张宾教授

姓名：张宾

职称/职务：教授/副院长

院系：浙江海洋大学 食品与药学学院 食品科学与工程系

张宾，食品科学博士、药学博士后，教授，浙江海洋大学食品与药学学院副院长、中意比萨海洋研究生院副院长，浙江海洋大学东海学者，俄勒冈州立大学访问学者，兼任福建农林大学、海南大学、宁波大学博士生导师。

先后获浙江省杰出青年基金获得者、浙江省高校领军人才计划高层次拔尖人才、浙江省高等学校中青年学科带头人（水产品加工及贮藏方向）、浙江省师德先进个人、浙江省151人才工程第三层次、浙江省食品科学与工程一流学科骨干成员、舟山市新世纪111人才工程第三层次、舟山市优秀青年科技奖获得者、浙江海洋大学创建先进个人、浙江海洋大学教坛新秀、浙江海洋大学优秀硕士指导教师和研究生达人导师、浙江海洋大学师德先进个人、浙江海洋大学优秀党务工作者等。

学院工作：协助院长分管学科及学位点、硕士研究生教育工作。

科研与教学：主讲《水产品质量与安全控制专题》、《食品安全控制技术》、《食品科学研究进展》等课程。先后获全国大学生“小平科技创新团队”（指导）、浙江省大学生科技竞赛二等奖1项（指导）、中国商业联合会科技进步一等奖、三等奖各1项（均第1）、中国产学研合作创新成果奖二等奖（第2）及优秀奖各1项（第1）、浙江省专业学位研究生优秀实践成果2项（指导）、舟山市科技进步奖二等奖1项（第1）、舟山市优秀青年科技奖1项（第1）、舟山市优秀科技论文一等奖、二等奖各1项（均第1）、福建省科技进步二等奖（第6）、浙江省教学成果一等奖1项（第7）、山东省教学成果二等奖1项（第5）、中国商业联合会科技进步特等奖1项（第2）、浙江省科学技术进步奖三等奖2项（均第2）、舟山市科学技术进步奖三等奖1项（第3）等。教育教学方面，获浙江省专业学位优秀研究生教学案例1项、主持研究生及本科生教学教育改革项目7项等。

科研项目：先后主持国家重点研发计划项目课题1项、国家自然科学基金3项、浙江省自然科学基金杰出青年基金项目1项、浙江省特支计划人才培养项目1项、中国博士后科学基金2项、国家星火计划2项、浙江省自然科学基金2项、浙江省公益性项目2项、浙江省高校基本科研业务费重点项目1项、舟山市科技计划项目2项、省部级以上重点实验室开发基金3项等。作为主要人员先后参与国家重点研发计划子课题1项、国家科技部国际合作项目2项，浙江省科技厅重大科技专项2项等。

学术团体兼职：中国食品科学技术学会青年工作委员会委员；浙江省食品学会第七届理事会常务理事、青年工作委员会委员；浙江省海洋生物资源利用专业委员会秘书长；中国农业产业化专家库成员；浙江省科协智慧海洋专家服务团专家；国家自然科学基金项目、浙江省、山东省、湖北省、广东省及上海市等科技计划项目评审专家；包装工程专家委员、肉类科学编委、Food Science of Animal Produts编委、食品研究与开发编委、食品工业科技青年编委、食品安全质量检测学报青年编委；农业工程学报、食品科学、Trends in Food Science & Technology、Food & Function、Food Chemistry、Food Research International、Journal of Food Science、European Food Research and Technology等食品类期刊评审专家。

学术论文：发表学术论文156余篇，其中卓越期刊、SCI及EI收录论文78余篇。申请国家发明、实用新型专利40件、PCT专利1件，授权22件。出版《水产品生产安全控制技术》（主编）、《虾深加工技术》（副主编）、《食品感官评价》（副主编，十四五部委规划）、《食品加工过程质量与安全控制》（参编）、《Food Chemistry》（参编）、《食品化学》（副主编，化学工业出版社）、《食品化学》（参编，化学工业出版社；教育部精品、十一、二五国家规划）等。

学术论文：

[1] Zhang Bin, et al. Label-free based proteomics analysis of protein changes in frozen whiteleg shrimp (Litopenaeus vannamei) pre-soaked with sodium trimetaphosphate. Food Research International, 2020, 137, 109455. (TOP)

[2] Zhang Bin, et al. Trehalose and alginate oligosaccharides affect the stability of myosin in whiteleg shrimp (Litopenaeus vannamei): The water-replacement mechanism confirmed by molecular dynamic simulation. LWT, 2020, 127, 109393. (TOP)

[3] Zhang Bin, et al. Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei). Food & Function, 2020, 11, 1270-1278. (TOP)

[4] Zhang Bin, et al. The mechanistic effect of bromelain and papain on tenderization in jumbo squid (Dosidicus gigas) muscle. Food Research International, 2020, 131, 108991. (TOP)

[5] Zhang Bin, et al. Influence of temperature fluctuations on growth and recrystallization of ice crystals in frozen peeled shrimp (Litopenaeus vannamei) pre-soaked with carrageenan oligosaccharide and xylooligosaccharide. Food Chemistry, 2020, 306, 125641. (TOP)

[6] Zhang Bin, et al. Cryoprotective characteristics of different sugar alcohols on peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage and their possible mechanisms of action. International Journal of Food Properties, 2020, 23(1), 95-107.

