Personal Information
Zhili Wan
Associate Professor
Address：School of Food Science and Engineering, South China University of Technology
E-mail: zhiliwan@scut.edu.cn
Education Background
09/2010-06/2016 Ph.D., Food Science, South China University of Technology, China
09/2014-09/2015 Joint-PhD, Physics and Physical Chemistry of Foods, Wageningen University, Netherlands
09/2006-06/2010B.S. Animal Sciences (1 year), Food Science and Engineering (3 years), South China Agricultural University, China
Research & Work Experience
04/2017 – Present: Associate Professor, School of Food Science and Engineering, South China University of Technology, China (Exceptional promotion through the selection in SCUT)
07/2016 – 03/2017: Assistant Professor, School of Food Science and Engineering, South China University of Technology, China
09/2010 – 06/2016: PhD, School of Food Science and Engineering, South China University of Technology, China
Research Interests
Food colloids and soft materials, plant proteins and natural surfactants, physical chemistry, surface rheology. (https://www.researchgate.net/profile/Zhili_Wan)
Publications
1. Lu-Lu Ma, Qing Li, Zhen-Ya Du, En-Yi Su, Xiao Liu, Zhi-Li Wan,* and Xiao-Quan Yang. A natural supramolecular saponin hydrogelator for creation of ultrastable and thermostimulable food-grade foams. Adv. Mater. Interfaces 2019, 1900417.
2. Zhen-Ya Du, Qing Li, Jun-Guang Li, En-Yi Su, Xiao Liu, Zhi-Li Wan,* Xiao-Quan Yang. Self-assembled egg yolk peptide micellar nanoparticles as a versatile emulsifier for food-grade oil-in-water Pickering nanoemulsions. J. Agric. Food Chem. 2019.
3. Zhi-Li Wan, Ying-En Sun, Lu-Lu Ma, Fei-Bai Zhou, Jian Guo, Song-Qing Hu, Xiao-Quan Yang. Long-lived and thermoresponsive emulsion foams stabilized by self-assembled saponin nanofibrils and fibrillar network. Langmuir 2018, 34, 3971-3980.
4. Zhi-Li Wan, Xiao-Quan Yang, Leonard Sagis. Contribution of long fibrils and peptides to surface and foaming behavior of soy protein fibril system. Langmuir 2016, 32, 8092-8101.
5. Zhi-Li Wan, Xiao-Quan Yang, Leonard Sagis. Nonlinear surface dilatational rheology and foaming behavior of protein and protein fibrillar aggregates in the presence of natural surfactant. Langmuir 2016, 32, 3679-3690.
6. Zhi-Li Wan, Li-Ying Wang, Lu-Lu Ma, Ying-En Sun, Xiao-Quan Yang. Controlled hydrophobic biosurface of bacterial cellulose nanofibers through self-assembly of natural zein protein. ACS Biomater. Sci. Eng. 2017, 3, 1595−1604.
7. Lu-Lu Ma, Zhi-Li Wan*, Xiao-Quan Yang. Multiple water-in-oil-in-water emulsion gels based on self-assembled saponin fibrillar network for photosensitive cargo protection. J. Agric. Food Chem. 2017, 65, 9735-9743.
8. Zhi-Li Wan, Ying-En Sun, Lu-Lu Ma, Xiao-Quan Yang, Jian Guo, Shou-Wei Yin. Responsive emulsion gels with tunable properties formed by self-assembled nanofibrils of natural saponin glycyrrhizic acid for oil structuring. J. Agric. Food Chem. 2017, 65, 2394-2405.
9. Zhi-Li Wan, Ying-En Sun, Lu-Lu Ma, Jian Guo, Jin-Mei Wang, Shou-Wei Yin, Xiao-Quan Yang. Thermoresponsive structured emulsions based on fibrillar self-assembly of natural saponin glycyrrhizic acid. Food Funct. 2017, 8, 75-85.
10. Zhi-Li Wan, Li-Ying Wang, Xiao-Quan Yang, Jin-Mei Wang, Li-Juan Wang. Controlled formation and stabilization of nanosized colloidal suspensions by combination of soy protein and biosurfactant stevioside as stabilizers. Food Hydrocolloids 2016, 52, 317-328.
11. Zhi-Li Wan, Li-Ying Wang, Xiao-Quan Yang, Jian Guo, Shou-Wei Yin. Enhanced water resistance properties of bacterial cellulose multilayer films by incorporating interlayers of electrospun zein fibers. Food Hydrocolloids 2016, 61, 269-276.
12. Zhi-Li Wan, Jian Guo, Xiao-Quan Yang. Plant protein-based delivery systems for bioactive ingredients in foods. Food Funct. 2015, 6, 2876-2889.
13. Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Yang Yuan, Xiao-Quan Yang. Synergistic foaming and surface properties of a weakly interacting mixture of soy glycinin and biosurfactant stevioside. J. Agric. Food Chem. 2014, 62, 6834-6843.
14. Zhi-Li Wan, Jin-Mei Wang, Li-Ying Wang, Yang Yuan, Xiao-Quan Yang. Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions. Food Chem. 2014, 161, 324-331.
15. Zhi-Li Wan, Li-Ying Wang, Jin-Mei Wang, Qian Zhou, Yang Yuan, Xiao-Quan Yang. Synergistic interfacial properties of soy protein-stevioside mixtures: Relationship to emulsion stability. Food Hydrocolloids 2014, 39, 127-135.
16. Zhi-Li Wan, Jin-Mei Wang, Li-Ying Wang, Xiao-Quan Yang, Yang Yuan. Enhanced physical and oxidative stabilities of soy protein-based emulsions by incorporation of a water-soluble stevioside-resveratrol complex. J. Agric. Food Chem. 2013, 61, 4433-4440.
