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个人简介 个人简介杨震，博士，浙江大学农业与生物技术学院副研究员、核农所副所长、硕士生导师。博士毕业于赫尔辛基大学，师从芬兰科学院院士Vieno Piironen教授。入选江苏省高层次人才。主要从事核技术农业应用、谷物科学与技术、同位素示踪与环境健康等方面的研究，目前主要研究方向包括植物源农产品综合加工与利用、电子束在农产品加工中的应用、有机污染物的环境行为等。近年来，主持国家自然科学基金、浙江省自然科学基金重点项目、芬兰文化基金、重大横向等项目。在Trends in Food Science & Technology、Environmental Science & Technology、Journal of Hazardous Materials、Food Chemistry、Food Research International、Food Control、Food Hydrocolloids、Journal of Food Science、Journal of Cereal Science、中国粮油学报等国内外学术期刊上发表研究论文40余篇，参编教材1部（中国轻工业出版社），授权发明专利2项，多次参加本领域的国内外学术会议并作学术报告。兼任中芬食品与健康网络中方合作组委员（Finland-China Food and Health Network），中国原子能农学会理事，浙江省原子能农学会理事、辐照专业委员会副主任，《核农学报》青年编委，Biology、Foods、Frontiers in Environmental Science、《核农学报》等国内外学术期刊的专栏主编。曾多次受邀担任Food Chemistry, Food Research International, Innovative Food Science and Emerging Technologies, Chemosphere, Journal of Food Science等国际学术期刊的审稿人。工作经历       2022.03-至今            浙江大学  农业与生物技术学院 副研究员       2020.01-2022.02       江南大学  食品学院 校聘副教授             教育经历       2014.09-2019.12       赫尔辛基大学    食品化学专业               哲学博士 (Ph.D)       2011.08-2014.03       浙江大学           生物物理学专业            理学硕士       2007.09-2011.07       山东农业大学    食品科学与工程专业    工学学士学术主页https://orcid.org/0000-0002-5011-1556实验室欢迎具有生物学、作物学、食品科学、环境科学等背景的博士研究生加盟进行博士后研究，欢迎本科生到本实验室攻读硕士学位或进行毕业设计/科研训练。 教学与课程  开课课程（1）研究生：同位素示踪法 （2）研究生：示踪研究法专题  计划开课课程（1）本科生：生物仪器分析、走进生活的核技术（2）研究生：化学品动植物代谢与技术 科研项目 主持项目(1) 脂氢过氧化物裂解酶介导下燕麦不良风味的产生机制，国家自然科学基金青年基金（202201-202412），在研。(2) 浙江大学-浙江中烟联合实验室重大横向项目（202310-202609），在研。(3) 高通量电子束非热处理对燕麦脂源风味品质的影响机制研究，浙江省自然科学基金重点项目（202401-202612），在研。(4) 新型专用面粉和面制品产品开发及品质提升，横向项目（202010-202109），已结题。(5) 燕麦中脂氢过氧化物裂解酶介导下油脂的降解规律，中央高校基本科研业务费专项资金资助（202101-202112），已结题。(6) Stability of lipids in plant-derived foods: flavour deterioration by enzymatic and chemical reactions，Suomen Kulttuurirahasto（201810-201909），已结题。 研究与成果 学术著作(1) 谷物科学原理（第二版），普通高等教育“十一五”国家级规划教材，中国轻工业出版社. ISBN：978-7-5184-4397-0. 参编.主要论文（*通讯作者）2024年1)  Nie EG, Guo LX, Zhou X, Zhou D, Wang HY, Ye QF, Yang Z*. 2024. Effects of charged polystyrene microplastics on the bioavailability of dufulin in tomato plant. Journal of Hazardous Materials, 467, 133748.2)  Zhou CG, Li B, Yang WL, Liu TR, Yu HR, Liu SY*, Yang Z*. 2024. A comprehensive study on the influence of superheated steam treatment on lipolytic enzymes, physicochemical characteristics, and volatile composition of lightly milled rice. Foods, 13, 240.     2023年 1) Wang YQ*, Jian C*, Salonen A, Dong MS, & Yang Z*. 2023. Designing healthier bread through the lens of the gut microbiota. Trends in Food Science & Technology, 134, 13-28.2) Yang Z*, Xie C, Bao YL, Liu FY, Wang HY*, & Wang YQ*. 2023. Oat: Current state and challenges in plant-based food applications. Trends in Food Science & Technology, 134, 56-71.3) Zhou CG, Zhou YJ, Liu TR, Li B, Hu YQ, Zhai XD, Zuo M, Liu SY*, & Yang Z*. 2023. Effects of protein components on the chemical composition and sensory properties of millet Huangjiu (Chinese Millet Wine). Foods, 12, 1458.4) Xu N, Song Y, Zheng CF, Li S, Yang Z*, & Jiang M*. 