个人简历

教育经历\r
2005-2009年，中国药科大学，药学院，食品质量与安全专业，学士学位；\r
2010-2012年，中国农业大学，食品科学与营养工程学院，食品工程，硕士学位；\r
2012-2016年，中国农业大学，食品科学与营养工程学院，农产品加工与贮藏工程，博士学位；\r
2014-2015年，澳大利亚联邦科学与工业研究组织，博士联合培养。\r
工作经历\r
2016-2018年，中国农业大学，动物医学院，博士后；\r
2018年至今，中国农业大学，食品科学与营养工程学院，讲师

研究领域

""主要研究领域农产品加工技术的开发和应用，产品研发以及食品质量与安全。重点针对非热加工技术的创新和应用、果蔬制品的开发、活性物质提取以及食品微生物杀菌机制开展研究。""""

近期论文

Liang Zhao, Xiao Qin, Wenlai Han, Xiaomeng Wu, Yongtao Wang, Xiaosong Hu, Jiangang Ling, Xiaojun Liao. Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice LWT. 2018, 96, 491-498.\r
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Liang Zhao, Xiao Qin, Yongtao Wang, Jiangang Ling, Weile Shi, Sicheng Pang, Xiaojun Liao. CO2-assisted high pressure processing on inactivation of Escherichia coli and Staphylococcus aureus. Journal of CO2 Utilization, 2017, 22, 53-62.\r
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Liang Zhao, Yongtao Wang, Xiaotong Hu, Zhijian Sun, Xiaojun Liao. Korla pear juice treated by ultrafiltration followed by high pressure processing or high temperature short time. LWT-Food Science and Technology, 2016, 65, 283-289.\r
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Liang Zhao,Yongtao Wang, Siyuan Wang, Hui Li, Xiaojun Liao. Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment. International Journal of Food Microbiology, 2014, 174, 12-18. \r
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Liang Zhao, Yongtao Wang, DandanQiu, Xiaojun Liao. Effect of ultrafiltration combined with high-pressure processing on safety and quality features of fresh apple juice, Food and Bioprocess Technology. 2014, 7 (11), 3246-3258.\r
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Liang Zhao, Siyuan Wang, Fengxia Liu, Peng Dong, Wenshu Huang, Ling Xiong, Xiaojun Liao. Comparing effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks, Innovative Food Science and Emerging Technologies, 2013, 17, 27-36.\r
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Hui Li, Liang Zhao, Jihong Wu, Yan Zhang, Xiaojun Liao. Inactivation of natural microorganisms in litchi juice by high-pressure carbon dioxide combined with mild heat and nisin, Food Microbiology, 2012, 30: 139-145.\r
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GeGao, Liang Zhao, Yan Ma, Yongtao Wang, Zhijian Sun, Xiaojun Liao. Microorganisms and some quality of red grapefruit juice affected by high pressure and high temperature short time.Food and Bioprocess Technology, 2015, 8(10), 2096-2108.