个人简介

张意锋，男，博士，现就职于北京大学，研究方向为食物安全与健康。

上海交通大学生物医学工程专业博士研究生毕业，美国俄勒冈州立大学（Oregon State University）访问学者。担任《TMR Integrative Medicine》编委、《Biomedical Engineering Communications》编委、《Traditional Medicine Research》青年编委、《食品工业科技》青年编委、《实验动物与比较医学》青年编委、《轻工学报》青年编委、《中草药》青年编委。从事食物安全与健康的应用基础研究，发表论文50余篇，其中SCI收录论文30余篇，部分论文入选ESI高被引论文和封面文章，申请和授权发明专利30余项，参编教材及论著12部，参与行业标准和国家标准3项，申请国际标准1项。

教育经历

上海交通大学生物医学工程专业博士研究生毕业，美国俄勒冈州立大学（Oregon State University）访问学者

工作经历

科研领域

从事食物安全与健康的应用基础研究

学术发表

1. Zhang Yifeng, Bi Yuge, Wang Qi, Cheng Ka-Wing and Chen Feng. Application of high hydrostatic pressure to improve digestibility, reduce allergenicity, and avoid protein oxidation in cod (Gadus morhua). Food Chemistry, 2019, 298, 125087.

2. Zhang Yifeng, Wang Qi, Bi Yuge, Cheng Ka-Wing and Chen Feng. Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua). Food Control, 2019, 96, 9-15.

3. Zhang Yifeng, Deng Yun and Zhao Yanyun. Structure-based modelling of hemocyanin allergenicity in squid and its response to high hydrostatic pressure. Scientific Reports, 2017, 7, Article number: 40021.

4. Zhang Yifeng, Li Baoguo and Han Lv. Microencapsulation of Lactobacillus acidophilus KLDS 1.0391 by electrostatic spray increases viability after in vitro digestibility. Journal of Food Process Engineering, 2017, 40: e12416.

5. Zhang Yifeng, Dai Bona, Deng Yun and Zhao Yanyun. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids (Todarodes pacificus). Food Chemistry, 2016, 203, 258–266.

6. Zhang Yifeng, Wang Gang, Jin Yafang, Deng Yun and Yanyun Zhao. Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid (Todarodes pacificus) muscles. Food Control, 2016, 60, 189-195.

7. Zhang Yifeng, Jiao Sunshan, Lian Zixuan, Deng Yun and Zhao Yanyun. Effect of single-and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (Todarodes pacificus). Journal of Food Science, 2015, 80(5), E1012-E1020.

8. Zhang Yifeng, Dai Bona, Deng Yun and Zhao Yanyun. AFM and NMR imaging of squid tropomyosin Tod p1 subjected to high hydrostatic pressure: evidence for relationships among topography, characteristic domain and allergenicity. RSC Advances, 2015, 5(89), 73207-73216.