张 斌，学术/专业硕士生导师。主要从事碳水化合物化学与营养学研究。已发表SCI论文80余篇，其中以第一作者（或通讯作者）发表SCI论文40余篇，包括ACS Applied Materials & Interfaces、Biomacromolecules、Trends in Food Science and Technology、Journal of Agricultural and Food Chemistry、Food & Function、Carbohydrate Polymers等高分子和食品领域知名期刊，引用2000余次（Google Scholar），H指数=25。

科研项目 目前主持国家自然科学基金青年科学项目1项，广东省自然科学基金面上项目1项，中央高校基本科研业务费2项，企业项目多项。骨干参与十三五国家重点研发计划、国家自然科学基金面上项目、美国国立健康研究院、澳大利亚研究基金等项目。

专利 1. 张 斌，关楠楠，何小维，黄强，扶雄.一种杂豆膳食纤维及其酶法制备方法与应用. 中国发明专利，201910141834.7 2. 张 斌，谢竹青，黄强，扶雄. 一种丙酰化抗性淀粉及其制备方法与应用. 中国发明专利，申请号201910161112.8 3. 张 斌，林晓瑛，黄强，常丰丹，何小维，扶雄.一种高包埋率花色苷乳液的制备方法. 中国发明专利，申请号201910034328.8 4. 张 斌，石林凡，黄强，扶雄. 一种具有缓释性能的乙烯气体的包埋物以及包埋方法. 中国发明专利，申请号201810223219.6 5. 张 斌，黄强，扶雄，曹亚飞. 疏水多孔淀粉以及在吸附油类中的用途. 中国发明专利，ZL201810080020.2 6. 黄强，李松南，张斌，扶雄.?一种淀粉包埋叶黄素制备微胶囊的方法.中国发明专利，申请号201710228551.7 7. 黄强，石林凡，张斌，扶雄. 一种利用非晶颗粒态淀粉吸附乙烯气体的方法.?中国发明专利，申请号20161102637 获奖及个人荣誉 1.广东省科技进步一等奖（3/14），2019 2.Pinney Travel Award，美国国际谷物化学会，2017 3.Megazyme/Carbohydrate Division Award，美国国际谷物化学会， 2014，2015 4.Elvira Tarleton Graduate Fellowship，美国国际谷物化学会， 2014

1. 碳水化合物化学，包括淀粉和非淀粉多糖的结构和功能性质；2. 碳水化合物营养学，主要涉及淀粉在体外和体内小肠消化模型和膳食纤维在大肠中的发酵性能及其对大肠菌群的调控；3. 淀粉物理、化学和酶法改性；4. 功能性食品和营养保健品的开发。

目前担任Carbohydrate Polymers杂志编委，美国国际谷物化学家协会（AACCi）碳水化合物分会学术委员会成员，广东省食品学会青年工作委员会委员，Nature Food、Biomacromolecules、Trends in Food Science and Technology 、Journal of Agricultural and Food Chemistry, Food Hydrocolloids, Carbohydrate Polymers, Food Research International等国际主流期刊的审稿人。

