉的方法[P]. 吉林省: CN114052213A, 2022-02-18.

[35]潘风光, 蔡转章, 刘静波, 张婷. 一种具有预防慢性酒精性肝损伤作用的活性肽[P]. 吉林省: CN112979748A, 2021-06-18.

[36]刘静波, 郭健, 杜志阳, 张婷, 赵颂宁. 一种可以提高β-胡萝卜素稳定性的食品级高内相乳液的制备方法[P]. 吉林省: CN112869119A, 2021-06-01.

[37]张婷, 宋敬一, 赵颂宁, 刘静波, 刘博群. 一种包埋蛋清源活性肽的纳米脂质体的制备方法[P]. 吉林省: CN110679953A, 2020-01-14.

[38]刘静波, 杨萌, 刘博群, 张婷, 赵颂宁. 一种冷冻复性鸡蛋的制备方法[P]. 吉林省: CN110604266A, 2019-12-24.

[39]刘静波, 王子秦, 刘博群, 张婷, 赵颂宁. 一种超声制备原味溏心蛋的方法[P]. 吉林省: CN110604267A, 2019-12-24.

[40]刘静波, 刘畅, 张婷, 刘博群. 一种新型血管紧张素转化酶抑制剂筛选模型的构建和应用[P]. 吉林省: CN110157735A, 2019-08-23.

[41]姜轶群, 刘静波, 张婷, 李艳菊, 杨海霞. 一种能促皮肤创面愈合的蛋清肽及其制备方法[P]. 吉林省: CN110144374A, 2019-08-20.

[42]刘静波, 徐颖, 刘博群, 张婷. 一种高接枝度果胶蛋清产品的制备方法[P]. 吉林省: CN110074353A, 2019-08-02.

[43]于亚莉, 张辉, 刘静波, 刘博群, 张婷. 一种蛋清粉果冻的制备工艺[P]. 吉林省: CN110063462A, 2019-07-30.

[44]张鸣镝, 崔敏, 刘静波, 刘博群, 张婷. 一种蛋清肽微胶囊及其制备方法[P]. 吉林省: CN109943613A, 2019-06-28.

[45]刘静波, 张文琦, 刘轩廷, 刘博群, 张婷, 于一丁. 一种电子束辐照技术提高蛋清蛋白抗氧化活性的方法[P]. 吉林省: CN109527343A, 2019-03-29.

[46]刘静波, 牛洲敏, 谭大伟, 杜志阳, 安苏苏, 刘博群, 张婷, 于一丁. 一种具有保健功能的苹果醋口含片及其制备方法[P]. 吉林省: CN109536362A, 2019-03-29.

[47]张婷, 董明远, 刘静波, 刘博群, 董翔禹, 王雨佳, 常佳雄. 一种添加大豆纤维的全蛋粉鸡蛋干的制备方法[P]. 吉林省: CN109497450A, 2019-03-22.

[48]张婷, 赵晨曦, 刘博群, 刘静波, 赵楠, 付爽, 孙嘉, 陈永仪. 一种鸡蛋发酵乳的制备方法[P]. 吉林省: CN109463447A, 2019-03-15.

[49]刘静波, 魏晨, 张婷, 刘博群. 一种速溶性蛋粉的制备方法[P]. 吉林: CN108850885A, 2018-11-23.

[50]于亚莉, 王祺, 刘静波, 张婷, 刘博群. 一种提高液蛋凝胶性的制备方法[P]. 吉林: CN108813424A, 2018-11-16.

[51]刘静波, 杨萌, 杜志阳, 马思彤, 张婷, 刘博群. 含有蛋清源寡肽纳米颗粒的膏体肠内营养制剂及制备方法[P]. 吉林: CN108813579A, 2018-11-16.

[52]刘静波, 张瑞雪, 刘博群, 张婷. 一种提高芽孢杆菌属蛋白酶活性的方法[P]. 吉林: CN108795908A, 2018-11-13.

[53]张婷, 蔡转章, 刘静波, 伍海波, 汪佳嘉. 一种大豆肽固体饮料及其制备工艺[P]. 吉林: CN108740664A, 2018-11-06.

[54]王依楠, 刘静波, 张婷. 一种LPS诱导RAW264.7细胞炎症模型的建立方法[P]. 吉林: CN108486056A, 2018-09-04.

[55]于亚莉, 吴琦, 张婷, 刘静波. 一种含抗氧化蛋清肽纳米脂质体的果汁饮料及其制备方法[P]. 吉林: CN108432982A, 2018-08-24.

[56]于亚莉, 怀影, 刘静波, 张婷. 一种含有降胆固醇低聚肽复合粗粮核桃粉及其制备方法[P]. 吉林: CN108323738A, 2018-07-27.

[57]于亚莉, 朱晶, 刘静波, 张婷, 王莹. 一种高起泡性蛋清液的制备方法[P]. 吉林: CN107997035A, 2018-05-08.

[58]刘静波, 杜志阳, 谭大伟, 丁龙, 张婷. 一种纳米级肠内营养制剂及其制备方法[P]. 吉林: CN107969706A, 2018-05-01.

