Associate professor/Deputy director of Jilin Province Animal By-Products High Value Utilization Engineering Technology Research Center. He has been engaged in the research on the relationship between food ingredients and health. At present, the main research interests mainly focus on the function and health benefits of whey proteins and their interaction with natural active molecules. He has Presided over or participated in more than 10 projects from the Ministry of Agriculture and Rural Areas, Science and Technology Department of Jilin Province, Education Department of Jilin Province, etc. Up to now, more than 50 peer-reviewed research papers have been published in academic journals including LWT, Journal of Functional Foods, Nutrients，Food Bioscience.
Email： czhao@jlu.edu.cn; 534623408@qq.com
Education
2015.05，University of Maryland – College Park，Nutrition and Food Science, Ph.D
2009.07，Harbin Institute of Technology，Food Science and Engineering, B.S.
Working Experience
2019.09-Now，Associate Professor, College of Food Science and Engineering, Jilin University
2015.12-2019.09，Lecturer, College of Food Science and Engineering, Jilin University
Projects
1. 2020.10-2022.09，Safety evaluation of RNAi interference in transgenic maize，Ministry of Agriculture and Rural Affairs of China
2. 2020.01-2022.12，Key technology and new product development of separation, extraction and deep processing of non-oil components from Cyperus oleifera L， Science and Technology Department of Jilin Province
3. 2019.06-2019.12，Efficacy mechanism and product development of main functional components of forest frog eggs，Basic scientific research projects of Central Universities
4. 2018.11-2019.10，Safety evaluation of unexpected effects of new genetically modified organisms，Ministry of Agriculture and Rural Affairs of China
5. 2018.03-2021.02，Development of characteristic nutritious soybean oil，Enterprise funded projects
6. 2018.01-2019.12，Effect of forest frog skin active peptides on the motor and memory function and development of yoghurt， Education Department of Jilin Province
Courses
Food biochemistry, Optimization design and analysis of food experiment, Food immunology, English for food quality and safety, Food technology practice
Peer-reviewed articles
1. Nan Chen, Changhui Zhao* and Tiehua Zhang*. Selenium transformation and selenium-rich foods. Food Bioscience. 2021, 40:100875.
2. Xiaoyun He，Shujuan Zheng，Yao Sheng，Jia Xu，Wentao Xu，Kunlun Huang* and Changhui Zhao*. Chlorogenic acid ameliorates obesity by preventing energy balance shift in high-fat diet induced obese mice. Journal of the Science of Food and Agriculture. 2021, 101(2): 631-637
3. Dan Wang, Tiehua Zhang, Haiqing Ye, Hongwei Hao, Hongxing Zhang and Changhui Zhao*. In vitro probiotic screening and evaluation of space-induced mutant Lactobacillus plantarum. Food Science & Nutrition, 2020, 8（11）：6031-6036.
4. Changhui Zhao and Tolulope Joshua Ashaolu*. Bioactivity and safety of whey peptides. LWT Food Science and Technology， 2020, 134：109935.
5. Changhui Zhao, Jihong Li, Nan Chen, Huijuan Bai, Luheng Qu, Yang Yang, Haiqing Ye, Han Xiao, Haiyang Yan* & Tiehua Zhang*. Antioxidant activity and transcriptomic analysis of Se-enriched mushroom of Pleurotus citrinopileatus. International Journal of Medicinal Mushrooms. 2020, 22（8）:755 – 762.
6. Xinrui Li, Liyu Liu, Yang Yang, Pingping Hou, Yutong Zhao, Tiehua Zhang, Changhui Zhao*. Physicochemical, Microbial and Flavor Profiles of Traditional Chinese Cured Meat (in Chinese). 2020, 34(1):22-26.
7. Zongyong Shi, Shiying Zou, Chao Lu, Boze Wu, Kunlun Huang, Changhui Zhao* and Xiaoyun He*. Evaluation of reproductive toxicity of Cp4-epsps transgenic soybean in Sprague-Dawley rats. GM Crops & Food Biotechnology in Agriculture and the Food Chain, 2019,10(3)：181-190.
8. Changhui Zhao, Chao Zhao，Haiqing Ye, Chunyu Xi, Zhengping Zou, Xinhui Zhou, Pingping Hou and Tiehua Zhang*. Hypolipidemic activity of the low-cholesterol ovum oil of Rana Chensinensis and phytosterol（stigmasterol）in Sprague-Dawley rats. Journal of Zhejiang University-Science B. 2019, 20(7):613-616.
9. Yao Sheng#, Changhui Zhao#, Shujuan Zheng, Xiaohong Mei, Kunlun Huang, Guoyi Wang* and Xiaoyun He*. Anti-obesity and hypolipidemic effect of water extract from Pleurotus citrinopileatus in C57BL/6J mice. Food Science & Nutrition. 2019, 7:1295–1301.
10. Xinhui Zhou, Hao Wang, Cuina Wang, Chao Zhao, Qian Peng, Tiehua Zhang* and Changhui Zhao*. Stability and in-vitro digestibility of beta-carotene nanoemulsion fabricated with different carrier oils. Food Science & Nutrition. 2018, 00:1–8.
11. Tiehua Zhang, Yang Yang, Yuan Liang and Changhui Zhao*. Beneficial effect of intestinal fermentation of natural polysaccharides. Nutrients. 2018, 10(8), 1055.
12. Yingyan Han#, Changhui Zhao#, Xiaoyun He, Yao Sheng, Tianshi Ma, Zhifan Sun, Xueying Liu, Chaojie Liu, Shuangxi Fan*, Wentao Xu and Kunlun Huang*. Purple lettuce (Lactuca sativa L.) attenuates metabolic disorders in diet induced obesity. Journal of Functional Foods. 2018, 45:462-470.
13. Changhui Zhao#*, Xue Shen# and Mingruo Guo. Stability of lutein encapsulated whey protein nano-emulsion during storage. PLoS ONE 13(2): e0192511.
14. Quanbo Chi, Guoyi Wang, Yao Sheng, Wentao Xu, Pengfei Shi, Changhui Zhao* and Kunlun Huang*. Ethanolic extract of golden oyster mushroom, pleurotus citrinopileatus (agaricomycetes) alleviates metabolic syndrome in diet-induced obese mice. International Journal of Medicinal Mushrooms, 2017, 19(11):1001-1008.
15. Changhui Zhao and Thomas. W. Castonguay*. Effects of free access to sugar solutions on the control of energy intake. Food Reviews International, 2016, 33(2):105–122.
16. Changhui Zhao*, Huawei Zeng, Ryan T. Y. Wu, Wen-Hsing Cheng*. Loss of selenium-binding protein 1 decreases sensitivity to clastogens and intracellular selenium content in HeLa cells. PLoS ONE. 2016, 11(7): e0158650.
Books
1. 《Yeast and fermented food with Chinese characteristics》(in Chinese), China Light Industry Press，2021
2. 《Optimization design of food experiment》（3rd Edition）(in Chinese)，Science Press，2020
3. Kelsey M. Mangano, Yihong Bao and Changhui Zhao. "Chapter 5. Nutritional properties of Whey protein." 《Whey protein production, chemistry, functionality and applications》 1st Edition. US: WILEY February 2019 DOI: 10.1002/9781119256052.ch5
4. Changhui Zhao and Thomas. W. Castonguay. "Chapter 20. Selenium binding protein 1: a moonlighting protein." 《Foods in Dietary Supplements in the Prevention and Treatment of Disease in Older Adults》1st Edition. US: Academic Press 2015: 203-211
