姓名：郑洁
性别：女
学历：博士
职称：副研究员
工作单位：暨南大学食品科学与工程系
教育情况：
2013年10月 食品化学专业博士学位，芬兰图尔库大学生物化学系
2006年7月 食品科学专业硕士学位，暨南大学食品科学与工程系
2003年7月 食品科学专业学士学位，暨南大学食品科学与工程系
工作经历：
2013.10—2016.09，芬兰图尔库大学生物化学系，博士后
2016.10至今，暨南大学食品科学与工程系，副研究员
所受奖项：
2017年 珠江人才计划“青年拔尖人才”
2020年 广东省百名博士博士后创新人物
主要研究方向：
热加工食品安全；功能性食品
代表性著作：
Zheng, J., Guo, H.Y., Ou, J.Y., Liu, P.Z., Huang, C.H., Wang, M.F., Simal-Gandara, J., Battino, M., Jafari, S.M., Zou, L., Ou, S.Y.*, & Xiao, J.B.* Benefits, deleterious effects and mitigation of methylglyoxal in foods: A critical review. Trends in Food Science & Technology, 2021, 107, 201-212. (1区, IF=16.00)
Jiang, K.Y., Huang, C.H., Jiao, R., Bai, W.B., Zheng, J.*, & Ou, S.Y.* Adducts formed during protein digestion decreased the toxicity of five carbonyl compounds against Caco-2 cells. Journal of Hazardous Materials, 2019, 363, 26-33. (1区, IF=14.22)
Chen, M.#, Liu, P.Z.#, Zhou, H., Huang, C.H., Zhai, W.Y., Xiao, Y.T., Ou, J.Y., He, J., El-Nezami, H., Zheng, J.* Formation and metabolism of 6-(1-acetol)-8-(1-acetol)-rutin in foods and in vivo, and their cytotoxicity. Frontiers in Nutrition, 2022, 9: 973048. (1区)
Chen, M., Zhou, H., Huang, C.H., Liu, P.Z., Fei, J., Ou, J.Y., Ou, S.Y., Zheng, J.* Identification and cytotoxic evaluation of the novel rutin–methylglyoxal adducts with dione structures in vivo and in foods. Food Chemistry, 2022, 377, 132008. (1区, Top)
Liu, P.Z.#, Yin, Z.#, Chen, M., Huang, C.H., Wu, Z.H., Huang, J.Q., Ou, S.Y., & Zheng, J.* Cytotoxicity of adducts formed between quercetin and methylglyoxal in PC-12 cells. Food Chemistry, 2021, 352, 129424. (1区, Top)
Yin, Z.#, Guo, H.Y.#, Jiang, K.Y., Ou, J.Y., Wang, M.F., Huang, C.H., Liu, F., Bai, W.B., Zheng, J.*, & Ou, S.Y.* Morin decreases acrolein-induced cell injury in normal human hepatocyte cell line LO2. Journal of Functional Foods, 2020b, 75, 104234.
Ou, J.Y., Wang, M.F., Zheng, J.*, & Ou, S.Y.* Positive and negative effects of polyphenol incorporation in baked foods. Food Chemistry, 2019, 284, 90–99. (1区, Top)
Huang, J.Q., Wang, Y.J.R., Yang, L., Peng, X.C., Zheng, J.*, & Ou, S.Y.* Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits. Food Chemistry, 2018, 245, 974-980. (1区, Top)
Yang, W., Kortesniemi, M., Ma, X.Y., Zheng, J.*, & Yang, B.R. Enzymatic acylation of blackcurrant (Ribes nigrum) anthocyanins and evaluation of lipophilic properties and antioxidant capacity of derivatives. Food Chemistry, 2019, 281, 189-196. (1区, Top)
Yang, W., Kortesniemi, M., Yang, B.R., & Zheng, J.* Enzymatic acylation of anthocyanins isolated from alpine bearberry (Arctostaphylos alpine) and lipophilic properties, thermostability, and antioxidant capacity of the derivatives. Journal of Agriculture and Food Chemistry, 2018, 66, 2909-2916. (1区, Top)
周萍, 刘鹏展, 李好, 刘学铭, 郑洁*. 桑葚果渣花色苷的低共熔溶剂提取与分离. 精细化工, 2021, 38(02), 350-357. (卓越期刊，EI)