[59]刘静波, 张德举, 张婷, 王纪川. 一种营养果蔬汁大豆肽棒冰及其制作方法[P]. 吉林: CN106900973A, 2017-06-30.

[60]刘静波, 李新, 怀影, 赵颂宁, 张婷. 一种含有抗氧化肽复合粗粮蛋白粉及其制备方法[P]. 吉林: CN106858615A, 2017-06-20.

[61]刘静波, 李良煜, 赵颂宁, 张婷, 丁龙. 一种Keap1 Kelch 区多位点分子对接筛选食源性抗氧化寡肽的方法[P]. 吉林: CN106496301A, 2017-03-15.

[62]刘静波, 张盛男, 张婷, 马爽. 一种牛血红蛋白肽咀嚼片配方及制备工艺[P]. 吉林: CN103238848A, 2013-08-14.

[63]庄红, 张婷, 房鑫, 陈乐群, 唐宁. 人参酒配方及其制作方法[P]. 吉林: CN102286347A, 2011-12-21.

[64]庄红, 陈乐群, 张婷, 朱媛媛, 崔真真, 唐宁. 亚铁血红素肽咀嚼片配方及制作方法[P]. 吉林: CN102150837A, 2011-08-17. 

发明授权：

[1]张婷, 宁珍珍, 赵颂宁, 温鹤迪, 刘静波. 一种基于原儿茶酸修饰的高起泡性卵白蛋白制备方法[P]. 吉林省: CN114631591B, 2023-12-22.

[2]潘风光, 蔡转章, 刘静波, 张婷. 一种具有预防慢性酒精性肝损伤作用的活性肽[P]. 吉林省: CN112979748B, 2022-05-06.

[3]姜轶群, 刘静波, 张婷, 李艳菊, 杨海霞. 一种能促皮肤创面愈合的蛋清肽及其制备方法[P]. 吉林省: CN110144374B, 2022-04-29.

[4]刘静波, 杜志阳, 谭大伟, 丁龙, 张婷. 一种纳米级肠内营养制剂及其制备方法[P]. 吉林省: CN107969706B, 2021-07-13.

[5]刘静波, 李良煜, 赵颂宁, 张婷, 丁龙. 一种Keap1 Kelch区多位点分子对接筛选食源性抗氧化寡肽的方法[P]. 吉林省: CN106496301B, 2020-06-23. 

代表性出版著作：

[1]《食品蛋白质科学与技术》，科学出版社，2019，参编。

[2]《食品酶学》，科学出版社，2022，副主编。 

发表英文论文：

[1]Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion，Food Chemistry，2023，400，134019.（一区IF=8.8）

[2]Integrated Microbiome and Metabolomic Analysis Reveal the Repair Mechanisms of Ovalbumin on the Intestine Barrier of Colitis Mice，Journal of Agricultural and Food Chemistry，2023，71，8894–8905.（一区IF=6.1）

[3]How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin? ，Food Hydrocolloids，2023，140，108629.（一区IF=10.7）

[4]Yang, Qi; Wang, Ying; Yang, Meng; Liu, Xuanting; Lyu, Siwen; Liu, Boqun; Liu, Jingbo; Zhang, Ting .Effect of glycation degree on the structure and digestion properties of ovalbumin: A study of amino acids and peptides release after in vitro gastrointestinal simulated digestion，Food Chemistry，Food Chemistry, 2022, 373(Pt B): 131331-131331.（一区IF=8.8）

[5]Jiang, Feng; Liu, Jingbo; Niu, Xiaodi; Zhang, Deju; Wang, Erlei; Zhang, Ting.Egg White Peptides Increased the Membrane Liquid-Ordered Phase of Giant Unilamellar Vesicles: Visualization, Localization, and Phase Regulation Mechanism，Journal of Agricultural and Food Chemistry，2022，70，2042–2050.（一区IF=6.1）

[6]Soybean meal peptides regulated membrane phase of giant unilamellar vesicles: A key role for bilayer amphipathic region localization，Food Research International，2022，162，111924.（一区IF=8.1）

[7]Mechanism investigation of fermented egg-milk peptides on colonic inflammatory diseases: based on in vivo and in silico research，Food & Function，2022，13，12707-12720.（一区IF=6.1）

[8]Liu, Jingbo; Li, Yajuan; Zhang, Hui; Liu, Shitong; Yang, Meng; Cui, Meiyan; Zhang, Ting; Yu, Yiding; Xiao, Hang; Du, Zhiyang*.Fabrication, characterization and functional attributes of zein-egg white derived peptides (EWDP)-chitosan ternary nanoparticles for encapsulation of curcumin: Role of EWDP.Food Chemistry, 2022, 372: 131266.

[9]Zhang, Ting; Zhang, Min; Gong, Ping; Jiang, Hongyu; Liu, Jingbo; Liu, Xuanting*.Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism.Food Hydrocolloids, 2022, 124: 107221.

