个人简介：2022年12月毕业于北京工商大学食品科学与工程专业，获工学博士学位；2017年6月毕业于北京工商大学食品科学专业，获工学硕士学位。2023年4月以高层次人才引进到昆明理工大学食品科学与工程学院工作。

主持的研究项目：

(1)云南省基础研究计划项目-面上项目, 202401CF070101, 2024-03至2027-02, 10万元,主持

(2)昆明理工大学“双一流”创建联合专项-面上项目, 202301BE070001-045, 2023-12至2026-11, 20万元,主持

(3)大理州科技局“科技支撑乡村振兴”项目，20252904C030004, 2025-04至2027-03, 3万元，主持

代表性成果：

[1]Jie Zhang, Wenguan Zhang, Jia Hao, Xiaoyu Li, Duoxia Xu*, Yanping Cao*.In vitrodigestion of solid-in-oil-in-water emulsions for delivery of CaCO₃. Food Hydrocolloids, 2022, 129: 107605.

[2]Jie Zhang, Duoxia Xu, Yanping Cao*. Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes. Food Research International, 2022, 164 (112370).

[3]Jie Zhang, Gongwei Li, Duoxia Xu, Yanping Cao*. Stability, microstructure, and rheological properties of CaCO₃S/O/W calcium-lipid emulsions. Foods, 2021, 10(9): 2216.

[4]Jie Zhang, Yanping Cao*, Duoxia Xu*. Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions. Frontiers in Nutrition; 2022, 9(1090827).

[5]Jie Zhang, Gongwei Li, Duoxia Xu, Yanping Cao*. Enhancing the Dispersion stability and sustained release of S/O/W emulsions by encapsulation of CaCO₃droplets in sodium caseinate/xanthan gum microparticles. Foods, 2022, 11(18): 2854.

[6]Jie Zhang, Gongwei Li, Duoxia Xu, Yanping Cao*. The improvement of dispersion stability and bioaccessibility of calcium carbonate by Solid/Oil/Water (S/O/W) Emulsion. Foods, 2022, 11(24): 4044.

[7]张杰,李功伟,许朵霞,曹雁平.酪蛋白酸钠-明胶制备S/O/W乳状液的稳定性,中国食品学报, 2022, 22(02): 65-76.

[8] Lingyan Wang, Siyu He, Surui Wu,Jie Zhang*, Sun Liping.Effect ofPhlebopus portentosuspolysaccharide onretrogradation ofcornstarch.Journal of Food Science, 2025,70575.

[9]王灵艳,李加鹏,吴素蕊,张洹瑞,庄永亮,孙丽平,张杰*.暗褐网柄牛肝菌多糖的结构表征及体外抗氧化活性研究,食品研究与开发, 2026 ,47 (04) : 49-57.

招生专业：

食品科学与工程，生物与医药

电子邮箱：

zjzxw722@163.com