2013.9-2017.10 华南理工大学  制糖工程  博士

2016.9-2017.9   莫纳什大学   食品工程  联合培养博士

2018.08-2022.11   江苏大学    博士后

2021.08-2022.08   江苏省宿迁市泗阳县商务局   挂职

代表性论文：

1.Zhang, C., Ling Z., Yang L., Liu Y., Cao T., Sun Y., Liu W., Huo S., Zhang, Z. H*., Su H., Baeyens J., Qi, X. Efficient caproate production from ethanol and acetate in open culture system through reinforcement of chain elongation process[J]. Journal of Cleaner Production, 2023, 383: 135394. (SCI，JCR Q1, 中科院一区, IF=11.072)

2.Zhang, Z. H., Bangjie Yu, Qili Xu, Zhenyu Bai, Kai Ji, Bo Wang, Xianli Gao, Rana Muhammad Aadil, Haile Ma, Rensong Xiao. The physicochemical properties and antioxidant activity of Spirulina (Artrhospira platensis) chlorophylls microencapsulated in different ratios of gum Arabic and whey protein isolate[J]. Foods, 2022, 11: 1809. (SCI，JCR Q1, 中科院二区, IF=5.561)

3.Zhang, Z. H., Wang, S.M., Cheng, L.N., Ma, H.L., Gao, X.L., Brennan, C. S., & Yan, J. K. Micro-nano-bubble technology and its applications in food industry: A critical review[J]. Food Reviews International, 2022: 1-23. (SCI，JCR Q1, 中科院二区, IF=6.043)

4.Li, X. L., Zhang, Z. H., Qiao, J.Q., Qu, W.J., Wang, M. S., Gao, X.L & Qi, X.H. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin[J]. Ultrasonics Sonochemistry, 2022, 82: 105897. (SCI，JCR Q1, 中科院一区, IF=9.336)

5.Li, X. L., Zhang, Z. H., Zabed, H. M., Yun, J.H., Zhang, G.Y., & Qi, X. H. An insight into the roles of dietary tryptophan and its metabolites in intestinal inflammation and inflammatory bowel disease[J]. Molecular Nutrition & Food Research, 2021, 65(5): 2000461. (SCI，JCR Q1, 中科院二区, IF=6.575)

6.Wang, Z. W., Zhang, Z. H., Qiao, Z. R., Cai, W. D., & Yan, J. K. Construction and characterization of antioxidative ferulic acid-grafted carboxylic curdlan conjugates and their contributions on β-carotene storage stability[J]. Food Chemistry, 2021, 349: 129166. (SCI，JCR Q1, 中科院二区, IF=6.575)

7.Li, X. L., Zhang, Z. H., Qi, X. H., Li, L., Zhu, J., Brennan, C. S., & Yan, J. K. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review[J]. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(5): 4367-4389. (SCI，JCR Q1, 中科院一区, IF=15.786)

8.Chen, T. T., Zhang, Z. H., Wang, Z. W., Chen, Z. L., Ma, H., & Yan, J. K. Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin[J]. Food Hydrocolloids, 2021, 113: 106484. (SCI，JCR Q1, 中科院一区, IF=11.504)

9.Zhang, Z. H., Peng, H., Woo, M. W., Zeng, X. A., Brennan, M., & Brennan, C. S. Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties[J]. Journal of Food Engineering, 2020, 267: 109729. (SCI，JCR Q1, 中科院一区, IF=6.203)

10.Zhang, Z. H., Zeng, X. A., Brennan, C. S., Ma, H., & Aadil, R. M. Preparation and characterization of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars[J]. International Journal of Food Science & Technology, 2019,54(5): 1824-1835. (SCI，JCR Q2, 中科院三区, IF=3.612)

11.Zhang, Z. H., Peng, H., Ma, H., & Zeng, X. A. Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules[J]. Journal of Food Engineering, 2019, 245: 149-156. (SCI，JCR Q1, 中科院一区, IF=6.203

1.国家自然科学基金委员会，面上项目，32272406，超声场胁迫下猪肉糜凝胶过程中蛋白质构象变化的动力学规律及光谱成像数字化表达研究，2023-01-01-2026-12-31，在研，参与。

2.国家自然科学基金委员会，青年科学基金项目，32101893，高压脉冲电场促进叶绿素解聚及其微胶囊形成的机理，2022-01-01至2024-12-31，在研，主持。

3.广东省天然产物绿色加工与产品安全重点实验室，开放课题，202207，PEF对叶绿素结构影响及其微胶囊形成机理研究，2022-09-01至2024-02-29，在研，主持。

4.国家自然科学基金委员会，面上项目，32172289，抹茶干燥过程品质的动态变化规律及多传感数字化描述研究，2022-01-01至2025-12-31，在研，参与。

5.泗洪县科学技术局，科技创新专项，H202007，新型营养苏打饼干关键加工技术研究与开发，2022-01至2023-12，在研，校内主持。

6.现代农业装备与技术教育部重点实验室, 开放课题, MAET202125, 超声协同微纳米气泡提高采后果蔬清洁度及其机理研究, 2021-11 至 2023-10, 在研，主持

1.覃宇悦，张智宏，孙莎，程春生, 侯玉艳，一种含玫瑰水的化妆水及其制备方法，2013.07.31，中国，ZL201110410864.7.

2.覃宇悦，张智宏，孙莎，程春生，侯玉艳，一种肉制品保鲜方法，2013.08.28，中国，ZL201110410828.0.

3.曾新安, 张智宏, 韩忠, 王满生, 刘志伟. 一种超声协同脉冲电场制备花粉营养液的方法，2015.08.26，中国，ZL201410156150.1