姓名：赵迪
性别：男
毕业院校：华南理工大学最高学位：工学博士
办公地址：国家肉品中心 503
工作电话：025-84395012
电子邮箱：zhaodi@njau.edu.cn研究方向：肉品营养与安全 个人简历：
2018. 6-至今，南京农业大学食品科技学院，讲师
2015. 10-2016. 10，丹麦奥胡斯大学食品学院，联合培养博士
2011. 9 -2017.12，华南理工大学食品科学与工程学院，硕博连读科研情况：
现主要从事肉蛋白的胃肠道营养研究工作，主持国家自然科学基金青年项目、 “十三五”重点研发计划子任务、广东省天然产物绿色加工与产品安全重点实验
室开放课题，江苏省优势学科建设项目青年科技创新基金、中央高校经费等项目。已发表研究论文共计 50 余篇，其中以第一/通讯作者身份发表 SCI 收录论文 18 篇，3 篇文章被 Journal
of Agricultural and Food Chemistry 期刊选为封面文章。现 担 任 Ultrasonics Sonochemistry ， International
Journal of Biological Macromolecules 等杂志审稿人。
以第一作者或通讯作者发表文章如下：
(1) Di Zhao, Hao Li, Mingxuan Huang, Taolin Wang, Yue Hu, Liping Wang, Dening Xu, Shengyong Mao,
Chunbao Li*, Guanghong Zhou. Influence of proteolytic enzyme treatment on the changes
in volatile compounds and odors of beef longissimus dorsi. Food Chemistry, 2020, 333, 127549
(2) Di Zhao*, Bulei Sheng, Hao Li, Yi Wu, Dan Xu, Chunbao Li. Glycation from
α-dicarbonyl compounds has different effects on the heat-induced aggregation of bovine serum
albumin and β-casein.
Food Chemistry, 2021 340, 128108

(3) Di Zhao, Yajing Xu, Tianyue Gu, Huaiyang Wang, Yantao Yin, Bulei Sheng, Yuting Li, Yingqun
Nian, Cong Wang, Chunbao Li*, Xinglian Xu, Guanghong Zhou. Peptidomic investigation of
the interplay between enzymatic tenderization and the digestibility of beef
semimembranosus proteins.

Journal of Agricultural and Food Chemistry 2020, 68(4), 1136-1146.

(4) Di Zhao, Dan Xu*, Bulei Sheng, Zongshuai Zhu, Hao Li, Yingqun, Nian, Cong Wang, Chunbao Li*,
Xinglian Xu, Guanghong Zhou. Application of preheating treatment in up-and down-regulating the
glycation process of dietary proteins. Food Hydrocolloids. 2020, 98, 105264.
(5) Di Zhao*, Xia Zhang, Dan Xu, Guoying Su, Bing Li*, Chunbao Li. Heat-induced
amyloid-like aggregation of β-lactoglobulin affected by glycation by α-dicarbonyl compounds
in a model study. Journal of Science of Food and Agriculture 2020, 100, 607–613.
(6) 殷志康，笪丹丹，赵迪*，李春保. 电子鼻在餐厨废弃油脂掺假判别中的应用. 生物加工过程，
2020, 18, 497-504.

(7) Di Zhao, Jing He, Xiaoyu Zou, Yingqun Nian, Xinglian Xu, Guanghong Zhou, Chunbao
Li* Influence of salting process on the structure and in vitro digestibility of actomyosin.
Journal of Food Science and Technology 2020, 57: 1763-1773
(8) Di Zhao, Bulei Sheng, Yi Wu, Hao Li, Dan Xu, Yingqun Nian, Shengyong Mao, Chunbao Li*,
Xinglian Xu, Guanghong Zhou. Comparison of free and bound advanced glycation end
products (AGEs) in food: a review on the possible influence on human health, Journal of
Agricultural and Food Chemistry 2019, 67(51), 14007-14018.
(9) Dan Xu, Lin Li, Yi Wu, Xia Zhang, Ming Wu, Yuting, Li, Zuoqi Gai, Bing Li*, Di Zhao* (共同通讯),
Chunbao Li. Influence of ultrasound pretreatment on the subsequent glycation of dietary proteins.
Ultrasonics Sonochemistry 2019, 63, 104910.
(10) Dan Xu, Lin Li, Xia Zhang, Hong Yao, Mingquan Yang, Zuoqi Gai, Bing Li*, Di Zhao*(共同通讯 ).
Degradation of peptide-bound Maillard reaction products in gastrointestinal digests
of glyoxal-glycated casein by human colonic microbiota. Journal of Agricultural and
Food Chemistry
2019, 67(43), 12094-12104.

(11) Di Zhao, Jing He, Xiaoyu Zou, Yunting Xie, Xinglian Xu, Guanghong Zhou, Chunbao
Li*.

Influence of hydrothermal treatment on the structural and digestive changes of actomyosin. Journal
of Science of Food and Agriculture 2019, 99(14), 6209-6218.
(12) Di Zhao, Lin Li, Thao Thai Le, Lotte Bach Larsen, Dan Xu, Wenjuan Jiao, Bulei Sheng, Bing Li*,
Xia Zhang*. Digestibility of glycated milk proteins and the peptidomics of their in
vitro digests. Journal of Science of Food and Agriculture 2019, 99(6), 3069-3077.
(13) Di Zhao*, Thao Thai Le, Lotte Bach Larsen, Yingqun Nian, Cong Wang, Chunbao Li, Guanghong

Zhou. Interplay between residual protease activity in commercial lactases and
the subsequent digestibility of β-casein in a model system. Molecules, 2019, 24(16), 2876.
(14) Di Zhao, Lin Li, Dan Xu, Bulei Sheng, Dan Qin, Juncheng Chen, Bing Li*, Xia
Zhang*.

Application of ultrasound pretreatment and glycation in regulating the heat-induced
amyloid-like aggregation of β-lactoglobulin. Food Hydrocolloids. 2018, 80, 122-129.
(15) Di Zhao, Lin Li, Dan Xu, Bulei Sheng, Juncheng Chen, Bing Li*, Xia Zhang*.
Heat-induced amyloid-like aggregation of β-lactoglobulin regulated by glycation: A
comparison of five kinds of reducing saccharides. Journal of Biological Macromolecules 2018,
120, 302-309.
(16) Bulei Sheng, Lotte Bach Larsen, Thao Thai Le, Di Zhao*. Digestibility of bovine serum albumin
and peptidomics of the digests: effect of glycation derived from α-dicarbonyl compounds. Molecules,
2018, 23(4), 712.
(17) Di Zhao, Lin Li, Thao Thai Le, Lotte Bach Larsen, Guoying Su, Yi Liang, Bing Li*.
Digestibility of glyoxal-glycated β-casein and β-lactoglobulin and distribution of peptide-bound
advanced glycation end products in gastrointestinal digests. Journal of Agricultural and
Food Chemistry 2017, 65(28), 5778-5788.
(18) Di Zhao, Thao Thai Le, S?ren Drud Nielsen, Lotte Bach Larsen*. Effect of storage
on lactase-treated β-casein and β-lactoglobulin with respect to bitter peptide formation and
subsequent in vitro digestibility. Journal of Agricultural and Food Chemistry 2017, 65(38),
8409-8417.
(19) Di Zhao, Thao Thai Le, Lotte Bach Larsen, Lin Li, Dan Qin, Guoying Su, Bing Li*. Effect of
glycation derived from α-dicarbonyl compounds on the in vitro digestibility of
β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and
butanedione. Food Research International 2017, 102, 313-322.