@article{amin_lin_zuo_zheng_2024, title={Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks}, volume={151}, ISSN={["1873-7137"]}, url={https://doi.org/10.1016/j.foodhyd.2024.109828}, DOI={10.1016/j.foodhyd.2024.109828}, abstractNote={In this study, mesoscopic sized fractal assemblies (FA) were prepared using whey protein isolate; the cold-set gelation properties of FA particles were investigated in-depth. Two types of FA particles (FA62 and FA90) with different mean sizes were synthesized through controlled thermal treatment of whey protein solutions at two concentrations (62 g/L and 90 g/L). Particle characteristics e.g. hydrodynamic radius, ζ-potential and surface hydrophobicity were dependent on pH and structure of FA. Transmission electron microscopy (TEM) observation confirmed the fractal morphology and small-angle X-ray scattering (SAXS) analysis suggested an internal fractal structure for the obtained FA particles. Eight cold-set FA protein gels (2 % w/v) were manufactured by controlling two gelling factors at two levels: pH (5.8 and 7.0) and Ca2+ content (5 mM and 10 mM). Rheological characteristics in the large amplitude oscillatory shear regime revealed that pH 7.0 gels were softer and elastic while pH 5.8 gels were harder and brittle. Rheology Pipkin diagrams demonstrated that the strain softening/stiffening and the shear-thinning/thickening behaviors may be fine-tuned by manipulating the key gelation factors: e.g. FA structure, pH, and Ca2+. The entrainment speed-dependent friction coefficient curves showed that at an intermediate velocity regime (6–250 mm s−1), FA90 particles induced hydrogels had superior lubrication effect compared to FA62 gels. This work demonstrated a food structure design approach regarding tuning texture and lubrication properties of protein gels without changing protein content and protein composition. The optimized protein hydrogels may be used as texturizer for “cleaner label” food formulas and/or as delivery system for carrying micronutrients.}, journal={FOOD HYDROCOLLOIDS}, author={Amin, Usman and Lin, Yufeng and Zuo, Xiaobing and Zheng, Haotian}, year={2024}, month={Jun} }
 @article{lin_maloney_drake_zheng_2024, title={Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception}, volume={150}, ISSN={["1873-7137"]}, url={https://doi.org/10.1016/j.foodhyd.2023.109652}, DOI={10.1016/j.foodhyd.2023.109652}, abstractNote={Although the general mechanism of transglutaminase (TGase) and protease on texturizing protein gels has been known, their synergistic functionalities on modulating the textural and sensory attributes of pea protein based yogurt alternative (PPBYA) are still not clear. In this work, 9 PPBYA gels treated by the mentioned enzymes were manufactured to investigate their texturizing functionality. By treating PPBYA milk (emulsion) with TGase (0.47 U/g protein), the resultant PPBYA gel had an increased strain resilience by ∼1.8-fold compared to blank control (γ-LVE); however, the brittleness of the gel was also increased by ∼4.8-fold (Index-FT). Co-application of TGase (0.47 U/g protein) and protease (0.1 U/g protein) seemed not to cause changes in some conventional rheological parameters as compared to the PPBYA control, for instance the referred parameters were strain resistance, hardness, and brittleness. However, the impact of mentioned synergistic enzymatic treatment on PPBYA gel may be clearly demonstrated by nonlinear rheological parameters; the Pipkin diagrams showed that co-application of TGase and protease resulted in PPBYA gels with higher homogeneity of dynamic rheology behavior in response to large deformation. Overall, the enzymatic treatments were able to result in significant changes in structure, rheology, tribology, and sensory attributes. Sensory textural attributes e.g. smoothness-in-mouth and astringency were both correlated with flow strain, whereas lubrication transition behavior was correlated with astringency. The obtained results demonstrated that the difference of textural characteristics between PPBYA and yogurt can be reduced by the co-application of TGase and protease at an optimized ratio and dosage rate.}, journal={FOOD HYDROCOLLOIDS}, author={Lin, Yufeng and Maloney, Katherine and Drake, Maryanne and Zheng, Haotian}, year={2024}, month={May} }
 @article{hassan_heins_zheng_2024, title={Wound Dressing Based on Silver Nanoparticle Embedded Wool Keratin Electrospun Nanofibers Deposited on Cotton Fabric: Preparation, Characterization, Antimicrobial Activity, and Cytocompatibility}, volume={3}, ISSN={["2576-6422"]}, url={https://doi.org/10.1021/acsabm.3c01111}, DOI={10.1021/acsabm.3c01111}, abstractNote={Wool keratin (WK) protein is attractive for wound dressing and biomedical applications due to its excellent biodegradability, cytocompatibility, and wound-healing properties. In this work, WK-based wound dressings were prepared by depositing WK/poly(vinyl alcohol) (PVA) and silver nanoparticle (Ag NP)-embedded WK/PVA composite nanofibrous membranes on cotton fabrics by electrospinning. Ag NPs were biosynthesized by reduction and stabilization with sodium alginate. The formed Ag NPs were characterized by ultraviolet-visible and Fourier transform infrared (FTIR) spectroscopy, and their size was determined by transmission electron microscopy and image analysis. The formed Ag NPs were spherical and had an average diameter of 9.95 nm. The