2009年博士毕业于江南大学食品学院

2012-2013年在美国Universityof Georgia从事博士后研究

代表性科研项目： 国家自然基金“优青”项目：新型物理场食品加工基础（31522044），主持 国家自然科学基金项目：纤维状蛋白质闪爆解聚与自组装机制研究（31271977),主持 国家自然科学基金项目：高压脉冲电场作用下损伤亚致死微生物的失活方法及其机理（31000829），主持 国家“863”科技计划项目：高压脉冲电场加工技术研究(2011AA100801-02)，子课题主持 教育部新世纪优秀人才支持计划项目：低水分活度食品射频杀菌（NCET-13-0834），主持 教育部高校自主科研项目-重点项目：射频杀菌设备研制与杀菌（虫）关键技术研究（JUSRP51406A），主持 江苏省农业科技支撑重点项目：农业生物质废弃物制备新型食品功能因子-纳米改性纤维素及其气凝胶关键技术研究（BE2013362），主持 江苏省自然科学基金项目：高强度脉冲电场作用下损伤亚致死微生物的修复机制（BK2010148），主持 江苏省农业科技自主创新项目：热敏性果蔬汁非热杀菌关键技术与装备及其产业（CX(12)3083），主持 企业横向项目：功能性蛋白质------高活性淀粉酶抑制剂工业化制备与产品开发，主持 企业横向项目：枇杷叶分离制备熊果酸新型饲料添加剂技术，主持 企业横向项目：小麦水溶蛋白生物制备与产业化，主持 企业横向项目：小麦水溶蛋白生物制备与应用，主持 企业横向项目：紫菜功能蛋白开发，主持

