个人简介
吉林大学食品科学与工程学院副教授，硕士生导师。目前科研兴趣主要集中在农副产品和天然可食用资源（林蛙）的深度开发与利用，乳清蛋白的综合利用，硒元素的营养功能机制和转基因食品安全评价等。主持或参加国家农业农村部、吉林省科技厅、吉林省教育厅、校级科研和企业横向项目等10多项。目前已在国内外学术期刊上发表科研论文50余篇，其中SCI论文40余篇，包括LWT, Journal of Functional Foods, Nutrients，Food Bioscience杂志等。参与2部专业书籍的撰写。受邀审稿杂志包括《Trends in Food Science & Technology》《Molecular Nutrition and Food Research》《Food Hydrocolloids》《Food Research International》《Phytotherapy Research》《Journal of Functional Foods》等。
教育背景
2015.05，马里兰大学-帕克分校，营养与食品科学，博士
2009.07 ，哈尔滨工业大学，食品科学与工程，学士
工作经历
2019.09-至今，吉林大学食品科学与工程学院，副教授
2015.12-2019.09，吉林大学食品科学与工程学院，讲师
承担课程
《食品生物化学》《食品试验优化设计与分析》《食品免疫学》《食品质量与安全专业英语》《食品工艺实习》等
指导学生获奖情况
2020.09 指导学生参加2020年吉林大学大学生创新创业大赛校赛互联网＋大赛，荣获校级银奖
2019.08，指导学生参加QUIZ BOWL 2019食品专业学生知识竞赛，荣获国家三等奖
2018.05，指导学生参加吉林大学第四届“互联网+”大学生创新创业大赛，荣获校级三等奖
2017.07，指导学生参加吉林大学第三届“互联网+”大学生创新创业大赛，荣获校级二等奖
科研项目
2020.10-2022.09，RNAi干扰转基因玉米的安全评价，农业农村部（开放课题），负责人
2020.01-2022.12，油莎豆非油组分分离提取及深加工关键技术和新产品开发，吉林省科技厅，参加人
2019.06-2020.12，植物源核酸快速提取试剂盒的研制，企业横向，负责人
2019.06-2019.12，林蛙卵主要功能成分的功效机制及产品开发，中央高校基本科研专项，负责人
2018.11-2019.10，新型转基因生物非期望效应安全评价，农业农村部（开放课题），负责人
2018.03-2021.02，特色营养豆油的开发，企业横向，负责人
2018.01-2019.12，林蛙皮活性肽对运动和记忆功能的影响及其酸奶产品的研发，吉林省教育厅，负责人
2017.11-2018.10，新型转基因生物非期望效应安全评价，农业农村部（开放课题），负责人
2016.06-2016.12，乳清蛋白作为食品药品包埋材料的研究及应用，青年教师预研究项目，负责人
专利
赵昌辉，覃良云，周倩玺，冯潇和张铁华.一种蒸参水奶盖饮品及制备方法，申请公布号：CN111616225A；公布日：2020.09.04
白慧卷，赵昌辉，张铁华和闫海洋. 一种具有抗氧化抗衰老补钙功能的富硒营养粉的制备方法，申请公布号：CN110693015A；公布日：2020.01.17
近期论文
查看导师最新文章
（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）
Nan Chen, Changhui Zhao* and Tiehua Zhang*. Selenium transformation and selenium-rich foods. Food Bioscience. (In press)
Xiaoyun He，Shujuan Zheng，Yao Sheng，Jia Xu，Wentao Xu，Kunlun Huang* and Changhui Zhao*. Chlorogenic acid ameliorates obesity by preventing energy balance shift in high-fat diet induced obese mice. Journal of the Science of Food and Agriculture 2020.
Dan Wang, Tiehua Zhang, Haiqing Ye, Hongwei Hao, Hongxing Zhang and Changhui Zhao*. In vitro probiotic screening and evaluation of space-induced mutant Lactobacillus plantarum. Food Science & Nutrition, 2020.
Changhui Zhao and Tolulope Joshua Ashaolu*. Bioactivity and safety of whey peptides. LWT Food Science and Technology， 2020.