produced Ag NP-embedded WK/PVA composite nanofiber-deposited cotton fabric surface was characterized by FTIR and dynamic contact angle measurements, and the nanofiber morphologies were characterized by scanning electron microscopy. The average diameter of the nanofibers formed by 0.1% Ag NP-embedded WK/PVA solution was 146.7 nm. The antibacterial activity of the surface of cotton fabrics coated with electrospun composite nanofibers was evaluated against the two most common wound-causing pathogens, Staphylococcus aureus and Pseudomonas aeruginosa. The cotton fabric coated with 0.1% Ag NP-embedded WK/PVA nanofibers showed very good antibacterial activity against both pathogens, and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay results showed good cytocompatibility against L-929 mouse fibroblast cells. However, the increase in Ag NP content in the nanofibers to 0.2% negatively affected the cell viability due to the high release rate of Ag ions. The results achieved show that the developed wound dressing has good potential for wound healing applications.}, journal={ACS APPLIED BIO MATERIALS}, author={Hassan, Mohammad Mahbubul and Heins, Kira and Zheng, Haotian}, year={2024}, month={Mar} }
 @article{kumar_brennan_zheng_kumar_brennan_2023, title={Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties}, volume={10}, ISSN={["1471-0307"]}, url={https://doi.org/10.1111/1471-0307.13018}, DOI={10.1111/1471-0307.13018}, abstractNote={The effects of dairy ingredient substitution including whey protein concentrate (WPC), whey lactalbumin concentrate (WLAC) and skim milk powder (SMP) on functional properties of oat flour were investigated. Pasting analysis revealed that adding dairy ingredients at low substitution concentrations (5% and 10%) weaken the gel strength. WPC and WLAC resulted in increased hot paste stability compared to SMP as indicated by results obtained from a rapid visco analyser (RVA). Textural analysis suggested that WPC and SMP resulted in more elastic gels in comparison with WLAC, whereas WLAC reduced the elasticity of gel owing to the high denaturation resistance of α‐lactalbumin.}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, author={Kumar, Lokesh and Brennan, Margaret and Zheng, Haotian and Kumar, Gaurav and Brennan, Charles}, year={2023}, month={Oct} }
 @article{kumar_brennan_brennan_zheng_2022, title={Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch}, volume={105}, ISSN={["1525-3198"]}, url={https://doi.org/10.3168/jds.2021-20711}, DOI={10.3168/jds.2021-20711}, abstractNote={We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The X-ray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm-1 and 1,080 cm-1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Kumar, Lokesh and Brennan, Margaret and Brennan, Charles and Zheng, Haotian}, year={2022}, month={Jan}, pages={56–71} }
 @inbook{patel_yeung_brennan_zheng_2022, place={Amsterdam}, title={Ingredients and Formulation}, ISBN={9780128187678}, url={http://dx.doi.org/10.1016/b978-0-12-818766-1.00161-6}, DOI={10.1016/b978-0-12-818766-1.00161-6}, booktitle={Encyclopedia of Dairy Sciences}, publisher={Academic Press}, author={Patel, Avinash Singh and Yeung, C.K. and Brennan, Charles and Zheng, Haotian}, year={2022}, pages={663–673} }
 @article{ondiek_wang_sun_zhou_on_zheng_ravi_2022, title={Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods}, volume={28}, ISSN={["1532-1738"]}, url={https://doi.org/10.1177/1082013220987916}, DOI={10.1177/1082013220987916}, abstractNote={This study isolated lactic acid bacteria from commercially available probiotic foods to determine their capacity to remove aflatoxin B1 (AFB1) and trichothecene-2 (T-2). The removal rates by original live and heat-treated cells of lactic acid bacteria (LAB) were compared to test the effect of heat treatment on efficacy. LAB is capable to remove up to 46% of AFB1 and up to 45% of T-2 toixn. The toxin removal capability increased as toxin concentration increased despite bacterial cell viability declining. Surprisingly, the denatured LAB removed greater percentages of AFB1 (up to 62%) and T-2 (up to 52%) than live bacterial cells (P < 0.05), lending support to the hypothesis that there is higher binding of toxins to the cell membrane of nonviable cells. The research provided practical evidences, which suggest that when ingested into the gut biota, LAB could likely reduce absorption of AFB1 and T-2 from contaminated foods.}, number={1}, journal={FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL}, author={Ondiek, Walter and Wang, Yaling and Sun, Lijun and Zhou, Langhua and On, Stephen L. W. and Zheng, Haotian and Ravi, Gooneratne}, year={2022}, month={Jan}, pages={15–25} }
