张春江

博士招生专业：食品科学与工程  研究方向：农产品加工及贮藏工程

一、个人简历

张春江，男，博士，研究员，博士生导师，首届国家卓越工程师称号获得者。主要从事畜禽食品智能制造研究工作，在肉类菜肴工业化、食品自热技术领域取得了创新性成果。主持和承担国家重点研发计划课题3项，主持或参与省部级科研课题20余项。发表学术论文85篇；参编著作4部；授权发明专利66件；制定或参与制定国家标准、行业标准、团体标准10项，获得国家、省部级科技奖项9项。

二、主要研究领域

长期从事肉类菜肴工程化、食品自加热技术研究工作。主要研究领域：

1.肉类菜肴工程化：开展肉类菜肴品质发育与保持机理、成分相互作用、数字化调味调质、智能化加工等关键技术研究，创制预制成型、高效热加工、自动化包装等工程化核心设备。

2.食品自加热技术：研发食品自热技术，建立自热食品研究方法体系，研制高效、安全、适应性广的自加热技术与装置，制定自热食品系列标准。

三、承担课题

1.十四五国家重点研发计划项目课题“中华传统畜禽食品现代化加工关键技术研究与高品质产品开发（2024YFD2101503）”，2024-2027，课题主持

2.十四五国家重点研发计划项目任务“畜肉多场景应用适应性加工及保藏关键技术研究（2023YFF1105203-4）”，2023-2027，子课题主持

3.十四五广东省重点研发项目课题“畜禽预制菜加工关键技术研究与应用（2023B0202080003-3）”，2023-2026，课题主持

4.十三五国家重点研发计划项目课题“高效自热装置研发与应用研究（2018YFD0400505）”，2018-2021，课题主持

5.十三五国家重点研发计划项目课题“应急救灾食品制造关键技术研究与新产品创制（2017YFD0400505）”，2018-2021，技术负责人。

四、近三年科研产出

（一）代表性科技论文

1. Haijie Wang, Zeyu Zhang, Nigel Patrick Brunton, Linggao Liu, Zhenyu Wang, Dequan Zhang, Chunjiang Zhang*. Reducing flavor loss in precooked beef: The critical role of freezing processes. Food Chemistry, 2025, 485, 144420.

2. Ruotong Nie, Zhenyu Wang, Xiangru Wei, Dequan Zhang, Huan Liu*, Chunjiang Zhang*. Understanding protein-lipid interactions in pyrazine binding under heat treatment: A case study of collagen and triglycerides. Food Chemistry, 2025, 482, 144213.

3. Kai Si, Hang Yin, Dequan Zhang, Chunjiang Zhang*. Multiscale analysis of the optimization of reaction efffciency of polyethylene glycol on aluminum-based ffameless rationed heaters. Materials Chemistry and Physics, 2025, 333, 130316.

4. Xia Qu, Haonan Shi, Chao Chen, Jie Sun, Zixin Deng, Min Li, Zhenyu Wang, Dequan Zhang, Chunjiang Zhang*. Influence of processing points on the flavor of meat balls braised with brown sauce. Food Research International, 2025, 207, 116046.

5. Zixin Deng, Mingyu Li, Zeyu Zhang, Chao Chen, Xia Qu, Zhenyu Wang, Dequan Zhang, Chunjiang Zhang*, Boxian Wu, Xueyu Sang. Identification and In Silico Characterization of the Novel Inhibitory Peptides of Angiotensin Converting Enzyme from Donkey Meat. International Journal of Peptide Research andTherapeutics, 2025, 31, 16.

6. Haodong Ru , Haijie Wang, Zixin Deng, Yubin Zhang, Xiaoying Niu, Dequan Zhang, Zhenyu Wang, Chunjiang Zhang*. Enhancing donkey meat quality with ultrasonic-assisted pulsed vacuum curing: A synergetic approach. Food and Bioproducts Processing, 2025, 153, 224-233.

7. Haonan Shi, Rongmei Gao, Huan Liu, Zhenyu Wang, Chunjiang Zhang*, Dequan Zhang*. Qualitative and quantitative assessment of key aroma compounds,advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products. Food Chemistry, 2024, 436, 137742.

