Yaqiong Zhang
yqzhang2006@sjtu.edu.cn
Chinese, English
Shanghai
Shanghai Jiao Tong University
Agriculture and Biotechnology
  • 2000.9-2004.6 Bachelor of Engineering in Bioengineering, Shanghai Jiao Tong University
  • 2004.9-2007.3 Master of Medicine in Pharmacy, Shanghai Jiao Tong University
  • 2012.9-2016.6 PhD in Biomedical Engineering, Shanghai Jiao Tong University
  • Published over 50 SCI papers, including 30+ in JCR Q1/Q2 journals
  • First inventor of 4 authorized Chinese invention patents
  • 2017.1-present Associate Researcher, School of Agriculture and Biology, Shanghai Jiao Tong University
  • 2015.1-2016.12 Assistant Researcher, School of Agriculture and Biology, Shanghai Jiao Tong University
  • 2010.1-2014.12 Assistant Researcher, School of Pharmacy, Shanghai Jiao Tong University
  • 2007.3-2009.12 Research Intern, School of Pharmacy, Shanghai Jiao Tong University
  • 2021 Second Teaching Competition of the Faculty of Agriculture and Biology, First Prize
  • 2021 Sixth Young Teachers Teaching Competition of Shanghai Jiao Tong University, Third Prize
  • 2018 Shanghai Natural Science Award, Third Prize (Third Completer)
Functional food colloids and stabilization of functional factors
Health effects and nutritional intervention mechanisms of food functional factors
Toxicity and mechanisms of food processing contaminants
  • Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: microstructures, physicochemical properties, and pH-responsive release behavior, Wenwen Liu, Lin Zhu, Yongjia Liu, Zhuohong Xie, Puyu Yang, Yaqiong Zhang*, Boyan Gao, Liangli (Lucy) Yu, 2023
Colloids Stabilization Functional Foods Health Effects Nutritional Intervention Toxicity Food Contaminants Mechanisms Food Processing Food Science

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