 @article{moody_brown_massaro_patel_agarwalla_simpson_brown_zheng_pierce_brudno_2022, title={Restoring Carboxylates on Highly Modified Alginates Improves Gelation, Tissue Retention and Systemic Capture}, volume={138}, ISSN={["1878-7568"]}, url={https://doi.org/10.1016/j.actbio.2021.10.046}, DOI={10.1016/j.actbio.2021.10.046}, abstractNote={Alginate hydrogels are gaining traction for use in drug delivery, regenerative medicine, and as tissue engineered scaffolds due to their physiological gelation conditions, high tissue biocompatibility, and wide chemical versatility. Traditionally, alginate is decorated at the carboxyl group to carry drug payloads, peptides, or proteins. While low degrees of substitution do not cause noticeable mechanical changes, high degrees of substitution can cause significant losses to alginate properties including complete loss of calcium cross-linking. While most modifications used to decorate alginate deplete the carboxyl groups, we propose that alginate modifications that replenish the carboxyl groups could overcome the loss in gel integrity and mechanics. In this report, we demonstrate that restoring carboxyl groups during functionalization maintains calcium cross-links as well as hydrogel shear-thinning and self-healing properties. In addition, we demonstrate that alginate hydrogels modified to a high degree with azide modifications that restore the carboxyl groups have improved tissue retention at intramuscular injection sites and capture blood-circulating cyclooctynes better than alginate hydrogels modified with azide modifications that deplete the carboxyl groups. Taken together, alginate modifications that restore carboxyl groups could significantly improve alginate hydrogel mechanics for clinical applications. STATEMENT OF SIGNIFICANCE: Chemical modification of hydrogels provides a powerful tool to regulate cellular adhesion, immune response, and biocompatibility with local tissues. Alginate, due to its biocompatibility and easy chemical modification, is being explored for tissue engineering and drug delivery. Unfortunately, modifying alginate to a high degree of substitution consumes carboxyl group, which are necessary for ionic gelation, leading to poor hydrogel crosslinking. We introduce alginate modifications that restore the alginate's carboxyl groups. We demonstrate that modifications that reintroduce carboxyl groups restore gelation and improve gel mechanics and tissue retention. In addition to contributing to a basic science understanding of hydrogel properties, we anticipate our approach will be useful to create tissue engineered scaffolds and drug delivery platforms.}, journal={ACTA BIOMATERIALIA}, publisher={Elsevier BV}, author={Moody, C. T. and Brown, A. E. and Massaro, N. P. and Patel, A. S. and Agarwalla, P. A. and Simpson, A. M. and Brown, A. C. and Zheng, H. and Pierce, J. G. and Brudno, Y.}, year={2022}, month={Jan}, pages={208–217} }
 @inbook{zheng_2022, place={Amsterdam}, edition={3rd}, title={Texture}, ISBN={9780128187678}, DOI={10.1016/B978-0-12-818766-1.00379-2}, abstractNote={The textural properties of process dairy foods are of great interests to the dairy industry. As for the consumer dairy foods manufacturers, sensory textural attributes significantly determine the consumers' liking and acceptance of a food product. The food texture is a net effect resulting from the applied ingredients and a series of processing treatments. Therefore, as for the dairy ingredient processors, the texture of processed consumer foods indicates the technical functionality and applicability of a dairy ingredient for a specific type of food. Generally, dairy ingredients are versatile in structuralizing and texturing different consumer foods including both dairy-based and nondairy-based foods. Innovative formulas with reduced or fortified nutrients (e.g., sugar, fat, and protein) have been developed to meet special nutritional needs of consumers and to fit in a growing market trend. Such nutrients reduction/fortification would result negative impact on sensory sensations, therefore, a new formula may be failed in commercialization. Sophisticated food structure design is required for maintaining or even improving the texture of a new product when a certain food component is significantly reduced or fortified. Original food texture, food structure, oral processing, sensory sensations, bolus formation, and physiological impacts (e.g., satiation, digestion and absorption) are interrelated. Conducting meaningful texture analysis and providing quantitative and objective data are essential for developing new products, for evaluating technical functionality of ingredients, and for revealing the bio-functionality of a structured food product. In this article, different techniques for characterizing the texture of dairy foods or foods structured by using dairy ingredients are critically discussed. Detailed parameters and examples provided here are applicable to both industry and academia applications for applied and fundamental research purposes.}, booktitle={Encyclopedia of Dairy Sciences}, publisher={Academic Press}, author={Zheng, H.}, editor={McSweeney, P.L.H. and McNamara, J.P.Editors}, year={2022}, pages={616–625} }
 @article{kumar_brennan_brennan_zheng_2022, title={Thermal, pasting and structural studies of oat starch-caseinate interactions}, volume={373}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2021.131433}, abstractNote={The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increased at high relative contents of CaCn (>50%, w/w), while setback and stability ratio were decreased. Thermal analysis showed an increase in gelatinization temperature and a decrease in enthalpy change. The X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FT-IR) suggested significant effects of CaCn on oat starch gelatinization. Based on XRD results, a decreasing trend was observed on the relative crystallinity of the starch-protein mixtures containing high levels of CaCn (e.g. 50% and 75% relative CaCn contents). Increases in FT-IR bands at 1024 cm-1 and 1152 cm-1 suggested an increase in amorphous structuration of the mentioned starch-protein mixtures.}, journal={FOOD CHEMISTRY}, author={Kumar, Lokesh and Brennan, Margaret and Brennan, Charles and Zheng, Haotian}, year={2022}, month={Mar} }
