2013.9-2017.10  South China University of Technology   Sugar Engineering  Doctor Degree

2016.9-2017.9   Monash University                   Food Engineering  Joint Training Doctor

2018.08-2022.11  Jiangsu University   Post-doctor

1.Zhang, C., Ling Z., Yang L., Liu Y., Cao T., Sun Y., Liu W., Huo S., Zhang, Z. H*., Su H., Baeyens J., Qi, X. Efficient caproate production from ethanol and acetate in open culture system through reinforcement of chain elongation process[J]. Journal of Cleaner Production, 2023, 383: 135394.

2.Zhang, Z. H., Bangjie Yu, Qili Xu, Zhenyu Bai, Kai Ji, Bo Wang, Xianli Gao, Rana Muhammad Aadil, Haile Ma, Rensong Xiao. The physicochemical properties and antioxidant activity of Spirulina (Artrhospira platensis) chlorophylls microencapsulated in different ratios of gum Arabic and whey protein isolate[J]. Foods, 2022, 11: 1809.

3.Zhang, Z. H., Wang, S.M., Cheng, L.N., Ma, H.L., Gao, X.L., Brennan, C. S., & Yan, J. K. Micro-nano-bubble technology and its applications in food industry: A critical review[J]. Food Reviews International, 2022: 1-23.

4.Li, X. L., Zhang, Z. H., Qiao, J.Q., Qu, W.J., Wang, M. S., Gao, X.L & Qi, X.H. Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin[J]. Ultrasonics Sonochemistry, 2022, 82: 105897.

5.Li, X. L., Zhang, Z. H., Zabed, H. M., Yun, J.H., Zhang, G.Y., & Qi, X. H. An insight into the roles of dietary tryptophan and its metabolites in intestinal inflammation and inflammatory bowel disease[J]. Molecular Nutrition & Food Research, 2021, 65(5): 2000461.

6.Wang, Z. W., Zhang, Z. H., Qiao, Z. R., Cai, W. D., & Yan, J. K. Construction and characterization of antioxidative ferulic acid-grafted carboxylic curdlan conjugates and their contributions on β-carotene storage stability[J]. Food Chemistry, 2021, 349: 129166.

7.Li, X. L., Zhang, Z. H., Qi, X. H., Li, L., Zhu, J., Brennan, C. S., & Yan, J. K. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review[J]. Comprehensive Reviews in Food Science and Food Safety, 2021, 20(5): 4367-4389.

8.Chen, T. T., Zhang, Z. H., Wang, Z. W., Chen, Z. L., Ma, H., & Yan, J. K. Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin[J]. Food Hydrocolloids, 2021, 113: 106484.

9.Zhang, Z. H., Peng, H., Woo, M. W., Zeng, X. A., Brennan, M., & Brennan, C. S. Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties[J]. Journal of Food Engineering, 2020, 267: 109729.

10.Zhang, Z. H., Zeng, X. A., Brennan, C. S., Ma, H., & Aadil, R. M. Preparation and characterization of novelty food preservatives by Maillard reaction between ε‐polylysine and reducing sugars[J]. International Journal of Food Science & Technology, 2019,54(5): 1824-1835.

11.Zhang, Z. H., Peng, H., Ma, H., & Zeng, X. A. Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules[J]. Journal of Food Engineering, 2019, 245: 149-156

1.The National Natural Science Foundation of China (32101893), Mechanism of high-voltage pulsed electric field promoting chlorophyll depolymerization and its microcapsule formation.

2.Science and Technology Innovation Special Project of Sihong county (H202007), Research and development of the key processing technology of the new nutritional soda crackers

Tutor of Master’s student: 3

Tutor of Bachelor’s student: 6