一、基本情况

张静静，女，博士，讲师。

通讯地址：山东省聊城市东昌府区湖南路1号

Email：15106866315@163.com

二、研究领域

天然乳蛋白提取，结构、及其纳米自组装性能的研究

肉制品加工及营养方面的研究

三、工作及学习经历

2024.01-至今 聊城大学药学与食品工程学院 讲师

2020.12-2023.12 意大利卡梅里诺大学  博士

2018.09-2020.06 意大利卡梅里诺大学 硕士

2017.09-2020.06 聊城大学       硕士

2013.09-2017.06 聊城大学       学士

四、代表性文章

1. Zhang J, Polidori P, Pucciarelli S, et al. The Aggregated and Micellar Forms of β-Casein Purified from Donkey and Bovine Milk Present Potential as Carriers for Bioactive Nutritional Compounds[J]. Journal of Agricultural and Food Chemistry, 2024, 72(28): 15416-15426. (SCI 一区，JCR 一区， IF: 5.7).

2. Jingjing Zhang, Silvia Vincenzetti, Paolo Polidori, Valeria Polzonetti, Alessandro Di Michele, Diego Romano Perinelli, Guiqin Liu, Lanjie Li , Stefania Pucciarelli. 2023. “The effects of pH, temperature, and buffer concentration on the self-assembling behavior, secondary structure, and surface hydrophobicity of donkey and bovine β-casein ” Food Chemistry (SCI 一区，JCR 一区， IF: 8.8).

3. Zhang Jingjing, Zixiang Wei, Huachen Zhang, Lan Xie, Silvia Vincenzetti, Paolo Polidori, Lanjie Li, and Guiqin Liu. 2022. "Changes in the Physical– Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing" Foods 11, no. 21: 3542. (SCI 二区，JCR 一区， IF: 5.561).

4. Zhang Jingjing, Zixiang Wei, Ting Lu, Xingzhen Qi, Lan Xie, Silvia Vincenzetti, Paolo Polidori, Lanjie Li, and Guiqin Liu. "The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science" Foods 2023,12, no. 23: 4239. (SCI 二区，JCR 一区， IF: 5.561).

5. 张静静，刘桂芹，魏子翔， 李兰杰.  干腌驴肉火腿加工过程中理化特性 动态变化研究[J].  现代食品科技， 2020 ，36(04):1-7.    (中文核心)

6. 张静静，李兰杰.  植物三七中皂苷类化学成分的研究进展[J].  聊城大学 学报， 2018, 31(2):43-52.

7. Li Lanjie, Zhang Jingjing, Zhang Ruiyan, et al. Study on the Extracting Technology for Antioxidant Oligopeptides from Donkey Meat by Two-Step Enzymatic Hydrolysis[J]. Pakistan Journal of Zoology, 2021. (SCI  三区)

8. Wei   Zixiang,   Zhang   Jingjing,   Zhang   Huachen,   et   al.   Effect   of nanoemulsion loading  a  mixture  of clove  essential  oil  and  carboxymethyl chitosan-coated  ε-polylysine  on  the  preservation  of  donkey  meat  during refrigerated  storage[J].  Journal  of Food  Processing  and  Preservation,  2021. (SCI  三区)