張婷，1988.09，女，教授，工學博士，吉林大學“唐敖慶”卓越教授。中國科協青年人才托舉工程被托舉人，中國蛋品加工業十大杰出青年英才，吉林省企業“科創專員”，吉林大學“勵新”優秀青年教師培養計劃成員。主持“十四五”國家重點研發計劃課題1項，國家自然科學基金3項（面上項目2項、青年基金1項），其他各類項目十余項。以第一或通訊作者在Journal of Agricultural and Food Chemistry、Food Chemistry、Food Hydrocolloids等高水平期刊發表論文40余篇（ESI高被引論文2篇，封面論文1篇）。

教育經歷：

2010.09–2015.06，吉林大學，食品科學，博士（碩博連讀）

2006.09–2010.06，吉林大學，食品科學與工程（功能食品），學士

工作經歷：

2021.09至今，吉林大學，食品科學與工程學院，教授，博士生導師

2018.11-2021.06，吉林大學，食品科學與工程學院，副教授，博士生導師

2017.09–2018.10，吉林大學，食品科學與工程學院，副教授，碩士生導師

2015.09–2017.08，吉林大學，食品科學與工程學院，講師

社會兼職：

1、亞洲蛋品協會理事。

2、中國食品科學技術學會青年工作委員會委員、醫學食品分會委員。

3、中國畜產品加工研究會青年工作委員會委員。

4、吉林省食品學會常務理事兼青年工作委員會副主任。

5、吉林省藥學會保健食品專業委員會委員。

6、吉林大學青年科技工作者協會會員。 

研究生招生專業：

歡迎食品科學與工程、食品質量與安全等食品類專業，以及化學、材料、生物學、生物信息學等相關專業同學報考。

Guided College Students' Innovative Entrepreneurial Training Plan Program：

1. Wu Haibo, Zhu Wenhui, Wang Jiaqi, Cai Zhuanzhang, Key Technology and Product Development of Soybean Antioxidant Peptide, 2016, School level

2. Ye zilin, Shao Wenqing, Yi Jiacong, Yu Xianli, Jiang Feng, Study on the Change of Antioxidant Activity of Egg White Peptides in the Maillard Reaction, 2017, National level

3. Dong Mingyuan, Dong Xiangyu, Wang Jiayu, Chang Jiaxiong, Study on the Effect of Soybean Fiber and Polysaccharide on the Dry Texture and Demoulding Rate of Eggs, 2018, National level

4. Zhao Chenxi, Zhao Nan, Chen Yongyi, Sun Jia, Fu Shuang, Study on Processing Technology of Egg Fermented Active Lactic Acid Bacteria beverage, 2018, School level

5. Wu Xinling, Li Xinyu, Zhang Yanqun, Chen Yuelin, Study on the Preparation of Modified Chitosan Nanoparticles and Its Controllable and Sustained Release of Active Substances, 2019, National level

6. Li Yuzhuo, Jiang Yao, Sun Shaozhou, Xia Wanting, The Effect of Salt Ion on the ACE Inhibitory Activity of Egg White Peptides and the Development of Auxiliary Antihypertensive Food, 2019, Provincial level

7. Bu Hongfei, Lan Jie, Meng Fanjun, The Effect of glycation on the Inhibitory Activity of Tripeptide ACE and the Analysis of the Inhibitory Mode, 2020, Provincial level

8. Liao Yinan, Cheng Dahao, Wang Shuhui, Preparation and application of high internal phase Pickering emulsion based on shell-core structured particles, 2020, School level

Instructed Graduate (partial listed)

1. Song Jingyi, Master of 2020, Food Engineering, School-level outstanding graduate

2. Cai Zhuanzhang, Bachelor of 2018, Food Science and Engineering (functional food), Preparation of soybean antioxidant peptides and design of solid beverage, Excellent graduation paper

3. Wang Jichuan, Bachelor of 2017, Food quality and safety (hygiene inspection), Study on the Preparation Technology of Soybean Antioxidant Peptides and Maillard Reaction Characteristics, Excellent graduation paper

Instructed Competition

1. The second prize of instructor in The Fourth National College Student Life Science Innovation and Entrepreneurship Competition (Innovation category), A method for preparing dried eggs with added soybean fiber in whole egg powder, NDC2019CXCY02466, 2019.7.19

2. The second prize of instructor in The Fourth National College Student Life Science Innovation and Entrepreneurship Competition (Innovation category), Study on Processing Technology of Egg Fermented Active Lactic Acid Bacteria Beverage, NDC2019CXCY02465, 2019.7.19

教改項目 Educational Reform Project：

1. Functional Food "Curriculum Ideology and Politics" Demonstration Project, Jilin University 2021 Curriculum Ideology and Politics "Discipline Education Demonstration Course" Project, 2021.01, director

2. The teaching reform and exploration of the course Food Nutrition in the engineering education certification system (2017QNYB028), the undergraduate teaching reform research project of Jilin University, 2017.06，director

3. Food Nutrition undergraduate "Innovative Demonstration Course" construction project, the third undergraduate "Innovative Demonstration Course" construction project of Jilin University, 2020.12, First participant

   

主要研究方向：

食源性生物活性肽功能挖掘與創新制造、蛋品精深加工及副產物綜合利用。

主持科研項目：

（1）國家重點研發計劃課題，2022YFD2101002，高活性蛋清肽定向制造與功能增益關鍵技術及高端配料創制，2022.11–2027.10

（2）國家自然科學基金（面上項目），32272346，基于PI3K抑制效應的蛋清肽細胞機械損傷修復作用機制研究，2023.01–2026.12

（3）第八屆中國科協青年人才托舉工程，2022.10-2025.09

（4）第四批吉林省青年科技人才托舉工程，QT202021，基于脂筏調節模型的 ACE 抑制肽構效關系研究，2020.09–2023.09

（5）國家自然科學基金（面上項目），31972096，基于合成細胞膜偶連 ACE模型的蛋清肽脂相調節作用機制研究，2020.01–2023.12

（6）國家自然科學基金（青年科學基金項目），31601486，合成細胞環境中蛋清肽膜親和力與 ACE 抑制活力相關性研究，2017.01–2019.12

（7）國家重點研發計劃（校內子項），2018YFD0400301-1，蛋品營養與功能成分的生物遞送控制與活性保護關鍵技術研究，2019.01–2020.12

（8）吉林省科技發展計劃項目（技術攻關），20190301015NY，蛋粉加工與品質提升關鍵技術研究，2019.01–2021.12

（9）吉林省科技發展計劃項目（優秀青年基金），20180520045JH，基于體外模擬膜結合 ACE 體系的食源性生物活性肽抑制作用機制研究，2018.01–2019.12

（10）吉林省高校“十三五”科研規劃項目，JJKH20170816KJ，功能性大豆肽制備關鍵技術及產品研制，2017.01–2018.12。 

（11）吉林省吉諾生物工程有限責任公司，大豆生物活性肽生產關鍵技術，主持.