[7] Zhang Bin, et al. Kappa-carrageenan oligosaccharides retard the progression of protein and lipid oxidation in mackerel (Scomber japonicus) fillets during frozen storage. RSC Advances, 2020, 10, 20827

[8] Zhang Bin, et al. Insights into ice-growth inhibition by trehalose and alginate oligosaccharides in peeled Pacific white shrimp (Litopenaeus vannamei) during frozen storage. Food Chemistry, 2019, 278, 482-490 (TOP)

[9] Zhang Bin, et al. Influence of trehalose and alginate oligosaccharides on ice crystal growth and recrystallization in whiteleg shrimp (Litopenaeus vannamei) during frozen storage with temperature fluctuations. International Journal of Refrigeration, 2019, 99, 176-185.

[10] Zhang Bin, et al. Sodium erythorbate, stable chlorine dioxide, and gellan gum glazing for shelf life extension of commercial peeled shrimp (Litopenaeus vannamei) during frozen storage. Journal of Food Processing and Preservation, 2019, 43, e14108.

[11] Zhang Bin, et al. Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage. Food & Function, 2018, 9, 4394-4403. (TOP)

[12] Zhang Bin, et al. The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp (Litopenaeus vannamei) protein during frozen storage. Food Hydrocolloids, 2018, 77, 228-237. (TOP)

[13] Zhang Bin, et al. Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage. Food Chemistry, 2018, 245, 254-261 (TOP)

[14] Zhang Bin, et al. Chitooligosaccharide-metal ions complexes: Insights from molecular dynamics simulations. Colloid and Polymer Science, 2018, 296, 245-250.

[15] Zhang Bin, et al. Insights into cryoprotective roles of carrageenan oligosaccharides in peeled white leg shrimp during frozen storage. Journal of Agricultural and Food Chemistry. 2017, 65(8), 1792-1801. (TOP)

[16] Zhang Bin, et al. Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp (Litopenaeus vannamei). Food Chemistry, 2017, 228, 257-264 (TOP)

[17] Zhang Bin, et al. Depuration of cadmium from blue mussel (Mytilus edulis) by protein hydrolysate–Fe2+ complex: The role of metallothionein. Journal of Food Science, 2017, 82(11), 2767-2773.

[18] Zhang Bin, et al. The effects of hairtail protein hydrolysate-Fe2+ complexes on growth and non-specific immune response of red swamp crayfish (Procambarus clarkii). Aquaculture International, 2016, 24(4), 1039-1048.

[19] Zhang Bin, et al. Efficacy of a Fructus mume extract combination with stable chlorine in preventing bacterial contamination in frozen mackere fillets. Journal of Aquatic Food Product Technology, 2016, 25(4), 458-470.

[20] Zhang Bin, et al. Cryoprotective effects of trehalose, alginate, and its oligosaccharide on quality of cooked-shrimp (Litopenaeus vannamei) during frozen storage. Journal of Food Processing and Preservation, 2016, 41, e12825.

[21] Zhang Bin, et al. Depuration of cadmium from blue mussel (Mytilus edulis) by hydrolysis peptides and chelating metal elements. Food Research International, 2015, 73, 162-168 (TOP)

[22] Zhang Bin, et al. Shelf-life of pacific white shrimp (Litopenaeus vannamei) as affected by weakly acidic electrolyzed water ice-glazing and modified atmosphere packaging. Food Control, 2015, 51, 114-121 (TOP)

[23] Zhang Bin, et al. Comparison of the cryoprotective effects of trehalose, alginate and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage. Journal of Food Science, 2015, 80(3), 540-546.

[24] Zhang Bin, et al. Effect of slurry ice on the functional properties of proteins related to quality loss during Skipjack tuna (Katsuwonus pelamis) chilled storage. Journal of Food Science, 2015, 80(4), 695-699.

[25] Zhang Bin, et al. Chemical changes related to loss of quality in Pacific white shrimp (Litopenaeus vannamei) during chilled storage under slurry ice conditions: Effect of slurry ice on chemical changes. Journal of Food Processing and Preservation, 2015, 39, 2507-2515.

[26] Zhang Bin, Zhang Li, Wang Dong-feng, Sun Ji-peng. Improvement of purification of trypsin inhibitor from wild soybean (glycine soja sieb zucc) using chitosan resin-immpbilized trypsin. Journal of Food Biochemistry, 2011, 35, 1660-1670.

[27] Zhang Bin, Deng S, Lin H, et al. Changes in the physicochemical and volatile flavor characteristics of Scomberomorus niphonius during chilled and frozen storage. Food Science and Technology Research, 2012, 18(5), 747-754.

