Haotian Zheng

Amin, U., Lin, Y., Zuo, X., & Zheng, H. (2024). Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks. FOOD HYDROCOLLOIDS, 151. https://doi.org/10.1016/j.foodhyd.2024.109828

Lin, Y., Maloney, K., Drake, M., & Zheng, H. (2024). 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. https://doi.org/10.1016/j.foodhyd.2023.109652

Hassan, M. M., Heins, K., & Zheng, H. (2024, March 17). 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, Vol. 3. https://doi.org/10.1021/acsabm.3c01111

Kumar, L., Brennan, M., Zheng, H., Kumar, G., & Brennan, C. (2023, October 2). Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Vol. 10. https://doi.org/10.1111/1471-0307.13018

Kumar, L., Brennan, M., Brennan, C., & Zheng, H. (2022). Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch. JOURNAL OF DAIRY SCIENCE, 105(1), 56–71. https://doi.org/10.3168/jds.2021-20711

Patel, A. S., Yeung, C. K., Brennan, C., & Zheng, H. (2022). Ingredients and Formulation. In Encyclopedia of Dairy Sciences (pp. 663–673). https://doi.org/10.1016/b978-0-12-818766-1.00161-6

Ondiek, W., Wang, Y., Sun, L., Zhou, L., On, S. L. W., Zheng, H., & Ravi, G. (2022). 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. https://doi.org/10.1177/1082013220987916

Moody, C. T., Brown, A. E., Massaro, N. P., Patel, A. S., Agarwalla, P. A., Simpson, A. M., … Brudno, Y. (2022). Restoring Carboxylates on Highly Modified Alginates Improves Gelation, Tissue Retention and Systemic Capture. ACTA BIOMATERIALIA, 138, 208–217. https://doi.org/10.1016/j.actbio.2021.10.046

Zheng, H. (2022). Texture. In P. L. H. McSweeney & J. P. McNamara (Eds.), Encyclopedia of Dairy Sciences (3rd ed., pp. 616–625). https://doi.org/10.1016/B978-0-12-818766-1.00379-2

Kumar, L., Brennan, M., Brennan, C., & Zheng, H. (2022). Thermal, pasting and structural studies of oat starch-caseinate interactions. FOOD CHEMISTRY, 373. https://doi.org/10.1016/j.foodchem.2021.131433

Christenson, A., & Zheng, H. (2021, July 11). Emulsions stabilized by whey protein aggregates: Impact of particle structure on the oil-water interfacial characteristics and emulsion stability. Presented at the American Dairy Science Association Annual Meeting.

Zheng, H. (2021, January). Food Rheology and Texture. Presented at the Universiti Teknologi MARA, Malaysia.

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

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

Singh Patel, A., & Zheng, H. (2021, September 21). Oil-water interfacial characteristics of Janus particles constructed by whey protein isolate. Presented at the American Chemical Society (ACS) 021 Fall meeting: Basic Research in Colloids, Surfactants and Interfaces, Atlanta, Georgia. https://doi.org/10.1021/scimeetings.1c01284

Zheng, H. (2021). 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.

Zheng, H. (2020, June). Circular Agriculture Systems: The efficient way to utilize by-products. Presented at the Wageningen Academy Tech Talk.

Chen, H., Zheng, H., Anne Brennan, M., Chen, W., Guo, X., & Brennan, C. S. (2020). Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage. FOODS, 9(6). https://doi.org/10.3390/foods9060831

Huang, Z., Brennan, C. S., Zhao, H., Liu, J., Guan, W., Mohan, M. S., … Kulasiri, D. (2020). Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes. FOOD CHEMISTRY, 324. https://doi.org/10.1016/j.foodchem.2020.126837

Zheng, H., Arnold, M., Kilcawley, K., Harding, T., & Weststeyn, M. (2020). 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).

Huang, Z., Brennan, C. S., Mohan, M. S., Stipkovits, L., Zheng, H., Kulasiri, D., … Liu, J. (2020). Milk lipid
            in vitro
            digestibility in wheat, corn and rice starch hydrogels. International Journal of Food Science & Technology, 55(11), 3361–3371. https://doi.org/10.1111/ijfs.14607

Huang, Z., Brennan, C., Zhao, H., Guan, W., Mohan, M. S., Stipkovits, L., … Kulasiri, D. (2020). Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release. Journal of Functional Foods, 68. https://doi.org/10.1016/j.jff.2020.103865

Huang, Z., Zheng, H., Brennan, C. S., Mohan, M. S., Stipkovits, L., Li, L., & Kulasiri, D. (2020). [Review of Production of Milk Phospholipid-Enriched Dairy Ingredients]. FOODS, 9(3). https://doi.org/10.3390/foods9030263

Huang, Z., Brennan, C. S., Zheng, H., Mohan, M. S., Stipkovits, L., Liu, W., … Liu, J. (2020). The effects of fungal lipase-treated milk lipids on bread making. LWT-FOOD SCIENCE AND TECHNOLOGY, 128. https://doi.org/10.1016/j.lwt.2020.109455

Ortiz Salazar, J. A., Fernando, R. H., & Zheng, H. (2019, June 23). Application of partial calcium-depleted milk protein concentrate in protein-fortified stirred yogurt for improving the gel water-holding capacity and product processability. Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.

