作为项目负责人承担的研究课题

1、无菌灌装设备远程诊断与维护(2018YFD0400902-4),科技部十三五国家重点研发计划项目“现代饮料高速灌装加工技术及成套装备开发”子课题，负责人，2018-2022

2、番茄红素在食品杀菌过程中发生变化的机制及对生物活性、食用安全性影响研究，国家自然科学基金面上项目（31171724），负责人，2012-2015

3、大蒜功能成分快速识别、评价及制备技术研发（BE2017374），江苏省重点研发计划（现代农业）项目，负责人，2017-2020

4、高生理活性番茄红素创制关键技术及产业化，十二五科技支撑计划“代谢综合征防治功能成分的制备关键技术、活性评价及其应用”（2012BAD33B05）子课题，负责人，2012-2015

1.Jialing Cao, Cheng Yang, Jian Zhang, Lianfu Zhang*& Rong Tsao,Amadori compounds: analysis, composition infood and potential health beneficial functions,Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2023.22749492023

2.Yun Wang, Cheng Yang, Jian Zhang, Lianfu Zhang*, Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism,Food Chemistry412 (2023) 135507

3.Yun Wang, Cheng Yang, Jian Zhang, Lianfu Zhang* Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations,Food Chemistry405 (2023) 134937

4.Chenyan Li, Cheng Yang, Jian Zhang and Lianfu Zhang*,Formation of Amadori compounds in LIGAO (concentrated pear juice) processing and the effects of Fru-Asp on cough relief and lung moisturization in mice,Food & Function, 2023, DOI: 10.1039/d2fo02903k

5.Ning Cui, Cheng Yang, Xuemei Chen, Jian Zhang, Lianfu Zhang*, Anti-oxidative and anti-inflammatory effects of different lutein isomers inCaco-2 cell modelFood Bioscience53 (2023) 102646

6.Mahbuba Siddiquy,Yuan JiaoJiao,Mohammad Habibur Rahman，Muhammad Waheed Iqbal,Qais Ali AlMaqtari,Md. Easdani,Mst Nushrat Yiasmin, Waqas Ashraf, Arif Hussain,Lianfu Zhang*,Advances of Protein Functionalities Through Conjugation of Proteinand Polysaccharide,Food and Bioprocess Technology,

7.https://doi.org/10.1007/s11947-023-03193-z

8.Waqas Ashraf,Abdur Rehman,Arif Hussain,Aiman Karim,Hafiz Rizwan,Sharif· Mahbuba Siddiquy,Zhang Lianfu*Optimization of Extraction Process and Estimation of Flavonoidsfrom Fenugreek Using Green Extracting Deep Eutectic Solvents Coupled with Ultrasonication,Food and Bioprocess Technology,https://doi.org/10.1007/s11947-023-03170-6

9.Aiman Karim, Abdur Rehman, Jianguo Feng, Asia Noreen, Elham Assadpour, Mohammad Saeed Kharazmi, Zhang Lianfu* , Seid Mahdi Jafari. Alginate-based nanocarriers for the delivery and controlled-release of bioactive compounds.Advances in Colloid and Interface Science307 (2022) 102744.IF=15

10.Yun Wang, Jian Zhang, Lianfu Zhang* Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions,Food Chemistry384 (2022) 13249

11.Renjie Zhou, Cheng Yang, Ting Xie, Jian Zhang, Chenqiang Wang, Ziqiang Ma, and Lianfu Zhang* Angiotensin-Converting Enzyme (ACE) Inhibitory Activity and Mechanism Analysis of N(1DeoxyDfructos-1-yl)-histidine (FruHis), a Food-Derived Amadori Compound,J. Agric. Food Chem.2022, 70, 2179−2186

12.Yuanyuan Liu, Cheng Yang, Qun Wang, Jian Zhang, Lianfu Zhang* Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice,J. Food Sci.2022;87:2515–2526

13.Qun Wang, Cheng Yang, Yuanyuan Liu, Jian Zhang, Lianfu Zhang* Efficient E/Z conversion of (all-E)-lycopene to Z-isomers with a high proportion of (5Z)-lycopene by metal salts,LWT - Food Science and Technology160 (2022) 113268

14.Yuan Xiao, Jian Zhang, Lianfu Zhang* Effect of superfine grinding on hysico-chemical properties and endogenous enzyme induced flavonoid transformations of Tartary buckwheat bran,LWT - Food Science and Technology162 (2022) 113420