[28] Zhang Bin, Wang D F, Wu H, et al. Inhibition of endogenous α-amylase and protease of Aspergillus flavus by trypsin inhibitor from cultivated and wild-type soybean. Annals of Microbiology, 2010, 60(3), 405-414.

[29] Zhang L, Zhang Bin, Hong L, et al. Preparation of trypsin-immobilised chitosan beads and their application to the purification of soybean trypsin inhibitor. Journal of the Science of Food & Agriculture, 2010, 88(13), 2332-2339.

[30] Zhang Bin, Wang DF, Li HY, et al. Preparation and properties of chitosan-soybean trypsin inhibitor blend film with anti-Aspergillus flavus activity. Industrial Crops & Products, 2009, 29(2), 541-548.

[31] Zhang Bin, Wang DF, Yan F, et al. Affinity purification of trypsin inhibitor with anti-Aspergillus flavus activity from cultivated and wild soybean. Mycopathologia, 2009, 167(3), 163-171.

[32] Song R, Wei R, Zhang Bin, et al. Antioxidant and antiproliferative activities of heated sterilized pepsin hydrolysate derived from half-fin anchovy (Setipinna taty). Marine Drugs, 2011, 9(6), 1142-56.

[33] Song R, Wei R, Zhang Bin, et al. Optimization of the antibacterial activity of half-fin anchovy (Setipinna taty) hydrolysates. Food & Bioprocess Technology, 2012, 5(5), 1979-1989.

[34] 张宾, 房传栋, 杨会成等. 基于分子模拟分析的紫贻贝体内重金属Cd2+脱除机制. 农业工程学报, 2016, 32(2), 412-416.

[35] 张宾, 王晓玲, 史周荣等. 蛋白水解肽-Fe2+配合物对紫贻贝体内Cd脱除的影响. 现代食品科技, 2015, 31(10), 91-96, 195.

[36] 张宾, 汪东风, 邓尚贵等. 壳聚糖-胰蛋白酶抑制剂复合可食性膜的制备及抗黄曲霉活性. 农业工程学报, 2012, 28(4), 287-271.

[37] 张宾, 汪东风, 邓尚贵. 豆类胰蛋白酶抑制剂抗鲢鱼鱼糜凝胶劣化的研究. 食品工业科技, 2012, 33(14), 107-110.

[38] 张宾, 邓尚贵, 林慧敏等. 水产品病原微生物安全控制技术的研究进展. 中国食品卫生杂志. 2011, 23(6), 581-586.

[39] 冯家敏, 张宾*, 蒋林珍等. 流化冰结合防黑剂、抑菌剂对南美白对虾的保鲜效果. 食品科学, 2016, 37(2), 244-249.

[40] 王晓玲, 张宾*, 史周荣等. 紫贻贝不同组织对镉的生物富集及释放特征. 食品工业科技, 2015, 36(19), 101-106.

[41] 马路凯, 张宾* , 王晓玲等. 响应面法优化无磷复合抗冻剂研究. 食品安全质量检测学报, 2015, 6(3), 914-922.

[42] 马路凯, 张宾*, 王晓玲等. 海藻糖、海藻胶及寡糖对蒸煮南美白对虾的抗冻保水作用. 食品科学, 2015, 36(16), 266-271.

[43] 史周荣, 张宾*, 杨会成等. 蛋白水解肽-Fe2+配合物对克氏原螯虾体内Cd2+的脱除效果. 水产学报, 2015, 39(7), 1071-1078.

[44] 杨琰瑜, 张宾*, 汪恩蕾等. 酸性电解水冰衣对单冻虾仁品质的影响. 中国食品学报, 2014, 14(6), 162-168.

[45] 高萌, 张宾*, 邓尚贵, 励建荣, Aubourg Santiago. 流化冰对于鲣鱼的保鲜效果研究. 海洋与湖沼, 2014, 45(5), 1023-1029.

[46] 高萌, 张宾*, 王强, 邓尚贵, Aubourg Santiago. 流化冰保鲜对鲣鱼蛋白质功能特性的影响. 食品科学, 2014, 35(22), 304-309.

[47] 王强, 张宾*, 马路凯, 王斌. 流化冰保鲜对冰鲜南美白对虾品质的影响. 现代食品科技, 2014, 30(10), 134-140.

[48] 高萌, 张宾*, 励建荣等. 基于酸性电解水处理的金枪鱼杀菌技术研究. 食品工业科技, 2014, 35(6), 230-234.

[49] 马路凯, 张宾*, 王强等. 海藻糖、海藻胶及寡糖对南美白对虾蛋白质冷冻变性的抑制作用. 现代食品科技, 2014, 30(6), 140-145.

[50] 王晓玲, 张宾*, 马路凯等. 蛋白水解肽-Fe2+配合物对克氏原螯虾生长及非特异性免疫的影响. 现代食品科技, 2014, 30(11), 71-78.

[51] 陆云飞, 张宾*, 祝剑嫄等. 褐藻胶寡糖对南美白对虾虾仁品质特性的影响. 食品科学, 2013, 34(18), 267-271.