2023. Indole-3-acetic acid and zinc synergistically mitigate positively charged nanoplastics-induced damage in rice. Journal of Hazardous Materials, 455, 131637.5) Zhang YQ, Kong YF, Xu WJ, Yang Z, & Bao YL. 2023. Electron beam irradiation alters the physicochemical properties of chickpea proteins and the peptidomic profile of its digest. Molecules, 28, 6161.6) Mao XX and Yang Z*. 2023. Chiral nanomaterial-enabled bactericide and nanopesticide for sustainable agriculture and food safety. Journal of Nanoparticle Research, 25, 198.7) Tang Y, Xu L, Yu ZY, Zhang SF, Nie EG, Wang HY, & Yang Z*. 2023. Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage. Food Chemistry:X, 20, 100904.2022年及以前1) Yang Z, Zhou Y, Xing JJ, et al. (2022). Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage. Food Control, 132, 108388.2) Yue YK, Yang Z, Xing JJ, et al. (2022). Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes. Food Chemistry, 393, 133458.3) Han TY, Yang Z, Yu C, Xing JJ, et al. (2022). Effect of acidity regulators on the shelf life, quality, and physicochemical characteristics of fresh wet noodles. Journal of Cereal Science, 103, 103409.4) Wang CC, Yang Z, Xing JJ, et al. (2022). Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread. Food Hydrocolloids, 125, 107448.5) Cao ZB, Yu C, Yang Z, Xing JJ, et al. (2021). Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism. Food Hydrocolloids, 119, 106842. 6) Yang Z, Zhou Y, Xing JJ, et al. (2021). Influence of extrusion on storage quality of dried oat noodles: lipid degradation and off-flavours. Journal of Cereal Science, 101, 103316. 7) Yang Z, Huang Q, Xing JJ, et al. (2021). Changes of lipids in noodle dough and dried noodles during industrial processing. Journal of Food Science, 86(8), 3517-3528. 8) Wang JR, Guo XN, Yang Z, et al. (2021). Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: A Comparative Study. Food and Bioprocess Technology, 14(5), 945-955. 9) Jia WT, Yang Z, et al. (2021). Effect of superheated steam treatment on the lipid stability of dried whole wheat noodles during storage. Foods, 10, 1348. 10) Jia WT#, Yang Z#, et al. (2021). Effect of superheated steam treatment on the lipid stability of whole wheat flour. Food Chemistry, 363, 130333. 11) Lu L, Yang Z, Guo XN, et al. (2021). Effect of NaHCO3 and freeze-thaw cycles on frozen dough: From water state, gluten polymerization and microstructure. Food Chemistry, 358,129869.12) Lu L, Yang Z, Guo XN, et al. (2021). Thermal-aggregation behavior of gluten in frozen dough induced by epsilon-poly-L-lysine treated yeast. Food Chemistry, 359,129985.13) Lu L, Xing JJ, Yang Z, et al. (2021). Influence of epsilon-poly-L-lysine treated yeast on gluten polymerization and freeze-thaw tolerance of frozen dough. Food Chemistry, 343, 128440.14) Xing JJ, Qiao JY, Yang Z, et al. (2021). Effects of ultrasound-assisted resting on the qualities of whole wheat dough sheets and noodles. International Journal of Food Science & Technology, 56(11), 5609-5618.15) Xing JJ, Jiang DH, Yang Z, et al. (2021). Effect of humidity-controlled dehydration on microbial growth and quality characteristics of fresh wet noodles. Foods, 10(4), 844. 