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特聘教授

  • 名稱
    張永和
    Chang, Yung-Ho
  • 連絡電話
    15303
  • 信箱
  • 個人著作參考網址
  • 最高學歷
    美國愛荷華州立大學博士
  • 研究專長
    食品化學與加工;食品加工工程;食品科技;食品衛生與安全;穀物化學及加工;澱粉科學;擠壓加工;醣類化學
年度 參考文獻格式
2021 Singh, H., Sodhi, N.S., Dhillon, B., Chang, Y.-H., and Lin, J.-H.(2021). Physicochemical and structural characteristics of sorghum starch as affected by acid‐ethanol hydrolysis. J. Food Meas. Charact., Vol. 15, No. 3, p.p2377-2385 [SCI].
2021 Chang, Y.-H., Lin, C.-L., Hsu, Y.-H., and Lin, J.-H.(2021). Medium effect on acid degradation of cotton and wood celluloses. Ind. Crops Prod., Vol. 167, No. 0, p.p0-0 [SCI].
2020 Lin, C.-L.; Lin, J.-H.; Lin, J.-J.; Chang, Y.-H.*(2020). Properties of high-swelling native starch treated by heat-moisture treatment with different holding times and iterations.. Molecules, Vol. 25, No. 23, p.p0-0 [SCI].
2019 Hsu, C.-T., Chang, Y.-H., and Shiau, S.-Y.(2019). Color, antioxidation, and texture of dough and Chinese steamed bread enriched with pitaya peel powder. Cereal Chem., Vol. 96, No. 0, p.p76-85 [SCI].
2019 Lin, C.-L., Lin, J.-H., Lin, J. J., and Chang, Y.-H.*(2019). Progressive alterations in crystalline structure of starches during heat-moisture treatment with varying iterations and holding times. Int. J. Biol. Macromol., Vol. 135, No. 0, p.p472-480 [SCI].
2019 林佳龍,林佳靜,張永和(2019)。以循環濕熱處理改善樹薯澱粉加工性質。食品資訊,第290卷,第0期,頁80-84 [其它]。
2018 Lin, C.-L., Lin, J.-H., Zeng, H.-M., Wu, Y.-H., and Chang, Y.-H.*(2018). Indigestible pyrodextrins prepared from corn starch in the presence of glacial acetic acid. Carbohydr. Polym., Vol. 188, No. 0, p.p68-75 [SCI].
2016 Lin, J. H., Liang, C. W., and Chang, Y. H.*(2016). Effect of starch source on gel properties of kappa-carrageenan-starch dispersions. Food Hydrocoll., Vol. 60, No. 0, p.p509-515 [SCI].
2015 Hsu, R. J.-C., Lu, S., Chang, Y. H., and Chiang, W.(2015). Effects of added water and retrogradation on starch digestibility of cooked rice flours with different amylose content. J. Cereal Sci., Vol. 61, No. 1, p.p1-7 [SCI].
2015 Lin, J. H., Singh, H., Chen, F. B., and Chang, Y. H.*(2015). Changes in swelling and rheological properties of corn starches after acid-methanol degradation. Food Hydrocoll., Vol. 45, No. 1, p.p361-368 [SCI].
2015 Fu, J. T., Chang, Y. H., Shiau, S. Y., Chang, R. C.(2015). Physicochemical properties of dough and steamed bread enriched with lemon fiber. LWT-Food Sci. & Technol., Vol. 61, No. 1, p.p56-62 [SCI].
2015 吳明穎;張永和;陳澄漳;蕭思玉(2015)。小麥麩皮和加水量對麵團性質和饅頭品質之影響。臺灣農業化學與食品科學(Taiwanese Journal of Agricultural Chemistry and Food Science),第53卷,第1-2期,頁1-8 [其它]。
2013 Sodhi, N. S., Chang, Y. H., Midha, S., and Kohyama, K.(2013). Molecular structure and physicochemical properties of acid-methanol-treated chickpea starch. Intl. J. Food Propert., Vol. 16, No. 1, p.p125-138 [SCI].
2013 Lin, J. H., Singh, H., Ciao, J. Y., Kao, W. T., Huang, W. H., and Chang, Y. H.*(2013). Genotype diversity in structure of amylopectin of waxy rice and its influence on gelatinization properties. Carbohydr. Polym., Vol. 92, No. 2, p.p1858-1864 [SCI、SSCI、].
