基本介紹
- 中文名：張清
- 國籍：中國
- 出生地：四川宜賓
- 出生日期：1986.08
- 職業：講師
- 性別：男
- 學位：工學博士
個人經歷,個人成果,
個人經歷
2014.07-至 今，四川農業大學，主要從事教學科研工作。
2011.09-2014.06，中國農業大學糧食、油脂及植物蛋白工程專業學習，獲工學博士學位。
2009.09-2011.07，中國農業大學糧食、油脂及植物蛋白工程專業學習，提前攻博。
2005.09-2009.06，四川農業大學食品科學與工程專業學習，獲工學學士學位。
個人成果
1、教學方面
教學上承擔本科生《糧油加工工藝學》等課程的理論及實踐教學。
2、科研情況
主要研究方向為現代穀物加工理論新技術、油脂高溫化學、豆製品研究與開發和糧油加工副產物增值加工利用。主持了“食用調和油的開發與產業化研究”和“地方儲備糧風險防控問題研究”。參研了國家“十二五”研究課題“粗糧及雜豆食用品質改良及深度加工關鍵技術研究與集成示範”。主研了國家科技支撐計畫子課題“地溝油鑑別技術開發研究”。完成了教育部“博士研究生學術新人獎”項目“大豆油在不同煎炸體系中的特徵理化性質的變化研究”。
3、獲獎情況
曾獲教育部博士研究生國家獎學金、中國農業大學校長獎學金、教育部“2012年度博士研究生學術新人獎”
4、論文專著
參編：普通高等教育“十三五”精品課程建設教材《食品分析》和《糧油加工學》、“職教師資本科專業培養標準、培養方案、核心課程和特色教材開發項目”成果教材《果蔬貯藏與加工》和“十二五”普通高等教育規劃教材《農產品加工工藝學》等教材4部。
近5年，發表SCI收錄論文21篇（其中第一作者8篇，累積影響因子超過22），發表中文核心期刊3篇。
代表性論文：
SCI收錄：
Qing Zhang, ShangLin,JieLi,YuntaoLiu,WenQin,QunShen, Application of matrix-assisted laser desorption ionization time-of-flight mass spectrometry for the analysis of compounds in deep-fat frying oil. Food Analytical Methods, 2016, 9(8): 2352-2363. (IF: 2.167, 2015)
Qing Zhang, A.S.M. Saleh, Qun Shen, Monitoring of changes in composition of soybean oil during deep-fat frying with different food types, Journal of the American Oil Chemists' Society, 2016, 93(1): 69-81. (IF: 1.505, 2015)
Qing Zhang, Wen Qin, Derong Lin, Qun Shen, and Ahmed S.M. Saleh, The changes in the volatile aldehydes formed during the deep-fat frying process, Journal of Food Science and Technology, 2015, 52(12): 7683-7696. (IF: 2.203, 2014)
Qing Zhang, Wen Qin, Meiliang Li, Qun Shen, and Ahmed S.M. Saleh, Application of chromatographic techniques in the detection and identification of constituents formed during food frying: A review, Comprehensive Reviews in Food Science and Food Safety, 2015, 14(5): 601-633. (IF: 4.182, 2014)
Qing Zhang, A.S.M. Saleh, Jing Chen, Peiran Sun, Qun Shen, Monitoring of thermal behavior and decomposition products of soybean oil. An application of synchronous thermal analyzer coupled with Fourier transform infrared spectrometry and quadrupole mass spectrometry, Journal of Thermal Analysis and Calorimetry, 2014, 115(1): 19-29. (IF: 2.206, 2013)
Qing Zhang, A.S.M. Saleh, Qun Shen, Discrimination of edible vegetable oil adulteration with used frying oil by low field nuclear magnetic resonance, Food and Bioprocess Technology, 2013, 6(9): 2562-2570. (IF: 4.115, 2012)
Qing Zhang, A.S.M. Saleh, Jing Chen, Qun Shen, Chemical alterations taken place during deep-fat frying based on certain reaction products: A review, Chemistry and Physics of Lipids, 2012, 165(6): 662-681. (IF: 2.571, 2011)
Qing Zhang, Cheng Liu, Zhijian Sun, Xiaosong Hu, Jihong Wu, Qun Shen, Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy, Food Chemistry, 2012, 132(3): 1607-1613. (IF: 3.655, 2011)
JingChen, XinRen,QingZhang, XianmingDiao, QunShen, Determination of protein, total carbohydrates and crude fat contents of foxtail millet using effective wavelengths in NIR spectroscopy, Journal of Cereal Science, 2013, 58(2): 241-247. (IF: 2.088, 2012)
A. S. M. Saleh,QingZhang, QunShen, Recent research in antihypertensive activity of food protein-derived hydrolyzates and peptides, Critical Reviews in Food Science and Nutrition, 2016, 56(5): 760-787.(IF: 5.492, 2015)
A. S. M. Saleh,QingZhang, JingChen, QunShen, Millet grains: Nutritional quality, processing, and potential health benefits, Comprehensive Reviews in Food Science and Food Safety, 2013,12(3): 281-295.(IF: 5.053, 2012)
PeilingLiu,QingZhang, QunShen, XiaosongHu, JihongWu, Effect of high hydrostatic pressure on modified noncrystalline granular starch of starches with different granular type and amylase content, LWT - Food Science and Technology, 2012,47(2): 450-458. (IF: 2.545, 2011)
WenhaoLi, YunfeiBai, A. S. M. Saleh,QingZhang, QunShen, Effect of high hydrostatic pressure on physicochemical and structural properties of rice starch, Food and Bioprocess Technology, 2012, 5(6): 2233-2241. (IF: 3.703, 2011)
中文核心：
張清，王鑫，沈群．VC對麵條品質的影響.食品研究與開發．2010，31(5)：44~47
張清，沈群．我國食用植物油中地溝油檢測技術回顧．食品科技．2010，35(10)：311~314
張清，沈群．冰溫保鮮平谷大桃的實驗研究．食品科技，2010，35(11)：70~7
