Haotian Zheng

Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy

International Dairy Journal.

Colloidal and interfacial properties of spray dried pulse protein-blueberry polyphenol particles in model dispersion systems

FOOD CHEMISTRY, 457.

Composition of raw and roasted runner, Spanish and Valencia market type peanuts

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 137.

Exploration of plasma‐activated water (<scp>PAW</scp>) as a cleaning‐in‐place (<scp>CIP</scp>) solution for fouling removal and microbial reduction

Journal of Food Process Engineering, 47(7).

Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients

Journal of Dairy Science.

Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks

FOOD HYDROCOLLOIDS, 151.

Wound Dressing Based on Silver Nanoparticle Embedded Wool Keratin Electrospun Nanofibers Deposited on Cotton Fabric: Preparation, Characterization, Antimicrobial Activity, and Cytocompatibility

Hassan, M. M., Heins, K., & Zheng, H. (2024, March 17). ACS APPLIED BIO MATERIALS, Vol. 3.

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

Kumar, L., Brennan, M., Zheng, H., Kumar, G., & Brennan, C. (2023, October 2). INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Vol. 10.

Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception

FOOD HYDROCOLLOIDS, 150.

Emulsions stabilized by whey protein aggregates: Impact of particle structure on the oil-water interfacial characteristics and emulsion stability

Christenson, A., & Zheng, H. (2021, July 11). Presented at the American Dairy Science Association Annual Meeting.

Food Rheology and Texture

Zheng, H. (2021, January). Presented at the Universiti Teknologi MARA, Malaysia.

Food Structure Design

Zheng, H. (2021, July). Presented at the Zhejiang University, Online.

Food Structure Design

Zheng, H. (2021, February). Presented at the University of Illinois Urbana-Champaign, Online.

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch

JOURNAL OF DAIRY SCIENCE, 105(1), 56–71.

Ingredients and Formulation

In Encyclopedia of Dairy Sciences (pp. 663–673).

Oil-water interfacial characteristics of Janus particles constructed by whey protein isolate

Singh Patel, A., & Zheng, H. (2021, September 21). Presented at the American Chemical Society (ACS) 021 Fall meeting: Basic Research in Colloids, Surfactants and Interfaces, Atlanta, Georgia.

On the road to understanding and control of food structure - Functionalities of Dairy Ingredients

Presented at the 5-year review for Southeast Dairy Foods Research Center, NC State University, Raleigh, NC.

Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 28(1), 15–25.

Restoring Carboxylates on Highly Modified Alginates Improves Gelation, Tissue Retention and Systemic Capture

Acta Biomaterialia, 138, 208–217.

Texture

In P. L. H. McSweeney & J. P. McNamara (Eds.), Encyclopedia of Dairy Sciences (3rd ed., pp. 616–625).

Thermal, pasting and structural studies of oat starch-caseinate interactions

FOOD CHEMISTRY, 373.

Circular Agriculture Systems: The efficient way to utilize by-products

Zheng, H. (2020, June). Presented at the Wageningen Academy Tech Talk.

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

FOODS, 9(6).

Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes

FOOD CHEMISTRY, 324.

Impact of Milk Fat Globule Membrane Materials on Cheese Made from Reconstituted Milk: Structure and Volatile Organic Compounds

Journal of Dairy Science, 103(Suppl. 1).

Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels

International Journal of Food Science & Technology, 55(11), 3361–3371.

Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release

Journal of Functional Foods, 68.

Production of Milk Phospholipid-Enriched Dairy Ingredients

[Review of ]. FOODS, 9(3).

The effects of fungal lipase-treated milk lipids on bread making

LWT-FOOD SCIENCE AND TECHNOLOGY, 128.

Application of partial calcium-depleted milk protein concentrate in protein-fortified stirred yogurt for improving the gel water-holding capacity and product processability

Ortiz Salazar, J. A., Fernando, R. H., & Zheng, H. (2019, June 23). Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.

Bovine milk fats and their replacers in baked goods: A review

Foods, 8(9).

