1. 食品功能因子开发与评价

2. 谷物适度加工与品质提升

2020/07 – 至今，上海理工大学，讲师、副教授

2019/06 – 2020/06，香港理工大学，博士后

2015/09 - 2019/03，浙江大学，食品科学，博士

2016/10 - 2017/8，University of West Virginia，访问学者

2013/09 - 2014/12，香港中文大学，食品科学与营养，硕士

2012/09 - 2013/06，University of Leeds，食品科学与营养，交流项目

2009/06 - 2013/06，中国计量大学，食品质量与安全，学士

1. 食品功能因子开发与评价

2. 谷物适度加工与品质提升

【主持】

[1] 国家自然科学基金青年项目，2023/01/01-2025/12/31.

[2] 国家重点研发计划项目子课题，2023/12-2027/12.

[3] 上海市农业农村委员会“春蕾项目”，2023/12-2026/12.

[4] 上海市科学技术委员会“扬帆计划”（已结题）.

【授权专利】

[1] 利⽤藜麦制备皂苷的⽅法及藜麦皂苷的分离鉴定法，登记号：ZL202110865514.3

[2] 一种高直链绿豆抗性淀粉的制备方法，登记号：ZL202111157414.1

[3] 一种藜麦肽纳米载体及其制备方法和应用，登记号：ZL202210740587.4

【学术专著】

[1] Science of Rice Chemistry and Nutrition (Chapter 5), Springer Nature, 2023, ISBN 978-981-99-3223-8.

【代表性论文】

[1] Jie Yan, Yijin Zhu, Yapan Hou, Zhaokai Luo, Jinhang Li, Wei Luo, Yu Zhang*, Xiao Guan*. A combination of germination and moderate milling improves the textural quality and alters starch digestion characteristics of brown rice. International Journal of Biological Macromolecules, 2025, 320, 4, 146119.

[2] Yao Feng, Yu Zhang*, Kai Huang, Sen Li, Hongwei Cao, Xiao Guan*. Multidimensional exploration of the interactions and mechanisms between fat and salt: Saltiness perception, and taste perception and oxidation of fat. Trends in Food Science & Technology, 2025, 105099.

[3] Yu Zhang#, Bing Bai#, Kai Huang, Sen Li, Hongwei Cao, Xiao Guan*. Bound polyphenols of oat bran released by gut microbiota mitigate high fat diet-induced oxidative stress and strengthen gut barrier via colonic ROS/Akt/Nrf2 pathway. Journal of Agricultural and Food Chemistry, 2024, 72, 13099-13110.

[4] Yu Zhang, Fan Li, Shutong Pan, Bing Bai, Kai Huang, Sen Li, Hongwei Cao, Tian Xie, Jian Xie, Xiao Guan*. Milling degree affects the fermentation properties of rice: perspectives from the composition of nutrients and gut microbiota via in vitro fermentation. Food Science & Human Wellness, 2024, 13, 1578-1588.

[5] Tiantian Fu#, Yu Zhang#, Hongwei Cao, Ying Zhang, Xiao Guan*. Effect of milling degree on vitamin B1 stability in rice: A perspective on cooking-induced component interactions. Journal of Food Engineering, 2024, 112182.