2019南昌大学食品学院张国文科研创新团队招研究生
导师简介:张国文,二级教授,博士,博士生导师,现任南昌大学食品学院副院长,2020年入选科睿唯安年度全球“高被引科学家” 榜单,江西省百千万人才工程人选,江西省高校中青年学科带头人,食品科学与技术国家重点实验室固定成员与学术带头人,国家自然科学基金评审专家,担任《分析试验室》和《南昌大学学报-工科版》编委,是30多家国际国内著名学术期刊特邀审稿专家。
近年来,张国文教授主持国家基金3项及其他国家级和省级项目20多项,发表论文280多篇,其中SCI收录120多篇,发表ESI高被引论文12篇,ESI热点论文4篇。获得国家教学成果二等奖3项,江西省教学成果一等奖2项,省自然科学三等奖2项;张老师作为优秀研究生指导教师,近年来指导近20名研究生获得国家研究生奖学金,10余名研究生获得江西省优秀硕士学位论文。
研究领域:食品功能因子与营养、天然产物活性成分与健康、化学有害物检测新技术与危害形成机制等
本团队招收食品科学与工程、食品工程、营养与食品卫生学、食品加工与安全专业的硕博研究生,主要研究方向:功能食品与健康、食品化学与分析、食品质量与安全、食品加工新技术原理及应用。
团队发表论文(论著)情况
一、 论著
1. 衷平海, 张国文. 生物化学品生产技术. 江西科学技术出版社,2007,5.
2. 艾志录, 鲁茂林主编, 张国文等副主编. 食品标准与法规. 东南大学出版社,2006,10.
3. 胡秋辉, 张国文主编. 食品分析, 中国农业出版社,2017,1.
3. 张国文, 胡秋辉,主编. 食品分析实验, 中国农业出版社,2017,1.
二、近期发表论文(部分)
1. Sha Li, Junhui Pan, Xing Hu*, Ying Zhang, Deming Gong, Guowen Zhang*. Kaempferol inhibits the activity of pancreatic lipase and its synergistic effect with orlistat. Journal of Functional Foods, 2020, 72: 104041. IF=3.701
2. Xin Song, Xing Hu, Ying Zhang, Junhui Pan, Deming Gong, Guowen Zhang*. Inhibitory mechanism of epicatechin gallate on tyrosinase: inhibitory interaction, conformational change and computational simulation. Food & Function, 2020, 11(6): 4892-4902. IF=4.171
3. Na Li, Xing Hu, Junhui Pan, Ying Zhang, Deming Gong, Guowen Zhang*. Insights into the mechanism of groove binding between 4−octylphenol and calf thymus DNA. Spectrochimica Acta Part A, 2020, 238: 118454. IF=3.232
4. Miao Zhu, Xing Hu*, Ying Zhang, Junhui Pan, Guowen Zhang*. Revealing the groove binding characteristics of plant growth regulator 3-indoleacetic acid with calf thymus DNA. Journal of Molecular Liquids, 2021, 326: 115265. IF=5.065
5. Xin Song, Mengting Ni, Ying Zhang, Guowen Zhang*, Junhui Pan, Deming Gong. Comparing the inhibitory abilities of epigallocatechin-3-gallate and gallocatechin gallate against tyrosinase and their combined effects with kojic acid. Food Chemistry, 2021, 349:12972. IF=6.306
6. Mingming Hu, Miao Zhu, Le Xin, Guowen Zhang*, Shimin Wu, Xing Hu, Deming Gong. Change of benzo(a)pyrene during frying and its groove binding to calf thymus DNA. Food Chemistry, 2021, 350, 129276. IF=6.306
7. Mengting Ni, Xin Song, Junhui Pan, Deming Gong, Guowen Zhang*.Vitexin inhibits protein glycation through structural protection, methylglyoxal trapping, and alteration of glycation site. Journal of Agricultural and Food Chemistry, 2021, 69(8): 2462-2476. (SCI一区, 2020IF=4.192)
8. Meihui Fan#, Huafang Ding#, Guowen Zhang*, Xing Hu, Deming Gong. Relationships of dietary flavonoid structure with its tyrosinase inhibitory activity and affinity. LWT-Food Science and Technology, DOI: 10.1016/j.lwt.2019.02.076.
