张莉莉

个人简介

张莉莉，女，工学博士，毕业于中国海洋大学，硕士生导师，水产食品教研中心主任，水产品绿色加工及功能因子开发团队成员。主要研究方向为水产品加工与风味改良、副产物的高值化利用，旨在利用鱼糜、鱼明胶等开发新型产品并进行风味改良，对鱼皮、鱼鳞、酱渣等废弃物进行高值化利用。参与科技部十四五重点研发计划项目1项、山东省自然科学基金重大基础研究项目1项、横向课题2项，以第一作者/通讯作者发表SCI论文7篇、中文核心期刊论文4篇。

科研项目

1.科技部十四五重点研发计划，2022YFD2101203-7,2023.01-2027.12,参与

2.山东省自然科学基金重大基础研究项目，ZR2023ZD48,2024.01-2026.12,参与

学术论文

1.Deng, Y. K., Zhao, Q., Chen, N., Zhang, Z. Q., Wang, J. X., Fan, H. B., Liu, H. M.*, and Zhang, L. L.*, Comparison of alcohol-induced hepatoprotective effects of the high fischer ratio oligopeptides with/without half substitution by Pueraria lobata[J]. Foods, 2025. 14(22): 3859.

2.Zhang, L. L., Liu, H. M., and Zhao, Q., Fish gelatin-based flexible and self-healing hydrogel modified by Fe2(SO4)3[J]. Gels, 2024. 10(9): 557.

3.Zhang, L. L., Song, J. C., Liu, Q., Liu, F., and Li, X. Y., Ultrasound-assisted enzymatic extraction and physicochemical properties of soluble dietary fiber from soy sauce residue[J]. Applied Sciences-Basel, 2024. 14(24): 11979.

4.Zhang, L. L., Liu, Z., Tang, J. L., Wang, R. Y., Liu, W. X., Liu, H. M., Zhao, Q., Niu, L. H., and Zhang, C. L., Gellan gum improves the gel properties and thermal stability of tilapia (Oreochromis spp.) skin gelatin sterilized at 121°C[J]. Journal of Food Processing and Preservation, 2022. 46(11): e17131.

5.Zhang, L. L., Zhang, F. X., and Wang, X., Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment[J]. Journal of Food Engineering, 2016. 171: 159-163.

6.Zhang, L. L., Zhang, F. X., and Wang, X., Effects of hydrolyzed wheat gluten on the properties of high-temperature (≥100 °C) treated surimi gels[J]. Food Hydrocolloids, 2015. 45: 196-202.

7.Zhang, L. L., Xue, Y., Xu, J., Li, Z. J., and Xue, C. H., Effects of high-temperature treatment (≥ 100 °C) on Alaska Pollock (Theragra chalcogramma) surimi gels[J]. Journal of Food Engineering, 2013. 115(1): 115-120.

承担教学

食品工程原理、食品工程原理课程设计、食品工程原理实验

联系方式：lilizhang1126@126.com