张莉莉
硕导
张莉莉
出生年月：1992.11
最高学历学位：博士研究生
职称：副教授
导师类型：硕士生导师
电子邮箱：zll@btbu.edu.cn
个人简历
教育经历：
2018.09-2022.01，天津科技大学，食品科学与工程，博士
2015.09-2018.07，北京工商大学，应用化学，硕士
2011.09-2015.07，聊城大学，食品科学与工程，学士
工作经历：
2024.12-至今， 北京工商大学，中欧体育app下载官网，副教授
2022.02-2024.11，北京工商大学，中欧体育app下载官网，博士后
主讲课程
《食品工艺学》、《天然香料学》、《味科学技术研究进展》
主要研究领域
食品风味物质鉴定及呈味机制解析
主要学术成果（课题、论文、专利、获奖等）
承担的主要科研项目（限5项）：
1. 国家自然科学基金青年基金项目，鸡肉咸味增强肽提升氯化钠咸味感知的作用机制研究，2024/01-2026/12，在研，主持
2. 中国博士后科学基金面上项目，鸡肉鲜味肽对氯化钠咸味感知的交互作用机制研究，2023/09-2025/02，结项，主持
发表的代表性论文（限10篇）：
1. Zhang Lili, Pu Dandan, Zhang Jingcheng, Hao Zhilin, Zhao Xixuan, Sun Baoguo, Zhang Yuyu*. Identification of novel umami peptides in chicken breast soup through a sensory-guided approach and molecular docking to the T1R1/T1R3 taste receptor[J]. Journal of Agricultural and Food Chemistry, 2023, 71(20), 7803-7811.
2. Zhang Lili, Liang Li, Qiao Kaina, Pu Dandan, Sun Baoguo, Zhou Xuewei, Zhang Yuyu*. Decoding the effect of age on the taste perception of chicken breast soup based on LC-QTOF-MS/MS combined with a chemometric approach[J]. Foods, 2023, 12(3), 674.
3. Zeng Shitong#, Zhang Lili#, Li Peng, Pu Dandan, Fu Yingjie, Zheng Ruiyi, Xi Hui, Qiao Kaina, Wang Dingzhong, Sun Baoguo, Sun Shihao*, Zhang Yuyu*. Molecular mechanisms of caramel-like odorant-olfactory receptor interactions based on a computational chemistry approach[J]. Food Research International, 2023, 171, 113063.
4. Zeng Shitong#, Zhang Lili#, Zheng Ruiyi, Li Peng, Fu Yingjie, Xi Hui, Wang Dingzhong, Pu Dandan, Mao Jian, Sun Baoguo, Sun Shihao*, Zhang Yuyu*. Molecular recognition mechanisms of vanillin and high-throughput screening of its analogs based on olfactory receptors[J]. LWT, 2024, 202, 116305.
5. Zhu Qiuyu#, Zhang Lili#, Sun Xingming, Sun Baoguo, Zhang Yuyu*. analyzing the effect of dried shrimp on the flavor of sheep bone soup through sensory evaluation combined with untargeted approaches[J]. Foods, 2025, 14(8), 1425.
6. Zheng Ruiyi, Zhang Lili, Sun Xingming, Qiao Kaina, Sun Baoguo, Zhang Yuyu. Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism[J]. Food Chemistry, 2024, 461, 140881.
7. 张莉莉, 张玉玉, 聂少平, 肖作兵, 孙宝国*. 食品功能性配料产业现状与发展趋势[J]. 中国食品学报, 2024, 24 (05): 41-57.