[52] 丁晨, 谢超, 张宾等. 多种糖类添加物对秘鲁鱿鱼肌原纤维蛋白抗冻保水效果及构象变化影响研究. 海洋与湖沼, 2014, 45(5), 1044-1050.

[53] 唐艳, 邓尚贵, 张宾等. 乌梅提取物脱色工艺及其抑菌机理的初步研究. 中国食品学报, 2012, 12(5), 102-109.

[54] 张越扬, 高萌, 柳佳娜, 何丹清, 沈科, 张宾*. 酸性电解水冰衣对于冷冻金枪鱼品质的影响研究. 食品工业, 2013, 34(12), 34-36.

[55] 高萌, 张宾*, 邓尚贵等. 流化冰保鲜技术在食品工业中的应用进展. 食品工业, 2014, 35(2), 178-181.

[56] 林慧敏, 张宾, 邓尚贵等. 舟山海域4种低值鱼酶解蛋白亚铁螯合物自由基清除活性与抑菌活性研究. 中国食品学报, 2012, 12(1), 19-24.

[57] 林慧敏, 邓尚贵, 庞杰, 张宾. 超滤法制备高抗菌抗氧化活性带鱼蛋白亚铁螯合肽的工艺研究. 中国食品学报, 2012, 12(6), 16-21.

[58] 袁鹏翔, 邓尚贵, 张宾, 李月琴, Aubourg Santiago. 静态流化冰对鱿鱼保鲜效果的影响. 现代食品科技, 2015, 31(8), 242-247, +87.

[59] 林慧敏, 李仁伟, 张宾等. 鮟鱇鱼肝抗氧化肽的酶法制备及对羟自由基的清除作用. 中国食品学报, 2012, 12(7), 9-16.

[60] 张宾, 吕丹丹, 房传栋等. 基于分子模拟的壳寡糖金属配合物结合模式分析. 中国食品学报, 2019, 7, 79-84.

[61] 邓晓影, 张宾*, 汤贺等. 基于高通量测序的南美白对虾中微生物群落分析. 食品科学, 2018, 39(24), 149-155.

[62] 房传栋, 张宾*, 徐君辉等. 紫贻贝金属硫蛋白对小鼠体内镉富集的拮抗及排出功效研究. 食品安全质量检测学报, 2017, 8(7), 2723-2728.

[63] 吴海潇, 张宾*, 史周荣等. 卡拉胶寡糖对冷冻南美白对虾的抗冻保水作用. 食品科学, 2017, 38(7),260-265.

[64] 邹俊杰, 张宾, 孙继鹏等. 一株高产金属硫蛋白枯草芽孢杆菌的诱导发酵条件优化. 食品工业科技, 2017, 38(17), 130-134.

[65] 章样扬, 张宾*, 郝桂娟等. 不同糖醇类物质对冷冻南美白对虾的保水效果比较研究. 食品科学, 2018, 39(23), 1-6.

[66] 姚冬儿, 杨慧琳, 斯兴开, 张宾*等. 基于响应面优化的褶牡蛎中金属硫蛋白提取工艺研究. 现代食品科技, 2018, 34(2), 189-196.

[67] 汤贺, 张宾*等. 基于高通量测序的壳寡糖-Zn2+配合物对衰老模型小鼠肠道菌群结构的影响. 食品工业科技, 2018, 39(2), 295-300.

[68] 房传栋, 张宾*等. 不同脱除剂对暂养紫贻贝体内重金属Cd2+的脱除效果. 食品工业科技, 2018, 39(7), 44-48.

[69] 卢琪洁, 王丽, 钱旭, 朱雨晴, 许钲, 张宾*. 壳寡糖锌配合物的制备及抑菌活性. 食品研究与开发, 2018, 39(6), 58-65.

[70] 房传栋, 张宾*, 章样杨等. 紫海胆中几种化学成分的分离及结构鉴定. 食品安全质量检测学报, 2017, 8(12), 4675-4682.

[71] 曹慧娟, 徐君辉, 邹俊杰, 张宾*等. 毕赤酵母发酵表达金属硫蛋白的制备及活性. 现代食品科技, 2018, 34(7), 1-6.

[72] 谢枫才, 张宾*, 孙继鹏. 藻油中DHA-EE的HPLC快速定量方法的建立. 集美大学学报(自然科学版), 2018, 23(3), 187-194.

[73] 蔡路昀, 马帅, 张宾等. 鱼类加工副产物的研究进展及应用前景. 食品与发酵科技. 2016, 5, 108-113.

[74] 沈春蕾, 张小利, 赵金丽, 魏婉莹, 张宾*. 三种糖醇对冻藏南美白对虾的品质保障作用. 包装工程, 2019, 40(1), 15-23.

[75] 郝桂娟, 张宾*, 章样扬等. 壳寡糖锌配合物对氧化衰老模型小鼠的抗氧化作用. 核农学报, 2019, 33(6), 1156-1164.

[76] 魏婉莹, 沈春蕾, 张小利, 赵金丽, 张宾*. 基于响应面法优化的秘鲁鱿鱼肌肉嫩化工艺研究. 食品研究与开发, 2019, 40(13), 6-13.

