張燕

中國食品科學技術學會果蔬加工分會會員；

中國食品科學技術學會青年委員會會員；

國家有機食品認證檢查員。

主講《軟飲料工藝學》、《軟飲料工藝學實驗》、《化妝品實用基礎》等本科生課程。協助指導畢業碩士、博士研究生14名。

1.食品非熱加工技術理論與應用；

2.天然產物分離技術與產品開發；

3.果蔬加工與綜合利用。

主持了國家自然科學基金青年基金項目——高密度二氧化碳(DPCD)脫除紫甘藍色素異味的機制研究、國家“十二五”高科技發展計劃（863）課題——新型水產品加工裝備開發與新技術研究、北京市重點科技計劃課題——果品超高壓關鍵技術與工藝研究、教育部博士點基金新教師項目課題——DPCD殺菌過程中桃汁褐變非熱調控機制研究、農業部公益科研專項基金課題——農產品（香蕉）產地加工儲藏裝備與設施工程集成技術與模式研究等省部級科研項目20餘項。

在國內外期刊發表論文32篇，其中SCI/EI收錄論文21篇；參與出版著作2部，申請專利17項，其中授權專利9項。

1.Spectral alteration and degradation of Cyanidin-3-glucoside exposed to pulsed electric field. Journal of Agricultural and Food Chemistry. 2010, 58 (6):3524–3531.

2.A Comparative Study of Inactivation of Peach Polyphenol Oxidase and Carrot Polyphenol Oxidase Induced by High Pressure Carbon Dioxide. International Journal of Food Science and Technology. 2010, 45 (11):2297-2305..

3.Stability and colour characteristics of PEF-treated cyanidin-3-glucoside during storage. Food Chemistry. 2008, 106(2): 669-676.

4.Isolation, identification, and color characterization of Cyanidin-3-glucoside and Cyanidin-3-sophoroside from red raspberry. European Food Research and Technology. 2008, 226(3): 395-403.

5.The contribution of high pressure carbon dioxide in the inactivation kinetics and structural alteration of myrosinase. International Journal of Food Science and Technology. 2011, 46 (8): 1545-1553.

6.Aggregation and Homogenization, Surface Charge and Structural Change, and Inactivation of Mushroom Tyrosinase in an Aqueous System by Subcritical/Supercritical Carbon Dioxide. Langmuir. 2011, 27 (3): 909-916.

7.Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry. Journal of the Science of Food and Agriculture. 2011, 91 (5): 877-885.

8.Comparison of the inactivation kinetics of pectin methylesterases from carrot and peach by high-pressure carbon dioxide. Food Chemistry. 2009, 115(2): 449-455.

9.Alterations of molecular properties of lipoxygenase induced by dense phase carbon dioxide. Innovative Food Science and Emerging Technologies. 2009, 10(1): 47-53.

10.Inactivation of Staphylococcus Aureus exposed to dense phase carbon dioxide in a batch system. Journal of Food Process Engineering. 2009, 32(1): 17-34.

11.Behavior of inactivation kinetics of Escherichia coli by dense phase carbon dioxide. International Journal of Food Microbiology. 2008, 126(1-2): 93-97.

12.Inactivation of apple pectin methylesterase induced by dense phase carbon dioxide. Journal of Agricultural and Food Chemistry. 2008, 56(13): 5394-5400.

1. 一種高靜壓聯合生物酶催化的高效果蔬制汁方法；

2. 一種超高壓聯合生物酶催化快速澄清果蔬汁的方法（專利號：201110058582.5，第一發明人）；

3. 一種用生物酶提取石榴皮渣中鞣花酸的方法（專利號：200910236945.2，第一發明人）。

入選2011年北京市優秀人才培養計劃；榮獲2010-2011學年校級“優秀教師”稱號。