1. Wang M, Wichienchot S, He X, Fu X, Huang Q, Zhang B*. In vitro colonic fermentation of dietary fibers: Fermentation rate, short-chain fatty acid production and changes in microbiota. Trends in Food Science & Technology, 2019, 88, 1-9. (1区，IF=11.1) 2. Xie Z, Wang S, Wang Z, Fu X, Huang Q, Yuan Y, Wang K, Zhang B*. In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota. Carbohydrate Polymers, 2019 (1区，IF=7.2) 3. Chen C, You LJ, Huang Q, Fu X*, Zhang B*, Liu RH, Li C. Modulation of gut microbiota by mulberry fruit polysaccharide treatment of obese diabetic db/db mice. Food & Function, 2018, 9, 3732-3742. (1区，IF=4.2) 4. Li P, Dhital S, Zhang B*, He X*, Fu X, Huang Q. Surface structural features control in vitro digestion kinetics of bean starches. Food Hydrocolloids, 2018, 85, 343-351. (1区，IF=7.0) 5. Xiong W, Zhang B*, Huang Q, Li C, Pletsch EA, Fu X*. Variation in the rate and extent of starch digestion is not determined by the starch structural features of cooked whole pulses. Food Hydrocolloids, 2018, 83, 340-347. (1区，IF=7.0) 6. Shi L, Fu X, Tan CP, Huang Q*, Zhang B*. Single helix in V-type starch carrier determines the encapsulation capacity of ethylene. Carbohydrate Polymers, 2017, 174, 798-803. (1区，IF=7.2) 7. Li P, He X, Dhital S, Zhang B*, Huang Q*. Structural and physicochemical properties of granular starches after treatment with debranching enzyme. Carbohydrate Polymers, 2017, 169, 351-356. (1区，IF=7.2) 8. Shi L, Fu X, Tan CP, Huang Q*, Zhang B*. Encapsulation of ethylene gas into granular cold-water soluble starch: Structure and release kinetics. Journal of Agricultural and Food Chemistry, 2017, 65, 2189-2197. (1区，IF=4.2) 9. Wang C, Fu X, Tang CH, Huang Q*, Zhang B*. Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions. Food Chemistry, 2017, 227: 298-304. (1区，IF=6.2) 10.Zhang B, Selway N, Shelat KJ, Dhital S, Stokes JR, Gidley MJ*. Tribology of swollen starch granule suspensions from maize and potato. Carbohydrate Polymers, 2017, 155, 128-135. (1区，IF=7.2) 11.Wang C, Tang C-H, Fu X, Huang Q*, Zhang B*. Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability. Food Chemistry, 2016, 212, 453-459. (1区，IF=6.2) 12.Wang C, He XW, Fu X, Huang Q*, Zhang B*. Substituent distribution changes the pasting and emulsion properties of octenylsuccinate starch. Carbohydrate Polymers, 2016, 135, 64-71. (1区，IF=7.2) 13.Zhang B, Dhital S, Flanagan BM, Luckman P, Halley PJ, Gidley MJ*. Extrusion induced low-order starch matrices: Enzymic hydrolysis and structure. Carbohydrate Polymers, 2015, 134, 485-496. (1区，IF=7.2) 14.Zhang B, Dhital S, Gidley MJ*. Densely packed matrices as rate determining features in starch hydrolysis. Trends in Food Science & Technology, 2015, 43, 18–31. (1区，IF=11.1) 15.Zhang B, Dhital S, Flanagan BM, Gidley MJ*. Mechanism for starch granule ghost formation deduced from structural and enzyme digestion properties. Journal of Agricultural and Food Chemistry, 2014, 62, 760-771. (1区，IF=4.2) 16.Zhang B, Wang K, Hasjim J, Li E, Flanagan BM, Gidley MJ, Dhital S*. Freeze drying changes the structure and digestibility of B-polymorphic starches. Journal of Agricultural and Food Chemistry, 2014, 62, 1482–1491. (1区，IF=4.2) 17.Zhang B, Dhital S, Gidley MJ*. Synergistic and antagonistic effects of alpha-amylase and amyloglucosidase on starch digestion. Biomacromolecules, 2013, 14, 1945-1954. (1区，IF=6.4) 18.Zhang B, Huang Q*, Luo F-x, Fu X*. Structural characterizations and digestibility of debranched high-amylose maize starch complexed with lauric acid. Food Hydrocolloids, 2012, 28, 174-181. (1区，IF=7.0) 19.Zhang B, Huang Q*,Luo F-x, Fu X, Jiang H, Jane J-l. Effects of octenylsuccinylation on the structure and properties of high-amylose maize starch. Carbohydrate Polymers, 2011, 84, 1276-1281. (1区，IF=7.2) 20.何小维, 宋晶晶, 黄强, 扶雄, 张斌*. EGCG和油酸协同降低淀粉消化速率的机制. 华南理工大学学报(自然科学版),2018, 46 (6), 116-121.