张晓南 · 嘉应学院

科研与教研Research & Teaching

科研/教研项目Research & Teaching Projects

粤东北地区特色柚类产品的品质鉴定与高值化加工关键技术

Quality Identification and High-Value Processing of Characteristic Pomelo Products in Northeast Guangdong

广东省重点学科科研能力提升项目Guangdong Key Discipline Research Enhancement Program2022ZDJS0872022–2025

植物天然产物中功能性营养成分的提取分离与初步实践应用

Extraction, Separation and Application of Functional Nutritional Components from Plant Natural Products

广东省农村科技特派员项目Guangdong Rural S&T Commissioner ProjectKTP202402792024–2027

粤东地区柑橘属水果果皮生物质保鲜薄膜的研制及产品的功能性评价

Development and Functional Evaluation of Citrus Peel Biomass Preservation Films in Eastern Guangdong

广东省普通高校重点领域专项，广东省教育厅Guangdong Provincial Key Field Project, Dept. of Education2023ZDZX40582023–2026

柚皮素的纳米超微技术制备及功能活性研究

Preparation of Naringenin Nanopowder and Study of Functional Activities

嘉应学院科研项目Jiaying University Research Fund2023KJY052023–2025

功能型大豆蛋白及副产物高值化加工关键技术创新与产业

Innovation in High-Value Processing of Functional Soy Protein and By-products

黑龙江省"百千万"工程科技重大专项-子课题Heilongjiang Province "100-1000-10000" Major S&T Project (sub-project)2021ZX12B062021–2024

梅州地区柑橘属水果副产物的高值化研究与应用示范

High-Value Utilization and Application Demonstration of Citrus By-products in Meizhou

梅州市科技专项，梅州市科技局Meizhou Science & Technology Special Fund2021B02040072022–2024

柚子副产物的深加工项目

Deep Processing of Pomelo By-products

嘉应学院人才科研启动项目Jiaying University Talent Research Start-up Fund2022RC39

纳米大豆异黄酮反溶剂制备体系下的结晶行为和水溶性机理研究

Crystallization Behavior and Water Solubility Mechanism of Soy Isoflavone Nano-particles via Antisolvent System

国家自然科学基金青年项目NSFC Youth Fund317015682018–2020

访问学者，University of Vermont, USA

Visiting Scholar, University of Vermont, USA

国家留学基金委面上项目China Scholarship Council General Program2018066150032019–2020

反溶剂法制备的大豆异黄酮纳米粒子性质及生物利用研究

Properties and Bioavailability of Soy Isoflavone Nanoparticles Prepared by Antisolvent Method

黑龙江省自然科学基金面上项目，黑龙江省科技厅Heilongjiang Natural Science Foundation General ProgramC20180252018–2020

微波修饰大豆β-伴球蛋白体外消化及构效关系

Microwave-Modified Soy β-Conglycinin: In Vitro Digestion and Structure-Activity Relationship

黑龙江省博士后启动金，黑龙江省博管办Heilongjiang Postdoctoral Start-up FundLBH-Q170272017–2019

微波改性大豆蛋白体外消化规律的构效关系解析研究

Structure-Activity Analysis of Microwave-Modified Soy Protein In Vitro Digestion

黑龙江省教育厅创新人才项目Heilongjiang Education Dept. Innovation Talent ProgramUNPYSCT-20161432017–2019

刺五加结合型异嗪皮啶酸催化水溶性微粉的超临界反溶剂法制备

Supercritical Antisolvent Preparation of Eleutherococcus-bound Isosaponarin Water-soluble Micropowder

青年后备人才项目，哈尔滨市科技局Youth Reserve Talent Program, Harbin S&T BureauRC2016QN0200052016–2018

