张巧智
博士
所属大学: 浙江工商大学
所属学院: 食品与生物工程学院
个人简介
张巧智，女，1990年10月生，黑龙江齐齐哈尔人，博士。2019年9月毕业于东北农业大学，获食品科学与工程专业博士学位
研究领域
1. 食物过敏、免疫调控及食物致敏原消减方式 2. 食源功能性组分与主要营养素互作机制
近期论文
1. Zhang, Q., Tong, X., Qi, B., Wang, Z., Li, Y., Sui, X., and Jiang, L. Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport. Journal of Functional Foods, 2018, 42, 298-305.（ESI前10%）
2. Zhang, Q., de Mejia, E. G., Luna-Vital, D., Tao, T., Chandrasekaran, S., Chatham, L., Juvik, J., Singhe V., and Kumar, D. Relationship of phenolic composition of selected purple maize (Zea mays L.) genotypes with their anti-inflammatory, anti-adipogenic and anti-diabetic potential. Food Chemistry, 2019, 289, 739-750.
3. Zhang, Q., Tong, X., Li, Y., Wang, H., Wang, Z., Qi, B., Sui, X., and Jiang, L. Purification and characterization of antioxidant peptides from Alcalase-hydrolyzed soybean (Glycine max L.) hydrolysate and their cytoprotective effects in human intestinal Caco-2 cells. Journal of Agricultural and Food Chemistry, 2019, 67, 5772-5781.
4. Zhang, Q., Luna-Vital, D., and de Mejia, E. G. Anthocyanins from colored maize ameliorated the inflammatory paracrine interplay between macrophages and adipocytes through regulation of NF-κB and JNK-dependent MAPK pathways. Journal of Functional Foods, 2019, 54, 175-186.
5. Zhang, Q., Tong, X., Sui, X., Wang, Z., Qi, B., Li, Y., and Jiang, L. Antioxidant activity and protective effects of Alcalase-hydrolyzed soybean hydrolysate in human intestinal epithelial Caco-2 cells. Food Research International, 2018, 111, 256-264.
6. Qi, B., Zhang, Q.（共同第一作者）, Sui, X., Wang, Z., Li, Y., and Jiang, L. Differential scanning calorimetry study—assessing the influence of composition of vegetable oils on oxidation. Food Chemistry, 2016, 194, 601-607. （ESI前10%）
7. Rebollo‐Hernanz, M., Zhang, Q., Aguilera, Y., Martín‐Cabrejas, M. A., and de Mejia, E. G. Cocoa shell aqueous phenolic extract preserves mitochondrial function and insulin sensitivity by attenuating inflammation between macrophages and adipocytes in vitro. Molecular Nutrition & Food Research, 2019, 63(10), 1801413.（封面文章）