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Food Physics
Homepage:
www.keaipublishing.com/fphs
Online Submission:
www.editorialmanager.com/foodp/default2.aspx
fpp
Full-time Researchers
Name：
Lihui Zhang
Title:
Assistant Professor
Telephone number:
-
E - mail：
zhanglh@ujs.edu.cn
Address：
No. 301, Xuefu Road, Zhenjiang 212013, China
Education:
Ph.D. 2016-2020, Agricultural Mechanization Engineering., Northwest A&F University., China
M.S. 2013-2016, Food Science., Northwest A&F University., China
B.S. 2009-2013, Food Science and Engineering, Northwest A&F University., China
Professional Experience：
08/2020-present, Assistant Professor, School of Food & Biological Engineering, Jiangsu Univ., China
Scientific Research Field:
1. Pasteurization of low moisture foods using radio frequency technology.
2. Isolation and purification of antimicrobial substance.
Published papers：
1. Zhang, L., Lan, R., Zhang, B., Erdogdu, F., Wang, S. A comprehensive review on recent developments of radio frequency treatment for pasteurizing agricultural products. Critical Reviews in Food Science and Nutrition. 2020. Online.
2. Zhang, L., Hou, L.X., Zhang, S., Kou, X.X., Li, R., Wang, S. Mechanism of S. aureus ATCC 25923 in response to heat stress under different water activity and heating rates. Food Control. 2020. 108: 106837.
3. Zhang, L., Lyng, J.G., Xu, R.Z., Zhang, S., Zhou, X., Wang, S. Influence of radio frequency treatment on in-shell walnut quality and Staphylococcus aureus ATCC 25923 survival. Food Control. 2019. 102:197-205.
4. Zhang, L., Kou, X., Zhang, S., Cheng, T., Wang, S. Effect of water activity and heating rate on Staphylococcus aureus heat resistance in walnut shells. International Journal of Food Microbiology. 2018. 266: 282-286.
5. Zhang, L., Wang, S. Bacterial community diversity on in-shell walnuts from six representative provinces in China. Scientific Reports. 2017. 10054.
6. Zhang, L., Wang, L., Yi, L.H., Wang, X., Zhang, Y., Liu, J.Y., Guo, X., Liu, L., Shao, C.E., Lu, X. A novel antimicrobial substance produced by Lactobacillus rhamnous LS8. Food Control. 2017. 73:754-760.
Update date:
September, 2020
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