9. Rui Wang, Yingying Liu, Xing Hu, Junhui Pan, Deming Gong, Guowen Zhang*. New insights into the binding mechanism between osthole and β-lactoglobulin: Spectroscopic, chemometrics and docking studies. Food Research International, 2019, 120: 226-234.
10. Xing Hu, Jiawei Du, Junhui Pan, Fengfeng Wang, Deming Gong, Guowen Zhang*. Colorimetric detection of the β-agonist ractopamine in animal feed, tissue and urine samples using gold–silver alloy nanoparticles modified with sulfanilic acid. Food Additives & Contaminants: Part A, 2019, 36(1):35-45.
11. Zhisheng Zhou, Xing Hu, Guowen Zhang*, Rui Wang, Deming Gong. Exploring the binding interaction of the by-product of Maillard reaction 5−hydroxymethyl−2−furaldehyde with calf thymus DNA. Journal of the Science of Food and Agriculture, Journal of the Science of Food and Agriculture, 2019, 99:3192-3202.
12. Rui Wang, Xing Hu, Junhui Pan, Deming Gong, Guowen Zhang*. Interaction between quinoline yellow and human serum albumin: Spectroscopic, chemometrics and molecular docking studies. Journal of the Science of Food and Agriculture, 2019, 99(1): 73-82. IF=2.379
13. Li Zeng#, Huafang Ding#, Xing Hu, Guowen Zhang*, Deming Gong. Galangin inhibits α-glucosidase activity and formation of non-enzymatic glycation products. Food Chemistry, 2019, 271: 70-79. (IF=4.946)
14. Jiawei Du, Xing Hu, Guowen Zhang*, Xiaqing Wu, and Deming Gong. Colorimetric detection of cadmium in water using L-cysteine-functionalized gold–silver nanoparticles. Analytical Letters, 2018, 51(18):2906-2919.IF=1.206
15. Ni Zeng, Guowen Zhang* Xing Hu, Junhui Pan, Zhisheng Zhou, Deming Gong. Inhibition mechanism of baicalein and baicalin on xanthine oxidase and their synergistic effect with allopurinol. Journal of Functional Foods, 2018,50:172-182. IF=3.470
16. Xiaqing Wu, Huafang Ding, Xing Hu*, Junhui Pan, Yijing Liao, Deming Gong, Guowen Zhang*. Exploring inhibitory mechanism of gallocatechin gallate on a-amylase and a-glucosidase relevant to postprandial hyperglycemia. Journal of Functional Foods, 2018,48:200-209. IF=3.470
17. Huafang Ding, Xiaqing Wu, Junhui Pan, Xing Hu, Deming Gong, Guowen Zhang*. New insights into the inhibition mechanism of betulinic acid on α-glucosidase. Journal of Agricultural and Food Chemistry, 2018, 66, 7065-7075. IF=3.412
18. Cen Zhang, Rui Wang, Guowen Zhang*, Deming Gong. Mechanistic insights into the inhibition of quercetin on xanthine oxidase. International Journal of Biological Macromolecules, 2018, 112: 405–412. IF=3.909
19. Huafang Ding, Xing Hu, Ximing Xu, Guowen Zhang*, Deming Gong. Inhibitory mechanism of two allosteric inhibitors, oleanolic acid and ursolic acid on α-glucosidase. International Journal of Biological Macromolecules, 2018, 107: 1844-1855. IF=3.909
20. Meihui Fan, Guowen Zhang*, Xing Hu, Ximing Xu, Deming Gong. Quercetin as a tyrosinase inhibitor: Inhibitory activity, conformational change and mechanism. Food Research International, 2017, 100: 226-233. IF=3.086(二区)
