学习和工作经历
1989.09-1993.07, 河北农业大学农学院, 获学士学位
1994.09-1997.07, 华中农业大学食品科学技术学院, 获硕士学位
1997.07-1999.10, 天津科技大学, 助教
1999.10-2004.10, 天津科技大学, 讲师
2001.09-2005.04, 天津科技大学食品工程与生物技术学院, 获博士学位
2004.10-2009.10, 天津科技大学, 副教授
2009.10-2018.01, 天津科技大学, 教授
2009.09-2010.03, 美国FDA食品安全与技术研究中心, 访问学者
2018.01-至今, 南开大学, 教授
1.中国食品科学技术学会会员
2.中国营养学会会员
3.国家自然科学基金通讯评审专家
4.教育部学位中心学位论文通讯评审专家
研究方向
1.食品加工过程中健康危害物的产生机制，危害作用机制及膳食营养干预
2.食品加工过程质量与安全控制技术
3.食品安全快速检测新技术
主持科研项目
1.乳制品热加工副产物减控技术及香精色素添加剂等的安全应用示范, 国家重点研发计划课题, 2018.12-2021.12
2.热加工食品中健康危害物的减控技术及机制研究, 科技部政府间科技例会交流项目, 2020.5-2021.5
3.黄酮类物质抑制膳食中杂环胺产生的作用机理研究, 国家自然科学基金面上项目, 2015.01-2018.12
4. 中华传统油炸谷物食品工业化加工关键技术及质量控制, 国家重点研发计划子课题, 2016.7-2021.12
5. 乳制品关键危害因素检测与控制技术研究与开发, “十二五”国家科技支撑计划子课题, 2013.1-2016.12
6. 食品表征属性与品质识别新技术及设备研究, “十二五”国家863计划子课题, 2011.1-2015.12
7. 食品安全快速检测技术研究与新产品开发,“十一五”国家科技支撑计划课题, 2009.1-2011.12
8. 农药、兽药抗体高效制备技术及其快速检测试剂盒的研制, “十一五” 科技支撑计划子课题, 2006.1-2008.12
9. 畜禽水产品污染物快速检测产品开发与应用, 天津市科技计划项目, 2014.9-2017.9
10. 牛奶中致敏性青霉素降解产物的形成及快速检测技术研究, 天津市科技计划基础重点项目, 2009.10-2011.9
11. 农药残留快速检测试剂盒的中试及推广应用, 天津市科技计划项目, 2008.10-2010.9
代表性论文与专利
1. Jinhui Zhang, Zeping Shao, Yaozhong Hu, Bing Liu, Yan Zhang*, Shuo Wang*. Formation of a creatinine thermal degradation product and its role and participation in the radical pathway of forming the pyridine ring of 2-amino1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Food Chemistry, 2020, 312: 126083.
2. Jingmin Liu, Chunyang Li, Ning Zhao, Zhihao Wang, Shiwen Lv, Jichao Liu, Lijun Chen, Jun Wang, Yan Zhang*, Shuo Wang*. Migration regularity of phthalates in polyethylene wrap film of food packaging. Journal of Food Science, 2020.
3. Zhonghui Han, Jianxin Gao, Jiaqi Li, Yan Zhang*, Yanan Yang, Shuo Wang*. Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose. Food & Function, 2019, 10 (4), 2022-2029.
4. Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang*, Shuo Wang*. Formation and alterations of the potentially harmful maillard reaction products during the production and storage of brown fermented milk. Molecules, 2019, 24(2), 272.
5. Jiaqi Shi, Zeping Shao, Honglei Li, Yan Zhang*, Shuo Wang*. Co-extraction and co-purification coupled with HPLC-DAD for simultaneous detection of acrylamide and 5-hydroxymethyl-2-furfural in thermally processed foods. Molecules, 2019, 24(20), 3734.
6. Fuyuan Zhang, Bing Liu, Yan Zhang, Junping Wang, Yang Lu, Juan Deng, Shuo Wang*. Application of CdTe/CdS/ZnS quantum dot in immunoassay for aflatoxin B1 and molecular modeling of antibody recognitions. Analytica Chimica Acta, 2019, 1047, 139-149.
7. Jun Guo, Runmin Zhao, Jiaqi Li, Dongyan Wu, Qiyue Yang, Yan Zhang*, Shuo Wang*. Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems. Journal of The Science of Food and Agriculture, 2019, 99, 4993-4999.
8. Lu Dong,Yuekun Wu,Wenxiang Wang,Yajing Wu,Yan Zhang*, Shuo Wang*. Structural modification and digestibility change of β-lactoglobulin modified by methylglyoxal with the simulated reheating of dairy products. Food Chemistry, 2019, 288, 276-282.
