Food Chemistry, Food Physical Chemistry
The research in Dr.Zhang’s Lab is focused on the fabrication and characterization of food-grade delivery systems of bioactive food components and additives. Dr. Zhang also studies the molecular interactions of biopolymers with other food components and the correlations between molecular interactions and functionalities of food systems.
Zhang Y, Ma Q, Critzer F, Davidson PM and Zhong Q. 2015. Physical and antibacterial properties of alginate films containing cinnamon bark oil and soybean oil. LWT - Food Science and Technology 64 (1), 423–430.
Luo Y, Zhang Y, Pan K, Critzer F, Davidson PM and Zhong Q. 2014. Self-emulsification of alkaline-dissolved clove bud oil by whey protein, gum arabic, lecithin, and their combinations. J. Agric. Food Chem. 62 (19), 4417-4424.
Zhang Y and Zhong Q. 2013. Encapsulation of bixin in sodium caseinate to deliver the colorant in transparent dispersions. Food Hydrocolloids 33 (1), 1-9.
Zhang Y and Zhong Q. 2013. Probing the binding between norbixin and dairy proteins by spectroscopy methods. Food Chemistry 139 (1), 611-616.
Zhang Y and Zhong Q. 2012. Effects of thermal denaturation on binding between bixin and whey protein. J. Agric. Food Chem. 60 (30), 7526-7531.
B.S. Chemistry, Wuhan University, China
Ph.D. Physical Chemistry, Wuhan University, China
Post-Doc, Food Biophysics, University of Tennessee
270 Food Innovation Center
Lincoln, NE 68588-6205
402 472 8583