Huang, Z., Stipkovits, L., Zheng, H., Serventi, L., & Brennan, C. S. (2019). Bovine milk fats and their replacers in baked goods: A review. Foods, 8(9). https://doi.org/10.3390/foods8090383

Zheng, H., Ingram, L., Ortiz Salazar, J. A., Lu, J., & Fernando, R. (2019, June 23). Engineering innovative dairy emulsion droplets to mimic native milk fat globules. Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.

Zheng, H. (2019). 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.

Zheng, H. (2019). Introduction: Measuring Rheological Properties of Foods. In Food Engineering Series (pp. 3–30). https://doi.org/10.1007/978-3-030-27134-3_1

Zhuang, K., Li, H., Zhang, Z., Feng, X., Fu, S., Li, T., … Man, C. (2019, June 23). Preparation of γ-aminobutyric acid-enriched fermented compound beverage by Lactobacillus plantarum J26. Presented at the ADSA annual meeting, Cincinnati, Ohio, USA.

Zheng, H., Habteghiorghis, A., Gooneratne, R., & Morgenstern, M. (2019). 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.

Zheng, H. (2019, July). Structure and Texture of Dairy Food Systems. Presented at the Teagasc Moore Park Research Center, Ireland.

Zheng, H. (2018). Polymers for structure design of dairy foods. In Polymers for Food Applications (pp. 509–528). https://doi.org/10.1007/978-3-319-94625-2_19

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

Zheng, H. (2018, February 26). Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel System. Presented at the 20th Annual Dairy Ingredients Symposium: Innovative Dairy Ingredients, Adding Value to the Industry, Shell Beach, California.

Zheng, H. (2018, June 24). Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel Systems. Presented at the American Dairy Science Association (ADSA) annual meeting, Knoxville, Tennessee, USA.

Kumar, L., Brennan, M., Zheng, H., & Brennan, C. (2018). The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch. Food Chemistry, 245, 518–524. https://doi.org/10.1016/j.foodchem.2017.10.125

Kumar, L., Brennan, M. A., Mason, S. L., Zheng, H., & Brennan, C. S. (2017). Rheological, pasting and microstructural studies of dairy protein–starch interactions and their application in extrusion-based products: A review. Starch/Staerke, 69(1-2). https://doi.org/10.1002/star.201600273

Zheng, H., Gordon, K. C., Jimenez-Flores, R., & Everett, D. (2014, March 3). Characterization of interactions between volatile organic compounds and milk fat globules by confocal Raman microscopy. 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.

Zheng, H., Jiménez-Flores, R., & Everett, D. W. (2014). Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes. Journal of Dairy Science, 97(10), 5964–5974. https://doi.org/10.3168/jds.2014-7951

Zheng, H., Jiménez-Flores, R., Gragson, D., & Everett, D. W. (2014). 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. https://doi.org/10.1021/jf500093p

Zheng, H. (2014). Structural Nature of the bovine milk fat globules. Presented at the Riddet Institute Research Colloquium, Wellington, New Zealand.

Zheng, H., Jiménez-Flores, R., & Everett, D. W. (2013). Bovine milk fat globule membrane proteins are affected by centrifugal washing processes. Journal of Agricultural and Food Chemistry, 61(35), 8403–8411. https://doi.org/10.1021/jf402591f

Zheng, H., Jiménez-Flores, R., & Everett, D. (2013, July 8). Centrifugal washing processes reveal lipid organization of the bovine milk fat globule membrane (MFGM). Presented at the ADSA Annual Meeting, Indianapolis, Indiana, USA.

Zheng, H., & Everett, D. (2013, July 13). Centrifugal washing processes reveal the protein structure of the bovine milk fat globule membrane (MFGM). Presented at the Institute of Food Technologists (IFT) annual meeting, Chicago, Illinois, USA.

Zheng, H., Jiménez-Flores, R., & Everett, D. (2013, July 8). From giant unilamellar vesicles (GUVs) to lipid organization of the bovine milk fat globule membrane (MFGM). Presented at the ADSA Annual Meeting, Indianapolis, Indiana, USA.

Zheng, H., Gordon, K. C., & Everett, D. W. (2013). 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. https://doi.org/10.1016/j.idairyj.2013.04.011

Zheng, H. (2012). Isolation processes for Bovine Milk Fat Globules (MFGs) induce structural and compositional changes. Presented at the Riddet Institute Research Colloquium, Palmerston North, New Zealand.

Zheng, H. (2011). Milk Fat Globule Membrane and Its effects on Flavour Release. Presented at the Riddet Institute Research Colloquium, Palmerston North, New Zealand.

Zheng, H. Faculty Research Introduction: Food Chemistry Program at NC State. Presented at the NC State's College of Agriculture & Life Sciences presentation to Lenovo, Online.