2013 Shiau, S. Y., and Chang, Y. H.(2013). Instrumental textural and rheological properties of raw, dried and cooked noodles with transglutaminase. Intl. J. Food Propert., Vol. 16, No. 7, p.p1429-1441 [SCI].
2013 Lin, J. H., Kao, W. T., Tsai, Y. C., and Chang, Y. H.(2013). Effect of granular characteristics on pasting properties of starch blends. Carbohydr. Polym., Vol. 98, No. 2, p.p1553-1560 [SCI].
2012 Lin, J. H., Pan, C. L., Singh, H., and Chang, Y. H.*(2012). Influence of molecular structural characteristics on pasting and thermal properties of acid-methanol-treated rice starches. Food Hydrocoll., Vol. 26, No. 2, p.p441-447 [SCI].
2012 Lin, J. H., Pan, C. L., Hsu, Y. H., Singh, H., and Chang, Y. H.*(2012). Influence of moisture content on the degradation of waxy and normal corn starches acid-treated in methanol. Food Hydrocoll., Vol. 26, No. 2, p.p370-376 [SCI].
2012 Wu, M. Y., Chang, Y. H., Shiau, S. Y. and Chen, C. C.(2012). Rheology of fiber-enriched steamed bread: stress relaxation and texture profile analysis. Journal of Food and Drug Analysis, Vol. 20, No. 1, p.p133-142 [SCI].
2012 Singh, H., Lin, J. H., Huang, W. H., and Chang, Y. H.*(2012). Influence of amylopectin structure on rheological and retrogradation properties of waxy rice starches. J Cereal Sci, Vol. 56, No. 2, p.p367-373 [SCI].
2011 Wu, W. S. Chang, Y. H., Sun Pan, B., and Huang, T. C.(2011). Effects of phosphates on the pasting properties of rice flour from waxy and non-waxy varieties. J. Text. Stud., Vol. 42, No. 1, p.p31-41 [SCI].
2011 Chang, Y. H., Shiau, S. Y., Chen, F. B., and Lin, F. R.(2011). Effect of microbial transglutaminase on the rheological and textural characteristics of black soybean tofu coagulating with agar. LWT-Food Sci. Technol., Vol. 44, No. 4, p.p1107-1112 [SCI].
2011 Lin, J. H., Singh, H., Chang, Y. T., and Chang, Y. H.*(2011). Factor analysis of functional properties of rice flours from mutant genotypes. Food Chem, Vol. 126, No. 3, p.p1108-1114 [SCI].
2011 Singh, H., Chang, Y. H., Sodhi, N. S., and Singh, N.(2011). Influence of prior acid treatment on physicochemical and 1 structural properties of acetylated sorghum starch. Starch, Vol. 63, No. 5, p.p291-301 [SCI].
2011 Lin, A., Chang, Y. H., Chou, W. B., and Lu, T. J.(2011). Interference prevention in size-exclusion chromatographic analysis of debranched starch glucans by aqueous system. J. Agric. Food Chem., Vol. 59, No. 11, p.p5890-5898 [SCI].
2011 Lin, J. H., Singh, H., Wen, C. Y. and Chang, Y. H.*(2011). Partial-degradation and heat-moisture dual modification on the enzymatic resistance and boiling-stable resistant starch content of corn starches. J. Cereal Sci., Vol. 54, No. 1, p.p83-89 [SCI].
2011 Singh, H., Chang, Y. H., Lin, J. H., Singh, N., and Singh, N.(2011). Influence of heat-moisture treatment and annealing on functional properties of sorghum starch. Food Res. Intl., Vol. 44, No. 9, p.p2949-2954 [SCI].
2010 Chang, Y. H.*, Lin, J. H., and Pan, C. L.(2010). Type and concentration of acid on solubility and molecular size of acid-methanol-treated rice starches differing in amylose content. Carbohydr. Polym., Vol. 79, No. 3, p.p762-768 [SCI].
2009 Lin, J. H., Wang, S. W., and Chang, Y. H.*(2009). Impacts of acid-methanol treatment and annealing on the enzymatic resistance of corn starches. Food Hydrocoll., Vol. 23, No. 6, p.p1465-1472 [SCI].
2009 Lin, J. H., Chang, Y. H., and Hsu, Y. H.(2009). Degradation of cotton cellulose treated with hydrochloric acid either in water or in ethanol. Food Hydrocoll., Vol. 23, No. 6, p.p1548-1553 [SCI].
