联系方式

院       系: 食品学院

办公电话:0411-86318753

电子信箱: zhangsm0701@163.com

更新时间: 2025-08-29

张思敏

       副教授/硕导


个人简介

       2021年11月-至今,大连工业大学食品学院,副教授,硕导;

       2018年7月-2021年11月,大连工业大学食品学院,讲师,硕导;

       2013年6月-2018年6月,吉林大学化学学院,获博士学位;

       2009年9月-2013年6月,吉林大学化学学院,获学士学位。


研究方向

       食品加工与营养


主要成果

       以第一作者或通讯作者发表学术论文30余篇;以第一发明人获授权国家发明专利2件;参与地方/团体标准2项。入选大连市青年科技之星,辽宁省黄大年教师团队。


科研项目

主持科研项目6项,其中国家级项目3项。主要如下:

       1. 国家重点研发计划重点专项子课题(2023YFD2100200), “海产贝类调理食品低温加工技术研发与产业化应用”, 2023.11-2027.11, 96万;
       2. 国家自然科学基金面上项目(32572570),“酶驱动食品多糖基微纳米马达负载体系的构筑及其协同功能化”,2026.01-2029.12,50万;
       3. 国家自然科学基金青年科学基金项目(31901723),“黄花鱼高温热加工过程杂环胺形成及控制机制研究”,2020.1-2022.12,24万;
       4. 辽宁省教育厅面上项目(LJKZ0548),“蛋白羰基化反应对鱼肉中杂环胺形成及控制影响”, 2021.06-2023.06,4万;
       5. 大连市高层次人才创新创业项目(2022RQ003)“水产鱼预制菜加工过程杂环胺生成及消减技术研究”,2023.01-2024.12, 10万;
       6. 大连工业大学博士科研启动基金项目,“传统烤制水产食品杂环胺天然产物阻断技术研究”,2020.6-2022.6,3万;


出版著作和论文

主要代表论文:

       1. Junbo Chu, Songyi Lin, Xiuping Dong, Bo Liu, Haiyou Dong,Simin Zhang*. Quality enhancement of batter-coated oysters via low temperature vacuum frying technique and machine learning-based prediction models for shelf life and quality dynamics. Food Chemistry,2025, 492,145496.
       2. Junbo Chu, Songyi Lin, Baoshang Fu, Xiangning Meng, Jiaxin Qiang,Simin Zhang*. Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics. Food Chemistry,2024, 460,140654.
       3. Zhiyu Yan, Songyi Lin, Fanghan Li, Jiaxin Qiang,Simin Zhang*. Food Nanotechnology: Opportunities and Challenges. Food & Function,2024, 15, 9690. 
       4. Zhiyu Yan, Ni Ding, Songyi Lin, Siqi Zhang, Yingchen Xiao, Yuxin Xie,Simin Zhang*. Polysaccharide Based Self-driven Tubular Micro/Nanomotors as a Comprehensive Platform for Quercetin Loading and Anti-inflamnnatory Function. Biomacromolecules,2024, 25, 6840.
       5. Xinyan Wang, Songyi Lin, Siqi Zhang, Zhiyu Yan, Wenwen Liu, Fanghan Li,Simin Zhang*. Polysaccharide-Based Micro/Nanomotors for Active Ingredient Delivery in Food. ACS Applied Materials & Interfaces,2024, 16, 27668.
       6. Ruichun Wang, Songyi Lin, Junbo Chu, Yi Yuan,Simin Zhang*. Effect of Tea Extracts on Heterocyclic Aromatic Amines and Advanced Glycation End Products in Roasting Eleutheronema Tetradactylum and Lipid-mediated Inhibition Mechanism Analysis. Food Bioscience,2024,59,103979.
       7. Meng Li, Songyi Lin, Ruichun Wang, Duo Gao, Zhijie Bao, Dong Chen, Yue Tang, Na Sun,Simin Zhang*.Inhibitory effect and mechanism of various fruit extracts on the formation of heterocyclic aromatic amines and flavor changes in roast large yellow croaker (Pseudosciaena crocea). Food Control,2022, 131, 108410.
       8.Simin Zhang, Liangzi Sun, Huapeng Ju, Zhijie Bao, Xin-an Zeng, Songyi Lin*. Research advances and application of pulsed electric field on proteins and peptides in food. Food Research International,2021, 139, 109914.
       9.Simin Zhang, Bo Peng, Peiyu Xue, Xueping Kong, Yue Tang, Lixin Wu* and Songyi Lin*. Polyoxometalate-antioxidant peptide assembly materials with NIR-triggered photothermal behaviour and enhanced antibacterial activity. Soft Matter,2019,15, 5375-5379.
       10.Simin Zhang, Haobin Chen, Guohua Zhang, Xueping Kong, Shengyan Yin, Bao Li and Lixin Wu*. An ultra-small thermosensitive nanocomposite with a Mo154-core as a comprehensive platform for NIR-triggered photothermal-chemotherapy. J. Mater. Chem. B,2018, 6, 241−248. (Cover Paper)


在读学生人数

       在读硕士研究生5名。


毕业学生人数

       已毕业硕士研究生6名。