张宇昊，男，西南大学教授，博士生导师，院长，国家重大人才计划青年人才，重庆市高等学校优秀人才，重庆市科学技术带头人（后备人选），入选2023全球前2%顶尖科学家榜单。主要从事动物性食品蛋白高值利用和食品胶体化学方面研究。主持国家重点研发计划任务3项，国家自然科学基金4项，重庆市技术创新与应用发展专项重点项目、基础与前沿重点项目、农业技术创新项目等省级和横向项目20余项。获得中华农业科技奖科学研究成果一等奖、重庆市科技进步二等奖、中国商业联合会特等奖、中国食品科学技术学会科技创新奖杰出青年等奖项。以第一或通讯作者发表学术论文180余篇，其中SCI论文120余篇，曾入选ESI热点论文2篇，ESI高被引论文9篇，封面论文6篇，申请或授权发明专利20余件，参与制定地方标准2项。

联系方式：重庆市北碚区天生路2号（西南大学食品科学学院）； Email: zhy1203@163.com

工作经历：

2019-至今   西南大学食品科学学院  教授  院长；

2016-2019   西南大学食品科学学院  教授  副院长；

2015-2016   西南大学食品科学学院  教授  系主任；

2012-2015   西南大学食品科学学院  副教授  系主任；

2011-2012   丹麦哥本哈根大学访问学者；

2009-2012   西南大学食品科学学院  副教授

2007-2009   西南大学食品科学学院  特聘副教授

2004-2007   中国农业科学院农产品加工所，农产品质量与食物安全，博士；

2001-2004   河北农业大学，农产品加工及贮藏工程，硕士；

1997-2001   河北农业大学，食品科学与工程，本科。

主要研究方向：

动物性蛋白质功能及其构效

动物性食品加工副产物利用

食品营养和胶体递送

水产品加工

近五年主持的代表性纵向项目：

[1] 十四五国家重点研发计划任务：水煮鱼加工过程中品质形成机制及调控技术（2021YFD21001005），2022-2026；

[2] 十三五国家重点研发计划任务：典型化学加工条件下蛋白质类分子间相互作用与品质功能调控机制（2016YFD0400203），2016-2020；

[3] 国家自然科学基金面上项目：基于整体网络调控的低内相鱼源明胶乳液稳定机制（32372353），2024-2027；

[4] 国家自然科学基金面上项目：微波-快速冻融耦合处理清洁诱导鱼皮胶原明胶化的分子机制（31972102），2020-2023；

[5] 国家自然科学基金面上项目：调制鱼冷藏过程导致熟化后鱼肉质构劣变的机理（31671881），2017-2020；

[6] 重庆市技术创新与应用发展专项重点项目：川渝菜肴食品工业化生产关键技术研究及产业化示范（cstc2021jscx-cylhX0014），2021-2023；

[7] 重庆市水产科技创新联盟重点科技创新攻关项目：预制烤鱼品质提升关键技术研究（CQFTIU2022-13），2023-2024；

[8] 重庆市农业农村委员会农业科技创新项目：重组胶原类火锅菜肴关键技术研究与产业示范（4322300197），2022-2023；

[9] 重庆市技术创新与应用发展专项重点项目：疫情期间生鲜动物性食品保供关键技术集成应用（cstc2020jscx-dxwtBX0004），2020；

[10] 重庆市基础与前沿项目：不同离子强度下磷脂影响肌球蛋白凝胶特性机制研究（cstc2018jcyjA0939），2018-2020；

近2年代表性论文（2022—至今）：

[1] Hai Chen, Mengji Hu, Xiaoyi Tan, Xueer Han, Junlu Gao, Liang Ma, Yuhao Zhang*, Facile approach to fabricate stable multi-chamber colloid particles for compartmentalized encapsulation and reaction control of incompatible molecules[J]. Chemical Engineering Journal, 2023, 475, 146029.

[2] Hongjie Dai, Yuyuan Luo, Yue Huang, Liang Ma, Hai Chen, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Yuhao Zhang*, Recent advances in protein-based emulsions: The key role of cellulose. Food Hydrocolloids, 2023, 136, 108260. (ESI高被引论文)

[3] Hongjie Dai, Yuan Chen, Hai Chen, Yu Fu, Liang Ma, Hongxia Wang, Yong Yu, Hankun Zhu, Yuhao Zhang*, Gelatin films functionalized by lignocellulose nanocrystals-tannic acid stabilized Pickering emulsions: Influence of cinnamon essential oil. Food Chemistry, 2023, 401, 134154. (ESI高被引论文)

[4] Meihong Guo, Yu Fu*, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Yuhao Zhang*. Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect. Journal of Agricultural and Food Chemistry, 71(22), 2023, 8558-8568. (封面论文)

[5] Hongxia Wang, Xianyou Lin, Juncheng Zhu, Yuxin Yang, Shihao Qiao, Bo Jiao, Liang Ma, Yuhao Zhang*, Encapsulation of lutein in gelatin type A/B-chitosan systems via tunable chains and bonds from tweens: Thermal stability, rheologic property and food 2D/3D printability. Food Research International, 2023, 173, 113392.

