食品胶体与界面科学

（1）纳米纤维素的制备、改性与功能化设计

（2）Pickering乳液界面稳定与调控

（3）食品微胶囊体系的构建与应用

一、代表性学术论文：

[1]    Zhang, X. Z., Wang, Y., Wang, D., Tang, J., & Xu, M. (2024). Synergistic stabilization of garlic essential oil nanoemulsions by carboxymethyl chitosan/Tween 80 and application for coating preservation of chilled fresh pork. International Journal of Biological Macromolecules, 131370. 

[2]    Zhang, X. Z., Wang, D., Liu, L., Jiang, W., Xiang, W., Zhang, Q., & Tang, J. (2024). Microencapsulation of Zanthoxylum schinifolium essential oil through emulsification followed by spray drying: microcapsule characterization and functional evaluation. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 133484. 

[3]    Zhang, X. Z., Wang, D., Liu, S., & Tang, J. (2022). Bacterial Cellulose Nanofibril-Based Pickering Emulsions: Recent Trends and Applications in the Food Industry. Foods, 11(24), 4064. 

[4]    Zhang, X. Z., Wu, Y. H., Li, Y., Li, B., Pei, Y., & Liu, S. L. (2022). Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions. Food Hydrocolloids, 126, 107480. 

[5]    Zhang, X. Z., Li, Y., Li, J., Liang, H., Chen, Y. J., Li, B., Luo, X. G., Pei, Y., & Liu, S. L. (2022). Edible oil powders based on spray-dried Pickering emulsion stabilized by soy protein/cellulose nanofibrils. LWT - Food Science and Technology, 154, 112605.

[6]    Zhang, X. Z., Lei, Y. J., Luo, X. G., Wang, Y. X., Li, Y., Li, B., & Liu, S. L. (2021) Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties. Food Hydrocolloids, 115, 106609. 

[7]    Zhang, X. Z., Luo, X. G., Wang, Y. X., Li, Y., & Liu, S. L. (2020). Concentrated O/W Pickering emulsions stabilized by soy protein/cellulose nanofibrils: influence of pH on the emulsification performance. Food Hydrocolloids, 108, 106025. 

[8]     Zhang, X. Z., Zhou, J., Chen, J. H., Li, B., Li, Y., & Liu, S. L. (2019). Edible foam based on Pickering effect of bacterial cellulose nanofibrils and soy protein isolates featuring interfacial network stabilization. Food Hydrocolloids, 100, 105440. 

[9]    Zhang, X. Z., Liu, Y. L., Wang, Y. X., Luo, X. G., Li, Y., Li, B., Wang, J., & Liu, S. L. (2019). Surface modification of cellulose nanofibrils with protein nanoparticles for enhancing the stabilization of O/W Pickering emulsions. Food Hydrocolloids, 97, 105180. 

[10]   Lei, Y. J., Zhang X. Z(通讯)., Li J, Chen, Y. J., Liang, H. S., Li, Y., Li, B., Luo, X. G., Pei, Y., & Liu, S. L. (2022). Nanocellulose from bamboo shoots as perfect pickering stabilizer: Effect of the emulsification process on the interfacial and emulsifying properties. Food Bioscience, 101596. 

二、主持或参与代表性项目：

[1]    四川省科学技术厅，四川省青年基金项目，2024NSFSC1263，细菌纤维素纳米纤维/乳清分离蛋白稳定高内相Pickering乳液的构建、稳定机理及其3D打印食品中的应用研究，主持；

[2]    资阳市尤特薯品开发有限公司, 委托/合作项目, H242297，红薯叶保鲜加工技术开发，主持;

[3]    四川省科学技术厅，四川省科技计划重点研发项目，2023YFN0015，基于分子动态调控技术提升油炸肉类预制菜品质的研究与应用示范，2023-01 至 2025-12, 100万元，在研，参与;

[4]    西华大学，西华大学人才引进项目，Z222040，基于Pickering乳液喷雾干燥法制备青花椒精油微胶囊及其性能研究，主持;

[5]    国家自然科学基金委员会，面上项目，32072177，水包水Pickering乳液界面调控与益生菌微囊结构的关联及其构效优化机制，参与

主要承担食品科学与工程专业、食品质量与安全专业《食品化学与营养学》、《食品机械与设备》、《食品原料学》、《食品营养调查课程设计》、《乳制品加工技术》课程的教学工作。

1. Food Safety and Health期刊助理编辑

2.《乳液科学与技术》杂志青年编委

3. Foods期刊客座编辑

4. Food Hydrocolloids，Cellulose，Food Bioscience，Food and Bioprocess Technology等SCI期刊特邀审稿人