黑龙江省自然科学基金，10万

横向课题，150万

国家重点研发计划子课题，110万

全大豆加工技术与设备研制及产业化应用，山东农学会，2022.4.18（第二）

大豆绿色加工与高值化利用关键技术研发及产业化，吉林省人民政府，2022（第十二）

[1] Danhua Ma,Shuang Zhang. Fabrication and characterization of curcumin-encapsulated composite nanoparticles based on soybean protein isolate hydrolysate/soybean polysaccharides: Interaction mechanism, stability and controlled release properties.[J]. International journal of biological macromolecules, 2024, 282 (P6):

（SCI，中科院一区，IF：7.7，通讯作者）

[2] Jiaqi Hao, Shuang Zhang. Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights[J]. Food Research International, 2025, 202

（SCI，中科院一区，IF：7，通讯作者）

[3] Chengpeng Yin, Shuang Zhang. Effect of limited hydrolysis on the structure and gel properties of soybean isolate proteins: A comparative study of papain or/and trypsin[J]. International Journal of Biological Macromolecules, 2024, 282 (P6):

（SCI，中科院一区，IF：7.7，通讯作者）

[4] Danhua Ma,Shuang Zhang. Utilization of soybean protein isolate hydrolysates as carriers: Improved encapsulation efficiency and stability of curcumin.[J]. Food chemistry, 2024, 467

（SCI，中科院一区，IF：8.5，通讯作者）

[5] Yuexin Liu, Shuang Zhang. Preparation and application of glucono-δ-lactone-induced gel of transglutaminase cross-linked black bean protein isolate-whey protein isolate: Effect of ultrasound pretreatment[J]. Ultrasonics Sonochemistry, 2025, 112

（SCI，中科院一区，IF：8.7，通讯作者）

[6] Yuexin Liu,Shuang Zhang. Development of soybean protein-based bioactive substances delivery systems: A systematic overview based on recent researches.[J]. International journal of biological macromolecules, 2024, 285（SCI，中科院一区，IF：7.7，通讯作者）

[7] Shuang Zhang. Whey protein improves the stability of C-phycocyanin in acidified conditions during light storage. Food Chemistry, 2021, 344 (15): 128642.

（SCI，中科院一区，IF：8.5，第一作者）

[8] Xiaoying Zhang, Shuang Zhang*. Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase. Food Chemistry, 2023, 410(1): 135392.

（SCI，中科院一区，IF：8.5，通讯作者）

[9] Xiaoying Zhang, Shuang Zhang*. Investigating structure, biological activity, peptide composition and emulsifying properties of pea protein hydrolysates obtained by cell envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus. International Journal of Biological Macromolecules, 245 (2023) 125375.

（SCI，中科院一区，IF：7.7，通讯作者）

[10] Xiaoying Zhang,Shuang Zhang*. Alcalase-hydrolyzed insoluble soybean meal hydrolysate aggregates: Structure, bioactivity, function properties, and influences on the stability of oil-in-water emulsions. International journal of biological macromolecules, 2024, 265(2): 131014-131014.

（SCI，中科院一区，IF：7.7，通讯作者）

[11] Yves Harimana, Shuang Zhang*, Unraveling the binding mechanism between soybean protein isolate and selected bioactive compounds. Food Chemistry, 2024,447: 139031.

（SCI，中科院一区，IF：8.5，通讯作者）

[12] Zheng Xu, Shuang Zhang*. Co-delivery of vitamin C and β-carotene in W/O/W emulsions stabilized by modified aggregated insoluble soybean protein hydrolysate-xanthan gum complexes.International journal of biological macromolecules, 2024, 261: 129855-129855.

（SCI，中科院一区，IF：7.7，通讯作者）

[13] Naveed Mahmood, Shuang Zhang*. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Comprehensive Reviews in Food Science and Food Safety, 2023,23(1):1-22. 

（SCI，中科院一区，IF：12，通讯作者）

[14]  Mahmood, N., Shuang Zhang*. Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review. Critical Reviews in Food Science,2023.11-17.

