Education 2009/09-2012/12：Doctor's Degree in the School of Food Science and Technology, Food Science and Technology Department at Nanjing Agricultural University-P.R of China. 2003/09-2006/03: Master’s Degree in the School of Food Science and Technology, Food Science, Department at Jiangnan University (Formerly Wuxi University of Light Industry)-P.R of China. 1999/09-2003/06: Bachelor’s Degree in the School of Food Engineering at Zheng Zhou University -P.R of China. Professional Experience 2006/04- Today: Appointed as Associate Researcher of Food Scientist at the Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing - Jiangsu Province-P.R China. Scientific Research Field 1.Efficient utilization of agricultural resources. 2.Study on the functional active ingredients in fruits and vegetables. 3.Comprehensive Utilization of By-products in Agricultural Products Processing Social academic post and honor 1.National Dendrobium candidum industry technology innovation strategic alliance,specially appointed experts; 2.National Selenium-rich Agricultural Products Industry Technology Innovation Strategic Alliance, specially appointed experts. 3.Deputy Committee of Jiangsu Academy of Agricultural Sciences Committee ofJiusan Society 4.In 2018, awarded "Advanced Individual in Social Work" by the Central Committeeof the Jiusan Society. 5.In 2017, awarded "Advanced Individual in Social Work" by Jiangsu Provincial Committee of Jiusan Society. Teaching Courses Published papers 1.Jin Feng, Huiqing Xu, Lixia Zhang, Hua Wang, Songbai Liu, Yujiao Liu, Wanwei Hou, and Chunyang Li*. Development of Nanocomplexes for Curcumin Vehiculization Using Ovalbumin and Sodium Alginate as Building Blocks: Improved Stability, Bioaccessibility, and Antioxidant Activity. Journal of Agricultural and Food Chemistry,2019,67:379-390. 2.Linlin Fan, Ying Wang, Pujun Xie, Lixia Zhang, Yahui Lia, Jianzhong Zhou*. Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation[J].Food Chemistry,2019, 275 :299–308. 3.Wu-Yang Huang*, Lin Fu, Chun-Yang Li, Li-Ping Xu, Li-Xia Zhang, and Wei-Min Zhang*. Quercetin, Hyperin and chlorogenic acidimprove endothelial function by antioxidant, antiinflammatory and ACE Inhibitory effects. Journal of food science, 2017,82(5):1239-1246. 4.Zheng Yan, Chunyang Li,Wuyang Huang, Lixia Zhang*. Synthesis technology and benzoylation cyanidin-3-glucoside catalyzed by lipase and structural characterization. Acta agriculturae zhejiangensis, 2017,29(6):1001-1008. 5.Zheng Yan, Chunyang Li, Lixia Zhang, Qin Liu, Shiyi Ou, Xiaoxiong Zeng. Enzymatic Acylation of Anthocyanin Isolated from Black Rice with Methyl Aromatic Acid Ester as Donor: Stability of the AcylatedDerivatives. J. Agric. Food Chemistry, 2016, 64 (5):1137–1143. 6.Zhang Lixia, Zhou Jianzhong, Huang Kaihong, Gu Zhenxin*. Protective Effect of Blackberry Anthocyanins against Hydrogen Peroxide Induced Damage in Human Umbilical Vein Endothelial Cells. Food Science. 2013,34(13):257-261. 7.Zhang Lixia, Zhou Jianzhong,Gu Zhenxin*, Huang Kaihong, Liu Xioali. Differen organic acids on copigmentation effects of blackberry anthoeganins. Food and Fermentation Industry. 2013,39(6):105-110. 8.Doctor's Degree Dissertation’s title (Nanjing 2012): Degradtion and copigmentation of blackberry anthocyannins and their antioxidant activity 9.Lixia Zhang, Jianzhong Zhou, Hongjin Liu, Zhenxin Gu. Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity[J]. European Food Research and Technolgy, 2012, 235:637–645. 10.Zhang Lixia, Zhou Jianzhong, Gu Zhenxin* Huang Kaihong. Study on Isolation, Purification and Antioxidant Activity of Blackberry Anthocyanins.jiangsu agricultural sciences. 2012,40(8):244-247. 11.Zhang Lixia, Zhou Jianzhong, Gu Zhenxin*. Response surface Optimization of enzymatic treatment to increase blackberry juice yield using two commercial enzymes and its effect evaluation. Transactions of the Chinese Society of Agricultural Engineering, 2010, 26(10):372-375. 12.Zhang Lixia, Zhou Jianzhong, Huang Kaihong et al. Effects of the coating composite of chitosan and nano-SiOx on postharvest quality and physiology of strawberry. Jiangsu journal of agriculture sciences, 2010, 26(1):152-156. 13.Zhang Lixia, Zhou Jianzhong, Huang Kaihong et al. Experimental study on spray drying of blackberry powder. Science and technology of food industry.2010,4:266-268. Main Scientific Research Projects Patents 1.A Extraction Method of Cyanidin Anthocyanin from Mulberry Wine Residues (No. ZL201510679675.8), National Patent for Invention, Announcement day 2018/01/29. 2. A Kind of Dendrobium Candidum Sorghum Wine and Its Production Technology (No. ZL201510989785.4), National Patent for Invention, Announcement day 2018/02/14. 3. A Kind of Production Technology of a Herbal Tea Beverage from Dendrobium officinale and Its Products (No.ZL201510817440.0), National Patent for Invention, Announcement day 2018/12/03. 4. A Method for Extracting Malanin Anthocyanins from Blueberry (No.ZL201210440826.0)， National Patent for Invention, Announcement day 2014/09/17. 5. A Blackberry Anthocyanin Microcapsule and Its Preparation Method (No.ZL201110440469.3), National Patent for Invention, Announcement day 2013/06/19. 6. A Compound Biofilm Agent and Its Application in Blueberry Preservation (No.ZL201210427758.4), National Patent for Invention, Announcement day 2013/10/09. 7. A Kind of Production Technology of a Blueberry Puer Herbal Tea Beverage and Its Products (No.ZL201310219056.1),National Patent for Invention, Announcement day 2016/01/06. 8. A Selenium-enriched Nutritional Biscuit from Mulberry Wine Residues and Its Production Method (CN201811388047.4), National Patent for Invention, filing date 2018/11/21. 9.A kind of Dendrobium candidum mulberry wine and its production technology (CN201611225071.7), National Patent for Invention, filing date 2016/12/27. 10. A kind of mulberry blueberry wine and its production technology (CN201810295302.4)，National Patent for Invention, filing date 2018/04/04. 11. A Strawberry Wine and Its Production Technology (CN201810293791.X), National Patent for Invention, filing date 2018/04/04. 12. A Kiwifruit Wine and Its Production Technology (CN201810295321.7), National Patent for Invention, filing date 2018/0404. Scientific Research Achievements and Awards 2018/12: Second Prize of Science and Technology Progress Award of China Business Federation 2015/03: Second Prize of Science and Technology Award of Jiangsu Academy of Agricultural Sciences Number of postgraduates under supervision One Number of supervised masters and Ph.D. Two Number of supervised undergraduates Fifteen The above information updated Apr.2019 | 