张永柱，男，中共党员，工学博士，讲师。主要从事粮油储藏与加工、食品营养功能评价等方面的研究。近五年来发表SCI论文20余篇，授权国家发明专利2项，主持省级项目1项，参与国家级项目1项。
研究方向
粮油储藏与加工、食品营养功能评价、食品高附加值产品开发、微生物发酵。
学习与工作经历
2022.10 —至今 浙江农林大学教师
2020.10 — 2022.10江苏省农业科学院，博士后
2016.09 — 2020.09南京农业大学，食品科学与工程专业，获博士学位
2013.09 — 2016.06河南科技大学，发酵技术专业，获硕士学位
2009.09 — 2013.06河南科技大学，生物工程专业，获学士学位
科研项目
(1)江苏省博士后基金-纯青稞双螺杆挤压面条成型工艺及其机制的研究（主持：2021K484C）
(2)国家自然科学青年基金-沙门氏菌噬菌体肠道定植对微生物群落调控及肠粘膜屏障修复机制研究（参与：32273095）
发表的主要论文
[1]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, 2022, 1-22.（IF =11.21,一区Top）
[2]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.（IF =7.68,二区）
[3]Yongzhu Zhang, Ruicheng Wei, Fidelis Azi, Linshu Jiao, Heye Wang, Tao He, Xianjin Liu, Ran Wang*, & Baiyi Lu*. Solid-state fermentation withRhizopus oligosporusRT-3 enhanced the nutritional properties of soybeans [J].Frontiers in Nutrition, 2022, 9.（IF =6.59,二区）
[4]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 inPseudomonas aeruginosa[J].Food Control, 2022, 133: 108629.（IF =6.65,一区Top）
[5]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 usingWeissella hellenicaD1501 protects neuronal PC12 cells against oxidative damage [J].Frontiers in Nutrition, 2022: 348.（IF = 6.59,二区）
[6]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.（IF =9.23,一区Top）
[7]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.（IF =4.95,一区Top）
[8]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.（IF =4.95,一区Top）
研究成果（奖项/专利/专著等）
(1)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
(2)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
联系方式
通讯地址：浙江省杭州市临安区武肃街666号浙江农林大学，邮编311300
浙江农林大学学15楼523实验室
电子邮件：zhangyz@zafu.edu.cn
