Haotian Zheng

Co-gels of milk proteins and oat starch: A rheological, textural and microstructural perspective

Kumar, L., Brennan, M., Zheng, H., Kumar, G., Kaur, H., & Brennan, C. (2026, January 18). International Journal of Biological Macromolecules, Vol. 1.

Oil-water interfaces stabilized by whey protein colloidal particles: Evolution of interfacial rheology during subphase exchanges using simulated digestive fluids

Shao, Y., & Zheng, H. (2026, February 25). Food Hydrocolloids.

Partially hydrolyzed lentil and pea protein isolates: Techno-functional properties and bioactivity

Amin, U., Grace, M. H., Lila, M. A., & Zheng, H. (2026, February 26). Food Chemistry.

Characterization of the plasmin system from skim milk to milk protein concentrate

Abstracts of the 2025 American Dairy Science Association® Annual Meeting, 226–226.

Constructing aqueous foams from milk components: structure and interfaces

Current Opinion in Food Science, 63, 101290.

Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology

Journal of Dairy Science, 108(6), 5580–5597.

Construction of stable foams using milk components: colloid and interface aspects, ADPI Global Ingredients Summit

ADPI Global Ingredients Summit, American Dairy Products Institute. Presented at the ADPI Global Ingredients Summit, American Dairy Products Institute, Tampa, Florida.

Dairy Ingredient Functionality: Soft Matter Aspects

9th International Symposium on Dairy Cow Nutrition and Milk Quality. Presented at the 9th International Symposium on Dairy Cow Nutrition and Milk Quality, Beijing, China.

Enzymatic synthesis of calcium lactobionate from cheese whey permeate as a value-added ingredient

JDS Communications, 7(1), 6–11.

From texture to digestion: Understanding multi-component interactions in designing starch-based low-glycemic index soft foods

Trends in Food Science & Technology, 169, 105520.

Gelation Kinetics And Rheological Properties Of Yogurt Alternatives Manufactured From Pea And Lentil Protein Isolates And Their Hydrolysates

2025 ACS Fall meeting. Presented at the 2025 ACS Fall meeting, Washington, DC.

Gelation dynamics and rheological properties of stirred yogurt alternatives manufactured from pulse protein isolates and their hydrolysates

Food Hydrocolloids, 172, 112018.

Impact of pre-denatured egg white proteins on colloidal stability and oil-water interfacial properties (2025 ACS Fall meeting

2025 ACS Fall meeting. Presented at the ACS Fall meeting, Washington, DC.

Improving the texture and structure of high protein yogurt alternative using pea protein hydrolysate as a functional ingredient

Food Structure, 45, 100458.

Investigation of mechanical properties of whey protein stabilized oil-water interfaces during in vitro digestion

American Dairy Science Association Annual Meeting, 226–226.

Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties

Journal of Dairy Science, 108(10), 10533–10547.

Manufacturing mesoscale whey protein particles via a scalable antisolvent precipitation-based method

Abstracts of the 2025 American Dairy Science Association® Annual Meeting, 225–226.

Mesoscale fractal whey protein particles derived from microscale linear-shaped protein assemblies (Part 1): Manufacturing method and particle characteristics

Journal of Dairy Science, 12.

Mesoscale fractal whey protein particles derived from microscale linear-shaped protein assemblies (Part 2): Foaming properties and heat stability

Journal of Dairy Science, 10.

Modulating Soy Protein Functionalities through Breeding Modern Soy Varieties with Wild Soy Accessions

2025 ACS Fall meeting. Presented at the ACS Fall meeting, Washington, DC.

Natural Aging of Soybean Impacts Ingredient Functionality of Soy Protein Isolate

ACS Food Science & Technology, 12.

The impact of fat and protein contents on bovine milk foaming properties

Abstracts of the 2025 American Dairy Science Association® Annual Meeting, 226–227.

The impact of sphingomyelin and cholesterol on ordered lipid domain formation in the bovine milk fat globule membrane using artificial giant unilamellar vesicles as a model

JDS Communications, 6(4), 485–489.

β-Lactoglobulin-enriched whey protein aggregates for high-acid ready-to-drink beverage application

Abstracts of the 2025 American Dairy Science Association® Annual Meeting, 12–13.

A functionality study of whey protein aggregates derived from fibril/ribbon-shaped assemblies induced by antisolvent precipitation

2024 American Dairy Science Association® Annual Meeting. Poster presented at the 2024 American Dairy Science Association® Annual Meeting, West Palm Beach, FL.

Aggregation of whey proteins as building blocks of food structures

2024 American Dairy Science Association® Annual Meeting. ADSA 2024 Foundation Scholar Award Presentation presented at the American Dairy Science Association® Annual Meeting, West Palm Beach, FL.

Assembling whey proteins for improved and new functionalities: knowledge, techniques, and opportunities

11th International Whey Conference, The Whey Forward. Presented at the 11th International Whey Conference, Dublin, Ireland.

Chemistry and properties of the caseins

In M. El-Bakry & B. M. Mehta (Eds.), Casein Structural Properties, Uses, Health Benefits and Nutraceutical Applications (pp. 23–36).

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

Food Chemistry, 457, 140073.

Comparison of physicochemical and techno-functional properties of partially hydrolyzed pea and lentil protein isolates

2024 IFT FIRST annual meeting. Presented at the 2024 IFT FIRST annual meeting, Chicago, IL, USA.

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

Journal of Food Composition and Analysis, 137, 106908.

