職稱:校聘副研究員
教育工作經歷:
2025.06-至今:福州大學,生物科學與工程學院,講師
2018.09-2024.12:華南理工大學,食品科學與工程專業,博士學位
2014.09-2018.06:大連理工大學,食品科學與工程專業,學士學位
教學簡介:
本科生課程:無
研究生課程:無
科研簡介:
主要研究方向涉及食品乳液與凝膠體系構建、天然高分子交互作用、以及老年功能食品體系構建與作用機制研究等。主持國家自然科學基金青年項目(C類)、參與國家自然科學基金面上項目、廣東省重點領域研發計劃項目等項目。已參與發表學術論文20余篇,其中以第一(通訊)作者在Food Hydrocolloids、Food Bioscience等SCI期刊發表論文7篇。現擔任國際學術期刊Agricultural Product Processing and Quality Safety、Food & Medicine Homology青年編委,并受邀擔任Foods期刊客座編輯。
主持科研項目:
國家自然科學基金青年科學基金項目C類(2026.01-2028.12,主持)
福州大學新進教師啟動基金(2026-2028,主持)
代表性論文:
1. Xiujie Zhao; Bifen Chen; Zhehao Sun; Tongxun Liu; Yongjian Cai; Lihua Huang; Xinlun Deng; Mouming Zhao; Qiangzhong Zhao. A novel preparation strategy of emulsion gel solely stabilized by alkaline assisted steam-cooking treated insoluble soybean fiber[J]. Food Hydrocolloids, 2022, 129: 107646.
2. Xiujie Zhao; Bifen Chen; Tongxun Liu; Yongjian Cai; Xinlun Deng; Mouming Zhao; Qiangzhong Zhao. Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels[J]. Food Hydrocolloids, 2023, 140: 108660.
3. Xiujie Zhao; Bifen Chen; Yongjian Cai; Mouming Zhao; Qiangzhong Zhao; Lingyun Chen. Acquisition of insoluble soybean fiber with high gelation performance based on structural modifications through pH-shifting during steam-cooking treatment[J]. Food Hydrocolloids, 2023, 143: 108894.
4. Xiujie Zhao; Bifen Chen; Tongxun Liu; Yongjian Cai; Lihua Huang; Mouming Zhao; Qiangzhong Zhao. The formation, structural and rheological properties of emulsion gels stabilized by egg white protein-insoluble soybean fiber complex[J]. Food Hydrocolloids, 2023, 134: 108035.
5. Xiujie Zhao; Bifen Chen; Tongxun Liu; Chun Liu; Chao Cheng; Mouming Zhao; Qiangzhong Zhao; Lingyun Chen. Improving emulsifying properties of okara-derived insoluble soybean fiber (ISF): contribution of steam-cooking processing and various fractions of ISF[J]. Food Bioscience, 2024, 59: 103921.
授權專利情況:
獲獎情況:
1. 國家留學基金委公派出國留學資格(CSC)
2. 博士研究生國家獎學金
3. 華南理工大學校長獎學金
4. 遼寧省優秀畢業生