超细大豆异黄酮粒子的制备机理研究

Preparation Mechanism of Ultrafine Soy Isoflavone Particles

青年学者项目Young Scholar Program17QC162017–2019

挤压膨化过程中大豆油脂体组份结构变化规律的研究

Structural Changes of Soybean Oil Body Components during Extrusion

开放基金项目，大豆生物学教育部重点实验室Open Fund, MOE Key Lab of Soybean BiologySB16C022016–2017

药用纳米异黄酮的制备工艺研究

Preparation Process Research of Medicinal Nano-isoflavones

哈尔滨市科技局雏鹰计划创业奖补项目Harbin "Fledgling" Entrepreneurship Award Program2019CYJBCG02092019–2021

中华传统豆类食品工业化加工关键技术研究与装备开发

Key Technologies and Equipment Development for Industrial Processing of Traditional Chinese Legume Foods

国家科技部重点研发项目"十三五"子课题，第二参与National Key R&D Program (13th Five-Year), sub-project, 2nd participant2016YFD0400402-022016–2020

山野菜保鲜与即食产品研发与示范

Fresh-keeping and Ready-to-eat Product Development of Wild Vegetables

国家科技部重点研发项目"十三五"子课题，第三参与National Key R&D Program (13th Five-Year), sub-project, 3rd participant2016YFC0500307-082016–2020

大豆异黄酮纳米粉体制备及针对肿瘤患者的特定全营养配方食品开发

Soy Isoflavone Nanopowder Preparation and Development of Specific Full-Nutrition Formula Foods for Cancer Patients

山东省重点研发项目，第二参与Shandong Key R&D Program, 2nd participant2018YYSP0212018–2021

谷物基元益生超微杂粮粉加工关键技术研究与开发

Key Technology Research and Development for Ultrafine Probiotic Grain Powder Processing

青年后备人才项目，第二参与Youth Reserve Talent Program, 2nd participant2017RAQXJ0972017–2019

新工科背景下AI赋能《食品化学》课程的建设创新研究与实践

AI-Empowered Food Chemistry Curriculum Innovation under New Engineering Education Background

广东省高等教育教学改革项目，广东省教育厅Guangdong Higher Education Teaching Reform Project, Dept. of Education文件号（30）

新教育背景下《食品化学》课程的教学改革研究

Teaching Reform of Food Chemistry Course in New Education Context

嘉应学院教改项目Jiaying University Teaching Reform ProjectPX-29231980

嘉应学院智慧课堂项目

Jiaying University Smart Classroom Project

嘉应学院Jiaying University

科产教融合创新基地项目-省级水产产业园建设

Science-Industry-Education Integration Innovation Base: Provincial Aquaculture Industrial Park Development

省级项目Provincial Project

学术发表Publications

论文著作Research Papers

★ 表示通讯作者★ Corresponding author

跳转年份Jump

2026

Weina Li, Xinlan Cao, Siqi Ming, Yongjie Xu, Zhuoxian Weng, Haitang Wang, Xiaonan Zhang★

Effects of different processing methods on the quality and flavor characteristics of Shiqi Pigeon (Columba livia domestica) meat

Molecules· 2026化学3区IF 4.6Q2

Xiaonan Zhang★, Bing-bing Wang, Jia-lu Liu, Hongzi Lai, Yan Huang, Yiyi Peng, Zhiwei Liu, Haitang Wang

DES-ion assisted extraction and process optimization of Callistemon citrinus (Curtis) Skeels essential oil

Molecules· 2026化学3区IF 4.6Q2

2025

Yan Huang, Cuixia Weng, Fajian Zeng, Xiaoxiao Dai, Xiaoying Qiu, Jiachi Lin, Botao Peng, Xiaonan Zhang★, Zhiwei Liu

Ultrasound-driven antisolvent precipitation for engineered naringenin ultrafine crystals with potent xanthine oxidase inhibitory and bacteriostatic effects

Ultrasonics Sonochemistry· Vol. 122, 2025, 107630化学1区TOPIF 9.7Q1

Jiaman Sun, Ge Chen, Jiaying Huang, Jinna Wang, Xiaonan Zhang★

Ultrasound-enhanced bio-based active packaging films derived from passion fruit waste pectin: structural evolution, property correlations, and antioxidant activity through eggshell and oleuropein integration

