张铁华，1970.10出生，工学博士，吉林大学唐敖庆卓越教授，博士生导师，吉林大学食品科学与工程学院院长，食品科学与工程国家一流本科专业负责人，食品科学与工程一级学科博士后流动站负责人，吉林省特色高水平学科专业首席负责人，吉林省动物副产物高值化利用工程技术研究中心主任，吉林大学佐丹力健康食品研发中心主任。研究主要方向为乳品精深加工、功能性食品。近年先后主持和承担国家科技支撑计划、重点研发计划、自然科学基金和吉林省科技厅等各类课题30多项。发表论文180余篇，其中SCI和EI收录论文130多篇。获得国家发明专利18项，转让专利5项，获奖8项，编写教材20余部。

  联系方式：

  电话：0431-87836361；传真：0431-87836361；E-mail: zhangth@jlu.edu.cn

1.教育经历

2004/09-2008/06 吉林大学生物与农业工程学院 博士

1991/09-1995/07 东北农业大学食品科学与工程系 学士

2.工作经历

2018/01-至今  吉林大学食品科学与工程学院 院长

2012/09-至今  吉林大学食品科学与工程学院 教授

2011/05-2012/04 美国佛蒙特大学营养与食品科学专业访问学者

2008/12-2011/04 中国农业科技东北创新中心食品科学专业博士后 2015/09-2017/12 吉林大学食品科学与工程学院 副院长

2008/11-2015/08 吉林大学军需科技学院 副院长

2004/09-2012/08 吉林大学军需科技学院 副教授/系主任

1999/09-2004/08 解放军军需大学军需工程系 讲师

1995/07-1999/08 解放军农牧大学动物医学系 助教

3.社会兼职

中国畜产品加工研究会常务理事、中国食品科学技术学会食药同源食品专业委员会委员、吉林省农特产品加工协会副会长、吉林省药学会保健食品分委会副主任委员、吉林省食品学会常务理事、《食品科学》《食品工业科技》《食品生物技术学报》《食品研究与开发》《eFOOD》等杂志编委

4.代表性论文

（1）The combined antimicrobial activity of α-lactalbumin and thymol against Escherichia coli and Staphylococcus aureus[J]. Food Chemistry, 2025, 473: 143048.通讯作者

（2）Effects of protein fortifiers on physicochemical and sensory properties of set yogurt supplemented with ginseng extract[J]. Journal of Dairy Science, 2025, 108(9): 9378-9394.并列通讯

（3）Iron-modulable lactoferrin toward personalized food ingredients with controllable properties[J]. Food Hydrocolloids, 2025, 172(1): 111916.并列通讯

（4）Recent advances in the detection of per- and polyfluoroalkyl substances (PFAS) in food: A review of optical sensors, electrochemical sensors, and biosensors[J]. Trends in Food Science & Technology, 2025, 164: 105239.并列通讯

（5）Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties[J]. Journal of Dairy Science, 2025, 108(5): 4638-4658.并列通讯

（6）Fabrication of amylose-proanthocyanidins complex nanoparticles and their effect on Pickering emulsion[J]. Journal of Food Engineering, 2025, 399: 112620.通讯作者

（7）Formation and in vitro digestion of sorghum starch-resveratrol complex nanoparticles and the corresponding mechanism[J]. Food Chemistry, 2025, 492(2): 145457.并列通讯

（8）Long-term low-dose exposure to 9-chlorophenanthrene induces liver lipid accumulation via disrupting circadian rhythm[J]. Journal of Hazardous Materials, 2025, 495: 139145.并列通讯

（9）Hydroxyl group-induced enhancement of antioxidant activity of resveratrol over pterostilbene by binding to lactoferrin[J]. Food Chemistry, 2024, 441, 138356.通讯作者

（10）Development of pH-responsive intelligent and active films based on pectin incorporating Schiff base (Phenylalanine/syringaldehyde) for monitoring and preservation of fruits[J]. Food Chemistry, 2024, 435: 137626.并列通讯

（11）Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability[J]. Food Chemistry, 2024, 434: 137519. 并列通讯

（12）Physicochemical and digestive properties of corn starch nanoparticles incorporated different polyphenols[J].International Journal of Biological Macromolecules, 2024,265(4):130681.并列通讯

（13）Formation of whey protein, pectin, and chlorogenic acid ternary complexes and their application in emulsions[J]. International Journal of Biological Macromolecules, 2024,283(12):137871.并列通讯

（14）Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties[J]. Food Chemistry, 2024, 439: 138046.并列通讯

（15）Development of pH-responsive intelligent and active films based on pectin incorporating Schiff base (Phenylalanine/syringaldehyde) for monitoring and preservation of fruits[J]. Food Chemistry, 2023, 435, 137626.并列通讯

（16）In vitro and in silico studies of the structure and functional properties of the lactoferrin-chlorogenic acid complex[J]. Food Hydrocolloids，2023, 144, 109051.并列通讯

（17）Characterization and sustained release study of starch-based films loaded with carvacrol: A promising UV-shielding and bioactive nanocomposite film[J]. Lwt-food Science And Technology, 2023, 180, 114719. 并列通讯