科研成果：

[1]玉米花絲新資源食品安全生產技術 莊紅;奚春宇;高峰;于亞莉;張鳴鏑;肇萍;宮新統;邢賀欽;趙文竹;于志鵬;張婷;唐寧;王翠娜;劉軍 吉林大學 2013

發明公開：

[1]張婷, 張萌萌, 徐夢蕾, 任文碩, 劉靜波. 一種緩解氧化應激的γ-環糊精/染料木素包合物的制備及其應用[P]. 吉林省: CN120204430A, 2025-06-27.

[2]劉軒廷, 盛成軒, 李雨露, 翟家笑, 劉靜波, 張婷, 徐夢蕾. 一種基于雙蛋白高內相Pickering乳液的脂肪替代型稀奶油制備方法及應用[P]. 吉林省: CN120078123A, 2025-06-03.

[3]張婷, 張鐳譯, 杜志陽, 李尚霖, 李亞娟, 楊萌. 一種蛋清自組裝肽的制備及在乳液中的應用[P]. 吉林省: CN119799831A, 2025-04-11.

[4]張婷, 龔泠靈, 尚曉敏, 徐豪杰, 劉靜波, 徐夢蕾. 一種低粘度耐高溫的蛋清液的制備方法[P]. 吉林省: CN119605972A, 2025-03-14.

[5]趙頌寧, 張婷, 劉靜波, 徐夢蕾. 一種離子修飾多糖可食用膜的制備方法與應用[P]. 吉林省: CN119529348A, 2025-02-28.

[6]張婷, 田龍江, 杜志陽, 林煜, 游欣然, 趙奕蘅, 徐夢蕾, 劉靜波. 一種席夫堿介導的肽自組裝體及其制備方法和應用[P]. 吉林省: CN119219736A, 2024-12-31.

[7]張婷, 王秀晶, 韓璐, 劉靜波, 呂思雯, 徐夢蕾. 一種快速腌制酒糟麻醬雞蛋的制備方法[P]. 吉林省: CN119014515A, 2024-11-26.

[8]劉靜波, 楊佳豪, 杜志陽, 楊萌, 黃昕怡, 張婷, 徐夢蕾. 一種提高姜黃素溶解性和活性的自聚集蛋清肽及其應用[P]. 吉林省: CN118955613A, 2024-11-15.

[9]張婷, 郭文淵, 杜志陽, 劉靜波, 楊萌, 徐夢蕾. 一種鐵螯合蛋清肽補鐵凝膠糖果及其制備方法[P]. 吉林省: CN118716443A, 2024-10-01.

[10]張婷, 林佳琪, 劉軒廷, 劉靜波, 徐夢蕾. 一種低鹽穩定蛋清源復合凝聚高內相乳液的制備方法[P]. 吉林省: CN118716604A, 2024-10-01.

[11]劉軒廷, 閆昭卉, 劉靜波, 張婷, 徐夢蕾. 基于異質蛋白復合凝聚的益生菌微膠囊制備方法及其應用[P]. 吉林省: CN118697051A, 2024-09-27.

[12]劉靜波, 張任釗, 劉軒廷, 張婷, 徐夢蕾. 一種蛋清蛋白基雙網絡乳液凝膠類脂肪及其制備方法和應用[P]. 吉林省: CN118489759A, 2024-08-16.

[13]張婷, 曾英男, 劉靜波, 徐夢蕾. 一種具有免疫調節功能的納米硒-卵白蛋白肽復合物的制備及其應用[P]. 吉林省: CN118416200A, 2024-08-02.

[14]杜志陽, 郇延國, 張婷, 劉靜波, 呂思雯, 徐夢蕾. 一種負載抗氧化蛋清肽的水凝膠敷料制備方法及其應用[P]. 吉林省: CN118252971A, 2024-06-28.

[15]劉靜波, 馬未祎, 張婷, 呂思雯, 徐夢蕾. 一種雞蛋殼膜肽及磷酸化殼膜肽-鈣復合物的制備方法及其在功能食品領域的應用[P]. 吉林省: CN118127106A, 2024-06-04.

[16]劉靜波, 黃昕怡, 杜志陽, 楊萌, 徐夢蕾, 張婷. 一種口服增益型多糖/環糊精-金屬有機骨架共組裝納米顆粒的制備及其緩解結腸炎的應用[P]. 吉林省: CN118105519A, 2024-05-31.

[17]劉靜波, 李圣橈, 張婷, 徐夢蕾, 楊琦. 一種富含支鏈氨基酸且具有緩解疲勞功能的蛋清肽及其制備方法[P]. 吉林省: CN118109543A, 2024-05-31.

[18]張婷, 付夢涵, 呂思雯, 徐夢蕾, 楊琦, 劉靜波. 一條具有皮膚損傷緩解效應的蛋清肽序列QVPLW及其應用[P]. 吉林省: CN118027145A, 2024-05-14.

[19]劉靜波, 石曉霞, 杜志陽, 張婷, 徐夢蕾. 一種用于促溶疏水活性物質的蛋清肽自組裝納米顆粒制備方法[P]. 吉林省: CN117859915A, 2024-04-12.

[20]劉靜波, 韓璐, 張婷, 徐夢蕾, 于一丁. 一種加壓技術的低鈉溏心鹵蛋及制備方法[P]. 吉林省: CN117481314A, 2024-02-02.

[21]劉靜波, 韓璐, 張婷, 于一丁, 徐夢蕾. 一種離子調控預腌制的鹵蛋及其制備方法[P]. 吉林省: CN117297042A, 2023-12-29.

[22]張婷, 呂思雯, 潘風光, 劉靜波, 趙頌寧. 一條具有輔助治療潰瘍性結腸炎作用的蛋清肽序列及其應用[P]. 吉林省: CN116655731A, 2023-08-29.

[23]趙頌寧, 張婷, 于一丁, 劉靜波. 一種鹵制鴨鎖骨生產工藝配方[P]. 吉林省: CN116649540A, 2023-08-29.

[24]張婷, 袁一心, 尚曉敏, 劉靜波, 吳昕玲, 趙頌寧. 一種利用蛋清蛋白/卡拉膠改善豬肉腸凝膠特性的方法[P]. 吉林省: CN116420852A, 2023-07-14.

[25]奚春宇, 李婷, 張婷, 劉靜波. 一種具有預防潰瘍性結腸炎損傷作用的蛋清肽及其應用[P]. 吉林省: CN116355050A, 2023-06-30.

[26]張婷, 姜維亙, 劉軒廷, 劉靜波. 一種功能化磁性納米顆粒應用于卵轉鐵蛋白分離的方法[P]. 吉林省: CN116284345A, 2023-06-23.

[27]張婷, 陳洪文, 劉靜波, 劉博群, 趙頌寧. 一種快速補充甲硫氨酸的蛋清二肽[P]. 吉林省: CN114747771A, 2022-07-15.

[28]張婷, 寧珍珍, 趙頌寧, 溫鶴迪, 劉靜波. 一種基于原兒茶酸修飾的高起泡性卵白蛋白制備方法[P]. 吉林省: CN114631591A, 2022-06-17.

