Professor；Master’s /Doctoral supervisor

ADDRESS：

No. 136, Kexue Avenue, Gaoxin District, Zhengzhou University of Light Industry, 450001, Zhengzhou, China

E-mail：zhanglihua8@zzuli.edu.cn

Websites：https://sgxy.zzuli.edu.cn/2020/1104/c18401a229882/page.htm

Research Field and Interests：

Fruit and vegetable processing and safety control

Education Background：

[1] 2000-09 to2004-07: Northwest A&F University, Food Science and Engineering,Bachelor of Engineering

[2] 2006-09 to2009-06:Northwest A&F University, Food Science,Masterdegree

[3] 2009-09 to2012-06: Northwest A&F University, Food Science,PhD

Teaching Courses：

Food Processing Technology;New Food Processing Technologies; Practice of Food Technology

Publications：

[1]Zhang Lihua, Liu Shihao, Li Shunfeng, Ge Zhenzhen, Wei Xiaopeng, Wang Xiaoyuan. Ultrasonic intervention ofLactobacillus plantarum for quality enhancement of fermented jujube juice: Physicochemical and flavor properties[J]. Food Research International, 2025,216:116642.

[2]Zhang Lihua, Chen Yunli, Lan Xueyi, Zong Wei, Wang Xiaoyuan. Application of ultrasonic pretreatment on fermentation of jujube juice byLactobacillus plantarum: investigation on physicochemical and volatile aroma components[J]. Journal of Measurement and Characterization, 2025,19(1):753-767.

[3]Zhang Lihua, Zha Mengmeng, Li Shunfeng, Zong Wei. Changes on some quality characteristics of jujube juice with enzymatic hydrolysis prior toLactobacillus plantarum fermentation[J]. Journal of Food Measurement and Characterization, 2022,16(4): 3196-3207.

[4]Zhang Lihua, Zha Mengmeng, Li Shunfeng, Zong Wei. Investigation on the effect of thermal sterilization versus non-thermal sterilization on the quality parameters of jujube juice fermented byLactobacillus plantarum[J]. Journal of Food Science and Technology-Mysore, 2022,59(10): 3765-3774.

[5]Zhang Lihua, Peixin Tang, Li Shunfeng, Xia Wang，Zong Wei. Sodium alginate-based wall materials microencapsulatedLactobacillus plantarum CICC 20022: characteristics and survivability study[J]. Food Science and Biotechnology, 2022,31(11): 1463-1472.

[6] Zhang Lihua, An Mingzhe,Wang Xiaoyuan, Li Zhenzhu, Liu Mengpei, Hu Xiaolong, Zong Wei. A high-viale-count probiotic feed prepared by fermenting distiller’s grains of Baijiu with Lactobacillus plantarum and method thereof: ZL 2018 11357810.7[P].2022-03-04.

Projects：

[1]Key R&D and Promotion Special Project of Henan Province: Study on the improvement of Lactobacillus plantarum microcapsule stability by lentinan and its application in fermented jujube juice.

[2] Key R&D and Promotion Special Project of Henan Province: Key technology research on low-frequency ultrasound-assisted fermentation of jujube juice by Lactobacillus plantarum.

Honors：

[1] Shi Yong, Zong Wei,Shi Xun, Zhang Lihua, Sun Xiaorui, Wei Xiaopeng, Shi Guiqin, Zhang Weiwei, Wang Jing, Cai Wenya, Dang Liankui, Duan Xiaoguo,Jiao Ruiting, Zhang Panpan, Zhou Yanhua.Development and application of key technologies for jujube nutritional and healthy food processing. China National Food Industry Association, Special Award for Science and Technology, Nov. 2023.

[2] Zong Wei, Shi Juling, Shi Yong, Zhang Lihua, Hao Lihua, Sun Xiaorui, Dong Yu,Wang Xincai, Liu Mengpei. Development and application of high-value processing and safety control technology for jujube.Department of Science and Technology of Henan Province, Second Prize of Science and Technology Progress, Dec. 2016.

[3] Zong Wei,Shi Jubin,Guo Miao, Zhang Lihua, Wu Xiaozong, Shi Yong, Wang Xiaoyuan, Zhao Guangyuan. Key technology and application of biotechnological processing of jujube. China National Ligh Industry Council, Second Prize of Scienceand Technology Progress, Feb. 2018

Professional Affiliations：

Member of the Fifth Committee of Agricultural and Sideline Products Processing Machinery Branch, Chinese Society of Agricultural Machinery.

Academic Activities：

[1] Attended the 5th Conference on Development and Industrialization of Functional Fruit and Vegetable Foods, and presented an academic report entitled“Key Technology Research and Application of Probiotic Fermented Jujube Juice”, sharing research achievements on deep processing of jujube.

[2] Participated in the Major Science and Technology Special Project of Henan Province“Key Technology and Intelligent Equipment R&D and Industrialization of Green Processing of Prepared Dishes”,responsible for research on functional nutrition enhancement and preservationtechnology of prepared dishes, promoting the industrial application of relevant technological achievements in food enterprises.