1.個(gè)人基本情況
張繼剛，博士，碩士研究生導(dǎo)師，畢業(yè)于安徽農(nóng)業(yè)大學(xué)。
2.研究方向
從事發(fā)酵食品加工，植物功能成分研究及高值化利用，糧谷物化學(xué)。
3.教授課程
《食品營(yíng)養(yǎng)學(xué)》，《食品機(jī)械與設(shè)備》，《食品感官評(píng)價(jià)》，《茶葉感官評(píng)審》，等。
4.科研情況
主持安徽省高?？茖W(xué)研究項(xiàng)目，安徽省博士后科研項(xiàng)目，合肥學(xué)院人才基金項(xiàng)目等。為EuropeanFood Research and Technology，JFood Process Pres，WorldJournal of Microbiology and Biotechnology等多個(gè)國(guó)際期刊審稿人，授權(quán)國(guó)家發(fā)明專(zhuān)利1項(xiàng)。
發(fā)表論文（第一/共一作者）
1.Zhang Jigang;Ding Zhien; Liang Jin; Cheng Jianghua; Yang Song; Suitable durationof microwave pre-treatment for maintaining postharvest qualities onpecan nuts during storage. Transactions of the Chinese Society ofAgricultural Engineering. 2016, 32(14): 284-292.
2.Jigang Zhang;Maoye Li; Zhien Ding; Jianghua Cheng; Song Yang; Xinmin Liu.Microwave airflow drying of pecans at variable microwave power. JFood Process Eng. 2019 (42): e12946.
3.Jigang Zhang; MaoyeLi; Jianghua Cheng; Jiao Wang; Zhien Ding; Xiaolong Yuan; Sumei Zhou;Xinmin Liu. Effects of Moisture, Temperature, and Salt Content on theDielectric Properties of Pecan Kernels during Microwave and RadioFrequency Drying Processes. Foods. 2019 8(9):385.
4.Jigang Zhang; MaoyeLi; Jianghua Cheng; Xinhong Zhang; Kexin Li; Bin Li; Chuyan Wang;Xinmin Liu. Viscozyme L hydrolysis and Lactobacillusfermentation increase the phenolic compound content and antioxidantproperties of aqueous solutions of quinoa pretreated by steaming withα-amylase, Journal ofFood Science. 2021,86(5): 1-11.
5.Jigang Zhang;Maoye Li; Zhien Ding; Jianghua Cheng. Evaluation ofultrasound-assisted microwave hot air convective drying Chinesehickory - drying kinetics and product's quality properties. J FoodProcess Eng. 2021. 13842.
6.Jigang Zhang;Lin Fang; Xudong Huang; Zhien Ding; Chuyan Wang. Evolution ofpolyphenolic, anthocyanin, and organic acid components duringcoinoculation fermentation (simultaneous inoculation of LAB andyeast) and sequential fermentation of blueberry wine. Journal of FoodScience. 2022. 87(11):4878-4891.
7.JigangZhang; Xudong Huang;Jianghua Cheng; Chuyan Wang. Effect of Lactobacillus (L acidophilusNCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on freeand bound polyphenolic, antioxidant activities in three Chenopodiumquinoa cultivars，Journalof Food Science. 2023. 88(6):2679-2692.
8.Shao, D;Zhang, J; Shao, T; Li,Y, et al. Modification of Structure, Pasting, and In Vitro DigestionProperties of Glutinous Rice Starch by Different Lactic Acid BacteriaFermentation. Foods. 2025, 14, 367.
授權(quán)發(fā)明專(zhuān)利
1.張繼剛,張居舟,方凌等.一種超高效液相色譜-串聯(lián)質(zhì)譜法同時(shí)檢測(cè)食品中5種化學(xué)降血壓藥物的方法。授權(quán)時(shí)間2023.4.18。
2025年擬招收3-4名碩士研究生，歡迎對(duì)科學(xué)研究感興趣的同學(xué)加入。
電話(huà)：13865995813
