◆发表论文
发表科技论文150余篇，其中第一作者或通讯作者50余篇，H指数38（Scopus），以下为部分论文：
Qing Zhang, Daize Wu, Wei Luo, Derong Lin, Jing Yan, Shuxiang Liu, Wen Qin. Molecular structure and functional properties of glycinin conjugated to κ-carrageenan and guar gum: A comparative study. Food Chemistry, 2022, 386, 132810.（中科院大类1区top，2020年IF：7.541）2022.03/2022.08
Qing Zhang, Wenting Yue, Dan Zhao, Lan Chen, Zili Xu, Derong Lin, Wen Qin. Preparation and characterization of soybean protein isolate-dextran conjugate-based nanogels. Food Chemistry, 2022, 384, 132556.（中科院大类1区top，2020年IF：7.541）2022.02/2022.08
Qing Zhang, Yangying Zhou, Wenting Yue, Wen Qin, Hongmin Dong, Thava Vasanthan. Nanostructures of protein-polysaccharide complexes or conjugates for encapsulation of bioactive compounds. Trends in Food Science & Technology, 2021, 109, 169-196. （中科院大类1区top，2020年IF：11.077）
Qing Zhang, Lin Li, Qiuyu Lan, Hongmin Dong, Dingtao Wu, Hong Chen, Derong Lin, Wen Qin. Glycinin-carbohydrate conjugates: Preparation, characterization, and application in processing of whole soybean curd. Food Hydrocolloids, 2021, 111, 106383. （中科院大类1区top，2020年IF：7.053）
Qing Zhang, Brasathe Jeganathan, Hongmin Dong, Lingyun Chen, Thava Vasanthan. Effect of sodium chloride on the thermodynamic, rheological, and microstructural properties of field pea protein isolate/chitosan complex coacervates. Food Chemistry, 2021, 344, 128569. （中科院大类1区top，2019年IF：6.306）
Qing Zhang, Hongmin Dong, Jun Gao, Lingyun Chen, Thava Vasanthan. Field pea protein isolate-chitosan complex coacervates: Formation and characterization. Carbohydrate Polymers, 2020, 250, 116925.（中科院大类1区top，2019年IF：7.182）
Qing Zhang, Chong Wan, Junrui Tian, Daisha Qi, Shuxiang Liu, Dingtao Wu, Hong Chen, Bin Hu, Hongmin Dong, Wen Qin. Use of ethanol extract of Chuanminshen Violaceum to inhibit the deterioration of frying oil. Industrial Crops and Products, 2020,155, 112808（中科院大类1区top，2019年IF：4.244）
Qing Zhang, Lin Li, Qiuyu Lan, Xin Sun, Hong Chen, Yaowen Liu, Derong Lin, Wen Qin, Zhiqing Zhang, Jiang Liu, Weiguo Liu, Wenyu Yang. Protein glycosylation: A promising way to modify the functional properties and extend the application in food system. Critical Reviews in Food Science and Nutrition, 2019, 59(15): 2506-2533. （中科院大类1区top，2018年IF：6.015）
Qing Zhang, Siyi Zhou, Jie Chen, Wen Qin, Jiang Liu, Wenyu Yang, Lihua Zhang. Fabrication of whole soybean curd using three soymilk preparation techniques. LWT-Food Science and Technology, 2019, 104, 91-99. (IF: 3.129, 2018)
Qing Zhang, ChongWan, ChenzhiWang, HongChen, YaowenLiu, SuqingLi, DerongLin, DingtaoWu, WenQin. Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process. Food Chemistry, 2018, 243: 151-161. (IF: 4.529, 2017)
Qing Zhang, Chenzhi Wang, Bokang Li, Lin Li, Derong Lin, Hong Chen, Yaowen Liu, Suqing Li, Wen Qin, Jiang Liu, Weiguo Liu, Wenyu Yang. Research progress in tofu processing: From raw materials to processing conditions, Critical Reviews in Food Science and Nutrition, accept, 2017. (IF: 6.009, 2016)