（SCI，中科院一区，IF：7.3，通讯作者）

[15]  Hui Man, Shuang Zhang*. Effects of κ-carrageenan addition and chlorogenic acid covalent crosslinking on protein conformation and gelling properties of soy protein hydrogels. LWT, 2023, 130: 114434.

（SCI，中科院一区，IF：6.0，通讯作者）

[16]  Lu Han, Shuang Zhang*.Development of whey protein isolate–phytosterols complexes stabilized oil-in-water emulsion for β-carotene protection and delivery. Food Research International, 2022, 160: 111747.

（SCI，中科院一区，IF：7.0，通讯作者）

[17]  Shijiao Zhou, Shuang Zhang*. Whey protein isolate–phytosterols nanoparticles: Preparation, characterization, and stabilized food-grade pickering emulsions. Food Chemistry, 2022, 384: 132486.

（SCI，中科院一区,，IF：8.5，通讯作者）

[18]  Bertrand Muhoza, Shuang Zhang*. Combined plant protein modification and complex coacervation as a sustainable strategy to produce coacervates encapsulating bioactives. Food Hydrocolloids, 2021, 110:106115.

（SCI，中科院一区，IF：11.0，通讯作者）

[19]  Muhoza Bertrand, Zhang Shuang*. Encapsulation of cinnamaldehyde: an insight on delivery systems and food applications. Critical reviews in food science and nutrition, 2021,63(15):21-23.

（SCI，中科院一区，IF：7.3，通讯作者）

[20]  Shizhang Yan, Shuang Zhang*. Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate. LWT, 2021, 142: 110881.

（SCI，中科院一区，IF：6.0，通讯作者）

[21]  Xiaoying Zhang, Shuang Zhang*. The biological activity, functionality, and emulsion stability of soybean meal hydrolysate–proanthocyanidin conjugates. Food Chemistry, 432 (2024) 137159.

（SCI，中科院一区，IF：8.5，通讯作者）

[22]  Wanrong Jiang, Shuang Zhang* .Gelation behaviour of Auricularia polytricha polysaccharides-whey protein isolate.Journal of Food Engineering.,2024,112079.

（SCI, 中科院一区，IF：5.3，通讯作者）

[23]  Xiaoying Zhang, Shuang Zhang, .Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics. Food Chemistry, 2022: 132212.

（SCI，中科院一区，IF：8.5，共同第一作者）

[24]  Zhang Xiaoying, Zhang Shuang, . Soy/whey protein isolates: Interfacial properties and effects on the stability of oil-in-water emulsions. Journal of the science of food and agriculture, 2021. 101(1): 262-271

（SCI，中科院二区，IF：3.3，共同第一作者） 

[25]  Yufan Sun, Shuang Zhang. Effects of covalent modification with epigallocatechin-3-gallate on oleosin structure and ability to stabilize artificial oil body emulsions. Food Chemistry. 2021, 341(2): 128272.

（SCI，中科院一区，IF：8.5，共同第一作者）

[26]  Shuang Zhang. Cell-envelope proteinase from Lactobacillus delbrueckii subsp. bulgaricus affects the gel properties of fermented milk. International Dairy Journal, 2023, 137: 105513.

（SCI，中科院三区，IF：3.1，第一作者）

[27]  Shuang Zhang. Characterization of microbiota of naturally fermented sauerkraut by high-throughput sequencing. Food Science and Biotechnology, 2023, 32(6): 855-862.

（SCI，中科院三区，IF：2.4，第一作者）

[28] Marwa Y. F. Koko,Shuang Zhang*. Hydrocolloids as Promising Additives for Food Formulation Consolidation: A Short Review. Food Reviews International, 2021, https://doi.org/10.1080/87559129.2021.1934004.

（SCI，中科院一区，IF：5，第一作者）

专利名称：一种米糟高F值寡肽的制备方法，专利号：ZL201810999162.9，授权时间：2021.07.27，申请人：李杨，张爽*，谢凤英，江连洲，齐宝坤，韩璐，王欢，胡淼。

黑龙江省普通本科高等学校青年创新人才

东北农业大学“青年才俊”

2022年吉林省科学技术进步奖一等奖

2022年齐鲁农业科技奖一等奖