2009 Chan, Y. C., Wu, C. C., Chan, K. C., Lin, Y. G., Liao, J. W., Wang, M. F., Chang, Y. H., and Jeng, K. C.(2009). Nanonized black soybean enhances immune response in senescence-accelerated mice. International Journal of Nanomedicine, Vol. 4, No. 0, p.p27-35 [SCIE].
2009 Chang, Y. H, Su, H. J., and Shiau, S. Y.(2009). Rheological and textural characteristics of black soybean touhua (soft soybean curd) prepared with glucono-delta-lactone. Food Chem., Vol. 115, No. 2, p.p585-591 [SCI].
2009 Sodhi, N. S., Chang, Y. H., Kaur, N., and Kohyama, K.(2009). Effect of acid–methanol treatment on the molecular structure and physicochemical properties of lentil (Lens culinaris Medik) starch. Food Hydrocoll., Vol. 23, No. 8, p.p2219-2225 [SCI].
2008 Lin, J. H., Wang, S. W., and Chang, Y. H.*(2008). Effect of molecular size on gelatinization thermal properties before and after annealing of rice starch with different amylose contents. Food Hydrocoll., Vol. 22, No. 1, p.p156-163 [SCI].
2008 Lu, T. J., Duh, C. S., Lin, J. H., and Chang, Y. H.*(2008). Effect of granular characteristics on the viscoelastic properties of composites of amylose and waxy starches. Food Hydrocoll., Vol. 22, No. 1, p.p164-173 [SCI].
2008 Charles, A. L., Huang, T. C., and Chang, Y. H.(2008). Structural analysis and characterization of a mucopolysaccharide isolated from roots of cassava (Manihot esculenta Crantz L.). Food Hydrocoll., Vol. 22, No. 1, p.p184-191 [SCI].
2008 Lu, T. J., Lin, J. H., Chen, J. C., and Chang, Y. H.*(2008). Characteristics of taro (Colocasia esculenta) starches planted in different seasons and their relations to the molecular structure of starch.. J. Agric. Food Chem., Vol. 56, No. 6, p.p2208-2215 [SCI].
2007 Charles, A. L., Huang, T. C., Lai, P. Y., Chen, C. C., Lee, P. P., and Chang, Y. H.*(2007). Study of wheat flour-cassava starch composite mix and the function of cassava mucilage in Chinese noodles. Food Hydrocoll., Vol. 21, No. 3, p.p368-378 [SCI].
2007 Chang, Y. H.* and Lin, J. H.(2007). Effects of molecular size and structure of amylopectin on the retrogradation thermal properties of waxy rice and waxy corn starches. Food Hydrocoll., Vol. 21, No. 4, p.p645-653 [SCI].
2007 Shao, Y. Y., Tseng, Y. H., Chang, Y. H., Lin, J. H., and Lii, C.-Y.(2007). Rheological properties of rice amylose gels and their relationships to the structures of amylose and its subfractions. Food Chem., Vol. 103, No. 4, p.p1324-1329 [SCI].
2006 Chang, Y. H.*, Lin, J. H. and Chang, S. Y.(2006). Physicochemical properties of waxy and normal corn starches treated in different anhydrous alcohols with hydrochloric acid. Food Hydrocoll., Vol. 20, No. 2-3, p.p332-339 [SCI].
2006 Lin, J. H. and Chang, Y. H.*(2006). Effects of type and concentration of polyols on the molecular structure of corn starch kneaded with pullulanase in a Farinograph. Food Hydrocoll., Vol. 20, No. 2-3, p.p340-347 [SCI].
2006 Chang, Y. H.* and Yang, J. C.(2006). Molecular mass distribution and degradation rate of xylan ultrasonicated in acid and alkaline media. Food Hydrocoll., Vol. 20, No. 2-3, p.p348-356 [SCI].
2006 Huang, Y. C., Chang, Y. H. and Shao, Y. Y.(2006). Effects of genotype and treatment on the antioxidant activity of sweet potato in Taiwan. Food Chem., Vol. 98, No. 3, p.p529-538 [SCI].
2006 Chang, Y. H.*, Lin, C. L. and Chen, J. C.(2006). Characteristics of mung bean starch isolated by using lactic fermentation solution as the steeping liquor. Food Chem., Vol. 99, No. 4, p.p794-802 [SCI].
2006 Lin, J. H. and Chang, Y. H.*(2006). Molecular degradation rate of rice and corn starches during acid-methanol treatment and its relation to the molecular structure of starch. J. Agric. Food Chem., Vol. 54, No. 16, p.p5880-5886 [SCI].