[29]張婷, 唐聰敏, 尚曉敏, 劉靜波, 趙頌寧. 一種新型低糖低膽固醇雞蛋布丁的制備方法[P]. 吉林省: CN114601113A, 2022-06-10.

[30]潘風光, 林柔汐, 趙頌寧, 張婷, 劉靜波. 一種用于鹵鴨制品的工藝方法和保鮮涂膜液制備[P]. 吉林省: CN114601118A, 2022-06-10.

[31]于亞莉, 李金銘, 張婷, 趙頌寧, 劉靜波. 一種基于卵白蛋白的抗氧化型乳化劑的制備及應用[P]. 吉林省: CN114601149A, 2022-06-10.

[32]劉靜波, 劉帥言, 杜志陽, 楊萌, 張婷, 趙頌寧. 一種富含姜黃素的雙蛋白復合型速溶粉劑及其制備方法[P]. 吉林省: CN114532492A, 2022-05-27.

[33]尚曉敏, 張婷, 袁一心, 柴家樂, 劉靜波, 趙頌寧. 一種利用硫酸化多糖制備高凝膠型蛋清粉的方法[P]. 吉林省: CN114158699A, 2022-03-11.

[34]張婷, 楊藝, 劉軒廷, 劉靜波, 趙頌寧. 一種以卵磷脂為輔料輔助超聲制備高速溶性蛋清粉的方法[P]. 吉林省: CN114052213A, 2022-02-18.

[35]潘風光, 蔡轉章, 劉靜波, 張婷. 一種具有預防慢性酒精性肝損傷作用的活性肽[P]. 吉林省: CN112979748A, 2021-06-18.

[36]劉靜波, 郭健, 杜志陽, 張婷, 趙頌寧. 一種可以提高β-胡蘿卜素穩定性的食品級高內相乳液的制備方法[P]. 吉林省: CN112869119A, 2021-06-01.

[37]張婷, 宋敬一, 趙頌寧, 劉靜波, 劉博群. 一種包埋蛋清源活性肽的納米脂質體的制備方法[P]. 吉林省: CN110679953A, 2020-01-14.

[38]劉靜波, 楊萌, 劉博群, 張婷, 趙頌寧. 一種冷凍復性雞蛋的制備方法[P]. 吉林省: CN110604266A, 2019-12-24.

[39]劉靜波, 王子秦, 劉博群, 張婷, 趙頌寧. 一種超聲制備原味溏心蛋的方法[P]. 吉林省: CN110604267A, 2019-12-24.

[40]劉靜波, 劉暢, 張婷, 劉博群. 一種新型血管緊張素轉化酶抑制劑篩選模型的構建和應用[P]. 吉林省: CN110157735A, 2019-08-23.

[41]姜軼群, 劉靜波, 張婷, 李艷菊, 楊海霞. 一種能促皮膚創面愈合的蛋清肽及其制備方法[P]. 吉林省: CN110144374A, 2019-08-20.

[42]劉靜波, 徐穎, 劉博群, 張婷. 一種高接枝度果膠蛋清產品的制備方法[P]. 吉林省: CN110074353A, 2019-08-02.

[43]于亞莉, 張輝, 劉靜波, 劉博群, 張婷. 一種蛋清粉果凍的制備工藝[P]. 吉林省: CN110063462A, 2019-07-30.

[44]張鳴鏑, 崔敏, 劉靜波, 劉博群, 張婷. 一種蛋清肽微膠囊及其制備方法[P]. 吉林省: CN109943613A, 2019-06-28.

[45]劉靜波, 張文琦, 劉軒廷, 劉博群, 張婷, 于一丁. 一種電子束輻照技術提高蛋清蛋白抗氧化活性的方法[P]. 吉林省: CN109527343A, 2019-03-29.

[46]劉靜波, 牛洲敏, 譚大偉, 杜志陽, 安蘇蘇, 劉博群, 張婷, 于一丁. 一種具有保健功能的蘋果醋口含片及其制備方法[P]. 吉林省: CN109536362A, 2019-03-29.

[47]張婷, 董明遠, 劉靜波, 劉博群, 董翔禹, 王雨佳, 常佳雄. 一種添加大豆纖維的全蛋粉雞蛋干的制備方法[P]. 吉林省: CN109497450A, 2019-03-22.

[48]張婷, 趙晨曦, 劉博群, 劉靜波, 趙楠, 付爽, 孫嘉, 陳永儀. 一種雞蛋發酵乳的制備方法[P]. 吉林省: CN109463447A, 2019-03-15.

[49]劉靜波, 魏晨, 張婷, 劉博群. 一種速溶性蛋粉的制備方法[P]. 吉林: CN108850885A, 2018-11-23.

[50]于亞莉, 王祺, 劉靜波, 張婷, 劉博群. 一種提高液蛋凝膠性的制備方法[P]. 吉林: CN108813424A, 2018-11-16.

[51]劉靜波, 楊萌, 杜志陽, 馬思彤, 張婷, 劉博群. 含有蛋清源寡肽納米顆粒的膏體腸內營養制劑及制備方法[P]. 吉林: CN108813579A, 2018-11-16.

[52]劉靜波, 張瑞雪, 劉博群, 張婷. 一種提高芽孢桿菌屬蛋白酶活性的方法[P]. 吉林: CN108795908A, 2018-11-13.

[53]張婷, 蔡轉章, 劉靜波, 伍海波, 汪佳嘉. 一種大豆肽固體飲料及其制備工藝[P]. 吉林: CN108740664A, 2018-11-06.

[54]王依楠, 劉靜波, 張婷. 一種LPS誘導RAW264.7細胞炎癥模型的建立方法[P]. 吉林: CN108486056A, 2018-09-04.

[55]于亞莉, 吳琦, 張婷, 劉靜波. 一種含抗氧化蛋清肽納米脂質體的果汁飲料及其制備方法[P]. 吉林: CN108432982A, 2018-08-24.

[56]于亞莉, 懷影, 劉靜波, 張婷. 一種含有降膽固醇低聚肽復合粗糧核桃粉及其制備方法[P]. 吉林: CN108323738A, 2018-07-27.

[57]于亞莉, 朱晶, 劉靜波, 張婷, 王瑩. 一種高起泡性蛋清液的制備方法[P]. 吉林: CN107997035A, 2018-05-08.

[58]劉靜波, 杜志陽, 譚大偉, 丁龍, 張婷. 一種納米級腸內營養制劑及其制備方法[P]. 吉林: CN107969706A, 2018-05-01.

[59]劉靜波, 張德舉, 張婷, 王紀川. 一種營養果蔬汁大豆肽棒冰及其制作方法[P]. 吉林: CN106900973A, 2017-06-30.

[60]劉靜波, 李新, 懷影, 趙頌寧, 張婷. 一種含有抗氧化肽復合粗糧蛋白粉及其制備方法[P]. 吉林: CN106858615A, 2017-06-20.

[61]劉靜波, 李良煜, 趙頌寧, 張婷, 丁龍. 一種Keap1 Kelch 區多位點分子對接篩選食源性抗氧化寡肽的方法[P]. 吉林: CN106496301A, 2017-03-15.

