一、基本信息
姓名：曾珍 性别：女 出生年月：198801
民族：汉 籍贯：四川成都 政治面貌：中共党员
最高学历：博士
办公室电话：0835-2882359 电子邮件：14399@sicau.edu.cn
硕士研究生招生专业：食品科学（083201）：食品加工与安全领域（095135）
二、教育背景及工作经历
2018.07至今 beat365，beat365，食品营养与健康系
2014.01——2018.06 beat365，beat365，畜产品质量与安全专业，博士
2015.09——2017.08 芬兰赫尔辛基大学，公派联合培养
2011.09——2014.06 beat365，beat365，农产品加工及贮藏工程专业，硕士
2006.09——2010.06 beat365，beat365，食品质量与安全专业，学士
三、科研与成果
研究方向：
⑴食品成分生物活性及利用；
⑵功能性预制食品设计加工。
科研项目：
1、主持四川省科技教育联合基金面上项目“跨组织揭示藏茶对小鼠的代谢重编程机制
”，在研；
2、主持四川省自然科学基金项目（面上项目）“基于3D打印川味米制品的加工工艺及品质研究”，已结题；
3、主持肉类加工四川省重点实验室开放基金项目（重点项目）“含丁香酚活性可食膜的制备及其在冷鲜猪肉保鲜中的应用研究”项目。
发表论文：
(1)Zhen Zeng, Siqi Deng, Yang Liu, Cheng Li, Zhengfeng Fang, Bin Hu, Hong Chen, Caixia Wang, Saiyan Chen, Wenjuan Wu, Yuntao Liu. Targeting transportation of curcumin by soybean lipophilic protein nano emulsion: Improving its bioaccessibility and regulating intestinal microorganisms in mice [J]. Food Hydrocolloids, 2023, 142:108781.（第一作者，通讯作者）
(2)Zhen Zeng, Yujing Yang, Qian Tu, Yuying Jian, Daming Xie, Ting Bai, Shanshan Li, Yuntao Liu, Cheng Li, Caixia Wang, Aiping Liu. Preparation and characterization of carboxymethyl chitosan/pullulan composite film incorporated with eugenol and its application in the preservation of chilled meat [J].Meat Science, 2023, 198:109085.（第一作者，通讯作者）
(3)Chunxue Zeng, Hongyu Li, Junqi Li, Cheng Li, Zhengfeng Fang, Bin Hu, Caixia Wang, Saiyan Chen, Xiaolin Li,Zhen Zeng, Yuntao Liu. Effects of different cooking methods on proximate composition, digestion characteristics, and antioxidant activity ofLentinus edodes[J].Food Chemistry, 2024, 439:138107.（通讯作者）
(4)Ziqi Wang, Hongyu Li, Weimin Huang, Songqi Duan, Yue Yan,Zhen Zeng, Zhengfeng Fang, Cheng Li, Bin Hu, Wenjuan Wu, Xiguo Lan, Yuntao Liu. Landscapes of the main components, metabolic and microbial signatures, and their correlations during pile-fermentation of Tibetan tea [J]. Food Chemistry, 2024, 430:136932.（通讯作者）
(5)Songqi Duan, Hongyu Li, Ziqi Wang, Junqi Li, Weimin Huang, Zhengfeng Fang, Cheng Li,Zhen Zeng, Baofa Sun, Yuntao Liu. Tibetan tea consumption prevents obesity by modulating the cellular composition and metabolic reprogramming of white adipose tissue [J]. Food & Function, 2024.15: 208-222.（通讯作者）
(6)Feng Zhou, Linman Yu, Yang Liu,Zhen Zeng, Cheng Li, Zhengfeng Fang, Bin Hu, Hong Chen, Caixia Wang, Saiyan Chen, Hejun Wu, Wenjuan Wu, Yuntao Liu. Effect of hydroxypropyl-β-cyclodextrin and lecithin co-stabilized nanoemulsions on the konjac glucomannan/pullulan film [J]. International Journal of Biological Macromolecules, 2023, 235:123802.（通讯作者）
(7)Yuntao Liu, Weimin Huang, Changyi Zhang, Cheng Li, Zhengfeng Fang,Zhen Zeng, Bin Hu, Hong Chen, Wenjuan Wu, Tiqiang Wang, Xiguo Lan.Targeted and untargeted metabolomic analyses and biological activity of Tibetan tea [J]. Food Chemistry,2022,384:132517.（通讯作者）
(8)Yaowen Tan, Meiwen Li, Keyang Kong, Yushan Xie,Zhen Zeng, Zhengfeng Fang, Cheng Li, Bin Hu, Xinjie Hu, Caixia Wang, Saiyan Chen, Wenjuan Wu, Xiguo Lan, Yuntao Liu.In vitrosimulated digestion of and microbial characteristics in colonic fermentation of polysaccharides from four varieties of Tibetan tea [J]. Food Research International, 2023, 163:112255.（通讯作者）