Ultrasonics Sonochemistry· Vol. 122, 2025, 107596化学1区TOPIF 9.7Q1

Xiaonan Zhang★, Jiayi Lai, Xiaoxiao Dai, Feng Huang, Lei Guan, Rushu Wen

Design and evaluation of a Cinnamomum burmannii essential oil-loaded preservative film for enhancing the quality and shelf life of Squaliobarbus curriculus filets

Foods· 2025, 14, 3139食品2区IF 5.2Q1

Xiaonan Zhang, Xiaoxiao Dai, Tingting Xiong, Jinmei Chang, Jiaxin Zhang, Jingchi Xiao, Cuixia Weng, Yan Huang★, Zhiwei Liu★

Essential oil extracted from Callistemon viminalis via salting-out assisted hydrodistillation enhances in vitro antioxidant and antifungal properties

Industrial Crops & Products· Vol. 232, 2025, 118369农林1区TOPIF 6.2Q1

Yan Huang, Wenxuan Huang, Xiaonan Zhang★, Zhiwei Liu★

Optimization of nano-tangeretin recrystallization via natural surfactants in the antisolvent precipitation process: physicochemical characterization and antioxidant activity

Nanomaterials· 2025, 15, 1079材料3区IF 4.3Q2

Xiaonan Zhang, Yan Huang, Yaqian Niu, Jiaman Sun, Manmin Zhang★, Lubin Zhang★, Zhiwei Liu★

Optimized recovery of essential oils from citrus peels using cellulase-salt pretreatment and microwave hydrodistillation: a study of yield and functional activities

LWT – Food Science and Technology· Vol. 231, 2025食品1区TOPIF 6.6Q1

Manmin Zhang, Yan Huang, Hongzi Lai, Hongming Zhang, Guanle Li, Xiaoxiao Dai, Qihe Yang, Cuihua Liu, Lubin Zhang★, Xiaonan Zhang★

Extraction of Citrus maxima (Burm.) peel oil and pectin via acidic deep eutectic solvents: storage effects and RSM optimization

Industrial Crops & Products· Vol. 232, 2025, 121521农林1区TOPIF 6.2Q1

Xiaonan Zhang★, Xiaocheng Zhuang, Manxin Chen, Jingrong Wang, Zhuoyu Liu, Daxiong Qiu, Yan Huang, Weina Li, Zhiwei Liu

The tannin acid/Fe³⁺ composite film filled with essential oil extracted from Melaleuca bracteata F. Muell. leaves for the preservation of mangos

Chemistry & Biodiversity· 2025, DOI: 10.1002/cbdv.202402221化学3区IF 2.0Q2

2024

Xiaonan Zhang★, Qiyuan Li, Jingrong Wang, Jiaying Huang, Wenxuan Huang, Yan Huang★

Physicochemical properties and in vitro release of formononetin nanoparticles by ultrasonic probe-assisted precipitation in four polar organic solvents

Food Chemistry· Vol. 408, 2024, 135250食品1区TOPIF 9.8Q1

Xiaonan Zhang, Yan Huang, Siyi Huang, Wenyi Xie, Wenxuan Huang, Yi Chen, Qiyuan Li, Fajian Zeng, Xiongjun Liu★

Antisolvent precipitation for the synergistic preparation of ultrafine particles of nobiletin under ultrasonication-homogenization and evaluation of inhibitory effects of α-glucosidase and porcine pancreatic lipase in vitro

Ultrasonics Sonochemistry· Vol. 105, 2024, 106865化学1区TOPIF 9.7Q1

Xiaonan Zhang★, Xiaocheng Zhuang, Manxin Chen, Jingrong Wang, Daxiong Qiu, Zhuoyu Liu, Yan Huang, Lubin Zhang, Zhiwei Liu

