作为项目负责人承担的研究课题

1、无菌灌装设备远程诊断与维护(2018YFD0400902-4),科技部十三五国家重点研发计划项目“现代饮料高速灌装加工技术及成套装备开发”子课题，负责人，2018-2022

2、番茄红素在食品杀菌过程中发生变化的机制及对生物活性、食用安全性影响研究，国家自然科学基金面上项目（31171724），负责人，2012-2015

3、大蒜功能成分快速识别、评价及制备技术研发（BE2017374），江苏省重点研发计划（现代农业）项目，负责人，2017-2020

4、高生理活性番茄红素创制关键技术及产业化，十二五科技支撑计划“代谢综合征防治功能成分的制备关键技术、活性评价及其应用”（2012BAD33B05）子课题，负责人，2012-2015

1.Tingting Li, ChengYang, LianfuZhang* Novel insight into Amadori compounds: Fate of Amadori compoundsinfoodsupply chain, ComprehensiveReview ofFood.ScienceFood Safety. 2025;24:e70149.(DOI: 10.1111/1541-4337.70149)

2.Tingting Li, Cheng Yang & Lianfu Zhang* Novel comprehensive perspective on Amadori compounds: preparation, multiple roles and interaction with other compounds, Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2025.2494059

3.Mahbuba Siddiquy Norzil, Othman, Qais Ali Al-Maqtari, Amer Ali Mahdi, Mohamed Ghamry, Yiasmin Mst Nushrat, Hazem Golshany, Muhammad Waheed Iqbal, Lianfu Zhang, Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion, Food Research International 201 (2025) 115564

4.Xiuli Yu, Cheng Yang, Lianfu Zhang, A novel tomato pulp with high cis-lycopene content and bioaccessibility through plant-derived sulfur-containing compounds in a simulated food system, Food Research International 204 (2025) 115915

5.Aiman Karim, Abdur Rehman, Ibrahim Khalifa, Arif Hussain, Waqas Ashraf, Song Miao, Zhang Lianfu. Encapsulation of Lutein Within Ultrasonicated Peach GumSodium Caseinate Complex Nanoparticles Via Electrostatic Complexation: Physiochemical Properties, Structural Interaction Mechanisms, and In Vitro Release Analyses，Food and Bioprocess Technology（2024）https://doi.org/10.1007/s11947-024-03723-3

6.Waqas Ashraf，Khubaib Ali，Hafiz Rizwan Sharif，Arif Hussain，Aiman Karim，Anam Latif，Muhammad Umair Khalid，Zhang Lianfu，Preparation, Characterization, and Controlled Release of Fenugreek Seed ExtractLoaded Nanoliposomes with Chitosan Surface Decoration，Food and Bioprocess Technology（2024）https://doi.org/10.1007/s11947-024-03502-0

7.Aiman Karim，Abdur Rehman，Seid Mahdi Jafari，Song Miao，Mokhtar Dabbour，Waqas Ashraf，Hafiz Abdul Rasheed，Elham AssadpourArif Hussain，Zhang Lianfu，Fabrication and Characterization of Sonicated Peach GumSodium Caseinate Nanocomplexes: Physicochemical, Spectroscopic, Morphological, and Correlation Analyse，Food and Bioprocess Technology（2025）https://doi.org/10.1007/s11947-024-03596-6

8.Waqas Ashraf，Abdur Rehman，Arif Hussain，Aiman Karim，Hafiz Rizwan Sharif，Mahbuba Siddiquy，Zhang Lianfu. Optimization of Extraction Process and Estimation of Flavonoids from Fenugreek Using Green Extracting Deep Eutectic Solvents Coupled with Ultrasonication, Food and Bioprocess Technology(2024) 17:887–903https://doi.org/10.1007/s11947-023-03170-6