Engineering innovative dairy emulsion droplets to mimic native milk fat globules

Zheng, H., Ingram, L., Ortiz Salazar, J. A., Lu, J., & Fernando, R. (2019, June 23). Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.

Impact of Milk Fat Globule Membrane Materials on Cheese Made From Recombined Milk

Presented at the 2019 Global Cheese Technology Forum, Peppermill Resort, Reno, NV, USA.

Introduction: Measuring Rheological Properties of Foods

In Food Engineering Series (pp. 3–30).

Preparation of γ-aminobutyric acid-enriched fermented compound beverage by Lactobacillus plantarum J26

Zhuang, K., Li, H., Zhang, Z., Feng, X., Fu, S., Li, T., … Man, C. (2019, June 23). Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.

Seasonal variations of pasture fed bovine milk and their impact on heat stability of the skimmed milk

Presented at the ADSA Annual Meeting, Cincinnati, Ohio, USA.

Structure and Texture of Dairy Food Systems

Zheng, H. (2019, July). Presented at the Teagasc Moore Park Research Center, Ireland.

Polymers for structure design of dairy foods

In Polymers for Food Applications (pp. 509–528).

Structure of Dairy Foods

Zheng, H. (2018, July). Presented at the Shenyang Agricultural University, Shenyang, Liaoning, China.

Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel System

Zheng, H. (2018, February 26). Presented at the 20th Annual Dairy Ingredients Symposium: Innovative Dairy Ingredients, Adding Value to the Industry, Shell Beach, California.

Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel Systems

Zheng, H. (2018, June 24). Presented at the American Dairy Science Association (ADSA) annual meeting, Knoxville, Tennessee, USA.

The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch

Food Chemistry, 245, 518–524.

Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion-based products: A review

Starch/Staerke, 69(1-2).

Characterization of interactions between volatile organic compounds and milk fat globules by confocal Raman microscopy

Zheng, H., Gordon, K. C., Jimenez-Flores, R., & Everett, D. (2014, March 3). Presented at the 2nd IDF (International Dairy Federation) Symposium on Microstructure of Dairy Products and 5th IDF Symposium on Science and Technology of Fermented Milk, Melbourne, Australia.

Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes

Journal of Dairy Science, 97(10), 5964–5974.

Phospholipid architecture of the bovine milk fat globule membrane using giant unilamellar vesicles as a model

Journal of Agricultural and Food Chemistry, 62(14), 3236–3243.

Structural Nature of the bovine milk fat globules

Presented at the Riddet Institute Research Colloquium, Wellington, New Zealand.

Bovine milk fat globule membrane proteins are affected by centrifugal washing processes

Journal of Agricultural and Food Chemistry, 61(35), 8403–8411.

Centrifugal washing processes reveal lipid organization of the bovine milk fat globule membrane (MFGM)

Zheng, H., Jiménez-Flores, R., & Everett, D. (2013, July 8). Presented at the ADSA Annual Meeting, Indianapolis, Indiana, USA.

Centrifugal washing processes reveal the protein structure of the bovine milk fat globule membrane (MFGM)

Zheng, H., & Everett, D. (2013, July 13). Presented at the Institute of Food Technologists (IFT) annual meeting, Chicago, Illinois, USA.

From giant unilamellar vesicles (GUVs) to lipid organization of the bovine milk fat globule membrane (MFGM)

Zheng, H., Jiménez-Flores, R., & Everett, D. (2013, July 8). Presented at the ADSA Annual Meeting, Indianapolis, Indiana, USA.

Innovative application of confocal Raman microscopy to investigate the interaction between trans-2-hexenal and bovine milk fat globules

International Dairy Journal, 32(2), 68–70.

Isolation processes for Bovine Milk Fat Globules (MFGs) induce structural and compositional changes

Presented at the Riddet Institute Research Colloquium, Palmerston North, New Zealand.

Milk Fat Globule Membrane and Its effects on Flavour Release

Presented at the Riddet Institute Research Colloquium, Palmerston North, New Zealand.

Faculty Research Introduction: Food Chemistry Program at NC State

Zheng, H. Presented at the NC State's College of Agriculture & Life Sciences presentation to Lenovo, Online.