[10]Liu, Jingbo; Guo, Jian; Zhang, Hui; Liao, Yinan; Liu, Shuaiyan; Cheng, Dahao; Zhang, Ting; Xiao, Hang; Du, Zhiyang*.The fabrication, characterization, and application of chitosan-NaOH modified casein nanoparticles and their stabilized long-term stable high internal phase Pickering emulsions.Food & Function, 2022, 13(3): 1408-1420.

[11]Lyu, Siwen; Pan, Fengguang; Ge, Huifang; Yang, Qi; Duan, Xuehui; Feng, Mengmeng; Liu, Xuanting; Zhang, Ting*; Liu, Jingbo*.Fermented egg-milk beverage alleviates dextran sulfate sodium-induced colitis in mice through the modulation of intestinal flora and short-chain fatty acids.Food & Function, 2022, 13(2): 702-715. 

[12]Liu, Jingbo; Chai, Jiale; Yuan, Yixin; Zhang, Ting; Saini, Ramesh Kumar; Yang, Meng; Shang, Xiaomin*.Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties.Food Hydrocolloids, 2022, 122: 107094. 

[13]Liu, Jingbo; Jiang, Hongyu; Zhang, Min; Gong, Ping; Yang, Meng; Zhang, Ting; Liu, Xuanting.Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties.International Journal of Biological Macromolecules, 2022, 200: 263-272.

[14]Ge, Huifang; Cai, Zhuanzhang; Chai, Jiale; Liu, Jiyun; Liu, Boqun; Yu, Yiding; Liu, Jingbo*; Zhang, Ting*.Egg white peptides ameliorate dextran sulfate sodium-induced acute colitis symptoms by inhibiting the production of pro-inflammatory cytokines and modulation of gut microbiota composition，Food Chemistry，2021，360:129981.（一区IF=8.8）

[15]Yu, Yali; Guan, Yu; Liu, Jingbo; Hedi, Wen; Yu, Yiding; Zhang, Ting*.Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability，Food Hydrocolloids，2021，121:107071.（一区IF=10.7）

[16]Jiang, Feng; Wang, Ying; Liu, Chang; Zhang, Biying; Wang, Erlei; Liu, Jingbo*; Zhang, Ting*.Egg White-Derived Peptides QVPLW and LCAY Inhibit the Activity of Angiotensin I-Converting Enzyme in Human Umbilical Vein Endothelial Cells by Suppressing Its Recruitment into Lipid Rafts，Journal of Agricultural and Food Chemistry, 2021, 69(35): 10350-10357.（一区IF=6.1）

[17]Ge, Huifang; Zhang, Biying; Li, Ting; Yang, Qi; Tang, Yuanhu; Liu, Jingbo; Zhang, Ting.In vivo and in silico studies on the mechanisms of egg white peptides in relieving acute colitis symptoms.Food & Function, 2021, 12(24): 12774-12787.

[18]Yang, Meng; Liu, Jingbo; Li, Yajuan; Yang, Qi; Liu, Xuanting; Liu, Chunmei; Ma, Sitong; Liu, Boqun; Zhang, Ting; Xiao, Hang; Du, Zhiyang*.A self-assembled amphiphilic polysaccharide-based co-delivery system for egg white derived peptides and curcumin with oral bioavailability enhancement.Food & Function, 2021, 12(21): 10512-10523.

[19]Yu, Yali; Guan, Yu; Wen, Hedi; Zhang, Yan; Liu, Jingbo*; Zhang, Ting*.Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties.LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2021, 151: 112094.

[20]Zhao, Xiaorui; Zhang, Deju; Liu, Jingbo*; Zhang, Ting*.Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin.Journal of Food Processing and Preservation, 2021, 45(10): e15783. 

[21]Ge, Huifang; Jiang, Yiqun; Ning, Zhenzhen; Hu, Zhiqing; Ma, Sitong; Shao, Yin; Liu, Jingbo*; Zhang, Ting*.Supplementation of egg white peptides on attenuating skin mechanical damage symptoms: a promising way to accelerate wound healing process.Food & Function, 2021, 12(17): 7688-7698.

[22]Liu, Jingbo; Chai, Jiale; Zhang, Ting; Yuan, Yixin; Saini, Ramesh Kumar; Xu, Menglei; Li, Shanle; Shang, Xiaomin*.Phase behavior, thermodynamic and rheological properties of ovalbumin/ dextran sulfate: Effect of biopolymer ratio and salt concentration.Food Hydrocolloids, 2021, 118: 106777.

[23]Pan, Fengguang; Cai, Zhuanzhang; Ge, Huifang; Ma, Sitong; Yu, Yiding; Liu, Jingbo*; Zhang, Ting*.Transcriptome analysis reveals the hepatoprotective mechanism of soybean meal peptides against alcohol-induced acute liver injury mice.Food and Chemical Toxicology, 2021, 154: 112353.

[24]Ge, Huifang; Zhang, Biying; Li, Ting; Yu, Yue; Men, Fangbing; Zhao, Songning; Liu, Jingbo; Zhang, Ting*.Potential targets and the action mechanism of food-derived dipeptides on colitis: network pharmacology and bioinformatics analysis.Food & Function, 2021, 12(13): 5989-6000. 

