◆发表论文
（一）代表性论文（发表论文200余篇，其中一作或通讯作者150余篇（SCI35篇，TOP22篇，ESI高被引1篇，累计IF172.130，最高IF11.504，H指数25）
[1]Jingxuan Ke*，Yu Chang，Rui Yang，Tinghang Zhao，Chenyang Nie，Xiaoting Deng， Zhiqing Zhang**. Formation mechanism of complex coacervation of chayote (Sechium edule) pectin-sodium caseinate in aqueous solution. Food Hydrocolloids，2023,143:108902 DOI: 10.1016/j.foodhyd.2023.108902 SCI 1区 Top IF 11.504
[2]Qing Guo, Xiaoyan Hou,Qiang Cui,Shanshan Li, Guanghui Shen, Qingying Luo, Hejun Wu, Yuntao Liu, Anjun Chen, Zhiqing Zhang*.Pectin mediates the mechanism of host blood glucose regulation through intestinal flora，Critical Reviews in Food Science and Nutrition，DOI:10.1080/10408398.2023.2173719 SCI 1区 TOP 11.208
[3]Jingjing Lou, Jingxuan Ke, Xiaoyan Hou, Shanshan Li,Qingying Luo, Hejun Wu, Guanghui Shen, Zhiqing Zhang*.Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review, Food Chemistry，2022，373：131454 DOI：10.1016/j.foodchem.2021.131454 SCI 1区TOP IF7.514
[4]Jingxuan Ke, Jinxi Cheng, Qingying Luo, Hejun Wu, Guanghui Shen, Zhiqing Zhang*. Identification of two bitter components inZanthoxylum bungeanumMaxim. and exploration of their bitter taste mechanism through receptor hTAS2R14. Food Chemistry，2021, 338：127816 DOI：10.1016/j.foodchem.2020.127816 SCI 1区TOP IF6.305
[5]Jingxuan Ke, Yuan Qu, Shanshan Li, Guanghui Shen, Anjun Chen, Qingying Luo, Xingyan Liu, Hejun Wu, Meiliang Li, Biao Pu, Meng Ye, Zhiqing Zhang*. Application of HPLC fingerprint based on acid amide components in Chinese prickly ash ( Zanthoxylum ). Industrial Crops and Products,2018,119:267-276，Doi:10.1016/j.indcrop.2018.04.018 SCI 1区TOPIF3.849
[6]Jiahui Liu, Junzhe Wan, Yu Zhang, Xiaoyan Hou, Guanghui Shen ,Shanshan Li, Qingying Luo, Qinye Li, Man Zhou, Xinyan Liu, Chenggang Wen，Xiang Zhu2*, Zhiqing Zhang1**. The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China. Food Chemistry-X,2023 (18) ：100721 DOI：10.1016/j.fochx.2023.100721 SCI 1区 TOP IF6.443
[7]Jiahui Liu#, Yanling Wang#, Xiaoyan Hou, Qiang Cui, Hejun Wu, Guanghui Shen, Qingying Luo, Shanshan Li, Xinyan Liu, Meiliang Li, Man Zhou, Xiang Zhu, Anjun Chen, Zhiqing Zhang,*.Shelf life quality influence of beef sauce encapsulated by degradable starch-based antibacterial composite film with Zanthoxylum armatum DC. essential oil. LWT-Food Science and Technology,2023 DOI：10.1016/j.lwt.2023.114930 SCI 1区 TOP IF6.065
[8]Jianlong Li，Xiaoyan Hou，Lingyan Jiang，Dong Xia，Anjun Chen，Shanshan Li，Qingye Li，Xuequan Gu，Xiaoyan Mo，Zhiqing Zhang*. Optimization and characterization of Sichuan pepper (Zanthoxylum bungeanum Maxim) resin microcapsule encapsulated with β-cyclodextrin LWT-Food Science and Technology 2022.161：114120 DOI：10.1016/j.lwt.2022.114120 SCI 1区 TOP IF6.056
[9]Jingjing Luo, Xiaoyan Hou, Shanshan Li, Qingying Luo, Hejun Wu, Guanghui Shena, Xuequan Gu, Xiaoyan Mo, Zhiqing Zhang,* Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment. Food Chemistry-X，2022,14:100342 doi.org/10.1016/j.fochx.2022.100342 SCI 1区 TOP IF5.182
[10]Yanling Wang, Jingjing Luo, Xiaoyan Hou, Hejun Wu, Qingye Li, Shanshan Li, Qingying Luo, Meiliang Li, Xinyan Liu, Guanghui Shen, Anjun Cheng, Zhiqing Zhang. Physicochemical, antibacterial, and biodegradability properties of green Sichuan pepper (Zanthoxylum armatum DC.) essential oil incorporated starch films LWT-Food Science and Technology 2022.161：113392 DOI：10.1016/j.lwt.2022.113392 SCI 1区 TOP IF4.952
[11] Guangyang Jiang,Xiaoyan Hou, Xuedan Zeng, Can Zhang, Hejun Wu, Guanghui Shen, Shanshan Li, Qingying Luo, Meiliang Li, Xingyan Liu, Anjun Chen, Zhangying Wang*, Zhiqing Zhang**. Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) Lam) anthocyanins for monitoring fish freshness, International Journal of Biological Macromolecules，2020 (143)：359–372 Doi：10.1016/ j.ijbiomac.2019.12.024（IF 4.784）SCI收录 高被引论文