郑洁，女，毕业于芬兰图尔库大学，食品化学博士，暨南大学食品科学与工程系副研究员。
中文名  郑洁  毕业院校  芬兰图尔库大学  学位/学历  博士

职业  教师  专业方向  食品热加工过程中有害物质形成及食品成分互作研究等

学习经历 

1999.09–2003.07暨南大学，食品科学，本科2003.09–2006.07暨南大学，食品科学，硕士2006.09–2013.10芬兰图尔库大学，食品化学，博士 

 
工作经历 

2006.10–2013.09芬兰图尔库大学生物化学系，研究员（Research fellow）2013.10–2016.09芬兰图尔库大学生物化学系，博士后研究员（Post-doc researcher）2016.10–今暨南大学食品科学与工程系副研究员

 
研究方向 

（1）食品热加工过程中有害物质形成及食品成分互作研究；（2）利用食品加工副产物制备功能性食品配料；（3）浆果及其加工产品的品质影响因素及机制研究。 

 
科研成果 

主要论文
1.Jiang, KY; Huang, CH; Jiao, R; Bai, WB;Zheng, J*; Ou, SY*.Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells.J. Hazard. Mater.,2019, 363, 26-33.（1区，Top，IF=6.434）2.Zhao, QZ; Ou, JY; Huang, CH; Qiu, RX; Wang, Y; Liu, F;Zheng, J*; Ou SY*. Absorption of 1-dicysteinethioacetal-5-hydroxymehthylfurfural (DCH) in rats, and its effect on oxidative stress and gut microbiota.J. Agric. Food Chem.2018, 66, 11451−11458.（1区，Top）3.Zheng, J; Huang, CH; Yang, BR; Kallio, H; Liu, PZ; Ou, SY. Regulation of phytochemicals in fruits and berries by environmental variation—Sugars and organic acids.J. Food Biochem.,2018, e12642.4.Huang, JQ; Wang, XQ; Tao, GY; Song, Y; Ho, CT;Zheng, J*; Ou, SY*. Feruloylated oligosaccharides from maize bran alleviate the symptoms of diabetes in streptozotocin-induced type 2 diabetic rats.Food & Funct.,2018, 9, 1779−1789. （1区, Top）5.Yang, W; Kortesniemi, M; Yang, BR;Zheng, J*. Enzymatic Acylation of Anthocyanins Isolated from Alpine Bearberry (Arctostaphylos alpina) and Lipophilic Properties, Thermostability, and Antioxidant Capacity of the Derivatives.J. Agric. Food Chem.2018, 66, 2909−2916. (1区, Top,)6.Huang, JQ; Wang, YJR; Yang, L; Peng, XC;Zheng, J*; Ou, SY*. Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits.Food Chem.2018, 245, 974−980. (2区，Top)7.Zheng, J; Kallio, H;Yang, BR.Sea buckthorn (Hippophaërhamnoidesssp.rhamnoides) berries in Nordic environment: Compositional response to latitude and weather conditions.J. Agric. Food Chem.2016, 64: 5031–5044.(1区，Top)8.Zheng, J; Yang, BR; Ruusunen, V; Laaksonen, O; Tahvonen, R; Hellsten, J;Kallio, H. Compositional differences of phenolic compounds between black currant (Ribes nigrumL.) cultivars and their response to latitude and weather conditions.J. Agric. Food Chem.2012,60, 6581–6593.(1区，Top)9.Zheng, J; Yang, BR; Trépanier, M; Kallio, H. Effects of genotype, latitude and weather conditions on the composition of sugars, sugar alcohols, fruit acids and ascorbic acid in sea buckthorn (Hippophaë rhamnoidesssp.mongolica) berry juice.J. Agric. Food Chem.2012,60, 3180–3189.(1区, Top)10.Zheng, J; Kallio, H; Linderborg, K; Yang, BR. Sugars, sugar alcohols, fruit acids, and ascorbic acid in wild Chinese sea buckthorn (Hippophaë rhamnoidesssp.sinensis) with special reference to influence of latitude and altitude.Food Res. Int.2011,44,2018–2026.(2区)11.Zheng, J; Ou, SY; Duan, HY; Huang, XS; Fu, L; Tang, SZ; Wu, JZ.Preparation of leafy vegetable paper.J. Food Process. Pres.2010,34, 519–529.12.Zheng, J; Kallio, H; Yang, BR. Effects of latitude and weather conditions on sugars, fruit acids and ascorbic acid in currant (Ribessp.) cultivars.J. Sci. Food Agric.2009,89,2011–2023.13.Zheng, J; Yang, BR; Tuomasjukka, S; Ou, SY; Kallio, H. Effects of latitude and weather conditions on contents of sugars, fruit acids, and ascorbic acid in black currant (Ribes nigrumL.) juice.J. Agric. Food Chem.2009,57,2977–2987.(1区，Top) 

主要著作

 
Zheng J.;Kallio H.;Yang B.Influence of latitude and altitude on the composition of wild Chinese seabuckthorn (Hippophaë rhamnoides ssp. sinensis). InSeabuckthorn (Hippophaë L.) AMultipurpose Wonder. Vol. IV: Emerging Trends in Research and Technologies. Singh, V. Eds.Daya PublishingHouse,2014, ISBN978-935-12-4266-6. 

 
承担课题

1.国家自然科学基金青年基金项目，采用高通量组分析法研究蓝莓馅料在焙烤过程中的多酚变化与内源性污染物的形成规律，31701607，2018-2020。2.芬兰自然科学基金项目，Enzymatic Modification of Anthocyanin Molecules to Improve Industrial Application of Natural Resources，1796/16，2016-2018。3.广州市科技创新发展专项资金项目，一种以果渣为原料的油溶性花色苷制备研究，2019-2021。4.北京市食品添加剂工程技术研究中心开放课题，天然花色苷酶法改性研究，2019-2020。 

 
讲授课程 

《食品营养学》《Food Nutrition》（全英）《食品质量与安全研究进展》（硕士）