姓名：张杰

职称：讲师

研究领域：天然功能因子递送与体外模拟消化吸收模型构建

个人简介：2022年12月毕业于北京工商大学食品科学与工程专业，获工学博士学位；2017年6月毕业于北京工商大学食品科学专业，获工学硕士学位。2023年4月以高层次人才引进到昆明理工大学食品科学与工程学院工作。

主持的研究项目：

2023.12-2026.12 云南省科技厅 昆明理工大学“双一流“创建联合专项，在研。

代表性成果：

[1] Jie Zhang, Wenguan Zhang, Jia Hao, Xiaoyu Li, Duoxia Xu*, Yanping Cao*. In vitro digestion of solid-in-oil-in-water emulsions for delivery of CaCO₃. Food Hydrocolloids, 2022, 129: 107605.

[2] Jie Zhang, Duoxia Xu, Yanping Cao*. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes. Food Research International, 2022, 164 (112370).

[3] Jie Zhang, Gongwei Li, Duoxia Xu, Yanping Cao*. Stability, microstructure, and rheological properties of CaCO₃ S/O/W calcium-lipid emulsions. Foods, 2021, 10(9): 2216.

[4] Jie Zhang, Yanping Cao*, Duoxia Xu*. Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions. Frontiers in Nutrition; 2022, 9(1090827).

[5] Jie Zhang, Gongwei Li, Duoxia Xu, Yanping Cao*. Enhancing the dispersion stability and sustained release of S/O/W emulsions by encapsulation of CaCO₃ droplets in sodium caseinate/xanthan gum microparticles. Foods, 2022, 11(18): 2854.

[6] Jie Zhang, Gongwei Li, Duoxia Xu, Yanping Cao*. The improvement of dispersion stability and bioaccessibility of calcium carbonate by Solid/Oil/Water (S/O/W) Emulsion. Foods, 2022, 11(24): 4044.

[7] 张杰, 李功伟, 许朵霞, 曹雁平*. 酪蛋白酸钠-明胶制备S/O/W乳状液的稳定性, 中国食品学报, 2022, 22(02): 65-76.

招生专业：食品科学与工程，生物与医药

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