【學術簡介】 學習經曆： 2009.09-2013.07，西北農林科技大學，食品科學與工程專業，學士； 2013.09-2016.07，西北農林科技大學，食品科學專業，碩士； 2016.09-2020.06，西北農林科技大學，農業機械化工程專業，博士。 教學及研究經曆： 2020年8月至今，beat365在线体育，食品與生物工程學院，教師。 【研究領域】 1. 天然産物的分離純化； 2. 食品物理殺菌（射頻）。 【主要論著】 代表論文： 1. Song, YY; Zhang, LH* ; Dong, LM; Li, HT; Yu, ZP *; Liu, Y; Lv, GJ; Ma, HL. pH-Responsive Smart Wettability Surface with Dual Bactericidal and Releasing Properties. ACS Applied Materials & Interfaces, 2021, 13: 46065-46075. 2. Zhang, Lihui ; Ma, Haile ; Wang, Shaojin*. Pasteurization mechanism of S. aureus ATCC 25923 in walnut shells using radio frequency energy at lab level. LWT-Food Science and Technology, 2021, 143,111129. 3. Zhang, L., Lan, R., Zhang, B., Erdogdu, F., Wang, S*. A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products. Critical Reviews in Food Science and Nutrition. 2021, 61: 380-394. 4. Zhang, L., Hou, L.X., Zhang, S., Kou, X.X., Li, R., Wang, S*. Mechanism of S. aureus ATCC 25923 in response to heat stress under different water activity and heating rates. Food Control. 2020. 108: 106837. 5. Zhang, L., Lyng, J.G., Xu, R.Z., Zhang, S., Zhou, X., Wang, S*. Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival. Food Control. 2019. 102:197-205. 6. Zhang, L., Kou, X., Zhang, S., Cheng, T., Wang, S*. Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells. International Journal of Food Microbiology. 2018. 266: 282-286. 7. Zhang, L., Wang, S*. Bacterial community diversity on in-shell walnuts from six representative provinces in China. Scientific Reports. 2017. 10054. 8. Zhang, L., Wang, L., Yi, L.H., Wang, X., Zhang, Y., Liu, J.Y., Guo, X., Liu, L., Shao, C.E., Lu, X.* A novel antimicrobial substance produced by Lactobacillus rhamnous LS8. Food Control. 2017. 73:754-760. 代表著作： 【科研項目】 江蘇省青年自然科學基金（BK20220523），2022/7-2025/7，主持。 【指導本科生人數】 指導本科生畢業論文1人 【以上資料更新日期】 2022年8月 |
