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

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

食品热加工过程中有害物质形成及与食品成分互作的安全性研究；天然产物开发与应用及农业废弃资源再利用；果蔬及其加工产品品质的影响因素及机制。

1.Wang, G; Liu, PZ; He, J; Yin, Z; Yang, S; Zhang, GW; Ou, SY; Yang, XQ*; Zheng, J*. Identification of a hydroxymethylfurfural–lysine Schiff base and its cytotoxicity in three cell lines. J. Agric. Food Chem.,2019, 67, 10214–10221.

2.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. 

3.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. 

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.

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.

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.

7.Zheng, J; Kallio, H; Yang, BR. Sea buckthorn (Hippophaë rhamnoides ssp.rhamnoides) berries in Nordic environment: Compositional response to latitude and weather conditions. J. Agric. Food Chem.2016, 64: 5031–5044.

8.Zheng, J; Yang, BR; Ruusunen, V; Laaksonen, O; Tahvonen, R; Hellsten, J; Kallio, H. Compositional differences of phenolic compounds between black currant (Ribes nigrum L.) cultivars and their response to latitude and weather conditions. J. Agric. Food Chem.2012, 60, 6581–6593.

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 rhamnoides ssp. mongolica) berry juice. J. Agric. Food Chem.2012, 60, 3180–3189.

10.Zheng, J; Kallio, H; Linderborg, K; Yang, BR*. Sugars, sugar alcohols, fruit acids, and ascorbic acid in wild Chinese sea buckthorn (Hippophaë rhamnoides ssp. sinensis) with special reference to influence of latitude and altitude. Food Res. Int. 2011, 44, 2018–2026.

1. Zheng J.; Ou J.Y.; Ou S.Y. Alpha-Dicarbonyl Compounds. In Chemical Hazards in Thermally-Processed Foods. Shuo, Y. Ed. Springer Nature Singapore Pte Ltd., 2019, ISBN 978-981-13-8117-1.

2. Zheng J.; Kallio H.; Yang B. Influence of latitude and altitude on the composition of wild Chinese sea

buckthorn (Hippophaë rhamnoides ssp. sinensis). In Seabuckthorn (Hippophaë L.) AMultipurpose Wonder. Vol. IV: Emerging Trends in Research and Technologies. Singh, V. Eds. Daya PublishingHouse, 2014, ISBN 978-935-12-4266-6.

1.国家自然科学基金面上项目，焙烤食品中二羰基化合物-多酚加合物的检测与安全性研究，31972180，2020-2023。

2.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。

3.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。

4.广东省自然科学基金项目，食品中二羰基化合物-多酚加合物的吸收转化与细胞毒性研究，2019A1515011967，2019-2022。

5.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。

6.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。