张凯，男，汉族，讲师，2024年毕业于江南大学食品科学与工程专业，获工学博士学位。

主讲课程

《食品营养学》

专业领域、研究方向

食品营养与功能因子

近年来以第一作者或通讯作者发表的主要论文

1. Cow's milk αS1-casein is more sensitizing than goat's milk αS1-casein in a mouse model. Food and Function.

2.Higher potential sensiti zation of cow αS1-casein over goat αS1-casein in a mouse model due to enhanced dendritic cell uptake and activatio n. Journal of Agricultural and Food Chemistry.

3.Noni (Morinda citrifolia L.) wine prev ents the oxidative stress and obesity in mice induced by high-fat diet. Journal of Food Biochemistry.

4.诺丽酒营养成分与体外抗氧化活性分析. 食品与发酵工业