发表的主要论文
[1]Yongzhu Zhang*, Ke Yu, Guanyu Fang, Baiyi Lu*, Fidelis Azi, Zhenduo Gao, Yixue Zhou, Fenghua Wu, Hao Hu, Xiaotao Sun, & Xingquan Liu*.Improvement of the nutritional composition, flavor characteristic, and functional activity of brown rice bio-processed with R. oligosporus [J].Journal of Cereal Science, 2026, 129: 104435.
[2]Yongzhu Zhang*, Yixue Zhou, Guanyu Fang, Fidelis Azi, Zhenduo Gao, Fenghua Wu, Linshu Jiao, Ran Wang, Baiyi Lu*, & Xingquan Liu*.Hepatoprotective potential of anthocyanins from purple highland barley bran against non-alcoholic fatty liver disease through gut-liver axis [J].Food Research International, 2026, 230: 118558.
[3]Yongzhu Zhang*, Mingxin Liu, Fenghua Wu, Jinmei Li, Fidelis Azi, Ke Yu, Zhiping He, Peng Wang, Changling Wu, Baiyi Lu*, & Xingquan Liu*. Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran [J].Journal of Cereal Science, 2024, 120: 104055.
[4]Yongzhu Zhang, Esra Capanoglu, Linshu Jiao, Liqing Yin, Xianjin Liu, Ran Wang*, Jianbo Xiao, & Baiyi Lu*. Coarse cereals modulating chronic low-grade inflammation [J].Critical Reviews in Food Science and Nutrition, 2023，63(29): 9694-9715.
[5]Yongzhu Zhang, Liqing Yin, Jiajia Dong, & Xiudong Xia*. Soy isoflavones protect neuronal PC12 cells against hypoxic damage through Nrf2 activation and suppression of p38 MAPK and AKT–mTOR pathways [J].Antioxidants, 2022, 11(10): 2037.
[6]Yongzhu Zhang, Ruicheng Wei, Fidelis Azi, Linshu Jiao, Heye Wang, Tao He, Xianjin Liu, Ran Wang*, & Baiyi Lu*. Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans [J].Frontiers in Nutrition, 2022, 9: 972860.
[7]Liqing Yin,Yongzhu Zhang(co-first author), Fidelis Azi, Jianzhong Zhou, Xiaoli Liu, Yiqiang Dai, Zhe Wang, Mingsheng Dong, & Xiudong Xia*. Inhibition of biofilm formation and quorum sensing by soy isoflavones in Pseudomonas aeruginosa [J].Food Control, 2022, 133: 108629.
[8]Liqing Yin,Yongzhu Zhang(co-first author), Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaonan Li, Zhuang Xu, Mingsheng Dong, & Xiudong Xia*. Soybean whey bio-processed using Weissella hellenica D1501 protects neuronal PC12 cells against oxidative damage [J].Frontiers in Nutrition, 2022,9: 833555.
[9]Yongzhu Zhang, Liqing Yin, Lu Huang, Mekonen Tekliye, Xiudong Xia, Jianzhong Li, & Mingsheng Dong*. Composition, antioxidant activity, and neuroprotective effects of anthocyanin-rich extract from purple highland barley bran and its promotion on autophagy [J].Food Chemistry, 2021, 339: 127849.
[10]Yongzhu Zhang, Yanfei Lin, Lu Huang, Mekonen Tekliye, Hafiz Abdul Rasheed, & Mingsheng Dong*. Composition, antioxidant, and anti-biofilm activity of anthocyanin-rich aqueous extract from purple highland barley bran [J].LWT-Food Science and Technology, 2020, 125: 109181.
[11]Yongzhu Zhang, Liqing Yin, Hafiz Abdul Rasheed, Xiudong Xia, Mekonen Tekliye, Zhiyu Li, Jianzhong Li, & Mingsheng Dong*. Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles [J].LWT-Food Science and Technology, 2020, 132: 109802.
[12]李金媚,章铖,汪宇飞,方冠宇,吴峰华,胡浩,刘兴泉*,张永柱*.热泵-远红外联合干燥对稻谷品质和稻谷表面菌群组成的影响[J].核农学报,2025,39(11): 2418-2431.
研究成果（奖项/专利/专著等）
（1）张永柱,高振铎,刘兴泉,方冠宇,吴峰华,何志平,钱杨萍,周杙雪,吴笑宇.一种富含益生元的红茶菌发酵型苦槠果冻及其制备方法,2026-3-3,中国，ZL202511939698.8
（2）董明盛,卞春晓,张永柱.一种纯青稞速食鲜湿熟面条及其制备方法, 2023-1-20,中国，ZL201910367099.1
（3）董明盛,卞春晓,张永柱.一种速食鲜湿熟面条的生物保鲜液及其制备方法和保鲜处理方法, 2023-1-20,中国, ZL201910365701.8
（4）古绍彬,吴影,张永柱,乔苏瑜,李市场,王大红,孙建瑞.一种用于微生物声波培养的搅拌式生物反应器, 2014-11-20,中国, ZL201410666724.X