 @inproceedings{christenson_zheng_2021, title={Emulsions stabilized by whey protein aggregates: Impact of particle structure on the oil-water interfacial characteristics and emulsion stability}, author={Christenson, Andrew and Zheng, H.}, year={2021}, month={Jul} }
 @misc{zheng_2021, title={Food Rheology and Texture}, author={Zheng, H.}, year={2021}, month={Jan} }
 @misc{zheng_2021, title={Food Structure Design}, author={Zheng, H.}, year={2021}, month={Jul} }
 @misc{zheng_2021, title={Food Structure Design}, author={Zheng, H.}, year={2021}, month={Feb} }
 @inproceedings{singh patel_zheng_2021, title={Oil-water interfacial characteristics of Janus particles constructed by whey protein isolate}, url={http://dx.doi.org/10.1021/scimeetings.1c01284}, DOI={10.1021/scimeetings.1c01284}, publisher={American Chemical Society (ACS)}, author={Singh Patel, Avinash and Zheng, Haotian}, year={2021}, month={Sep} }
 @misc{zheng_2021, title={On the road to understanding and control of food structure - Functionalities of Dairy Ingredients}, author={Zheng, H.}, year={2021} }
 @misc{zheng_2020, title={Circular Agriculture Systems: The efficient way to utilize by-products}, author={Zheng, H.}, year={2020}, month={Jun} }
 @article{chen_zheng_anne brennan_chen_guo_brennan_2020, title={Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage}, volume={9}, ISSN={["2304-8158"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85091991814&partnerID=MN8TOARS}, DOI={10.3390/foods9060831}, abstractNote={The impacts of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of stirred acidified dairy gel (ADG) system have not been fully explored. These impacts were studied during a 28-day cold storage (4 °C) period to explore the feasibility and technical boundaries of making acidified dairy gels in which black tea infusion (BTI) is incorporated. Reconstituted skim milks containing different proportions of BTI were acidified by GDL (glucono-δ-lactone) at 35 °C for making ADG systems. Both textural properties and structural features were characterized; antioxidant capacity was determined through three assays. They are (1) free radical scavenging ability by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; (2) ABTS [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)] assay and (3) ferric reducing antioxidant power (FRAP) assay. The microstructure of the ADGs was observed using SEM (scanning electron microscopy) and CLSM (confocal laser scanning microscopy). Results showed that BTI significantly increased the antioxidant capacity of the gel systems and the gel containing 15% BTI was as stable as the control gel in terms of syneresis rate. However lower phase stability (higher syneresis rate) was observed in the ADG with a higher portion of BTI (30% to 60%). The microstructure of the ADGs observed may explain to the phase stability and textural attributes. The results suggested that tea polyphenols (TPs) improved antioxidant capacity in all samples and the interactions between BTI and dairy components significantly altered the texture of ADGs. Such alterations were more pronounced in the samples with higher proportion of BTI (60%) and/or longer storage time (28 days).}, number={6}, journal={FOODS}, author={Chen, Han and Zheng, Haotian and Anne Brennan, Margaret and Chen, Wenpin and Guo, Xinbo and Brennan, Charles Stephen}, year={2020}, month={Jun} }
 @article{huang_brennan_zhao_liu_guan_mohan_stipkovits_zheng_kulasiri_2020, title={Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes}, volume={324}, ISSN={["1873-7072"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85083657093&partnerID=MN8TOARS}, DOI={10.1016/j.foodchem.2020.126837}, abstractNote={Evidences have shown that phytosome assemblies are novel drug delivery system. However, studies of phytosomes in food applications are scarce. The characteristics of milk phospholipid assemblies and their functionality in terms of in vitro digestibility and bioavailability of encapsulated nutrients (ascorbic acid and α-tocopherol) were studied. The phytosomes were fabricated using ethanolic evaporation technique. Spectral analysis revealed that polar parts of phospholipids formed hydrogen bonds with ascorbic acid hydroxyl groups, further, incorporating ascorbic acid or α-tocopherol into the phospholipid assembly changed the chemical conformation of the complexes. Phospholipid-ascorbic acid phytosomes yielded an optimal complexing index of 98.52 ± 0.03% at a molar ratio of 1:1. Phytosomes exhibited good biocompatibility on intestinal epithelial cells. The cellular uptake of ascorbic acid was 29.06 ± 1.18% for phytosomes. It was higher than that for liposomes (24.14 ± 0.60%) and for ascorbic acid aqueous solution (1.17 ± 0.70%).}, journal={FOOD CHEMISTRY}, author={Huang, Zhiguang and Brennan, Charles Stephen and Zhao, Hui and Liu, Jianfu and Guan, Wenqiang and Mohan, Maneesha S. and Stipkovits, Letitia and Zheng, Haotian and Kulasiri, Don}, year={2020}, month={Sep} }
 @inproceedings{zheng_arnold_kilcawley_harding_weststeyn_2020, title={Impact of Milk Fat Globule Membrane Materials on Cheese Made from Reconstituted Milk: Structure and Volatile Organic Compounds}, volume={103}, number={Suppl. 1}, booktitle={Journal of Dairy Science}, author={Zheng, Haotian and Arnold, Matt and Kilcawley, Kieran and Harding, Trevor and Weststeyn, Mary}, year={2020} }
