学科方向：食品科学与工程，功能食品

所属院系：食品科学与技术国家重点实验室

研究方向

(1) 稻米、燕麦等谷物食品精深加工理论、技术与产业化

(2) 功能性食品蛋白质及肽类的制造与应用开发

(3) 功能因子(含益生菌)食品微纳颗粒的形成、稳定及缓控释技术及产品开发

(4) 食药同源资源的综合开发与应用

个人经历

赵强，男，湖北黄冈人，博士、研究员、博士研究生导师，澳大利亚 Monash University博士联培，江西省学术学科带头人，食品科学与资源挖掘全国重点实验室固定成员，南昌大学-领行未来食品创新研究院院长，江西省科技特派员(2015-)，江西省食品科学与技术学会理事，江西省微藻加工工程技术中心委员，多省市科技项目评审专家，教育部学位中心学位论文评审专家，Food Chemistry、Food Hydrocolloids、食品科学等20多个杂志审稿人。主要研究方向为食品加工与功能食品，研究领域涉及食品蛋白质加工与应用、谷物食品精深加工理论与技术、食品乳液及微胶囊、食药同源资源开发与综合利用，长期坚持产学研用紧密结合，深耕企业及产业科技赋能。目前，发表学术论文120余篇，其中以第一或通讯作者发表SCI论文60余篇。参与完成国家863科技计划、国家自然科学基金、江西省高新产业重大项目等课题 20来项。主持包括国家自然科学基金、江西省杰出青年基金、江西省科技支撑重点项目等国家、省部级项目10余项，以及与安琪酵母、完美、江西恒顶食品、江西天玉油脂、江西领行生物等企业合作横向课题多项。获江西省科技进步奖一等奖2项。

讲授课程

本科生课程《食品安全学》(双语)、《食品质量与安全课程设计》

研究生课程《食品干燥与保藏》

学术成就

1. 2023年江西省科学技术进步奖一等奖，早籼稻加工关键技术和装备创制与产业化应用，排名第4

2. 2024年江西省科学技术进步奖一等奖，高酸价米糠和碎米高值化利用及其精深加工关键技术与装备创制，排名第4

承担课题

主持(及参与)代表性科研项目：

1. 国家自然科学基金项目(32460588)，组氨酸调控食品蛋白水解物淀粉样组装对多酚稳态化作用机制研究，2025.1-2028.12, 32万，主持

2. 国家自然科学基金项目(31860451)，基于SDD技术的喷雾干燥对大米蛋白热聚集行为、结构与功能性质的关联影响机制及其定向调控，2019.1-2022.12, 40万，主持

3. 国家自然科学青年科学基金项目(31301436)，天然富硒大豆中硒-蛋白结合机制及其结构稳定性研究，2014.1-2016.12，21万，主持

4. 江西省营养与健康管理医学研究院重点项目(2023-ZDPY-03), 辣木叶功能活性成分、载体构建及其协同骨保护和治疗牙周炎机制研究, 2024.1-2026.12, 50万，主持

5. 江西省杰出青年人才基金项目(20192BCB23006)，物理加工效应协同酶法调控米渣蛋白肽功能活性及其作用机制与构效关系研究，2019.1-2021.12，30万，主持

6. 中央引导地方科技发展资金科技成果转移转化乡村振兴项目，竹笋浆、粉即食新产品开发关键技术与应用研究和基地示范，2025.1-2025.12，60万，主持

7. 江西省自然科学基金(20232BAB205075)，乳清分离蛋白纤维化自组装非共价调控多酚稳态化机制研究，2023.7-2026.6，10万，主持

8. 江西省科学院重大科技专项(院校联合项目，2018-YZD1-05)，功能性大米蛋白肽制备关键技术研究与应用开发，2017.12-2020.12, 50万，南昌大学方主持

9. 江西省科技支撑农业领域重点项目(20151BBF60041)，大米限制酶解-喷雾干燥开发系列婴幼儿速溶营养米粉及其中试研究，2015.1-2017.12，15万元，主持