Qing Zhang, Shang Lin, Jie Li, Yuntao Liu, Wen Qin, Qun Shen, Application of matrix-assisted laser desorption ionization time-of-flight mass spectrometry for the analysis of compounds in deep-fat frying oil. Food Analytical Methods, 2016, 9(8): 2352-2363. (IF: 2.167, 2015)
Qing Zhang, A.S.M. Saleh, Qun Shen, Monitoring of changes in composition of soybean oil during deep-fat frying with different food types, Journal of the American Oil Chemists Society, 2016, 93(1): 69-81. (IF: 1.505, 2015)
Qing Zhang, Wen Qin, Derong Lin, Qun Shen, and Ahmed S.M. Saleh, The changes in the volatile aldehydes formed during the deep-fat frying process, Journal of Food Science and Technology, 2015, 52(12): 7683-7696. (IF: 2.203, 2014)
Qing Zhang, Wen Qin, Meiliang Li, Qun Shen, and Ahmed S.M. Saleh, Application of chromatographic techniques in the detection and identification of constituents formed during food frying: A review, Comprehensive Reviews in Food Science and Food Safety, 2015, 14(5): 601-633. (IF: 4.182, 2014)
Qing Zhang, A.S.M. Saleh, Jing Chen, Peiran Sun, Qun Shen, Monitoring of thermal behavior and decomposition products of soybean oil. An application of synchronous thermal analyzer coupled with Fourier transform infrared spectrometry and quadrupole mass spectrometry, Journal of Thermal Analysis and Calorimetry, 2014, 115(1): 19-29. (IF: 2.206, 2013)
Qing Zhang, A.S.M. Saleh, Qun Shen, Discrimination of edible vegetable oil adulteration with used frying oil by low field nuclear magnetic resonance, Food and Bioprocess Technology, 2013, 6(9): 2562-2570. (IF: 4.115, 2012)
Qing Zhang, A.S.M. Saleh, Jing Chen, Qun Shen, Chemical alterations taken place during deep-fat frying based on certain reaction products: A review, Chemistry and Physics of Lipids, 2012, 165(6): 662-681. (IF: 2.571, 2011)
Qing Zhang, Cheng Liu, Zhijian Sun, Xiaosong Hu, Jihong Wu, Qun Shen, Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy, Food Chemistry, 2012, 132(3): 1607-1613. (IF: 3.655, 2011)
Lin Li, Chenzhi Wang, Kexin Li, Wen Qin, Dingtao Wu, Bin Hu, Wenyu Yang, Hongmin Dong, Qing Zhang. Influence of soybean protein isolate-dextran conjugates on the characteristics of glucono-δ-lactone-induced tofu. LWT - Food Science and Technology, 2021, 139, 110588.
Qiuyu Lan, Zhaohui Lin, Hongmin Dong, Dingtao Wu, Derong Lin, Wen Qin, Jiang Liu, Wenyu Yang, Qing Zhang. Influence of okara with varying particle sizes on the gelling, rheological, and microstructural properties of glucono-δ-lactone-induced tofu. Journal of Food Science and Technology, 2021, 58: 520-531.
Junrui Tian, Daisha Qi, Chong Wan, Shuxiang Liu, Dingtao Wu, Wen Qin, Hongmin Dong, Qing Zhang. Quality assessment of frying oil using short-chain fatty acid profile and infrared spectrum coupled with partial least squares. Journal of Food Measurement and Characterization, 2020, 14: 2289-2299.
Meili Li, Hongmin Dong, Dingtao Wu, Hong Chen, Wen Qin, Weiguo Liu, Wenyu Yang, Qing Zhang. Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles. Food Quality and Safety, 2020, 4(1): 41-50.
