张慧娟｜北京农学院｜学者主页

2026

不同包装材料对西兰花贮藏品质的影响研究

柳若彤，陈怀勐，韩冀远，张慧娟，舒畅，周婧，陈湘宁

《保鲜与加工》

2026

基于十六烷基聚左旋多巴磁性复合材料的固相萃取-高效流相色谱法测定茶饮品中黄酮醇类化合物

孙亚梅，黄琼兰，刘惠玲，颜俊琨，张慧娟

《分析科学学报》

2026

The mechanism of peptide composition-mediated polymorphism of gluten amyloid fibril aggregates: Structural characterization and morphological analysis.

Yulin Feng, Jie Ren, Huijuan Zhang

Food Chemistry

DOI

2026

Research progress on molecular mechanism, structure-function relationship and application of salt ions regulating plant protein fibrils.

Xiao-Min Wang, Yin-Chu Liu, Xiao Liu, Ren Li, Huijuan Zhang

Food Research International

DOI

2026

Recent advances in the construction of micro/nanofibres based on food-derived biopolymers using solution blown spinning technology: A review.

Meng-Meng Zhang, Ren Li, Yin-Chu Liu, Huijuan Zhang

Food Research International

DOI

2026

Trans-2-hexenal improves cherries postharvest quality by inhibiting Botrytis cinerea growth and modulating surface fungal communities

Lingling Zhang, Siwen Wang, Chang Shu, Jing Zhou, Hongru Zhang, Ruotong Liu, Xiangning Chen, Huijuan Zhang

Food Control

DOI

2025

A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein

Ren Li, Tiancong Song, Yulin Feng, Meng-Meng Zhang, Huijuan Zhang, Jing Wang

Food Hydrocolloids

DOI

2025

Investigation of self-assembly mechanism of gluten protein amyloid fibrils and molecular characterization of structure units.

Yulin Feng, Ren Li, Huijuan Zhang, Jing Wang

Food Chemistry

DOI

2025

Deep eutectic solvents for sustainable protein processing: Applications, mechanisms, and future perspectives.

Yin-Chu Liu, Xiao Liu, Ren Li, Yulin Feng, Huijuan Zhang, Yiping Liang

Food Chemistry

DOI

2025

High internal phase emulsion system for curcumin delivery co-constructed by wheat gluten amyloid fibrils and Lycium barbarum polysaccharide.

Ren Li, Rui Kang, Ru-Meng Li, Sai Cui, Huijuan Zhang

Food Research International

DOI

2025

Microfluidic-spun pea protein aerogel fibers for photocatalytic antibacterial activity and banana preservation

Ren Li, Yulin Feng, Tiancong Song, Xiao Liu, Yin-Chu Liu, Wenhao Ma, Huijuan Zhang, Jing Wang

Food Packaging and Shelf Life

DOI

2024

益生菌稳态化递送领域取得新进展

张慧娟

《中国食品报》

2024

基于机器学习算法构建酱卤肉货架期预测模型

张慧娟，黄千里，徐宝才

《食品研究与开发》

2024

Photocatalytic rice bran protein/carboxymethyl cellulose/ZrO2 fiber produced by microfluidics: Formation mechanism, bacteriostasis and strawberry preservation.

Ren Li, Wenhao Ma, Yulin Feng, Meng-Meng Zhang, Huijuan Zhang, Jing Wang

Food Chemistry

DOI

2024

Construction of wheat gluten amyloid fiber/lutein complex delivery system: Formation mechanism, in vitro bioaccessibility, and photothermal stability

Tiancong Song, Ren Li, Meng-Meng Zhang, Rui Kang, Huijuan Zhang, Jing Wang

Food Bioscience

DOI

2024

Corrigendum to “Physicochemical characterization of a zein prepared using a novel aqueous extraction technology and tensile properties of the zein film” [Ind. Crops Prod. 130 (2019) 57–62]

Zelong Liu, Xue Cao, Shun-Cheng Ren, Jing Wang, Huijuan Zhang

Industrial crops and products (Print)

DOI

2024

Inhibiting hydrolytic enzyme activity and slowing carbohydrate digestion using lotus seed epicarp phenolic extracts

Congcong Wang, Rui-jiao Chen, Lingxiao Gong, Hong Xu, Jie Liu, Huijuan Zhang

Natural Product Research

DOI

2024

Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber

Ren Li, Yulin Feng, Sen Zhang, Huijuan Zhang, Fei-Yue Ren, Jie Liu, Jing Wang

Journal of Food Engineering

DOI

2024

Comprehensive review of dysphagia and technological advances in dysphagia food.

