张娜娜，博士，食品学院副教授。毕业于香港大学生物科学学院，获博士学位。主要从事食品微波加工、冷冻调理食品加工的基础理论和应用研究。主持国家自然科学基金青年基金、中央高校基本科研计划、企业横向等项目；以第一/通讯作者在Food Hydrocolloids, Food Chemistry, Trends in Food Science & Technology等专业学术期刊发表多篇SCI论文，担任《食品研究与开发》青年编委。
教育背景：
2018年9月-2021年9月，香港大学，生物科学，博士
2015年9月-2018年6月，江南大学，食品工程，硕士
2011年9月-2015年6月，中南林业科技大学，食品质量与安全，学士
国家自然科学基金青年科学基金项目，温敏型胶体改善微波3D打印鱼糜固化性质的规律及机制，32202225，主持
国家自然科学基金面上项目，微波烘焙中酸面团添加对改善面包质构的作用机制，31871841，参与
Xiaofei Yu, Zilong Zhao, Nana Zhang*, Bowen Yan, Wenhua Gao, Jianlian Huang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan*. Effects of preheating-induced denaturation treatments on the printability and instant curing property of soy protein during microwave 3D printing[J]. Food Chemistry, 2022: 133682.
Zhang Nana, Zhao Yueliang, Fan Daming, Xiao Jianbo, Cheng Ka-Wing*, Wang Mingfu*. Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef[J]. Food Hydrocolloids, 2020, 108: 106073.
Zhang Nana, Zhou Qian, Fan Daming, Xiao Jianbo, Zhao Yueliang, Cheng Ka-Wing*, Wang Mingfu*. Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects[J]. Trends in Food Science & Technology, 2021, 111: 706-715.
Zhang Nana, Zhou Qian, Zhao Yueliang, Fan Daming, Xiao Jianbo, Chen Feng, Cheng Ka-Wing*, Wang Mingfu*. Chitosan and flavonoid glycosides are promising combination partners for enhanced inhibition of heterocyclic amine formation in roast beef[J]. Food Chemistry, 2022, 375: 131859.
Zhang Nana#, Chen Yanfang#, Zhao Yueliang, Fan Daming*, Li Lijie, Yan Bowen, Tao Guan jun, Zhao Jianxin, Zhang Hao, Wang Mingfu. Caffeic acid assists microwave heating to inhibit the formation of mutagenic and carcinogenic PhIP[J]. Food Chemistry, 2020, 317: 126447.
Zhang Nana, Fan Daming*, Zhao Yueliang, Wu Yejun, Yan Bowen, Zhao Jianxin, Wang Mingfu, Zhang Hao. Dielectric loss mediated promotion of microwave heating in the Maillard reaction[J]. LWT - Food Science & Technology, 2019, 101: 559-566.
