郑洁，副研究员，博士生导师，广州市食品安全协会副会长，广东省焙烤食品安全粤港联合创新平台副主任，广东省农村科技特派员。入选广东省“珠江人才计划”青年拔尖人才、广东省百名博士博士后创新人物，主要研究领域为热加工食品安全控制与功能性食品开发。主持国家自然科学基金项目3项，芬兰自然科学基金国际合作项目1项，科技部高端外国专家引进计划1项，其他纵向/横向课题16项。发表论文101篇，其中SCI论文72篇（中科院1区/TOP论文52篇，ESI高被引论文3篇），H指数27；获中国发明专利授权12件，转让3件；获广东省科技进步二等奖1项（第一完成人）、广东省食品行业协会科学技术一等奖1项等；参编Springer出版英文专著《热加工食品中的化学危害物》；担任Frontiers in Nutrition编委、eFood青年编委等。

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控制研究；功能性食品开发与应用；农业废弃资源再利用。

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.

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.

3. 中国轻工业“十四五”规划立项教材/省级一流本科课程配套教材《食品营养学》，白卫滨（主编），2023，978-7-5184-4151-8. （第1章、第6章）

4. 科学出版社“十四五”普通高等教育本科规划教材《现代食品安全学》, 谭明乾(主编) , 2024, 978-7-03-078645-6. (第3章)

1.国家自然科学基金面上项目，食品中氨基酸诱导α-二羰基化合物形成甲醛的新机制研究，32472457，2025-2028.

2.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.

3.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.

4.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.

5.科技部高端外国专家引进计划，热加工食品内源性有害物控制及毒性干预，G2022199005L，2022-2023.

6.广州市科技菁英“领航”项目，热加工食品内源有害物控制及其机理研究，2024-2026.

7.广东省自然科学基金面上项目，间苯多酚、氨基酸对丙酮醛的协同消除作用及机制研究，2025-2027.

8.广东省自然科学基金面上项目，甘露糖蛋白协同多酚消除果酒中2种有害醛的机制研究，2024-2026.

9.广东省省级农业科技特派员项目, 农产品深加工及综合利用技术推广与应用示范，TP20200017, 2020-2024.

10.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.

11.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.

12.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.

1. 欧仕益，郑洁，段翰英，黄才欢，李爱军.一种营养强化型蔬菜纸及其生产方法. 专利号ZL200510036057.8

2. 欧仕益，郑洁，李爱军，段翰英，吴建中.一种纸型蔬菜的加工方法.专利号ZL200510120707.7

3. 欧仕益，赵倩竹，郑洁，黄才欢，张广文. 一种5-羟甲基糠醛-半胱氨酸加合物及其制备方法与应用和检测方法. 专利号ZL201710106575.5

4. 郑洁，周萍，刘鹏展，欧仕益，刘付. 一种油溶性黑豆皮花色苷酰化产物及其制备方法. 专利号ZL202010115563.0 

5. 郑洁，周萍，刘鹏展，欧仕益，李好，黄才欢，刘付. 一种花色苷的提取分离方法. 专利号ZL201910856967.2 （转让） 

6. 黄俊卿，邓力，郑洁，欧隽滢，郝闻致. 一种酚酸酯类化合物的应用. 专利号ZL202110321432.2 

7. 欧仕益，江楷煜，欧隽滢，郑洁，黄才欢，刘付. 一种丙烯醛荧光探针及其制备方法和应用. 专利号ZL202111546476.1（转让）

8.欧仕益，邹照佳，欧隽滢，郑洁，刘付，张延杰. 一种丙烯醛-丙氨酸加合物及其制备方法与应用. 专利号ZL202110445419.8（转让）

9. 郑洁，黄梓馨，刘鹏展，潘颖，周华，刘付，欧仕益. 一种黑豆皮花色苷油酸酰化产物及其制备方法. 专利号ZL202310913441.X

广州市食品安全协会副会长；

广东省焙烤食品安全粤港联合创新平台副主任；

广东省食品学会焙烤食品与粮油专业专委会委员；

广东省食品学会科普工作委员会副主任委员；

深圳市分析测试协会食品测试专业委员会委员；

广东省农村科技特派员；

贵州省农村科技特派员。