9.Mahbuba Siddiquy, Yuan JiaoJiao, Mohammad Habibur Rahman, Muhammad Waheed Iqbal, Qais Ali AlMaqtari, Md. Easdani, Mst Nushrat Yiasmin, Waqas Ashraf, Arif Hussain, Lianfu Zhang. Advances of Protein Functionalities Through Conjugation of Protein and Polysaccharide. Food and Bioprocess Technology(2024) 17:2077–2097.https://doi.org/10.1007/s11947-023-03193-z

10.Xuejian Zhang, Cheng Yang, Jialing Cao, Lianfu Zhang* Efficient E/Z conversion of (all-E)-lycopene to Z-isomers with a high proportion of (5Z)-lycopene by food grade plant extracts,Food Bioscience59(2024) 104150

11.Dan Wang, Junmiao Zhang, Lei Zhong, Cheng Yang, Xuejian Zhang, QiuhuiHu, Lianfu Zhang* Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes,Food Chemistry: X23 (2024) 101689

12.Jialing Cao, Rong Tsao, Cheng Yang, Lianfu Zhang. Aqueous preparation of arginyl-fructosyl-glucose (a maltose-arginine AC) and determination of Amadori compounds (ACs) in red ginseng by ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS),Food Research International 187 (2024) 114436

13.Arif Hussain, Muhammad Hussain, Sahibzada Muhammad Aqeel, Waqas Ashraf, Adil Khan, Aiman Karim, Asif Hussain, Salman Khan, Zhang Lianfu. Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction, Food Research International 192 (2024) 114681

14.Waqas Ashraf, Abdur Rehman, Hafiz Rizwan Sharif, Khubaib Ali, Arif Hussain, Aiman Karim, Zhang Lianfu. Ultrasonication-assisted deep eutectic solvent extraction of flavonoids from pretreated fenugreek and their antidiabetic & hypo-lipidemic potential. Journal of Food Measurement and Characterization https://doi.org/10.1007/s11694-024-02575-x

15.Jialing Cao, Cheng Yang, Jian Zhang, Lianfu Zhang* & Rong Tsao, Amadori compounds: analysis, composition infood and potential health beneficial functions, Critical Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2023.22749492023

16.Yun Wang, Cheng Yang, Jian Zhang, Lianfu Zhang*, Interaction of preheated whey protein isolate with rose anthocyanin extracts in beverage model system: Influence on color stability, astringency and mechanism, Food Chemistry 412 (2023) 135507

17.Yun Wang, Cheng Yang, Jian Zhang, Lianfu Zhang* Influence of rose anthocyanin extracts on physicochemical properties and in vitro digestibility of whey protein isolate sol/gel: Based on different pHs and protein concentrations, Food Chemistry 405 (2023) 134937

18.Chenyan Li, Cheng Yang, Jian Zhang and Lianfu Zhang*, Formation of Amadori compounds in LIGAO (concentrated pear juice) processing and the effects of Fru-Asp on cough relief and lung moisturization in mice, Food & Function, 2023, DOI: 10.1039/d2fo02903k

19.Ning Cui, Cheng Yang, Xuemei Chen, Jian Zhang, Lianfu Zhang*, Anti-oxidative and anti-inflammatory effects of different lutein isomers inCaco-2 cell model Food Bioscience 53 (2023) 102646

20.Mahbuba Siddiquy, Yuan JiaoJiao, Mohammad Habibur Rahman，Muhammad Waheed Iqbal, Qais Ali AlMaqtari, Md. Easdani, Mst Nushrat Yiasmin, Waqas Ashraf, Arif Hussain, Lianfu Zhang*, Advances of Protein Functionalities Through Conjugation of Proteinand Polysaccharide,Food and Bioprocess Technology, https://doi.org/10.1007/s11947-023-03193-z

21.Waqas Ashraf, Abdur Rehman, Arif Hussain, Aiman Karim, Hafiz Rizwan, Sharif· Mahbuba Siddiquy, Zhang Lianfu* Optimization of Extraction Process and Estimation of Flavonoidsfrom Fenugreek Using Green Extracting Deep Eutectic Solvents Coupled with Ultrasonication, Food and Bioprocess Technology, https://doi.org/10.1007/s11947-023-03170-6