10. 南昌大学江西省财政科技专项(ZBG20230418037)，基于蛋白-蛋白相互作用调控双蛋白增溶的分子机制及对胃肠消化的影响，2023.5-2026.4，10万，主持

11. 江西省自然科学基金项目(20142BAB213006)，米谷蛋白热聚集行为及微射流-蛋白酶联合解聚的分子机制研究，2014.1-2016.12，5万元，主持

12. 江西省科技厅“三区”科技特派员, 2015.01-2024.12, 19万，主持

13. 横向课题：马铃薯蛋白制备关键技术与中试研究(HX202404280001)，2024.6-2025.6, 100万，主持

14. 横向课题：胶原蛋白型可吸收医用缝合线(HX202111290006)，2021.11-2025.12, 100万，主持

15. 横向课题：酵母蛋白的消化、吸收规律及对肠道菌群的影响(HX202107260001), 2021.7-2023.6, 25万，主持

16. 横向课题：非遗传统食品文成桂山黄年糕地理标志产品工艺、申报与文化研究(HX202202280001)，2022.2-2024.12，20万，主持

17. 横向课题：药都药膳系列预制功能食品开发研究(HX202309280004)，2023.8-2026.7，300万，主持

18. 横向课题：螺旋藻功能组分的分离及特性研究(HX202306050003), 2023.6-2024.10, 25万，主持

19. 江西省重大科技研发专项(S2018ZDYFE0040)，早籼米以及碎米高值利用关键技术及产业化示范工程，2018.1-2020.12，1000万元，主要参与人；

20. 国家“十二五”国家863计划子课题(2013AA102203-5)，高生物利用度蛋白制备关键技术研究与开发，2013.1-2017.12，234万元，主要参与人；

21. 江西省高等学校科技落地计划项目，KJLD-13001，高纯度大米蛋白肽及其应用技术与产业化示范，2014.1-2016.12，100万元，主要参与人。

论文专著

近5年来以通讯作者发表一区SCI论文如下：

(1) Shu, W.; Shi, W.; Xie, H.; Wang, S.; Zhang, Q.; Ouyang, K.; Xiao, F.; Zhao, Q*. Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions. Food Chem., 2025, 479: 143732.

(2) Yang, S.; Tao, L.; Yan, Z.; Ouyang, K.; Zhang, Q.; Feng, Y.; Zhao, Q*. Role of heat pretreatment and transglutaminase treatment on the gelling properties of pea protein[J]. Food Bioscience, 2025, 66: 106166.

(3) Rong, L.; Ouyang, K.; Liu, M.; Xiao, F.; Chen, Y.; Woo, M. W.; Zhao, Q*. Valorizing pumpkin (Cucurbita moschata) seed meal into protein hydrolysates: Impact of different proteases on the structural, physicochemical, and functional properties. Food Bioscience 2025, 68: 106366.

(4) Ouyang, K.; Xie, H.; Xiong, H.; Zhao, Q*.; Wang, W. Modification of food protein fibrils: During and after fibrillization. Food Science and Human Wellness, 2025, DOI: 10.26599/fshw.2024.9250203

(5)  Ouyang, K.; Wang, Y.; Xie, H.; Feng, Y.; Xiong, H.; Zhao, Q*. Designing Ferulic Acid-Functionalized Dual Protein Conjugates: Process-Induced Changes, Structural Interplays, and Sustainable Calcium Fortification. Food Hydrocolloids, 2025, 160: 110824.

(6) Feng, Y.; Wang, Y.; Ouyang, K.; Xie, H.; Yan, Z.; Yang, S.; Xiong, H.; Zhao, Q*. Tailoring covalent order in ternary conjugates: A novel approach to enhancing chitosan films for food preservation. Food Hydrocolloids, 2025, 164:111207.