代表性学术论文： Feng Lian, Wei Zhao (通讯作者)*, Rui-jin Yang, Yali Tang , Wendy Katiyo. Survival of Salmonellaenteric in skim milk powder with different water activity and water mobility. FoodControl, 2015, 47, 1-6. Wei Zhao, Ruijin Yang, Yiqi Zhang, Li Wu.Sustainable and practical utilization of feather keratin by an innovativephysicochemical pretreatment: high density steam flash-explosion. GreenChemistry, 2012, 14 (12), 3352 - 3360 (IF 8.02) Wei Zhao, Ruijin Yang. Protective Effect ofSorbitol on Enzymes Exposed to Microsecond Pulsed Electric Field. Journalof Physical Chemistry B. 2008, 112, 14018–14025. (IF 4.189) Wei Zhao, Ruijin Yang. Experimental study onconformational changes of lysozyme in solution induced by pulsed electric fieldand thermal stresses. Journal of Physical Chemistry B.2010, 114, 503–510. (IF 4.189) Wei Zhao, Ruijin Yang & Howard Q Zhang.Recent advances in the action of pulsed electric fields on enzymes and foodcomponent proteins. Trends in Food Science and Technology. 2012, 27, 83-96. (IF 4.651) Wei Zhao, Ruijin Yang, Yan-jie Gu, Yali Tang,Chunyang Li. Assessment of pulsed electric fields induced cellular damage inSaccharomyces cerevisiae: Change in performance of mitochondria and cellularenzymes. LWT - Food Science and Technology, 2014, 58, 55-62. Wei Zhao, Ruijin Yang, Yanjie Gu, Chunyang Li.Effects of pulsed electric fields on cytomembrane lipids and intracellularnucleic acids of Saccharomyces cerevisiae. Food Control, 2014, 39, 204-213. Wei Zhao, Ruijin Yang, Yali Tang, Lixin Lu, Xiao Chen. Review: Pulsed ElectricFields Processing of Protein-Based Foods. Food and Bioprocess Technology, 2014, 7, 114-125. Wei Zhao, Ruijin Yang, Yali Tang, WenbinZhang, Xiao Hua. Investigation of the Protein-protein Aggregation of Egg WhiteProteins under Pulsed Electric Fields. Journal of Agricultural and Food Chemistry,2009, 129, 204-208. Wei Zhao, Ruijin Yang, Rongrong Lu, Yali Tang,Wenbin Zhang. Investigation of the Mechanisms of Pulsed Electric Fields onInactivation of Enzyme: Lysozyme. Journal of Agricultural and Food Chemistry,2007, 55 (24), 9850-9858. Wei Zhao , Ruijin Yang , Qi Liang , WenbinZhang , Xiao Hua , and Yali Tang . Electrochemical reaction and oxidation oflecithin under pulsed electric fields (PEF) processing.Journal of Agricultural &Food Chemistry, 2012, 60 (49), 12204–12209. Wei Zhao, Ruijin Yang. Pulsed Electric FieldInduced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin. Foodand Bioprocess Technology, 2012, 5, 1706–1714. Wei Zhao, Ruijin Yang, Howard Q. Zhang, WenbinZhang, Xiao Hua, Yali Tang. Quantitative and real time detection of pulsedelectric fields induced damage on Escherichia coli cells and sublethallyinjured microbial cells using flow cytometry in combination with fluorescenttechniques. Food Control, 2011, 22, 3-4: 566-573. Wei Zhao, Ruijin Yang, Xueqian Shi, Kang Pan,Sha Zhang, Wenbin Zhang & Xiao Hua. Oxidation of oleic acid under pulsedelectric field processing. Food Research International, 2011,44, 1463-1467. Wei Zhao, Ruijin Yang, Mo Wang. Cold storagetemperature following pulsed electric fields treatment to inactivatesublethally injured microorganisms and extend the shelf life of green teainfusions. International Journal of Food Microbiology, 2009, 129, 2 Wei Zhao, Ruijin Yang. The effect of pulsedelectric fields on the inactivation and structure of lysozyme. FoodChemistry, 2008, 110, 334-343. Wei Zhao, Ruijin Yang. Effect ofhigh-intensity pulsed electric fields on the activity, conformation andself-aggregation of pepsin. Food Chemistry, 2009, 114, 777–781. Wei Zhao, Ruijin Yang, Rongrong Lu, Mo Wang,Ping Qian, Wade Yang. Effect of PEF on microbial inactivation andphysical–chemical properties of green tea extracts. LWT - Food Science andTechnology, 2008, 41, 425-431. Wei Zhao, Ruijin Yang, Sha Zhang. Lethal and sublethal injury and kinetics ofEscherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk bypulsed electric fields. Food Control, 2013, 32, 6-12. Wei Zhao, Guimin Xu, Ruijin Yang, WendyKatiyo. Preparation of casein phosphopeptides using a novel continuous processof combining an enzymatic membrane reactor with anion-exchange chromatography. Journalof Food Engineering, 2013, 117, 105-112. Wei Zhao, Vidya Iyer, Floirendo P. Flores,Erik Donhowe and Fanbin Kong. Microencapsulation of tannic acid for oral administrationto inhibit carbohydrate digestion in gastrointestinal tract.Foodand Function, 2013, 4(6):899-905. 《膜分离技术在食品发酵工业中的应用》（编著）参编 Raw Milk: Production, Consumption andHealth Effects ISBN: 978-1-61470-751-6 参编

美国专利：Method of Producing NanofibrillarCellulose with High Absorptivityto Fat and Cholate （US. 257,923） 一种作为可强力吸附油脂和胆盐的纳米纤维素纤维的制备方法 (201310716921.3) 一种采用非热杀菌技术生产液态蛋产品的方法（ZL.200610156016.7） 一种羽毛蛋白粉及其制备方法（ZL200910170082.3） 一种全利用对虾加工调味虾产品的方法（ZL200910025929.9） 一种发酵微波膨化鱼糜休闲食品及其生产方法（ZL201010257053.3） 一种有效杀灭高压脉冲电场处理食品中亚致死微生物延长货架期的方法 (2011103564267) 一种生鲜紫菜产品的制备方法 (201410214477X) 一种秸秆全利用制备低聚木糖、木质素和微晶纤维素的方法 (2014102359254) 一种膨胀率高、抗融性好、质感均一的冰淇淋的制备方法 (2014102131159) 一种低脂花生蛋白饮料及其制备方法 (2014102567399) 苯硼酸基团修饰大孔树脂的制备方法及其在莱鲍迪苷A和甜菊苷分离中的应用(2013101203278) 天山冻土中产低温中性蛋白酶菌株筛选及培养方法 (2012102287327)