8. Rongmei Gao, Haonan Shi, Ruotong Nie, Huan Liu, Zhenyu Wang, Dequan Zhang*, Chunjiang Zhang*. Identification of potential markers, key aroma compounds, and hazardous compounds in different types of smoked meat products. International Journal of Food Science and Technology, 2024, 59, 2895-2907.

9. Jie Sun, Mingyu Li, Xiaoqing Mu, Li Chen, Dequan Zhang, Fei Fang, Xiaoying Niu, Chunjiang Zhang*. Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis. International Journal of Gastronomy and Food Science, 2024, 37, 100954.

10. Yumei Yu, Ahmed S.M. Saleh, Xiangxiang Sun, Zhenyu Wang, Yang Lu, Dequan Zhang*, Chunjiang Zhang*. Exploring the interaction between myofibrillar proteins and pyrazinecompounds: Based on molecular docking, molecular dynamics simulation,and multi-spectroscopy techniques. International Journal of Biological Macromolecules, 2023, 253, 126844.

11. Kai Si, Chongxin Liu, Dequan Zhang, Jiajia Fang, Hang Yin*, Chunjiang Zhang*. Study of the Structural Changes and Internal Activator Transport Behavior after Activation of Aluminum-Based Flameless Ration Heaters: Experimental and Molecular Dynamics Simulations. ACS Omega, 2023, 8, 34, 30929-30938.

12．Kai Si, Chongxin Liu, Jiajia Fang, Hang Yin*, Chunjiang Zhang*. Mechanism of activator and pore surface adsorption in aluminum-based flameless ration heaters: A molecular dynamics study. Applied Surface Science, 2023, 609, 155343. DOI:10.1016/j.apsusc.2022.155343.

13．Chongxin Liu, Kai Si, Magdalena Zielinska, Xinlei Huang, Jiajia Fang, Hong-Wei Xiao*, Chunjiang Zhang*. Computational model development for heat production of Al-CaO flameless ration heaters (FRHs): The effect of temperature, pressure, and pH on the exothermic characteristics. Food Packaging and Shelf Life, 2023, 35, 101011. DOI:10.1016/j.fpsl.2022.101011.

14．Jiajia Fang, Chongxin Liu, Chung-Lim Law, Arun S. Mujumdar, Hong-Wei Xiao*, Chunjiang Zhang*. Superheated steam processing: An emerging technology to improve food quality and safety. Critical Reviews in Food Science and Nutrition, 2022, DOI: 10.1080/10408398.2022.2059440.

15. Chongxin Liu, Chunjiang Zhang*. Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (longissimus dorsi muscle). International Journal of Food Science and Technology, 2022, 57, 7038-7046.

（二）专利

1.发明专利“具有ACE抑制活性和抗氧化活性的双功能肽段及制备方法和应用”，专利号ZL202411159043.4

2.发明专利“肉制品中晚期糖基化终末产物和杂环胺的同时定量检测方法”，专利号ZL202311687306.4

3.发明专利“一种非水激发的食品自加热装置”，专利号ZL202010462904.1

4.发明专利“一种适用于低温环境的自热组合物及其制备方法与应用”，专利号ZL201911103113.3

5.发明专利“一种热值检测上样装置及食品自热包检测方法”，专利号ZL201911133426.3

（三）标准

1.工业和信息化部轻工行业标准“自热食品通用技术要求”，QB/T 8125 -2024

2.工业和信息化部轻工行业标准“自热火锅”，QB/T XXXX -2025

3.工业和信息化部轻工行业标准“自热米饭”，QB/T XXXX -2025

4.中国食品科学技术学会团体标准，T/CIFST 005-2021 食品用加热包（铝基）

五、主要社会兼职

农业农村部农产品加工标委会委员

全国食品工业标准化技术委员会委员（SAC/TC64）

全国食品加工机械标准化技术委员会委员（SAC/TC551）

六、联系方式

联系电话： 010-62819392

E-mail：chjiang1976@126.com