Changhui Zhao, Jihong Li, Nan Chen, Huijuan Bai, Luheng Qu, Yang Yang, Haiqing Ye, Han Xiao, Haiyang Yan* & Tiehua Zhang*. Antioxidant activity and transcriptomic analysis of Se-enriched mushroom of Pleurotus citrinopileatus. International Journal of Medicinal Mushrooms. 2020, 22（8）:755 – 762.
李馨蕊，刘力钰，杨扬，侯萍萍，赵禹彤，张铁华和赵昌辉*. 一种传统腊肉的理化、微生物与风味特性分析. 肉类研究. 2020, 34（1）：32-36.
Zongyong Shi, Shiying Zou, Chao Lu, Boze Wu, Kunlun Huang, Changhui Zhao* and Xiaoyun He*. Evaluation of reproductive toxicity of Cp4-epsps transgenic soybean in Sprague-Dawley rats. GM Crops & Food Biotechnology in Agriculture and the Food Chain, 2019,10(3)：181-190.
Changhui Zhao, Chao Zhao，Haiqing Ye, Chunyu Xi, Zhengping Zou, Xinhui Zhou, Pingping Hou and Tiehua Zhang*. Hypolipidemic activity of the low-cholesterol ovum oil of Rana Chensinensis and phytosterol（stigmasterol）in Sprague-Dawley rats. Journal of Zhejiang University-Science B. 2019, 20(7):613-616.
Yao Sheng#, Changhui Zhao#, Shujuan Zheng, Xiaohong Mei, Kunlun Huang, Guoyi Wang* and Xiaoyun He*. Anti-obesity and hypolipidemic effect of water extract from Pleurotus citrinopileatus in C57BL/6J mice. Food Science & Nutrition. 2019, 7:1295–1301.
Xinhui Zhou, Hao Wang, Cuina Wang, Chao Zhao, Qian Peng, Tiehua Zhang* and Changhui Zhao*. Stability and in-vitro digestibility of beta-carotene nanoemulsion fabricated with different carrier oils. Food Science & Nutrition. 2018, 00:1–8.
Tiehua Zhang, Yang Yang, Yuan Liang and Changhui Zhao*. Beneficial effect of intestinal fermentation of natural polysaccharides. Nutrients. 2018, 10(8), 1055.
Yingyan Han#, Changhui Zhao#, Xiaoyun He, Yao Sheng, Tianshi Ma, Zhifan Sun, Xueying Liu, Chaojie Liu, Shuangxi Fan*, Wentao Xu and Kunlun Huang*. Purple lettuce (Lactuca sativa L.) attenuates metabolic disorders in diet induced obesity. Journal of Functional Foods. 2018, 45:462-470.
Changhui Zhao#*, Xue Shen# and Mingruo Guo. Stability of lutein encapsulated whey protein nano-emulsion during storage. PLoS ONE 13(2): e0192511.
Quanbo Chi, Guoyi Wang, Yao Sheng, Wentao Xu, Pengfei Shi, Changhui Zhao* and Kunlun Huang*. Ethanolic extract of golden oyster mushroom, pleurotus citrinopileatus (agaricomycetes) alleviates metabolic syndrome in diet-induced obese mice. International Journal of Medicinal Mushrooms, 2017, 19(11):1001-1008.
Changhui Zhao and Thomas. W. Castonguay*. Effects of free access to sugar solutions on the control of energy intake. Food Reviews International, 2016, 33(2):105–122.
Changhui Zhao*, Huawei Zeng, Ryan T. Y. Wu, Wen-Hsing Cheng*. Loss of selenium-binding protein 1 decreases sensitivity to clastogens and intracellular selenium content in HeLa cells. PLoS ONE. 2016, 11(7): e0158650.
参编书籍
Kelsey M. Mangano, Yihong Bao and Changhui Zhao. "Chapter 5. Nutritional properties of Whey protein." 《Whey protein production, chemistry, functionality and applications》 1st Edition. US: WILEY February 2019 DOI: 10.1002/9781119256052.ch5
Changhui Zhao and Thomas. W. Castonguay. "Chapter 20. Selenium binding protein 1: a moonlighting protein." 《Foods in Dietary Supplements in the Prevention and Treatment of Disease in Older Adults》1st Edition. US: Academic Press 2015: 203-211
学术兼职
吉林省动物副产物高值化利用工程技术研究中心副主任，吉林省微量元素科学研究会理事，吉林省硒元素研究与应用委员会委员。
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