2006 Lin, H. M., Chang, Y. H., Lin, J. H., Jane, J.-l., Sheu, M. J., and Lu, T. J.(2006). Heterogeneity of lotus rhizomes starch granules as revealed by alpha-amylase degradation. Carbohydr. Polym., Vol. 66, No. 4, p.p528-536 [SCI].
2005 Lu, T. J., Chen, J. C., Lin, J. L. and Chang, Y. H.*(2005). Properties of starches from cocoyam (Xanthosoma sagittifolium) tubers planted in different seasons. Food Chem., Vol. 91, No. 1, p.p69-77 [SCI].
2005 Lin, J. H., Lii, C-Y. and Chang, Y. H.*(2005). Change of granular and molecular structures of waxy maize and potato starches after treated in alcohols with or without hydrochloric acid. Carbohydr. Polym., Vol. 59, No. 4, p.p507-515 [SCI].
2005 Charles, A. L., Chang, Y. H., Ko, W. C., Sriroth, K. and Huang, T. C.(2005). Influence of amylopectin structure and amylose content on the gelling properties of 5 cultivars of cassava starches. J. Agric. Food Chem., Vol. 53, No. 7, p.p2717-2725 [SCI].
2005 Chen, M. H. and Chang, Y. H.(2005). Effect of storage time on the textural properties of glutinous rice flour ball made with ashitaba powder. J. ARAHE (Asian Regional Association for Home Economics), Vol. 12, No. 4, p.p276-286 [其它].
2004 Charles, A. L., Chang, Y. H., Ko, W. C., Sriroth, K. and Huang, T. C.(2004). Some physical and chemical properties of starch isolates of cassava genotypes. Starch, Vol. 56, No. 9, p.p413-418 [SCI].
2004 Chang, Y. H.*, Lin, J. H. and Lii, C-Y.(2004). Effect of ethanol concentration on the physicochemical properties of waxy corn starch treated by hydrochloric acid. Carbohydr. Polym., Vol. 57, No. 1, p.p89-96 [SCI].
2003 Lin, J. H., Lee, S. Y. and Chang, Y. H.*(2003). Effect of acid-alcohol treatment on the molecular structure and physicochemical properties of maize and potato starches. Carbohydr. Polym., Vol. 53, No. 4, p.p475-482 [SCI].
2002 Chang, Y. H.* and Lin, K. S.(2002). Acid-alcohol degradation of starch. Food (Poland), Vol. 9, No. 4, p.p98-111 [其它].
2002 Shen, C. L., Morgan, D. L., Graham, S., Oetama, B., Brewton, L., Marshall, M. P., Lai, T. Y., Chen, Y. S. and Chang, Y. H.(2002). Effects of Chinese herbal remedy Schisandra arisanensis Hayata on aggrecan release, cell morphology, and production of inflammatory mediators by human osteoarthritic chondrocytes and synoviocytes. Am. J. Tradi. Chinese Med., Vol. 3, No. 2, p.p53-63 [SCI].
2002 Lu, T. J., Chung, C. W. and Chang, Y. H.*(2002). Sensory and physicochemical analyses on commercial taro ice products. J. Food Drug Anal., Vol. 10, No. 1, p.p55-63 [SCI].
2000 Wang, C. R., Feng, C. J., Lu, T. J. and Chang, Y. H.(2000). Effect of sucrose esters on gelatinization and retrogradation of taro starch. Taiwanese J. Agric. Chem. Food Sci., Vol. 38, No. 2, p.p171-180 [其它].
1999 Chang, Y. H.*, Yang, C. C. and Wang, C. R.(1999). Chemical compositions of taro and their effects on the texture profiles. Food Sci. (Taiwan), Vol. 26, No. 4, p.p371-383 [其它].
1999 Chang, Y. H.*, Lin, C. C., Wang, I. C. and Lii, C. Y.(1999). Kinetic study on the retrogradation rate of rice starch. Food Sci. Agric. Chem. (Taiwan), Vol. 1, No. 3, p.p203-209 [其它].
