张继翔，博士，中共党员，天津科技大学williamhill威廉希尔官网博士后。
科研领域及方向
[1] 植物多糖的提取分离和精细结构表征
[2] 食源性多糖的生物活性测定与构效机制解析
[3] 农副产物增值化应用及功能性食品开发
科研项目情况
[1] 国家自然科学基金：基于化学计量学模型研究茄替胶-蛋白共价复合物乳化稳定性的定量构效关系，2023-2026，参与。
[2] 天津科技计划项目：食品复杂碳水化合物的分子结构及其对营养特性的调控
，2021-2023，参与。
主要学术成果
发表的主要学术论文有：
[1] Zhang J X，Sun Z O，Cheng L T，Kang J，Liu Y，Zhao Y，Xiao M，Liu H H，Zhu Q M，Guo Q B，Lin C B．Structural Characterization of Water-Soluble Pectin from the Fruit of Diospyros lotus L．and Its Protective Effects against DSS-Induced Colitis in Mice．Journal of agricultural and food chemistry，2025，73(2)：1630-1641．
[2] Zhang J X，Zhu Q M，Cheng L T，Kang J，Liu H H，Zhang L F，Li H T，Li Q，Guo Q B，Goff D．Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes．Food Hydrocolloids，2025，164：111204．
[3] Zhang J X，Liu H H，Yin S J，Wang N F，Wang S J，Wang C L，Kang J，Gupta A，Guo Q B，Liu Y F．In vitro fecal fermentation characteristics and dynamic changes in physicochemical and structural properties of oat β-glucan. Bioactive Carbohydrates and Dietary Fibre，2024，32，100432．
[4] Zhang J X，Zhang B，Dong J Y，Tian Y Y，Lin Y X，Fang G Z，Wang S．Identification of mouldy rice using an electronic nose combined with SPME-GC/MS．Journal of Stored Products Research，2022，95，101921．
[5] Kang J，Sun X P，Yu S，Wang Z Y，Zhang J X，Zhao Y，Wang S J，Guo Q B．Effects of galactomannans of varied structural features on the functional characteristics and in vitro digestibility of wheat starch．International Journal of Biological Macromolecules，2024，281：136295．
[6] Xiao M，Jia X,，Kang J，Liu Y，Zhang J X，Jiang Y R，Liu G R，Cui S W，Guo Q B．Unveiling the breadmaking transformation: Structural and functional insights into Arabinoxylan．Carbohydrate polymers, 2024，330：121845．
[7] Kang J，Huang-Fu Z-Y，Tian X N，Cheng L T，Zhang J X，Liu Y，Liu Y F，Wang S J，Hu X Z，Zou L，Guo Q B．Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starc．Food Hydrocolloids，2023，140：108615．
[8] Kang J，Yue H X，Li X X，He C，Li Q，Cheng L T，Zhang J X，Liu Y，Wang S J，Guo Q B．Structural，rheological and functional properties of ultrasonic treated xanthan gums．International Journal of Biological Macromolecules，2023，246：125650．
联系方式
办公地点：天津经济技术开发区第十三大街29号天津科技大学williamhill威廉希尔官网
邮政编码：300457
Email：zhangjixiang@tust.edu.cn
