张涛，男，博士，讲师
办公室：南京财经大学仙林校区食工楼124
通讯地址：江苏省南京市栖霞区文苑路3号 邮箱(Email)：zhangtao@nufe.edu.cn
教育工作经历：
2015.09-2020.06 中国海洋大学，食品科学，博士；
2017.10-2019.09 荷兰瓦赫宁根大学，物理化学与软物质组，博士联合培养；
2012.09-2015.06 中国海洋大学，水产品加工与贮藏工程，硕士；
2008.09-2012.06 武汉轻工大学，食品质量与安全专业，学士；
教学工作：
主讲《食品化学》、《食品原料学》等课程，指导本科生毕业论文及毕业设计、“互联网+”和创新创业项目等。
科研工作：
主要研究方向:
1. 水产品加工与保鲜，重点围绕海洋来源的预制、即食及多形态结构食品进行研究；
2. 以动植物蛋白与多糖相互作用构建凝胶体系，进行软物质结构功能创新与应用；
3. 农产品精深加工及副产物综合利用及功能特性挖掘。
主持在研科研项目：
1. 国家自然科学基金面上项目，32372264；
2. 江苏省自然科学基金青年项目，BK20210674；
3. 江苏省高等学校基础科学（自然科学）面上项目，21KJB240003;
4. 农业农村部水产品加工重点实验室开放基金课题，NYJG202103，
5. 南京市留学人员科技创新项目。
代表性科研论文：
1. Zhang, T., Chen, S., Xu, X., Zhuang, X., Chen, Y., Xue, Y., ... & Jiang, N. (2023). Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved. Food Hydrocolloids, 134, 108034.
2. Han, J., Sun, Y., Zhang, T.*, Wang, C., Xiong, L., Ma, Y., ... & Jiang, N. (2023). The preservable effects of ultrasound-assisted alginate oligosaccharide soaking on cooked crayfish subjected to Freeze-Thaw cycles. Ultrasonics Sonochemistry, 92, 106259.
3. Zhang, T., de Vries, R., Xu, X., Xue, Y., & Xue, C. (2021). Microstructural changes during alkali-and heat induced gelation of konjac glucomannan. Food Hydrocolloids, 114, 106552.
4. Xu, X.*, Chen, A., Ge, X., Li, S., Zhang,T.*, Xu, H. (2020). Chain conformation and physicochemical properties of polysaccharide (glucuronoxylomannan) from Fruit Bodies of Tremella fuciformis. Carbohydrate Polymers, 245，116354.
5. Liu, X., Zhang, T.#, Xue, Y., & Xue, C. (2019). Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4 °C storage. Food Hydrocolloids, 87, 772-782.
6. Zhang, T., Xin, X., Xue, Y., Zhao, Y., & Xue, C. (2018). Reduction of formaldehyde residues induced by the thermal decomposition of trimethylamine oxide during the processing and storage of jumbo squid (Dosidicus gigas). LWT, 97, 676-683.
7. Zhang, T., Xu, X., Li, Z., Wang, Y., Xue, Y., & Xue, C. (2018). Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi. Food Research International, 105, 821-827.
8. Zhang, T., Xu, X., Ji, L., Li, Z., Wang, Y., Xue, Y., & Xue, C. (2017). Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan. Food Research International, 100, 361-368.
9. Zhang, T., Xue, Y., Li, Z., Wang, Y., Yang, W., & Xue, C. (2016). Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp (Hypophthalmichthys nobilis). Innovative Food Science & Emerging Technologies, 34, 16-23.
10. Zhang, T., Li, Z., Wang, Y., Xue, Y., & Xue, C. (2016). Effects of konjac glucomannan on heat- induced changes of physicochemical and structural properties of surimi gels. Food Research International, 83, 152-161.
11. Zhang, T., Xue, Y., Li, Z., Wang, Y., Yang, W., & Xue, C. (2015). Effects of Ozone-Induced Oxidation on the Physicochemical Properties of Myofibrillar Proteins Recovered from Bighead Carp (Hypophthalmichthys nobilis). Food and Bioprocess Technology, 8(1), 181-190.
12. Zhang, T., Xue, Y., Li, Z., Wang, Y., & Xue, C. (2015). Effects of deacetylation of konjac glucomannan on Alaska pollock surimi gels subjected to high-temperature (120 °C) treatment. Food Hydrocolloids, 43, 125-131.