 @article{huang_brennan_mohan_stipkovits_zheng_kulasiri_guan_zhao_liu_2020, title={Milk lipid
            in vitro
            digestibility in wheat, corn and rice starch hydrogels}, volume={55}, ISSN={0950-5423 1365-2621}, url={http://dx.doi.org/10.1111/ijfs.14607}, DOI={10.1111/ijfs.14607}, abstractNote={Summary Starch‐based hydrogels or nanoemulsions have been used to regulate lipid digestibility. However, there is a paucity of reports on how starch gels affect milk lipid in vitro digestion. This study compared the pancreatic‐lipase‐catalysed digestibility of milk lipids in two matrices: milk fat dispersion and milk fat‐loaded starch gels. Optical microscopy analysis illustrated that lipid droplets were distributed evenly in starch gels. The peak viscosities of lipid‐containing starch gels were higher than those of samples without filled‐lipids, whereas final viscosities were reduced with the addition of lipid. Free fatty acid release measurement showed that milk fat embedded in starch gels were two to three times more digestible than dispersed milk fat globules in aqueous phase, as confirmed by a multistep hydrolysis reaction model. This study offers a feasible way to manipulate milk lipid digestibility by stabilisation with starch gels.}, number={11}, journal={International Journal of Food Science & Technology}, publisher={Wiley}, author={Huang, Zhiguang and Brennan, Charles S. and Mohan, Maneesha S. and Stipkovits, Letitia and Zheng, Haotian and Kulasiri, Don and Guan, Wenqiang and Zhao, Hui and Liu, Jianfu}, year={2020}, month={Nov}, pages={3361–3371} }
 @article{huang_brennan_zhao_guan_mohan_stipkovits_zheng_liu_kulasiri_2020, title={Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release}, volume={68}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85081255691&partnerID=MN8TOARS}, DOI={10.1016/j.jff.2020.103865}, abstractNote={Milk phospholipids have been used as functional ingredients in foods. However, there have been no reports on how the polarity of lipids affects their digestibility. This study aims to isolate milk phospholipids from dairy products, to characterize them chromatographically, and assess their digestibility and antioxidant activities in vitro. The results revealed that their lipolysis reaction rate constants were significantly different (p<0.05) between milk phospholipids and triacylglycerols, and thus the degradation of both lipids complied with first-order reaction kinetics. Furthermore, the cellular uptake of milk phospholipids was determined with HT-29 cell model, and they were not found to be absorbed intact during intestinal digestion. Milk phospholipids exhibited significant antioxidant activity in vitro, while their cellular antioxidant activity was very limited. The results of this study provide useful information for the design of milk phospholipid-based carrier systems.}, journal={Journal of Functional Foods}, author={Huang, Z. and Brennan, C. and Zhao, H. and Guan, W. and Mohan, M.S. and Stipkovits, L. and Zheng, H. and Liu, J. and Kulasiri, D.}, year={2020} }
 @misc{huang_zheng_brennan_mohan_stipkovits_li_kulasiri_2020, title={Production of Milk Phospholipid-Enriched Dairy Ingredients}, volume={9}, ISSN={["2304-8158"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85081218610&partnerID=MN8TOARS}, DOI={10.3390/foods9030263}, abstractNote={Milk phospholipids (MPLs) have been used as ingredients for food fortification, such as bakery products, yogurt, and infant formula, because of their technical and nutritional functionalities. Starting from either buttermilk or beta serum as the original source, this review assessed four typical extraction processes and estimated that the life-cycle carbon footprints (CFs) of MPLs were 87.40, 170.59, 159.07, and 101.05 kg CO2/kg MPLs for membrane separation process, supercritical fluid extraction (SFE) by CO2 and dimethyl ether (DME), SFE by DME, and organic solvent extraction, respectively. Regardless of the MPL content of the final products, membrane separation remains the most efficient way to concentrate MPLs, yielding an 11.1–20.0% dry matter purity. Both SFE and solvent extraction processes are effective at purifying MPLs to relatively higher purity (76.8–88.0% w/w).}, number={3}, journal={FOODS}, author={Huang, Zhiguang and Zheng, Haotian and Brennan, Charles S. and Mohan, Maneesha S. and Stipkovits, Letitia and Li, Lingyi and Kulasiri, Don}, year={2020}, month={Mar} }
 @article{huang_brennan_zheng_mohan_stipkovits_liu_kulasiri_guan_zhao_liu_2020, title={The effects of fungal lipase-treated milk lipids on bread making}, volume={128}, ISSN={["1096-1127"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85083725896&partnerID=MN8TOARS}, DOI={10.1016/j.lwt.2020.109455}, abstractNote={Milk fat has been used as functional ingredient in bread making. However, incorporation of enzymatically-treated milk fat into bread recipes and their effects on bread properties have not been explored. This study aims to ascertain the impact of lipase-treated milk fat on bread quality in comparison with untreated bread controls. As a result of lipase treatment, dough structure was strengthened, and loaf volume improved. In vitro digestion revealed that the glycaemic load of breads with lipase-treated milk fat was significantly lower than that of control samples (p<0.05). In addition, lipase treatment reduced the crumb water activity. The study provides a novel and practical method to improve bread functionalities and lower product glycaemic response, without detrimental effects on the quality of the final products.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Huang, Zhiguang and Brennan, Charles Stephen and Zheng, Haotian and Mohan, Maneesha S. and Stipkovits, Letitia and Liu, Wenjun and Kulasiri, Don and Guan, Wenqiang and Zhao, Hui and Liu, Jianfu}, year={2020}, month={Jun} }