22.Aiman Karim, Abdur Rehman, Jianguo Feng, Asia Noreen, Elham Assadpour, Mohammad Saeed Kharazmi, Zhang Lianfu*, Seid Mahdi Jafari. Alginate-based nanocarriers for the delivery and controlled-release of bioactive compounds. Advances in Colloid and Interface Science 307 (2022) 102744.IF=15

23.Yun Wang, Jian Zhang, Lianfu Zhang* Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions, Food Chemistry384 (2022) 13249

24.Renjie Zhou, Cheng Yang, Ting Xie, Jian Zhang, Chenqiang Wang, Ziqiang Ma, and Lianfu Zhang* Angiotensin-Converting Enzyme (ACE) Inhibitory Activity and Mechanism Analysis of N(1DeoxyDfructos-1-yl)-histidine (FruHis), a Food-Derived Amadori Compound, J. Agric. Food Chem. 2022, 70, 2179−2186

25.Yuanyuan Liu, Cheng Yang, Qun Wang, Jian Zhang, Lianfu Zhang* Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice, J. Food Sci. 2022;87:2515–2526

26.Qun Wang, Cheng Yang, Yuanyuan Liu, Jian Zhang, Lianfu Zhang* Efficient E/Z conversion of (all-E)-lycopene to Z-isomers with a high proportion of (5Z)-lycopene by metal salts, LWT - Food Science and Technology 160 (2022) 113268

27.Yuan Xiao, Jian Zhang, Lianfu Zhang* Effect of superfine grinding on hysico-chemical properties and endogenous enzyme induced flavonoid transformations of Tartary buckwheat bran, LWT - Food Science and Technology 162 (2022) 113420

28.Renjie Zhou, Cheng Yang, Ting Xie, Jian Zhang, Chenqiang Wang, Ziqiang Ma, Lianfu Zhang* Angiotensin-converting enzyme inhibitory activity of four Amadori compounds (ACs) and mechanism analysis of N-(1-Deoxy-D-fructos-1-yl)-glycine (Fru-Gly) , LWT - Food Science and Technology 159 (2022) 113242

29.Jiahao Yu, Xuwei Liu, Lianfu Zhang, Ping Shao, Weina Wu, Zhirong Chen, Jiandong Li, Catherine M.G.C. Renard* An overview of carotenoid extractions using green solvents assisted by Z-isomerization, Trends in Food Science & Technology 123 (2022) 145–160

30.Wang, Y; Zhang, J; Zhang, LF* An active and pH-responsive film developed by sodium carboxymethyl cellulose/polyvinyl alcohol doped with rose anthocyanin extracts， Food Chemistry, 373 (2022) 131367

31.Yun Wang, Jian Zhang & Lianfu Zhang* Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry (2021),Food Reviews International, DOI: 10.1080/87559129.2021.2012189

32.Ma, LL; Yang, C; Jiang, X; Wang, Q; Zhang, J; Zhang, LF* Sulfur-Containing Compounds: Natural Potential Catalyst for the Isomerization of Phytofluene, Phytoene and Lycopene in Tomato Pulp, Foods. 2021, 10, 1444.https://doi.org/ 10.3390/foods10071444

33.Zhou, RJ; Yu, JH; Li, S; Zhang, J; Wang, CQ; Zhang, LF*. Vacuum Dehydration: An Excellent Method to Promote the Formation of Amadori Compounds (ACs, N-(1-Deoxy-D-fructos-1-yl)-amino Acid) in Aqueous Models and Tomato Sauce. Journal of Agricultural and Food Chemistry. 2020, 68, 13844−13853

34.Yang, C; Jiang, X; Ma, LL; Xiong, WH; Zhang, S; Zhang, J; Zhang, LF* Carotenoid composition and antioxidant activities of Chinese orange-colored tomato cultivars and the effects of thermal processing on the bioactive components. Journal of Food Science.