15.Renjie Zhou, Cheng Yang, Ting Xie, Jian Zhang, Chenqiang Wang, Ziqiang Ma, Lianfu Zhang* Angiotensin-converting enzyme inhibitory activity of four Amadori compounds (ACs) and mechanism analysis of N-(1-Deoxy-D-fructos-1-yl)-glycine (Fru-Gly) ,LWT - Food Science and Technology159 (2022) 113242

16.Jiahao Yu, Xuwei Liu, Lianfu Zhang, Ping Shao, Weina Wu, Zhirong Chen, Jiandong Li, Catherine M.G.C. Renard*An overview of carotenoid extractions using green solvents assisted by Z-isomerization,Trends in Food Science & Technology123 (2022) 145–160

17.Wang, Y; Zhang, J; Zhang, LF* An active and pH-responsive film developed by sodium carboxymethyl cellulose/polyvinyl alcohol doped with rose anthocyanin extracts，Food Chemistry, 373 (2022) 131367

18.Yun Wang, Jian Zhang & Lianfu Zhang* Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry (2021),Food Reviews International, DOI: 10.1080/87559129.2021.2012189

19.Ma, LL; Yang, C; Jiang, X; Wang, Q; Zhang, J; Zhang, LF* Sulfur-Containing Compounds: Natural Potential Catalyst for the Isomerization of Phytofluene, Phytoene and Lycopene in Tomato Pulp,Foods.2021, 10, 1444.https://doi.org/ 10.3390/foods10071444

20.Zhou, RJ; Yu, JH; Li, S; Zhang, J; Wang, CQ; Zhang, LF*. Vacuum Dehydration: An Excellent Method to Promote the Formation of Amadori Compounds (ACs, N-(1-Deoxy-D-fructos-1-yl)-amino Acid) in Aqueous Models and Tomato Sauce.Journal of Agricultural and Food Chemistry. 2020, 68, 13844−13853

21.Yang, C; Jiang, X; Ma, LL; Xiong, WH; Zhang, S; Zhang, J; Zhang, LF* Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components.Journal of Food Science.

22.Yang, C; Yan, HX; Jiang, X; Xu, HN; Tsao, R; Zhang, LF* Preparation of 9Z-beta-Carotene and 9Z-beta-Carotene High-Loaded Nanostructured Lipid Carriers: Characterization and Storage Stability.Journal of Agricultural and Food Chemistry2020, 68, 13844

23.Yun Wang, Jian Zhang & Lianfu Zhang* Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry.Food Reviews Internationalhttps://doi.org/10.1080/87559129. 2021.2012189

24.Wei Li, Jiahao Yu, Jian Zhang, Lianfu Zhang*. Formation of A-type anthocyanin-epicatechin dimers by model reactions of anthocyanin extracts and epicatechin.LWT-Food Science and Technology146 (2021) 111475

25.Yuan Xiao, Cheng Yang, Huaneng Xu , Jian Zhang, Lianfu Zhang* Study on the change of flavonoid glycosides to aglycones during the process of steamed bread containing tartary buckwheat flour and antioxidant, α-glucosidase inhibitory activities evaluation in vitro.LWT-Food Science and Technology.145 (2021) 111527

26.Xu, L; Wei, KJ; Jiang, JL; Zhang, LF* Extraction Optimization of Astragaloside IV by Response Surface Methodology and Evaluation of Its Stability during Sterilization and Storage.Molecules. 2021, 26, 2400.https://doi.org/10.3390/molecules26082400

27.Ashraf, W; Shehzad, A; Sharif, HR; Aadil, RM; Khan, MR; Zhang, LF*, Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread,J. Food Process. Preserv.Vol44(10), Oct. 2020 e14777

28.Ashraf, W; Latif, A; Zhang, LF*; Jian, Z; Wang, CQ; Rehman, A; Hussain, A; Siddiquy, M; Karim, A Technological Advancement in the Processing of Lycopene: A Review,Food Reviews InternationalDOI.10.1080/87559129.2020. 1749653

29.Yang, C.; Zhang, S.; Shi, R.; Yu, J.; Li, S.; Tao, G.; Tsao, R.; Zhang, J.; Zhang, L* LC-MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities,Journal of Food Science, 2020，85（4）：1007-1017

