Personal Information
Name:Xia Zhang
Introduction:Associate Professor
School of Food Scienceand Engineering
Tel:020-87113252
Fax:0086-20-87113252
E-mail:cexzhang@scut.edu.cn
Education Background
2004.9~2008.6 Bachelor Degree, Huazhong Agriculture University, Wuhan, China
2008.9~2013.6Doctor Degree,South China University of Technology, Guangzhou, China
Employment Summary
Postdoc (2013-2016):School of Chemistry and Chemical Engineering, South China University of Technology(SCUT), Guangzhou, China
Visiting Scholar (2014-2015), Department of Food Science,University ofCopenhagen,Copenhagen, Denmark
AssistantProfessor (2016- present): School of Food Scienceand Engineering, South China University of Technology (SCUT), Guangzhou, China
Field of Research
1.Crystallization behavior and fat network structure of plastic fats
2. Application of emulsifiers infats and oil
3.Enzymatic modification of lipids
5. Nutrition and digestion of fat crystals in food emulsion system
Current Research Projects
1.Effect of emulsifiers on the multi-scale structure of crystal network of plastic oils and control mechanism.National Natural Science Foundation of China, 31401660, 2015-2017
2.Rational control of crystallization behavior of plastic oil containing emulsifiers.Postdoctoral Science Foundation of China, 2014M552204, 2014-2016
3.The influence of diacylglycerol on the crystal network structure and physical property under fluctuant temperature.The Fundamental Research Funds for the Central Universities, 2014ZB0006, 2014-2016
4. Application of emulsifiers in the crystal network of palm oil based-shortening,Project funded by State Key Laboratory of Food Science and Technology of China,SKLF-KF-2014-1, 2014-2016
5.Study on the key application technology of plastic oils used in frozen dough, ProjectOpening Object of Engineering Research Center of Starch and Vegetable ProteinProcessing Ministry of Education,2013-ERC-01, 2013-2014
Publications (*as corresponding author)
1.Xia Zhang, Lin Li, He Xie, Zhili Liang, Jianyu Su, Guoqin Liu, Bing Li*, Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings during Storage, Food and Bioprocess Technology,2014,7: 887-900
2.Xia Zhang, Lin Li, Zhenbo Xu, Jianyu Su, Bing Li*, Jianrong Huang*, Studies on the Interaction of Naringin Palmitate with Lysozyme by Spectroscopic Analysis, Journal of Functional Foods,2014,8:331-339
3.Xia Zhang, Lin Li, Zhenbo Xu, Zhili Liang, Jianyu Su, Guoqin Liu, Jianrong Huang*, Bing Li*, Investigation of the Interaction of Naringin Palmitate with Bovine Serum Albumin: Spectroscopic Analysis and Molecular Docking, PloS One,2013,8(3): e59106
4.Xia Zhang, Lin Li, He Xie, Zhili Liang, Jianyu Su, Guoqin Liu, Bing Li*,Comparative Analysis of Thermal Behavior, Isothermal Crystallization Kinetics and Polymorphism of Palm Oil Fractions, Molecules,2013,18(1): 1036-1052
5.Nanjing Zhong, Zhongyu Gui, Jianrong Huang, Kun Hu, Yongqing Gao, XiaZhang*, Zhenbo Xu*, Jianyu Su, Bing Li, Solvent-free Enzymatic Synthesis of 1,3-Diacylglycerols by Direct Esterification of Glycerol with Saturated Fatty Acids,Lipids in health and disease, 2013, 12(1): 65.6.Xia Zhang, Lin Li, He Xie, Zhili Liang, Jianyu Su, Guoqin Liu, Bing Li*, Changes in Hardness, Microstructural Properties of Fat Crystal Networks during Storage, 245th American-Chemical-Society National Meeting, New Orleans, LA,American, 2013.03.07-03.11
7.JianpingChen, LinLi, Jianyu Su*, Bing Li, TianfengChen, Xia Zhang,Enhancing effect of natural borneol on the cellular uptake of demethoxycurcumin and their combined induction of G2/M arrest in HepG2 cells via ROS generation,Journal of Functional Foods, 2015, 17: 103-114
8.JianpingChen, LinLi, Jianyu Su*, Bing Li,Xia Zhang,TianfengChen,Proteomic analysis of G2/M arrest triggered by natural borneol/curcumin in HepG2 cells, the importance of the reactive oxygen species-p53 pathway, Journal of agricultural and food chemistry, 2015,63(28): 6440-6449
9. Zhili Liang, Lin Li*, Haiping Qi, Zhenbo Xu, Xia Zhang, Bing Li*. Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐and Multiple‐Response Models, Journal of Food Science, 2016, 81: C2405-C2424
10.Zhili Liang, Lin Li*, Quanyi Fu,Xia Zhang, Zhenbo Xu, Bing Li*. Formation and elimination of pyrraline in the Maillard reaction in a saccharide–lysine model system, Journal of the Science of Food and Agriculture, 2016, 96:2555-2564
11. Zhili Liang, Lin Li*, Haiping Qi,Xia Zhang, Zhenbo Xu,Bing Li*. Determination of free-form and peptide bound pyrraline in the commercial drinks enriched with different protein hydrolysates, International Journal of Molecular Sciences,2016,17:1053
12.Ling Zhao, Jianyu Su*, Lin Li, Jianping Chen, Songqing Hu,Xia Zhang, Tianfeng Chen, Mechanistic Elucidation of Apoptosis and Cell Cycle Arrest Induced by 5-Hydroxymethylfurfural, the Important Role of ROS-mediated Signaling Pathways, Food Research International,2014,66:186-196
Ling Zhao, Jianping Chen, Jianyu Su*, Lin Li, Songqing Hu, Bing Li,Xia Zha, Zhenbo Xu, Tianfeng Chen, In Vitro Antioxidant and Antiproliferative Activities of 5-Hydroxymethylfurfural, Journal of agricultural and food chemistry,2013,61(44): 10604-10611
14.Jianping Chen, Rong Zhou, Lin Li, Bing Li,Xia Zhang, Jianyu Su*. Mechanical, Rheological and Release Behaviors of a Poloxamer 407/Poloxamer 188/Carbopol 940 Thermosensitive Composite Hydrogel. Molecules,2013,18(10): 12415-12425
Professional Activties
1. Guangdong Provincial Society for Saccharide Engineering. 2011-present. Member
2. Biophysical Academic Committee of Guangdong Province. 2012-present. Member
Courses Offered
“Scientific and technological data Acquisition and Analysis Computer” for graduate students majoring in Saccharide Engineering as well as Food Science.
