一、学习工作经历

2012.09 - 2016.07河南科技学院新科学院，食品质量与安全专业，学士

2017.09 - 2020.07河南科技学院/食品学院，农产品加工与贮藏专业，硕士

2020.09 – 2025.06江南大学/食品学院，食品科学与工程专业，博士

2025.09 -至今，新乡学院生物工程学院，讲师

二、科研项目

国家自然科学基金（面上项目）：基于诱导蛋白质交联形成网状结构改善荞麦馒头品质的研究（32072253），参与。

三、代表性论文、专利、论著等

1.Jiang, Zhao-Jing; Guo, Xiao-Na; Zhu, Ke-Xue*. Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality. Food Chemistry. 2025, 464, 141915

2.Jiang, Zhao-Jing; Guo, Xiao-Na; Zhu, Ke-Xue*. Impact of mill streams components and physicochemical properties on freeze-thaw stability and quality of steamed bread dough. Food Chemistry. 2025, 478, 143738

2.Jiang, Zhao-Jing; Guo, Xiao-Na; Xing, Jun-Jie; Zhu, Ke-Xue*. Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles. Food Hydrocolloids. 2023, 144, 109016

3.Jiang, Zhaojing;Lu, Xuanxuan; Geng, Sheng; Ma, Hanjun; Liu, Benguo*. Structuring of sunflower oil by stearic acid derivatives: Experimental and molecular modelling studies. Food Chemistry. 2020, 324, 126801

4.Jiang, Zhaojing; Geng, Sheng; Liu, Changzhong; Jiang, Jinqing; Liu, Benguo*. Preparation and characterization of lutein ester-loaded oleogels developed by monostearin and sunflower oil. Journal of Food Biochemistry.* 2019, 43, e12992

5. Xing Jun-Jie, Feng Shuai,Jiang Zhao-Jing, Guo Xiao-Na, Zhu Ke-Xue*. Effect of non-starch components in liangpi slurry on thermal and rheological properties of concentrated wheat starch gels. International Journal of Biological Macromolecules, 2024, 289: 138789.

6. Geng Sheng,Jiang Zhaojing, Ma Hanjun, Wang Yu, Liu Benguo*, Liang Guizhao*. Interaction mechanism of flavonoids and bovine β-lactoglobulin: Experimental and molecular modelling studies. Food Chemistry, 2020, 312:126066.

7.蒋兆景,刘忠博,马汉军,等.单甘酯和豆甾醇混合物固化葵花籽油的规律. *食品科学*, 2020, 41(15): 22-30.

四、教科研成果

博士，讲师。研究方向：方便主食食品，冷冻面制品，近年来，发表多篇SCI论文。

联系方式：jiangzj@xxu.edu.cn