[6] Hongxia Wang, Chaoyang Wu, Juncheng Zhu, Yang Cheng, Yuxin Yang, Shihao Qiao, Bo Jiao, Liang Ma, Yu Fu, Hai Chen, Hongjie Dai, Yuhao Zhang*, Stabilization of capsanthin in physically-connected hydrogels: Rheology property, self-recovering performance and syringe/screw-3D printing. Carbohydrate Polymers, 2023, 319, 121209.

[7] Xin Feng, Yi Sun, Hongxia Tan, Liang Ma, Hongjie Dai, Yuhao Zhang*, Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity. Food Chemistry, 2023, 413, 135653.

[8] Fuhuan Yuan, Yu Fu*, Liang Ma, Hankun Zhu, Yong Yu, Xin Feng, Yi Sun, Hongjie Dai, Xin Liu, Zhengfang Liu, Yuhao Zhang*, Calcium-chelating peptides from rabbit bone collagen: Characterization, identification and mechanism elucidation. Food Science and Human Wellness, 2023.

[9] Perpetual Ogechi Onyeaka, Hongjie Dai, Xin Feng, Hongxia Wang, Yu Fu, Yong Yu, Hankun Zhu, Hai Chen, Liang Ma, Yuhao Zhang*, Effect of different types of nanocellulose on the structure and properties of gelatin films. Food Hydrocolloids, 2023, 144, 108972.

[10] Hongjie Dai, Tianyi Lv, Difei Dai, Yuyuan Luo, Liang Ma, Yuhao Zhang*, Preparation and physicochemical properties of nanocellulose lightweight porous materials: The regulating effect of gelatin. Food Chemistry, 2023, 426, 136497.

[11] Hai Chen*, Jiang Xie, Mengji Hu, Xueer Han, Yu Fu, Hongjie Dai, Liang Ma, Yuhao Zhang*, In vivo biosynthesis of nutritional holoferritin nanoparticles: Preparation, characterization, iron content analysis, and synthetic pathway. Food Chemistry, 2023, 414, 135692.

[12] Mi Tang, Yi Sun, Xin Feng, Liang Ma, Hongjie Dai, Yu Fu, Yuhao Zhang*, Regulation mechanism of ionic strength on the ultra-high freeze-thaw stability of myofibrillar protein microgel emulsions. Food Chemistry, 2023, 419, 136044.

[13] Xin Feng, Hongjie Dai, Hongxia Tan, Mi Tang, Liang Ma, Yuhao Zhang*, Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies. Food Hydrocolloids, 2023, 139, 108592.

[14] Xin Feng, Yi Sun, Hongxia Tan, Liang Ma, Hongjie Dai, Yuhao Zhang*, Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: the leading role of viscosity. Food Chemistry, 2023, 413, 135653.

[15] Hongjie Dai, Yi Sun, Xin Feng, Liang Ma, Hai Chen, Yu Fu, Hongxia Wang, Yuhao Zhang*, Myofibrillar protein microgels stabilized high internal phase Pickering emulsions with heat-promoted stability. Food Hydrocolloids, 2023, 138, 108474.

[16] Hai Chen, Xiaoyi Tan, Mengji Hu, Jiang Xie, Xueer Han, Yong Yu, Hankun Zhu, Hongxia Wang, Yuhao Zhang*, Genipin-mediated subunit-subunit crosslinking of ferritin nanocages: Structure, properties, and its application for food bioactive compound sealing. Food Chemistry, 2023, 411, 135437.

[17] Hongxia Wang*, Zhiying Ouyang, Yang Cheng, Juncheng Zhu, Yuxin Yang, Liang Ma, Hongjie Dai, Hai Chen, Jia Yu, Shihao Qiao, Yuhao Zhang*. Structure maintainability of safflomin/betanin incorporated gelatin-chitooligosaccharide complexes based high internal phase emulsions and its combinational 3D printing[J]. Food Hydrocolloids, 2023, 138, 108393.

