Zha Fengchao
Publisher:赵亚囡
Release time:2022-10-25
Number of views:52
1.Personal Profile
Name: Zha Fengchao
Education: Doctor
Title: Associate Professor
Email: zhafengchao@ouc.edu.cn
2.Teaching course
《Food preservation and packaging》
3.Experiment skill training
glycation of plant protein for enhanced functions and flavor, biomimetic mineralization of enzyme@MOF)
4.Research results
Representative papers:
Zha F, Rao J, Chen B. Modification of pulse proteins for improved functionality and flavor profile: A comprehensive review. Compr Rev Food Sci Food Saf2021;20(3):3036-60.https://doi.org/10.1111/1541-4337.12736.
Zha F, Gao K, Rao J, Chen B. Maillard-driven chemistry to tune the functionality of pea protein: Structure characterization, site-specificity, and aromatic profile. Trends in Food Sci & Technology2021;114:658-671. https://doi.org/10.1016/j.tifs.2021.06.029.
Zha F, Rao J, Chen B. Plant-based food hydrogels:constitutive characteristics, formation, and modulation. Current opinion in colloid & interface science. 2021;21(3):S1359-0294. https://doi.org/10.1016/j.cocis.2021.101505.
Zha, F.; Yang, Z.; Rao, J.; Chen, B. Conjugation of Pea Protein Isolate via Maillard-Driven Chemistry with Saccharide of Diverse Molecular Mass: Molecular Interactions Leading to Aggregation or Glycation. J. Agric. Food Chem.2020, 68 (37), 10157–10166. https://doi.org/10.1021/acs.jafc.0c04281.
Zha, F.; Dong, S.; Rao, J.; Chen, B. The Structural Modification of Pea Protein Concentrate with Gum Arabic by Controlled Maillard Reaction Enhances Its Functional Properties and Flavor Attributes. Food Hydrocoll.2019, 92, 30–40. https://doi.org/10.1016/j.foodhyd.2019.01.046.