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个人简介Personal Profile
党员，博士，教授，博士生导师。先后入选江苏省“双创博士”（2014）、扬州市绿杨金凤人才计划（2015）、扬州大学高端人才支持计划（拔尖人才）（2020）和江苏省“青蓝工程”中青年学术带头人培养对象（2024）等人才培养计划。2012年于扬州大学农学院获博士学位，同年留校任教，2019年至2020年在澳大利亚CSIRO访问研究。
主要承担本科《遗传学》和《植物组织培养》等课程，指导本科生获得全国大学生挑战杯竞赛一等奖、江苏省挑战杯特等奖、扬州大学挑战杯特等、扬州大学优秀本科论文，指导研究生获江苏省科技创新项目多项。荣获全国大学生课外学术科技作品竞赛优秀指导教师、扬州大学本科优秀毕业设计指导教师、扬州大学最受欢迎班主任、扬州大学优秀网络课程建设奖等荣誉。
主要从事水稻品质性状的遗传改良研究，重点在稻米蒸煮食味品质性状的遗传调控网络、稻米食味、外观和营养品质分子改良等方面开展了系统的研究工作。先后主持国家重点研发计划课题、国家自然科学基金青年、面上、区域联合和国际合作等10余项项目；在Nature Communications、Molecular Plant、Plant Biotechnology Journal、Carbohydrate Polymers和Food Chemistry等国内外著名学术期刊发表论文80余篇，其中SCI收录60余篇，其中3篇论文归入“高被引论文”；申请国家发明专利15项，获授权专利8项，申请国际专利（PCT）1项、植物新品种1个。荣获2024年江苏省科学技术奖一等奖（2/11）、2021年度江苏省高等学校科学技术研究成果一等奖（2/10）、2022年度江苏省农学会技术创新奖一等奖（2/5）、2024扬州市自然科学优秀学术论文一等奖等。
联系方法：TEL: 0514- 87977461; E-mail: cqzhang@yzu.edu.cn
欢迎努力挑战自我的同学加入我们的研究团队！
代表性文章：(* 通讯作者；# 共同作者)
Zhang CQ#, Zhu JH#, Chen SJ#, Fan XL, Li QF, Lu Y, Wang M, Yu HX, Yi CD, Tang SZ, Gu MH, Liu QQ*. Wxlv, the ancestral allele of rice Waxy gene. Molecular Plant, 2019, 12(8): 1157-1166. (1区, IF: 12.084,高被引论文)
Zhao DS#, Li QF#, Zhang CQ#, Yang QQ, Pan LX, Ren XY, Lu J, Gu MH, Liu QQ*. GS9 acts as a transcriptional activator to regulate rice grain shape and appearance quality. Nature Communications, 2018, 9(1): 1240. (1区, IF: 12.121, 高被引论文)
Huang LC#, Li QF#, Zhang CQ#, Chu R, Gu ZW, Tan HY, Zhao DS, Fan XL Liu QQ*. Creating novel Wx alleles with fine-tuned amylose levels and improved grain quality in rice by promoter editing using CRISPR/Cas9 system. Plant Biotechnology Journal, 2020, 18(11): 2164–2166. (1区, IF: 9.803, 高被引论文)
Huang LC, Xiao Y, Zhao W, Rao YN, Shen HM, Gu ZF, Fan XL, Li QF, Zhang CQ*, Liu QQ*. et al. Creating high-resistant starch rice by simultaneous editing of SS3a and SS3b. Plant Biotechnol J. 2023;10.1111/pbi.14053. doi:10.1111/pbi.14053（1区, IF: 13.8）
Lu Y, Lv DJ, Zhou L, Yang Y, Hao WZ, Huang LC, Fan XL, Zhao DS, Li QF, Zhang CQ*, Liu QQ. Combined effects of SSII-2RNAi and different Wx alleles on rice grain transparency and physicochemical properties. Carbohydrate Polymers, 2023, 308, 120651. (1区, IF: 11.135)
Zhang CQ, Yang Y, Chen SJ, Liu XJ, Zhu JH, Zhou LH, Lu Y, Li QF, Fan XL, Tang SZ, Gu MH, Liu QQ*. A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency. Journal of Integrative Plant Biology, 2021, 63(5):889-901. (1区, IF: 9.106)
Zhang CQ, Hao WZ, Lu Y, Yang Y, Chen ZZ, Li QF, Fan XL, Luo JX, Liu, QQ*. A comparative evaluation of the effect of SSI and Wx allelic variation on rice grain quality and starch physicochemical properties. Food Chemistry, 2022, 371, 131205. (1区, IF: 9.231)
Pan Lx, Chen F, Yang Y, Li Qf, Fan Xl, Zhao Ds, Liu QQ, Zhang CQ*. The underlying starch structures of rice grains with different digestibilities but similarly high amylose contents. Food Chemistry, 2022, 379, 132071. (1区, IF: 9.231)
Zhang CQ#, Zhou LH#, Lu Y, Yang Y, Feng LH, Hao WZ, Li QF, Fan XL, Zhao DS, Liu QQ*. Changes in the physicochemical properties and starch structures of rice grains upon pre-harvest sprouting. Carbohydrate Polymers, 2020, 234, 115893. (1区, IF: 9.381)
Zhang CQ, Yang Y, Chen ZZ, Chen F, Pan LX, Lu Y, Li QF, Fan XL, Sun ZZ, Liu QQ*. Characteristics of grain physicochemical properties and the starch structure in rice carrying a mutated ALK/SSIIa gene. Journal of Agricultural and Food Chemistry, 2020, 68, 47, 13950–13959. (1区，IF: 5.279)
Lu Y, Zhang XM, YangY, QiY, Hao WZ, Wang L, Liu QQ, Ling YP*, Zhang CQ*. Relationship between structure and physicochemical properties of ginkgo starches from seven cultivars. Food Chemistry, 2020, 314, 125082. (1区, IF: 7.514)
Zhang CQ, Chen SJ, Ren XY, Lu Y, Liu DR, Cai XL, Li QF , Gao JP, Liu QQ*. Molecular structure and physicochemical properties of starches from rice with different amylose contents resulting from modification of OsGBSSI activity. Journal of Agricultural and Food Chemistry, 2017, 65(10): 2222-2232. (1区，IF: 4.192)
Zhang CQ,# Zhou LH,# Zhu ZB, Lu HW, Zhou XZ, QianYT, Li QF, Lu Y, Gu MH, Liu QQ*. Characterization of grain quality and starch fine structure of two Japonica rice (Oryza Sativa) cultivars with good sensory properties at different temperatures during the filling stage. Journal of Agricultural and Food Chemistry. 2016, 64(20): 4048−4057. (1区，IF: 4.192)
Chen ZZ#, Lu Y#, Feng LH, Hao WZ, Li C, Yang Y, Fan XL, Li QF, Zhang CQ*, Liu QQ*. Genetic dissection and functional differentiation of ALKa and ALKb, two natural alleles of the ALK/SSIIa gene, responding to low gelatinization temperature in rice. Rice, 2020, 13(1): 39. (1区, IF: 4.783)
