一、个人简介

张金会，博士，邮箱：jhzhang@hebust.edu.cn。

2012.09-2016.06，河北农业大学，食品质量与安全专业，学士。

2016.09-2019.06，天津科技大学，营养与食品卫生学专业，硕士。

2020.09-2024.12，南开大学，生物化学与分子生物学专业，博士。

现任河北科技大学食品与生物学院教师。

二、主要研究方向

1.食品加工危害物的形成与毒性机理；

2.食品安全控制；

3.农产品加工，食品功能性成分。

三、科研项目

国家自然基金面上项目（32072332），2021.01-2024.12，参与

四、学术论文

1.Jinhui Zhang, Zeping Shao, Yaozhong Hu, Bing Liu, Yan Zhang*, Shuo Wang*. Formation of a creatinine thermal degradation product and its role and participation in the radical pathway of forming the pyridine ring of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Food Chemistry, 2020, 312, 126083. (IF: 9.8)

2.Jinhui Zhang, Lu Dong, Weiye Liu, Yi Sun, Yingshuang Lu, Huan Lv, Yan Zhang*, Shuo Wang*. Short-Term Exposure to 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine Induces Colonic Energy Metabolism Disorders in Rats. Journal of Agricultural and Food Chemistry. 2024, 72, 46, 25931-25943. (IF: 6.2)

3.Jinhui Zhang, Wei Fan, Tianchang Zhang, et al. Simultaneous Determination of Seven α-Dicarbonyl Compounds in Milk and Milk Products Based on an LC–MS/MS Method with Matrix-Matched Calibration. Food Analytical Methods. 2022, 15, 1652-1662. (IF: 3.0)

4.Yan Zhang, Lu Dong, Jinhui Zhang, et al. Adverse effects of thermal food processing on the structural, nutritional, and biological properties of proteins. Annual Review of Food Science and Technology. 2021, 12, 259-86. (IF: 12.4)

5.Zeping Shao, Zhonghui Han, Jinhui Zhang, et al. Inhibition effects of flavonoids on 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-3,7,8-trimethylimidazo [4,5-f]quinoxaline formation and alkoxy radical scavenging capabilities of flavonoids in a model system. Journal of the science of food and agriculture. 2018, 98 (8): 2908-2914. (IF: 3.5)