个人简介
赵少杰，男，校聘副教授，硕士生导师
研究方向
1. 食品生物大分子乳化性质与调控机制
2. 功能因子递送体系构建与应用
3. 山西特色食品资源加工与利用
研究生招生专业
食品科学与工程（学硕）；食品加工与安全（专硕）
教育经历
2008.09-2012.06 山西农业大学，食品质量与安全，学士
2012.09-2015.06 华南农业大学，食品科学与工程，硕士
2016.09-2020.08 中国农业科学院农产品加工研究所，农产品加工利用，博士
2019.09-2020.03 美国劳伦斯伯克利国家实验室，联合培养博士
工作经历
2020.09-2022.11 中国农业科学院农产品加工研究所，助理研究员
2022.11-至今 山西大学生命科学学院，校聘副教授
主持的科研项目
1. 国家自然科学基金青年项目，柑橘果胶聚集行为调控界面性质的作用机理研究，2022.01-2024.12，30万元，主持
2. 山西农业优势攻关项目子项目：***，2024.01-2026.12，160.33万元，子项目主持
3. 中国农业科学院农产品加工研究所“N专项”，溶液pH调控柑橘果胶聚集体乳化机理研究，2020.08-2021.08，10万元，结题，主持
发表论文
1. Shaojie Zhao, Junyan Yun, Yuan Kang, Pu Yang, Yan Cheng, Jiawei Qiao, Jiahui Niu, Lizhen Zhang*. Emulsifying and ethanol-induced gelling properties of capsicum pectin: the impact of capsicum variety and deproteinization using the Sevag method. International Journal of Biological Macromolecules, 2024, 283, 123298.
2. Yue Li, Yongxia Liu, Jiawei Qiao, Bao Xing, Junyan Yun, Jiahui Niu, Muwen Chen, Pu Yang, Shaojie Zhao*, Lizhen Zhang*. Foxtail millet prolamin-pectin nanoparticles enhanced the stability and bioavailability of β-sitosterol, Food Research International, 2025, 115998.
3. Minke Yang#, Shaojie Zhao#, Chengying Zhao, Jiefen Cui, Yanqi Wang, Xiang Fang, Jinkai Zheng*. Caseinate-reinforced pectin hydrogels: Efficient encapsulation, desirable release, and chemical stabilization of (−)-epigallocatechin. International Journal of Biological Macromolecules, 2023, 230, 123298.
4. Qing An, Shaojie Zhao#, Chengying Zhao, Rujun Wei, Lin Zhang, Juan Li, Yuming Bao, Lina Zhang, Jinkai Zheng*, Identification of the key emulsifying components from the byproducts of garlic oil distillation, Food Hydrocolloids, 2022, 122, 107043.
5. Rujun Wei#, Shaojie Zhao#, Liping Feng, Guifang Tian, Mingyue Song, Chengying Zhao, Qing An, Jinkai Zheng*, Influence of triacylglycerol on the physical stability and digestion fate of triacylglycerol–bergamot mixed-oil emulsions with nobiletin, LWT- Food Science and Technology. 2021, 144, 111253.
6. Shaojie Zhao, Wenbo Ren, Wei Gao, Guifang Tian, Chengying Zhao, Yuming Bao, Jiefen Cui, Yunhe Lian, Jinkai Zheng*. Effect of mesoscopic structure of citrus pectin on its emulsifying properties: compactness is more important than size. Journal of Colloid and Interface Science, 2020, 570, 80-88.
7. Shaojie Zhao, Wei Gao, Guifang Tian, Chengying Zhao, Christina DiMarco-Crook, Bei Fan, Chunhong Li, Hang Xiao, Yunhe Lian, Jinkai Zheng*. Citrus oil emulsions stabilized by citrus pectin: the influence mechanism of citrus variety and acid treatment. Journal of Agricultural and Food Chemistry, 2018, 66, 12978-12988.
8. Shaojie Zhao#, Guifang Tian#, Chengying Zhao, Chang Lu, Yuming Bao, Xingxun Liu*, Jinkai Zheng*. Emulsifying stability properties of octenyl succinic anhydride modified waxy starches with different molecular structures. Food Hydrocolloids, 2018, 85, 248-256.
9. Shaojie Zhao#, Guifang Tian#, Chengying Zhao, Chengxiu Li, Yuming Bao, Christina DiMarco-Crook, Zhonghai Tang, Chunhong Li, David Julian McClements, Hang Xiao, Jinkai Zheng*. The stability of three different citrus oil-in-water emulsions fabricated by spontaneous emulsification. Food Chemistry, 2018, 269, 577-587.
10. Ye Zhang#, Shaojie Zhao#, Lili He, Jinkai Zheng*. Surface-enhanced Raman spectroscopy (SERS) combined techniques for high-performance. Trends in Analytical Chemistry, 2017, 90, 1-13.
荣誉奖励
入选山西大学“文瀛青年学者”支持计划
联系方式
电 话：18311443517
E-mail: zhaoshaojie@sxu.edu.cn
地 址(Add)：山西省太原市南中环东街63号，山西大学生命科学学院
邮 编(Pc)：030006
撰稿人：赵少杰
二 审：张丽珍
三 审：乔明强