姓名：郑炯

性别：男

学历：博士研究生

职称：副教授

工作单位：西南大学食品科学学院

教育情况：

2011/09 – 2015/06，西南大学，食品科学学院，博士；

2005/09 – 2008/06，西南大学，食品科学学院，硕士；

2001/09 – 2005/06，西南农业大学，食品科学学院，学士。

工作经历：

2016/07至今，西南大学，食品科学学院，副教授

2010/07 – 2016/06，西南大学，食品科学学院，讲师

2008/07 – 2010/06，西南大学，食品科学学院，助教

主要研究方向：

研究方向为果蔬加工与综合利用

代表性著作：

[1]   Jiong Zheng*, Ruiqi Zeng, Fusheng Zhang, Jianquan Kan. Effects of sodium carboxymethyl cellulose on rheological properties and gelation behaviors of sodium alginate induced by calcium ions. LWT-Food Science and Technology, 2019, 103: 131-138.

[2]   Jiong Zheng*, Min Liu, Meixia Zhang, Jianquan Kan, Fusheng Zhang. Effects of pectin on the pasting, rheological, and textural properties of lotus root starch, Starch-Stärke, 2018, 1700347.

[3]   Jiong Zheng, Ruiqi Zeng, Jianquan Kan, Fusheng Zhang*. Effects of ultrasonic treatment on gel rheological properties and gel formation of high-methoxyl pectin, Journal of Food Engineering, 2018, 231: 83-90.

[4]   Jiong Zheng, Jiahao Wu, Yaoyi Dai, Jianquan Kan, Fusheng Zhang*. Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding. LWT-Food Science and Technology, 2017, 84: 364-369.

[5]   Fusheng Zhang, Qiao Fan, Hongyun Li, Hourong Chen, Jiong Zheng*. Preparation of konjac glucomannan/casein blending gels optimized by response surface methodology and assessment of the effects of high‐pressure processing on their gel properties and structure. Journal of the Science of Food and Agriculture, 2018, 98(11): 4160-4167.