1998 Wang, C. R., Shiau, C. C., Hung, I. P. and Chang, Yung-Ho(1998)。Effect of sucrose on the retrogradation of taro starch gel。J. Chinese Agric. Chem. Soc.,第36卷,第1期,頁99-110 [其它]。
1998 Wang, C. R., Hung, I. P., Shiau, C. J. and Chang, Y. H.(1998)。Effect of sodium chloride and sugars on gelatinization and retrogradation of taro starch。Food Sci.(Taiwan),第25卷,第1期,頁22-31 [其它]。
1997 Wang, C. R., Ju, R. T., Chang, Y. H. and Lai, L. S.(1997)。Effects of steam-cooking and agitation time on the rheological properties of taro paste。Food Sci.(Taiwan),第24卷,第4期,頁429-437 [其它]。
1997 Wang, C. R. and Chang, Y. H.(1997)。Effect of particle size of rice flour on physical properties and thermal characteristics。Food Sci.(Taiwan),第24卷,第3期,頁319-330 [其它]。
1997 Wang, C. R., Wang, C. W. and Chang, Y. H.(1997)。Study of physicochemical properties of taro starch from different genera。Food Sci.(Taiwan),第24卷,第3期,頁282-294 [其它]。
1997 Wang, C. R., Ju, R. T. and Chang, Y. H.(1997)。Effect of steam-cooking and agitation time on the texture of taro paste。J. Chinese Agric. Chem. Soc.,第35卷,第2期,頁184-191 [其它]。
1996 Wang, C. R., Ju, R. T. and Chang, Y. H.(1996)。Sensory and functional properties of taro flour。Food Sci.(Taiwan),第23卷,第6期,頁854-864 [其它]。
1996 Wang, C. R., Ju, R. T. and Chang, Y. H.(1996)。The physicochemical and textural properties of taro flour from different varieties。Food Sci.(Taiwan),第23卷,第6期,頁809-818 [其它]。
1996 Chang, Y. H.*, Chu, L. W. and Su, N. C.(1996)。Study on the water diffusion and starch gelatinization in rice kernel of different varieties。Food Sci.(Taiwan),第23卷,第5期,頁739-751 [其它]。
1996 Wang, S. C., Chang, Y. H.* and Wang, C. R.(1996)。Effects of processing methods and particle sizes of raw materials on the properties of masa。Food Sci.(Taiwan),第23卷,第5期,頁730-738 [其它]。
1994 Huang, R. M., Chang, W. H., Chang, Y. H. and Lii, C. Y.(1994). Phase transitions of rice starch and flour gels. Cereal Chem, Vol. 71, No. 2, p.p202-207 [SCI].
1993 Su, J. D., Koong, S. L., Chang, Y. H. and Hung, C. Y.(1993)。Antioxidative components of Chiang-huo (Notopterygium incisum)。Tunghai J.,第34卷,第0期,頁1143-1160 [其它]。
1992 Lii, C. Y., Chang, Y. H. and Lai, S. S.(1992)。Degradation of rice starch in a single-screw extruder。J. Chinese Agric. Chem. Soc,第30卷,第2期,頁282-290 [其它]。
1992 Su, J. D., Kung, S. L. and Chang, Y. H.(1992)。Studies on the volatile components of Chiang-huo (Notopterygium incisum)。Tunghai J.,第33卷,第0期,頁1115-1130 [其它]。
1992 Chang, Y. H.* and Lii, C. Y.(1992). Preparation of starch phosphates by extrusion. J. Food Sci., Vol. 57, No. 1, p.p203-205 [SCI].
1991 Lii, C. Y. and Chang, Y. H.(1991). Study of starch in Taiwan.. Food Reviews International, Vol. 7, No. 2, p.p185-203 [SCI].
1987 Wu, C. M., Liou, S. E., Chang, Y. H. and Chiang, W.(1987). Volatile compounds of the Wax Gourd (Benincasa hispida, Cogn) and a Wax Gourd beverage. J. Food Sci., Vol. 52, No. 1, p.p132-134 [SCI].
