Yuhao Zhang

A. ACADEMIC PREPARATION

2015- Professor, Doctor and Master Supervisor in Food Chemistry at Southwest University

2007-2015 Associate Professor, Master Supervisor in Food Chemistry at Southwest University

2004-2007 PhD in Agricultural product quality and food safety at Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences

1978 MSc in Agricultural product storage and processing engineering at College of Food Science and Technology, Hebei Agricultural University.  

B. MEMBERSHIP OF SOCIAL ORGANIZATION AND SCIENTIFIC COMMITTEE

20^th Jan, 2018 Director of China Animal Products Processing Research Association

1^th Mar, 2017 Member of Youth Working Committee in Chinese Institute of Food Science and Technology

1^th Feb, 2017 Editor of《Food Research and Development》

C. RESEARCH INTERESTS

Professor Yuhzo Zhang is working with development and utilization of animal food Protein resources and their structural and physico-chemical properties.

D. ADMISSION AREA

Professor Yuhzo Zhang is willing to accept both master and doctor candidates in the following research fields: 1) Protein function and structure; 2) Animal food processing by-product utilization; 3) Aquatic food processing.

E. REPRESENTATIVE PUBLICATIONS

[1] Chevigny, C.; Foucat, L., Rolland-Sabaté, A.; Buléon, A.; Lourdin, D*. 2016. Convective air drying characteristics and qualities of non-fried instant noodles. Carbohydrate Polymers, 146, 411–419.

[2] Yi Sun; Liang Ma; Mingsi Ma; Hong Zheng; Xiaojie Zhang; Luyun Cai; Jianrong Li; Yuhao Zhang*. 2018. Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage. International Journal of Food Properties, accepted.

[3] Ma, M.; Ma, L.; Yu, W.; Zhang, X.; Shen, Y.; Zhang, Y*. 2018. Research on rapid gelatinization of rabbit skin collagen as effect of acid treatment. Food Hydrocolloids, 77, 945–951.

[4] Zhang, Y.; Ma, L.; Cai, L.; Liu, Y.; Li, J.2017. Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials. Ultrasonics Sonochemistry, 36, 88-94.

[5] Zhang, Y.; Ma, L.; Cai, L.; Zhou, M.; Li, J.2016. Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins. International Journal of Food Science & Technology, 51, 1228-1235.

[6] Yu, W.; Wang, X.; Ma, L.; Li, H.; He, Z.; Zhang, Y*. 2016. Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine. International Journal of Food Science & Technology, 51, 574–580.

[7] ZHANG Yuhao*; MA Liang; OTTE Jeanette. 2016. Optimization of hydrolysis conditions forproduction ofangiotensin-converting enzyme inhibitory peptides from Basa fish skin using response surface methodology，Journal of Aquatic Food Product Technology, 25, 684-693

[8] Zhang Yuhao*; Ma Liang; Wang Xuemeng. Correlation between protein hydrolysates and color during fermentation of Mucor-type douchi. 2015. International Journal of Food Properties, 18, 2800–2812.

[9] Liqing Chen; Liang Ma; Mengrou Zhou; Yi Liu; Yuhao Zhang. 2014. Effects of pressure on gelatinization of collagen and properties of extracted gelatins. Food Hydrocolloids, 36, 316-322

[10] Yuhao Zhang; Karsten Olsen; Alberto Grossi; Jeanette Otte. 2013. Effect of pretreatment on enzymatic hydrolysis of bovine collagen and formation of ACE-inhibitory peptides. Food Chemistry, 141, 2343-2353

[11] Zhang Yuhao; Ma Liang; Wang Qiang. 2012. Bioactive Peptides from low denatured peanut dregs: Production and Antihypertensive activity. Advanced Materials Research, 344, 698-706

G. CONTACT FACTS

Tel:0086-23-6825 0375;

Fax:0086-23-6825 1947;

E-mail:zhy1203@163.com, zhy1203@swu.edu.cn