[25]Yang, Meng; Liu, Jingbo; Yang, Xiaohan; Li, Shoulu; Li, Chuang; Liu, Boqun; Ma, Sitong; Liu, Xuanting; Du, Zhiyang; Zhang, Ting; Yu, Yiding*.Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility.Food Chemistry, 2021, 349: 129096. 

[26]Chang, Kefei; Liu, Jingbo; Jiang, Wei; Fan, Yong; Nan, Bo; Ma, Sitong; Zhang, Yan; Liu, Boqun; Zhang, Ting*.Structural characteristics and foaming properties of ovalbumin-Caffeic acid complex.LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2021, 146: 111383. (Corresponding Author，SCI).

[27]Hedi, Wen; Jingbo, Liu; Yiding, Yu; Yuxi, Sun; Jiyun, Liu; Qinqin, Deng; Yan, Chen; Boqun, Liu; Ting, Zhang*.gamma-Cyclodextrin-BSA for nano-encapsulation of hydrophobic substance.Food Bioscience, 2021, 41: 101009.(Corresponding Author，SCI).

[28]Liu, Xuanting; Yang, Qi; Yang, Meng; Du, Zhiyang; Wei, Chen; Zhang, Ting; Liu, Boqun; Liu, Jingbo*.Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism.Ultrasonics Sonochemistry, 2021, 73: 105477. 

[29]Zhang Ting, Chen Meiru, Yu Yiding, Zhang Yan, Liu Jingbo*, Research progress of factors and mechanism of enzymatic hydrolysis on protein foaming characteristics. Food Science (in Chinese), 2021. (First author, received, EI)

[30]Jiang Feng, Liu Jingbo, Ma Sitong, Yang Meng, Chen Yan, Liu Boqun, Zhang Ting*, Antioxidant activity and structural characterization of ovalbumin simulated gastrointestinal digestive products in vitro. Journal of Chinese Institute of Food Science and Technology (in Chinese), 2020. (Corresponding author, received, EI)

[31]Zhang Ting, Wen Hedi, Song Jingyi, Ge Huifang, Wang Minghua, Chen Yan, Liu Boqun, Liu Jingbo*, Preparation and in vivo and in vitro Sustained-Release of Egg White Peptide Liposomes Obtained from Ethanol Injection Combined High-Pressure Homogenization, Food Science(in Chinese), 2020. (First author, online, EI)

[32]Yu, Yali; Zhang, Hui; Zhu, Jing; Liu, Jingbo; Zhang, Ting*.Effect of ultrasound-irradiation combined pretreatment on the foamability of liquid egg white.Journal of Food Science, 2020, 85(12): 4312-4318.(Corresponding Author，SCI).

[33]Chang, Kefei; Liu, Jingbo; Jiang, Wei; Zhang, Ruixue; Zhang, Ting; Liu, Boqun*.Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior.Food Research International, 2020, 136: 109311.

[34]Liu, Xuanting; Liu, Jingbo; Zhang, Wenqi; Pearce, Robin; Chen, Meiru; Zhang, Ting; Liu, Boqun*.Effect of the degree of glycation on the stability and aggregation of bovine serum albumin.Food Hydrocolloids, 2020, 106: 105892.

[35]Zhang, Biying; Liu, Jingbo; Liu, Chang; Liu, Boqun; Yu, Yiding; Zhang, Ting*.Bifunctional peptides with antioxidant and angiotensin-converting enzyme inhibitory activity in vitro from egg white hydrolysates.Journal of Food Biochemistry, 2020, 44(9): e13347. (Corresponding Author，SCI).

[36]Liu, Chang; Liu, Jingbo; Wang, Manqiu; Zhang, Biying; Wang, Erlei; Liu, Boqun; Zhang, Ting*.Construction and Application of Membrane-Bound Angiotensin-I Converting Enzyme System: A New Approach for the Evaluation of Angiotensin-I Converting Enzyme Inhibitory Peptides.Journal of Agricultural and Food Chemistry, 2020, 68(20): 5723-5731.(Corresponding Author，SCI).

[37]Du, Zhiyang; Liu, Jingbo; Zhang, Hui; Chen, Yuelin; Wu, Xinling; Zhang, Yanqun; Li, Xinyu; Zhang, Ting; Xiao, Hang; Liu, Boqun*.l-Arginine/l-lysine functionalized chitosan-casein core-shell and pH-responsive nanoparticles: fabrication, characterization and bioavailability enhancement of hydrophobic and hydrophilic bioactive compounds.Food & Function, 2020, 11(5): 4638-4647.

[38]Du, Zhiyang; Liu, Jingbo; Zhang, Hui; Wu, Xinling; Zhang, Biying; Chen, Yuelin; Liu, Boqun; Ding, Long; Xiao, Hang; Zhang, Ting*.N-Acetyl-L-cysteine/L-Cysteine-Functionalized Chitosan-beta-Lactoglobulin Self-Assembly Nanoparticles: A Promising Way for Oral Delivery of Hydrophilic and Hydrophobic Bioactive Compounds.Journal of Agricultural and Food Chemistry, 2019, 67(45): 12511-12519.(Corresponding Author，SCI).