(7) Feng, Y.; Lai, S.; Ouyang, K.; Hu, H.; Hu, X.; Xiong, H.; Zhao, Q*. Impact of encapsulation conditions on V-type granular starch-curcumin complexes. J. Food Eng., 2025, 389:112402.

(8) Yan, Z.; Lai, S.; Yang, S.; Ouyang, K.; Feng, Y.; Hu, H.; Hu, X.; Xiong, H.; Zhao, Q*. Development of active gelatin-based films incorporating V-type granular starch-curcumin complex and ε-polylysine for short-term refrigerated preservation of salmon fillets. Food Hydrocolloids, 2025, 165, 111260.

(9) Zhong, J.; Xie, H.; Wang, Y.; Xiong, H.; Zhao, Q*. Nanofibrillated cellulose derived from rice bran, wheat bran, okara as novel dietary fibers: Structural, physicochemical, and functional properties[J]. Int. J. Biol. Macromol., 2024, 273(1): 132902.

(10) Xie, H.; Zhao, Y.; Ouyang, K.; Hu, H.; Feng, Y.; Xiong, H.; Zhang, Y.; Chen, Z.; Zhao, Q*. Yeast protein: In vivo gastrointestinal digestion and biochemical characteristics. Food Bioscience, 2024, 60:104494.

(11) Shi, W.; Zhang, T.; Xie, H.; Xing, B.; Wen, P.; Ouyang, K.; Xiao, F.; Guo, Q.; Xiong, H.; Zhao, Q*. Characterization and in vitro digestibility of soybean tofu: Influence of the different kinds of coagulant. Food Chem., 2024, 450:138984.

(12) Shi, W.; Xie, H.; Ouyang, K.; Wang, S.; Xiong, H.; Woo, M. W.; Zhao, Q*. The effect of rice protein-polyphenols covalent and non-covalent interactions on the structure, functionality and in vitro digestion properties of rice protein. Food Chem., 2024, 450:139241.

(13)  Shi, W.; Xie, H.; Ouyang, K.; Shi, Q.; Xiong, H.; Zhao, Q*. Enhancing the solubility and emulsion properties of rice protein by deamidation of citric acid-based natural deep eutectic solvents. Food Res. Int., 2024, 175:113762.

(14) Ouyang, K.; Xie, H.; Wu, K.; Xiong, H.; Zhao, Q*. Improving fermented milk products using pH-responsive whey protein fibrils: A case study on stirred yogurt. Food Bioscience, 2024, 60:104507.

(15) Ouyang, K.; Tao, Q.; Xie, H.; Guo, Q.; Rong, L.; Xiao, F.; Xiong, H.; Zhao, Q*. Effects of rice bran stabilization procedures and proteases on rice bran protein hydrolysates. Food Bioscience, 2024, 59:103922.

(16) Li, G.; Guo, Q.; Chen, Q.; Ouyang, K.; Xie, H.; Xiong, H.; Du, Y.; Zhao, Q*. Valorizing Arthrospira cell residues into polysaccharides: Characterization and application in yogurt. Food Chem., 2024, 461:140902.

(17) Ouyang, K., Xie, H., Wang, Y., Ning, F., Xiong, H., Qiang Zhao*. Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation. Food Hydrocolloids 2023, 142, 108819.

(18) Wang, S., Huang, F., Zhao, Y., Ouyang, K., Xie, H., Xiong, H., Zhang, Y., Chen, Z., Qiang Zhao*. Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior. Food Research International 2023, 174, 113572.

(19) Kefan Ouyang, Qian Chen, Hexiang Xie, Qin Zhang, Liling Tao, Hua Xiong, Yulan Du, Jiangang Yan, Xinliang Mao, Qiang Zhao*. Arthrospira cell residue valorization: A study on protein hydrolysate production by limited enzymatic hydrolysis. Food Bioscience, 2023, 56, 103264.

