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个人信息Personal Information
硕士生导师
教师拼音名称：Zhang Renzhao
电子邮箱：
所在单位：化学与生命科学学院
学历：博士研究生毕业
办公地点：长春工业大学北湖校区西区化学化工楼A305
性别：男
联系方式：17519452268
学位：工学博士学位
在职信息：在职
毕业院校：吉林大学
学科：化学其他专业
生物学其他专业
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本人围绕蛋白质、多糖为核心基质，采用化学方法定向改性基材以构建乳液、凝胶等生物功能性材料，系统开展从分子机制解析到体内健康效应验证的全链条研究。
ENFJ导师，乐于沟通。欢迎同学们与我一起头脑风暴、携手攻克科研难题，做有意义的科研，做有意思的科研~~~
每年招收1-2名生物学/化学方向硕士研究生，期待你的加入！
- Tailoring egg white protein and pea protein isolate complexes by ultrasound-assisted pH-shifting for stabilizing high internal phase Pickering emulsions as structured fat replacers in ice cream: Oral tribology and structural transfer.[J]International Journal of Biological Macromolecules,2026,383(1):154553
- 张任钊,Health effects of double network emulsion gel as a fat substitute: Multi-omics insights into its regulatory mechanism on gut-liver axis metabolism in mice.[J]Food Science and Human Wellness,2026
- 张任钊,Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil.[J]Food Hydrocolloids,2023,135:108135
- 张任钊,Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel.[J]Food Chemistry: X,2025,29:102784
- 张任钊,Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement.[J]Food Chemistry,2025,465(2):142082
- 张任钊,Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel.[J]Food Hydrocolloids,2024,150:109763
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