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Zhang Ting

Time：2021-06-03 Click：

Zhang Ting, Doctorate Holders in Engineering, Associate Professor, PhD supervisor, Tang Aoqing Young Scholars of Jilin University, supporter of The Fourth Jilin Province Youth Science and Technology Talent Support Project, winner of Jilin Province Excellent Youth Fund, member of the Jilin University Outstanding Young Teacher Training Program. Served as a member of the Youth Work Committee of CFST, member of Youth Working Committee of Chinese Association of Animal Products Processing, director of Asian Egg Association, member of Health Food Professional Committee of Jilin Pharmaceutical Association, member of Association of Young Scientific and Technology Workers of Jilin University. Engaged in the research of nutrition and functional food for a long time, the main research directions are deep processing of egg products, comprehensive utilization of by-products, efficient screening and mechanism analysis of bioactive peptides. In recent years, presided two National Natural Science Foundation projects (General Program, Youth Fund), one National Key R&D Program of China in “The thirteenth Five-Year Plan” (Sub-Project), two Jilin Province Science and Technology Development Programs (Technology Key Issues, Excellent Youth Fund), two “The thirteenth Five-Year Plan” projects of scientific research in universities of Jilin Province, etc.

Published 48 papers, including 13 SCI papers by the first/corresponding author; applied 9 National Invention Patents as the main inventor; participated in the compilation of a monograph; oral report of large-scale conferences for 3 times. Guided College Students' Innovative Entrepreneurial Training Plan Program 6 times, including 3 projects at national level and 1 item at provincial level. Guided 1 graduate student to obtain Excellent Post Graduate at school level, guided 2 undergraduates to obtain excellent graduation thesis. Won the second prize of Instructor (innovation) in The Fourth National College Students' Life Science Innovation and Entrepreneurship Competition twice. Invited to serve as reviewer of SCI journals such as Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Journal of Food Science, etc.

Postgraduate admissions major:

The major of food, pharmacy, chemistry, biology, bioinformatics and other related majors are welcome to apply.

Contact details:

E-mail: tingzhang413@hotmail.com; tingzhang@jlu.edu.cn

Postal address: Jilin University, 5333 Xi'an Road, Changchun City, Jilin Province

Education and work experience:

2021.01 to present, Jilin University, College of Food Science and Engineering, Associate Professor, Doctoral Supervisor, Young Scholar Tang Aoqing of Jilin University, Director of Food Nutrition and Chemistry Teaching and Research department

2020.06-2021.01, Jilin University, College of Food Science and Engineering, Associate Professor, Doctoral Supervisor, Young Scholar Tang Aoqing of Jilin University

2018.11 – 2020.06, Jilin University, College of Food Science and Engineering, Associate Professor, Doctoral Supervisor

2017.09 – 2018.10, Jilin University, School of Food Science and Engineering, Associate Professor, Master Supervisor

2015.09 – 2017.08, Jilin University, College of Food Science and Engineering, Lecturer

2010.09 – 2015.06, Jilin University, Food Science, Ph.D. (Master and Ph.D.)

2006.09 – 2010.06, Jilin University, Food Science and Engineering (Functional Food), Bachelor

Host project:

1. The Fourth Jilin Province Youth Science and Technology Talent Support, QT202021, Study on the Structure-Activity Relationship of ACE Inhibitory Peptides Based on Lipid Raft Regulation Model, 2020.09-2023.09，director

2. National Natural Science Foundation projects (General Program), 31972096, The mechanism of egg white peptides regulating lipid phase in synthetic cell membrane -coupled ACE system, 2020.1-2023.12, director

3. National Key R&D Program of China in “The thirteenth Five-Year Plan” (Sub-Project), 2018YFD0400301-1, Research on Key Technologies of Biological Delivery Control and Activity Protection of Egg Nutrition and Functional Ingredients, 2019.01-2020.12,director

4. National Natural Science Foundation projects (Youth Fund), 31601486, Relationship between membrane affinity and ACE- inhibitory activity of egg white peptides in synthetic cellular environment, 2017.01-2019.12, director

5. Jilin Province Science and Technology Development Plan Project (Technical Tackling), 20190301015NY, Study on Key Technology of Egg Powder Processing and Quality Improvement, 2019.01-2021.12, director

6. Jilin Province Science and Technology Development Plan Project (Excellent Youth Talent Fund Project), 20180520045JH, Study on the inhibitory mechanism of food bioactive peptides based on the in vitro simulated membrane-bound ACE system, 2018.01-2019.12, director

7. “The thirteenth Five-Year Plan” Scientific Research Project of Universities in Jilin, JJKH20170816KJ, The Key Technology and Product Development of Functional Soybean Peptide, 2017.01-2018.12, director

8. Jilin Province Jinuo Biological Engineering Co.,Ltd. Key technology of soybean bioactive peptide production, 2017.09-2019.12, director

Representative papers

1. Chang K, Liu J, Jiang W, Fan Yong, Nan B, Ma S, Zhang Y, Liu B, Zhang T*. Structural characteristics and foaming properties of ovalbumin - Caffeic acid complex, LWT - Food Science and Technology, 2021, 146: 111383. (Corresponding Author，SCI).

2. Wen H, Liu J, Yu Y, Sun Y, Liu J, Deng Q, Chen Y, Liu B, Zhang T*.γ-Cyclodextrin-BSA for Nano-Encapsulation of Hydrophobic Substance. Food Bioscience, 2021, 41: 101009. (Corresponding Author，SCI).