(20) Xie, H., Ouyang, K., Shi, W., Wang, W., Wang, Y., Xiong, H., Zhao, Q*. Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate. Food Hydrocolloids, 2023, 137, 108406.

(21) Xie, H., Zhang, L., Chen, Q., Hu, J., Zhang, P., Xiong, H., Zhao, Q*. Combined effects of drying methods and limited enzymatic hydrolysis on the physicochemical and antioxidant properties of rice protein hydrolysates. Food Bioscience, 2023, 52, 102427.

(22) Ouyang, K., Xie, H., Wang, Y., Woo, M. W., Chen, Q., Lai, S., Zhao, Q*. Whey protein isolate nanofibrils formed with phosphoric acid: Formation, structural characteristics, and emulsion stability. Food Hydrocolloids, 2023, 135, 108170.

(23) Xie, H., Wang, Y., Ouyang, K., Zhang, L., Hu, J., Huang, S., Zhao, Q*. Development of chitosan/rice protein hydrolysates/ZnO nanoparticles films reinforced with cellulose nanocrystals. International Journal of Biological Macromolecules, 2023, 236, 123877.

(24) Liqiong Zhang, Qian Xiao, Yong Wang, Juwu Hu, Hua Xiong, Q Zhao*. Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate. LWT, 2022, 153, 112415.

(25) Xie, H., Ouyang, K., Zhang, L., Hu, J., Huang, S., Sun, W., Zhao, Q*. Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight. International Journal of Biological Macromolecules, 2022, 210, 53-62.

(26) H. Xie, J. Huang, M. W. Woo, J. Hu*, H. Xiong, Q. Zhao*. Effect of cold and hot enzyme deactivation on the structural and functional properties of rice dreg protein hydrolysates, Food Chemistry, 2021, 345, 128784.

(27) Liqiong Zhang, Xianxin Chen, Yong Wang, Fanghua Guo, Song Hu, Juwu Hu*, Hua Xiong, Q Zhao*. Characteristics of rice dreg protein isolate treated by high pressure microfluidization without and with proteolysis. Food Chemistry, 2021, 358, 129861.

(28) He C, Hu Y, Wang Y, Liu Z, Liao Y, Xiong H, Zhao Q*. Design of water-soluble whole rice glutelin: The rendezvous of two rice subspecies, Japonica and Indica. Food Hydrocolloids, 2021, 110: 106148.

(29) He C, Hu Y, Woo M W, Xiong H, Zhao Q*. Effect of microbial transglutaminase on the structural and rheological characteristics and in vitro digestion of rice glutelin–casein blends. Food Research International, 2021, 139: 109832.

(30) Yang Liao, Yu Hu, Nan Fu, Juwu Hu, Hua Xiong, Xiao Dong Chen, Qiang Zhao*. Maillard conjugate of whey protein isolate-xylooligosaccharides for the microencapsulation of Lactobacillus rhamnosus: Protective effects and stability during spray drying, storage and gastrointestinal digestion. Food & Function, 2021, 12, 4034 - 4045.

(31) He C, Hu Y, Liu Z, Woo M W, Xiong H, Zhao Q*. Interaction between casein and rice glutelin: Binding mechanisms and molecular assembly behaviours. Food Hydrocolloids, 2020, 107: 105967.

(32) He C X, Hu Y, Wang Y, Liao Y, Xiong H, Selomulya C, Hu J W, Zhao Q*. Complete waste recycling strategies for improving the accessibility of rice protein films. Green Chemistry, 2020, 22(2): 490-503.

(33) Hu Y, He C, Jiang C, Liao Y, Xiong H, Zhao Q*. Complexation with whey protein fibrils and chitosan: A potential vehicle for curcumin with improved aqueous dispersion stability and enhanced antioxidant activity. Food Hydrocolloids, 2020, 104: 105729.

(34) Hu Y, He C, Zhang M, Zhang L, Xiong H, Zhao Q*. Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch. Food Hydrocolloids, 2020, 108: 105840