教师简介：

主要从事食品胶体结构的设计与功能因子递送、蛋白质与小分子互作、蛋白质胶体与界面等方面研究，主持或参与皖西南重点实验室项目、安徽省科技攻关重大专项等。在Food Hydrocolloids、Food Chemistry、LWT-Food Science and Technology、食品与发酵工业等期刊发表论文10余篇，其中第一作者发表SCI论文4篇。担任国际知名期刊International Journal of Biological Macromolecules、Journal of Future Foods审稿人。

一、主讲课程

本科生：

研究生：

二、教育和工作经历

2024.05 — 至今 安庆师范大学   讲师

2017.09 — 2023.12      合肥工业大学              博士

2013.09 — 2017.06      安徽师范大学              学士

三、教学科研项目情况

1. 超声波调控酪蛋白酸钠纤维化自组装对多酚的控释效应研究，皖西南生物多样性研究和生态保护安徽省重点实验室开放基金，2024，在研，主持。

2. 康馨祥系列休闲食品加工关键技术研究与产品研发，横向项目，2024，在研，参与。

3. 脂质氧化产物丙二醛致瓜蒌籽蛋白质氧化损伤的分子机制探究，安徽省新型研发机构安庆市林业科技创新研究院开放基金，2024，在研，参与。

四、发表论文情况

1. Fuyun Ji^#, Huihui Liu, Chuyan Wang, Na Guo, Yizhong Shen, Shuizhong Luo, Shaotong Jiang, Zhi Zheng*. Remodeling the structure of soy protein fibrils to hydrogels for co-encapsulation of (−)-epigallocatechin gallate (EGCG) and curcumin: Role of EGCG. Food Hydrocolloids, 2024, 147(Part B), 109439.

2. Fuyun Ji^#, Zijun Wang, Xiaohui Bai, Yanyan Zhao, Xiyang Zhong, Shuizhong Luo, Yizhong Shen, Shaotong Jiang, Zhi Zheng*. Ultrasound-treated soy protein fibrils: A potential vehicle for curcumin with improved water solubility, antioxidant activity and sustained-release property. Food Hydrocolloids, 2023, 143, 108929.

3. Fuyun Ji^#, Jingjing Xu, Huihui Liu, Dongliang Shao, Chuyan Wang, Yanyan Zhao, Shuizhong Luo, Xiyang Zhong, Zhi Zheng*. Improved water solubility, antioxidant, and sustained-release properties of curcumin through the complexation with soy protein fibrils. LWT-Food Science and Technology, 2023, 180(15), 114723.

4. Fuyun Ji^#, Jingjing Xu, Yuanyuan Ouyang, Dongdong Mu, Xingjiang Li, Shuizhong Luo, Yizhong Shen, Zhi Zheng*. Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions. LWT-Food Science and Technology, 2021, 149, 111862.

5. Jingjing Xu, Fuyun Ji^#, Huihui Liu, Shuizhong Luo, Shaotong Jiang, Zhenyu Yu, Zhi Zheng*. Fabrication, characterization and gastrointestinal fate of curcumin-loaded emulsions stabilized by soy protein-based ternary composite nanoparticles. Food Chemistry. 2025, 464(Pt 3): 141886.

6. Jingjing Xu, Fuyun Ji^#, Shuizhong Luo, Shaotong Jiang, Zhenyu Yu, Aiqian Ye, Zhi Zheng*. Fabrication of soy protein-polyphenol covalent complex nanoparticles with improved wettability to stabilize high-oil-phase curcumin emulsions. Journal of the Science of Food and Agriculture. 2024, 104(14): 8445-8455.

7. Huihui Liu, Zijun Wang, Jingjing Xu, Fuyun Ji^#, Shuizhong Luo, Xiyang Zhong, Yanyan Zhao, Zhi Zheng*. Self-assembled pea vicilin nanoparticles as nanocarriers for improving the antioxidant activity, environmental stability and sustained-release property of curcumin. Journal of the Science of Food and Agriculture. 2024, 104(4): 2467-2476.

8. Zijun Wang, Jingjing Xu, Fuyun Ji^#, Shuizhong Luo, Xingjiang Li, Dongdong Mu, Shaotong Jiang, Zhi Zheng*. Fabrication and characterization of soy β-conglycinin-dextran-polyphenol nanocomplexes: Improvement on the antioxidant activity and sustained-release property of curcumin. Food Chemistry, 2022, 395, 133562.

9. Zijun Wang, Jingjing Xu, Fuyun Ji^#, Huihui Liu, Chuyan Wang, Shuizhong Luo, Zhi Zheng*. Glycated Soy β-Conglycinin Nanoparticle for Efficient Nanocarrier of Curcumin: Formation Mechanism, Thermal Stability, and Storage Stability. Foods, 2022, 11(3703), 413-426.

10. Yuanyuan Ouyang, Jingjing Xu, Fuyun Ji^#, Mengna Tan, Shuizhong Luo, Xiyang Zhong, Zhi Zheng*. Properties of transglutaminase-induced myofibrillar/wheat gluten gels. Journal of Food Science, 2021, 86(6), 2387-2397.

11. Yizhong Shen, Chunlei Zhu, Yaping Wang, Jingjing Xu, Ruyu Xue, Fuyun Ji^#, Yiwei Wu, Zeyu Wu, Wencheng Zhang, Zhi Zheng**, Yingwang Ye*. Evaluation the binding of chelerythrine, a potentially harmful toxin, with bovine serum albumin. Food and Chemical Toxicology, 2020, 135, 110933.

12. 吴子涵, 陈泽平, 刘震宇, 季扶云^#, 万世园, 郑志. 大豆蛋白纤维聚集体Pickering乳液提高β-胡萝卜素的包埋稳定性. 食品与发酵工业, 2022, 48(21): 152-159.

五、获奖及荣誉情况（包括指导学生）

1. 2025年指导学生参加安徽省大学生食品设计创新大赛获三等奖；

2. 2024年安徽省优秀博士论文；

3. 2023年12月赴北京参加中国农业工程学会农产品加工及贮藏工程分会学术年会，食品营养与生物技术分会场汇报。