An environmentally friendly production method: the pectin and essential oil from the waste peel of juvenile pomelo (Citrus maxima 'Shatian Yu') were extracted simultaneously in one step with an acid-based deep eutectic solvent

LWT – Food Science and Technology· 2024, 116622食品1区TOPIF 6.6Q1

Xiaonan Zhang★, Fajian Zeng, Yaqian Niu, Yan Huang, Jinmei Chang★, Zhiwei Liu★, Wenyi Xie, Wenxuan Huang

Essential oil extracted from Cinnamomum camphora peel using microwave as an aid and study of their inhibitory effect on Pseudocercospora psidii fungi

Arabian Journal of Chemistry· 2024, 105643化学2区IF 6.0Q1

Yan Huang, Xiaonan Zhang★, Fajian Zeng, Jinmei Chang★, Zhiwei Liu★

Ultrasonic pretreatment combined with microwave-assisted hydrodistillation for extraction of essential oil from Melaleuca bracteata 'Revolution Gold' leaves and its anti-fungal activity

Separations· 2024, 11(5), 0147工程3区IF 2.5Q2

2023

Xiaonan Zhang★, Xiaocheng Zhuang, Tingting Xiong, Siyi Huang, Xiaobing Qian, Tianqi Guo, Mengyu Chen, Wenyi Xie, Yan Huang

Extraction from different parts of Citrus maxima flowers using ultrasound as an aid and study of their composition and function

Ultrasonics Sonochemistry· 2023, 106632化学1区TOPIF 9.7Q1

Hongfei Gao, Ru Zhao, Changwen Fan, Yang Yang, Zehao Wang, Huiyan Gu, Lei Yang★, Hao Tian, Qiang Zhang, Xiaonan Zhang★

An efficient approach to obtain essential oil, oleanolic acid, 3-O-acetyloleanolic acid and betulinic acid from fresh leaves of Melaleuca bracteata F. Muell. 'Revolution Gold' using microwave and gravity-assisted solvent-free distillation followed by extraction

Industrial Crops and Products· Vol. 203, 2023, 117178农林1区TOPIF 6.2Q1

Zehao Wang, Ru Zhao, Hongfei Gao, Yang Yang, Xinyu Yang, Huiyan Gu, Lei Yang★, Xiaonan Zhang★, Tingting Liu★

Solvent-free microwave extraction of essential oil and hydrosol from fresh leaves of Cinnamomum burmannii (Nees et T. Nees) Blume after screw extrusion treatment and evaluation of pancreatic lipase inhibitory activities in vitro

Industrial Crops and Products· Vol. 202, 2023, 116983农林1区TOPIF 6.2Q1

Xiaonan Zhang★, Tianqi Guo, Xiongjun Liu, Wei Kuang, Yuping Zhong, Manmin Zhang, Yan Huang★, Zhiwei Liu★

Anti-solvent precipitation for the preparation of nobiletin nano-particles under ultrasonication under cis/reverse homogenization

Ultrasonics Sonochemistry· 2023, 106433化学1区TOPIF 9.7Q1

Xiaonan Zhang★, Zhiwei Liu, Yan Huang, Yaqian Niu, Lubin Zhang, Tingting Xiong, Yingdi Zhang, Ruizhi Zhang, Huajiang Zhang★

Preparation and in vitro evaluation of hesperidin nanoparticles by antisolvent recrystallization in a double homogenate system

Food Chemistry: X· Vol. 18, 2023, 100639食品1区TOPIF 9.8Q1

Xiaonan Zhang★, Lubin Zhang, Yingdi Zhang, Tingting Xiong, Yaqian Niu, Yan Huang★

Ultrasound-assisted extraction of myricetin and dihydromyricetin from Hovenia acerba seed using response surface methodology