 @inproceedings{ortiz salazar_fernando_zheng_2019, title={Application of partial calcium-depleted milk protein concentrate in protein-fortified stirred yogurt for improving the gel water-holding capacity and product processability}, number={182}, author={Ortiz Salazar, J.A. and Fernando, R.H. and Zheng, H.}, year={2019}, month={Jun} }
 @article{huang_stipkovits_zheng_serventi_brennan_2019, title={Bovine milk fats and their replacers in baked goods: A review}, volume={8}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85072301531&partnerID=MN8TOARS}, DOI={10.3390/foods8090383}, abstractNote={Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by designing a new type of fat mimetic, in order to make calorie- and saturated fat-reduced bakery products. It provides a quick reference for both retailers and industrial manufacturers of milk fat-based bakery products.}, number={9}, journal={Foods}, author={Huang, Zhiguang and Stipkovits, Letitia and Zheng, Haotian and Serventi, Luca and Brennan, Charles S.}, year={2019} }
 @inproceedings{zheng_ingram_ortiz salazar_lu_fernando_2019, title={Engineering innovative dairy emulsion droplets to mimic native milk fat globules}, number={M115}, author={Zheng, H. and Ingram, L. and Ortiz Salazar, J.A. and Lu, J. and Fernando, R.}, year={2019}, month={Jun} }
 @inproceedings{zheng_2019, title={Impact of Milk Fat Globule Membrane Materials on Cheese Made From Recombined Milk}, publisher={American Dairy Products Institute}, author={Zheng, Haotian}, year={2019} }
 @inbook{zheng_2019, title={Introduction: Measuring Rheological Properties of Foods}, ISBN={9783030271336 9783030271343}, ISSN={1571-0297}, url={http://dx.doi.org/10.1007/978-3-030-27134-3_1}, DOI={10.1007/978-3-030-27134-3_1}, abstractNote={The science used for qualitatively and quantitatively describing materials’ deformation and flow behaviors is called rheology. In rheological terms, food materials may be characterized as viscous, viscoelastic and elastic materials. Rheological measurements of foods can be conducted in rotational or oscillatory modes, and provide valuable information about food flow and viscoelastic behaviors. They can also be used to evaluate food behaviors over a range of temperatures, time scales, and shear conditions. Accordingly, food rheological properties have gained significant interest from the food manufacturing industry. Rheological techniques are often used as an essential tool in process engineering in manufacturing plants and in quality control of food products. This is because food rheological properties can determine the following: (1) the processability of food materials in the manufacturing pipeline, (2) the stability of manufactured liquid and semisolid food products under different storage conditions, (3) the sensory texture and mouthfeel attributes of processed foods, and (4) the ability of food components to be digested and absorbed in the human gastrointestinal tract. For instance, using rheological techniques and knowledge, one can predict the flow behavior of a given raw food material in a dedicated processing line after running a limited number of trials or suggest reasonable modifications of a processing line when a new material candidate is going to be processed, therefore reducing processing risks such as blockage of pipeline. Additionally, the quantitative measures of rheological properties associated with food mechanical responses to a deformation or torque can be highly correlated with sensory textural attributes, particularly for fluid foods. Therefore, in-depth explorations of food rheological properties open a pathway for food scientists to express sensory behaviors using objective instrumental data and allows prediction of panel sensory results or consumer acceptance using statistical models based on multiple correlated rheological measures.}, booktitle={Food Engineering Series}, publisher={Springer International Publishing}, author={Zheng, Haotian}, year={2019}, pages={3–30} }
 @inproceedings{zhuang_li_zhang_feng_fu_li_jiang_zheng_man_2019, title={Preparation of γ-aminobutyric acid-enriched fermented compound beverage by Lactobacillus plantarum J26}, number={T50}, author={Zhuang, K. and Li, H. and Zhang, Z. and Feng, X. and Fu, S. and Li, T. and Jiang, Y. and Zheng, H. and Man, C.}, year={2019}, month={Jun} }
 @inproceedings{zheng_habteghiorghis_gooneratne_morgenstern_2019, title={Seasonal variations of pasture fed bovine milk and their impact on heat stability of the skimmed milk}, number={M88}, author={Zheng, H. and Habteghiorghis, A. and Gooneratne, R. and Morgenstern, M.}, year={2019} }
 @misc{zheng_2019, title={Structure and Texture of Dairy Food Systems}, author={Zheng, H.}, year={2019}, month={Jul} }
