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副教授

张洪超

发布日期:2021-09-08   浏览次数:


张洪超,副教授

研究领域:食品工程技术

邮箱:hzhang18@cau.edu.cn


教育工作经历

2005.09-2009.07          北京化工大学               生物工程                           学士

2009.09-2012.06          北京化工大学               微生物与生化药学              硕士

2012.08-2016.12          美国华盛顿州立大学     食品工程                           博士

2017.02-2017.10          美国华盛顿州立大学     食品工程                           博士后

2017.10-2021.01          美国马里兰大学            营养与食品科学                 博士后

2021.05至今                 中国农业大学                食品科学与工程                 副教授


研究目的和方向

通过食品工程技术和其他学科的交叉协同实现对食品安全的提升和食品营养个性化设计.

1.     新型食品加工,包装技术及装备

2.     食品营养强化和个性化

3.     即食食品安全及其货架期预测


代表性论文

1.     Hongchao Zhang, Rohan V. Tikekar. Air microbubble assisted washing of fresh produce: effect on microbial detachment and inactivation. Postharvest Biol. Technol.  2021, 181, 111687.

2.     Hongchao Zhang*, Shyam S. Sablani. Recent development in food packaging reinforced with fruit and vegetable waste and processing by products. 2021. Current Opinion in Food Science. 742.

3.     Armando Quintanilla, Hongchao Zhang, Joseph Powers, Shyam S. Sablani. Developing Baking-Stable Red Raspberries with Improved Mechanical Properties and Reduced Syneresis. 2021. Food Bioprocess Technol. 14, 804–816.

4.     Peihua Ma, Zhi Zhang, Shawn Tsai, Hongchao Zhang, Yuan Li, Fang Yuan, Qin Wang. Curcumin-loaded pickering emulsion formed by ultrasound and stabilized by metal organic framework optimization. 2021. Foods 10.

5.     Hongchao Zhang, Shawn Tsai, Rohan V. Tikekar. Inactivation of Listeria innocua on blueberries by novel ultrasound washing processes and its impact on quality during storage. 2020. Food Control. 121, 107580

6.     Hongchao Zhang*, Qiao Ding, Andrea Gilbert, Sttraton Wimsatt, Rohan V. Tikekar. Inactivation of foodborne pathogens by the synergistic combinations of food processing technologies and food grade compounds. 2020. Comprehensive Review in Food Science and Food Safety, 19, 2110-2138.

7.     Hongchao Zhang, Siyuan Wang, Kasey Goon, Andrea Gilbert, Cuong Nguyen Huu, Martin Walsh, Nitin Nitin, Steven Wrenn, Rohan V. Tikekar. Inactivation of foodborne pathogen based on synergistic effects of ultrasound and natural compounds during fresh produce washing. 2020. Ultrasonics Sonochemistry, 64, 104983.

8.     Hongchao Zhang, Heather Leigh Dolan, Qiao Ding, Siyuan Wang, Rohan V. Tikekar. Antimicrobial action of octanoic acid against Escherichia coli O157: H7 during washing of baby spinach and grape tomatoes. 2019. Food Research International, 125, 108523.

9.     Juhi Patel, Saleh Al-Ghamdi, Hongchao Zhang, Renata Queiroz, Juming Tang, Tom Yang, Shyam S. Sablani. Shelf life study of ready-to-eat macaroni and cheese in oxygen scavenger and high barrier packaging sterilized via microwave-assisted thermal sterilization. 2019. Food and Bioprocess Technology. 12(9), 1516-1526.

10.  Hongchao Zhang, Juhi Patel, Kanishka Bhunia, Saleh Al-Ghamdi, Chandrashekhar R. Sonar, Carolyn Ross, Juming Tang, Shyam S. Sablani. Color, vitamin C, β-carotene and sensory quality retention in microwave-assisted thermally sterilized sweet potato puree: Effects of polymeric pouches gas barrier during storage. 2019. Food Packging and Shelf Life, 21, 100324.

11.  Hongchao Zhang, Kanishka Bhunia, Nydia Munoz, Li Li, Juming Tang, Barbara Rasco, Shyam S. Sablani. Linking morphology changes to barrier properties of multi-layer films utilized for microwave-assisted thermal sterilized food. 2017. Journal of Applied Polymer Science, 45481.

12.  Nydia Munoz, Kanishka Bhunia, Hongchao Zhang, Gustavo Barbosa-Cánovas, Juming Tang, Shyam Sablani. Investigating oxygen as a hurdle to improve the safety of in-pack pasteurized food during storage at different temperatures. 2017. International Journal of Food Microbiology. 253, 29-35.

13.  Hongchao Zhang, Juming Tang, Barbara Rasco, Zhongwei Tang, Shyam S. Sablani. Shelf life modeling of microwave-assisted thermal sterilized mashed potato. 2016. Journal of Food Engineering.183, 65-73.

14.  Hongchao Zhang, Bhunia Kanishka, Pengqun Kuang, Juming Tang, Barbara Rasco, Mattinson Denise Scott, Shyam S. Sablani.Effects of oxygen and water vapor transmission rates of polymeric pouches on oxidative changes of microwave-sterilized mashed potato. 2016. Journal of Food and Bioprocess Technology. 9(2), 341-351.

15.  Bhunia Kanishka, Hongchao Zhang, Barbara Rasco, Juming Tang, Shyam S. Sablani. Morphological changes in multilayer polymeric films induced after microwave-assisted pasteurization. 2016. Innovative Food Science & Emerging Technologies. 38,124-130.


科研项目和奖励

2019-2020  新型光催化抗菌涂层来提高草莓的微生物安全性和货架期,美国马里兰州农业试验站基金项目,$30,000,主持,已结题.

2016           美国食品技术协会普吉特湾区学术成就奖

2015           美国生物系统和农业工程协会Boyd Scott学术竞赛一等奖