张明皓

姓名：张明皓

职称：副教授、硕士生导师

E-mail：mhzhang@njucm.edu.cn

主要研究方向：中药废弃资源在食品中的高值化利用；口服多糖基递送体系的设计及营养递送

个人简介

张明皓，副教授，硕士生导师，南京中医药大学C类特聘教授。2024年11月加入南京中医药大学药学院工作。2024年6月博士毕业于中国农业大学食品科学与营养工程学院食品科学专业获得工学博士。2022年12月-2023年11月在美国罗格斯大学进行联合培养。主要研究包括中药多糖资源在食品中的高值化利用；药食同源物质的综合利用及新型保健食品的开发；口服多糖及蛋白类递送体系的设计及黏附控释行为调控等。目前以第一作者及通讯作者身份发表论文10篇，授权关于食品递送体系及应用的发明专利3项。

承担的主要科研项目

1. 2024-2027，南京中医药大学校特聘教授（C类）项目，主持，40万，在研

2. 2025-2027，江苏省高等学校基础科学研究面上项目，主持，3万，在研

代表性论文

[1]Xinyi Wu, Minghao Zhang^*, Benu Adhikari, Feng Xue^*. Synergistic effects of ultrasonication and alkaline treatment on curcumin-induced cross-linking and gelation of casein-soy protein isolate hybrids. Ultrasonics Sonochemistry, 2025, 123: 107690.

[2] Minghao Zhang, Yuan Zhong, Xinyuan Wang, Mingxi Liu, Xin Jia, Lijun Yin. Three-stage Interaction Mechanism of Galactomannans with Mucin to Regulate the Migration Behavior of Riboflavin: Effect of Mannose-to-galactose Ratio. Food Hydrocolloids, 2024, 155, 110243.

[3] Minghao Zhang, Yuanyuan Qu, Jinlong Li, Lijun Yin, Qingrong Huang, Xin Jia. Charge characteristics of guar gums on the three-stage interaction mechanism with mucin to improve the mucoadhesion ability. Food Hydrocolloids, 2023, 145, 109107.

[4] Minghao Zhang, Haiyue Sun, Yu Wang, Chunhong Piao, Dan Cai, Yuhua Wang, Jingsheng Liu, Zhiqiang Cheng. Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu²⁺ absorption. Food Chemistry, 2020, 322, 126772.

[5]Ran Ding¹, Minghao Zhang¹, Qiaomei Zhu, Yuanyuan Qu, Xin Jia, Lijun Yin. Curcumin loaded Zein-alginate nanogels with “core-shell” structure: formation, characterization and simulated digestion. International Journal of Biological Macromolecules, 2023, 251, 126201.

[6]Minghao Zhang, Lijun Yin, Wenjia Yan, Chong Gao, Xin Jia. Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and its Application as a Multi-phased Nutrient Carrier. Foods, 2022, 11, 469.

[7] Minghao Zhang, Haiyue Sun, Yu Wang, Chunhong Piao, Dan Cai, Yuhua Wang, Jingsheng Liu. Effect of Pullulan Concentration and pH on the Interactions between Whey Protein Concentrate and Pullulan during Gelation. Journal of the Science of Food and Agriculture, 2021, 101, 659-665.

[8] 戴澍涵,高崇,殷丽君,张明皓*. 漆酶-Ca²⁺/Mg²⁺双诱导乳液凝胶的构建及油水双相负载功能因子应用研究. 中国食品学报, 2024, 24(09), 31-39.

其他成果

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张明皓