21. Meihui Fan, Guowen Zhang*, Junhui Pan, Deming Gong. An inhibition mechanism of dihydromyricetin on tyrosinase and the joint effects of vitamins B6, D3 or E. Food & Function, 2017, 8(7): 2601-2610. IF=3.247 (SCI一区)
22. Kaixin Xia, Guowen Zhang*, Song Li, Deming Gong. Groove binding of vanillin and ethyl vanillin to calf thymus DNA. Journal of Fluorescence, 2017, 27(5):1815-1827. IF=1.461 (SCI四区)
23. Kaixin Xia , Guowen Zhang*, Deming Gong. Deciphering the intercalative binding modes of benzoyl peroxide with calf thymus DNA. Luminescence: The Journal of Biological and Chemical Luminescence, 2017, 32(6):988-998. IF=1.509 (SCI四区)
24. Song Li# , Junhui Pan#, Guowen Zhang*, Jianjian Xu, Deming Gong. Characterization of the groove binding between di-(2-ethylhexyl) phthalate and calf thymus DNA. International Journal of Biological Macromolecules, 2017, 101:736-746. IF=3.671,二区
25. Suyun Lin, Li Zeng, Guowen Zhang*, Yijing Liao, Deming Gong. Synthesis, characterization and xanthine oxidase inhibition of Cu(II)–chrysin complex. Spectrochimica Acta Part A, 2017, 178:71-78. IF=2.536,二区
26. Cen Zhang, Guowen Zhang*, Yijing Liao, Deming Gong. Myricetin inhibits the generation of superoxide anion by reduced form of xanthine oxidase. Food Chemistry, 2017,221:1569-1577. IF=4.529,一区
27. Yingying Liu, Guowen Zhang*, Ni Zeng, Song Hu. Interaction between 8-methoxypsoralen and trypsin: Monitoring by spectroscopic, chemometrics and molecular docking approaches. Spectrochimica Acta Part A, 2017, 173: 188-195. IF=2.536,二区
28. Cen Zhang, Guowen Zhang*, Junhui Pan, Deming Gong. Galangin competitively inhibits xanthine oxidase by a ping-pong mechanism. Food Research International, 2016, 89: 152-160. IF=3.086(二区)
29. Li Zeng, Guowen Zhang*, Suyun Lin, Deming Gong. Inhibitory mechanism of apigenin on α-glucosidase and synergy analysis of flavonoids. Journal of Agricultural and Food Chemistry, 2016, 64 (37):6939–6949. IF=3.154 (一区)
30. Li Zeng, Guowen Zhang*, Yijing Liao, Deming Gong. Inhibitory mechanism of morin on α-glucosidase and its anti-glycation properties. Food & Function, 2016,7(9):3953-3963. IF=3.247 (一区)
31. Suyun Lin, Guowen Zhang*, Yijing Liao, Deming Gong. Inhibitory kinetics and mechanism of dietary vitamins D3 and B2 on xanthine oxidase. Food & Function, 2016,7(6):2849-2861. IF=3.247 (一区)
32. Xi Peng, Guowen Zhang*, Li Zeng. Inhibition of α-glucosidase by vitamin D3 and the effect of vitamins B1 and B2. Food & Function, 2016, 7(2): 982-991. IF=3.247 (一区)
33. Xiaoyue Zhou, Cen Zhang, Guowen Zhang*, Yijing Liao. Intercalation of daphnetin–Cu(II) complex with calf thymus DNA. RSC Advances, 2016,6(7):5408-5418. IF=3.108 (三区)
三、学生成果和就业
国家奖学金从2012年开始设立,南昌大学食品学院共评审了7届,每届约10人,共约80人,2012-2020年我们实验室共17人获得国家奖学金(硕士2万元/博士3万元),约占全院的1/5。4人获得省政府奖学金(1万);近三年本团队招收的学术型研究生全部被评为南昌大学优秀毕业生;近年本团队有10余名研究生荣获江西省优秀硕士学位论文;学生就业非常理想。
欢迎各位同学加入张国文科研创新团队,我们是一个年轻的、积极向上的团队,实验室氛围较为活跃,学生人均成果较多,就业前景非常好,前途明朗。
本团队招收食品科学与工程、食品工程、营养与食品卫生学、食品加工与安全专业的硕博研究生,欢迎各位志向远大、有学术理想的同学报考咨询,我们在南昌大学食品科学与技术国家重点实验室等你!
可直接发邮件或加QQ与团队老师们联系,祝各位考研学子找到心仪的导师,学业有成!
邮箱:gwzhang@ncu.edu.cn或hx0726@ncu.edu.cn; QQ: 286394044; 电话:0791-88305234
地址:江西省南昌市南昌大学青山湖校区食品科学与技术国家重点实验室 |