郑晓春

个人简介

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郑晓春，男，中共党员，工学博士，石河子大学食品学院教师，主要从事粮油绿色生物加工与高值化利用相关研究工作。以第一作者发表SCI学术论文11篇，参编外文专著1部，申请发明专利2项。

科研学术工作经历与教育背景

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2026.02--至今 石河子大学食品学院，专任教师

2021/09-2025/06，西北农林科技大学葡萄酒学院，葡萄与葡萄酒学专业，博士

2018/09-2021/06，石河子大学食品学院，食品工程专业，硕士

2014/09-2018/06，石河子大学食品学院，食品质量与安全专业，学士

研究方向：

1. 功能性结构酯制备

2. 粮油生物发酵与合成

3.粮油副产物高值化利用

科研项目

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1. 石河子大学高层次人才科研启动项目，RCZK202689，参与

2. 微生物技术全国重点实验室开放基金项目，M2024-12，参与
3. 微生物技术全国重点实验室开放基金项目，M2022-13，参与
4. 名贵中药资源可持续能力建设项目，2060302，参与

学术论文

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[1] Zheng Xiaochun, Liu Xiaoxiao, Wei Changqing, et al. Characterization of wheat starch–safflower seed oil complex and its effects on noodle quality and starch digestibility. Food Chemistry, 2026, 518, 149593.

[2] Zheng Xiaochun, Zhang Gaoqian, Wei Changqing, et al. Preparation and study of chemical, sensory, and nutritional values of balanced polyunsaturated fatty acid safflower seed oil blended oil. Food Chemistry:X, 2025, 31, 103187.
[3] Zheng Xiaochun, Rodrigo Ledesma-Amaro, Yang Xiaobing, et al. Rhodotorula yeasts as potential chassis for sustainable food biotechnology. Journal of Agricultural and Food Chemistry, 2025, 73(31), 19157-19173.

[4] Zheng Xiaochun, Li Yajun, Yang Xiaobing, et al. Biosynthesis of patchoulol via metabolic engineering the oleaginous red yeast Rhodotorula toruloides. Synthetic and Systems Biotechnology, 2026, 12, 293-300.

[5] Zheng Xiaochun, Li Yajun, Yang Xiaobing, et al. Metabolic engineering of Rhodotorula toruloides for the production of linalool. Journal of Agricultural and Food Chemistry, 2025, 73(9), 5395-5404.

[6] Zheng Xiaochun, Liu Yijuan, Yang Xiaobing, et al. De novo biosynthesis of 2‑phenylethanol by metabolic engineering the oleaginous yeast Rhodotorula toruloides. Journal of agricultural and food Chemistry, 2024, 72(48), 26777-26785.

[7] Zheng Xiaochun, Sheng Jie, Shi Xuewei, et al. Effect of vacuum distillation, concentrated grape juice and oak barrel aging on the chemical, sensory and nutritional value of Marselan low-alcohol wine. Food Chemistry, 2025, 492, 145516.

[8] Zheng Xiaochun, Sheng Jie, Shi Xuewei, et al. Effects of Chardonnay grape skin residue on the chemical, sensory and nutritional value of Cabernet Sauvignon wine. Food Chemistry:X, 2025, 31, 103043.

[9] Zheng Xiaochun, Wang Bin, Shi Xuewei, et al. A review on the general cheese processing technology, flavor biochemical pathways and the influence of yeasts in cheese. Frontiers in Microbiology, 2021, 12, 703284.

[10] Zheng Xiaochun, Wang Bin, Shi Xuewei, et al. Diversity and potential function of bacterial communities during milk fermentation of Kazak artisanal cheese. Process Biochemistry, 2021, 111, 191-200.

[11] Zheng Xiaochun, Wang Bin, Shi Xuewei, et al. Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese. International Dairy Journal, 2021, 113, 104878.

专利

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1. 一组线粒体信号肽及其应用，CN202311020851,8，排名第2
2. 一种生产3-羟基丙酸的基因工程菌及应用，CN202510114463.9，排名第3