学生
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校友
访客
基本信息
张霞
学 位 博士
专业技术职务 教授
导师情况 博导、硕导
系所 轻化工研究所
研究方向 脂质加工、营养与安全
联系电话 020-87113252
Email cexzhang@scut.edu.cn
通讯地址 广州市天河区华南理工大学13号楼302房
个人简介
教授，硕/博士研究生导师，广东省天然产物绿色加工与产品安全重点实验室以及淀粉与植物蛋白深加工教育部工程研究中心副主任，获广东省特支计划青年拔尖人才、广州市珠江科技新星等人才称号。2008年6月毕业于华中农业大学食品科技学院，获得学士学位；2013年6月毕业于华南理工大学轻工与食品学院，获得博士学位。2013年7月至2015年12月在华南理工大学化学工程与技术博士后科研流动站工作，2014年12月至2015年12月在丹麦哥本哈根大学食品科学系做访问学者，2016年1月至今在华南理工大学食品科学与工程学院从事教学科研工作。主要从事脂质加工、营养及安全研究，研究领域包括脂质结构与营养关系、食品专用油脂结构与品质功能关系、脂质配料酶法高效绿色制备与功能应用、油脂热加工安全评价及调控、食品胶体及功能因子递等方面研究，目前已发表学术论文100余篇，其中以第一/通讯作者在J. Agric. Food Chem.、Food Funct.、Food Hydrocolloids、Food Chem.等国际刊物上发表SCI论文50余篇，授权国家发明专利20余项，获广东省科技进步一等奖等奖励。兼任中国粮油学会油脂分会委员、中国-东盟未来油脂科技创新联盟常务委员、南方木本油料产业国家创新联盟理事、广东省生物物理学会常务理事、中国粮油学会油脂分会专家组成员等；任Food Biomacromolecules编委、Agricultural Products Processing and Storage杂志青年编委等，Advances in Colloid and Interface Science 、JACS Au、J. Agric. Food Chem.、Food Funct.、Food Hydrocolloids、Food Chem.等国际主流期刊的审稿人。
代表性科研项目
目前已主持国家自然科学基金4项（面上项目3项）、“十四五”国家重点研发计划子课题2项、广东省自然科学基金面上项目2项、广州市科创项目、中国博士后科学基金、中央高校基本业务费、企业合作等20余项项目，作为骨干参与了多项包括国家十三五重点研发计划，国家自然科学基金重点项目、广东省重点领域研发计划项目等在内的多项国家级、省部级以及与企业合作的科研项目。
标志性学术论文
1) Song, Y., Zhang, X.*, Su, S., Song, Y., Li, B., & Li, L. (2025). Interfacial assembly behavior of temperature-controlled surface-activated fat crystals at oil/water interfaces: characterization, interfacial dynamics, and emulsion-stabilizing capabilities. Food Hydrocolloids, 112268.
2) Yang, T., Jia, H., Song, Y., Xu, D., Li, B., Li, L., ... & Zhang, X.* (2025). Natural shellac nanoparticles embedded porous chitosan microgel as a stability-enhanced Pickering interfacial biocatalyst. International Journal of Biological Macromolecules, 146213.
3) Yang, T., Jia, H., Song, Y., He, S., Li, B., Li, L., & Zhang, X.*(2025). Shellac-chitosan microgel-immobilized lipase for sustainable synthesis of sucrose laurate via pickering interfacial catalysis. LWT, 118352.
4) Jiang, Q., Luo, X., Li, L., Li, B., & Zhang, X.* (2025). Interfacial freeze-thaw stability of Pickering emulsions stabilized by sodium Caseinate-modified solid lipid particles: Influence of lipid crystalline structure and polymorphic transitions. Food Chemistry, 145481.
5) Song, Y., Zhang, X.*, Li, J., Zhang, R., Li, B., & Li, L. (2025). Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties. Food Research International, 201, 115614.
6) Zhang, R., Li, B., Song, Y., Li, L., & Zhang, X.* (2024). Tailoring stability in oil-in-water high internal phase Pickering emulsions (HIPPEs) through surface modification of beeswax-based solid lipid particles (SLPs) with various surfactants. Food Hydrocolloids, 156, 110264.
7) Song, Y., Xiao, J., Li, L., Wan, L., Li, B., & Zhang, X.* (2024). Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules. Ultrasonics Sonochemistry, 106, 106897.
8) Zhang, R., Li, B., Wan, L., Zhang, X.*, & Li, L. (2024). Fabrication and characterization of fat crystal-stabilized W/O high internal phase Pickering emulsions (HIPPEs) as a low-fat alternative margarine. Lwt, 196, 115798.
9) Yang, T., Zan, S., Li, B., Li, L., & Zhang, X.* (2024). Interfacial adsorption dynamics of solid lipid particles at oil/water interfaces through QCM-D technique. Food Hydrocolloids, 148, 109431.
10) Zeng, Y., Yang, T., Liu, Y., Li, B., Li, L., & Zhang, X.* (2024). Enhanced foamability and stability of aqueous foams through novel pickering fat globules formulated with solid lipid particles. Food Hydrocolloids, 150, 109684.
