1.个人基本情况
张继刚，博士，硕士研究生导师，毕业于安徽农业大学。
2.研究方向
从事发酵食品加工，植物功能成分研究及高值化利用，粮谷物化学。
3.教授课程
《食品营养学》，《食品机械与设备》，《食品感官评价》，《茶叶感官评审》，等。
4.科研情况
主持安徽省高校科学研究项目，安徽省博士后科研项目，合肥学院人才基金项目等。为EuropeanFood Research and Technology，JFood Process Pres，WorldJournal of Microbiology and Biotechnology等多个国际期刊审稿人，授权国家发明专利1项。
发表论文（第一/共一作者）
1.Zhang Jigang;Ding Zhien; Liang Jin; Cheng Jianghua; Yang Song; Suitable durationof microwave pre-treatment for maintaining postharvest qualities onpecan nuts during storage. Transactions of the Chinese Society ofAgricultural Engineering. 2016, 32(14): 284-292.
2.Jigang Zhang;Maoye Li; Zhien Ding; Jianghua Cheng; Song Yang; Xinmin Liu.Microwave airflow drying of pecans at variable microwave power. JFood Process Eng. 2019 (42): e12946.
3.Jigang Zhang; MaoyeLi; Jianghua Cheng; Jiao Wang; Zhien Ding; Xiaolong Yuan; Sumei Zhou;Xinmin Liu. Effects of Moisture, Temperature, and Salt Content on theDielectric Properties of Pecan Kernels during Microwave and RadioFrequency Drying Processes. Foods. 2019 8(9):385.
4.Jigang Zhang; MaoyeLi; Jianghua Cheng; Xinhong Zhang; Kexin Li; Bin Li; Chuyan Wang;Xinmin Liu. Viscozyme L hydrolysis and Lactobacillusfermentation increase the phenolic compound content and antioxidantproperties of aqueous solutions of quinoa pretreated by steaming withα-amylase, Journal ofFood Science. 2021,86(5): 1-11.
5.Jigang Zhang;Maoye Li; Zhien Ding; Jianghua Cheng. evalsuation ofultrasound-assisted microwave hot air convective drying Chinesehickory - drying kinetics and product's quality properties. J FoodProcess Eng. 2021. 13842.
6.Jigang Zhang;Lin Fang; Xudong Huang; Zhien Ding; Chuyan Wang. Evolution ofpolyphenolic, anthocyanin, and organic acid components duringcoinoculation fermentation (simultaneous inoculation of LAB andyeast) and sequential fermentation of blueberry wine. Journal of FoodScience. 2022. 87(11):4878-4891.
7.JigangZhang; Xudong Huang;Jianghua Cheng; Chuyan Wang. Effect of Lactobacillus (L acidophilusNCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on freeand bound polyphenolic, antioxidant activities in three Chenopodiumquinoa cultivars，Journalof Food Science. 2023. 88(6):2679-2692.
8.Shao, D;Zhang, J; Shao, T; Li,Y, et al. Modification of Structure, Pasting, and In Vitro DigestionProperties of Glutinous Rice Starch by Different Lactic Acid BacteriaFermentation. Foods. 2025, 14, 367.
授权发明专利
1.张继刚,张居舟,方凌等.一种超高效液相色谱-串联质谱法同时检测食品中5种化学降血压药物的方法。授权时间2023.4.18。
2025年拟招收3-4名硕士研究生，欢迎对科学研究感兴趣的同学加入。
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