[77] 赵金丽, 魏婉莹, 沈春蕾, 张小利, 张宾*. 基于高通量测序的紫贻贝中微生物群落分析. 现代食品科技, 2019, 35(2), 253-258+273.

[78] 张小利, 沈春蕾, 魏婉莹, 赵金丽, 张宾*. 木糖醇、甘露糖醇和异麦芽糖醇对冷冻熟南美白对虾的抗冻保水作用. 食品安全质量检测学报, 2019, 10(2), 407-413.

[79] 虞铭霞, 张怡, 张宾*. 海藻糖和褐藻胶寡糖对冻藏紫贻贝品质的影响. 现代食品科技, 2019, 35(9), 163-169+95.

[80] 邱愚蘅, 孙孟辉, 王欣, 张宾*. 不同暂养添加物对Cd2+胁迫的紫贻贝机体免疫功能的调节作用. 食品工业科技, 2019, 23, 10-16.

[81] 毛俊龙, 姚玉超, 汤贺, 张宾*. 硒化卡拉胶寡糖的制备及抗氧化活性研究. 中国食品添加剂, 2019, 11, 84-92

[82] 吕丹丹, 张宾, 房传栋等. 基于分子模拟的壳寡糖-金属配合物的结合模式分析. 中国食品学报, 2019, 19(7), 79-84.

[83] 缪丹旎, 张宾, 周勇等. 超高效液相色谱-串联质谱法检测茶制品中非法添加13种抗风湿类药物. 食品安全质量检测学报, 2019, 11, 3557-3563.

[84] 祁雪儿, 姚慧, 齐贺, 毛俊龙, 郝桂娟, 张宾*. 几种糖类物质对冷冻虾仁中重结晶现象的影响作用. 现代食品科技, 2020, 36(1), 91-97+135.

[85] 姚慧，祁雪儿，张宾*等. 卡拉胶寡糖对秘鲁鱿鱼肌原纤维蛋白功能特性的影响. 中国食品添加剂, 2020, 1, 68-75.

[86] 齐贺, 毛俊龙, 姚慧, 祁雪儿, 武天昕, 张宾*. 不同糖类对反复冻融下冻藏南美白对虾虾仁品质特性的影响. 食品工业科技, 2020, 41(8), 279-284.

[87] 张小利, 祈雪儿, 姚慧, 毛俊龙, 张宾*. 磷酸化海藻糖制备工艺优化及其活性评价. 食品安全质量检测学报, 2020, 11(5), 1446-1451.

[88] 姚慧, 祁雪儿, 毛俊龙, 齐贺, 武天昕, 张宾*. 三种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化. 食品科学, 2021, 42, 207-213.

[89] 严红波, 沈春蕾, 张宾等. 南美白对虾肉糜冻藏过程中蛋白质功能特性变化. 食品与发酵工业, 2020, 46(24), 37-42+57.

[90] 祁雪儿, 张宾*, 姚慧等. 蛋白质氧化对中华管鞭虾肌肉品质特性的影响. 食品科学, 2021, 42(18), 15-21.

[91] 陈敏嫣, 水珊珊, 周晓娇, 孙继鹏, 张宾*. 沿海紫贻贝体内重金属含量及相关性分析[J]. 环境科学与技术, 2020, 43(6), 24-29.

[92] 毛俊龙, 祁雪儿, 张宾, 水珊珊．基于高通量测序的大黄鱼表面微生物群落组成及变化分析．现代食品科技, 2020, 36(12), 1-10.

[93] 吴琼静, 赵金丽, 水珊珊, 苏来金, 张宾*. 基于高通量法分析鲐鱼冻藏期间的微生物群落变化. 包装工程, 2020, 41(17), 7-14.

[94] 陈晓楠, 赵金丽, 张宾, 苏来金, 水珊珊. 低温冻藏过程中鲐鱼肌肉蛋白质氧化特性研究. 包装工程, 2020, 41(17), 38-45.

[95] 李志鹏, 周晓娇, 张宾, 苏来金, 水珊珊. 南美白对虾肉糜低温冻藏过程中蛋白质的特性变化．现代食品科技, 2021, 1, 117-124.

[96] Zheng M, Liu X, Chuai P, Jiang ZD*, Zhu Y, Zhang Bin*, Ni H, & Li Q. Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products. Food Control, 2020, 122, 107806. (TOP)

[97] Shui SS, Qi H, Hatab S, Aubourg SP, & Zhang Bin*. Kappa-carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia-Hua) during frozen storage. Journal of Food Science, 2021, 8, 140-148.

[98] Olatunde OO, Benjakul S, Huda N, Zhang B, & Deng SG. Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices. International Journal of Food Science and Technology. 2021, 56(6), 2804-2819.