35.Yang, C; Yan, HX; Jiang, X; Xu, HN; Tsao, R; Zhang, LF* Preparation of 9Z-beta-Carotene and 9Z-beta-Carotene High-Loaded Nanostructured Lipid Carriers: Characterization and Storage Stability.Journal of Agricultural and Food Chemistry 2020, 68, 13844

36.Yun Wang, Jian Zhang & Lianfu Zhang* Anthocyanin-Dietary Proteins Interaction and Its Current Applications in Food Industry. Food Reviews International https://doi.org/10.1080/ 87559129.2021.2012189

37.Wei Li, Jiahao Yu, Jian Zhang, Lianfu Zhang*. Formation of A-type anthocyanin-epicatechin dimers by model reactions of anthocyanin extracts and epicatechin. LWT-Food Science and Technology 146 (2021) 111475

38.Yuan Xiao, Cheng Yang, Huaneng Xu , Jian Zhang, Lianfu Zhang* Study on the change of flavonoid glycosides to aglycones during the process of steamed bread containing tartary buckwheat flour and antioxidant, α-glucosidase inhibitory activities evaluation in vitro. LWT-Food Science and Technology. 145 (2021) 111527

39.Xu, L; Wei, KJ; Jiang, JL; Zhang, LF* Extraction Optimization of Astragaloside IV by Response Surface Methodology and Evaluation of Its Stability during Sterilization and Storage. Molecules. 2021, 26, 2400. https://doi.org/10.3390/molecules26082400

40.Ashraf, W; Shehzad, A; Sharif, HR; Aadil, RM; Khan, MR; Zhang, LF*, Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread, J. Food Process. Preserv. Vol44(10), Oct. 2020 e14777

41.Ashraf, W; Latif, A; Zhang, LF*; Jian, Z; Wang, CQ; Rehman, A; Hussain, A; Siddiquy, M; Karim, A Technological Advancement in the Processing of Lycopene: A Review, Food Reviews International DOI.10.1080/87559129.2020. 1749653

42.Yang, C.; Zhang, S.; Shi, R.; Yu, J.; Li, S.; Tao, G.; Tsao, R.; Zhang, J.; Zhang, L* LC-MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities, Journal of Food Science, 2020，85（4）：1007-1017

43.Yang, C.; Yan, H.; Jiang, X.; Xu, H.; Tsao, R.; Zhang, L*., Preparation of 9Z-β-Carotene and 9Z-β-Carotene High-Loaded Nanostructured Lipid Carriers: Characterization and Storage Stability, Journal of Agricultural and Food Chemistry，2020, 68, 47, 13844-53

44.Jiahao Yu, Yue Shan, Shuo, Li,Lianfu Zhang* Potential contribution of Amadori compounds to antioxidant and angiotensin I converting enzyme inhibitory activities of raw and black garlic, LWT-Food Science and Technology, 129(2020): 109553

45.Wei Li, Jian Zhang, Lianfu Zhang*, Assessment of the formation of A-type proantho- cynaidin by model reaction to blueberry extract and epicatechin, LWT-Food Science and Technology, 134(2020): 110169

46.Renjie Zhou, Jiahao Yu, Shuo Li, Jian Zhang, Chenqiang Wang and Lianfu Zhang* Vacuum Dehydration: An Excellent Method to Promote the Formation of Amadori Compounds (ACs,N-(1-Deoxy-d-fructos-1-yl)-amino Acid) in Aqueous Models and Tomato Sauce. Journal of Agricultural and Food Chemistry 2020, 68, 49, 14584-93