1984 Chen, S. H., Chang, Y. H. and Wang, S. J.(1984)。Studies on the ready made instant Chinese-styled dough. I. Utilization of dough, its shelf-life and nutrient composition。Food Sci. (Taiwan),第11卷,第1-2期,頁86-102 [其它]。
年度 書名
2019 食品資訊 (第290期, 第80-84頁): 以循環濕熱處理改善樹薯澱粉加工性質@@張永和@@以循環濕熱處理改善樹薯澱粉加工性質
2012 稻100穗:臺灣稻米產業百年回顧與展望 - p166-172, 米穀粉對麵糊及麵糰性質之影響@@張永和@@米穀粉對麵糊及麵糰性質之影響
2012 稻100穗:臺灣稻米產業百年回顧與展望 - p161-165, 米穀粉於麵食製品上之應用@@張永和@@米穀粉於麵食製品上之應用
2004 Small angel X-ray scattering investigations of degradation of potato and corn starches in acid-alcohol medium. Chap. 15 in "Starch: Progress in Structural Studies, Modifications and Applications"
1997 Rate of retrogradation of rice starch by differential scanning calorimeter in ”Engineering and Food at ICEF7”
1996 Cereals. Chap. 17 in ”Food Chemistry”
1996 Carbohydrates. Chap. 3 in ”Food Chemistry”
1994 Correlations between physicochemical properties and kinetic parameters of different cultivars of rice in ”Developments in Food Engineering: Proceedings of the 6th International Congress on Engineering and Food”
1991 Application of Personal Computer on Professional Course -- Controlling System for the Drying of Rice Grain
1988 Isolation and characterization of mungbean starch in ”Mungbean: Proceedings of the Second International Symposium”
1988 The effects of physicochemical properties and extrusion-cooking process on the eating quality of rice in ”Proceedings of the Symposium on Rice Quality"
1987 The effects of extrusion variables on the extrusion-cooked rice flour in ”Food Extrusion Technology: Proceedings of the Seminar on Food Extrusion”
1987 The water activity and some traditional Chinese foods in ” Proceedings of the Workshop on the Intermediate Moisture Foods”
年度 活動名稱 主題/發表題目 活動期間
2014 台灣穀物產業發展協會 第一屆理事 2014-2017
2014 第六屆海峽兩岸穀類與雜糧健康產業研討會 專題演講「應用因素分析區分米穀粉性質」 2014-2014
2014 2014米食加工技術國際研討會 主持人 2014-2014
2014 台灣食品科技學會 常務理事(第二十二屆)及學術委員會主任委員 2014-2015
2012 台灣食品科技學會 常務理事(第二十一屆)及學術委員會主任委員 2012-2013
2011 第三屆海峽兩岸穀類與雜糧健康產業研討會 專題演講「從穀類雜糧談保健食品的開發」 2011-2011
2011 2011米食加工與營養國際研討會 主持人 2011-2011
2011 國科會 工程處100年度產學合作專題計畫初審委員 2011-2011
2011 考選部 「100年第二次專門職業及技術人員高等考試(營養師)-營養組試卷評閱委員 2011-2011
2011 雲林縣政府 「100年度地方型SBIR食品加工類期初審查會」評選委員 2011-2011
2011 國科會 100年度專題研究計畫-工程處「食品工程學門」計畫初審委員 2011-2011
2011 Starch 論文審查委員 2011-
2011 國科會 100年度專題研究計畫-生物處「食品及農化學門」計畫初審委員 2011-2011
2010 弘光科技大學食品科學系 專題演講 ,講題:「澱粉之結構、修飾與應用」 2010-2010