[39]Du, Zhiyang; Liu, Jingbo; Zhai, Jinxing; Huang, Haitao; Wei, Shibiao; Zhang, Ting; Ding, Long; Liu, Boqun*.Fabrication of N-acetyl-L-cysteine and L-cysteine functionalized chitosan-casein nanohydrogels for entrapment of hydrophilic and hydrophobic bioactive compounds.Food Hydrocolloids, 2019, 96: 377-384.

[40]Liu, Xuanting; Liu, Jingbo; Zhang, Wenqi; Han, Shuo; Zhang, Ting; Liu, Boqun*.Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein.LWT-Food Science and Technology, 2019, 111: 846-852.

[41]Du, Zhiyang; Liu, Jingbo; Zhang, Ting; Yu, Yiding; Zhang, Yan; Zhai, Jinxing; Huang, Haitao; Wei, Shibiao; Ding, Long; Liu, Boqun*.A study on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides.Food Chemistry, 2019, 286: 530-536.

[42]Zhang, Biying; Wang, Huiyu; Wang, Ying; Yu, Yiding; Liu, Jingbo; Liu, Boqun; Zhang, Ting*.Identification of antioxidant peptides derived from egg-white protein and its protective effects on H2O2-induced cell damage.International Journal of Food Science and Technology, 2019, 54(6): 2219-2227.(Corresponding Author，SCI).

[43]Du Zhiyang; Liu Jingbo; Zhang Deju; Ding Long; Wang Yizhen; Tan Dawei; Zhang Ting*.Individual and Synergistic Antioxidant Effects of Dipeptides in In Vitro Antioxidant Evaluation Systems.International Journal of Peptide Research and Therapeutics, 2019, 25(1): 391-399. (Corresponding Author，SCI).

[44]Ding Long; Wang Liying; Zhang Ting; Yu Zhipeng; Liu Jingbo*.Hydrolysis and transepithelial transport of two corn gluten derived bioactive peptides in human Caco-2 cell monolayers.Food Research International, 2018, 106: 475-480.

[45]Wang Liying; Ding Long; Xue Chunmei; Ma Sitong; Du Zhiyang; Zhang Ting; Liu Jingbo*.Corn gluten hydrolysate regulates the expressions of antioxidant defense and ROS metabolism relevant genes in H2O2-induced HepG2 cells.Journal of Functional Foods, 2018, 42: 362-370.  

[46]Liu Jingbo; Zhang Deju; Zhu Yinshi; Wang Yizhen; He Shucheng; Zhang Ting*. Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids. Emirates Journal of Food and Agriculture[J]. 2018, 30(3): 224-231.(Corresponding Author，SCI).

[47]Du Z, Liu J, Zhang D, Ding L, Wang Y, Tan D, Zhang T*. Individual and Synergistic Antioxidant Effects of Dipeptides in In Vitro Antioxidant Evaluation Systems[J]. International Journal of Peptide Research & Therapeutics, 2018:1-9.

[48]Liu, Jingbo, Liu, Chang, Zhao, Songning, Zhang, Ting*. Process Optimization of Soybean Peptide Chelated Calcium of Different Molecular Weights[J]. Journal of Chinese Institute of Food Science and Technology, 2018,18(6): 146-152.(Corresponding author, EI)

[49]Wang Ying; Jiang Yiqun; Yin Yongguang; Liu Jiyun; Ding Long; Liu Jingbo; Zhang Ting*. Identification and Inhibitory Mechanism of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Bovine Hemoglobin[J]. Protein Journal, 2017, 36(3):166-173. (Corresponding Author，SCI).

[50]Li Liangyu; Liu Jingbo; Nie Shaoping; Ding Long; Wang Liying; Liu Jiyun; Liu Wenchao; Zhang Ting*. Direct inhibition of Keap1–Nrf2 interaction by egg-derived peptides DKK and DDW revealed by molecular docking and fluorescence polarization[J]. Rsc Advances, 2017, 7(56):34963-34971.(Corresponding Author，SCI).

[51]Wang Yu; Zhang Ting; Zhang Hongyi; Yang Haixia; Li Yanju; Jiang Yiqun*. Bovine Hemoglobin Derived Peptide Asn‐Phe‐Gly‐Lys Inhibits Pancreatic Cancer Cells Metastasis by Targeting Secreted Hsp90α[J]. Journal of Food Science, 2017, 82(12):3005-3012.  (Corresponding Author，SCI).

[52]Zhang Deju; Wang Yizhen; Xu Menglei; Ding Long; Zhang Ting; Liu Jingbo*.Antioxidant Synergetic Effect Between the Peptides Derived from the Egg White Pentapeptide Trp-Asn-Trp-Ala-Asp.International Journal of Peptide Research and Therapeutics, 2017, 23(4): 509-518.

[53]Ding Long; Wang Liying; Yu Zhipeng; Ma Sitong; Du Zhiyang; Zhang Ting; Liu Jingbo*.Importance of Terminal Amino Acid Residues to the Transport of Oligopeptides across the Caco-2 Cell Monolayer.Journal of Agricultural and Food Chemistry, 2017, 65(35): 7705-7712.