[18] Hongxia Wang^#, Yang Cheng^#, Juncheng Zhu, Zhiying Ouyang, Mi Tang, Liang Ma, Yuhao Zhang*, High temperature induced stable gelatin-gardenia blue system with hyperchromic effect and its food application in 2D writing/printing and 3D printing [J]. Food Chemistry, 2023, 401, 134119.

[19] Hai Chen, Yi Sun, Xin Feng, Liang Ma, Hongjie Dai, Hongxia Wang, Hankun Zhu, Yong Yu, Yuhao Zhang*, Thermal-induced-stable high internal phase emulsion for lycopene encapsulation and delivery: Pre-heat treatment mediated facilitation on the isomerization, stabilization, and release of lycopene. LWT-Food Science and Technology, 2023, 187, 115319.

[20] Hai Chen*, Xiaoyi Tan, Xueer Han, Liang Ma, Hongjie Dai, Yu Fu, Yuhao Zhang*, Ferritin nanocage based delivery vehicles: From single-, co- to compartmentalized- encapsulation of bioactive or nutraceutical compounds. Biotechnology Advances, 2022, 61, 108037.

[21] Xiaozhou Xia, Yu Fu*, Liang Ma, Hankun Zhu, Yong Yu, Hongjie Dai, Jiadong Han, Xin Liu, Zhengfang Liu, Yuhao Zhang*, Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect [J]. Journal of Agricultural and Food Chemistry, 2022, 70(38), 12143-12155. (封面论文)

[22] Xin Feng, Hongjie Dai, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Hai Chen, Liang Ma, Yuhao Zhang*. Regulation mechanism of nanocellulose with different morphologies on the properties of low-oil gelatin emulsions: Interfacial adsorption or network formation?. Food Hydrocolloids, 2022, 133, 107960.

[23] Hongxia Wang¹*, Zhiying Ouyang¹, Ludan Hu, Yang Cheng, Juncheng Zhu, Liang Ma, Yuhao Zhang*, Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing. Food Chemistry, 2022, 397, 133725.

[24] Hai Chen, Liang Ma, Hongjie Dai, Yu Fu, Xueer Han, Yuhao Zhang*. The construction of self-protective ferritin nanocage to cross dynamic gastrointestinal barriers with improved delivery efficiency. Food Chemistry, 2022, 397, 133680.

[25] Ling Mao, Liang Ma, Yu Fu, Hai Chen, Hongjie Dai, Hankun Zhu, Hongxia Wang, Yong Yu, Yuhao Zhang*. Transglutaminase modified type A gelatin gel: the influence of intra-molecular and inter-molecular cross-linking on structure-properties. Food Chemistry, 2022, 395, 133578.

[26] Xin Feng, Hongjie Dai, Yong Yu, Yan Wei, Hongxia Tan, Mi Tang, Liang Ma, Yuhao Zhang*, Adjusting the interfacial property and emulsifying property of cellulose nanofibrils by ultrasonic treatment combined with gelatin addition. Food Hydrocolloids, 2022, 133, 107905.

[27] Ling Mao, Hongjie Dai, Jie Du, Xin Feng, Liang Ma, Hankun Zhu, Hai Chen, Hongxia Wang, Yuhao Zhang*. Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability. Innovative Food Science & Emerging Technologies, 2022, 78, 103011.

[28] Yang Cheng, Yu Fu, Liang Ma, Pei Lay Yap, Dusan Losic, Hongxia Wang*, Yuhao Zhang*, Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing. Food Hydrocolloids, 2022, 132, 107855.

[29] Hongjie Dai, Lin Peng, Hongxia Wang, Xin Feng, Liang Ma, Hai Chen, Yong Yu, Hankun Zhu, Yuhao Zhang*, Improved properties of gelatin films involving transglutaminase cross-linking and ethanol dehydration: The self-assembly role of chitosan and montmorillonite. Food Hydrocolloids, 2022, 132, 107870.

[30] Yu Fu, Chongyang Li, Qiang Wang, Ruichang Gao, Xixi Cai, Shaoyun Wang*, Yuhao Zhang*, The protective effect of collagen peptides from bigeye tuna (Thunnus obesus) skin and bone to attenuate UVB-induced photoaging via MAPK and TGF-β signaling pathways. Journal of Functional Foods, 2022, 93, 105101.

[31] Hai Chen, Xueer Han, Yu Fu, Hongjie Dai, Hongxia Wang, Liang Ma, Yuhao Zhang*, Compartmentalized chitooligosaccharide/ferritin particles for controlled co-encapsulation of curcumin and rutin. Carbohydrate Polymers, 2022, 290: 119484.

