Education

September 2013-June 2017, Qingdao Agricultural University, Food Quality and Safety, Bachelor of Engineering.

September 2017-June 2020, Northeast Agricultural University, Food, Oil and Plant Protein Engineering, Master of Engineering.

September 2020-June 2023, Northeast Agricultural University, Food, Oil and Plant Protein Engineering, Doctor of Engineering.

February 2022-February 2023, Wageningen University, Bio-based Chemistry and Technology, Jointly Trained Doctor.

Professional Experience

From September 2023 to present, School of Food and Bioengineering, Jiangsu University, Lecturer.

Scientific Research Field

1) Construction and characterization of protein-based nano-delivery systems;

2) Study on the mechanism of protein self-assembly.

Social academic post and honor

l Served as a reviewer for Food Chemistry, LWT- Food Science and Technology, Frontiers in Sustainable Food Systems and other journals.

l Member of the Third Youth Editorial Board of “Food Research and Development”.

l Second Prize in the Chinese Teaching Competition of the School of Food and Bioengineering (2024).

Teaching Courses

Undergraduate: Food Nutrition

Published papers

I have participated in the publication of more than 30 papers, and published 15 papers as the first author, 10 of which were indexed by SCI (Q1). Some representative papers are as follows:

[1] Zhong M, Sun Y, Qayum A, et al. Research progress in soybean lipophilic protein (LP): Extraction, structural, techno-functional properties, and high-performance food applications[J]. Trends in Food Science & Technology, 2024: 104440.

[2] Zhong M, Xie F, Zhang S, et al. Preparation and digestive characteristics of a novel soybean lipophilic protein-hydroxypropyl methylcellulose-calcium chloride thermosensitive emulsion gel[J]. Food Hydrocolloids, 2020: 105891.

[3] Zhong M, Sun Y, Sun Y, et al. Sodium Dodecyl Sulfate-Dependent Disassembly and Reassembly of Soybean Lipophilic Protein Nanoparticles: An Environmentally Friendly Nanocarrier for Resveratrol[J]. Journal of Agricultural and Food Chemistry, 2022. (封面论文）

4] Zhong M, Sun Y, Sun Y, Fang L, Wang Q, Qi B, Li Y. Soy lipophilic protein self-assembled by pH-shift combined with heat treatment: Structure, hydrophobic resveratrol encapsulation, emulsification, and digestion. Food Chemistry, 2022, 17:133514.

[5] Zhong M, Sun Y, Song H, Liao Y, Qi B, Li Y. Dithiothreitol-induced reassembly of soybean lipophilic protein as a carrier for resveratrol: Preparation, structural characterization, and functional properties. Food Chemistry, 2022, 18:133964.

[6] Zhong M, Sun Y, Sun Y, et al. Dynamic gastric stability and in vitro lipid digestion of soybean protein isolate and three storage protein-stabilized emulsions: Effects of ultrasonic treatment[J]. Food Research International, 2021: 110666.

Main Scientific Research Projects

[1] National Natural Science Foundation of China Youth Natural Science Fund Project, entitled "Analysis of the dynamic evolution mechanism of soybean lipophilic protein conformation induced by pH shift and encapsulation characteristics", 2025.01-2027.12, Principal Investigator.

[2] National Natural Science Foundation of China General Project, entitled "Analysis of soybean oil body membrane structure and functional structure-activity relationship", ranked third, participated.

[3] Heilongjiang Natural Science Foundation Project, entitled "Study on the transport and regulation mechanism of soybean self-assembled oil body emulsion", ranked fourth, participated.

Patents

[1] A method for preparing functional powdered oil. No. 201811121536.3. Authorization date: 2022-04-15. Applicants: Qi Baokun, Li Yang, Zhong Mingming, Sun Yufan, Hu Miao, Zhu Jianyu, Wang Huan, Zhang Shuang. (Authorized)

Scientific Research Achievements and Awards

None.

Number of postgraduates under supervision

None.

Number of supervised masters and Ph.D.

None.

Number of supervised undergraduates

Guide an undergraduate student on his graduation project.

The above information updated

Mar., 2025