[54]Liu Di; Zhang Ting; Chen Zhifei; Wang Ying; Ma Shuang; Liu Jiyun; Liu Jingbo*.The beneficial effect of ginsenosides extracted by pulsed electric field against hydrogen peroxide-induced oxidative stress in HEK-293 cells.Journal of Ginseng Research, 2017, 41(2): 169-179.

[55]Zhang, Ting; Nie, Shaoping; Liu, Boqun; Yu, Yiding; Zhang, Yan; Liu, Jingbo*.Activity Prediction and Molecular Mechanism of Bovine Blood Derived Angiotensin I-Converting Enzyme Inhibitory Peptides.PLos One, 2015, 10(3): e0119598.(First author，SCI)

[56]Zhang, Ting; Liu, Dan; Liu, Jiyun; Zhou, Yuquan; Ma, Shuang; Liu, Jingbo*.Improvement of the Antioxidant Activity of Soybean Peptides by Microwave-Assisted Enzymatic Digestion.International Conference on Chemical, Material and Food Engineering (CMFE), 2015-07-25 to 2015-07-26.

[57]Zhuang, Hong; Dong, Shuting; Zhang, Ting; Tang, Ning; Xu, Na; Sun, Bin; Liu, Jingbo; Zhang, Mingdi; Yuan, Yuan*.Study on Alkaline Protease Immobilized on Mesoporous Materials.Asian Journal of Chemistry, 2014, 26(4): 1139-1144.

[58]Liu, Jingbo; Chen, Zhifei; He, Jing; Zhang, Yan; Zhang, Ting; Jiang, Yiqun*.Anti-oxidative and anti-apoptosis effects of egg white peptide, Trp-Asn-Trp-Ala-Asp, against H2O2-induced oxidative stress in human embryonic kidney 293 cells.Food & Function, 2014, 5(12): 3179-3188.

Conference Report：

1. Study on the Screening of Small Egg White Peptides Based on Direct Inhibition of Keap1-Nrf2 Interaction and Mechanism of Action, The 4th International Symposium on Food Science and Human Health, Hangzhou, Zhejiang, 2019.09.11

2. Study on Rapid Screening of Antioxidant Peptides from Egg White Based on Molecular Docking and Its Mechanism of Action, 2019 International Food Non-Thermal Processing Technology Seminar, Dalian, Liaoning, 2019.09.11

3. Screening Strategy of Egg White-Derived Bioactive Peptides Based on Molecular Docking And Cell Membrane Environmental Remodeling, The 15th China Poultry and Egg Industry Technology Conference and Egg Industry Import and Export Expo, Wuhan Hubei, 2019.10.30

Teaching Reform Paper：

1. Zhang Ting, Liu Jingbo*, Curriculum goal setting and achievement evaluation reform and exploration under the background of first-class undergraduate curriculum construction. Farm Products Processing, 2021. (First author, received)

2. Ma Shuang, Li He, Liu Xinxin, Zhang Ting*. Research on Innovation Competition + Experimental Teaching Reform under the Background of "Double First Class". Heilongjiang Animal Science and Veterinary Medicine, 2019(01): 166-170.

3. Zhang Yan, Zhang Ting, Liu Jingbo*. Reform and thinking on the experimental teaching mode of "Food Nutrition". Farm Products Processing, 2018(10): 85-87.

4. Zhao Songning, Zhang Yan, Ma Shuang, Zhang Ting, Liu Boqun, Liu Jingbo*. Research and Discussion on the Reform of Functional Food Experiment Teaching in the Context of "Double First Class". Food and Fermentation Science & Technology, 2019, 55(02): 116-120.

5. Zhang Yan, Hao Hui, Wang Zuozhao, Zhang Ting, Li He*. Establishment and application of a virtual laboratory of gas chromatography-mass spectrometry combined instrument. Animal Husbandry & Veterinary Medicine, 2019, 51(04): 136-139.

发表中文期刊论文：

[1]赵颂宁, 张婷, 刘静波. 以课程目标为导向的国家级精品课程——“食品营养学”教学改革研究[J]. 食品与发酵科技, 2025, 61 (02): 164-168.

[2]徐梦蕾, 卢静, 张婷, 马爽, 袁媛, 关爽. 外部质量保障体系在食品科学与工程专业研究生培养中作用[J]. 食品工业, 2025, 46 (02): 139-141.

[3]赵颂宁, 谢钰芊, 刘若飞, 张婷, 刘静波, 林柔汐. 可食用壳聚糖涂膜技术在卤鸭保鲜中的应用及质构分析[J]. 食品研究与开发, 2025, 46 (01): 139-144.

[4]刘静波, 李子豪, 温鹤迪, 吕思雯, 于一丁, 张婷. 酶解对豆粕肽结构和乳化性质的影响及其高稳定性乳液的制备与表征[J]. 食品科学, 2024, 45 (24): 53-60.

[5]徐梦蕾, 卢静, 马爽, 张婷, 袁媛, 关爽. “食品安全监督管理学”课程思政元素的挖掘与教学设计[J]. 食品工业, 2024, 45 (11): 231-233.

