张玉玉

 

张玉玉

出生年月:198212

最高学历学位:博士

职称:副教授

导师类型:硕导

电话:15001349082

电子邮箱:zhangyuyu@btbu.edu.cn

个人简历

教育经历:

2005年毕业于中国海洋大学食品科学与工程学院,获学士学位

2010年毕业于北京工商大学化学与环境工程学院,获硕士学位

2013年毕业于中国农业大学食品科学与营养工程学院,获博士学位

工作经历:

20137月—201510 北京工商大学食品学院应化系 讲师

201511月—至  北京工商大学食品学院应化系 副教授

主讲课程

本科生:《专业英语》、《仪器分析技术》、《化工设计》

研究生:《专业英语》、《有机化学中的光谱方法》、《精细化学品进展》、《现代仪器分析实验》

主要研究领域

食用香料香精化学及其应用

学术兼职

2017.5—至  今,《食品研究与开发》杂志编委。

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限5项):

1、“十三五”国家重点研发计划项目:“方便即食食品制造关键技术开发研究及新产品创制”课题——“方便新型调味料的创制及其制造关键技术开发”,课题编号:2016YFD0400705

2、国家自然科学基金青年基金项目:热反应肉味香精中5-羟甲基糠醛的形成机理及动力学研究,课题编号31401604

发表的代表性论文(限10篇):

1. Zhang Yu-Yu, Song Yi, Hu Xiao-Song, Liao Xiao-Jun, Ni Yuan-Ying, Li Quan-Hong*. Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models[J]. Food Research International, 2012, 49(1), 439-445.

2. Zhang Yuyu, Song Yi, Zhou Tingting, Liao Xiaojun, Hu Xiaosong, Li Quanhong*. Kinetics 5-hydroxymethylfurfural formation in Chinese Acacia honey during heat treatment[J]. Food Science and Biotechnology, 2012, 21(6): 1627-1632.

3. Zhang Yuyu, Huang Mingquan, Tian Hongyu, Sun Baoguo*, Wang Jing, Li Quanhong. Preparation and aroma analysis of Chinese traditional fermented flour paste[J]. Food Science and Biotechnology, 2014, 23(1): 49-58.

4. Kong Yan, Zhang Li-Li, Sun Ying, Zhang Yu-Yu *, Sun Bao-Guo, Chen Hai-Tao. Determination of the free amino acid, organic acid, and nucleotide in commercial vinegars[J]. Journal of Food Science, 2017, 82(5): 1116-1123.

5. Zhang Li-Li, Sun Ying, Zhang Yu-Yu *, Sun Bao-Guo, Chen Hai-Tao. Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces[J]. Journal of Food Quality, 2017:1-8.

6. Kong Yan, Yang Xiao, Ding Qi, Zhang Yu-Yu *, Sun Bao-Guo, Chen Hai-Tao, Sun Ying. Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate[J]. Food Research International, 2017, 102: 559-566.

7. Zhang Huiying, Pu Dandan, Sun Baoguo, Ren Fazheng, Zhang Yu-Yu *, Chen Hai-Tao. Characterization and comparison of key aroma compounds in raw and dry porcini mushroom (Boletus edulis) by aroma extract dilution analysis, quantitation and aroma recombination experiments [J]. Food Chemistry, 2018, 258: 260-268.

8. Kong Yan, Zhang Li-Li, Zhang Yu-Yu *, Sun Bao-Guo, Sun Ying, Zhao Jing, Chen Hai-Tao. Evaluation of non-volatile taste components in commercial soy sauces[J]. International Journal of Food Properties, 2018, 21(1): 1854-1866.

9. Wang Lin-Han, Qiao Kai-Na, Ding Qi, Zhang Yu-Yu *, Sun Bao-Guo, Chen Hai-Tao. Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat [J]. Journal of Food Processing and Preservation, 2018: 42(11): 1-10. http://doi.org/10.1111/jfpp.13772.

10. Zhang Li-Li, Kong Yan, Yang Xiao, Zhang Yu-Yu *, Sun Bao-Guo, Chen Hai-Tao, Sun Ying. Kinetics of 5-hydroxymethylfurfural formation in the sugaramino acid model of Maillard reaction [J]. Journal of the Science of Food and Agriculture, 2018, doi: 10.1002/jsfa.9432.

获得的授权专利(限5项):

 1、张玉玉, 孙宝国, 陈海涛, 刘玉平, 郑福平, 黄明泉. 一种鲜味鸡汤调味基料及其制备方法[P].  北京: CN105077157A, 2015-11-25.