9. Jun Guo, Runmin Zhao, Jiaqi Li, Dongyan Wu, Qiyue Yang, Yan Zhang*, Shuo Wang*. Furan formation from ingredients interactions and furan mitigation by sugar alcohols and AOB in milk beverage model systems. Journal of the Science of Food and Agriculture, 2019, 99(11), 4993-4999.
10. Zhi Li, Wei Sheng, Qi Liu, Shijie Li, Yingjie Shi, Yan Zhang, Shuo Wang*. Development of a gold nanoparticles enhanced enzyme linked immunosorbent assay based on monoclonal antibodies for the detection of fumonisin B1, B2, and B3 in maize. Analytical Methods, 2018, 10(28), 3506-3513.
11. Chundi Yu, Zeping Shao, Jinhui Zhang, Bing Liu, Lingjie Kong, Yan Zhang*, Shuo Wang*. Dual effects of creatinine on the formation of 2-Amino-1-Methyl-6-Phenylimidazo [4,5-b] pyridine (PhIP). Journal of Food Science, 2018, 83(2), 294-299.
12. Yiyuan Chen, Minling Ding, Jiaqi Li, Wei Sheng, Bing Liu, Yan Zhang*, Shuo Wang*. Fluorescence quenching immunoaffinity test column with quantum dots as fluorescence donors for the quick detection of malachite green and crystal violet in aquatic products. Food Analytical Methods, 2018, 11(12), 3362-3370.
13. Zeping Shao, Zhonghui Han, Jinhui Zhang, Yan Zhang*, Shuo Wang*. Inhibition effects of flavonoids on 2-amino-3,8- dimethylimidazo [4,5-f] quinoxaline and 2-amino-3,7,8-trimethylimidazo [4,5-f] quinoxaline formation and alkoxy radical scavenging capabilities of flavonoids in a model system. Journal of the Science of Food and Agriculture, 2018, 98, 2908-2914.
14. Zhonghui Han, Bing Liu, Zhiyan Niu, Yan Zhang*, Jianxin Gao, Lei Shi, Shujun Wang, Shuo Wang*. Role of α‑Dicarbonyl compounds in the inhibition effect of reducing sugars on the formation of 2‑Amino-1-methyl-6-phenylimidazo [4,5‑b] pyridine. Journal of Agricultural and Food Chemistry, 2017, 65, 10084-10092.
15. Yan Zhang, Jian Yang, Yang Lu, Dongyue Ma, Muge Qi, Shuo Wang. A competitive direct enzyme-linked immunosorbent assay for the rapid detection of deoxynivalenol: development and application in agricultural products and feedstuff. Food and Agricultrual Immunology, 2017, 28(3):516-527.
16. Yan Zhang*, Jieqiong Zhang, Wei Sheng, Shuo Wang, Tongjen Fu*, Effects of heat and high-pressure treatments on the solubility and immunoreactivity of almond proteins, Food Chemistry, 2016, 199, 856-861.
17. Yan Zhang, Zhou Luo, Zeping Shao, Chundi Yu, Shuo Wang*. Effects of antioxidants of bamboo leaves and flavonoids on 2‑Amino-1-methyl-6-phenylimidazo[4,5‑b]pyridine (PhIP) formation in chemical model systems. Journal of Agricultural and Food Chemistry, 2014, 62 (20), 4798-4802.
18. Yan Zhang, Chao Tan, Jieqiong Zhang, Wei Sheng, Shuo Wang*. A Sensitive Sandwich ELISA for the Rapid Detection of Mung Bean Protein: Development and Evaluation of the Effect of Thermal Processing on Detection. Food Analytical Methods, 2014, 7(6): 1305-1311.
19. Yan Zhang, Chundi Yu, Jingbo Mei, Shuo Wang*. Formation and mitigation of heterocyclic aromatic amines in fried pork. Food Additives and Contaminants, part A, 2013, 30(9), 1501-1507.
荣誉和奖励
2015年, 国家知识产权局, 中国专利优秀奖（排名第3）
2014年, 天津市政府,天津市专利金奖（排名第3）
2012年, 国务院, 国家科技进步二等奖（排名第6）
2010年, 天津市政府,天津市科技进步一等奖（排名第5）
2009年, 教育部, 教育部科技进步二等奖（排名第3）
2009年, 天津市政府,天津市自然科学二等奖（排名第4）
2005年, 天津市政府,天津市科技进步二等奖（排名第3）
联系方式
通讯地址：天津市津南区同砚路38号 南开大学医学院333室 300350
电子邮件：yzhang@nankai.edu.cn