16) Xing JJ, Jiang DH, Guo XN, Yang Z, et al. (2021). Effect of dough mixing with slightly acidic electrolyzed water on the shelf-life and quality characteristics of fresh wet noodles. Food Control, 124, 107891. 17) Wang JR, Guo XN, Yang Z, et al. (2021). Effect of sodium bicarbonate on quality of machine-made Kongxin noodles. LWT -- Food Science and Technology, 138, 110670.18) Wang JR, Guo XN, Yang Z, et al. (2021). Combined effect of NaCl and resting on dough rheology of Chinese traditional hand-stretched dried noodles and the underlying mechanism. Cereal Chemistry, 98(3), 774-783.19) Liu FY, Yang Z, Guo XN, et al. (2021). Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles. Food Research International, 142, 110199.20) Wang CC, Yang Z, et al. (2021). Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties. Food Chemistry, 364, 130444.21) Wang CC, Yang Z, Xing JJ, et al. (2021). Effects of insoluble dietary fiber and ferulic acid on the rheological properties of dough. Food Hydrocolloids, 121, 107008.22) Lampi AM, Yang Z*, Mustonen O, & Piironen V. (2020). Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models. Food Chemistry, 311, 125982.23) Yang Z*, Piironen V, & Lampi AM. (2019). Epoxy and hydroxy fatty acids as non-volatile lipid oxidation products in oat. Food Chemistry, 295, 82-93. 24) Yang Z*, Piironen V, & Lampi AM. (2017). Lipid-modifying enzymes in oat and faba bean. Food Research International, 100, 335-343.25) Yang Z, Wang W, Wang HY & Ye QF (2014). Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus). Food Chemistry, 145, 212-219.26) Yang Z, Wang HY, Wang W, Qi WY, Yue L & Ye QF (2014). Effect of 10 MeV E-beam irradiation combined with vacuum-packaging on the shelf life of Atlantic salmon fillets during storage at 4 °C. Food Chemistry, 145, 535-541.27) Wang HY, Yang Z, Liu RY, Fu QG, & Ye QF (2013). Stereoselective Uptake and Distribution of the Chiral Neonicotinoid Insecticide, Paichongding, in Chinese Pak Choi. Journal of Hazardous Materials, 262, 862-869. 28) Li JY, Zhang JB, Li C, Wang W, Yang Z, Wang HY, Gan J, Ye QF, Xu XY, & Li Z (2013). Stereoisomeric isolation and stereoselective fate of insecticide Paichongding in flooded paddy soils. Environmental Science & Technology, 47, 12768-12774.29) Wu CC, Wang W, Yue L, Yang Z, Fu QG, & Ye QF (2013). Enhancement effect of ethanol on lipid and fatty acid accumulation and compositin of Scenedesmus sp. Bioresource Technology, 140, 120-125.30) Zhang JB, Fu QG, Wang HY, Li JY, Wang W, Yang Z, et al. (2013), Enantioselective Uptake and Translocation of a Novel Chiral Neonicotinoid Insecticide Cycloxaprid in Youdonger (Brassica campestris subsp. Chinensis). Chirality, 25, 686-691.31) 周颖, 杨震, 郭晓娜 等. 过热蒸汽对燕麦挂面储藏稳定性及风味的影响[J]. 中国粮油学报, 2022, 37(02):54-61.32) 邢俊杰, 李栋, 杨震 等. 