[6]张燕, 魏汝君, 张婷, 刘博群, 刘静波. 蛋清源抗氧化肽对H2O2诱导的HEK293细胞的转录组学研究[J]. 中国食品学报, 2024, 24 (10): 47-61.

[7]刘静波, 韩璐, 吕思雯, Metta Cita Andriani, 曹梦瑶, 袁苓茹, 徐梦蕾, 于一丁, 张婷, 赵颂宁. 离子预腌制技术对贮藏期卤蛋品质的提升作用[J]. 食品研究与开发, 2024, 45 (20): 108-113+124.

[8]李亚娟, 张镭译, 张婷, 刘静波, 杜志阳. 蛋清肽和姜黄素协同增强多糖基高内相Pickering乳液的界面结构实现活性保护[J]. 食品科学, 2024, 45 (21): 20-28.

[9]赵颂宁, 欧阳姿韶, 刘静波, 谢钰芊, 刘若飞, 杨奥, 张婷. 可食性涂膜技术在卤制鸭舌实验中的应用研究[J]. 轻工科技, 2024, 40 (04): 29-31+49.

[10]赵颂宁, 贺祖德, 刘静波, 谢钰芊, 张婷. 一种卤制鸭锁骨制品的制备工艺[J]. 农业与技术, 2024, 44 (04): 113-117.

[11]徐梦蕾, 袁媛, 张婷, 金蕊, 马爽, 叶海青. “大食物观”指导下的“食品安全学”课程改革思考[J]. 食品工业, 2024, 45 (02): 253-255.

[12]张婷, 袁一心, 嵇竞弘, 龚泠灵, 吴昕玲, 刘静波, 尚晓敏. 基于静电相互作用的卵白蛋白与岩藻多糖相行为分析及流变学分析[J]. 食品科学, 2024, 45 (09): 51-59.

[13]温鹤迪, 宁珍珍, 李金铭, 关玉, 贺家华, 赵颂宁, 刘静波, 张婷. 卵白蛋白与绿原酸分子互作对蛋白结构及乳液稳定性的影响[J]. 中国食品学报, 2022, 22 (10): 66-76.

[14]张婷, 赵颂宁, 尚晓敏, 张燕, 刘静波. 基于智慧课堂教学的《功能性食品》课程改革研究与探索[J]. 食品与发酵科技, 2022, 58 (03): 169-171+180.

[15]张婷, 杨艺, 张敏, 江竑宇, 刘静波, 刘轩廷. 食品表面活性剂提升蛋白质粉溶解性的研究进展[J]. 食品工业科技, 2022, 43 (22): 429-437.

[16]张婷, 陈美如, 于一丁, 张燕, 刘静波. 生物酶解影响蛋白起泡特性的因素及机理研究进展[J]. 食品科学, 2022, 43 (07): 298-304.

[17]张婷, 刘静波. 食品类一流本科课程建设现状及课程目标设计与达成评价思考[J]. 农产品加工, 2021, (24): 110-112.

[18]潘风光, 赵颂宁, 林柔汐, 张婷, 刘静波. 酱卤鸭制品加工中常见香辛料的实验检测方法及风味机理研究[J]. 肉类工业, 2021, (11): 52-57.

[19]姜丰, 刘静波, 马思彤, 杨萌, 陈艳, 刘博群, 张婷*. 卵白蛋白体外模拟胃肠道消化产物的抗氧化活性及其结构表征[J]. 中国食品学报, 2021, 21 (09): 10-18.

[20]刘静波, 王子秦, 于一丁, 张婷, 刘博群. 响应面法优化豆粕肽制备工艺[J]. 中国食品学报, 2021, 21 (08): 216-223.

[21]刘静波, 程懂坤, 赵颂宁, 陈美如, 张婷*. 预煮方式对卤蛋加工过程中理化性质的影响[J]. 肉类工业, 2021, (06): 25-30.

[22]潘风光, 蔡转章, 伍海波, 刘静波, 刘博群, 张婷*. 豆粕源抗氧化肽的制备、鉴定与活性表征[J]. 食品与生物技术学报, 2021, 40 (03): 55-64.

[23]张婷, 温鹤迪, 宋敬一, 葛慧芳, 王明华, 陈艳, 刘博群, 刘静波*. 基于乙醇注入-高压均质的蛋清肽脂质体制备及体内外缓释效果[J]. 食品科学, 2021, 42 (13): 79-86.

[24]刘静波, 王子秦, 于一丁, 张婷, 刘博群. 豆粕血管紧张素转化酶抑制肽的结构鉴定及作用机制解析[J]. 食品科学, 2021, 42 (12): 123-129.

[25]马思彤, 刘静波, 张婷, 王莹, 孙惠炎, 魏以恒, 王寒颖, 雷洪辉, 刘博群. 体外模拟胃肠消化及碱性蛋白酶处理后蛋清肽抗氧化活性差异及肽序列解析[J]. 食品科学, 2020, 41 (21): 113-120.

[26]于亚莉, 宋雪梅, 关玉, 王莹, 张婷, 刘静波. 玉米肽Tyr-Phe-Cys-Leu-Thr对酒精性HepG2细胞的保护作用[J]. 中国食品学报, 2020, 20 (05): 43-52.

