中国农大食品科学与营养工程学院食品科学导师介绍：张燕

　　►近三年内发表的主要论文
　　1.Spectral alteration and degradation of Cyanidin-3-glucoside exposed to pulsed electric field. Journal of Agricultural and Food Chemistry. 2010, 58 (6):3524–3531.
　　2.A Comparative Study of Inactivation of Peach Polyphenol Oxidase and Carrot Polyphenol Oxidase Induced by High Pressure Carbon Dioxide. International Journal of Food Science and Technology. 2010, 45 (11):2297-2305..
　　3.Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage. Food Chemistry. 2008, 106(2): 669-676.
　　4.Isolation, identification, and color characterization of Cyanidin-3-glucoside and Cyanidin-3-sophoroside from red raspberry. European Food Research and Technology. 2008, 226(3): 395-403.
　　5.The contribution of high pressure carbon dioxide in the inactivation kinetics and structural alteration of myrosinase. International Journal of Food Science and Technology. 2011, 46 (8): 1545-1553.
　　6.Aggregation and Homogenization, Surface Charge and Structural Change, and Inactivation of Mushroom Tyrosinase in an Aqueous System by Subcritical/Supercritical Carbon Dioxide. Langmuir. 2011, 27 (3): 909-916.
　　7.Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry. Journal of the Science of Food and Agriculture. 2011, 91 (5): 877-885.
　　8.Comparison of the inactivation kinetics of pectin  methylesterases from carrot and peach by high-pressure carbon dioxide. Food Chemistry. 2009, 115(2): 449-455.
　　9.Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide. Innovative Food Science and Emerging Technologies. 2009, 10(1): 47-53.
　　10.Inactivation of Staphylococcus Aureus exposed to dense phase carbon dioxide in a batch system. Journal of Food Process Engineering. 2009, 32(1): 17-34.
　　11.Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide. International Journal of Food Microbiology. 2008, 126(1-2): 93-97.
　　12.Inactivation of apple pectin methylesterase induced by dense phase carbon dioxide. Journal of Agricultural and Food Chemistry. 2008, 56(13): 5394-5400.
　　申请专利情况：
　　1. 一种高静压联合生物酶催化的高效果蔬制汁方法（专利号：201110042870.1，第一发明人）
　　2. 一种超高压联合生物酶催化快速澄清果蔬汁的方法（专利号：201110058582.5，第一发明人）
　　3. 一种用生物酶提取石榴皮渣中鞣花酸的方法（专利号：200910236945.2，第一发明人）

　　►教学工作
　　主讲《软饮料工艺学》、《软饮料工艺学实验》、《化妆品实用基础》等本科生课程。协助指导毕业硕士、博士研究生14名。

　　►奖励及其它
　　入选2011年北京市优秀人才培养计划；荣获2010-2011学年校级“优秀教师”称号。