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International Journal Food Physics

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fpp Part-time Researchers

Name：Ding Qing-zhi
Title: Associate Professor
Tutor qualification: PhD supervisor
Telephone number: 86-159****3457
E - mail：dingqingzhi@ujs.edu.cn
Address： School of Food & Biological Engineering, Xuefu Road 301, Zhenjiang, Jiangsu, China

 

Education:Ph.D.2008, Jiangsu Univ., China
     B.S. 1999, Shandong Light Industries College
Professional Experience:2009 - Present ,School of Food and Biological Engineering, Jiangsu Univ., China, Lecture, Associate Prof
   2013 -2018 Post doctorate eg. of  Agri. Eng., Jiangsu Univ.
Scientific Research Field:Analysis and detection on quality of food and agricultural product, Physical processing of food such as the ultrasonic- assisted extraction of active ingredients in natural products, functional peptide preparation by ultrasonic assisted enzymatic, artificial aging of wine & the development of above processing equipment.
Social academic post & honor:Deputy General Manager of Jiangsu Weilou Biological Technology Co.,Ltd
Teaching courses:Advanced Instrumental Analysis for doctoral students
 Food standards and regulations and Novel instrumental analysis for graduate students
   Spectral analysis and development for undergraduate students
Published papers:More than 20 papers & books have been published. Selected Publications as follows:
 1.Ricardo A. Wu, Qingzhi Ding, Litao Yin, Xiuwei Chi, Nianzhen Sun, Ronghai He⁎, Lin Luo, Haile Ma, Zhikun Li. Comparison of the nutritional value of mysore thorn borer (Anoplophora chinensis) and mealworm larva (Tenebrio molitor): Amino acid, fatty acid, and element profiles.Food ChemistryVolume 3231 September 2020
 2.Ricardo A. Wu , Qingzhi Ding, Huijia Lu, Haochen Tan, Nianzhen Sun, Kai Wang, Ronghai He, Lin Luo, Haile Ma, Zhikun Li.Caspase 3-mediated cytotoxicity of mealworm larvae (Tenebrio molitor) oil extract against human hepatocellular carcinoma and colorectal Adenocarcinoma.Journal of Ethnopharmacology.Volume 250, 25 March 2020, 112438
 3.Qingzhi Ding, Ricardo Antonio Wu-Chen, Qi Wu, Hanfei Jiang , Ting Zhang , Lin Luo, Haile Ma*, Shiqiao Ma and Ronghai He. Kinetics of Ultrasound-assisted Extraction of Flavonoids and Triterpenes and Structure Characterization of Chinese Northeast Black Bee Propolis. Chiang Mai J. Sci. 2019; 46(1): 72-92.
 4.Qingzhi Ding Hanfei Jiang Yuxin Chen Lin Luo Ronghai He Haile Ma. Ricardo A. Wu-Chen Ting Zhang. Influence of nitrogen protection on the extraction yield and antioxidant activities of polyphenols by ultrasonic-assisted extraction from rapeseed meal. Journal of Food Process Engineering:2019.42(5) :13104
 5.Qingzhi Ding, Ricardo A. Wu,Litao Yin,Weiwei Zhang,Ronghai He,Ting Zhang, Hanfei Jiang,Lin Luo, Haile Ma,Chunhua Dai. Antioxidation and memory protection effects of solid-state fermented rapeseed meal peptides on D-galactose-induced memory impairment in aging-mice.J Food Process Eng. : 2019. 42(5) : 13145
 6.Qingzhi Ding, Ting Zhang, Shuai Niu, Feifan Cao, Ricardo AntonioWu-Chen, LinLu, Haile Ma. Impact of ultrasound pretreatment on hydrolysate and digestion products of grape seed protein. Ultrasonics Sonochemistry, 2018, 42: 704-713.
 7.DING Qing-zhi, CHEN Yu, CHEN Ting-ting, ZOU Ren-ying, LUO Lin, MA Shi-qiao, MA Hai-le. Chemical Properties of Ethanol Extracts of Northeast-China Black Bee Propolis [J].Modern Food Science and Technology [J].2017, 33 (4):134-140.
 8.Ding Qingzhi, Wu Chen Ricardo Antonio, Jiang Hanfei, Zhang Ting, Luo Lin, Ma Haile, Dai Chunhua, Ma Shiqiao, he Ronghai. Kinetic study on ultrasonic assisted extraction of flavonoids and triterpenoids from bee propolis in Northeast China [a]. Chinese Institute of food science and technology, American Institute of food technology. 2017 Chinese food science and technology Abstracts of papers of the 14th annual meeting of the society of science and technology and the 9th China food industry forum [C]. 2017:2
 9.Ding Qingzhi, Zhang Zhien, Tan Songyan, Wang Chun, Xiong Zhiyu, Ma Haile. Preliminary study on ultrasonic aging of propolis wine [J]. Food industry, 20173811:204-207
   10.Jiang Hanfei; Ding Qingzhi; Luo Lin; Ma Haile. Analysis of phenolic acid composition and volatile components in propolis from different origins [a]. Chinese Institute of food science and technology, American Institute of food technology. 2017 14th annual meeting of China Food Science and technology society and 9th high level Forum on Chinese food industry [C] ].2017:2
Main scientific research projects:1.Highly appreciation to the National Key R&D Program of China: Research, development and demonstration of key technologies for preparation of microalgae edible oil and utilization of algae residue (2018YFD0401105)
 2.Research on the key technology of green / physical field sterilization of instant food seasoning (2016YFD0400705-04)
 3.Jiangsu Planned Projects for Postdoctoral Research Funds: Rapid discrimination of propolis based on multidimensional characteristics analysis (1302013A).
 4.Scientific Research Initial Fund from Jiangsu University for Senior Professionals: Research on the key technology of red Wine aging.
 5.The open project of state key laboratory of Physical Processing of Agricultural Products.
 6.Jiangsu Provincial Special fund project on transformation of scientific & technological achievements: key technology on production of functional peptide from oil meal & development of products (BA2008100), Jiangsu Department of Science & Technology (JDST), 2008-2011.
 7.A Branch of “Technology & Equipment of Food Non-thermal Processing” of Key Program of National 863 Plan : High Magnetic Equipment & Treatment Technique (2007AA100400), 2007.10-2010.10.
 8.A Branch of “Technology & Equipment of Food High Effective Separation” of Key Program of National 863 Plan: Technology Integration for Preparing Functional Peptide with High Purity”(2007AA100404), 2007.10-2010.10.
   9.National 863 Plan: Preparation of Wheat Germ Peptide with Function of Reducing Blood Pressure Based on Coupling Technique of Ultrasonic Assisted Zymohydrolysis & Membrane Separation(2007AA10Z321), 2007-2010, Ministry of Science & Technology of the People’s Republic of China
Patents:Applied for 8 invention patents about the preparation of protein & polypeptide and wine, 5 of them have been authorized.
Scientific Research Achievements & Awards:2016-2017 first prize of scientific research achievements of Shennong China Agricultural Science and Technology Award
   Supercritical CO2 extraction and technology integration of food functional factors won the science and technology award of China Light Industry Federation
Number of students:1. Number of supervised masters and Ph.D.
- 6
2. Number of supervised undergraduates
- More than 100
Update date:August 1,2020
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