[99] Ying XG, Wu QJ, Shui SS, Zhang Bin*, et al. Insights into the similarities and differences of whiteleg shrimp pre-soaked with sodium tripolyphosphate and sodium trimetaphosphate during frozen storage. Food Chemistry, 2021, 348, 129134. (TOP)

[100] 蒋慧丽, 水珊珊, 吴琼静, 陈晓楠, 张宾, 苏来金. 基于高通量测序分析紫贻贝冻藏过程中菌群组成变化. 食品与机械, 2021, 1, 143-147+155.

[101] Singh A, Benjakul S, Zhou P, Zhang Bin, Deng SG. Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage. Food Chemistry, 2021, 351(10), 129296. (TOP)

[102] Lin HM, Qi XE, Shui SS, Benjakul S, Aubourg SP, & Zhang Bin*. Label-free proteomic analysis revealed the mechanisms of protein oxidation induced by hydroxy radicals in whiteleg shrimp (Litopenaeus vannamei) muscle. Food & Function, 2021,12, 4337-4348. (TOP)

[103] 周晓娇, 谢枫才, 陈敏嫣, 李志鹏, 张宾*. 分子蒸馏联用制备液相色谱法制备高纯度DHA乙酯. 中国油脂, 2021, 46(5), 28-32.

[104] Zhang Bin, Perez-Won W, Tabilo-Munizaga G, Aubourg SP*. Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO2 packaging and high-pressure processing. International Journal of Food Science & Technology, 2021, 56(11), 5968-5976.

[105] Shui SS, Yao H, Jiang ZD, Benjakul S, Aubourg SP, & Zhang Bin*. The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses. Food Chemistry, 2021, 364, 130374. (TOP)

[106] Gao YP, Jiang HL, Lv DD, Benjakul S, & Zhang Bin*. Shelf-life of half-shell mussel (Mytilus edulis) as affected by pullulan, acidic electrolyzed water, and stable chlorine dioxide dombined ice-glazing during frozen storage. Foods, 2021, 10(8), 1896.

[107] Tu CH, Qi XE, Shui SS, Lin HM, Benjakul S, & Zhang Bin*. Investigation of the changes in lipid profiles induced by hydroxyl radicals in whiteleg shrimp (Litopenaeus vannamei) muscle using LC/MS-based lipidomics analysis. Food Chemistry, 2022, 369, 130925. (TOP)

[108] 范清涛, 邓建朝, 张宾等. 养殖虾类中呋喃西林代谢物检测方法的优化. 食品与发酵工业, 2021, 47(16), 233-238.

[109] 柳佳娜, 张宾, 刘宇等. 高效降解生物胺乳酸菌的筛选、鉴定及特性研究. 中国酿造, 2021, 40(7), 141-147.

[110] Miranda JM, Zhang Bin, Barros-Velázquez J, & Aubourg SP. Preservative effect of aqueous and ethanolic extracts of the macroalga Bifurcaria bifurcata on the quality of Chilled hake (Merluccius merluccius). Molecules, 2021, 26, 3774.

[111] Tagrida M, Benjakul S, & Zhang Bin. Use of betel leaf (Piper betle L.) ethanolic extract in combination with modified atmospheric packaging and nonthermal plasma for shelf-life extension of Nile tilapia (Oreochromis niloticus) fillets. Journal of Food Science, 2021, 86(12), 5226-5239.

[112] Shiekh K, Olatunde O, Zhang Bin, Huda N, & Benjakul S. Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves. Food Chemistry, 2021, 359, 129976.(TOP)

[113] Shiekh K, Benjakul S, Qi H, Zhang Bin, & Deng S. Combined hurdle effects of pulsed electric field and vacuum impregnation of Chamuang leaf extract on quality and shelf-life of Pacific white shrimp subjected to high voltage cold atmospheric plasma. Food Packaging and Shelf Life, 2021, 28, 100660.

[114] 陈晓楠, 蒋慧丽, 吴琼静, 涂传海, 张宾*. 稳定态二氧化氯结合真空包装对冻藏海鳗品质特性的影响. 食品工业科技, 2022, 43(7), 255-261.

[115] 李志鹏, 周晓娇, 水珊珊, HATAB SR, 张宾*. 低温贮藏中华管鞭虾肌肉品质及组织蛋白酶H活性变化. 食品工业科技, 2021, 42(22), 306-313.

[116] Tagrida M, Prodpran T, Zhang Bin, Aluko R E, & Benjakul, S. Liposomes loaded with betel leaf (Piper betle L.) ethanolic extract prepared by thin film hydration and ethanol injection methods: Characteristics and antioxidant activities. Journal of Food Biochemistry. 2021, 45, e14012.

[117] Chotphruethipong L, Binlateh T, Hutamekalin P, Aluko R E, Tepaamorndech S, Zhang Bin, & Benjakul, S. Impact of Hydrolyzed Collagen from Defatted Sea Bass Skin on Proliferation and Differentiation of Preosteoblast MC3T3-E1 Cells. Foods, 2021, 10, 1476.

