October 24, 2013, PhD in Food Chemistry, University of Turku, Finland

June 30, 2006, MSc in Food Science and Engineering, Jinan University, China

June 20, 2003, BSc in Food Science and Engineering, Jinan University, China

2013-2016, Post-doctoral Researcher in Department of Biochemistry, University of Turku, Finland

2016-, Associate Professor in Department of Food Science and Engineering, Jinan University, China

1.1.Formation and control of hazardous compounds in thermally processed foods

2.  2.Functional foods and ingredients.

1.  Li, Y., Ou, J., Huang, C., Liu, F., Ou, S., & Zheng, J. (2023). Chemistry of formation and elimination of formaldehyde in foods. Trends in Food Science & Technology, 139, 104134. (IF=15.3)

2. Zheng, J., Guo, H., Ou, J., Liu, P., Huang, C., Wang, M., Simal-Gandara, J., Battino, M., Jafari, S., Zou, L., Ou, S., & Xiao, J. (2021). Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review. Trends in Food Science & Technology, 107, 201-212. (IF=15.3)

3. Jiang, K., Huang, C., Jiao, R., Bai, W., Zheng, J.,& Ou, S. (2019). Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells.Journal of Hazardous Materials,363, 26-33. (IF=13.6)

4. Guo, H., Jiang, K., Ou, J., Huang, C., Liu, F., Zheng, J., & Ou, S. (2024). Preparation of acrolein/resveratrol-grafted chitosan-sodium alginate bilayer films and their antibacterial and antioxidant activities. Food Hydrocolloids, 149, 109601. (IF=10.7)

5. Zhang, M., Li, H., Deng, S., Ou, S.,Liu, F., & Zheng, J. (2026) Effect of molecular weight of carboxymethyl chitosan on the properties ofmodified pea protein isolate-carboxymethyl chitosan complexes and itspotential as stabilizer for high internal phase emulsions. Food Hydrocolloids, 172, 112013. (IF=12.4)

6. Zhang, M., Huang, C., Ou, J., Liu, F., Ou, S., & Zheng, J. (2024). Glyoxal in foods: Formation, metabolism, health hazards, and its control strategies. Journal of Agricultural and Food Chemistry. 72, 2434–2450. (高被引，检索日期2024.11.15)

7. Zhang, M., Deng, S., Ou, J., Huang, C., Liu, F., Ou., S., & Zheng, J. A combination of ultrasound treatment and self-assembly withcarboxymethyl chitosan-gallic acid conjugate on pea protein isolates: Effecton structure, functional and thermal stability properties. Food Chemistry, 495, 146386.

8. Wang, Z., Ou, J., Liang, J., Song, Y., Huang, C., Liu, F., Ou, S., & Zheng, J.  (2025). Co-Exposure to Formaldehyde and Acrolein Generates a New Protein Adduct Activating RAGE. Journal of Agricultural and Food Chemistry, 73(11), 6931-6942.

9. Zhang, M., Tian, Y., Zhou, H., Huang, C., Ou, J., Ou, S., Liu, P.,  & Zheng, J.  (2025). Simultaneous elimination mechanism of formaldehyde and acrolein by resveratrol in food and the cytotoxicity of the products. Food Chemistry, 468, 142371.

10. Zhang, M., Huang, Z., Jayavanth, P., Luo, Z., Zhou, H., Huang, C., Ou, S., Liu, F., & Zheng, J. (2024).  Esterification of black bean anthocyanins with unsaturated oleic acid, and application characteristics of the product. Food Chemistry.448, 139079.

11. Zhang, M., Ge, T., Huang, W., He, J., Huang, C., Ou, J., Ou, S., & Zheng, J. (2024). Formation of Hesperetin-Methylglyoxal Adducts in Food and In Vivo, and Their Metabolism In Vivo and Potential Health Impacts. Journal of Agricultural and Food Chemistry, 72(19), 11174-11184.