Enzymatic synthesis of calcium lactobionate from cheese whey permeate as a potential food ingredient

2024 American Dairy Science Association® Annual Meeting. Poster presented at the 2024 American Dairy Science Association® Annual Meeting, West Palm Beach, FL.

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

Journal of Food Process Engineering, 47(7).

Food structure design towards encapsulation application: protein assembly, gelation, interfacial stabilization

Session 12 Encapsulation and delivery of bioactive compounds, 16th Conference of Food Engineering. Presented at the 16th Conference of Food Engineering, Seattle, WA.

Impact of Structural Features of Whey Protein Assemblies on Oil-Water Interfacial Behaviors: Adsorption Dynamics and Dilatational Rheology

2024 IFT FIRST annual meeting. Poster presented at the 2024 IFT FIRST annual meeting, Chicago, IL, USA.

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

Journal of Dairy Science, 108(1), 190–205.

Manufacturing whey protein aggregates: impact of processing variables on the particle size and phase stability

ADPI Global Ingredients Summit, American Dairy Products Institute. Presented at the ADPI Global Ingredients Summit, American Dairy Products Institute, Reno, NV.

Milk protein functionality: colloidal and interfacial aspects

Dairy Foods Symposium: Next Generation of Scientific Leaders in the Field of Dairy Foods Science, 2024 American Dairy Science Association® Annual Meeting. Presented at the American Dairy Science Association® Annual Meeting, West Palm Beach, FL.

Modification of whey-derived ingredients for new functionality

In H. Zheng (Ed.), ADPI Global Ingredients Summit, American Dairy Products Institute.

Predicting phase stability of UHT reconstituted skim milk using vibrational spectroscopy and physicochemical properties coupled with partial least squares method

American Dairy Science Association® Annual Meeting. Presented at the American Dairy Science Association® Annual Meeting, West Palm Beach, FL.

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

International Dairy Journal, 161, 106142.

Rheological Characterization of Liquid Egg White Gel Sourced From Caged and Aviary Eggs

2024 IFT FIRST annual meeting. Presented at the 2024 IFT FIRST annual meeting, Chicago, IL, USA.

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

Food Hydrocolloids, 151, 109828.

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

ACS Applied Bio Materials, 7(4), 2164–2174.

Assemblies of whey proteins and their applications

24th Annual Dairy Ingredient Technical Symposium. Presented at the 24th Annual Dairy Ingredient Technical Symposium, Santa Barbara, CA, USA.

Developing a hybrid method for manufacturing whey protein nano-/micro-gel particles derived from a dispersion containing fibril/ribbon-shaped assemblies

American Dairy Science Association® Annual Meeting. Presented at the American Dairy Science Association® Annual Meeting, Ottawa, Canada.

Developing scalable enzymatic manufacturing process of lactobionic acid from permeate of milk protein concentrate

American Dairy Science Association® Annual Meeting. Presented at the American Dairy Science Association® Annual Meeting, Ottawa, Canada.

Engineering spherical whey protein assemblies: controlling the particle size by varying characteristics of protein sol and manufacturing conditions

2023 IFT FIRST annual meeting. Presented at the 2023 IFT FIRST annual meeting, Chicago, IL, USA.

Mining for value in milk solids

IDF (International Dairy Federation) World Dairy Summit. Presented at the IDF (International Dairy Federation) World Dairy Summit, Chicago, Illinois.

Modulating fat digestion dynamics and formation of supramolecular structures of lipid digestive products for cellular delivery of poorly soluble micronutrients: an investigation of the functionality of protein microgel stabilized Mickering emulsion

2023 IFT FIRST annual meeting. Presented at the 2023 IFT FIRST annual meeting, Chicago, IL, USA.

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

International Journal of Dairy Technology, 77(1), 71–80.

Selecting ingredients to perform in dairy beverages - Tools and techniques

(DAIRY FOODS SYMPOSIUM: DAIRY BEVERAGES 2.0: CURRENT INNOVATIONS TO FUEL DAIRY-BASED BEVERAGES OF THE FUTURE, 2023 American Dairy Science Association® Annual Meeting. Presented at the American Dairy Science Association® Annual Meeting, Ottawa, Canada.

Soft matter strategy for creating novel dairy ingredients: Assemblies of whey proteins and their applications

24th Annual Dairy Ingredient Technical Symposium. Presented at the 24th Annual Dairy Ingredient Technical Symposium, Santa Barbara, CA, USA.

Soft matter strategy for creating novel food texturizer: Electrostatic-driven gelation of Pickering emulsion stabilized by colloid whey protein assemblies

2023 American Dairy Science Association® Annual Meeting. Presented at the American Dairy Science Association® Annual Meeting, Ottawa, Canada.

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, 109652.

The investigation of a rapid method for indicating powder properties based on the correlation analysis of interfacial parameters

American Dairy Science Association® Annual Meeting. Presented at the American Dairy Science Association® Annual Meeting, Ottawa, Canada.

Nanotechnology applications for food safety: Benefits and risks

In Nanotechnology Applications for Food Safety and Quality Monitoring (pp. 3–30).

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).

The Product and Its Manufacture

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

Food Chemistry, 373, 131433.

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), 831.

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

Food Chemistry, 324, 126837.

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, 103865.

Production of Milk Phospholipid-Enriched Dairy Ingredients

Foods, 9(3), 263.

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

LWT, 128, 109455.

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), 383.

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

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 - Stärke, 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.