[62]劉靜波, 張盛男, 張婷, 馬爽. 一種牛血紅蛋白肽咀嚼片配方及制備工藝[P]. 吉林: CN103238848A, 2013-08-14.

[63]莊紅, 張婷, 房鑫, 陳樂群, 唐寧. 人參酒配方及其制作方法[P]. 吉林: CN102286347A, 2011-12-21.

[64]莊紅, 陳樂群, 張婷, 朱媛媛, 崔真真, 唐寧. 亞鐵血紅素肽咀嚼片配方及制作方法[P]. 吉林: CN102150837A, 2011-08-17. 

發明授權：

[1]張婷, 寧珍珍, 趙頌寧, 溫鶴迪, 劉靜波. 一種基于原兒茶酸修飾的高起泡性卵白蛋白制備方法[P]. 吉林省: CN114631591B, 2023-12-22.

[2]潘風光, 蔡轉章, 劉靜波, 張婷. 一種具有預防慢性酒精性肝損傷作用的活性肽[P]. 吉林省: CN112979748B, 2022-05-06.

[3]姜軼群, 劉靜波, 張婷, 李艷菊, 楊海霞. 一種能促皮膚創面愈合的蛋清肽及其制備方法[P]. 吉林省: CN110144374B, 2022-04-29.

[4]劉靜波, 杜志陽, 譚大偉, 丁龍, 張婷. 一種納米級腸內營養制劑及其制備方法[P]. 吉林省: CN107969706B, 2021-07-13.

[5]劉靜波, 李良煜, 趙頌寧, 張婷, 丁龍. 一種Keap1 Kelch區多位點分子對接篩選食源性抗氧化寡肽的方法[P]. 吉林省: CN106496301B, 2020-06-23. 

代表性出版著作：

[1]《食品蛋白質科學與技術》，科學出版社，2019，參編。

[2]《食品酶學》，科學出版社，2022，副主編。 

發表英文論文：

[1]Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion，Food Chemistry，2023，400，134019.（一區IF=8.8）

[2]Integrated Microbiome and Metabolomic Analysis Reveal the Repair Mechanisms of Ovalbumin on the Intestine Barrier of Colitis Mice，Journal of Agricultural and Food Chemistry，2023，71，8894–8905.（一區IF=6.1）

[3]How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin? ，Food Hydrocolloids，2023，140，108629.（一區IF=10.7）

[4]Yang, Qi; Wang, Ying; Yang, Meng; Liu, Xuanting; Lyu, Siwen; Liu, Boqun; Liu, Jingbo; Zhang, Ting .Effect of glycation degree on the structure and digestion properties of ovalbumin: A study of amino acids and peptides release after in vitro gastrointestinal simulated digestion，Food Chemistry，Food Chemistry, 2022, 373(Pt B): 131331-131331.（一區IF=8.8）

[5]Jiang, Feng; Liu, Jingbo; Niu, Xiaodi; Zhang, Deju; Wang, Erlei; Zhang, Ting.Egg White Peptides Increased the Membrane Liquid-Ordered Phase of Giant Unilamellar Vesicles: Visualization, Localization, and Phase Regulation Mechanism，Journal of Agricultural and Food Chemistry，2022，70，2042–2050.（一區IF=6.1）

[6]Soybean meal peptides regulated membrane phase of giant unilamellar vesicles: A key role for bilayer amphipathic region localization，Food Research International，2022，162，111924.（一區IF=8.1）

[7]Mechanism investigation of fermented egg-milk peptides on colonic inflammatory diseases: based on in vivo and in silico research，Food & Function，2022，13，12707-12720.（一區IF=6.1）

[8]Liu, Jingbo; Li, Yajuan; Zhang, Hui; Liu, Shitong; Yang, Meng; Cui, Meiyan; Zhang, Ting; Yu, Yiding; Xiao, Hang; Du, Zhiyang*.Fabrication, characterization and functional attributes of zein-egg white derived peptides (EWDP)-chitosan ternary nanoparticles for encapsulation of curcumin: Role of EWDP.Food Chemistry, 2022, 372: 131266.

[9]Zhang, Ting; Zhang, Min; Gong, Ping; Jiang, Hongyu; Liu, Jingbo; Liu, Xuanting*.Ions-induced ovalbumin foaming properties enhancement: Structural, rheological, and molecular aggregation mechanism.Food Hydrocolloids, 2022, 124: 107221.

[10]Liu, Jingbo; Guo, Jian; Zhang, Hui; Liao, Yinan; Liu, Shuaiyan; Cheng, Dahao; Zhang, Ting; Xiao, Hang; Du, Zhiyang*.The fabrication, characterization, and application of chitosan-NaOH modified casein nanoparticles and their stabilized long-term stable high internal phase Pickering emulsions.Food & Function, 2022, 13(3): 1408-1420.

[11]Lyu, Siwen; Pan, Fengguang; Ge, Huifang; Yang, Qi; Duan, Xuehui; Feng, Mengmeng; Liu, Xuanting; Zhang, Ting*; Liu, Jingbo*.Fermented egg-milk beverage alleviates dextran sulfate sodium-induced colitis in mice through the modulation of intestinal flora and short-chain fatty acids.Food & Function, 2022, 13(2): 702-715. 

[12]Liu, Jingbo; Chai, Jiale; Yuan, Yixin; Zhang, Ting; Saini, Ramesh Kumar; Yang, Meng; Shang, Xiaomin*.Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties.Food Hydrocolloids, 2022, 122: 107094. 

[13]Liu, Jingbo; Jiang, Hongyu; Zhang, Min; Gong, Ping; Yang, Meng; Zhang, Ting; Liu, Xuanting.Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties.International Journal of Biological Macromolecules, 2022, 200: 263-272.

[14]Ge, Huifang; Cai, Zhuanzhang; Chai, Jiale; Liu, Jiyun; Liu, Boqun; Yu, Yiding; Liu, Jingbo*; Zhang, Ting*.Egg white peptides ameliorate dextran sulfate sodium-induced acute colitis symptoms by inhibiting the production of pro-inflammatory cytokines and modulation of gut microbiota composition，Food Chemistry，2021，360:129981.（一區IF=8.8）

[15]Yu, Yali; Guan, Yu; Liu, Jingbo; Hedi, Wen; Yu, Yiding; Zhang, Ting*.Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability，Food Hydrocolloids，2021，121:107071.（一區IF=10.7）

[16]Jiang, Feng; Wang, Ying; Liu, Chang; Zhang, Biying; Wang, Erlei; Liu, Jingbo*; Zhang, Ting*.Egg White-Derived Peptides QVPLW and LCAY Inhibit the Activity of Angiotensin I-Converting Enzyme in Human Umbilical Vein Endothelial Cells by Suppressing Its Recruitment into Lipid Rafts，Journal of Agricultural and Food Chemistry, 2021, 69(35): 10350-10357.（一區IF=6.1）

[17]Ge, Huifang; Zhang, Biying; Li, Ting; Yang, Qi; Tang, Yuanhu; Liu, Jingbo; Zhang, Ting.In vivo and in silico studies on the mechanisms of egg white peptides in relieving acute colitis symptoms.Food & Function, 2021, 12(24): 12774-12787.

