郑振佳
副教授/博士生导师
个人简介：
郑振佳，副教授，博士生导师。入选山东省乡村振兴首席专家、山东省重点扶持区域引进急需紧缺人才，担任全国农业基础与通用标准化工作组委员、全国生物过程标准化工作组委员、中国食品学会青委会委员和山东食品学会副秘书长等。《食品工业科技》和《Agriculture Communications》青年编委，发表论文100余篇，ESI高被引3篇。主持国家重点研发计划子课题等项目24项，主持阿卡波糖和雷公藤甲素国家标准，第一完成人获中国商业联合会科学技术二等奖等3项。
主要研究方向：
1.果蔬产品加工
2.功能成分制备与活性评价
3.农产品副产物高值化利用与产品开发
代表性科研项目：
1. 抗寄生虫类兽药残留的保守性标志物的多谱联用技术研发，国家重点研发计划子课题，No. 2018YFC1602303，28万，主持
2. 高值化金银花食品开发与产业化，山东省重点扶持区域引进急需紧缺人才项目，100万，主持）
3. 预制菜中风险因子识别与确证关键技术创新与应用，山东省科技型中小企业创新能力提升工程，No. 2023TSGC0883，50万，主持）
4. 牛蒡中咖啡酰奎宁酸类成分定向分离与抗II型糖尿病机理研究，山东省自然科学基金，No. ZR2019BC100，10万，主持）
5. 新型健康调理食品精准制造关键技术及产业化示范，烟台市科技计划项目，No. 2018ZDCX014，100万，主持）
6. 烟台市生猪产业技术创新创业共同体（技术服务项目，100万，主持）
7. 蔬菜调理食品提质增效关键技术研发及产业化示范（技术服务项目，36万，主持）
8. 牛蒡资源利用与产业提质增效研究（技术服务项目，20万，主持）
9. 红枣多糖的结构表征和抗氧化评价（技术服务项目，12万，主持）
10. 石斛多糖纳米颗粒与靶向载体的构建、结构表征、功效活性验证（技术服务项目，10万，主持）
代表性科研论文：
1. Zhu, W.; Bai R.; Liang, S.; Yuan, Y.; Zhang, B.; Fauconnier, M.; Richel, A.; Zheng, Z*.,Enhanced structural properties of calcium cross-linked pectin gel beads incorporated with starch derivatives: Preparation, characterization, and in vitro prebiotic activity. Food Hydrocolloids2026,149,109559.
2. Zhu, W.; Bai, X.; Du, W.; Li L.; Fauconnier, M.; Richel, A.; Dong, H.; Zheng, Z*.,Comparison of the properties of turmeric starch-dioscin-curcumin nanocarriers prepared by antisolvent co-precipitation and antisolvent precipitation. Carbohydrate Polymers2025, 353,123263.
3. Li, L.; Qiu, Z.; Qiao, Y.; Bai, X.; Zhu, W.; Li, Z.; Zheng Z*.,Immunomodulatory effects of inulin-type fructans from Arctium lappa L. by targeting gut microbiota and their metabolites. Food Chemistry,2025,467,142308.
4. Qiu,Z.; Li, L.; Zhu, W.; Qiao, X.; Zheng, Z*.; Sun-Waterhouse D*., Pectins rich in RG-I and galactose extracted from garlic pomace: Physicochemical, structural, emulsifying and antioxidant properties. Food Hydrocolloids2024,149,109559.
5. Qiu, Z.; Xiang, L.; Han, Y.; Zhang, B.; Qiao, X.;Zheng, Z*.; Xiao H*.,Structure-anti-inflammatory activity relationship of garlic fructans in mice with dextran sulfate sodium-induced colitis: Impact of chain length. Carbohydrate Polymers2024,346,122582.
6. Qi, Y.; Qiu, Z.; Li, L.; Zhao, R.; Xiang, L.; Gong, X.;Zheng, Z*.; Qiao X*., Developing garlic polysaccharide-Fe(III) complexes using garlic pomace to provide enhanced iron-supplementing activity in vivo. Food Chemistry2024,437, 137819.
7. Chen, X.; Li, L.; Zhu, W.; Teng, Y.; Qiu, Z.; Ji, W.;Zheng, Z*.;Gong, J.,Fabrication of caffeoylquinic acid-loaded burdock polysaccharide nanoparticles and their antioxidant activity in hydrogen peroxide-damaged HepaRG cells. Food Chemistry: X2024,22, 101293.
8. Li, L.; Qiu, Z.; Bai, X.; Zhu, W.; Ali, I.; Ma, C.; Zheng, Z*.; Qiao, X., Integrated Mechanism of Immune Response Modulation by Arctium Lappa L. Fructans Based on Microbiome and Metabolomics Technologies. Journal of Agricultural and Food Chemistry2024,72(19), 10981-10994.
9. Liu, Y.; Dong. H.; Sun-Waterhouse, D.; Li, W.; Zhang, B.; Yu, J.; Qiu, Z*.; Zheng, Z*., Three anti-inflammatory polysaccharides from Lonicera japonica Thunb.: insights into the structure-function relationships. Food Science and Human Wellness2024,13,2197-2207.
10. Zhu, S.; Qiu, Z.; Qiao, X.; Waterhouse, G.; Zhu, W.; Zhao W.; He, Q*.; Zheng, Z*., Creating burdock polysaccharide-oleanolic acid-ursolic acid nanoparticles to deliver enhanced anti-inflammatory effects: fabrication, structural characterization and property evaluation. Food Science and Human Wellness2023,12,454-466.
联系方式：邮箱：zhengzhenjia@sdau.edu.cn