Ultrasonics Sonochemistry· Vol. 93, 2023, 106304化学1区TOPIF 9.7Q1

Xiaonan Zhang★, Yan Huang, Hongwei Zhu, Zhiwei Liu, Lubin Zhang, Zhiru Li, Yaqian Niu, Huajiang Zhang

Genistein microparticles prepared by antisolvent recrystallization with a low-speed homogenization process

Food Chemistry· Vol. 408, 2023, 135250食品1区TOPIF 9.8Q1

Xiaonan Zhang★, Manmin Zhang, Muxiang Lan, Heng Xu, Xiongjun Liu, Xiaocheng Zhuang, Tianqi Guo

The response surface BBD method was used to optimize the ultrasonic-assisted extraction of anthocyanins from the fruits of Eleutherococcus brachypus and its storage stability and antioxidant properties

Journal of Food Biochemistry· 2023, 6622722食品3区IF 4.0Q2

Amino acid composition of a chum salmon (Oncorhynchus keta) skin gelatin hydrolysate and its antiapoptotic effects on etoposide-induced osteoblasts

Foods· Vol. 12, 2023, 2419食品2区IF 5.2Q1

Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate

Food Chemistry· Vol. 400, 2023, 134032食品1区TOPIF 9.8Q1

2022

Xiaonan Zhang★, Hongwei Zhu, Jiali Wang, Fenglan Li, Jianhao Wang, Xiangyang Ma, Jianying Li, Yan Huang, Zhiwei Liu, Lubin Zhang, Suqiong Li

Anti-microbial activity of citronella (Cymbopogon citratus) essential oil separation by ultrasound assisted ohmic heating hydrodistillation

Industrial Crops and Products· Vol. 176, 2022, 114299农林1区TOPIF 6.2Q1

Xiaonan Zhang★, Yan Huang, Yufei Shi, Mengyu Chen, Lubin Zhang, Yimin An, Zhiwei Liu

Naringenin ultrafine powder was prepared by a new anti-solvent recrystallization method

Nanomaterials· Vol. 12, 2022材料3区IF 4.3Q2

Xiaonan Zhang★, Jiali Wang, Hongwei Zhu, Jianhao Wang, Huajiang Zhang

Chemical composition, antibacterial, antioxidant and enzyme inhibitory activities of the essential oil from leaves of Psidium guajava L.

Chemistry & Biodiversity· 2022化学3区IF 2.0Q2

Xiaonan Zhang★, Yan Huang, Lubin Zhang, Hongwei Zhu, Yaqian Niu, Yimin An, Zhiwei Liu

An efficient approach for separating essential oil and polysaccharides simultaneously from fresh leaves of guajava by microwave-mediated hydrodistillation with lithium salts and antibacterial activity of essential oil

Separations· Vol. 9, 2022工程3区IF 2.5Q2

Xiaonan Zhang★, Yan Huang, Yaqian Niu, Zhiwei Liu, Mengyu Chen, Yimin An, Lubin Zhang

The preparation of the essential oil from pomelo (Citrus maxima Shatian Yu) peel using microwave-assisted distillation by pectinase soaking and its anti-fungal activity

Separations· Vol. 9, 2022工程3区IF 2.5Q2

Changes in conformation and functionality of whey proteins induced by the interactions with soy isoflavones

LWT – Food Science and Technology· Vol. 163, 2022, 113555食品1区TOPIF 6.6Q1

Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and bioaccessibility of curcumin

Food Chemistry· Vol. 389, 2022, 133055食品1区TOPIF 9.8Q1

The anti-inflammatory effects of apigenin and genistein on the rat intestinal epithelial (IEC-6) cells with TNF-α stimulation in response to heat treatment

Current Research in Food Science· Vol. 5, 2022, 918–926食品1区IF 6.0Q1

Effects of pine needle essential oil combined with chitosan shellac on physical and antibacterial properties of emulsions for egg preservation