[18]Yang, Meng; Liu, Jingbo; Li, Yajuan; Yang, Qi; Liu, Xuanting; Liu, Chunmei; Ma, Sitong; Liu, Boqun; Zhang, Ting; Xiao, Hang; Du, Zhiyang*.A self-assembled amphiphilic polysaccharide-based co-delivery system for egg white derived peptides and curcumin with oral bioavailability enhancement.Food & Function, 2021, 12(21): 10512-10523.

[19]Yu, Yali; Guan, Yu; Wen, Hedi; Zhang, Yan; Liu, Jingbo*; Zhang, Ting*.Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties.LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2021, 151: 112094.

[20]Zhao, Xiaorui; Zhang, Deju; Liu, Jingbo*; Zhang, Ting*.Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin.Journal of Food Processing and Preservation, 2021, 45(10): e15783. 

[21]Ge, Huifang; Jiang, Yiqun; Ning, Zhenzhen; Hu, Zhiqing; Ma, Sitong; Shao, Yin; Liu, Jingbo*; Zhang, Ting*.Supplementation of egg white peptides on attenuating skin mechanical damage symptoms: a promising way to accelerate wound healing process.Food & Function, 2021, 12(17): 7688-7698.

[22]Liu, Jingbo; Chai, Jiale; Zhang, Ting; Yuan, Yixin; Saini, Ramesh Kumar; Xu, Menglei; Li, Shanle; Shang, Xiaomin*.Phase behavior, thermodynamic and rheological properties of ovalbumin/ dextran sulfate: Effect of biopolymer ratio and salt concentration.Food Hydrocolloids, 2021, 118: 106777.

[23]Pan, Fengguang; Cai, Zhuanzhang; Ge, Huifang; Ma, Sitong; Yu, Yiding; Liu, Jingbo*; Zhang, Ting*.Transcriptome analysis reveals the hepatoprotective mechanism of soybean meal peptides against alcohol-induced acute liver injury mice.Food and Chemical Toxicology, 2021, 154: 112353.

[24]Ge, Huifang; Zhang, Biying; Li, Ting; Yu, Yue; Men, Fangbing; Zhao, Songning; Liu, Jingbo; Zhang, Ting*.Potential targets and the action mechanism of food-derived dipeptides on colitis: network pharmacology and bioinformatics analysis.Food & Function, 2021, 12(13): 5989-6000. 

[25]Yang, Meng; Liu, Jingbo; Yang, Xiaohan; Li, Shoulu; Li, Chuang; Liu, Boqun; Ma, Sitong; Liu, Xuanting; Du, Zhiyang; Zhang, Ting; Yu, Yiding*.Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility.Food Chemistry, 2021, 349: 129096. 

[26]Chang, Kefei; Liu, Jingbo; Jiang, Wei; Fan, Yong; Nan, Bo; Ma, Sitong; Zhang, Yan; Liu, Boqun; Zhang, Ting*.Structural characteristics and foaming properties of ovalbumin-Caffeic acid complex.LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2021, 146: 111383. (Corresponding Author，SCI).

[27]Hedi, Wen; Jingbo, Liu; Yiding, Yu; Yuxi, Sun; Jiyun, Liu; Qinqin, Deng; Yan, Chen; Boqun, Liu; Ting, Zhang*.gamma-Cyclodextrin-BSA for nano-encapsulation of hydrophobic substance.Food Bioscience, 2021, 41: 101009.(Corresponding Author，SCI).

[28]Liu, Xuanting; Yang, Qi; Yang, Meng; Du, Zhiyang; Wei, Chen; Zhang, Ting; Liu, Boqun; Liu, Jingbo*.Ultrasound-assisted Maillard reaction of ovalbumin/xylose: The enhancement of functional properties and its mechanism.Ultrasonics Sonochemistry, 2021, 73: 105477. 

[29]Zhang Ting, Chen Meiru, Yu Yiding, Zhang Yan, Liu Jingbo*, Research progress of factors and mechanism of enzymatic hydrolysis on protein foaming characteristics. Food Science (in Chinese), 2021. (First author, received, EI)

[30]Jiang Feng, Liu Jingbo, Ma Sitong, Yang Meng, Chen Yan, Liu Boqun, Zhang Ting*, Antioxidant activity and structural characterization of ovalbumin simulated gastrointestinal digestive products in vitro. Journal of Chinese Institute of Food Science and Technology (in Chinese), 2020. (Corresponding author, received, EI)

[31]Zhang Ting, Wen Hedi, Song Jingyi, Ge Huifang, Wang Minghua, Chen Yan, Liu Boqun, Liu Jingbo*, Preparation and in vivo and in vitro Sustained-Release of Egg White Peptide Liposomes Obtained from Ethanol Injection Combined High-Pressure Homogenization, Food Science(in Chinese), 2020. (First author, online, EI)

[32]Yu, Yali; Zhang, Hui; Zhu, Jing; Liu, Jingbo; Zhang, Ting*.Effect of ultrasound-irradiation combined pretreatment on the foamability of liquid egg white.Journal of Food Science, 2020, 85(12): 4312-4318.(Corresponding Author，SCI).

[33]Chang, Kefei; Liu, Jingbo; Jiang, Wei; Zhang, Ruixue; Zhang, Ting; Liu, Boqun*.Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior.Food Research International, 2020, 136: 109311.

[34]Liu, Xuanting; Liu, Jingbo; Zhang, Wenqi; Pearce, Robin; Chen, Meiru; Zhang, Ting; Liu, Boqun*.Effect of the degree of glycation on the stability and aggregation of bovine serum albumin.Food Hydrocolloids, 2020, 106: 105892.

[35]Zhang, Biying; Liu, Jingbo; Liu, Chang; Liu, Boqun; Yu, Yiding; Zhang, Ting*.Bifunctional peptides with antioxidant and angiotensin-converting enzyme inhibitory activity in vitro from egg white hydrolysates.Journal of Food Biochemistry, 2020, 44(9): e13347. (Corresponding Author，SCI).

[36]Liu, Chang; Liu, Jingbo; Wang, Manqiu; Zhang, Biying; Wang, Erlei; Liu, Boqun; Zhang, Ting*.Construction and Application of Membrane-Bound Angiotensin-I Converting Enzyme System: A New Approach for the Evaluation of Angiotensin-I Converting Enzyme Inhibitory Peptides.Journal of Agricultural and Food Chemistry, 2020, 68(20): 5723-5731.(Corresponding Author，SCI).

[37]Du, Zhiyang; Liu, Jingbo; Zhang, Hui; Chen, Yuelin; Wu, Xinling; Zhang, Yanqun; Li, Xinyu; Zhang, Ting; Xiao, Hang; Liu, Boqun*.l-Arginine/l-lysine functionalized chitosan-casein core-shell and pH-responsive nanoparticles: fabrication, characterization and bioavailability enhancement of hydrophobic and hydrophilic bioactive compounds.Food & Function, 2020, 11(5): 4638-4647.