2010 考選部-99年公務人員高等考試三級考試暨普通考試 典試委員、命題委員、審題委員、閱卷委員 2010-2010
2010 輔仁大學民生學誌 論文審查委員 2010-
2010 國科會 工程處「食品工程學門」專題研究計畫初審委員 2010-2010
2010 International Journal of Food Properties 論文審查委員 2010-
2009 Journal of Food Engineering 論文審查委員 2009-
2009 中華肉品協會「2009優質肉品加工科技研討會」 講者,題目:「應用於肉類製品之澱粉」 2009-2009
2009 「Top Reviewer in 2007-2009 - Food Hydrocolloids」,Elsevier Ltd, Oxford, UK. 績優論文審查委員 2009-2009
2009 國科會 工程處「食品工程學門」專題研究計畫初審委員 2009-2009
2009 國科會 生物處「食品及農化學門」專題研究計畫初審委員 2009-2009
2009 Journal of Food Processing and Preservation 論文審查委員 2009-
2008 國科會 工程處「食品工程學門」專題研究計畫初審委員 2008-2008
2008 Biomacromolecules 論文審查委員 2008-
2008 台灣食品科技學會 監事(第十九屆) 2008-2009
2007 Food Research International 論文審查委員 2007-
2007 國科會 工程處「食品工程學門」專題研究計畫初審委員 2007-2007
2007 國科會 生物處專題研究計畫複審委員 2007-2007
2007 美國食品科技學會(IFT)2007年年會 碳水化合物組學生論文競賽初審委員 2007-2007
2007 高等教育評鑑中心基金會 系所評鑑委員 2007-2007
2006 Journal of Food and Drug Analysis 論文審查委員 2006-
2006 Carbohydrate Polymers 論文審查委員 2006-
2006 Journal of Agricultrual and Food Chemistry 論文審查委員 2006-
2005 Food Hydrocolloids 論文審查委員 2005-
2005 Journal of Food Science 論文審查委員 2005-
2004 國科會優良期刊-農化與食科 論文審查委員 2004-
2004 台灣食品科技學會 理事(第十七及十八屆) 2004-2007
年度 計畫名稱 主持人 計畫期間 共同主持人
2024 酸降解、碎片化處理及辛烯基琥珀酸修飾對澱粉理化性質、消化特性及乳化特性之影響(1/3) 張永和 2021-2024
2022 高蛋白質含量之米薄片產品製備條件的探討 張永和 2021-2022
2021 加熱-冷卻條件對循環濕熱處理澱粉理化性質之影響(3/3) 張永和 2020-2021
2021 水分含量與反應溫度對氣態鹽酸處理澱粉的降解速率及其理化性質之影響(2/3)(不含博士後研究$975,306) 張永和 2020-2021
2020 漿料前處理及分析(二) 張永和 2019-2020
2020 【 科技部產學合作計畫】顆粒狀糊精量產製備與應用 張永和 2019-2020
2020 加熱-冷卻條件對循環濕熱處理澱粉理化性質之影響(2/3) 張永和 2019-2020
2020 水分含量與反應溫度對氣態鹽酸處理澱粉的降解速率及其理化性質之影響(2/3)(不含博士後研究$946,283) 張永和 2019-2020
2019 漿料前處理及分析 張永和 2019-2019
2019 食品與營養保健學門規劃研究推動計畫 張永和 2019-2019
2019 水分含量與反應溫度對氣態鹽酸處理澱粉的降解速率及其理化性質之影響(1/3)(不含博士後研究$946,283) 張永和 2018-2019
2019 加熱-冷卻條件對循環濕熱處理澱粉理化性質之影響(1/3) 張永和 2018-2019
2018 食品與營養保健學門規劃研究推動計畫 張永和 2018-2018
2018 酸濃度及種類對熱解澱粉理化性質、消化特性及分子結構之影響(3/3)(含博士後研究) 張永和 2017-2018
2017 酸濃度及種類對熱解澱粉理化性質、消化特性及分子結構之影響 張永和 2016-2017
2017 食品與營養保健學門規劃研究推動計畫 張永和 2016-2017
2016 酶對大米麵粉、麵糰及米粉絲性質的影響的研究 張永和 2016-2016
2016 酸濃度及種類對熱解澱粉理化性質、消化特性及分子結構之影響 張永和 2015-2016
2015 寶頂牌純綠豆粉絲抗性澱粉及葉綠素檢測 張永和 2015-2015
2015 稻米麵糰的性質研究 張永和 2014-2015
2015 分子態化學修飾對澱粉理化性質及應用性之影響(含博後NT$904,673) 張永和 2014-2015
2014 分子態化學修飾對澱粉理化性質及應用性之影響【含博後NT$890,026】 張永和 2013-2014
2012 粗蛋白質含量檢測 張永和 2012-2012
2012 粗蛋白質含量檢測 張永和 2012-2012
2013 分子態化學修飾對澱粉理化性質及應用性之影響【含博後NT$681,734】 張永和 2012-2013