47.Jiahao Yu, Béatrice Gleize, Lianfu Zhang* Catherine Caris-Veyrat and Catherine M. G. C. Renard* A D-optimal mixture design of tomato-based sauce formulations: effects of onion and EVOO on lycopene isomerization and bioaccessibility, J Food Funct., 2019,10, 3589–3602

48.Jiahao Yu, Béatrice Gleize, Lianfu Zhang*, Catherine Caris-Veyrat, Catherine M.G.C. Renard* Heating tomato puree in the presence of lipids and onion: The impact of onion on lycopene isomerization, Food Chemistry 296 (2019) 9–16

49.Husnain Raza, Farah Zaaboul, Muhammad Shoaib and Lianfu Zhang* An Overview of Physicochemical Composition and Methods used for Chickpeas Processing, International Journal of Agriculture Innovations and Research Volume 7, Issue 5, ISSN (Online) 2319-1473

50.Qingran Meng, Feng Chen, Tiancun Xiao & Lianfu Zhang*, Superfine grinding of Dendrobium officinale: thefiner the better? International Journal of Food Science and Technology 2019, 54, 2199–2208

51.Qingran Meng, Feng Chen, Tiancun Xiao, Lianfu Zhang*, Inhibitory effects of polysaccharide from Diaphragma juglandis fructus on amylase and glucosidase activity, streptozotocin-induced hyperglycemia model, advanced glycation end-products formation and H2O2 induced oxidative damage. International Journal of Biological Macromolecules. 124(2019)1080-9

52.Waleed Aboshora, Jiahao Yu, Khamis Ali Omar, Yinghao Li, Hinawi A. M. Hassanin, Willard Burton Navicha, Lianfu Zhang*, Preparation of Doum fruit (Hyphaene thebaica) dietaryfiber supplemented biscuits: influence on dough characteristics, biscuits quality, nutritional profile and antioxidant properties, J Food Sci Technol (March 2019) 56(3):1328–1336

53.Husnain Raza, Kashif Ameer, Farah Zaaboul, Hafiz Rizwan Sharif, Barkat Ali, Muhammad Shoaib, Wasim Akhtar & Lianfu Zhang*, Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder, CyTA-Journal of Food, 2019, 17(1) 563–573

54.Cheng Yang, Yousef I. Hassan, Ronghua Liu, Hua Zhang, Yuhuan Chen, Lianfu Zhang* and Rong Tsao. Anti-Inflammatory Effects of Different Astaxanthin Isomers and the Roles of Lipid Transporters in the Cellular Transport of Astaxanthin Isomers in Caco2 Cell Monolayers, J. Agric. Food Chem. 2019, 67, 6222−6231

55.Yu Jiahao; Zhang Shuqin; Zhang Lianfu* Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds, Journal of the Science of Food and Agriculture, 2018, 98:190–19

56.Meng Qingran, Fan Haoran, Li Yinghao, Zhang Lianfu* Effect of drying methods on physico-chemical properties and antioxidant activity of Dendrobium officinale, Journal of Food Measurement and Charaterization, (2018) 12:1-10

57.Meng Qingran,Fan Haoran, Chen Feng, Xiao Tiancun, Zhang Lianfu* Preparation and characterization of Dendrobium officinale powders through superfine grinding, Journal of the Science of Food and Agriculture, 2018;98:1906–1913

58.Cheng Yang, Maike Fischer, Chris Kirby, Ronghua Liu, Honghui Zhu, Hua Zhang, Yuhuan Chen, Yong Sun, Lianfu Zhang⁎, Rong Tsao⁎ Bioaccessibility, cellular uptake and transport of luteins and assessment of their antioxidant activities, Food Chemistry 2018.249:66-76

59.Meng Qingran, Wang Yaqi, Chen Feng, Xiao Tiancun, Zhang, Lianfu* Polysacchar-ides from Diaphragma juglandis fructus: Extraction optimization, antitumor, and immune-enhancement effects, International Journal of Biological Macromolecules, 2018(115):835-45

