职称:校聘副研究员
教育工作经历:
2025.06-至今:福州大学,生物科学与工程学院,讲师
2018.09-2024.12:华南理工大学,食品科学与工程专业,博士学位
2014.09-2018.06:大连理工大学,食品科学与工程专业,学士学位
教学简介:
本科生课程:无
研究生课程:无
科研简介:
主要研究方向涉及食品乳液与凝胶体系构建、天然高分子交互作用、以及老年功能食品体系构建与作用机制研究等。主持国家自然科学基金青年项目(C类)、参与国家自然科学基金面上项目、广东省重点领域研发计划项目等项目。已参与发表学术论文20余篇,其中以第一(通讯)作者在Food Hydrocolloids、Food Bioscience等SCI期刊发表论文7篇。现担任国际学术期刊Agricultural Product Processing and Quality Safety、Food & Medicine Homology青年编委,并受邀担任Foods期刊客座编辑。
主持科研项目:
国家自然科学基金青年科学基金项目C类(2026.01-2028.12,主持)
福州大学新进教师启动基金(2026-2028,主持)
代表性论文:
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.
授权专利情况:
获奖情况:
1. 国家留学基金委公派出国留学资格(CSC)
2. 博士研究生国家奖学金
3. 华南理工大学校长奖学金
4. 辽宁省优秀毕业生