赵存朝、副研究员、硕士生导师。主要从事云南特色生物资源加工与高值化利用研究，围绕核桃、普洱茶、铁皮石斛等生物资源。近年来主持产业化科研项目15项，作为技术骨干参与国家及省部级项目10余项。在Trends in Food Science & Technology，Journal of Advanced Research，Food Chemistry，Food Research International，Food Chemistry：X以及《食品科学》等国内外学术期刊发表论文50余篇；以第一作者/通讯作者发表SCI论文32篇，其中一区TOP 22篇；授权国家发明专利23件；制定国家标准、企业标准10余项。创制核桃植物基奶茶、懒动拉丝酸奶、核桃酿造酱油，辣木睡眠酵素，咖啡渣啤酒等产品80余种，产业化40余种，建立生产线20余条。获2024年云南省科学技术进步特等奖1项，2024年中国食品科学技术学会科学技术进步一等奖1项。
一、科研工作
（一）主持科研项目
1. 云南省科技厅，云南省中柬特色农产品绿色生产国际联合实验室,子课题-中柬特色农产品精深加工技术创新及新产品开发，2025.7-2028.6，70万元，202503AP140010，主持；
2. 国家自然科学基金，大豆亲脂蛋白-羧甲基壳聚糖Janus颗粒的制备及界面调控机制研究, 2026.01-2029.12，32万元，325605771005442，参与；
3. 云南省高校服务重点产业科技项，黄精精深加工及高值化利用关键技术应用示范，2025.12.31-2028.12.31，40万元，FWCY-QYCT2025018，子课题主持；
4. 横向项目，云南特色酸奶、茶叶、新茶饮开发及技术服务，2024.12.1-2029.12.31，210万元，2024533517002933，主持；
5. 横向项目，绿色健康产品(小黄姜、米线)精深加工及高值化利用关键技术应用项目，2025.7.1-2028.7.1，200万元，2025533517001227，主持；
6. 横向项目，核桃酱油酿造关键技术创新及产业化应用，2025.5.25-2028.5.30，150万元，2025533517001035，主持；
7. 横向项目，罗平油菜全价利用及技术服务，2024.10.25-2026.10.31，50万元，2024533517002757，主持；
8. 横向项目，核桃副产物精深加工关键研究及产业化，2025.7.1-2027.7.31，50万元，2025533517001420，主持；
9. 横向项目，孟连县牛油果精深加工产品研发，2025.10.1-2026.10.31，35万元，2025533517001707，主持。
（二）代表性论文
1. Muhammad Aaqil1,
Jingchuan Zheng1, Taixia Chen1, Feng Zhang1, Muhammad
Kamil,Yuwei Guo, Taufiq Nawaz, Cunchao Zhao*, Yang Tian*. (2026).
Camellia sinensis-polyphenols as functional modulators of carbohydrate-based
packaging: Mechanistic insights, functional properties, and industrial
translation. Trends in Food Science&Technology,169,105564.https://doi.org/https://doi.org/10.1016/j.tifs.2026.105564.
(SCI, 农林科学1区Top，IF=15.4)
2. Feng Zhang1, Ya Wan1,
Muhammad Aaqil, Yuwei Guo, Jingchuan Zheng,Zhen Zhang, Weiqian Wang, Chengxu
Liu, Yang Tian*, Jun Sheng*, Cunchao Zhao*. (2025). Research progress on
tea pigments: Isolation and purification, stability modulation, bioactivities,
and comprehensive applications. Trends in Food Science & Technology,
165, 105290. https://doi.org/https://doi.org/10.1016/j.tifs.2025.105290. (SCI, 农林科学1区Top，IF=15.4)
3. Cunchao Zhao1，Muhammad
Aaqil1，Rui He，Muhammad Kamil，Jingchuan Zheng，Yuwei Guo，Zhen Zhang，Taufiq Nawaz，Taufiq Nawazg，Lijun You*, Yang Tian*. (2025).