Food Biophysics· Vol. 17(2), 2022, 260–272食品3区IF 3.5Q2

2021

Guoping Yu, Hongwei Zhu, Yan Huang, Xiaonan Zhang★, Lina Sun, Yutong Wang, Xinghao Xia

Preparation of daidzein microparticles through liquid antisolvent precipitation under ultrasonication

Ultrasonics Sonochemistry· Vol. 79, 2021, 105772化学1区TOPIF 9.7Q1

Chemical composition and antioxidant activity of essential oils from barks of Pinus pumila using microwave-assisted hydrodistillation after screw extrusion treatment

Industrial Crops and Products· Vol. 166, 2021, 113489农林1区TOPIF 6.2Q1

Dual functional Eudragit® S100/L30D-55 and PLGA colon-targeted nanoparticles of iridoid glycoside for improved treatment of induced ulcerative colitis

International Journal of Nanomedicine· Vol. 16, 2021, 1405–1422医学2区IF 7.7Q1

Changes in properties of soy protein isolate edible films stored at different temperatures: studies on water and glycerol migration

Foods· Vol. 10, 2021, 1797食品2区IF 5.2Q1

2020

Formulation and functional properties of whey protein-based tissue adhesive using totarol as an antimicrobial agent

Processes· Vol. 8(4), 2020, 496工程3区IF 3.0Q2

2019

Xiaonan Zhang, Hongwei Zhang, Xinghao Xia, Nan Pu, Zhuping Yu, Mourtada Nabih, Ying Zhu, Shuang Zhang, Lianzhou Jiang

Preparation and physicochemical characterization of soy isoflavone (SIF) nanoparticles by a liquid antisolvent precipitation method

Advanced Powder Technology· Vol. 30, 2019, 1522–1530工程2区IF 5.2Q1

Effect of high pressure treatment on interfacial properties, structure and oxidative stability of soy protein isolate-stabilized emulsions

Journal of Oleo Science· Vol. 68(5), 2019, 409–418食品3区IF 2.5Q2

Use of polymerized whey protein as a gelation agent for symbiotic almond yogurt formulation

Journal of Dairy Science· Vol. 102, 2019食品2区IF 4.2Q1

2018

Xiaonan Zhang, Qingfeng Ban, Xibo Wang, Zhongjiang Wang

Green and efficient PEG-based ultrasonic-assisted extraction of polysaccharides from tree peony pods and the evaluation of their antioxidant activity in vitro

BioMed Research International· 2018, 2121385综合3区IF 3.4Q2

3D confocal Raman imaging of oil-rich emulsion from enzyme-assisted aqueous extraction of extruded soybean powder

Food Chemistry· Vol. 249, 2018, 16–21食品1区TOPIF 9.8Q1

Soy protein isolate-phosphatidylcholine nanoemulsions prepared using high-pressure homogenization

Nanomaterials· Vol. 8, 2018材料3区IF 4.3Q2

RagD regulates amino acid mediated-casein synthesis and cell proliferation via mTOR signalling in cow mammary epithelial cells

Journal of Dairy Research· Vol. 85, 2018, 204–211食品3区IF 2.5Q2

2017

Xiaonan Zhang, Xia Wu, Fengying Xie, Zhongjiang Wang, Xiuling Zhang★, Lianzhou Jiang★

Physicochemical properties and in vitro dissolution of spiramycin microparticles using the homogenate-antisolvent precipitation process

Applied Sciences· Vol. 7, 2017工程3区IF 2.7Q2

Linyi Zhou, Fei Wu, Xiaonan Zhang★, Zhongjiang Wang

Structural and functional properties of Maillard reaction products of protein isolate (mung bean, Vigna radiata (L.)) with dextran

International Journal of Food Properties· Vol. 20, 2017, 1246–1258食品3区IF 3.1Q2

2015

Ultrafine resveratrol particles: supercritical antisolvent preparation and evaluation in vitro and in vivo