 @book{zheng_2018, title={Polymers for structure design of dairy foods}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85063479696&partnerID=MN8TOARS}, DOI={10.1007/978-3-319-94625-2_19}, journal={Polymers for Food Applications}, author={Zheng, H.}, year={2018}, pages={509–528} }
 @misc{zheng_2018, place={China}, title={Structure of Dairy Foods}, author={Zheng, H.}, year={2018}, month={Jul} }
 @inproceedings{zheng_2018, title={Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel System}, author={Zheng, Haotian}, year={2018}, month={Feb} }
 @inproceedings{zheng_2018, title={Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel Systems}, author={Zheng, Haotian}, year={2018}, month={Jun} }
 @article{kumar_brennan_zheng_brennan_2018, title={The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch}, volume={245}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85032570369&partnerID=MN8TOARS}, DOI={10.1016/j.foodchem.2017.10.125}, abstractNote={The effects of milk ingredients, whey protein concentrate (WPC), whey lactalbumin (WLAC) and skim milk powder (SMP) on oat starch characteristics in terms of pasting, rheological, freeze-thaw and swelling behaviour, were investigated. Oat starch was extracted from oat flour and different proportions of dairy ingredients were mixed with oat starch. Substitution of oat starch with milk components increased hot paste stability and reduced peak viscosity using the RVA method of assessment. Furthermore, thermal processing affected the granules size, swelling power and flow behaviour of the mixtures containing oat starch in combination with different dairy ingredients. Oat starch illustrated reduced swelling and breakdown properties when pasted in the presence of WPC and SMP. This study also showed that addition of SMP resulted in an increase in freeze-thaw syneresis and reduction in starch granule size. SMP was found to affect the oat starch properties more significantly in comparison with WPC and WLAC.}, journal={Food Chemistry}, author={Kumar, Lokesh and Brennan, Margaret and Zheng, Haotian and Brennan, Charles}, year={2018}, pages={518–524} }
 @article{kumar_brennan_mason_zheng_brennan_2017, title={Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion-based products: A review}, volume={69}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-85006415334&partnerID=MN8TOARS}, DOI={10.1002/star.201600273}, abstractNote={The two biopolymers protein and starch are used to enhance the textural properties of food and play a key role in the formulation of novel food structures. In this paper, the interactions between dairy proteins and starch are discussed with a focus on the recent development on the rheological, pasting, and microstructural properties of these systems. Fortification of extruded cereal based snacks with dairy proteins leads to nutritious and energy dense snack foods. Milk proteins and starch interactions, and their effects on physiochemical and functional properties of extruded products are also explored in this review. Processing parameters of the extrusion process and feed characteristics affect final product quality and act as an important contributor in the determination of overall product texture. Fortification with dairy proteins may result in an acceptable quality of extrusion based ready to eat (RTE) snack foods. This review article will help food technologists to design and predict a product's behaviour during processing and final texture of a starch–protein based food system.}, number={1-2}, journal={Starch/Staerke}, author={Kumar, L. and Brennan, M.A. and Mason, S.L. and Zheng, H. and Brennan, C.S.}, year={2017} }
 @inproceedings{zheng_gordon_jimenez-flores_everett_2014, title={Characterization of interactions between volatile organic compounds and milk fat globules by confocal Raman microscopy}, author={Zheng, Haotian and Gordon, Keith C. and Jimenez-Flores, Rafael and Everett, David}, year={2014}, month={Mar} }
 @article{zheng_jiménez-flores_everett_2014, title={Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes}, volume={97}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84908028531&partnerID=MN8TOARS}, DOI={10.3168/jds.2014-7951}, abstractNote={Evidence for the asymmetric distribution of phospholipids in the milk fat globule membrane (MFGM) was obtained by applying 3 washing processes using aqueous solutions with different degrees of stringency (mild, intermediate, and intensive) to milk fat globule (MFG) surfaces in simulated milk ultrafiltrate buffer. We detected no change in the amount of cholesterol after the mild washing process; however, intensive washing yielded a relative enrichment of surface cholesterol with concomitant damage to the outer bilayer of the MFGM. This finding supports the hypothesis of repartitioning of cholesterol on MFG surfaces during mechanical treatments. An updated model system of lipid organization was developed according to the results of relative depletion of individual phospholipids, as analyzed by HPLC.}, number={10}, journal={Journal of Dairy Science}, author={Zheng, H. and Jiménez-Flores, R. and Everett, D.W.}, year={2014}, pages={5964–5974} }
