Yifulou Building, College of Food Engineering & Biotechnology, Tianjin University of Science and Technology, No. 29, 13th street, TEDA, Tianjin, 300457, China
Dr. Qiaomei Zhu is a Lecture of the college of Food Engineering and Biotechnology in Tianjin University of Science and Technology. She completed Bachelor Degree from Henan Agricultural University in 2012, and Doctoral Degree from China Agricultural University in 2018. During 2017-2018, she was a visiting scholar, studying in department of Food Science, Rutgers University. Since July 2018, Dr Zhu is employed by Tianjin University of Science & Technology.
The overall theme of my research is the rational design of food nano-/micro-structure for improved quality of food products. Following is a summary of my research field:
1）Fabrication suitable emulsion system for encapsulation of nutraceuticals. O/W, W/O, W/O/W emulsion systems are generally used to encapsulate and control the release of water/oil soluble bioactive compounds to prevent their degradation against pH, temperature, oxygen etc. The emulsion system could be also used to improve the oral bioavailability of certain compounds.
2）Interfacial Engineering. The interfacial property is closely related to the stability mechanism of emulsion systems. Improved long-term stability of emulsion system could be obtained by selecting suitable interfacial engineering technique (enzymatic cross-linking, increasing the interfacial thickness, electrostatic interaction etc)
3）Hydrocolloid gels. Hydrocolloids (proteins, polysaccharides) are widely used as emulsifiers and gelling agents in food industry. We have developed a novel method to retard the interaction rate between protein molecules to form a more homogeneous and ordered gel structure.
1. Qiaomei Zhu, Ce Wang, Nazia Khalid, Shuang Qiu, Lijun Yin. Effect of protein molecules and MgCl2 in the water phase on the dilational rheology of polyglycerol polyricinoleate molecules adsorbed at the soy oil-water interface. Food Hydrocolloids, 2017,73:194-202.
2. Qiaomei Zhu, Shuang Qiu, Hongwei Zhang, Yongqiang Cheng, Lijun Yin. Physical stability, microstructure and micro-rheological properties of water-in-oil-in-water (W/O/W) emulsions stabilized by porcine gelatin. Food Chemistry, 2018,253: 63-70.
3. Qiaomei Zhu, Ling Zhao, Hui Zhang, Masayoshi Saito, Lijun Yin. Impact of the release rate of magnesium ions in multiple emulsions (water-in-oil-in-water) containing BSA on the resulting physical properties and microstructure of soy protein gel. Food Chemistry, 2017, 220: 452-459.
4. Qiaomei Zhu, Feifei Wu, Masayoshi Saito, Eizo Tatsumi, Lijun Yin. Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu. Food chemistry, 2016, 201: 197-204.
6. Qiaomei Zhu, Lijin Long, Haijie Liu, Masayoshi Saito, Eizo Tatsumi, Lijun Yin. Development of stable water-in-oil emulsions using polyglycerol polyricinoleate and whey protein isolate and the impact on the quality of bittern-tofu. Journal of Dispersion Science and Technology, 2015,36: 1548-1555
7. Qiaomei Zhu, Jinlong Li, Xin Fan, Lijun Yin. Effect of W/O emulsion coagulants on rheological properties and microstructure of cold-set SPI gels. Transactions of Chinese Society of Agricultural Machinery. 2015, 46 (2), 240–246.
8. Qiaomei Zhu, Xinhua Han, Jinlong Li, Lijun Yin. Influence of concentrations of emulsifier and magnesium salt contained in internal phase on stability of W/O emulsions. Transactions of Chinese Society of Agricultural Machinery, 2015, 46 (8), 217-223.
9. Qiaomei Zhu, Jinlong Li, Yan Liu, Lijun Yin. Effect of novel W/O bittern coagulant on the change of water in soy protein gel. Journal of the Chinese Cereals and Oils Association, 2014, 29(5): 100-105.
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