Process-Programmed Extraction-Structure-Activity Relationships (ESAR) in edible
and medicinal mushroom polysaccharides: a mechanistic and application-oriented
framework. Journal of Advanced Research.
https://doi.org/10.1016/j.jare.2025.12.040. (SCI, 综合性期刊一区Top，IF=13)
4. Cunchao Zhao1, Weiqian Wang1, Fanrui Li , Jun
Sheng, Rui He*, Lijun You*, Yang Tian*. (2026). Antioxidant activity and
emulsifying properties of Dendrobium officinale polysaccharides with distinct
structural characteristics. Food Chemistry, 501, 147461.
https://doi.org/10.1016/j.foodchem.2025.147461. (SCI, 农林科学1区Top，IF=9.8)
5. Mingming Wang1, Ruoyu Shi1, Qingshan Bai, Chunlei Tan, Yinyan Chen, Zishan
Hong*, Cunchao Zhao*. (2025). Exploring flavor differences and microbial
community characteristics of raw Pu-erh tea from different vintages based on
flavoromics and high-throughput sequencing. Food Chemistry,
493(Pt 3), 145861. https://doi.org/10.1016/j.foodchem.2025.145861. (SCI, 农林科学1区Top，IF=9.8)
6. Feng Zhang, Ya Wang, Mingming Wang, Chunlei Tan, Si Huang, Hongyu Mou,
Kuan Wu, Lei Peng, Zhongqi Fang, Yang Tian*, Jun Sheng*, Cunchao Zhao*.
(2025). Structural characteristics and nonvolatile metabolites of theabrownins
and their impact on intestinal microbiota in high-fat-diet-fed mice. Food
Chemistry, 463(Pt 3), 141317. https://doi.org/10.1016/j.foodchem.2024.141317. (SCI, 农林科学1区Top，IF=9.8)
7. Cunchao Zhao1, Yuwei Guo1, Feng Zhang ,
Pimiao Huang , Yang Tian*, Lijun You*. (2026). Discovery of novel
umami-enhancing peptides in enzymatic hydrolyzed walnut meal protein and
evaluation of their umami-enhancing effect and mechanism. Food Chemistry,
148141. https://doi.org/https://doi.org/10.1016/j.foodchem.2026.148141. (SCI, 农林科学1区Top，IF=9.8)
8. Munguntsetseg Battur1, Muhammad Aaqil1, Jingchuan
Zheng, Huang Xiao Lin, Bolormaa Chuluunotgon, Tserenkhand Zorigtbaatar, Cunchao
Zhao*, Yang Tian*. (2025). Exploring the effects of milk-enriched walnut
soy sauce: Insights from GC-IMS and metagenomics approach to flavor and
microbial shifts. Food Chemistry: X,
27, 102364. https://doi.org/10.1016/j.fochx.2025.102364. (SCI,
农林科学1区Top，IF=8.2)
9. Yuhan Liu1, Yuwei Guo1, Hongyu Mu1, Muhammad Aaqil,
Feng Zhang, Jingchuan Zheng, Jun Sheng*, Yang Tian*, Cunchao Zhao*.
(2026). Microbial succession-potential influence mechanism on flavor modulation
in spontaneously fermented Moringa oleifera leaves: An integrative multi-omics
approach. Food Research International, 226, 118184.
https://doi.org/10.1016/j.foodres.2025.118184. (SCI,
农林科学1区Top，IF=8.0)
10. Jingchuan Zheng1, Shunqi Luo1,
Muhammad Aaqil, Yuwei Guo, Feng Zhang, Xiaolin Huang, Yaling Gu, Zhen Zhang,
Fanrui Li, Cunchao Zhao*, Yang Tian*. (2025). From waste to flavor
enhancer: differential pressure explosion puffing modifies spent coffee grounds
for microbial consortia-driven flavor synthesis in craft beer systems. Food
Research International, 218, 116933. https://doi.org/10.1016/j.foodres.2025.116933.
(SCI, 农林科学1区Top，IF=8.0)
二、获奖情况
1.
云南省科学技术进步特等奖，2024年，排名第五；
2.
中国食品科学技术学会科学技术进步一等奖，2024年，排名第五。
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