湿热预处理对酸解淀粉纳米晶制备的影响[J]. 中国粮油学报, 2021, 36(11):79-85.33) 杨树芬, 邢俊杰, 郭晓娜, 朱科学, 杨震 等. 酒酿汁预处理方式对其理化特性及酒酿馒头品质影响[J]. 中国粮油学报, 2021, 36(11):14-20.发明专利1) 叶庆富，杨震; 一种提高功能性鱼糜凝胶品质和货架期的方法, 2015-05-27，中国， ZL 2013 1 0319175.4.2) 叶庆富，杨震，戚文元；一种提高生鲜鱼片品质和延长货架期的方法，2016-08-19，中国，ZL2013 1 0347887.7.   学术兼职 Guest Editor for Special issue in Biology (IF= 4.2): Fate, Toxicity, Detection and Risk Assessment of Toxins and Contaminants in Environment and Ecosystems (ISSN 2079-7737).Guest Editor for Special issue in Foods (IF= 5.2): New Protein Sources as Food Ingredients: Processing, Nutrition and Application (ISSN 2304-8158).Guest Editor for Special issue in Frontiers in Environmental Science (IF= 5.3): Advanced Technologies for Remedying Environmental Pollution in Agricultural Systems (ISSN 2296-665X).Guest Editor for Special issue in Foods (IF= 5.2): Better Design for Formulation Optimization of Grain Foods (ISSN 2304-8158).《核农学报》专栏主编：现代加工技术在谷物食品创制和品质调控中的应用 (ISSN 1000-8551).Peer Reviewer: Food Chemistry, Food Research International, Innovative Food Science and Emerging Technologies, Chemosphere, Journal of Food Science等.中芬食品与健康网络中方合作组委员 (Finland-China Food and Health Network).中国原子能农学会理事、浙江省原子能农学会理事、辐照专业委员会副主任.《核农学报》青年编委、英文专栏编辑.国家自然科学基金同行评议专家.  学术交流 学术报告(1) 16th Euro Fed Lipid Congress - Fats, Oils and Lipids: Science, Technology and Nutrition in a Changing World. Oral Presentation: Peroxygenase catalysed lipid oxidation products from free fatty acids in oats. 16 Sep 2018 - 19 Sep 2018, Belfast, UK.(2) Advanced Food Analysis. Poster Presentation: UHPLC analysis of fatty acid epoxides produced by oat peroxygenase. 23 Jan 2017 - 27 Jan 2017, Wageningen University, Wageningen, the Netherlands.(3) Contemporary methodologies for analysis and characterization of lipids. Poster Presentation: UHPLC analysis of fatty acid epoxides produced by oat peroxygenase. 23 Aug 2016 - 24 Aug 2016, Stockholm, Sweden.(4) Schedule of Teaching & Training Program on Food Quality and Food Safety between China-Finland. 13 Jun 2016 - 16 Jun 2016, Beijing, China.(5) 1st International Symposium on Lipid Oxidation and Antioxidants. Poster Presentation: Lipid modifying enzymes in oats. 5 Jun 2016 - 7 Jun 2016, Porto, Portugal.(6) The 32nd Nordic Cereal Congress: Future Food Safety - New Opportunities for Nordic Crops. Poster Presentation: Peroxygenase activity determination in oats. 7 Sep 2015 - 9 Sep 2015, Espoo, Finland.参加会议(1) 中国原子能农学会第十一届会员代表大会暨2023年学术研讨会，2023.08.20，北京.(2) 中国昆虫学会第十三届青年学者研讨会，2023.07.16-07.17，贵阳.(3) 2023年粮食安全与食品科技创新国际论坛，2023.10.21-10.22，武汉.(4) 中国烟草科学数据大会，2023.10.29-10.31，郑州.(5) 浙江省原子能农学会学术年会，2023.11.24-11.25，新昌. 学生培养 毕业设计（1）高汝宁，农学，2023届，保研至本校。 科研创新训练（1）林筝，黄景延（2021级，园艺）。国家级大学生创新创业训练计划项目（国创），实施周期：2023.04-2024.03.（2）徐子烨，邵宇剑（2021级，农学）。校级SRTP项目，实施周期：2023.04-2024.03.（3）朱家烨（2022级“神农班”，园艺）。竺可桢学院深度科研项目，实施周期：2023.11-2024.06.（4）科研训练：刘杏莹（2022级，园艺）、吴煜（2022级，园艺）。奖励荣誉（1）王心语，荣获2022-2023学年国家奖学金、浙江大学一等奖学金.（2）龚铮，荣获2022-2023学年省政府奖学金、浙江大学二等奖学金、云峰学园十佳大学生提名奖.（3）程钰朸，荣获2022-2023学年浙江大学一等奖学金、云峰学园十佳大学生.（4）苏立铭，荣获2022-2023学年浙江大学一等奖学金。