 @article{zheng_jiménez-flores_gragson_everett_2014, title={Phospholipid architecture of the bovine milk fat globule membrane using giant unilamellar vesicles as a model}, volume={62}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84897992300&partnerID=MN8TOARS}, DOI={10.1021/jf500093p}, abstractNote={Giant unilamellar vesicles (GUVs) were constructed using an electroformation technique to mimic the morphology of the native milk fat globule membrane (MFGM) for the purpose of structural investigation. Bovine milk derived phospholipids were selected to manufacture GUVs which were characterized by confocal laser scanning microscopy after fluorescent staining. Circular nonfluorescent dark regions were observed in a 3/7 (mol/mol) surface mixture of 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) and 1,2-dioleoyl-sn-glycero-3 phosphoethanolamine. Linear shaped dark lipid domains were found in GUVs containing sphingomyelin (SM) in the absence of cholesterol. The dark regions were interpreted as a gel phase formed by a high gel-liquid phase transition temperature (Tm) of DPPC and SM. This study provides a strategy for investigating the lipid structural organization within the native MFGM using a model lipid bilayer system and reveals that a SM and cholesterol association network is not the only requirement for nonfluorescent lipid domain formation and that PE is preferably located in the inner leaflet of the phospholipid bilayer.}, number={14}, journal={Journal of Agricultural and Food Chemistry}, author={Zheng, H. and Jiménez-Flores, R. and Gragson, D. and Everett, D.W.}, year={2014}, pages={3236–3243} }
 @inproceedings{zheng_2014, title={Structural Nature of the bovine milk fat globules}, author={Zheng, Haotian}, year={2014} }
 @article{zheng_jiménez-flores_everett_2013, title={Bovine milk fat globule membrane proteins are affected by centrifugal washing processes}, volume={61}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84883707820&partnerID=MN8TOARS}, DOI={10.1021/jf402591f}, abstractNote={The impact of washing on the release of proteins from the milk fat globule membrane (MFGM) was examined by applying washing procedures with different degrees of stringency to milk fat globule (MFG) surfaces in simulated milk ultrafiltrate buffer solution. Three washing methods, M1 (3000g, 5 min, three washes), M2 (3750g, 15 min, one wash), and M3 (15000g, 20 min, three washes) were chosen. MFG ζ-potential increased after M3 washing (P < 0.05), suggesting surface damage. For M1, in which the native MFG surface was least damaged, cluster of differentiation 36 (CD 36) and periodic acid schiff 6/7 proteins were more strongly bound to the MFGM compared with other major membrane proteins. For M3, CD 36 together with fatty acid-binding protein was more strongly bound to the MFGM. Washing by centrifugation and redispersal of the fat globules damaged the MFGM, with release into the aqueous phase of some membrane-associated proteins. The current results show the impact of washing processes on retention of functional MFGM proteins.}, number={35}, journal={Journal of Agricultural and Food Chemistry}, author={Zheng, H. and Jiménez-Flores, R. and Everett, D.W.}, year={2013}, pages={8403–8411} }
 @inproceedings{zheng_jiménez-flores_everett_2013, title={Centrifugal washing processes reveal lipid organization of the bovine milk fat globule membrane (MFGM)}, author={Zheng, Haotian and Jiménez-Flores, Rafael and Everett, David}, year={2013}, month={Jul} }
 @inproceedings{zheng_everett_2013, title={Centrifugal washing processes reveal the protein structure of the bovine milk fat globule membrane (MFGM)}, author={Zheng, Haotian and Everett, David}, year={2013}, month={Jul} }
 @inproceedings{zheng_jiménez-flores_everett_2013, title={From giant unilamellar vesicles (GUVs) to lipid organization of the bovine milk fat globule membrane (MFGM)}, author={Zheng, Haotian and Jiménez-Flores, Rafael and Everett, David}, year={2013}, month={Jul} }
 @article{zheng_gordon_everett_2013, title={Innovative application of confocal Raman microscopy to investigate the interaction between trans-2-hexenal and bovine milk fat globules}, volume={32}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-84879494394&partnerID=MN8TOARS}, DOI={10.1016/j.idairyj.2013.04.011}, abstractNote={Confocal Raman microscopy was applied to detect the partitioning of a volatile compound, trans-2-hexenal, into bovine milk fat globules (MFGs). The interactions between trans-2-hexenal and individual MFGs were reflected by a change of spectral intensity of the volatile compound in the Raman shift region. At a relatively high concentration of trans-2-hexenal (5%, v/v), stronger intensities of the characteristic Raman spectra were found in the interior of the MFGs compared with the milk fat globule membrane (MFGM) region after reaching equilibrium, revealing that the MFG as a whole, rather than the MFGM, plays the major role in volatile compound absorption processes. The current study reports on an innovative instrumental method to investigate interactions among specific volatile compound and individual emulsion droplets.}, number={2}, journal={International Dairy Journal}, author={Zheng, H. and Gordon, K.C. and Everett, D.W.}, year={2013}, pages={68–70} }
 @inproceedings{zheng_2012, title={Isolation processes for Bovine Milk Fat Globules (MFGs) induce structural and compositional changes}, author={Zheng, Haotian}, year={2012} }
 @inproceedings{zheng_2011, title={Milk Fat Globule Membrane and Its effects on Flavour Release}, author={Zheng, Haotian}, year={2011} }
 @misc{zheng, title={Faculty Research Introduction: Food Chemistry Program at NC State}, author={Zheng, H.} }