张小燕，女，工学博士，副教授，硕士生导师。食品营养与健康团队成员，英国切斯特大学交流学者。

研究领域：主要从事鲜切果蔬褐变抑制机理；果蔬资源加工及品质控制；植物化学物活性成分的作用机制。

主讲课程：《食品营养与安全学》、《食品营养与安全学实验》、《葡萄品种学》、《葡萄品种学实验》、《葡萄与葡萄酒专业英语》等课程。

主持科研项目：

（1）国家自然科学基金青年基金项目，32302178，没食子酸和异鼠李素协同调控马铃薯多酚氧化酶催化活性和结构的机制研究，2024/01-2026/12，主持。

（2）山东省自然基金面上项目，ZR2021MC031，沙棘提取物抑制鲜切马铃薯褐变的机理研究，2022/01-2024/12，主持。

（3）山东省重点研发计划，2023TZXD026，高品质出口蔬菜绿色生产关键技术研发与产业化，2023/09-2026/08，子课题主持。

（4）山东省重点研发计划，2023TZXD030，高品质露地蔬菜绿色轻简高效生产关键技术研发与产业化，2023/09-2026/08，子课题主持。

（5）山东省自然基金联合专项，ZR2016CL19，钙调控下桃果实贮藏期间力学参数与水分间的相互关系研究，2016/12-2018/1,1，主持。

（6）5822yh银河国际青年科技创新基金，油/水两相体系新金分枝杆菌降解植物甾醇侧链的机理研究，主持。

代表性科研论文：

（1）Zimo Zhang, Yong Peng, Wenbo Meng, Lingdong Pei, Xiaoyan Zhang*. Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage. Food Chemistry, 2022,389,133076.

（2）Xiaoyan Zhang, Jingrun Liu¹, Lingqi Su, Song Zhang, Jingying Shi, Qingguo Wang, Yong Peng*. Pre-cut L-cysteine treatment inhibited the browning of fresh-cut apples by regulating enzyme activities and amino acid levels. Postharvest Biology and Technology, 2023, 205: 112528.

（3）Zhixin Li, Xiaoyan Zhang*, Chuanhe Zhu*. Physicochemical properties and Pb²⁺ adsorption capacity of freeze-dried hawthorn pectin fractions by gradient ethanol precipitation. International Journal of Biological Macromolecules, 2023, 245, 125581.

（4）Yiwei Zhu¹, Haoyu Wang¹,Ting Zhang, Xiaoyan Zhang*, Chuanhe Zhu*.Characterization, antioxidant activity and in vitro digestion of hawthorn pectin prepared by gradient ethanol precipitation. International Journal of Biological Macromolecules, 2024, 267, 131278.

（5）Xiaoyan Zhang, Huan Lian ¹, Jingying Shi, Wenbo Meng, Yong Peng*. Plant extracts such as pine nut shell, peanut shell and jujube leaf improved the antioxidant ability and gas permeability of chitosan films. International Journal of Biological Macromolecules, 2020,148, 1242–1250.

（6）Hao Wang, Na Xu, Yong Peng*, Xiaoyan Zhang*. The determination of low oxygen threshold in garlic scapes during controlled atmosphere storage. Journal of the Science of Food and Agriculture, 2022,102:4949-4954.

（7）Yong Peng, Qingguo Wang, Jingying Shi, Xiaoyan Zhang*.Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween. Food Science and Technology, 2020, 40(1), 162-170.

（8）Xiaoyan Zhang, Yong Peng*, Qingguo Wang. Study on the browning and structure properties of fresh-cut Chinese water chestnut (Eleocharis tuberosa). Food Science and Technology, 2019, 39(2), 396-402.

（9）Huan Lian, Jingying Shi, Xiaoyan Zhang*, Yong Peng*, Wenbo Meng, Lingdong Pei. Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films. Food Science and Technology, 2022, 42, 57420.

（10）Xiaoyan Zhang, Wenbo Meng, Yilun Chen*, Yong Peng*. Browning inhibition of plant extracts on fresh-cut fruits and vegetables—A review. Journal of Food Processing and Preservation,2022,46, e16532.

（11）张小燕，刘艾雯，籍奇岩，彭勇. 热处理结合γ-氨基丁酸对鲜切苹果生理特性和品质的影响. 食品工业科技，2020, 41(14): 265-269,275.

（12）张小燕，张宗营，彭勇，陈义伦，陈学森*. 热风干燥和真空冷冻干燥对‘美红’苹果片干燥特性及品质的影响. 食品与发酵工业, 2023,49(23): 208-215.

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