60.Cheng Yang, Lianfu Zhang∗, Hua Zhang, Qingrui Sun, Ronghua Liu, Jing Li, Leiyan Wu, Rong Tsao. Rapid and Efficient Conversion of AllEastaxanthin to 9Z- and 13ZIsomers and Assessment of Their Stability and Antioxidan Activities, J. Agric. Food Chem. 2017, 65, 818-26

61.Jing Li, Qingrui Sun, Qingran Meng, Lei Wang, Wentao Xiong, Lianfu Zhang∗, Anti-fatigue activity of poly- saccharide fractions from Lepidium meyenii Walp. (maca), International Journal of Biological Macromolecules 95 (2017) 1305–1311

62.Qingran Meng, Haoran Fan, Dan Xu, Waleed Aboshora, Yiyou Tang, Tiancun Xiao &Lianfu Zhang* Superfine grinding improves the bioaccessibility and antioxidant properties of Dendrobium officinal epowders. International Journal of Food Science and Technology 2017, 52, 1440–1451

63.Ying Zou, Waleed Aboshora, Jing Li, Tiancun Xiao and Lianfu Zhang*, Protective Effects of Lepidium meyenii (Maca) Aqueous Extract and Lycopene on Testosterone Propionate-Induced Prostatic Hyperplasia in Mice, Phytotherapy Research 31: 1192–1198 (2017)

64.Qingran Meng, Haoran Fan,Tiancun Xiao Lianfu Zhang, Dan Xu, Antioxidant and antibacterial avtivities of polysaccharides isolated and purified from Diaphragma juglandis fructus, International Journal of Biological Macromolecules, 2017,105:431-7

1.新疆若干特色药材多肽多糖成分制备关键技术及应用示范，新疆维吾尔自治区科学技术奖一等奖，个人排名第三，2022

2.个人奖—中国饮料工业30年科技工作贡献奖，中国饮料工业协会，2023

3.高生理活性番茄红素制备关键技术研究及应用, 中国轻工业联合会技术发明奖一等奖，个人排名第一，2018

4.类胡萝卜素高效制备关键技术及产业化，中国商业联合会科学技术奖一等奖，个人排名第一，2017

5.“青春炽·番茄红——番茄加工科技创新，助力新疆扶贫”获第六届中国国际“互联网+”大学生创新创业大赛“青年红色筑梦之旅”江苏省二等奖，个人排名指导教师第一，2021

1.张连富，曹嘉玲，杨成，李婷婷,一种高AFG、低5-HMF含量的红参制品及其制备方法和应用, ZL202310612533.4, 授权日20250602

2.张连富，马璐璐，张建，刘忠海，刘雯，肖莉，张国玉，一种未完全成熟番茄的资源化利用的方法，国家发明专利，ZL2020 1 1045520.6，授权日20230310

3.张连富，肖源，杨成，一种高乙氧基芸香糖含量的可食用植物微粉及制备方法，国家发明专利ZL 2021 1 1681620.2，授权日2023年10月03日

4.张连富，刘媛媛，杨成，一种低水煮味道的番茄浓浆产品及其制备方法，国家发明专利，ZL 2022 1 0534214.1，授权日2023年04月28日,1/3

5.张连富，余佳浩，国家发明专利，一种以番茄红素三高为特征的番茄粉制品及制备方法，专利号ZL2016 1 0338331.5,授权日2022年12月13日

6.张连富，周仁杰，张建，刘中海，刘雯，肖莉，张国玉，国家发明专利，一种快速高效合成Amadori化合物的方法，专利号ZL2020 1 0515576.7,授权日2022年4月15日

7.ZHANG, LIANFU; ZHANG, SHUQIN; YU JIAHAO. FRUIT AND VEGETABLE PRODUCT BENEFICIAL TO CARDIOVASCULAR HEALTH AND METHOD FOR PREPARING SAME授权发明专利，新加坡，专利号11201709334Y，授权日2021-05-11