30.Yang, C.; Yan, H.; Jiang, X.; Xu, H.; Tsao, R.; Zhang, L*., Preparation of 9Z-β-Carotene and 9Z-β-Carotene High-Loaded Nanostructured Lipid Carriers: Characterization and Storage Stability,Journal of Agricultural and Food Chemistry，2020, 68, 47, 13844-53

31.Jiahao Yu, Yue Shan, Shuo, Li,Lianfu Zhang*Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic,LWT-Food Science and Technology, 129(2020): 109553

32.Wei Li, Jian Zhang,Lianfu Zhang*, Assessment of the formation of A-type proantho- cynaidin by model reaction to blueberry extract and epicatechin,LWT-Food Science and Technology, 134(2020): 110169

33.Renjie Zhou, Jiahao Yu, Shuo Li, Jian Zhang, Chenqiang Wang and Lianfu Zhang*Vacuum Dehydration: An Excellent Method to Promote the Formation of Amadori Compounds (ACs,N-(1-Deoxy-d-fructos-1-yl)-amino Acid) in Aqueous Models and Tomato Sauce.Journal of Agricultural and Food Chemistry2020, 68, 49, 14584-93

34.Jiahao Yu, Béatrice Gleize, Lianfu Zhang* Catherine Caris-Veyrat and Catherine M. G. C. Renard* A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility,J Food Funct.,2019,10, 3589–3602

35.Jiahao Yu, Béatrice Gleize, Lianfu Zhang*, Catherine Caris-Veyrat, Catherine M.G.C. Renard* Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization,Food Chemistry296 (2019) 9–16

36.Husnain Raza, Farah Zaaboul, Muhammad Shoaib and Lianfu Zhang* An Overview of Physicochemical Composition and Methods used for Chickpeas Processing,International Journal of Agriculture Innovations and ResearchVolume 7, Issue 5, ISSN (Online) 2319-1473

37.Qingran Meng, Feng Chen, Tiancun Xiao & Lianfu Zhang*, Superfine grinding of Dendrobium officinale: the finer the better?International Journal of Food Science and Technology2019, 54, 2199–2208

38.Qingran Meng, Feng Chen, Tiancun Xiao, Lianfu Zhang*, Inhibitory effects of polysaccharide from Diaphragma juglandis fructus on amylase and glucosidase activity, streptozotocin-induced hyperglycemia model, advanced glycation end-products formation and H2O2 induced oxidative damage.International Journal of Biological Macromolecules.124(2019)1080-9

39.Waleed Aboshora, Jiahao Yu, Khamis Ali Omar, Yinghao Li, Hinawi A. M. Hassanin, Willard Burton Navicha, Lianfu Zhang*, Preparation of Doum fruit (Hyphaene thebaica) dietary fiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties,J Food Sci Technol(March 2019) 56(3):1328–1336

40.Husnain Raza, Kashif Ameer, Farah Zaaboul, Hafiz Rizwan Sharif, Barkat Ali, Muhammad Shoaib, Wasim Akhtar & Lianfu Zhang*, Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder,CyTA-Journal of Food,2019, 17(1) 563–573

41.Cheng Yang, Yousef I. Hassan, Ronghua Liu, Hua Zhang, Yuhuan Chen, Lianfu Zhang* and Rong Tsao. Anti-Inflammatory Effects of Different Astaxanthin Isomers and the Roles of Lipid Transporters in the Cellular Transport of Astaxanthin Isomers in Caco‑2 Cell Monolayers,J. Agric. Food Chem.2019, 67, 6222−6231

42.Yu Jiahao; Zhang Shuqin; Zhang Lianfu*Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds,Journal of the Science of Food and Agriculture, 2018, 98:190–19

43.Meng Qingran, Fan Haoran, Li Yinghao, Zhang Lianfu* Effect of drying methods on physico-chemical properties and antioxidant activity of Dendrobium officinale,Journal of Food Measurement and Charaterization, (2018) 12:1-10

44.Meng Qingran,Fan Haoran, Chen Feng, Xiao Tiancun, Zhang Lianfu* Preparation and characterization of Dendrobium officinale powders through superfine grinding,Journal of the Science of Food and Agriculture,, 2018;98:1906–1913

