张巧智，博士，副教授，硕士生导师，美国伊利诺伊大学-厄巴纳香槟分校访问学者。毕业于东北农业大学，师从国际食品科学院院士江连洲教授。欧洲过敏与临床免疫学学会（EAACI）会员、中国农业工程学会农产品加工及贮藏工程分会理事会理事、中国食品科学技术学会会员、美国食品科技学会IFT高级会员、《Frontiers in Nutrition》客座编辑、《食品研究与开发》青年编委等。浙江工商大学“西湖学者计划”拔尖人才（2021）、“西湖学者计划”C1类人才（2022）获得者。
主要研究方向：
1. 膳食调控机体黏膜免疫稳态机制；
2. 食品超加工产物致敏性作用；
3. 新蛋白资源利用与致敏安全评价；
4. 低敏、无敏、抗敏食品制造关键技术；
主要学术成果：
主持国家自然科学基金青年项目、“十三五”国家重点研发计划子课题、浙江省基础公益研究计划等国家和省部厅局级项目共5项，作为骨干参与国家自然科学基金重点项目、浙江省自然科学基金重点项目等。相关成果以第一/通讯作者在Journal of Allergy and Clinical Immunology（IF2022=14.2）、Comprehensive Reviews in Food Science and Food Safety（5-year IF=17.1）、Food Hydrocolloids（5-year IF=10.9）、Journal of Agricultural and Food Chemistry（5-year IF=6.3）等国际重要刊物发表学术论文27篇（JCR一区24篇），5-year IF＞10文章5篇，封面文章3篇，单篇被引>100次 5篇，总被引超1300次，H-指数21。申请国家和国际发明专利10余件，授权5件（含国际专利2件）；参编专著1部，科普著作2部。成果获美国食品科技学会IFT Tanner Award 奖、浙江省科技进步二等奖、中国商业联合会科学技术奖特等奖等。多次参加中国食品科学技术学会年会、中国科协青年科学家论坛、美国营养学会年会等国内外重要学术会议并做报告。
个人学术网站: https://www.researchgate.net/profile/Qiaozhi-Zhang
部分代表性论文：
1. Zhang, Q., Wang, H., Zhang, S., et al. Metabolomics identifies phenotypic biomarkers of amino acid metabolism in milk allergy and sensitized tolerance. Journal of Allergy and Clinical Immunology, 2024.（SCI一区，IF2022 =14.2；过敏科学领域顶级期刊）
2. Zhang, Q., Wang, Y., Fu, L. Dietary advanced glycation end-products: Perspectives linking food processing with health implication. Comprehensive Reviews in Food Science and Food Safety, 2020: 1-29. （SCI一区，IF5-year =17.1）
3. Zhang, Q., Cheng, Z., Wang, Y., et al. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications. Critical Reviews in Food Science and Nutrition, 2021, 61(21): 3589-3615. （ESI高被引；SCI一区，IF5-year =11.8）
4. Zhang, Q., Fan, S., Xie, H., et al. Polyphenols from pigmented quinoa as potential modulators of maize starch digestion: Role of the starch-polyphenol inclusion and non-inclusion complexes. Food Hydrocolloids, 2023, 144: 108975. （SCI一区，IF5-year =10.9）
5. Zhang, Q., Huang, Z., Wang, Y., et al. Chinese bayberry (Myrica rubra) phenolics mitigated protein glycoxidation and formation of advanced glycation end-products: A mechanistic investigation. Food Chemistry, 2021, 361: 130102. （SCI一区，IF5-year =8.6）
6. Zhang, Q., Li, H., Cen, C., et al. Ultrasonic pre-treatment modifies the pH-dependent molecular interactions between β-lactoglobulin and dietary phenolics: Conformational structures and interfacial properties. Ultrasonics Sonochemistry, 2021: 105612. （SCI一区，IF5-year =8.0）
7. Huang, Z., Jiang, Y., Li, H., et al. Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of ovalbumin: tracing of advanced glycation end-products and immuno-active peptides. Food Research International, 2023, 169: 112842.（通讯作者；SCI一区，IF5-year =7.7）
8. Zhang, Q., Jiang, Y., Li, H., et al. Parallel generation of extra advanced glycation end-products during co-digestion of whey proteins and α-dicarbonyls in a simulated gastrointestinal model. Food & Function, 2023, 14(11): 5342-5354. （SCI一区，IF5-year =6.5）
9. Zhang, Q., Huang, Z., Li, H., et al. Deciphering changes in the structure and IgE-binding ability of ovalbumin glycated by α-dicarbonyl compounds under simulated heating. Journal of Agricultural and Food Chemistry, 2022, 70(6): 1984-1995.（封面文章；SCI一区，IF5-year =6.3）
10. Zhang, Q., Cheng, Z., Zhang, J., et al. Atmospheric cold plasma treatment of soybean protein isolate: insights into the structural, physicochemical, and allergenic characteristics. Journal of Food Science, 2021, 86: 68–77.（美国食品科技学会IFT Tanner Award 奖）
11. Zhang, Q., Cheng, Z., Wang, Y., et al. Combining Alcalase hydrolysis and transglutaminase-cross-linking improved bitterness and techno-functional properties of hypoallergenic soybean protein hydrolysates through structural modifications. LWT, 2021, 151: 112096.
12. Yu, G., Zhang, Q., Li, H., et al. Effects of allergen‐specific and non‐specific AGEs on the allergenicity of ovalbumin in a mouse model of food allergy. Molecular Nutrition & Food Research, 2022: 2200221.（共同第一作者；封面文章；IF5-year =6.2）
13. Wang, Y., Zhang, Q., Wang, C., et al. Variations in oral microbiota and salivary proteomics reveal distinct patterns in polysensitized individuals. Allergy, 2022, 77(6): 1899-1902. （SCI一区，IF5-year =12.4；过敏科学领域顶级期刊）
联系方式：
地址： 浙江省杭州市浙江工商大学食品与生物工程学院422室
邮箱： qiaozhi1005@outlook.com；zqz1005@mail.zjgsu.edu.cn