[38]Du, Zhiyang; Liu, Jingbo; Zhang, Hui; Wu, Xinling; Zhang, Biying; Chen, Yuelin; Liu, Boqun; Ding, Long; Xiao, Hang; Zhang, Ting*.N-Acetyl-L-cysteine/L-Cysteine-Functionalized Chitosan-beta-Lactoglobulin Self-Assembly Nanoparticles: A Promising Way for Oral Delivery of Hydrophilic and Hydrophobic Bioactive Compounds.Journal of Agricultural and Food Chemistry, 2019, 67(45): 12511-12519.(Corresponding Author，SCI).

[39]Du, Zhiyang; Liu, Jingbo; Zhai, Jinxing; Huang, Haitao; Wei, Shibiao; Zhang, Ting; Ding, Long; Liu, Boqun*.Fabrication of N-acetyl-L-cysteine and L-cysteine functionalized chitosan-casein nanohydrogels for entrapment of hydrophilic and hydrophobic bioactive compounds.Food Hydrocolloids, 2019, 96: 377-384.

[40]Liu, Xuanting; Liu, Jingbo; Zhang, Wenqi; Han, Shuo; Zhang, Ting; Liu, Boqun*.Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein.LWT-Food Science and Technology, 2019, 111: 846-852.

[41]Du, Zhiyang; Liu, Jingbo; Zhang, Ting; Yu, Yiding; Zhang, Yan; Zhai, Jinxing; Huang, Haitao; Wei, Shibiao; Ding, Long; Liu, Boqun*.A study on the preparation of chitosan-tripolyphosphate nanoparticles and its entrapment mechanism for egg white derived peptides.Food Chemistry, 2019, 286: 530-536.

[42]Zhang, Biying; Wang, Huiyu; Wang, Ying; Yu, Yiding; Liu, Jingbo; Liu, Boqun; Zhang, Ting*.Identification of antioxidant peptides derived from egg-white protein and its protective effects on H2O2-induced cell damage.International Journal of Food Science and Technology, 2019, 54(6): 2219-2227.(Corresponding Author，SCI).

[43]Du Zhiyang; Liu Jingbo; Zhang Deju; Ding Long; Wang Yizhen; Tan Dawei; Zhang Ting*.Individual and Synergistic Antioxidant Effects of Dipeptides in In Vitro Antioxidant Evaluation Systems.International Journal of Peptide Research and Therapeutics, 2019, 25(1): 391-399. (Corresponding Author，SCI).

[44]Ding Long; Wang Liying; Zhang Ting; Yu Zhipeng; Liu Jingbo*.Hydrolysis and transepithelial transport of two corn gluten derived bioactive peptides in human Caco-2 cell monolayers.Food Research International, 2018, 106: 475-480.

[45]Wang Liying; Ding Long; Xue Chunmei; Ma Sitong; Du Zhiyang; Zhang Ting; Liu Jingbo*.Corn gluten hydrolysate regulates the expressions of antioxidant defense and ROS metabolism relevant genes in H2O2-induced HepG2 cells.Journal of Functional Foods, 2018, 42: 362-370.  

[46]Liu Jingbo; Zhang Deju; Zhu Yinshi; Wang Yizhen; He Shucheng; Zhang Ting*. Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids. Emirates Journal of Food and Agriculture[J]. 2018, 30(3): 224-231.(Corresponding Author，SCI).

[47]Du Z, Liu J, Zhang D, Ding L, Wang Y, Tan D, Zhang T*. Individual and Synergistic Antioxidant Effects of Dipeptides in In Vitro Antioxidant Evaluation Systems[J]. International Journal of Peptide Research & Therapeutics, 2018:1-9.

[48]Liu, Jingbo, Liu, Chang, Zhao, Songning, Zhang, Ting*. Process Optimization of Soybean Peptide Chelated Calcium of Different Molecular Weights[J]. Journal of Chinese Institute of Food Science and Technology, 2018,18(6): 146-152.(Corresponding author, EI)

[49]Wang Ying; Jiang Yiqun; Yin Yongguang; Liu Jiyun; Ding Long; Liu Jingbo; Zhang Ting*. Identification and Inhibitory Mechanism of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Bovine Hemoglobin[J]. Protein Journal, 2017, 36(3):166-173. (Corresponding Author，SCI).

[50]Li Liangyu; Liu Jingbo; Nie Shaoping; Ding Long; Wang Liying; Liu Jiyun; Liu Wenchao; Zhang Ting*. Direct inhibition of Keap1–Nrf2 interaction by egg-derived peptides DKK and DDW revealed by molecular docking and fluorescence polarization[J]. Rsc Advances, 2017, 7(56):34963-34971.(Corresponding Author，SCI).

[51]Wang Yu; Zhang Ting; Zhang Hongyi; Yang Haixia; Li Yanju; Jiang Yiqun*. Bovine Hemoglobin Derived Peptide Asn‐Phe‐Gly‐Lys Inhibits Pancreatic Cancer Cells Metastasis by Targeting Secreted Hsp90α[J]. Journal of Food Science, 2017, 82(12):3005-3012.  (Corresponding Author，SCI).

[52]Zhang Deju; Wang Yizhen; Xu Menglei; Ding Long; Zhang Ting; Liu Jingbo*.Antioxidant Synergetic Effect Between the Peptides Derived from the Egg White Pentapeptide Trp-Asn-Trp-Ala-Asp.International Journal of Peptide Research and Therapeutics, 2017, 23(4): 509-518.

[53]Ding Long; Wang Liying; Yu Zhipeng; Ma Sitong; Du Zhiyang; Zhang Ting; Liu Jingbo*.Importance of Terminal Amino Acid Residues to the Transport of Oligopeptides across the Caco-2 Cell Monolayer.Journal of Agricultural and Food Chemistry, 2017, 65(35): 7705-7712.

[54]Liu Di; Zhang Ting; Chen Zhifei; Wang Ying; Ma Shuang; Liu Jiyun; Liu Jingbo*.The beneficial effect of ginsenosides extracted by pulsed electric field against hydrogen peroxide-induced oxidative stress in HEK-293 cells.Journal of Ginseng Research, 2017, 41(2): 169-179.

[55]Zhang, Ting; Nie, Shaoping; Liu, Boqun; Yu, Yiding; Zhang, Yan; Liu, Jingbo*.Activity Prediction and Molecular Mechanism of Bovine Blood Derived Angiotensin I-Converting Enzyme Inhibitory Peptides.PLos One, 2015, 10(3): e0119598.(First author，SCI)

[56]Zhang, Ting; Liu, Dan; Liu, Jiyun; Zhou, Yuquan; Ma, Shuang; Liu, Jingbo*.Improvement of the Antioxidant Activity of Soybean Peptides by Microwave-Assisted Enzymatic Digestion.International Conference on Chemical, Material and Food Engineering (CMFE), 2015-07-25 to 2015-07-26.

[57]Zhuang, Hong; Dong, Shuting; Zhang, Ting; Tang, Ning; Xu, Na; Sun, Bin; Liu, Jingbo; Zhang, Mingdi; Yuan, Yuan*.Study on Alkaline Protease Immobilized on Mesoporous Materials.Asian Journal of Chemistry, 2014, 26(4): 1139-1144.

