Professor; PhD Supervisor; Associate Dean of the College of Food Science
Education Background
BSc, College of Food Science and Technology, Huazhong Agricultural University, 1993.09-1997.06
MSc, College of Food Science, Fujian Agriculture and Forestry University, 2002.06-2005.12
PhD, College of Food Science, Fujian Agriculture and Forestry University, 2006.09-2009.06
Research Interests/Areas
1. Fruit and Vegetable Processing
2. Starch Chemistry and Functionality
3. Marine Food Processing
4. Natural Products Research and Development
Overseas Experiences
Visiting Scholar, University of Georgia, USA, 2010.11-2011.05
Selection of Publications
1. Ying Bu*, Chaonan Sun, Jiaqi Guo, Wenhui Zhu, Jianrong Li, Xuepeng Li, Yi Zhang*. Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation [J]. Food Chemistry, 2024, 435:137614.
2. Luyao Huang, Ruru Wu, Fan Zhang, Siqi Yang, Baodong Zheng, Yi Zhang*. Investigation of vanillin-loaded O/W, W/O, and W/O/W emulsion systems as a proof of concept for sugar reduction strategy: Preparation, characterization, and evaluation[J]. LWT-food Science And Technology, 2024, 193: 115690
3. Luyao Huang, Yujie Dai, Fan Zhang, Longtao Zhang, Baodong Zheng, Yi Zhang*. Insights into the enhancement of food flavor perception:strategies, mechanism and emulsion applications [J]. Food Science and Human Wellness. 2024, 13 (5): 2410-2424.
4. He Shuqi, Xiong Zixiao, Li Lanxin, Wang Yanbo, Wang Chong, Zheng Baodong, Zeng Hongliang*, Zhang Yi*. Lotus seed resistant starch ameliorates high-fat diet induced hyperlipidemia by fatty acid degradation and glycerolipid metabolism pathways in mouse liver[J]. International Journal of Biological Macromolecules, 2022, 215: 79-91.
5. Mingjing Zheng, Qingxiang You, Yan Lin, Fengyi Lan, Menglin Luo, Hongliang Zeng, Baodong Zheng, Yi Zhang*. Effect of guar gum on the physicochemical properties and in vitro digestibility of lotus seed starch, Food Chemistry, 2019, 272: 286-291
Research Projects
1. Joint Fund for Regional Innovation and Development of National Natural Science Foundation of China (U23A20262), Mechanism of Lotus Seed Resistant Starch in Regulating Egg White Protein-Induced Food Allergy Susceptibility, Jan. 2024 to Dec. 2027, total funding: CNY2.6 million, in progress, Principal Investigator.
2. Ministry of Science and Technology, National Key R&D Plan Project, Key Technologies for Synergistic Flavor Enhancement, Quality Preservation, and Novel Colloid Green Manufacturing (2022YFD2101305), Nov. 2022 to Oct. 2026, total funding: CNY3.65 million, in progress, Principal Investigator.
3. Ministry of Science and Technology, National Key R&D Plan Project, Nutritional Functional Factors and Functional Dietary Supplements that Promote Children's Intellectual Development (2023YFF1104304), Dec. 2023 to Dec. 2027, total funding: CNY0.75 million, in progress, Principal Investigator.
4. National Natural Science Foundation of China, General Projet (31972076), Molecular Mechanism of Lotus Seed Resistant Starch in Regulating the Homeostasis of the Gut Bile Acid Pool, Jan. 2020 to Dec. 2023, total funding: CNY0.58 million, Completed, Principal Investigator.
5. Joint Fund for Regional Innovation and Development of National Natural Science Foundation of China, Endogenous Component Interactions and Steady-State Changes of Lotus Seed Starch under Multi-Processing Systems and Its Regulation of the Gut-Brain Axis, total funding: CNY2.54 million, Jan. 2023 to Dec. 2026, in progress, Participant.
Email zyifst@163.com