Advances in Materials Science and Engineering· 2015综合3区IF 2.0Q4

2012

Xiaonan Zhang, Xiuhua Zhao, Yuangang Zu, Xiaoqiang Chen, Qi Lu, Yuliang Ma, Lei Yang

Preparation and physicochemical properties of vinblastine microparticles by supercritical antisolvent process

International Journal of Molecular Sciences· Vol. 13, 2012, 12598–12607化学2区IF 4.9Q1

Preparation and characterization of micronized artemisinin via a rapid expansion of supercritical solutions (RESS) method

International Journal of Molecular Sciences· Vol. 13, 2012, 5060–5073化学2区IF 4.9Q1

Comparative antioxidant activity of nanoscale lignin prepared by a supercritical antisolvent (SAS) process with non-nanoscale lignin

Food Chemistry· Vol. 135, 2012, 63–67食品1区TOPIF 9.8Q1

2011

Investigation of the effects of different organosolv pulping methods on antioxidant capacity and extraction efficiency of lignin

Food Chemistry· Vol. 131, 2011食品1区TOPIF 9.8Q1

Preparation and physicochemical properties of 10-hydroxycamptothecin (HCPT) nanoparticles by supercritical antisolvent (SAS) process

International Journal of Molecular Sciences· Vol. 12, 2011化学2区IF 4.9Q1

2010

Preparation and characterization of camptothecin powder micronized by a supercritical antisolvent (SAS) process

Journal of Supercritical Fluids· Vol. 51, 2010, 412–419工程3区IF 3.5Q2

→ SCIENCEDIRECT 完整论文主页→ FULL SCIENCEDIRECT PROFILE

张晓南★，黄妍

超声辅助-反溶剂法制备大豆素超微粉及性质

高校化学工程学报· 2023, 37(3): 462–471北大核心EICSCD

张智慧，马楠，谷眉宇，王旭，刘媛媛，王喜波，张晓南★

壳寡糖酶法糖基化大豆蛋白提高乳液冻融稳定性及机制研究

食品安全质量检测学报· 2023, 14(2)科技核心

张晓南★，王建豪，王佳丽，朱鸿维，牛亚倩，熊婷婷，张英迪，徐福

番石榴叶挥发油的抗菌性及优化提取研究

热带作物学报· 2023, 44(1): 174–185北大核心CSCD

朱鸿维，陈梦昱，刘志伟，张鲁斌，王佳丽，牛亚倩，王建豪，夏行昊，张晓南★

螺旋霉素超细粉的喷干法和反溶剂法制备及性质研究

中国抗生素杂志· 2022, 47(10): 1057–1064北大核心

王佳丽，张晓南★，熊婷婷，牛亚倩，张英迪，徐福

香茅挥发油提取工艺优化及抗氧化、抑真菌活性研究

食品与机械· 2022, 38(8): 173–201北大核心CSCD

张潇元，车佳玲，朱鸿维，王中江，谢凤英，赵玉莹，江连洲，张晓南★

维生素E纳米乳液冻干粉末的制备工艺及结构特性研究

中国食品学报· 2020, 20(8): 118–129北大核心CSCD

张晓南，朱鸿维，赵善舶，徐浩朋，石雅楠，胡淑敏，尹花

响应面法优选拐枣种子中二氢杨梅素超声辅助提取工艺

植物研究· 2020, 40(5): 775–781北大核心

张晓南，普楠，张潇元，吴长玲，施珩，王中江，江连洲，杨秋萍

大豆异黄酮纳米粉体的反溶剂法制备及表征

中国食品学报· 2019, (9): 103–108北大核心CSCD

张晓南，张秀玲★，王嫱，程雪，陈少华，赵天彤，隋晓楠，王中江，齐宝坤

刺五加果实中种子油的提取方案优化及油的成分分析

食品工业科技· 2016北大核心

徐丽，杨菲儿，赵赫，刘校延，张晓南★

马铃薯淀粉肠加工工艺的优化

粮食与油脂· 2018, (8): 42–45北大核心

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