Xiao Liu, Yulin Feng, Ren Li, Huijuan Zhang, Fei-Yue Ren, Jie Liu, Jing Wang

Food Research International

DOI

2024

Proteomic Analysis Unveils the Protective Mechanism of Active Modified Atmosphere Packaging Against Senescence Decay and Respiration in Postharvest Loose-Leaf Lettuce

Lili Weng, Jiyuan Han, Ruhui Wu, Wei Liu, Jing Zhou, Xiangning Chen, Huijuan Zhang

Agriculture

DOI

2024

Natural Phenolic‐Metal Framework Strengthened Mesona Chinensis Polysaccharides Microgels for Improved Viability of Probiotics to Alleviate the Liver Injury and Gut Microbiota Dysbiosis

Huijuan Zhang, Jipeng Zhang, Bin Liu, Jie Xiao, Martien A. Cohen Stuart, Guohua Hou, Hongru Zhang, Shuang Liang, Zekun Li, Qimeng Wang, Shanan Chen, Pinglan Li, Xing Li, Yuan Li

Advanced Functional Materials

DOI

2023

干热处理对黑麦麸理化性质及消化特性的影响

张慧娟，冯雪佳，王静

《食品科学技术学报》

2023

一种超高压方便粳米饭鉴别方法的建立与验证

张慧娟，潘见，谢慧明

《食品工业》

2023

Effect of non-covalently bound polyphenols on the structural and functional properties of wheat germ protein

Jie Liu, Yi-Man Zhang, Jia-Yuan Liu, Huijuan Zhang, Ling-Xiao Gong, Zhao-Feng Li, Hongzhi Liu, Zi-Yuan Wang