8.ZHANG, LIANFU; LI SHUO; YU JIAHAO. FRUIT WINE PRODUCT BENEFICIAL TO HEALTH OF CARDIOVASCULAR SYSTEM AND PREPARATION METHOD THEREOF.授权发明专利，美国，专利号US11,091,728B2，授权日2021-08-17

9.张连富，李硕，余佳浩一种有益心血管系统健康的果酒制品及制备方法，国家发明专利，中国，专利号ZL20178 0004170.9，授权日2021-11-16

10.张连富;余佳浩;张淑琴，一种有降血脂作用的醋洋葱制品及制备方法，国家发明专利，专利号ZL2017 102328688，

11.张连富;熊文慧;周仁杰，一种含有高比例顺式构型番茄红素的果蔬制品及制备方法，国家发明专利，专利号ZL2018101480818

12.张连富，一种可多次开合的包装袋，专利号ZL2019206485856，实用新型

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14.张连富阿布力米提•伊布，孙清瑞，阿吉艾克拜尔•艾萨，徐化能，一种具有缓解体力疲劳功能的富硒、发芽鹰嘴豆膨化产品及制备方法，专利号ZL2014 1 0765642.0,授权日2019年9月17日

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18.张连富，孙庆瑞，闫红晓，碘掺杂TiO2纳米催化剂的水热制备方法及其催化反式类胡萝卜素构型转化的用途，国家发明专利，ZL201510021309.3,授权日2017年11月14日

承担教学任务

本科生: 1.食品科学与工程导论; 2.新生研讨课

留学生(硕士/博士): Functional Food

1、博士研究生

2011级 李靖

2012级 孙清瑞，ABOSHORA WALEED ALI HAMID 瓦力（留学生）

2013级 杨成

2014级 孟庆然, 拉兹 (RAZA HUSNAIN，巴基斯坦）

2015级 余佳浩，伊斯曼（苏丹）

2016级 李唯

2017级 周仁杰

2018级 肖源，SIDDIQUY MAHBUBA（思迪，孟加拉），ASHRAF WAQAS（沃克斯，巴基斯坦），HUSSAIN ARIF（阿里夫，巴基斯坦）

2019级 王芸，KARIM AIMAN（艾曼，巴基斯坦）

2020级 王丹

2021级 曹嘉玲

2022级 李婷婷

2023级：徐小艳，杨杰

2024级：李顺杰，王溢

2、硕士研究生

2003级 李明，隋伟，杜彦山，鲍士宝

2004级 王莲芳，窦春霞，张文斌，胡兴娟

2005级 史玫，崔清波，陈虎，郭媛，张立永

2006级 刘泽龙，毛宝兴，丰渊，孙莹

2007级 曹雯丽，祝艳梅，郝新蕾，熊磊，Kessy. N.Honest（留学生）

2008级 张环伟，门真真，吴海敏，陈杰，李玉会

2009级 闫圣坤，王铭陆，罗阳

2010级 李婧，齐兵，王晓文，祖庭月，张华伟

2011级 李红，李晶，孙涟漪，李帅，Omer Elshareif Elsayd Ahmed 希瑞夫（留学生），Thapa Mallika玛丽卡（留学生），Marilyn 范晓燕（留学生）

2012级 闫红晓，邹莹，倪浩亮

2013级 张晓慧，王磊，余佳浩，牛飞飞

2014级 张淑琴，牛立莎，李露露，冀世敏

2015级 刘会晓，邓可，王青霞

2016级 熊文慧，李硕

2017级 史润东东，瞿东杨，姜欣

2018级 王晓超，马璐璐，徐琳

2019级 王群，刘媛媛，岳洋

2020级 李晨妍，李丽莹，崔宁

2021级 袁蕉蕉，张薛键

2022级 王纪明，俞秀丽，邢佳浩

2023级 李雅楠，肖茗月

2024级 冯艳，吕孟玲，张心松