2012 分子量降解配合取代修飾對澱粉理化性質之影響與其產物應用性之評估 張永和 2011-2012
2011 玉米澱粉測試檢測 張永和 2011-2011
2011 分子量降解配合取代修飾對澱粉理化性質之影響與其產物應用性之評估(2/3)─含博後研究 張永和 2010-2011
2009 粉絲抗性澱粉檢測 張永和 2009-2009
2009 粉絲去水醋酸檢測 張永和 2009-2009
2010 分子量降解配合取代修飾對澱粉理化性質之影響與其產物應用性之評估(含博後研究)(1/3) 張永和 2009-2010
2008 玉米粉糊化度測定 張永和 2008-2008
2009 酸醇系統中溶劑介電常數及氫離子濃度對澱粉分子降解程度之影響及其產物應用性的探討(3/3)-含博後研究 張永和 2008-2009
2008 酸醇系統中溶劑介電常數及氫離子濃度對澱粉分子降解程度之影響及其產物應用性的探討(2/3) 張永和 2007-2008
2007 酸醇系統中溶劑介電常數及氫離子濃度對澱粉分子降解程度之影響及其產物應用性的探討(1/3) 張永和 2006-2007
2006 直鏈澱粉含量及製備條件對鹽酸-甲醇處理米澱粉性質之影響 (II) 張永和 2005-2006
2006 利用分子生物法探討改善綠藻加工產品之機能性研究-子計畫二:萃取條件對綠藻可溶性多醣產率、分子性質、結構及物性之影響(1/3) 張永和 2005-2006
2005 直鏈澱粉含量及製備條件對鹽酸-甲醇處理米澱粉性質之影響 張永和 2004-2005
2004 介質種類對超音波降解澱粉之影響(2/2) 張永和 2003-2004
2003 介質種類對超音波降解澱粉之影響(1/2) 張永和 2002-2003
2002 介質種類對超音波降解澱粉之影響 張永和 2001-2002
2001 芋理化特性與加工適性的評估-品種及栽種因素對芋澱粉理化及流變性質之影響(3/3) 張永和 2000-2001
2001 芋理化特性與加工適性的評估-品種及栽種因素對芋澱粉理化及流變性質之影響(3/3) 張永和 2000-2001
2000 竽理化特性與加工適性的評估─品種及栽種因素對竽澱粉理化及流變性質的影響2/3 張永和 1999-2000
2000 超音波處理對澱粉降解及酸水解之影響 張永和 1999-2000
2000 芋理化特性與加工適性的評估-品種及栽種因素對芋澱粉理化及流變性質之影響(2/3) 張永和 1999-2000
1999 芋理化特性與加工適性的評估-品種及栽種因素對芋澱粉理化及流變性質之影響(1/3) 張永和 1998-1999
年度 獎項名稱 頒獎單位
2010 食品學術研究榮譽獎 台灣食品科學技術學會
2009 「Top Reviewer in 2007-2009」- Food Hydrocolloids (SCI) Elsevier Ltd, Oxford, UK.
學期別 班級 科目代碼 科目名稱 修別 學分數
1101 食營四-食品組 02586 穀類化學與加工 選修 3
1101 食營碩一 08412 澱粉科技 選修 2
1101 食營四-食品組 08070 畢業專題(二) 必修 2
1101 食營碩二 08513 專題討論(三) 必修 2
1101 食營碩二 01465 食品營養研究法(一) 必修 2
1101 食營碩一 01854 專題討論(一) 必修 1
1101 食營二-食品組 01418 食品化學(一) 必修 3
1101 食營三-食品組 08410 產品開發與永續發展 選修 2
1101 食營三-食品組 00605 生物統計 必修 3
1101 食營二-食品組 01421 食品化學實驗 必修 1
1101 食營碩一 10395 專題選讀(一) 必修 1
1101 食營博一 01854 專題討論(一) 必修 1
學校名稱 論文名稱 學位
美國愛荷華州立大學博士 Kinetic study on the starch gelatinization of lime-cooked corn 博士論文
作者 文章名稱(篇名) 語言別 雜誌名稱 卷數 期數 輯數 頁次(起) 頁次(迄) 出版日期 作者種類 異動時間
何玫瑾, 張永和 米穀粉取代麵粉製備麵條之加工利用 中文 2007烘焙工業專刊 (Bakery 2007) 0 0 0 58 63 2007 共同作者 2007/04/01
張永和 牛乳及常見乳製品 中文 暨大電子雜誌 50 0 0 0 0 2007 第一作者 2007/10/28
張永和 發酵與發酵食品 中文 暨大電子雜誌 0 34 0 0 0 2006 第一作者 2006/05/30
張永和 可可(Caoao/Coaoa) 古柯(Coca) 與可樂 (Cola) 中文 暨大電子雜誌 0 36 0 0 0 2006 第一作者 2006/05/30
張永和 釀造酒與蒸餾酒 中文 暨大電子雜誌 0 38 0 0 0 2006 第一作者 2006/05/30
施錦花, 張永和 米穀粉應用於麵粉食品技術開發介紹 中文 農政與農情 168 0 0 92 95 2006 共同作者 2006/06/14
作者 語言別 專利名稱 專利證號 國別/地區 專利權申請日期 專利權核准日期 專利開始日期 專利結束日期 專利狀態 專利類型 異動時間
朱森裕,張永和,丁志卿,楊東麟 中文 利用電腦分析飲食之營養素之裝置及方法 中華民國專利證書發明 台灣 2003 2004 2003 2021 已核准 發明專利 2005/12/03