1.证件照

2.个人简介

张健雯，硕士，西藏农牧大学食品科学学院教师，近年来，发表及参与发表SCI论文10余篇。担任Food Chemistry，Food Chemistry: X，Food Research International，International Journal of Biological Macromolecules等国际期刊审稿人。

3.招生专业

无

4.学习经历、工作经历

2022.9-2025.6——长春大学食品加工与安全硕士

2025.10-至今——西藏农牧大学食品科学学院教师

5.研究方向

高原特色农产品加工

6.开设课程

承担本科生《食品机械与设备》、《食品发酵工艺学》等课程的教学工作。

7.科研项目、研究成果

无

8.近年来发表的学术论文

[1] Zhang JW#, et al. Octenyl succinic anhydride tigernut starch: Structure, physicochemical properties and stability of curcumin-loaded Pickering emulsion. International Journal of Biological Macromolecules, 2024, 275, 133475. (中科院一区Top)

[2] Zhang JW# et al. Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths. Food Research International, 2025, 203, 115836. (中科院一区Top)

[3] Zhang JW#. A smart composite film derived from high amylose tigernut starch: Integrating antimicrobial and pH-indicating properties for beef preservation applications. Food Chemistry: X, 2025, 102552 (中科院一区Top)

[4] Zhang JW, et al. Acid heating treatment of octenyl succinate anhydride starch and its application in Pickering emulsion stability. Journal of Food Measurement and Characterization, 2024, 18, 2076-2085. (中科院三区)

[5] Zhang JW#, et al. The finger millet (Eleusine coracana Gaertn) from the Tibet Plateau area of China: relationship between physicochemical, in vitro digestibility and rheology. Journal of Food Measurement and Characterization, 2024, 18, 4751-4763. (中科院三区)

[6] Zhang JW#, et al. An in-depth overview of the structural properties, health benefits, and applications of resistant dextrin. Journal of Food Processing and Preservation, 2024, 8055063. (中科院三区)

9.联系方式(邮箱，电话等)

通讯地址：西藏自治区林芝市巴宜区育才西路100号，西藏农牧大学食品科学学院学院，邮编：860000

Email: zhangjianwen2026@126.com