鄭潔，女，畢業於芬蘭圖爾庫大學，食品化學博士，暨南大學食品科學與工程系副研究員。
基本介紹
- 中文名：鄭潔
- 職業：教師
- 畢業院校：芬蘭圖爾庫大學
- 學位/學歷：博士
- 專業方向：食品熱加工過程中有害物質形成及食品成分互作研究等
學習經歷,工作經歷,研究方向,科研成果,主要論文,主要著作,承擔課題,講授課程,
學習經歷
1999.09–2003.07暨南大學，食品科學，本科
2003.09–2006.07暨南大學，食品科學，碩士
2006.09–2013.10芬蘭圖爾庫大學，食品化學，博士
工作經歷
2006.10–2013.09芬蘭圖爾庫大學生物化學系，研究員（Research fellow）
2013.10–2016.09芬蘭圖爾庫大學生物化學系，博士後研究員（Post-doc researcher）
2016.10–今暨南大學食品科學與工程系副研究員
研究方向
（1）食品熱加工過程中有害物質形成及食品成分互作研究；
（2）利用食品加工副產物製備功能性食品配料；
（3）漿果及其加工產品的品質影響因素及機制研究。
科研成果
主要論文
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區，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區，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區, 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區, 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區，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區，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區，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區, 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區)
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區，Top)
主要著作
Zheng J.;Kallio H.;Yang B.Influence of latitude and altitude on the composition of wild Chinese sea
buckthorn (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.
承擔課題
1.國家自然科學基金青年基金項目，採用高通量組分析法研究藍莓餡料在焙烤過程中的多酚變化與內源性污染物的形成規律，31701607，2018-2020。
2.芬蘭自然科學基金項目，Enzymatic Modification of Anthocyanin Molecules to Improve Industrial Application of Natural Resources，1796/16，2016-2018。
3.廣州市科技創新發展專項資金項目，一種以果渣為原料的油溶性花色苷製備研究，2019-2021。
4.北京市食品添加劑工程技術研究中心開放課題，天然花色苷酶法改性研究，2019-2020。
講授課程
《食品營養學》
《Food Nutrition》（全英）
《食品質量與安全研究進展》（碩士）
