Name: Zhao Qiangzhong
Introduction:Professor
School of Food Science and Engineering
Tel: 020-22236089
Fax: 020-22236089
E-mail: qzzhao@scut.edu.cn
Education Background
2012.8~2013.8 Visiting Scholar (School of Food Science and Nutrition), University of Leeds, UK;
2001.9~2006.6 Doctoral Degree (Food Science), South China University of Technoogy;
1996.9~2000.6 Bachelor Degree (Food Science and Engineering), South China University of Agriculture.
Employment Summary
Professor (2014- present): School of Food Science and Engineering, South China University of Technology (SCUT), Guangzhou.
Deputy Director (2016-present): Food Bio-engineering Research Center, SCUT, Guangzhou.
Field of Research
Bio-technology of food, science and technology of emulsion, stabilization theory of emulsion through the interaction of protein and polysaccharide, functional dairy product and application of food additives.
Current Research Projects
1.Key Technical Research of Green Manufacture of Tasty Agent and Sweetening Agent and Their Ingredients. TheNationalKeyResearchandDevelopmentPlan, 2016YFD0400803, 2016.7-2020.12
2.Construction and Structure-effect Relationship of Pickering Emulsion Based on Modified Soybean Fiber. The National Natural Science Fund, 31571883，2016.1-2019.12
3.Key Technical Research on Industrialization Production of Active Protein and Functional Peptide from Marine Protein Resources, the Science and Technology Program of Guangdong, No.
2014B020204001，2015.1-2017.12
Publications（* as corresponding author）
1.Zhao Long, Mouming Zhao, Dongxiao Sun-Waterhouse, Qinlu Lin, Qiangzhong Zhao*. Effects of sterilization conditions and milk protein composition on the rheological and whipping properties of whipping cream. Food Hydrocolloids , 2016,52: 11-18
2.Zhao Long, Mouming Zhao, Ning Liu, Daolin Liu, Dongxiao Sun-Waterhouse, Qinlu Lin, Qiangzhong Zhao*. Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate. Food Chemistry ,2015,184 : 105-113
3.Qiangzhong Zhao, Zhao Long, Jing Kong, Tongxun Liu, Dongxiao Sun-Waterhouse, Mouming Zhao. Sodium caseinate/flaxseed gum interactions at oilewater interface: Effect on protein adsorption and functions in oil-in-water emulsion. Food Hydrocolloids , 2015,43:137-14
4.Qiangzhong Zhao, Wanmei Kuang, Min Fang, Dongxiao Sun-Waterhouse, Tongxun Liu, Zhao Long, Mouming Zhao. Frozen, chilled and spray dried emulsions for whipped cream:Influence of emulsion preservation approaches on product functionality. LWT - Food Science and Technology ,2014:1-7
5.Qiangzhong Zhao, Daolin Liu, Zhao Long, Bao Yang, Min Fang, Wanmei Kuang, Mouming Zhao*. Effect of sucrose ester concentration on the interfacial characteristics and physical properties of sodium caseinate-stabilized oil-in-water emulsions. Food Chemistry ,2014 (151) :506–513
6.Zhao Long, Qiangzhong Zhao*, Tongxun Liu, Wanmei Kuang, Jucai Xu, Mouming Zhao*. Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions. Food Hydrocolloids, 2013, 32: 123-129.
7.Qiangzhong Zhao, Wanmei Kuang, Zhao Long, Min Fang, Daolin Liu, Bao Yang, Mouming Zhao. Effect of sorbitan monostearate on the physical characteristics and whipping properties of whipped cream. Food Chemistry, 2013, 141: 1834–1840.
8.Zhao Long, Mouming Zhao, Qiangzhong Zhao*, Bao Yang, Liya Liu. Effect of homogenisation and storage time on surface and rheology properties of whipping cream. Food Chemistry, 2012, 131: 748–753.
Professional Activities
1.Processing and Storage of Agricultural Product Session of the Chinese Society of Agricultural Engineering, Board member
2.National Standardization Technical Committee of Candy and Chocolate, Member
3.Core English journals, such as Food Chemistry, Food Hydrocolloids and LWT, Appointed reviewer
Courses Offered
1. “Food additives” for undergraduate students.
2. “Senior food chemistry” and “Chemistry of food additives” for postgraduate students.
