一、个人简介

赵霞，博士，硕士研究生导师，讲师。河北省科技特派员、河北省职业技能竞赛专家库专家、河北省药学会营养配餐考评员。Carbohydrate Polymers，Journal of Food Engineering，International Journal of Biological Macromolecules等国际期刊审稿人。

邮箱：zhaoxiaspkx@163.com

2014.09-2018.06，中国农业大学，食品质量与安全专业，学士。

2018.09-2023.07，中国农业大学，食品科学专业，博士（硕博连读）。

二、主要研究方向

1. 营养与功能性食品

2. 食品大分子相互作用

3. 凝胶体系结构设计与特性分析

三、科研项目

1.河北省自然科学基金青年项目，基于非线性流变学的淀粉乳液凝胶脂肪替代物结构设计与口腔感知调控机制研究，主持。

2. 石家庄市科技计划项目，功能性豆浆粉生产关键技术研究与示范，主持。

3. 国家重点研发计划，玉米加工增值关键技术研发与产业化示范，参与。

四、学术论文

[1] Xia Zhao, Dong Li, Lijun Wang*, & Yong Wang. (2022). Rheological properties and microstructure of a novel starch-based emulsion gel produced by one-step emulsion gelation: Effect of oil content. Carbohydrate Polymers, 281, 119061. (第一作者, 1区TOP期刊, IF: 13.2)

[2] Xiaofei Wu, Shuangyue Wei, Xiaoqi Zhao, Yujia Hou, Yujia Zhang, Xueqiang Liu, Huan Rao, Dandan Zhao, Wei Wang, Jianxiong Hao*, & Xia Zhao*. (2025). Enhanced curcumin delivery behavior of starch-based emulsion-filled gel by granular and molecular starch transformation: From gel formation to controlled release. Carbohydrate Polymers, 367, 124014. (通讯作者, 1区TOP期刊, IF: 13.2)

[3] Xia Zhao, Dong Li, Lijun Wang*, & Yong Wang. (2023). Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel. Food Hydrocolloids, 135, 108208. (第一作者, 1区TOP期刊, IF: 13.8)

[4] Xia Zhao, Yong Wang, Dong Li, & Lijun Wang*. (2021). Insight into the biphasic transition of heat-moisture treated waxy maize starch through controlled gelatinization. Food Chemistry, 341, 128214. (第一作者, 1区TOP期刊, IF: 10.4)

[5] Xia Zhao, Junjie Xing, Nannan An, Dong Li*, Lijun Wang*, & Yong Wang. (2022). Succeeded high-temperature acid hydrolysis of granular maize starch by introducing heat-moisture pre-treatment. International Journal of Biological Macromolecules, 222, 2868-2877. (第一作者, 1区TOP期刊, IF: 8.7)

[6] Yu Quan, Hongrui Ren, Shaokang Liu, Xia Zhao*, & Jianxiong Hao*. (2025). Identification and molecular mechanism of novel antioxidant peptides from tiger nut (Cyperus esculentus L.). Food Bioscience, 63, 105738. (通讯作者, 1区TOP期刊, IF: 6.2, Hot Cited Paper)

[7] Yu Quan, Lin Chen, Meiqi Fan, Xia Zhao*, & Jianxiong Hao*. (2025). Antioxidant Peptides from Tiger Nut (Cyperus esculentus L.): Chemical Analysis and Cytoprotective Functions on HepG2 and Caco-2 Cells. Foods, 14, 349. (通讯作者, 2区期刊, IF: 6.0)

五、学科竞赛

[1] 第九届全国老员工生命科学竞赛，全国一等奖，指导教师。

[2] 第十届全国老员工生命科学竞赛，全国三等奖，指导教师。

[3] 老员工创新创业训练计划项目，国家级，指导教师。