姓名

张月美

出生年月：1991.08

最高学历学位：工学博士

职称：副教授

导师类型：硕导、博导

电子邮箱：zhangyuemei@btbu.edu.cn

个人简历

工作经历：

2023/01至今 太阳成城集团tyc1286，副教授

2021/09至2022/12 太阳成城集团tyc1286，讲师

教育经历：

2016/09至2021/01 芬兰赫尔辛基大学，博士，食品科学

2014/09至2016/06 中国农业大学，硕士，食品科学

2010/09至2014/06 中国农业大学，学士，食品科学与工程

主要研究领域

畜产品副产物资源功能化开发，肉糜类制品加工与抗冻保鲜研究，畜产蛋白自组装与构象解析

主要学术成果（课题、论文、获奖、专利等）

承担的主要科研项目（限5项）：

1. [国家自然科学基金国际合作项目], [W2612014], [2026-2029], [在研], [主持]

2. [国家自然科学基金面上项目], [32572490], [2026-2029], [在研], [主持]

3. [国家重点研发计划任务], [2023YFF1104003], [2024-2027], [在研], [主持]

4. [国家重点研发计划任务], [2025YFF1107501], [2026-2028], [在研], [主持]

5. [北京市自然科学基金面上项目], [2252004], [2025-2027], [在研], [主持]

发表的代表性论文（限10篇）：

[1] Zhang, Y., Bai, G., Wang, J., Wang, Y., Jin, G., Teng, W., Geng, F., & Cao, J.^* (2023). Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies. Trends in Food Science & Technology, 138, 655-670.（ESI高被引论文）

[2] Bai, G., Pan, Y., Zhang, Y.^*, Li, Y., Wang, J., Wang, Y., Teng, W., Jin, G., Geng, F., & Cao. J.^* (2023). Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives. Food Chemistry, 429, 136836. （ESI热点论文、高被引论文）

[3] Han, X., Cao J., Liu, S., Wang, J., Teng, W., Li, M., Yao, X., Kuswandi, B., Taruna Widjaja Putra B., Wang, Y. ^*, Zhang, Y.^* (2025). Structural characterization, cryoprotective potential, and mechanistic insights of thawed drip proteolytic peptides. Food Chemistry, 506, 148154.

[4] Yao, Y., Pan, Y., Wang, Y., Wang, J., Teng, W., Zhuang, S., Cao, J.*, Zhang, Y.^*(2026) Refrigerated braised beef: Impacts of different preservation strategies on dominant spoilage microbiota dynamics, flavor profiles, and metabolism. Food Research International, 237, 119398.

[5] Han, X., Li, Y., Wang, Y.^*, Wang, J., Teng, W., Dong, L., Cai, Y., Cao, J., & Zhang, Y.^*(2025). Exploration on antifreeze potential of thawed drip enzymatic hydrolysates on myofibrillar proteins in pork patties during freeze-thaw cycles. Food Chemistry, 467, 142248.

[6] Zhou, X., Cao, J. ^*, Wang, Y., Wang, J., Teng, W., Zhuang, S., Lu, Y., Qiao, X., & Zhang, Y.^* (2026). Modulation of freeze-thaw stability of emulsified sausage gels by Abelmoschus manihot (L.) medicus flower: Multi-scale structural and metabolomic evidence. Food Research International, 242(Pt 1), 119817.

[7] Zhang, A., Zhou, X., Cao, J., Wang, Y.*, Wang, J., Teng, W., Zhuang, S., Qiao, X., Lu, Y., & Zhang, Y.^* (2026). Plant polysaccharides as natural cryoprotectants: From structure to antifreeze mechanisms in frozen food systems. Food Research International, 242(Pt 5), 120248.

[8]Zhang, Y., Bai, G., Jin, G., Wang, Y., Wang, J., Puolanne, E., Cao, J.^* (2024). Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications. Critical Reviews in Food Science and Nutrition, 64, 3604-3622.

[9] Li, Y., Han, X., Zhang, Y.^*, Wang, Y., Wang, J., Teng, W., Wang, W., & Cao, J.^* (2024). Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles. Food Research International, 188, 114461.

[10] Zhang, Y., Lyu, H., Cao, J., Wang, J., Teng, W., Wang, Y.^* (2024). Constructing myosin/high-density lipoprotein composite emulsions: Roles of pH on emulsification stability, rheological and structural properties. Food Research International, 188, 114440.

授权的发明专利（限10篇）：

1. 一种血纤维蛋白原酶解物的制备方法及其在糜类肉制品中的应用, ZL202410791086.8

2. 一种用于冷冻肉保鲜的聚电解质型纳米乳液的制备方法及其镀冰衣方法, ZL202311738064.7

3. 一种肠吸收氯化血红素及其制备方法与应用, ZL202311721161.5

4. 一种富含纳米牦牛骨钙的肉酱加工方法, ZL202311484186.8

5. 一种抗氧化无腥臭血红素多肽复合物的制备方法, ZL202310733145.1

6. 一种利用BSA-CuNCs荧光传感策略快速检测肉制品中CH₃SH含量的方法, ZL202210581352.5

其他荣誉：

1. 入选北京市科技新星计划、北京市科协青年人才托举工程

2. 获得太阳成城集团tyc1286“工商青年学者”称号

3. 获得2021年赫尔辛基大学优秀博士学位论文

4. 获得2024-2025年北京市高层次留学人才回国资助

5. 获得2025年度中国轻工业联合会科技进步奖一等奖（5/10）和中国商业联合会科技进步奖特等奖（5/10）