查锋超

一、个人简介

姓名：查锋超

学历：博士

职称：副教授

邮箱：zhafengchao@ouc.edu.cn

二、在海德教授课程名称

《食品保藏与包装》《Food preservation and packaging》

三、研究方向

糖基化修饰植物蛋白的功能性及风味（glycation of plant protein for enhanced functions and flavor）、金属有机骨架对酶的固定化(biomimetic mineralization of enzyme@MOF)

四、研究成果

代表性论文：

Zha F, Rao J, Chen B. Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review. Compr Rev Food Sci Food Saf2021;20(3):3036-60.https://doi.org/10.1111/1541-4337.12736.

Zha F, Gao K, Rao J, Chen B. Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile. Trends in Food Sci & Technology2021;114:658-671. https://doi.org/10.1016/j.tifs.2021.06.029.

Zha F, Rao J, Chen B. Plant-based food hydrogels:constitutive characteristics, formation, and modulation. Current opinion in colloid & interface science. 2021;21(3):S1359-0294. https://doi.org/10.1016/j.cocis.2021.101505.

Zha, F.; Yang, Z.; Rao, J.; Chen, B. Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation. J. Agric. Food Chem.2020, 68 (37), 10157–10166. https://doi.org/10.1021/acs.jafc.0c04281.

Zha, F.; Dong, S.; Rao, J.; Chen, B. The Structural Modification of Pea Protein Concentrate with Gum Arabic by Controlled Maillard Reaction Enhances Its Functional Properties and Flavor Attributes. Food Hydrocoll.2019, 92, 30–40. https://doi.org/10.1016/j.foodhyd.2019.01.046.