[118] Raju N, Gulzar S, Buamard N, Ma L, Ying X, Zhang Bin, & Benjakul, S. Comparative Study of Astaxanthin, Cholesterol, Fatty Acid Profiles, and Quality Indices Between Shrimp Oil Extracted From Hepatopancreas and Cephalothorax. Frontiers in Nutrition. 2021, 8, 803664. (TOP)

[119] 廖月琴, 吴盈茹, 杜琪, 林慧敏*, 张宾*等. 新鲜与风干带鱼肌肉品质及营养成分分析与评价. 食品与发酵工业, 2023, 49(1), 185-191．

[120] 马路凯, 廖梓瑜, 张倩玮, 刘袆帆, 肖更生*, 刘国琴, 程威威, 张宾*. 水产油脂的提取工艺及营养功效研究进展. 中国油脂, 2022, 47(11), 9-15.

[121] Yuan PX, Chen XN, Benjakul S, Sun JP*, & Zhang Bin*. Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress. Food Chemistry: X, 2022, 14, 100275. (TOP)

[122] Li ZP, Zhou T, Wu YR, Shui SS*, Tu CH, Benjakul S, & Zhang Bin*. Investigation of the activity of cathepsin B in red Shrimp (Solenocera crassicornis) and Its relation to the quality of muscle proteins during chilled and frozen storage. Journal of Food Science, 2022, 87(4), 1610-1623.

[123] 武天昕, 邓晓影, 水珊珊, 劳敏军*, & 张宾*. 冷冻南美白对虾新型镀冰衣工艺优化研究. 食品安全质量检测学报. 2022, 13(4), 1216-1223.

[124] Jiao L, Tu CH, Mao JL, Benjakul S, & Zhang Bin*. Impact of theaflavin soaking pretreatment on oxidative stabilities and physicochemical properties of semi-dried large yellow croaker (Pseudosciaena crocea) fillets during storage. Food Packaging and Shelf Life, 2022, 32, 100852.

[125] Sinlapapanya P, Sumpavapol P, Nirmal N, Zhang Bin, Hong H, & Benjakul S. Ethanolic Cashew Leaf Extract: Antimicrobial Activity, Mode of Action, and Retardation of Spoilage Bacteria in Refrigerated Nile Tilapia Slices. Foods, 2022, 11, 3461.

[126] Fang CD, Chen HS, Yan HB, Shui SS, Benjakul S, & Zhang Bin*. Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis. Food Chemistry, 2022, 133140. (TOP)

[127] Nilsuwan K, Chantakun K, Zhang Bin, Ma LK, Yesilsu AF, & Benjakul S. Ammonium Sulfate and Repeated Freeze-Thawing Recover Oil from Emulsion Separated from Salmon Skin Hydrolysate. European Journal of Lipid Science and Technology, 2022, 124, 2200027.

[128] Zhan Y, Tu C, Jiang H, Benjakul S, Ni J, Dong K, Zhang Bin*. Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage. Foods, 2022, 11, 3928.

[129] Barbosa RJ, Trigo M, Zhang Bin, & Aubourg SP. Effect of Alga Gelidium sp. Flour Extract on Lipid Damage Evolution in Heated Fish Muscle System. Antioxidants, 2022, 11(5), 807.

[130] Mittal A, Singh A, Zhang Bin, Visessanguan W, Benjakul S. Chitooligosaccharide Conjugates Prepared Using Several Phenolic Compounds via Ascorbic Acid/H2O2 Free Radical Grafting: Characteristics, Antioxidant, Antidiabetic, and Antimicrobial Activities. Foods, 2022, 11, 920.

[131] Temdee W, Singh A, Zhang Bin, & Benjakul S. Effect of Vacuum Packaging on Shelf‐life Extension of Cooked and Peeled Harpiosquillid Mantis Shrimp (Harpiosquilla raphidea) during Refrigerated Storage. International Journal of Food Science & Technology, 2022, 57, 4451-4462.

[132] Patil U, Nagarajarao RC, Balange AK, Zhang Bin, & Benjakul S. Proteolytic activity and characteristics of skipjack tuna trypsin loaded alginate–chitosan beads as affected by drying methods and trehalose/glycerol. International Journal of Food Science & Technology, 2022, DOI: 10.1111/ijfs.16039.

[133] Pudtikajorn K, Sae-leaw T, Zhang Bin, Hong H, & Benjakul S. Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil. Journal of Food Processing and Preservation, 2022, 46, e17032.

[134] Patil U, Nikoo M, Nikoo M, Zhang Bin, & Benjakul S. Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability. Foods, 2022, 11(15), 2292.

[135] Yan HB, Jiao L, Fang CD, Benjakul S, & Zhang Bin*. Chemical and LC–MS-based lipidomics analyses revealed changes in lipid profiles in hairtail (Trichiurus haumela) muscle during chilled storage. Food Research International, 2022, 159, 111600. (TOP)

[136] 吴盈茹, 廖月琴, 杜琪, 周婷, 水珊珊, 张宾. 盐浓度对冷藏即食中华管鞭虾肌肉品质的影响. 食品工业科技, 2023, 44(2), 90-97.

[137] 丁怡萱, 周婷, 廖月琴, 林慧敏, 张宾. 两种炸制方式对带鱼品质及风味的影响. 食品工业科技, 2022, 43(24), 244-253.