3. Liu C, Liu J, Wang M, Zhang B, Wang E, Liu B, Zhang T*. 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).

4. Yu YL, Zhang H, Zhu J, Liu JB, Zhang T*. 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).

5. Zhang, B, Liu, J, Liu, C, Liu, B, Yu, Y, Zhang, T*. Bifunctional peptides with antioxidant and angiotensin-converting enzyme inhibitory activity in vitro from egg white hydrolysates. Journal of Food Biochemistry, 2020, e13347. doi:10.1111/jfbc.13347. (Corresponding Author，SCI).

6. Du Z, Liu J, Zhang H, Wu X, Zhang B, Chen Y, Liu B, Ding L, Xiao H, Zhang T*. N-acetyl-L-cysteine/L-cysteine functionalized chitosan-β-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).

7. 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. International Journal of Peptide Research & Therapeutics, 2019, 25(1): 391-399. (Corresponding Author，SCI).

8. Zhang B^#, Wang H^#, Wang Y, Yu Y, Liu J, Liu B, Zhang, T*. Identification of antioxidant peptides derived from egg-white protein and its protective effects on H2O2-induced cell damage. International Journal of Food Science & Technology, 2019, 54(6): 2219-2227. (Corresponding Author，SCI).

9. Liu J, Zhang D, Zhu Y, Wang Y, Zhang T*. Enhancing the in vitro Antioxidant Capacities via the Interaction of Amino Acids. Emirates Journal of Food and Agriculture, 2018, 30(3): 224-31. (Corresponding Author，SCI).

10. Li L, Liu J, Nie S, Ding L, Wang L, Liu J, Liu W, Zhang T*. Direct Inhibition of Keap1–Nrf2 Interaction by Egg-derived Peptides DKK and DDW Revealed by Molecular Docking and Fluorescence Polarization. RSC Advances, 2017, 7(56): 34963-34971. (Corresponding Author，SCI).

11. Wang Y, Jiang Y, Yin Y, Liu J, Ding L, Liu J, Zhang T*. Identification and Inhibitory Mechanism of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Bovine Hemoglobin. Protein Journal, 2017, 36(3): 1-8. (Corresponding Author，SCI).

12. Wang Y^#, Zhang T^#, Zhang H, Yang H, Li Y, Jiang Y*. Bovine Hemoglobin Derived Peptide Asn-Phe-Gly-Lys Inhibits Pancreatic Cancer Cells Metastasis by Targeting Secreted Hsp90α. Journal of Food Science, 2017, 82(12): 3005. (co-author，SCI)

13. Zhang T, Nie S, Liu B, Yu Y, Zhang Y, Liu J*. Activity Prediction and Molecular Mechanism of Bovine Blood Derived Angiotensin I-Converting Enzyme Inhibitory Peptides. PloS One, 2015, 10(3): e0119598. (First author，SCI)

14. 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)

15. 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)

16. 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)

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

National Invention Patent:

1. Zhang Ting, Song Jingyi, Zhao Songning, Liu Jingbo, Liu Boqun. A Preparation Method of Nanoliposome Encapsulating of Egg White Source Active Peptide[P]. JiLin: CN110679953A, 2020-01-14.

2. Zhang Ting, Dong Mingyuan, Liu Jingbo, Liu Boqun, Dong Xiangyu, Wang Yujia, Chang Jiaxiong. A Preparation Method of Whole Egg Powder Dried Eggs Added with Soybean Fiber[P]. JiLin: CN2019100006837.X, 2019-01-04.

3. Zhang Ting, Zhao Chenxi, Liu Boqun, Liu Jingbo, Zhao Nan, Fu Shuang, Sun Jia, Chen Yongyi. A Preparation Method of Egg Fermented Milk[P]. JiLin: CN2019100006837.X, 2019-01-04.

4. Zhang Ting, Cai Zhuanzhang, Liu Jingbo, Wu Haibo, Wang Jiaqi. Soybean Peptide Solid Beverage and Its Preparation Technology[P]. JiLin: CN108740664A, 2018-11-06.

5. Liu Jingbo, Liu Chang, Zhang Ting, Liu Boqun. Construction and Application of a New Screening Model for Angiotensin Converting Enzyme Inhibitors[P]. JiLin: CN110157735A, 2019-08-23.

6. Jiang Yiqun, Liu Jingbo, Zhang Ting, Li Yanju, Yang Haixia. A Preparation Method of Egg White Peptide Promoting Skin Wound Healing[P]. JiLin: CN110144374A, 2019-08-20.

7. Liu Jingbo, Wei Chen, Zhang Ting, Liu Boqun. A Preparation Method of instant egg powder[P]. JiLin: CN108850885A, 2018-11-23.

8. Wang Yinan, Liu Jingbo, Zhang Ting. A Method for Establishing LPS-Induced Inflammation Model of RAW264.7 Cells[P]. JiLin: CN108486056A, 2018-09-04.

9. Yu Yali, Wu Qi, Zhang Ting, Liu Jingbo. A Preparation Method Fruit Beverage Containing Antioxidant Egg White Peptide Nanoliposomes[P]. JiLin: CN108432982A, 2018-08-24.

Published Monographs:

Co-editor, Food Protein Science and Technology, Science Press, ISSN:978-7-03-061666-1, June 2019

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

Courses:

Food and Nutrition (National Excellent Course), Functional Food (Provincial Excellent Course)

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

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.

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

monstration Course" Project, 2021.01, director