章悦，女，博士，研究员，博士生导师。2011年获物理化学博士学位，2006年毕业于武汉大学化学基地班，2011年获武汉大学化学与分子科学学院物理化学博士学位，2011-2018年，先后在田纳西大学与内布拉斯加大学林肯分校从事博士后研究及担任助理教授，现为内布拉斯加大学林肯分校兼职教授及博士生导师，已指导培养博士硕士并联合培养研究生及高级访问学者多名。

        主要研究方向为食品功能性微纳结构、食品大分子材料的物理化学以及功能性食品的开发，2020年获批“食品微纳结构仿真制造”校级创新团队。在食品领域顶级期刊《Trends in Food Science & Technology》(IF=16.0)、《Food hydrocolloids》(IF=11.5)、《Journal of Agricultural and Food Chemistry》、《Food Chemistry》等国际知名SCI期刊发表论文70余篇，共计被引用超过3000次。

        担任《International Journal of Biological Macromolecules》（中科院一区，IF=8.0）《Journal of Agriculture and Food Research》《Frontiers in Nutrition》等国际期刊副主编或编辑。与美国可口可乐、康尼格拉、日本丘比公司、中国烟草等大型食品企业有着深入项目合作。主持国家自然科学基金项目与省基金项目若干。

  主要研究兴趣：

1） 功能性微纳结构仿真制造的工艺和技术

2） 微纳结构界面组装规律与食品组分的相互作用机制及应用

2） 食品纳米技术的应用及其安全性，如药物靶向递送、纳米抗菌膜、纳米喷雾等

3） 基于食品大分子的功能应用，如食品胶黏剂、功能性饮料、无麸质食品、药用水凝胶、3D打印食品等

 联系方式：zhangyue@zjgsu.edu.cn

近年部分代表性研究论文(*corresponding author, #advisee)：

[1] Zhang, Y.*, Guo, Y.^#, Liu, F.^#, and Luo, Y. Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives. Food Chemistry, 2023, 403, 134353.

[2] Feng, S.^#, Guo, Y.^#, Liu, F.^#, Li, Z.^#, Chen, K., Handa, A., and Zhang, Y.* The impacts of complexation and glycated conjugation on the performance of soy protein isolate-gum Arabic composites at the o/w interface for emulsion-based delivery systems. Food Hydrocolloids, 2023, 135, 108168.

[3] Feng, S.^#, Zhang, S., Jiang, M.^#, Liu, F.^#, Li, Z.^#, Chen, K., and Zhang, Y.* Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates. International Journal of Biological Macromolecules, 2023, 233, 123554.

[4] Wang, L.^#; Rose, D.; Rao, P.; Zhang, Y.*, Development of prolamin-based composite nanoparticles for controlled release of sulforaphane，Journal of Agricultural and Food Chemistry, 2020, 68(46), 13083-13092.

 [5] Xie, L.^#; Nishijima, N.; Oda, Y.; Handa, A.; Majumder, K.; Xu, C.; Zhang, Y.*, Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta，LWT 2020, 122, 109031.

 [6] Chen, LC.; Zhang, SY.; Zi, Y.; Zhao, HM; Wang, HY.; Zhang, Y.*; Functional coix seed protein hydrolysates as a novel agent with potential hepatoprotective effect, Food&Function, 2020, 11(11), 9495-9502. (Front Cover Paper)

 [7] Burger, T.^#; Zhang, Y.*, Recent progress in the utilization of pea protein as an emulsifier for food applications，Trends in Food Science & Technology 2019, 86, 25-33.

 [8] Wang, L.^#; Zhang, Y.*, Heat-induced self-assembly of zein nanoparticles: fabrication, stabilization and potential application as oral drug delivery. Food Hydrocolloids 2019, 90, 403-412.

 [9] Han, A. ^#; Romero, H.M.; Nishijima, N.; Ichimura, T.; Handa, A.; Xu, C.; Zhang, Y.*, Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter. Food Hydrocolloids 2019, 87, 287-296.

 [10] Huang S.^#; Yao, J., Chu, X., Liu, Y., Xiao, Q.*, Zhang, Y.*, One-step facile synthesis of nitrogen-doped carbon dots: a ratiometric fluorescent probes for evaluation of acetylcholinesterase activity and detection of organophosphorus pesticides in tap water and food. Journal of Agricultural and Food Chemistry, 2019, 67(40), 11244-11255.