博士，(食品科学)，（江南大学） 硕士，(食品工程)，（无锡轻工大学） 学士，(食品工程)，（无锡轻工业学院）

曾历任江南大学教学评估与教师卓越中心主任、江南大学学术委员会秘书长兼办公室主任、食品科学与技术国家重点实验室副主任、江南大学测试中心主任等职务 2001.1博士毕业于江南大学食品学院，曾于2003-2005年在日本京都大学农学部进行博士后研究工作。2006年晋升为教授。

曾主持包括973计划前期研究专项、4项国家自然科学基金、十二五国家支撑计划、和十二五仪器专项课题等在内的国家级和部省级项目10余项，并参与包括十三五重点专项、973项目、江苏省重大专项等与10多项国家和部省级课题的研究工作 研究项目： 1. 参与食品安全十三五重点计划项目，食品加工与食品安全的互作关系，课题编号：，起始时间：2018.1-2021.12 2. 课题主持，广东省重点领域研发计划“食品安全”重点专项，食品热加工过程中典型危害物控制关键技术研究 3. 主持国家自然科学基金项目，大豆蛋白与风味化合物的相互作用机制及含大豆蛋白食品风味失衡的调控途径研究 ，课题编号：31471583，起止时间：2015.1~2018.12（86万） 4. 主持国家自然科学基金项目，干燥状态下大豆蛋白贮藏过程中性质劣变的机理及控制途，课题编号：31271946，起止时间：2013.1~2016.12（80万） 5. 主持十二五科技支撑计划子课题，主食工业化共性技术研究及关键装备研制（2012BAD37B01），起止时间：2012.1~2015.12（100万） 6. 主持十二五仪器专项课题，新型高分辨杂化质谱仪器的研制与应用开发，课题编号：2011YQ170067，起止时间：2011-2016（206万） 7. 参与973项目，食品加工过程安全控制理论与技术的基础研究，973计划，2012CB720801(supported by National Basic Research Program of China (973 Program) (2012CB720801 ))起止时间：2012.1~2016.12（96万）

与美的集团、河南金晶生物、靖江双鱼肉脯、山东惠发、厦门银翔等长期保持合作。研究工作发表论文200余篇（其中SCI论文100余篇） 代表性文章 1. Chen, Wenpu; Liang, Guijiang; Li, Xiang; He, Zhiyong; Zeng, Maomao; Gao, Daming; Qin, Fang; Goff, H. Douglas; Chen, Jie*. Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream. Food Hydrocolloids (2019), 94, 279-286. 2. Wenpu Chen, Guijiang Liang, Xiang Li, Zhiyong He, Maomao Zeng, Daming Gao, Fang Qin, H. Douglas Goff, Jie Chen. Impact of soy proteins, hydrolysates and monoglycerides at the oil/water interface in emulsions on interfacial properties and emulsion stability. Colloids and Surfaces B: Biointerfaces, 177( 2019), 550-558 3. Guo, Jun; He, Zhiyong; Wu, Shengfang; Zeng, Maomao*; Chen, Jie*. Binding of aroma compounds with soy protein isolate in aqueous model: Effect of preheat treatment of soy protein isolate . Food Chemistry (2019), 290, 16-23. 4. Jiao, Ye; He, Jialiang; He, Zhiyong; Gao, Daming; Qin, Fang; Xie, Mingyong; Zeng, Maomao*; Chen, Jie*. Formation of Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine during black tea processing. Food Research International (2019), 121, 738-745. 6. Jiao, Ye; Quan, Wei; He, Zhiyong; Gao, Daming; Qin, Fang; Zeng, Maomao*; Chen, Jie*. Effects of catechins on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in green tea and model systems. Journal of Agricultural and Food Chemistry (2019), 67(4), 1254-1260. 7. Li Weiwei, Wang Yaosong, Zhao Haibo,He Zhiyong*, Zeng Maomao, Chen Jie*. Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soy β-conglycinin at the air/water and oil/water interfaces. Food Hydrocolloids, 2018,76:123-130 8. Wang Xufeng, Zeng Maomao, Qin Fang, Adhikari Benu, He Zhiyong*, Chen Jie* . Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation. Food Chemistry, 2018,242:459-465 9. Jiao, Ye; Yan, Yan; He, Zhiyong; Gao, Daming; Qin, Fang; Lu, Mei; Xie, Mingyong; Chen, Jie*; Zeng, Maomao* . Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems. Food & Function (2018), 9(6), 3126-3133. 10. Jiao Ye,He Jialiang,Li Fengli, Tao Guanjun, Zhang Shuang, Zhang Shikang, Qin Fang, Zeng Maomao*, Chen Jie*. Nε-(carboxymethyl) lysine and Nε-(carboxyethyl) lysine in tea and the factors affecting their formation. Food Chemistry, 2017,232:683-688 11. Xu Jiao, He Zhiyong*, Zeng Maomao, Li Bingbing, Qin Fang, Wng Linxiang, Wu Shengfang, Chen Jie* . Effect of xanthan gum on the release of strawberry flavor in formulated soy beverage. Food Chemistry, 2017,228:595-601 12. Yu Mei,Zeng Maomao,Qin Fang, He Zhiyong*, Chen Jie*. Physicochemcial and functional properties of protein extracts from Torreya grandis seeds. Food Chemistry, 2017, 227:453-460 13. Chen Jing, He Zhiyong, Qin Fang, Chen Jie*, Zeng Maomao*. Formation of free and protein-bound heterocyclic amines in roast beef patties assessed by UPLC-MS/MS . Journal of Agricultural and Food Chemistry, 2017,65(22):4493-4499 14. Wang Xufeng,He Zhiyong, Zeng Maomao, Qin Fang, Adhikari Benu, Chen Jie*. Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4. Food Chemistry, 2017,221:130-138 15. Zeng Maomao Zhang Mengru, He Zhiyong, Qin Fang, Tao Guanjun, Zhang Shuang, Gao Yahui, Chen Jie*. Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties. Food Chemistry, 2017,221:404-411

获得授权发明专利20余项