45.Cheng Yang, Maike Fischer, Chris Kirby, Ronghua Liu, Honghui Zhu, Hua Zhang, Yuhuan Chen, Yong Sun, Lianfu Zhang⁎, Rong Tsao⁎ Bioaccessibility, cellular uptake and transport of luteins and assessment of their antioxidant activities,Food Chemistry2018.249:66-76

46.Meng Qingran, Wang Yaqi, Chen Feng, Xiao Tiancun, Zhang, Lianfu* Polysacchar-ides from Diaphragma juglandis fructus: Extraction optimization, antitumor, and immune-enhancement effects,International Journal of Biological Macromolecules, 2018(115):835-45

47.Cheng Yang,Lianfu Zhang∗,Hua Zhang, Qingrui Sun, Ronghua Liu, Jing Li, Leiyan Wu, Rong Tsao. Rapid and Efficient Conversion of AllEastaxanthin to 9Z- and 13ZIsomers and Assessment of Their Stability and Antioxidan Activities,J. Agric. Food Chem.2017, 65, 818-26

48.Jing Li, Qingrui Sun, Qingran Meng, Lei Wang, Wentao Xiong,Lianfu Zhang∗,Anti-fatigue activity of poly- saccharide fractions from Lepidium meyenii Walp. (maca),International Journal of Biological Macromolecules95 (2017) 1305–1311

49.Qingran Meng,Haoran Fan,Dan Xu, Waleed Aboshora, Yiyou Tang, Tiancun Xiao &Lianfu Zhang*Superfine grinding improves the bioaccessibility and antioxidant properties ofDendrobium officinalepowders.International Journal of Food Science and Technology2017, 52, 1440–1451

50.Ying Zou, Waleed Aboshora, Jing Li, Tiancun Xiao andLianfu Zhang*, Protective Effects of Lepidium meyenii (Maca) Aqueous Extract and Lycopene on Testosterone Propionate-Induced Prostatic Hyperplasia in Mice,Phytotherapy Research31: 1192–1198 (2017)

51.Qingran Meng, Haoran Fan,Tiancun Xiao Lianfu Zhang, Dan Xu, Antioxidant and antibacterial avtivities of polysaccharides isolated and purified from Diaphragma juglandis fructus,International Journal of Biological Macromolecules, 2017,105:431-7

1.新疆若干特色药材多肽多糖成分制备关键技术及应用示范，新疆维吾尔自治区科学技术奖一等奖，个人排名第三，2022

2.个人奖—中国饮料工业30年科技工作贡献奖，中国饮料工业协会，2023

3.高生理活性番茄红素制备关键技术研究及应用, 中国轻工业联合会技术发明奖一等奖，个人排名第一，2018

4.类胡萝卜素高效制备关键技术及产业化，中国商业联合会科学技术奖一等奖，个人排名第一，2017

5.“青春炽·番茄红——番茄加工科技创新，助力新疆扶贫”获第六届中国国际“互联网+”大学生创新创业大赛“青年红色筑梦之旅”江苏省二等奖，个人排名指导教师第一，2021

1.张连富，余佳浩，国家发明专利，一种以番茄红素三高为特征的番茄粉制品及制备方法，专利号ZL2016 1 0338331.5,授权日2022年12月13日

2.张连富，周仁杰，张建，刘中海，刘雯，肖莉，张国玉，国家发明专利，一种快速高效合成Amadori化合物的方法，专利号ZL2020 1 0515576.7,授权日2022年4月15日

3.ZHANG, LIANFU; ZHANG, SHUQIN; YU JIAHAO. FRUIT AND VEGETABLE PRODUCT BENEFICIAL TO CARDIOVASCULAR HEALTH AND METHOD FOR PREPARING SAME授权发明专利，新加坡，专利号11201709334Y，授权日2021-05-11

4.ZHANG, LIANFU; LI SHUO; YU JIAHAO. FRUIT WINE PRODUCT BENEFICIAL TO HEALTH OF CARDIOVASCULAR SYSTEM AND PREPARATION METHOD THEREOF.授权发明专利，美国，专利号US11,091,728B2，授权日2021-08-17