Qiuyu Lan, Lin Li, Hongmin Dong, Dingtao Wu, Hong Chen, Derong Lin, Wen Qin, Wenyu Yang, Thava Vasanthan, Qing Zhang. Effect of soybean soluble polysaccharide on the formation of glucono-δ-lactone-induced soybean protein isolate gel. Polymers, 2019, 11(12): 1997.
Chenzhi Wang, Lin Li, Xin Sun, Wen Qin, Dingtao Wu, Bin Hu, Dele Raheem, Wenyu Yang, Hongmin Dong, Thava Vasanthan, Qing Zhang. High-speed shearing of soybean flour suspension disintegrates the component cell layers and modifies the hydration properties of okara fibers. LWT - Food Science and Technology, 2019, 116, 108505.
Chenzhi Wang, Lin Li, Qi Zhang, Dele Raheem, Wen Qin, Dingtao Wu, Bin Hu, Wenyu Yang, Hongmin Dong, Thava Vasanthan, Qing Zhang. Incorporation of high-speed shearing in the fabrication of whole soybean curd: effects on aggregation behaviors and microstructures. Food and Bioprocess Technology, 2020, 13: 611-624.
Chenzhi Wang, Qinling Du, Tianwei Yao, Hongmin Dong, Dingtao Wu, Wen Qin, Dele Raheem, Qing Zhang. Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd. Indian Journal of Microbiology, 2019, 1, 29. https://doi.org/10.1007/s12088-019-00778-1 (IF: 1.310, 2018)
Chenzhi Wang, Jingyi Li, Jiaqi Zhou, Qiuyu Lan, Wen Qin, Dingtao Wu, Jiang Liu, Wenyu Yang, Qing Zhang. Application of transglutaminase for quality improvement of whole soybean curd. Journal of Food Science and Technology, 2019, 56(1): 233-244. (IF: 1.797, 2018)
戚岱莎, 张清. 食物油炸过程中丙烯酰胺和杂环胺的形成及控制方法研究进展. 食品科学, https://kns.cnki.net/kcms/detail/11.2206.TS.20201229.0912.010.html
杜沁岭, 周思懿, 吴岱泽, 张效铭, 王珮, 杨文钰, 张清. 湿法糖基化处理大豆11S蛋白后的表面活性变化. 中国粮油学报, 2021, 36(1): 80-88.
兰秋雨, 林兆晖, 杨文钰, 张清. 豆渣回添量对内酯豆腐品质特性的影响. 东北农业大学学报, 2020, 51(7): 44-51.
周洋莹, 郑红莉, 杨文钰, 张清. 大豆分离蛋白-大豆低聚糖糖基化产物溶解性和乳化性分析. 食品与发酵工业, 2020, 46(1): 118-124.
岳文婷, 卢丽霞, 杨文钰, 张清. 不同复合凝固剂全豆豆腐营养品质分析. 大豆科学, 2020, 39(1): 138-145.
李美丽, 胡文艺, 雷郅轩, 兰秋雨, 刘卫国, 杨文钰, 张清. 不同大豆品种理化成分与全豆豆腐加工特性分析. 食品工业科技, 2019, 40(24): 305-310.
万重，王宸之，苏赵，秦文，张清. 食物油炸过程中挥发性成分研究进展．中国粮油学报，32(12)：126~133.
王宸之，陈宇，万重，秦文，杨文钰，刘江，张清. 豆腐凝胶成型机理研究进展．东北农业大学学报，2017，48(10)：88~96.
李琳，王宸之，赵赓九，许静珂，秦文，杨文钰，张清．干法制浆工艺对豆浆品质的影响．食品与机械，2017，33(5)：188~193
张清，王鑫，沈群．VC对面条品质的影响．食品研究与开发，2010，31(5)：44~47
张清，沈群．我国食用植物油中地沟油检测技术回顾．食品科技，2010，35(10)：311~314
张清，沈群．冰温保鲜平谷大桃的实验研究．食品科技，2010，35(11)：70~73