12. Zhou, P., Pan, Y., Yang, W., Yang, B., Ou, S., Liu, P., & Zheng, J. (2023). Hepatoprotective effect of cyanidin-3-O-glucoside–lauric acid ester against H2O2-induced oxidative damage in LO2 cells. Journal of Functional Foods, 107, 105642.

13. Lin, J., Huang, C., Liu, F., Ou, J., Ou, S., & Zheng, J. (2023). Simultaneous scavenging capacity of glycine and serine for formaldehyde along with glyoxal and the cytotoxicity of the interaction product in three cell lines, ACS Food Science & Technology, 3(4), 781-789.

14. Wang, W., Wang, H., Wu, Z., Duan, T., Liu, P., Ou, S., El-Nezami, H., & Zheng, J. (2023). Reduction in five harmful substances in fried potato chips by pre-soaking treatment with different tea extracts, Foods, 12(2), 321.

15. Chen, M., Liu, P.,Zhou, H., Huang, C., Zhai, W., Xiao, Y., Ou, J., He, J., El-Nezami, H., &Zheng, J.(2022).Formation and metabolism of 6-(1-acetol)-8-(1-acetol)-rutin in foods and in vivo, and their cytotoxicity. Frontiers in Nutrition, 9, 973048.

16. Li, L., Zhou, P., Wang, Y., Pan, Y., Chen, M., Tian, Y., Zhou, H., Yang, B., Meng, H., &Zheng, J. (2022).Antimicrobial activity of cyanidin-3-O-glucoside–lauric acid ester against Staphylococcus aureus and Escherichia coli. Food Chemistry, 383, 132410.

17. Chen, M., Zhou, H., Huang, C., Liu, P., Fei, J., Ou, J., Ou, S., &Zheng, J. (2022).Identification and cytotoxic evaluation of the novel rutin–methylglyoxaladducts with dione structures in vivo and in foods. Food Chemistry, 377, 132008.

18. Liu, P., Yin, Z., Chen, M., Huang, C., Wu, Z., Huang, J., Ou, S., & Zheng, J.(2021).Cytotoxicity of adducts formed between quercetin and methylglyoxal in PC-12 cells. Food Chemistry, 352, 129424.

19. Ou, J.,Zheng, J.,Huang, J., Ho, C., & Ou, S. (2020). Interaction of acrylamide, acrolein, and 5-hydroxymethylfurfural with amino acids and DNA. Journal of Agricultural and Food Chemistry, 68(18), 5039-5048.

20. Zheng, J., Wu, Z., Yang, N., Zhou, K., Hu, W., Ou, S., Liu, P. Widely targeted UHPLC-MS/MS metabolomic analysis on the chemical variation in blueberry-filled pastries during processing. Frontiers in Nutrition, 2020, 7, 569172.

21. Wang, G., Liu, P., He, J., Yin, Z., Yang, S., Zhang, G., Ou, S., Yang, X., &  Zheng, J. (2019). Identification of a hydroxymethylfurfural–lysine schiff base and its cytotoxicity in three cell lines.Journal of Agricultural and Food Chemistry,67(36), 10214-10221.

22. Yang, N., Qiu, R., Yang, S., Zhou, K., Wang, C., Ou, S., & Zheng, J. (2019). Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries. Food Chemistry, 287(37), 167-175.

23. Yang, W., Kortesniemi, M., Ma, X.,Zheng, J., & Yang, B. (2019). Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives. Food Chemistry,281, 189-196.

24. Ou, J., Wang, M.,Zheng, J., & Ou, S. (2019). Positive and negative effects of polyphenol incorporation in baked foods. Food Chemistry, 284, 90-99.

25. Zheng, J., Huang, C., Yang, B., Kallio, H., Liu, P., & Ou, S. (2019). Regulation of phytochemicals in fruits and berries by environmental variation-sugars and organic acids. Journal of Food Biochemistry, 43(6), 12642.

10 National Invention Patent authorized in China, and 3 of which have been licensed to enterprises.