[58]Liu, Jingbo; Chen, Zhifei; He, Jing; Zhang, Yan; Zhang, Ting; Jiang, Yiqun*.Anti-oxidative and anti-apoptosis effects of egg white peptide, Trp-Asn-Trp-Ala-Asp, against H2O2-induced oxidative stress in human embryonic kidney 293 cells.Food & Function, 2014, 5(12): 3179-3188.

Conference Report：

1. Study on the Screening of Small Egg White Peptides Based on Direct Inhibition of Keap1-Nrf2 Interaction and Mechanism of Action, The 4th International Symposium on Food Science and Human Health, Hangzhou, Zhejiang, 2019.09.11

2. Study on Rapid Screening of Antioxidant Peptides from Egg White Based on Molecular Docking and Its Mechanism of Action, 2019 International Food Non-Thermal Processing Technology Seminar, Dalian, Liaoning, 2019.09.11

3. Screening Strategy of Egg White-Derived Bioactive Peptides Based on Molecular Docking And Cell Membrane Environmental Remodeling, The 15th China Poultry and Egg Industry Technology Conference and Egg Industry Import and Export Expo, Wuhan Hubei, 2019.10.30

Teaching Reform Paper：

1. Zhang Ting, Liu Jingbo*, Curriculum goal setting and achievement evaluation reform and exploration under the background of first-class undergraduate curriculum construction. Farm Products Processing, 2021. (First author, received)

2. Ma Shuang, Li He, Liu Xinxin, Zhang Ting*. Research on Innovation Competition + Experimental Teaching Reform under the Background of "Double First Class". Heilongjiang Animal Science and Veterinary Medicine, 2019(01): 166-170.

3. Zhang Yan, Zhang Ting, Liu Jingbo*. Reform and thinking on the experimental teaching mode of "Food Nutrition". Farm Products Processing, 2018(10): 85-87.

4. Zhao Songning, Zhang Yan, Ma Shuang, Zhang Ting, Liu Boqun, Liu Jingbo*. Research and Discussion on the Reform of Functional Food Experiment Teaching in the Context of "Double First Class". Food and Fermentation Science & Technology, 2019, 55(02): 116-120.

5. Zhang Yan, Hao Hui, Wang Zuozhao, Zhang Ting, Li He*. Establishment and application of a virtual laboratory of gas chromatography-mass spectrometry combined instrument. Animal Husbandry & Veterinary Medicine, 2019, 51(04): 136-139.

發表中文期刊論文：

[1]趙頌寧, 張婷, 劉靜波. 以課程目標為導向的國家級精品課程——“食品營養學”教學改革研究[J]. 食品與發酵科技, 2025, 61 (02): 164-168.

[2]徐夢蕾, 盧靜, 張婷, 馬爽, 袁媛, 關爽. 外部質量保障體系在食品科學與工程專業研究生培養中作用[J]. 食品工業, 2025, 46 (02): 139-141.

[3]趙頌寧, 謝鈺芊, 劉若飛, 張婷, 劉靜波, 林柔汐. 可食用殼聚糖涂膜技術在鹵鴨保鮮中的應用及質構分析[J]. 食品研究與開發, 2025, 46 (01): 139-144.

[4]劉靜波, 李子豪, 溫鶴迪, 呂思雯, 于一丁, 張婷. 酶解對豆粕肽結構和乳化性質的影響及其高穩定性乳液的制備與表征[J]. 食品科學, 2024, 45 (24): 53-60.

[5]徐夢蕾, 盧靜, 馬爽, 張婷, 袁媛, 關爽. “食品安全監督管理學”課程思政元素的挖掘與教學設計[J]. 食品工業, 2024, 45 (11): 231-233.

[6]張燕, 魏汝君, 張婷, 劉博群, 劉靜波. 蛋清源抗氧化肽對H2O2誘導的HEK293細胞的轉錄組學研究[J]. 中國食品學報, 2024, 24 (10): 47-61.

[7]劉靜波, 韓璐, 呂思雯, Metta Cita Andriani, 曹夢瑤, 袁苓茹, 徐夢蕾, 于一丁, 張婷, 趙頌寧. 離子預腌制技術對貯藏期鹵蛋品質的提升作用[J]. 食品研究與開發, 2024, 45 (20): 108-113+124.

[8]李亞娟, 張鐳譯, 張婷, 劉靜波, 杜志陽. 蛋清肽和姜黃素協同增強多糖基高內相Pickering乳液的界面結構實現活性保護[J]. 食品科學, 2024, 45 (21): 20-28.

[9]趙頌寧, 歐陽姿韶, 劉靜波, 謝鈺芊, 劉若飛, 楊奧, 張婷. 可食性涂膜技術在鹵制鴨舌實驗中的應用研究[J]. 輕工科技, 2024, 40 (04): 29-31+49.

[10]趙頌寧, 賀祖德, 劉靜波, 謝鈺芊, 張婷. 一種鹵制鴨鎖骨制品的制備工藝[J]. 農業與技術, 2024, 44 (04): 113-117.

[11]徐夢蕾, 袁媛, 張婷, 金蕊, 馬爽, 葉海青. “大食物觀”指導下的“食品安全學”課程改革思考[J]. 食品工業, 2024, 45 (02): 253-255.

[12]張婷, 袁一心, 嵇競弘, 龔泠靈, 吳昕玲, 劉靜波, 尚曉敏. 基于靜電相互作用的卵白蛋白與巖藻多糖相行為分析及流變學分析[J]. 食品科學, 2024, 45 (09): 51-59.

[13]溫鶴迪, 寧珍珍, 李金銘, 關玉, 賀家華, 趙頌寧, 劉靜波, 張婷. 卵白蛋白與綠原酸分子互作對蛋白結構及乳液穩定性的影響[J]. 中國食品學報, 2022, 22 (10): 66-76.

[14]張婷, 趙頌寧, 尚曉敏, 張燕, 劉靜波. 基于智慧課堂教學的《功能性食品》課程改革研究與探索[J]. 食品與發酵科技, 2022, 58 (03): 169-171+180.

[15]張婷, 楊藝, 張敏, 江竑宇, 劉靜波, 劉軒廷. 食品表面活性劑提升蛋白質粉溶解性的研究進展[J]. 食品工業科技, 2022, 43 (22): 429-437.

[16]張婷, 陳美如, 于一丁, 張燕, 劉靜波. 生物酶解影響蛋白起泡特性的因素及機理研究進展[J]. 食品科學, 2022, 43 (07): 298-304.

[17]張婷, 劉靜波. 食品類一流本科課程建設現狀及課程目標設計與達成評價思考[J]. 農產品加工, 2021, (24): 110-112.

[18]潘風光, 趙頌寧, 林柔汐, 張婷, 劉靜波. 醬鹵鴨制品加工中常見香辛料的實驗檢測方法及風味機理研究[J]. 肉類工業, 2021, (11): 52-57.