（18）Comparison of interactions between alpha-lactalbumin and three protopanaxadiol ginsenosides: Impacts on the structure and antitumor properties[J]. Food Chemistry, 2023, 439, 138046. 并列通讯

（19）Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability[J]. Food Chemistry, 2023, 434, 137519. 并列通讯

（20）Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method[J]. Food Chemistry, 2023, 414, 135684.并列通讯

（21）Formation and properties of starch-palmitic acid complex nanoparticles and their influence on Pickering emulsions[J]. International Journal of Biological Macromolecules, 2022, 204: 685-691.并列通讯

（22）Pea protein based nanocarriers for lipophilic polyphenols: Spectroscopic analysis, characterization, chemical stability, antioxidant and molecular docking[J]. Food Research International, 2022, 160, 111713.并列通讯

（23）Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches[J]. Food Hydrocolloids，2022, 124: 107331. 并列通讯

（24）Enhanced Foaming Properties of Lactoferrin by Forming Functional Complexes with Ginsenoside Re and Rb1[J]. Food Hydrocolloids，2022, 123, 107159. 通讯作者

（25）Characterization and antibacterial activity study of α-Lactalbumin-carvacrol complex[J]. Food Chemistry, 2022, 397, 133820. 并列通讯

（26）Glycated modification of the protein from Rana chensinensis eggs by Millard reaction and its stability analysis in curcumin encapsulated emulsion system[J]. Food Chemistry, 2022, 382, 132299.并列通讯

（27） Effect of pulsed electric field on soybean isoflavone glycosides hydrolysis by β-glucosidase: Investigation on enzyme characteristics and assisted reaction[J]. Food Chemistry, 2022, 378, 132032.通讯作者

（28）Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid[J]. Journal Of Dairy Science, 2022, 104(5): 2963-2977.并列通讯

（29）Complexation of ellagic acid with α-lactalbumin and its antioxidant property，Food Chemistry[J]. 2022,372: 131307.并列通讯

（30）Immunomodulatory activities of polysaccharides from Ganoderma on immune effector cells[J]. Food Chemistry, 2021, 340. 并列通讯，高被引和热点论文

（31）Lactoferrin-Ginsenoside Rg3 Complex Ingredients: Study of Interaction Mechanism and Preparation of Oil-in-Water Emulsion[J]. Food Chemistry, 2021,363(3):130239.通讯作者

（32）Value added immunoregulatory polysaccharides of Hericium erinaceus and their effect on the gut microbiota[J]. Carbohydrate Polymers, 2021, 262:117668. 并列通讯

（33）Enhanced cytotoxicity and antioxidant capacity of kaempferol complexed with alpha-lactalbumin[J]. Food and Chemical Toxicology, 2021, 153. 并列通讯

（34）Lactoferrin-thymol complex for the disinfection of gram-positive Staphylococcus aureus and Gram-negative Escherichia coli[J]. Food & Function, 2021, 12(22): 1165-1173.通讯作者, 封面论文

5.主要著作

（1）食品加工原理与设计，吉林大学出版社，2024年11月，主编

（2）保健食品学（十三五国家规划教材），中国轻工业出版社，2022年11月，副主编

（3）食品工艺学（第二版），十四五普通高等教育本科规划教材，科学出版社，2022年7月，参编

（4）现代食品微生物学（第三版），十一五国家规划教材，中国轻工业出版社，2023年4月，参与修订

6.主要发明专利

（1）林蛙卵油酶法加工的提取工艺，授权号ZL 202111581526.X

（2）一种生鲜乳中富集免疫球蛋白及乳铁蛋白的制备方法, 授权号ZL201911371399.3

（3）一种初乳中富集免疫球蛋白及乳铁蛋白的制备方法, 授权号ZL 20191 1369456.4

（4）一种初乳中功能性乳蛋白连续分离制备的方法，授权号ZL 201911369438.6（5）一种林蛙油酶解液对罗伊氏乳杆菌冻干保护的方法，授权号ZL 201910266346.9

（6）一种酶法提取油莎豆低聚糖的工艺，授权号ZL 202111019573.5

（7）一种生鲜乳中功能性乳蛋白连续分离制备新方法，授权号ZL 201911371398.9

（8）人参多糖活菌型乳清饮料及其制备方法，授权号ZL 201110404757.3

（9）一种新型人参蜜片的制备方法，授权号ZL201510164030.0

（10）一种林蛙油发酵饮品及其制备方法， 授权号ZL 201310010047.1

（11）一种林蛙油多肽冲剂及其制备方法，授权号ZL 201310010049.0

（12）一种发酵豆乳清汁饮料和高蛋白活菌咀嚼片的制备方法，授权号ZL 201310006558.6

7. 主要奖励情况

获农业部“神农领军英才”称号（2025）、吉林省突出贡献专业技术人才（2019）、吉林省农产品加工业发展贡献奖（2022）、获吉林省科学技术进步二等奖1项（第1）、吉林省科学技术自然科学二等奖3项（第2、第3和第4）、

中国乳制品工业协会技术进步奖一等奖1项（第4）二等奖1项（第2）、中国商业联合会科学技术奖二等奖1项（第4）、吉林省自然科学学术成果二等奖1项（第3）等。