张太

张太，山东菏泽人，中共党员，博士毕业于中国海洋大学食品科学与工程专业，2025年7月至今在齐鲁师范学院工作。以第一作者身份发表高水平论文10篇，申请专利4件，获中国海洋大学优秀成果奖、国家奖学金、优秀研究生、优秀毕业研究生等荣誉。

研究方向

食品功能成分开发与应用

研究成果

[1] Zhang Tai, Yisuo Liu, Pengjie Wang, Yixuan Li, Fazheng Ren , and Huaxi Yi*. Exploration of interaction between α-lactalbumin and β-lactoglobulin under dUHT treatment and storage: Experimental and molecular dynamics study[J]. Food Hydrocolloids, 2023,138,108469.

[2] Zhang Tai, Yisuo Liu, Pengjie Wang, Fazheng Ren , and Huaxi Yi*. Milk serum peptidomics revealed the age gelation of direct UHT milk[J]. Food chemistry, 2024,456,14012.

[3] Zhang Tai, Yisuo Liu, Jiayuan Cao, Lu Jiang, Pengjie Wang, Fazheng Ren , and Huaxi Yi*. Exploration of dynamic interaction between β-lactoglobulin and casein micelles during UHT milk process[J]. International Journal of Biological Macromolecules, 2024, 277, 134367.

[4] Zhang Tai, Yisuo Liu, Jiayuan Cao, Lu Jiang, Tongjie Liu, and Huaxi Yi * . Experimental and molecular dynamics simulation study on the mechanism of β-lactoglobulin self-aggregation induced by ultra-high temperature[J]. LWT, 2024,116782.

[5] Zhang Tai, Yisuo Liu, Jiayuan Cao, Yinxue Liu, Linlin Hao, Kai Lin, and Huaxi Yi * . Exploration of novel plasmin inhibitor from β-Lactoglobulin for enhancing the storage stability of UHT milk[J]. Journal of Agricultural and Food Chemistry, 2024, 72(30), 17041-17050.

[6] Zhang Tai, Yisuo Liu, Jiayuan Cao, Lu Jiang, and Huaxi Yi * . A comprehensive study of the instability of direct steam-infusion UHT milk: Insights from metabolomics and proteomics[J]. Food Bioscience, 2024, 62: 105031.

[7] Zhang Tai, Jiayi Shi * , Fuqiang Liang, Yumeng Shi, and Ran Zhang. Changes in biological activity and gut microbiota of digestion of rice glutelin during storage[J]. Journal of Cereal Science, 2022, 104, 103421.

[8] 张太，刘伊索，王鹏杰，任发政, 易华西. 乳清蛋白对直接超高温乳贮存稳定性的影响研究进展 [J]. 食品安全质量检测学报，2022,13 (23):7637-7644.

[9] 张太，刘伊索，曹佳媛，陈志伟, 易华西. 多光谱结合探究变性β-乳球蛋白与牛乳纤溶酶的结合特征 [J]. 食品安全质量检测学报，2024,15 (15):191-198.

[10] 张太，刘伊索，曹佳媛，陈志伟, 易华西. UHT 牛乳酪蛋白与β-乳球蛋白形成老化凝胶的机制研究 [J]. 食品与发酵工业，2025,51 (08):85-91.