Food Hydrocolloids

DOI

2021

一种波杂饮料的工艺研发

张慧娟，段雅文，隋妙，王静

《食品研究与开发》

2021

白酒地域特征鉴别技术研究进展

鲁祥凯，杨彪，樊保民，孙辉，张慧娟，孙啸涛

《食品科学》

2021

超高压处理对热鲜猪肉中乳酸的影响

张慧娟，潘见

《食品工业》

2021

含CO的气调包装协同超高压对冷却猪肉杀菌护色效果的研究

张慧娟，潘见

《食品研究与开发》

2020

红米水酒发酵工艺的研究

张慧娟，王悦，隋妙，徐虹

《食品研究与开发》

2019

膳食纤维与阿魏酸复配对面团和面筋蛋白性质的影响

王红娜，曹欣然，黄莲燕，张慧娟，刘英丽，王静

《食品科学》

2018

燕麦麸皮添加量对面团流变特性及面筋蛋白结构的影响

黄莲燕，王红娜，张小爽，张慧娟，王静

《食品工业科技》

2018

麸皮生物改性对面团和面筋蛋白性质的影响

张慧娟，张小爽，黄莲燕，张君慧，王静

《食品研究与开发》

2018

小麦麸皮对面团及面筋蛋白特性的影响

安兆鹏，王然，赵文哲，黄莲燕，张小爽，张慧娟，王静

《食品研究与开发》

2017

青稞面条品质改良的研究

张慧娟，黄莲燕，张小爽，王静

《食品研究与开发》

2015

溶氧对红曲菌发酵生物合成橙色素的影响

张慧娟，朱效刚，毛鹏，牛国强，赵杰，许赣荣

《食品科学技术学报》

2015

响应面优化微波辅助提取甜菜红色素及其稳定性研究

刘英丽，李福芳，张慧娟，王静，邸斯婕

《食品研究与开发》

2015

超高压番茄汁体外消化中活性成分溶出研究

赵斌，潘见，张恩广，张慧娟

《食品工业》

2013

燕麦肽的制备、抗氧化性及其对α-淀粉酶抑制作用的研究

庞小一，王静，张慧娟，刘英丽，李佳南，姜国庆

《食品工业科技》

2013

卵黄高磷蛋白乳化性的研究进展

陈海英，张慧娟，金亚美，段翔，杨哪，徐学明

《食品与发酵工业》

2012

糙米蛋白及其酶解产物对喂食高脂饲料叙利亚金仓鼠脂质代谢的影响

张慧娟，Wally Yokoyama，张晖

《食品与发酵工业》

DOI

2006

红曲色素的制备及HPLC和LC/MS检测方法

张慧娟，陶冠军，陈蕴，许赣荣

《食品研究与开发》

2005

红曲橙色素的提取及其稳定性研究

张慧娟，沈良俊，许赣荣，陈蕴

《食品与发酵工业》

DOI

2003

凝固型发酵酸豆奶新工艺探讨

杜云建，赵玉巧，张慧娟，李俊霞

《食品工业》

精选作品

期刊论文

不同包装材料对西兰花贮藏品质的影响研究

基于十六烷基聚左旋多巴磁性复合材料的固相萃取-高效流相色谱法测定茶饮品中黄酮醇类化合物

The mechanism of peptide composition-mediated polymorphism of gluten amyloid fibril aggregates: Structural characterization and morphological analysis.

Research progress on molecular mechanism, structure-function relationship and application of salt ions regulating plant protein fibrils.

Recent advances in the construction of micro/nanofibres based on food-derived biopolymers using solution blown spinning technology: A review.

Trans-2-hexenal improves cherries postharvest quality by inhibiting Botrytis cinerea growth and modulating surface fungal communities

A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein

Investigation of self-assembly mechanism of gluten protein amyloid fibrils and molecular characterization of structure units.

Deep eutectic solvents for sustainable protein processing: Applications, mechanisms, and future perspectives.

High internal phase emulsion system for curcumin delivery co-constructed by wheat gluten amyloid fibrils and Lycium barbarum polysaccharide.

Microfluidic-spun pea protein aerogel fibers for photocatalytic antibacterial activity and banana preservation

益生菌稳态化递送领域取得新进展

基于机器学习算法构建酱卤肉货架期预测模型

Photocatalytic rice bran protein/carboxymethyl cellulose/ZrO2 fiber produced by microfluidics: Formation mechanism, bacteriostasis and strawberry preservation.

Construction of wheat gluten amyloid fiber/lutein complex delivery system: Formation mechanism, in vitro bioaccessibility, and photothermal stability

Corrigendum to “Physicochemical characterization of a zein prepared using a novel aqueous extraction technology and tensile properties of the zein film” [Ind. Crops Prod. 130 (2019) 57–62]

Inhibiting hydrolytic enzyme activity and slowing carbohydrate digestion using lotus seed epicarp phenolic extracts

Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber

Comprehensive review of dysphagia and technological advances in dysphagia food.

Proteomic Analysis Unveils the Protective Mechanism of Active Modified Atmosphere Packaging Against Senescence Decay and Respiration in Postharvest Loose-Leaf Lettuce

Natural Phenolic‐Metal Framework Strengthened Mesona Chinensis Polysaccharides Microgels for Improved Viability of Probiotics to Alleviate the Liver Injury and Gut Microbiota Dysbiosis

干热处理对黑麦麸理化性质及消化特性的影响

一种超高压方便粳米饭鉴别方法的建立与验证

Effect of non-covalently bound polyphenols on the structural and functional properties of wheat germ protein

一种波杂饮料的工艺研发

白酒地域特征鉴别技术研究进展

超高压处理对热鲜猪肉中乳酸的影响

含CO的气调包装协同超高压对冷却猪肉杀菌护色效果的研究

红米水酒发酵工艺的研究

膳食纤维与阿魏酸复配对面团和面筋蛋白性质的影响

燕麦麸皮添加量对面团流变特性及面筋蛋白结构的影响

麸皮生物改性对面团和面筋蛋白性质的影响

小麦麸皮对面团及面筋蛋白特性的影响

青稞面条品质改良的研究

溶氧对红曲菌发酵生物合成橙色素的影响

响应面优化微波辅助提取甜菜红色素及其稳定性研究

超高压番茄汁体外消化中活性成分溶出研究

燕麦肽的制备、抗氧化性及其对α-淀粉酶抑制作用的研究

卵黄高磷蛋白乳化性的研究进展

糙米蛋白及其酶解产物对喂食高脂饲料叙利亚金仓鼠脂质代谢的影响

红曲色素的制备及HPLC和LC/MS检测方法

红曲橙色素的提取及其稳定性研究

凝固型发酵酸豆奶新工艺探讨

会议论文

面团形成过程中麦谷蛋白大聚体(GMP)的动态变化规律

研究方向