Education

Jiangsu University, Food Science, Ph. D. 2009.09~2012.06

Chinese Academy of Inspection and Quarantine, Joint cultivation M. S. and Ph. D. 2007.09~2012.03

Jiangsu University, Food Science, M. S. 2006.09~2009.06

Shandong Normal University, Food Science and Engineering, B. S. 2002.09~2006.06

Professional Experience

School of Food and Biological Engineering, Jiangsu University, Associate professor, 2012.06~now

Shandong Yuwang Industrial Co., Ltd. Postdoctor, 2023.04~now

University of Leeds, School of Food Science and Nutrition, Visiting research fellow, 2019.06~2019.09

Zhenjiang Entry-exit Inspection Quarantine Bureau, Postdoctor, 2015.12~2019.06

Scientific Research Field

[1]     Physiological activity and metabolic mechanism of dietary functional factors

[2]     Development and technological innovation of functional food ingredients

[3]     Food precision nutrition and intelligent manufacturing

[4]     Food quality inspection and control

Social academic post and honor

Registered dietitian of Chinese Nutrition Society

Teaching Courses

Health Management, Literature Retrieval and Scientific Paper Writing, Food Biochemical Analysis, Modern Instrumental Analysis, Appreciation of Chinese Cuisine Culture

Published papers

[1]     Xiang Xiao, Xiaodong Li, Juan Bai, Songtao Fan, Maria Daglia, Jiaying Li, Yiwei Ding, Yanshun Zhang and Yansheng Zhao*. Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1 [J]. Food & Function, 2024, 15(8):4276-4291.

[2]     Yansheng Zhao, Mei Xiao, Aya Samy Eweys, Juan Bai, Osama M. Darwesh, Xiang Xiao*. Cinnamaldehyde alleviates the oxidative stress of Caenorhabditis elegans in the presence of lactic acid [J]. Plant Foods for Human Nutrition, 2023, 78: 683–690.

[3]     Yansheng Zhao, Xinmeng Tong, Xuemei Wu, Juan Bai, Songtao Fan, Ying Zhu, Jiayan, Zhang, Xiang Xiao*. Metabolomics reveal the regulatory effect of polysaccharides from fermented barley bran extract on lipid accumulation in HepG2 cells [J]. Metabolites, 2023, 13, 223.

[4]     Yansheng Zhao, Xuemei Wu, Ranhui Meng, Yaoguang Gu, Xiang Xiao*. Phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1 [J]. Food Biotechnology, 2022, 36 (3): 266-282.

[5]     Yansheng Zhao, Aya Samy Eweys, Jiayan Zhang, Ying Zhu, Juan Bai, Osama M. Darwesh, Haibo Zhang, Xiang Xiao*. Fermentation affects the antioxidant activity of plant-based food material through the release and production of bioactive components [J]. Antioxidants, 2021, 10, 2004.

[6]     Xiang Xiao, Yurong Zhou, Cui Tan, Juan Bai, Ying Zhu, Jiayan Zhang, Xinghua Zhou, Yansheng Zhao*. Barley β-glucan resist oxidative stress of Caenorhabditis elegans via daf-2/daf-16 pathway [J]. International Journal of Biological Macromolecules, 2021, 193: 1021-1031.

[7]     Yansheng Zhao, Chao Wu, Ying Zhu, Chenguang Zhou, Zhiyu Xiong, Aya Samy Eweys, Hongbin Zhou, Ying Dong, Xiang Xiao*. Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1 [J]. Food Research International, 2021, 139: 109808.

[8]     Yansheng Zhao, Chao Wu, Juan Bai, Jie Li, Ke Cheng, Xinghua Zhou, Ying Dong, Xiang Xiao*. Fermented barley extracts with Lactobacillus plantarum dy-1 decreased fat accumulation of Caenorhabditis elegans in a daf-2-dependent mechanism [J]. Journal of Food Biochemistry, 2020, 44(11): e13459.

[9]     Andrea Araiza-Calahorra, Yunqing Wang, Christine Boesch, Yansheng Zhao, Anwesha Sarkar. Pickering emulsions stabilized by colloidal gel particles complexed or conjugated with biopolymers to enhance bioaccessibility and cellular uptake of curcumin [J]. Current Research in Food Science. 2020, 3:178-188.

Main Scientific Research Projects

[1]     National Natural Science Foundation of China: Molecular mechanism of barley insoluble bound phenolics regulating redox homeostasis in colonic epithelial cells through Nrf2/HO-1

[2]     Postdoctoral Science Foundation Project of China: The effect of lactic acid bacteria fermented soybean dietary fiber on colon mucus barrier

[3]     Key Research and Development Project of Zhenjiang: Research on key technology for improving the taste quality of barley bran

[4]     Technology Development Project Funded by Enterprises: Key technology of microbial modification of soybean soluble dietary fiber

[5]     Technology Development Project Funded by Enterprises: Key technology of barley bran quality improvement based on solid state fermentation

Patents

[1]     Screening, preparation and application of a fermented barley protein with lipid-lowering activity. ZL 202111389926.0

[2]     A method for increasing the contents of β-glucan and polyphenol in barley bran by solid fermentation with lactic acid bacteria, and application of fermentation products. ZL 202211063978.3

Scientific Research Achievements and Awards

Second Prize of Science and Technology Progress Award, China National Light Industry Council

Number of postgraduates under supervision

6

Number of supervised masters and Ph.D.

5

Number of supervised undergraduates

27

The above information updated

2025/2/27