[32] Yong Yu, Mi Tang, Hongjie Dai, Xin Feng, Liang Ma, Yuhao Zhang*, Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process. Food Chemistry, 2022, 388, 132881.

[33] Hai Chen, Liang Ma, Hongjie Dai, Yu Fu, Hongxia Wang, Yuhao Zhang*, Advances in Rational Protein Engineering toward Functional Architectures and Their Applications in Food Science. Journal of Agricultural and Food Chemistry. 2022, 70(15): 4522-4533. (封面论文)

[34] Xin Feng, Tingwei Liu, Liang Ma, Hongjie Dai, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Hongxia Tan, Yuhao Zhang*. A green extraction method for gelatin and its molecular mechanism. Food Hydrocolloids, 2022, 124, 107344.

[35] Fali Luo, Yu Fu *, Liang Ma, Hongjia Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Yong Hou, Yuhao Zhang*. Exploration of dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from silkworm pupae (Bombyx mori) proteins based on in silico and in vitro assessments. Journal of Agricultural and Food Chemistry, 2022, 70(12), 3862-3871. (封面论文)

[36] Chongyang Li, Yu fu *, Hongjie Dai, Qiang Wang, Ruichang Gao, Yuhao Zhang*. Recent progress in preventive effect of collagen peptides on photoaging skin and action mechanism. Food Science and Human Wellness. 2022, 11(2), 218-229. (ESI高被引论文)

[37] Peng Lin, Hongjie Dai, Hongxia Wang, Hankun Zhu, Liang Ma, Yong Yu, Yu Fu, Xin Feng, Jie Du, Yuhao Zhang*. Effect of different dehydration methods on the properties of gelatin films. Food Chemistry, 2022, 374, 131814.

[38] Hongxia Wang, Ludan Hu, Lin Peng, Jie Du, Miaochuan Lan, Yang Cheng, Liang Ma, Yuhao Zhang*. Dual encapsulation of β-carotene by β-cyclodextrin and chitosan for 3D printing application. Food Chemistry, 2022, 378, 132088. (ESI高被引论文)

[39] Hai Chen, Hongjie Dai, Hankun Zhu, Liang Ma, Yu Fu, Xin Feng, Yi Sun, Yuhao Zhang*. Construction of dual-compartmental micro-droplet via shrimp ferritin nanocages stabilized Pickering emulsions for co-encapsulation of hydrophobic/hydrophilic bioactive compounds. Food Hydrocolloids, 2022, 126, 107443.

[40] Ting Shao, Yang Zhou, Hongjie Dai, Liang Ma, Xin Feng, Hongxia Wang, Yuhao Zhang*, Regulation mechanism of myofibrillar protein emulsification mode by adding psyllium (Plantago ovata) husk. Food Chemistry, 2022, 376, 131939.

教育教学成果：

（1）第一届重庆市学位与研究生教育学会研究生教育教学改革研究优秀成果奖：“食品加工与安全”领域农业硕士专业学位研究生培养模式的探索、改革与实践，2020，排名第一

（2）重庆市一流本科课程负责人：榨菜加工工艺与设备虚拟仿真实验

（3）西南大学教育教学成果三等奖：E-P-I综合能力打造，培养食品类新工科复合型人才，2023，排名第一

（4）西南大学教育教学成果二等奖：食品专业学生实践创新培养体系的构建与实践，2017，排名第一

（5）研究生培养

重庆市优秀硕士论文：陈丽清（2014）；马明思（2018）；彭林（2022）；

重庆市优秀毕业生：谭红霞（2022博士）；

西南大学优秀硕博论文：陈丽清（2014）；刘轶（2015）；吴春生（2016）；于玮（2017）；马明思（2018）；张欢（2021）；谭红霞（2022博士）；吕天艺（2023）；

西南大学优秀毕业生：唐密（2020）；张欢（2021）；彭林（2021）；罗发莉（2022）；谭红霞（2022）；程杨（2023）；吕天艺（2023）；

西南大学优秀研究生标兵：冯鑫（2021）；

重庆市三好学生：冯鑫（2021、2023）。

主要社会和学术兼职：

川渝共建特色食品重庆市重点实验室主任

中国食品科学技术学会理事

中国食品科学技术学会预制菜分会常务委员

重庆市农产品加工业技术创新联盟理事长

重庆市食品工业协会副理事长

重庆市农产品加工协会专家委员会主任

重庆市水产学会常务理事

《Food Science and Animal Products》副主编

《中国食品学报》编委

《食品科学》编委

《食品工业科技》编委

《食品研究与开发》编委