学院(School):

食品科学与工程学院

College of Food Science and Engineering

专业(Discipline):

食品科学与工程

Food Science and Engineering

研究方向(Research Interests)

1. 乳品科学Dairy Science

2. 农产品加工Agricultural Product Processing

3. 功能食品Functional Food

电话(Tel):

+86-15526840238

邮箱(Email):

czhao@jlu.edu.cn

个人简历(Biography) （以下选填）

教育背景:(Educational Background)

2015.05 博士， 营养与食品科学 马里兰大学-帕克分校，马里兰， 美国

2009.07 本科， 食品科学与工程 哈尔滨工业大学， 黑龙江， 中国

2015.05，University of Maryland – College Park，Nutrition and Food Science, Ph.D

2009.07，Harbin Institute of Technology，Food Science and Engineering, B.S.

工作经历: (Working Experience)

2019.09-至今 副教授 食品科学与工程学院 吉林大学

2015.12-2019.09 讲师 食品科学与工程学院 吉林大学

2019.09-now  Associate professor College of Food Science and Engineering Jilin University

2015.12-2019.09  Lecturer College of Food Science and Engineering Jilin University

学术兼职:(Part-time Academic Jobs)

所获荣誉:(Awards)

发表文章及所获项目 (Publications)

请列举5篇左右代表性论文或著作。(Please list 5 representative publications)

1.  Haiqing Ye, Xinsong Lang, Yaoyao Ji, Shengnan Li，Naicheng Xin, Xiangren Meng，Tiehua Zhang, Xue Shen* and Changhui Zhao*. The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai. Food Research International (In press)

2. Changhui Zhao, Nan Chen, Tolulope Joshua Ashaolu*. Whey proteins and peptides in health-promoting functions - A critical review. International Dairy Journal (In press)

3. Xiaoyun He，Shujuan Zheng，Yao Sheng，Jia Xu，Wentao Xu，Kunlun Huang* and Changhui Zhao*. Chlorogenic acid ameliorates obesity by preventing energy balance shift in high-fat diet induced obese mice. Journal of the Science of Food and Agriculture 2021, 101(2): 631-637

4. Xinhui Zhou, Hao Wang, Cuina Wang, Chao Zhao, Qian Peng, Tiehua Zhang* and Changhui Zhao*. Stability and in-vitro digestibility of beta-carotene nanoemulsion fabricated with different carrier oils. Food Science & Nutrition. 2018, 00:1–8.

5. Changhui Zhao#*, Xue Shen# and Mingruo Guo. Stability of lutein encapsulated whey protein nano-emulsion during storage. PLoS ONE 13(2): e0192511.

对所招收的国际学生语言、科研能力有无特殊要求；如有请简述。(Are there any special requirements for international students, such as language and scientific research capabilities. If so, please give a brief description.)

具有很好的英语交流和写作能力

English: Proficient