11) Song, Y., Su, S., Yang, T., Li, B., Li, L., & Zhang, X.* (2023). Enhanced bioaccessibility of curcumin in Pickering emulsions stabilized by solid lipid particles. LWT, 188, 115481.
12) Weng, L., Li, L., Yang, H., Ji, L., Wu, M., Wu, Y., Chen Z., Zhang, X.* & Li, B. (2023). Catechol derivatives interact with bovine serum albumin: Correlation of non-covalent interactions and antioxidant activity. International Journal of Biological Macromolecules, 244, 125321.
13) Liu, L., Li, L., He, N., Li, B., & Zhang, X.* (2022). Effect of Emulsifiers on the Quality of Palm Oil Based Shortening during Variable Temperature Storage. Journal of Oleo Science, 71(12), 1735-1741.
14) Wan, L., Li, L., Xiao, J., He, N., Zhang, R., Li, B., & Zhang, X.* (2022). The interfacial digestion behavior of crystalline oil-in-water emulsions stabilized by sodium caseinate during in vitro gastrointestinal digestion. Food Hydrocolloids, 130, 107734.
15) Lan, M., Li, L., Peng, X., Chen, J., Cao, Q., He, N., ... & Zhang, X.* (2021). Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel. LWT, 145, 111284.
16) Jiao, W., Li, L., Yu, A., Zan, S., Chen, Z., Liang, Y., ... & Zhang, X.* (2022). Modulating the in vitro gastrointestinal digestibility of crystalline oil-in-water emulsion: Different fat crystal sizes and polymorphic forms under the same SFC. Food Chemistry, 368, 130723.
17) Liu, L., Li, L., Wan, L., Mao, L., Li, B., & Zhang, X.* (2021). Addition of glyceryl monostearate affects the crystallization behavior and polymorphism of palm stearin. Bioprocess and Biosystems Engineering, 44(5), 941-949.
18) Wan, L., Li, L., Harro, J. M., Hoag, S. W., Li, B., Zhang, X.*, & Shirtliff, M. E. (2020). In vitro gastrointestinal digestion of palm olein and palm stearin-in-water emulsions with different physical states and fat contents. Journal of Agricultural and Food Chemistry, 68(26), 7062-7071.
19) Weng, L., Xiao, Z., Li, L., Ji, L., Sun, P., Chen, Z., ... & Zhang, X.* (2020). Caffeoyl fatty acyl structural esters: enzymatic synthesis, characterization and antioxidant assessment. Journal of Functional Foods, 75, 104214.
20) Hu, B., Li, L., Hu, Y., Zhao, D., Li, Y., Yang, M., ... & Zhang, X.* (2020). Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods. RSC advances, 10(18), 10402-10410.
21) Jiao, W., Li, L., Yu, A., Zhao, D., Sheng, B., Aikelamu, M., ... & Zhang, X.* (2019). In vitro gastrointestinal digestibility of crystalline oil-in-water emulsions: influence of fat crystal structure. Journal of Agricultural and Food Chemistry, 67(3), 927-934.
专利
1. 张霞、宋煜婷、宋莹、周德康、李冰、李琳. 食品级脂质共晶皮克林颗粒稳定德水包油型高内相乳液及其制备方法与应用. CN 2025113517495
2. 张霞、宋莹、邱毅豪、林伟如、李冰、李琳. 一种基于口腔摩擦学的人造奶油润滑口感的评价模型及构建方法与应用. CN 2025113418930
3. 张霞、何诗琪、李冰、李琳. 一种从大豆油脱臭馏出物中分离纯化植物甾醇的方法，CN 202510561767.X
4. 张霞、宋莹、丘毅豪、林伟如、李冰、李琳. 一种脂质-壳聚糖基皮克林高内相乳液的动物脂肪组织模拟物的制备方法与应用, ZL 202410759110X
5. 张霞、杨塘榆、宋煜婷、何诗琪、李冰、李琳. 一种固定化脂肪酶的制备方法及其在 Pickering 界面催化中的应用, CN2024100126075
6. 张霞、肖家伟、宋莹、李冰、李琳. 一种高稳定性的白藜芦醇脂质皮克林乳液及其制备方法与应用：ZL 202311835704.6
7. 张霞、张日馨、麦梓锋、乔胥骥、杨书农、李琳、李冰.一种基于高内相皮克林乳液的低饱和度健康型烘焙油脂及其制备方法与应用，ZL 202211108874.X
8. 张霞、张日馨、李琳、李冰.食品级脂质皮克林颗粒稳定的水包油型高内相乳液及其制备方法与应用，ZL 202211031308
9. 张霞、曾语嫣、刘苑、李冰、李琳，一种食品级脂质皮克林脂肪球稳定的泡沫及其制备方法，ZL 202211061763.8
10. 张霞、刘苑、李冰、李琳、昝胜杰、徐振波、苏健裕，一种食品级脂质皮克林颗粒稳定的泡沫及其制备方法，ZL 202111189728
11. 张霞、昝胜杰、李冰、李琳、焦文娟、刘苑、陈玲、徐振波、苏健裕，一种食品级脂质皮克林乳液及制备方法，ZL 201910814633.9
12. 张霞、万力婷、李冰、李琳、盛布雷、徐振波、苏健裕，一种稳定的食品级低脂猪油基水包油乳液及其制备，ZL 201710368604