5.张连富，李硕，余佳浩一种有益心血管系统健康的果酒制品及制备方法，国家发明专利，中国，专利号ZL20178 0004170.9，授权日2021-11-16

6.张连富;余佳浩;张淑琴，一种有降血脂作用的醋洋葱制品及制备方法，国家发明专利，专利号ZL2017 102328688，

7.张连富;熊文慧;周仁杰，一种含有高比例顺式构型番茄红素的果蔬制品及制备方法，国家发明专利，专利号ZL2018101480818

8.张连富，一种可多次开合的包装袋，专利号ZL2019206485856，实用新型

9.ZHANG, LIANFU; ZHANG, SHUQIN AND YU, JIAHAO，FRUIT AND VEGETABLE PRODUCT BENEFICIAL TO CARDIOVASCULAR HEALTH AND METHOD FOR PREPARING SAME，澳大利亚专利授权，证书编号2017261497，授权日2019.09.19

10.张连富阿布力米提•伊布，孙清瑞，阿吉艾克拜尔•艾萨，徐化能，一种具有缓解体力疲劳功能的富硒、发芽鹰嘴豆膨化产品及制备方法，专利号ZL2014 1 0765642.0,授权日2019年9月17日

11.ZHANG Lianfu, SUN Qingrui, YAN Hongxiao，METHOD FOR PREPARING IODINE- DOPED TIO2 NANO-CATALYST AND USE THEREOF IN HETEROGENEOUSLY CATALYZING CONFIGURATION TRANSFORMATION OF TRANS-CAROTENOIDS,美国专利授权，US9656250B2，2017年5月23日

12.张连富，孙庆瑞，闫红晓，碘掺杂TiO2纳米催化剂的水热制备方法及其催化反式类胡萝卜素构型转化的用途，国家发明专利，ZL201510021309.3,授权日2017年11月14日

13.ZHANG Lianfu, SUN Qingrui, YAN Hongxiao，METHOD FOR PREPARING IODINE- DOPED TIO2 NANO-CATALYST AND USE THEREOF IN HETEROGENEOUSLY CATALYZING CONFIGURATION TRANSFORMATION OF TRANS-CAROTENOIDS,美国专利授权，US9656250B2，授权日2017年5月23日

14.张连富，孙庆瑞，闫红晓，碘掺杂TiO2纳米催化剂的水热制备方法及其催化反式类胡萝卜素构型转化的用途，国家发明专利，ZL201510021309.3,授权日2017年11月14日

承担教学任务

本科生: 1.功能性食品; 2.新生研讨课

留学生(硕士/博士): Functional Food

1、博士研究生

2011级 李靖

2012级 孙清瑞，ABOSHORA WALEED ALI HAMID 瓦力（留学生）

2013级 杨成

2014级 孟庆然, 拉兹 (RAZA HUSNAIN，巴基斯坦）

2015级 余佳浩，伊斯曼（苏丹）

2016级 李唯

2017级 周仁杰

2018级 肖源，SIDDIQUY MAHBUBA（思迪，孟加拉），ASHRAF WAQAS（沃克斯，巴基斯坦），HUSSAIN ARIF（阿里夫，巴基斯坦）

2019级 王芸，KARIM AIMAN（艾曼，巴基斯坦）

2020级 王丹

2021级 曹嘉玲

2022级 李婷婷

2、硕士研究生

2003级 李明，隋伟，杜彦山，鲍士宝

2004级 王莲芳，窦春霞，张文斌，胡兴娟

2005级 史玫，崔清波，陈虎，郭媛，张立永

2006级 刘泽龙，毛宝兴，丰渊，孙莹

2007级 曹雯丽，祝艳梅，郝新蕾，熊磊，Kessy. N.Honest（留学生）

2008级 张环伟，门真真，吴海敏，陈杰，李玉会

2009级 闫圣坤，王铭陆，罗阳

2010级 李婧，齐兵，王晓文，祖庭月，张华伟

2011级 李红，李晶，孙涟漪，李帅，Omer Elshareif Elsayd Ahmed 希瑞夫（留学生），Thapa Mallika玛丽卡（留学生），Marilyn 范晓燕（留学生）

2012级 闫红晓，邹莹，倪浩亮

2013级 张晓慧，王磊，余佳浩，牛飞飞

2014级 张淑琴，牛立莎，李露露，冀世敏

2015级 刘会晓，邓可，王青霞

2016级 熊文慧，李硕

2017级 史润东东，瞿东杨，姜欣

2018级 王晓超，马璐璐，徐琳

2019级 王群，刘媛媛，岳洋

2020级 李晨妍，李丽莹，崔宁

2021级 袁蕉蕉，张薛键

2022级 王纪明，俞秀丽，邢佳浩