食品胶体与界面化学

（1）Pickering乳液界面稳定与调控

（2）食品微胶囊体系的构建与应用

（3）活性智能包装材料的构建与应用

一、代表性学术论文：

[1]    Liu, L., Liu, T., Li, G., Tan, Q., Tang, A., Wen, T., Li, Z., Chi, H., Chen, H., Tang, J., & Zhang, X. Z*. (2025). Composite antimicrobial films activated by essential oil Pickering emulsions: Preparation, characterization and application in pork preservation. Food Bioscience, 106591. (IF = 5.9, 二区)

[2]    Wang, D., Liu, L., Liu, T., Zhao, J., Chi, H., Chen, H., Tang, J., & Zhang, X. Z*. (2025). Microcapsules stabilized by cellulose nanofibrils/whey protein complexes and modified with cinnamaldehyde: Characterization and release properties. Food Chemistry, 143094. (IF=9.8，一区)

[3]    Wang, D., Liu, L., Chen, H., Chi, H., Xiang, W., Zhang, Q., Tang, J*., & Zhang, X. Z*. (2024). Fabrication and characterization of Zanthoxylum schinifolium essential oil Pickering emulsion stabilized by bacterial cellulose nanofibrils/whey protein isolate complexes and fortified with cinnamaldehyde. LWT-Food Science and Technology, 116829.(IF=6.6，一区)

[4]    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. (IF=8.5，二区)

[5]    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. (IF = 5.4, 二区)

[6]    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. (IF = 5.1, 二区)

[7]    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. (IF = 12.4, 一区, 高被引)

[8]    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. (IF = 6.6, 一区)

[9]    Lei, Y. J., Zhang X. Z*., 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. (IF = 5.9, 二区)

[10] 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. (IF = 12.4, 一区)

二、主持或参与代表性项目：

[1]    国家自然科学基金委员会，青年基金项目（C类），32502412，香料醛修饰蛋白/多糖复合Pickering界面调控精油微胶囊控释性能的构效机制，2026-01至2028-12，主持；

[2]    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，2024-01至2025-12，主持；

[3]    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，2022-10至2024-12，主持;

[4]    成都孔师傅食品有限公司，企业委托/合作项目，ZH20250097，关于肉制品、果切及蒸肉米粉等产品品质改良的研究子课题，2022-12至2025-12，主持;

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

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。

指导本科生参加“中国大学生酒类创新创意大赛”，获省级三等奖

指导本科生参加2025年全国大学生生命科学竞赛，获省级三等奖

1. Food Safety and Health 期刊助理编辑

2.《乳业科学与技术》、Food Science of Animal Products 杂志青年编委

3. Foods 期刊客座编辑

4. Food Hydrocolloids，Food Research International，Food Bioscience等SCI期刊特邀审稿人