張洪斌

導師姓名：張洪斌

導師性別：男

職務職稱：研究員.

所在院系：化學化工學院

所屬學科：化學

研究方向：多糖水凝膠和食品親水膠體 高分子流變學

1987年本科畢業於復旦大學物理二系；研究生畢業於上海交通大學，1995年獲應用化學專業碩士學位，1998年獲高分子材料專業博士學位；1998-2000年於日本大阪市立大學生活科學部從事博士后工作，1999年間於英國Unilever Research生物高分子實驗室做訪問學者。現負責“多糖類生物活性大分子研究室”、“電化學聯合實驗室”工作，擔任中國腐蝕與防護學會理事，海水、工業水、生物專業委員會專業委員，Sci期刊《Food Hydrocolloids》編委。已在國內外發表學術論文六十餘篇，目前主持和參加的研究項目：國家自然科學基金面上項目（20274025）、國家自然科學基金重大項目（10590355）及國內外企業合作項目等。

多糖類生物活性大分子物理凝膠；高分子材料流變學；電化學技術及電極工程

⒈ Y. Yin,H. Zhang,K. Nishinari. Voltammetric Characterization on the Hydrophobic Interaction in Polysaccharide Hydrogels,J. Phys. Chem. B,2007,111: 1590-1596　⒉ B. Du,J. Li,H,Zhang et al. The stabilization mechanism of acidified milk drinks induced by carboxymethylcellulose,Lait (Dairy Science & Technology),2007,87: 287-300　⒊ Y. Jin,H Zhang,Y. Yin,K Nishinari. Comparison of curdlan and its carboxymethylated derivative by means of Rheology,DSC,and AFM. Carbohydrate Research,2006,341: 90-99　⒋ Y. Yin,K. Nishinari,H. Zhang,T. Funami. A Novel Liquid Crystalline Phase in Dilute Aqueous Solutions of Methylcellulose,Macromolecular Rapid Communications,2006,27: 971-975　⒌ Y. Jin,H. Zhang,Y. Yin,K. Nishinari. Conformation of Curdlan as Observed by Tapping Mode Atomic Force Microscopy. Colloid & Polymer Science,2006,284: 1371-1377　⒍ K. Nishinari & H. Zhang. Recent advances in the understanding of heat set gelling polysaccharides. Trends in Food Science & Technology,2004,6: 305-312　⒎ H Zhang,K Nishinari,M. Williams,T. Foster & I. Norton. A Molecular Description of the Gelation Mechanism of Curdlan,Int. J. Biol. Macromolecules,2002,1: 7-16　⒏ H Zhang,K Nishinari,M. Williams,T. Foster & I. Norton. Gelation Behaviour of Konjac Glucommanan with Different Molecular Weights,Biopolymers,2001,59: 38-50　⒐ K Nishinari,H Zhang & S. Ikeda. Hydrocolloid gels of polysaccharides and proteins,Current Opinion in Colloid & Interface Science,2000,5: 195-201　⒑ H Zhang,L Huang,K Nishinari,M Watase & A Konno. Thermal measurements of curdlan in aqueous suspension during gelation. Food Hydrocolloids,2000,2: 121-124