[27]张燕, 魏汝君, 马中苏, 刘珍, 张婷, 刘静波. 蛋清源活性肽对过氧化氢诱导的HEK293细胞谷胱甘肽抗氧化系统的影响[J]. 中国食品学报, 2020, 20 (02): 79-86.

[28]张燕, 陈志飞, 赵颂宁, 张婷, 刘静波. 蛋清源抗氧化肽对HEK293细胞氧化应激损伤的抑制作用及机制[J]. 中国食品学报, 2019, 19 (10): 11-22.

[29]潘风光, 侯力箫, 王莹, 张婷, 刘静波. 超声波辅助碱法提取鸡副产物和大豆粕混合蛋白工艺优化[J]. 中国食品学报, 2019, 19 (07): 108-118.

[30]赵颂宁, 张燕, 马爽, 张婷, 刘博群, 刘静波. “双一流”和工程教育专业认证背景下的功能性食品实验教学改革研究与探讨[J]. 食品与发酵科技, 2019, 55 (02): 116-120.

[31]马爽; 李赫; 刘新鑫; 张婷。“双一流”背景下的创新竞赛+实验教学改革研究.黑龙江畜牧兽医, 2019, (01): 166-170. 

[32]怀影, 于亚莉, 刘静波, 张婷. 基于FTIR和RF方法探究超声波对SAPMW<1ku结构的影响[J]. 中国食品学报, 2018, 18 (10): 178-186.

[33]潘风光, 辛楠, 王莹, 张婷, 刘静波. 基于Plackett-Buman和Box-Behnken设计筛选凝胶型蛋肠原料及配方[J]. 中国食品学报, 2018, 18 (07): 148-157.

[34]刘静波, 刘畅, 赵颂宁, 张婷. 不同分子质量的大豆肽螯合钙工艺优化[J]. 中国食品学报, 2018, 18 (06): 146-152.

[35]张燕, 张婷, 刘静波. “食品营养学”实验教学模式的改革与思考[J]. 农产品加工, 2018, (10): 85-87.

[36]刘静波, 姚志新, 赵颂宁, 王惠雨, 黄志超, 宋青岳, 潘风光, 张婷. 产妇玉米调和油的调配工艺优化[J]. 食品工业科技, 2018, 39 (03): 167-171+178.

[37]郑传峰, 马壮, 郭学东, 张婷, 吕丹, 秦泳. 矿粉宏细观特征耦合对沥青胶浆低温性能的影响[J]. 吉林大学学报(工学版), 2017, 47 (05): 1465-1471.

[38]张婷.牛血红蛋白ACE抑制活性肽序列的鉴定、预测及其抑制机制研究.军需科技学院, 博士, 吉林大学, 2015-06-01. 

[39]庄红, 陈乐群, 张婷, 朱媛媛, 唐宁, 袁媛*. 亚铁血红素肽复合型保护剂的性能[J]. 吉林大学学报(工学版), 2012, 42 (01): 256-260.

[40]庄红, 朱媛媛, 张婷, 陈乐群, 刘静波*. 亚铁血红素的酶法制备及其保护工艺[J]. 吉林大学学报(工学版), 2011, 41 (03): 869-875.

[41]张婷, 庄红, 朱媛媛, 崔真真, 陈乐群, 刘静波*. 血红蛋白热变性对亚铁血红素制备的影响[J]. 食品科技, 2011, 36 (01): 105-107+111.

[42]崔真真, 庄红, 朱媛媛, 陈乐群, 张婷, 李红君, 刘静波. 矿泉水中偏硅酸含量检测方法研究[J]. 食品科技, 2010, 35 (06): 293-296.

[43]朱媛媛, 庄红, 张婷, 陈乐群, 刘静波*. 血红素铁研究进展[J]. 肉类研究, 2010, (05): 18-23.

[44]陈乐群, 刘静波, 朱媛媛, 张婷, 崔真真, 庄红*. 多肽-铁超滤纯化工艺研究[J]. 食品工业科技, 2010, 31 (05): 299-301.

[45]朱媛媛, 刘静波, 张婷, 崔真真, 庄红*. 亚铁血红素的检测方法研究[J]. 食品工业科技, 2010, 31 (01): 378-380.

[46]殷涌光, 张铁华, 刘静波, 庄红, 闫海洋, 陈玉江, 张婷. 高压脉冲电场(PEF)对溶菌酶抑菌活性的影响[J]. 吉林大学学报(工学版), 2008, (06): 1485-1488.

[47]张婷, 张铁华, 郑健, 茹鑫. 降低蛋清液黏度方法的优选研究[J]. 中国食品工业, 2008, (09): 52-54.

[48]庄红, 薛培宇, 裴夫国, 张婷, 刘静波. 血红素铁纯化及其亚铁保护研究[J]. 中国食品工业, 2008, (04): 34-35.

[49]张婷, 庄红, 薛培宇, 刘静波. 血红素铁功能及其二价铁保护探索[J]. 肉类研究, 2008, (03): 18-20.