A. ACADEMIC PREPARATION

Ø 2017 Professor, Doctor and Master Supervisor in Food Chemistry at Southwest University

Ø 2016 Post-doc, engaged in scientific research in Da Yi Tea Group

Ø 2011 Post-doc, engaged in scientific research in College of Horticulture and Landscape, Nanjing Agricultural University

Ø 2010 Scientific research visiting scholar at Food Department, Cornell University

Ø 2007 Associate professor, Lecture (or Master Supervisor) in Tea science at Southwest University

Ø 2007 PhD in Agriculture at College of Horticulture and Landscape, Hunan Agricultural University 

Ø 2005 MSc in Agriculture at College of Horticulture and Landscape, Hunan Agricultural University

B. MEMBERSHIP OF SOCIAL ORGANIZATION AND SCIENTIFIC COMMITTEE

Ø Dec, 2015  Science expert of Chinese tea society  

Ø Sep, 2015  Committee member of the female science and technology worker committee of China tea

Ø society

Ø Sep, 2014  Director of Chongqing tea association

C. RESEARCH INTERESTS

Professor Liang Zeng is working on the nutritional and functional effect of tea and natural products, development of tea products (preliminary processing, deep processing) and evaluation of tea flavor quality characteristics.

D. ADMISSION AREA

Professor Liang Zeng is willing to accept both master and doctor candidates in the following research fields:

Ø Nutrition and functional study of tea and natural products;

Ø Tea processing and product development;

Ø Tea quality evaluation.

E. PUBLICATIONS

[1] Liang Zeng, Jingna Yan, Liyong Luo, Mengjun Ma, and Huiqun Zhu. 2017. Preparation and characterization of (−)-Epigallocatechin-3-gallate (EGCG)-loaded nanoparticles and their inhibitory effects on Human breast cancer MCF-7 cells. Scientific reports, 7(7:45521), DOI: 10.1038/srep45521.

[2] Liang Zeng, Liyong Luo, Hongjun Li, Ruihai Liu. 2017. Phytochemical profiles and antioxidant activity of 27 cultivars of tea. International journal of food science & nutrition, 68(5), 525-537.

[3] Liang Zeng, Mengjun Ma, Chen Li, Liyong Luo. 2017. Stability of tea polyphenols solution with different pH at different temperatures. International Journal of Food Properties, 20(1), 1-18.

[4] Yujie Deng, Liyong Luo, Xiaojun Tian, Jie Wang, Liang Zeng *. 2017. Effects of drying methods on the principal biochemical components of different cultivars of tea flower. Science and Technology of Food Industry, 38(07), 356-360+364.

[5] Liang Zeng, Xiaojun Tian, Liyong Luo, Xingli Guan, Linrui Gao. 2017. Characteristic Components of Aqueous Extracts of Raw Pu-erh Tea with Different Storage Times. Food Science, (02), 198-205.

[6] Xiaojun Tian, Jie Wang, Yujie Deng, Liyong Luo, Liang Zeng *.2016. Characteristic aroma components analysis of raw Pu'er tea at different storage time. Food and Fermentation Industries, (12), 194-202.

[7] Jie Wang, Liyong Luo, Xiaojun Tian, Yujie Deng, Liang Zeng *. 2016. Analysis of physicochemical characteristics of green tea beverages made from different tea cultivars in Chongqing area. Food and Fermentation Industries, (12), 203-210.

[8] Liang Zeng, Jie Wang, Yan Liu, Liyong Luo, Mengjun Ma . 2016. Comparative Analysis of Quality Characteristics of Souchong and Congou. Food Science, (20), 51-56.

[9] Jingna Yan, Liyong Luo, Yaqiong Hu, Liang Zeng *. 2016.Protective Effects of Tea Extracts and Nano-EGCG against 6-OHDA-Induced Cell Injury in SH-SY5Y Cells. Food Science, (37), 163-170.

[10] Liang Zeng, Jingna Yan, Liyong Luo, Dongying Zhang*. 2015 . Effects of Pu-erh tea aqueous extract (PTAE) on blood lipid metabolism enzymes. Food&Function, (6), 2008-2016.

[11] Guofei Zhao, Liyong Luo, Rui Chang, Xianming Cheng, Liang Zeng *. 2015. Aroma Characteristics of Jasmine during Postharvest Release of Fragrance. Food Science, (36), 120-126.

[12] Liang Zeng *, Liya Fu, Liyong Luo, Mengjun Ma, Sheng Li . 2015. Principal Component and Cluster Analyses of Volatile Components in Tea Flowers from Different Cultivars at Different Stages of Bloom. Food Science, (36), 88-93.

[13] Shuang Li, Liyong Luo, Shujuan Liu, Mengjun Ma, Liang Zeng *. 2015. Effect of different concentrations of theaflavins and caffeine on the formation of tea cream. Science and Technology of Food Industry, (36), 92-97.

[14] Mengjun Ma, Liyong Luo, Liang Zeng *. 2015. Progress of precipitation mechanism and clarifying technology of green tea beverage. Journal of Food Safety & Quality, (6), 1212-1218.

[15] Liya Fu, Shujuan Liu, Mengjun Ma, Liyong Luo, Liang Zeng *. 2015. Optimization of SFE-CO2 of Tea Flowers (Camellia sinensis L.) and Analysis of Its Extracts by GC-MS. Journal of Southwest University (Natural Science), (37), 123-131.

[16] Mengjun Ma, Rui Chang, Liyong Luo, Liang Zeng *. 2015. Changes in Biochemical Components and Physical Characteristics of Fragrant Green Tea Infusion during Sterilization and Storage. Food Science, (36): 109-113.

F. CONTACT FACTS

Ø Tel: 0086-23-6825 1298;

Ø Fax:0086-23-6825 1947;

Ø mail: zengliangbaby@126.com;

Ø Mobile:0086-135 9417-2686