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    • 张龙腾
    -系别食品科学与工程系
    -导师类型博士研究生导师
    -研究领域热带水产品蛋白的定向修饰与应用
    -邮箱zhanglongteng@hainanu.edu.cn
    -通讯地址海南省海口市龙华区公司路4号美狮贵宾会实验教学楼B811室
    -职务无

    个人简介

    张龙腾，美狮贵宾会副研究员，博士生导师，海南自由贸易港拔尖人才（D类高层次人才），博士毕业于中国农业大学， 2020-2023年于丹麦哥本哈根大学进行博士后研究。研究方向为水产品蛋白质生化变化、热带水产品蛋白的定向修饰与功能应用，目前主持国家自然科学基金青年项目1项、地区项目1项，完成全国博士后管理委员会国际交流计划派出项目1项，重点参与丹麦DFF基金，Novo Nordisk基金项目和国家自然科学基金项目多项。近5年，以第一作者/通讯作者在Food Chemistry，Food Hydrocolloids等期刊发表 SCI论文15篇，合计发表SCI论文78篇，累计引用次数3044次，h-因子35。

    教育背景

    2015.09-2020.07 中国农业大学，食品科学与营养工程公司，农产品加工及贮藏工程专业，博士学位（硕博连读）
    2011.09-2015.06 河南工业大学，粮油食品公司，食品科学与工程专业，学士学位

    工作经历

    2023.08-至今 美狮贵宾会，美狮贵宾会，副研究员
    2020.09-2023.08 丹麦哥本哈根大学，食品科学系，博士后（全国博士后国际交流计划派出项目）

    科研项目

    1. 国家自然科学基金地区项目：“分子東缚效应下4-羟基烯醛介导蛋白脂氧化对冷冻罗非鱼持水性的影响机制”（32560531），2026-2029，32万，在研，主持；
    2. 国家自然科学基金青年项目（青C）：“淡水鱼肉贮藏过程中肌原纤维蛋白羰基化修饰的路径与分子机制”（32202118），2023-2025，30万元，在研，主持；

    文章著作

    1. Zhang, L., Li, Q., Bao, Y., Tan, Y., Lametsch, R., Hong, H., & Luo, Y. Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review. Critical Reviews in Food Science and Nutrition, 2024, 64(6): 1572-1591.
    2. Zhang, L., Li, Q., Sørensen, J., Luo, Y., & Lametsch, R. Protein phosphorylation profile of Atlantic cod (Gadus morhua) in response to pre-slaughter pumping stress and postmortem time. Food Chemistry, 2023, 402: 134234.
    3. Zhang, L., Li, Q., Hong, H., & Luo, Y. Tracking structural modifications and oxidative status of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) fillets treated by different stunning methods and in vitro oxidizing conditions. Food Chemistry, 2021, 365: 130510.
    4. Zhang, L., Li, Q., Hong, H., Luo, Y, Lametsch, R. Search for proteomic markers for stunning stress and stress-induced textural tenderization in silver carp (Hypophthalmichthys molitrix) fillets using label-free strategy. Food Research International, 2020, 137: 109678.
    5.  Zhang, L., Shan, Y., Hong, H., Luo, Y., Hong, X., & Ye, W. Prevention of protein and lipid oxidation in freeze-thawed bighead carp (Hypophthalmichthys nobilis) fillets using silver carp (Hypophthalmichthys molitrix) fin hydrolysates. LWT, 2020, 123: 109050.
    6. Zhang, L., Li, Q., Hong, H., & Luo, Y. Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products. Food Chemistry, 2020, 316: 126343.
    7. Zhang, L., Zhang, Y., Jia, S., Li, Y., Li, Q., Li, K., Hong, H., & Luo, Y. Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms. Food Chemistry, 2019, 295: 520-529.  
    8. Zhang, L., Gui, P., Zhang, Y., Lin, J., Li, Q., Hong, H., & Luo, Y. Assessment of structural, textural, and gelation properties of myofibrillar protein of silver carp (Hypophthalmichthys molitrix) modified by stunning and oxidative stress. LWT, 2019, 102: 142-149.  
    9. Zhang, L., Li, Q., Jia, S., Huang, Z., & Luo, Y. Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp (Hypophthalmichthys molitrix) fillets during 72 h postmortem. Food Chemistry, 2018, 246: 121-128.
    10. Zhang, L., Li, Q., Shi, J., Zhu, B., & Luo, Y. Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions. Food Hydrocolloids, 2018, 75: 116-124.
    11. Zhang, L., Li, Q., Lyu, J., Kong, C., Song, S., & Luo, Y. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C during 72 h postmortem. Food Chemistry, 2017, 216: 130-137.    
    12. Zhang, L., Li, Q., Zhang, W., Bakalis, S., Luo, Y., & Lametsch, R. Different source of commercial soy protein isolates: Structural, compositional, and physicochemical characteristics in relation to protein functionalities. Food Chemistry, 2023, 433: 137315.
    13. Zhang, L., Duque-Estrada, P., Li, Q., Gao, S., Lametsch, R., & Petersen, I. L. The proteomic evidence on protein oxidation in pea protein concentrate-based low-moisture extrudates and its inhibition by antioxidants derived from plant extracts. Food Chemistry, 2024, 451: 139435.
    14. Zhang, L., Li, Q., Zhang, W., & Lametsch, R. Gelation and emulsification profiles of different commercial soy protein isolates: A proteomic insight through globulin subunit compositions and oxidative modifications. Food Hydrocolloids, 2025, 164: 111173.
    15. Zhang, L., You, J., Ye, Y.,  Bao, Y., Tan, Y., Hong, H., Li, Q. Variations in oxidation profiles of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) by frozen storage and hydroxyl radicals: A proteomic insight. Food Chemistry, 2025, 493, 145674.

    获奖

    全国商业联合会科学技术奖全国商业进步奖一等奖（6/8，2022）

    专利

    无

    承担教学

    （1）本科生课程：《食品分析》，《食品分析实验》，《食品机械与设备》
    （2）研究生课程：《学术道德与规范》，《现代食品加工技术》

    公司产品

    目前在读博士研究生1人、硕士研究生3人，欢迎对水产品蛋白质加工领域感兴趣的同学报考我的研究生。