[138] 周婷, 水珊珊, 李志鹏, 吴盈茹, 丁怡萱, 张宾. 基于内源酶活性变化的冷藏哈氏仿对虾肌肉品质研究. 食品工业科技, 2022, 43(24), 338-346.

[139] Rajasekaran B, Singh A, Zhang Bin, Hong H, & Benjakul S. Changes in Emulsifying and Physical Properties of Shrimp Oil/Soybean Oil‐in‐Water Emulsion Stabilized by Fish Myofibrillar Protein during the Storage. European Journal of Lipid Science and Technology, 2022, 124, 2200068.

[140] Méndez L, Trigo M, Zhang Bin, & Aubourg SP. Antioxidant Effect of Octopus Byproducts in Canned Horse Mackerel (Trachurus trachurus) Previously Subjected to Different Frozen Storage Times. Antioxidants, 2022, 11, 2091.

[141] Du Q, Chen XN, Jiang HL, Zhang Bin*. Effect of stable chlorine dioxide and vacuum packing treatments on the physicochemical and volatile flavor properties of pike eel (Muraenesox cinereus) during chilled storage. 2022, Foods, 11, 2701.

[142] Ding YX, Zhou T, Liao YQ, Lin HM, Deng SG, & Zhang Bin. Comparative studies on the physicochemical and volatile flavour properties of traditional deep fried and circulating-air fried hairtail (Trichiurus lepturus). 2022, Foods, 11, 2710.

[143] Shui S, Yan H, Tu C, Benjakul S, Zhang Bin*. Cold-induced denaturation of muscle proteins in hairtail (Trichiurus lepturus) during storage: Physicochemical and label-free based proteomics analyses. Food Chemistry: X, 2022, 16, 100479. (TOP)

[144] Tagrida M, Gulzar S, Nilsuwan K, Prodpran T, Zhang Bin, & Benjakul, S. Polylactic Acid Film Coated with Electrospun Gelatin/Chitosan Nanofibers Containing Betel Leaf Ethanolic Extract: Properties, Bioactivities, and Use for Shelf-Life Extension of Tilapia Slices. Molecules, 2022, 27, 5877.

[145] Shui S, Yang H, Lu B, Zhang Bin*. Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage. Foods, 2022, 11, 3189.

[146] Du Q, Fang C, Qi H, Benjakul S, Aubourg SP, Zhang Bin*. Low-temperature vacuum permeation of sodium tripolyphosphate and trehalose suppresses the denaturation of myofibrillar proteins in peeled shrimp (Litopenaeus vannamei) during frozen storage. Frontiers in Nutrition, 2022, 9, 1012864. (TOP)

[147] Patil U, Saetang J, Zhang B, Benjakul S. Use of Tuna Visceral Pepsin in Combination with Trypsin as Digestion Aid: Enhanced Protein Hydrolysis and Bioavailability. Foods, 2023, 12, 125.

[148] Sharma K, Nilsuwan K, Zhang Bin, Honh H, Benjakul S. Protein hydrolysate from salmon frame debittered by plastein reaction: amino acid composition, characteristics and antioxidant activities. International Journal of Food Science & Technology, 2023, 58, 154-166.

[149] Zhou T, Ding YX, Benjakul S, Shui SS, Zhang Bin*. Characterization of endogenous enzymes in sword prawn (Parapenaeopsis hardwickii) and their effects on the quality of muscle proteins during frozen storage. LWT, 2023, 177, 114563. (TOP)

[150] Zhang Y, Tu C*, Lin H, Hu Y, Jia J, Shui S, ... & Zhang Bin*. Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail. Fermentation, 2023, 9, 173.

[151] Liao Y, Ding Y, Wu Y, ... & Zhang Bin*. Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Frontiers in Nutrition, 2023, 9, 1088128.

[152] Wijayanti I, Prodpran T, Sookchoo P, Nirmal N, Zhang Bin, Balange A, & Benjakul S. Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium. Journal of the American Oil Chemists' Society, 2023, 100, 123-140.

[153] Nilsuwan K, Patil U, Tu C, Zhang Bin, & Benjakul S. Salmon Skin Acid-Soluble Collagen Produced by A Simplified Recovery Process: Yield, Compositions, and Molecular Characteristics. Fishes, 2022, 7, 330.

[154] 董凯璇, 张思宇, 李敏杰, 倪继龙, 王钰, 祁雪儿, 张宾. 水珊珊羟自由基氧化对中华管鞭虾肌肉功能特性的影响. 食品安全质量检测学, 2022, 13(23), 7605-7612.

[155] 吴盈茹, 廖月琴, 杜琪, 周婷, 水珊珊, 张宾. 即食中华管鞭虾贮藏品质变化及其货架期研究. 食品安全质量检测学, 2022, 13(20), 6459-6467.

[156] Liao Y, Ding Y, Du Q, Wu Y, Lin H*, Benjakul S, & Zhang Bin*. Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis. Food Chemistry: X, 2023, 17, 100610. (TOP)