[19]姜豐, 劉靜波, 馬思彤, 楊萌, 陳艷, 劉博群, 張婷*. 卵白蛋白體外模擬胃腸道消化產物的抗氧化活性及其結構表征[J]. 中國食品學報, 2021, 21 (09): 10-18.

[20]劉靜波, 王子秦, 于一丁, 張婷, 劉博群. 響應面法優化豆粕肽制備工藝[J]. 中國食品學報, 2021, 21 (08): 216-223.

[21]劉靜波, 程懂坤, 趙頌寧, 陳美如, 張婷*. 預煮方式對鹵蛋加工過程中理化性質的影響[J]. 肉類工業, 2021, (06): 25-30.

[22]潘風光, 蔡轉章, 伍海波, 劉靜波, 劉博群, 張婷*. 豆粕源抗氧化肽的制備、鑒定與活性表征[J]. 食品與生物技術學報, 2021, 40 (03): 55-64.

[23]張婷, 溫鶴迪, 宋敬一, 葛慧芳, 王明華, 陳艷, 劉博群, 劉靜波*. 基于乙醇注入-高壓均質的蛋清肽脂質體制備及體內外緩釋效果[J]. 食品科學, 2021, 42 (13): 79-86.

[24]劉靜波, 王子秦, 于一丁, 張婷, 劉博群. 豆粕血管緊張素轉化酶抑制肽的結構鑒定及作用機制解析[J]. 食品科學, 2021, 42 (12): 123-129.

[25]馬思彤, 劉靜波, 張婷, 王瑩, 孫惠炎, 魏以恒, 王寒穎, 雷洪輝, 劉博群. 體外模擬胃腸消化及堿性蛋白酶處理后蛋清肽抗氧化活性差異及肽序列解析[J]. 食品科學, 2020, 41 (21): 113-120.

[26]于亞莉, 宋雪梅, 關玉, 王瑩, 張婷, 劉靜波. 玉米肽Tyr-Phe-Cys-Leu-Thr對酒精性HepG2細胞的保護作用[J]. 中國食品學報, 2020, 20 (05): 43-52.

[27]張燕, 魏汝君, 馬中蘇, 劉珍, 張婷, 劉靜波. 蛋清源活性肽對過氧化氫誘導的HEK293細胞谷胱甘肽抗氧化系統的影響[J]. 中國食品學報, 2020, 20 (02): 79-86.

[28]張燕, 陳志飛, 趙頌寧, 張婷, 劉靜波. 蛋清源抗氧化肽對HEK293細胞氧化應激損傷的抑制作用及機制[J]. 中國食品學報, 2019, 19 (10): 11-22.

[29]潘風光, 侯力簫, 王瑩, 張婷, 劉靜波. 超聲波輔助堿法提取雞副產物和大豆粕混合蛋白工藝優化[J]. 中國食品學報, 2019, 19 (07): 108-118.

[30]趙頌寧, 張燕, 馬爽, 張婷, 劉博群, 劉靜波. “雙一流”和工程教育專業認證背景下的功能性食品實驗教學改革研究與探討[J]. 食品與發酵科技, 2019, 55 (02): 116-120.

[31]馬爽; 李赫; 劉新鑫; 張婷。“雙一流”背景下的創新競賽+實驗教學改革研究.黑龍江畜牧獸醫, 2019, (01): 166-170. 

[32]懷影, 于亞莉, 劉靜波, 張婷. 基于FTIR和RF方法探究超聲波對SAPMW<1ku結構的影響[J]. 中國食品學報, 2018, 18 (10): 178-186.

[33]潘風光, 辛楠, 王瑩, 張婷, 劉靜波. 基于Plackett-Buman和Box-Behnken設計篩選凝膠型蛋腸原料及配方[J]. 中國食品學報, 2018, 18 (07): 148-157.

[34]劉靜波, 劉暢, 趙頌寧, 張婷. 不同分子質量的大豆肽螯合鈣工藝優化[J]. 中國食品學報, 2018, 18 (06): 146-152.

[35]張燕, 張婷, 劉靜波. “食品營養學”實驗教學模式的改革與思考[J]. 農產品加工, 2018, (10): 85-87.

[36]劉靜波, 姚志新, 趙頌寧, 王惠雨, 黃志超, 宋青岳, 潘風光, 張婷. 產婦玉米調和油的調配工藝優化[J]. 食品工業科技, 2018, 39 (03): 167-171+178.

[37]鄭傳峰, 馬壯, 郭學東, 張婷, 呂丹, 秦泳. 礦粉宏細觀特征耦合對瀝青膠漿低溫性能的影響[J]. 吉林大學學報(工學版), 2017, 47 (05): 1465-1471.

[38]張婷.牛血紅蛋白ACE抑制活性肽序列的鑒定、預測及其抑制機制研究.軍需科技學院, 博士, 吉林大學, 2015-06-01. 

[39]莊紅, 陳樂群, 張婷, 朱媛媛, 唐寧, 袁媛*. 亞鐵血紅素肽復合型保護劑的性能[J]. 吉林大學學報(工學版), 2012, 42 (01): 256-260.

[40]莊紅, 朱媛媛, 張婷, 陳樂群, 劉靜波*. 亞鐵血紅素的酶法制備及其保護工藝[J]. 吉林大學學報(工學版), 2011, 41 (03): 869-875.

[41]張婷, 莊紅, 朱媛媛, 崔真真, 陳樂群, 劉靜波*. 血紅蛋白熱變性對亞鐵血紅素制備的影響[J]. 食品科技, 2011, 36 (01): 105-107+111.

[42]崔真真, 莊紅, 朱媛媛, 陳樂群, 張婷, 李紅君, 劉靜波. 礦泉水中偏硅酸含量檢測方法研究[J]. 食品科技, 2010, 35 (06): 293-296.

[43]朱媛媛, 莊紅, 張婷, 陳樂群, 劉靜波*. 血紅素鐵研究進展[J]. 肉類研究, 2010, (05): 18-23.

[44]陳樂群, 劉靜波, 朱媛媛, 張婷, 崔真真, 莊紅*. 多肽-鐵超濾純化工藝研究[J]. 食品工業科技, 2010, 31 (05): 299-301.

[45]朱媛媛, 劉靜波, 張婷, 崔真真, 莊紅*. 亞鐵血紅素的檢測方法研究[J]. 食品工業科技, 2010, 31 (01): 378-380.

[46]殷涌光, 張鐵華, 劉靜波, 莊紅, 閆海洋, 陳玉江, 張婷. 高壓脈沖電場(PEF)對溶菌酶抑菌活性的影響[J]. 吉林大學學報(工學版), 2008, (06): 1485-1488.

[47]張婷, 張鐵華, 鄭健, 茹鑫. 降低蛋清液黏度方法的優選研究[J]. 中國食品工業, 2008, (09): 52-54.

[48]莊紅, 薛培宇, 裴夫國, 張婷, 劉靜波. 血紅素鐵純化及其亞鐵保護研究[J]. 中國食品工業, 2008, (04): 34-35.

[49]張婷, 莊紅, 薛培宇, 劉靜波. 血紅素鐵功能及其二價鐵保護探索[J]. 肉類研究, 2008, (03): 18-20.