Publication

Journal articles and Book chapters (* as corresponding author, my name is marked as bold)

    • Journal articles 
  1. Kumar, L.*, Brennan, M., Zheng, H.*, Kumar, G., & Brennan, C*. (2023). Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties. International Journal of Dairy Technology. https://doi.org/https://doi.org/10.1111/1471-0307.13018
  2. T. Moody, A. E. Brown, N. P. Massaro, A. S. Patel, P. A. Agarwalla, A. M. Simpson, A. C. Brown, H. Zheng, J. G. Pierce and Y. Brudno*, Acta Biomaterialia, 2021, DOI: https://doi.org/10.1016/j.actbio.2021.10.046.
  3. Kumar, L., Brennan, M., Brennan, C., & Zheng, H*. (2021). Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch. Journal of Dairy Science. https://doi.org/10.3168/jds.2021-20711
  4. Kumar, L., Brennan, M., Brennan, C., & Zheng, H.* (2021). Thermal, pasting and structural studies of oat starch-caseinate interactions. Food Chemistry, 131433. https://doi.org/10.1016/j.foodchem.2021.131433
  5. Ondiek, W., Wang, Y., Sun, L., Zhou, L., On, S.L., Zheng, H*. and Ravi, G., 2021. Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods. Food Science and Technology International, 1177/1082013220987916
  6. Chen, H., Zheng, H.*, Anne Brennan, M., Chen, W., Guo, X. and Brennan, C.S.*, 2020. Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage. Foods, 9(6), p.831. https://doi.org/10.3390/foods9060831
  7. Huang, Z., Brennan, C.S.*, Mohan, M.S., Stipkovits, L., Zheng, H., Kulasiri, D., Wenqiang, G., Zhao, H. and Liu, J. (2020), Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.14607
  8. Huang Zhiguang, Charles Stephen Brennan*, Hui Zhao, Jianfu Liu, Wenqiang Guan, Maneesha S. Mohan, Letitia Stipkovits, Haotian Zheng, Don Kulasiri, Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes, Food Chemistry, Volume 324, 2020, https://doi.org/10.1016/j.foodchem.2020.126837
  9. Huang Zhiguang, Charles Stephen Brennan, Haotian Zheng, Maneesha S. Mohan, Letitia Stipkovits, Wenjun Liu, Don Kulasiri, Wenqiang Guan, Hui Zhao, Jianfu Liu, The effects of fungal lipase-treated milk lipids on bread making, LWT, Volume 128, 2020, 109455 https://doi.org/10.1016/j.lwt.2020.109455
  10. Huang, Z., Brennan, C.*, Zhao, H., Guan, W., Mohan, M.S., Stipkovits, L., Zheng, H., Liu, J. and Kulasiri, D., 2020. Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release. Journal of Functional Foods, 68, p.103865. https://doi.org/10.1016/j.jff.2020.103865
  11. Huang, Z., Zheng, H.*, Brennan, C.S.*, Mohan, M.S., Stipkovits, L., Li, L. and Kulasiri, D., 2020. Production of Milk Phospholipid-Enriched Dairy Ingredients. Foods, 9(3), p.263. https://doi.org/10.3390/foods9030263
  12. Huang, Z., Stipkovits, L., Zheng, H., Serventi, L. and Brennan, C.S.*, 2019. Bovine milk fats and their replacers in baked goods: A review. Foods, 8(9), p.383. 3390/foods8090383
  13. Kumar Lokesh, Margaret Brennan, Haotian Zheng*, Charles Brennan (2018), The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch, Food Chemistry, Volume 245, Pages 518-524. https://doi.org/10.1016/j.foodchem.2017.10.125
  14. Kumar Lokesh, Margaret A. Brennan, Sue Mason, and Haotian Zheng* and Charles S. Brennan （2017）Rheological, Pasting and Microstructural Studies of Dairy Protein-Starch Interactions and their Application in Extrusion-Based Products: A Review. Starch – Stärke, 69: 1600273. Wiley https://doi.org/10.1002/star.201600273
  15. Zheng, H.*, Gordon, K. C., & Everett, D. W. (2013). Innovative application of confocal Raman microscopy to investigate the interaction between trans-2-hexenal and bovine milk fat globules. International Dairy Journal, 32(2), 68-70. https://doi.org/10.1016/j.idairyj.2013.04.011
  16. Zheng, H.*, Jiménez-Flores, R., & Everett, D. W. (2013). Bovine Milk Fat Globule Membrane Proteins Are Affected By Centrifugal Washing Processes. Journal of Agricultural and Food Chemistry, 61(35), 8403-8411. 1021/jf402591f
  17. Zheng, H.*, Jiménez-Flores, R., & Everett, D. W. (2014). Lateral lipid organization of the bovine milk fat globule membrane is revealed by washing processes. Journal of Dairy Science, 97(10), 5964-5974. https://doi.org/10.3168/jds.2014-7951
  18. Zheng, H.*, Jiménez-Flores, R., Gragson, D., & Everett, D. W. (2014). Phospholipid Architecture of the Bovine Milk Fat Globule Membrane Using Giant Unilamellar Vesicles as a Model. Journal of Agricultural and Food Chemistry, 62(14), 3236-3243. 1021/jf500093p
    • Book chapters
  19. Zheng, H.* (2022). Analytical Methods: Texture. In P. L. H. McSweeney & J. P. McNamara (Eds.), Encyclopedia of Dairy Sciences (Third Edition) (pp. 616-625). Oxford: Academic Press https://doi.org/10.1016/B978-0-12-818766-1.00379-2
  20. Patel, A. S., Yeung, C. K., Brennan, C., & Zheng, H*. (2022). Additives in Dairy Foods: Ingredients and Formulation. In P. L. H. McSweeney & J. P. McNamara (Eds.), Encyclopedia of Dairy Sciences (Third Edition) (pp. 663-673). Oxford: Academic Press. https://doi.org/10.1016/B978-0-12-818766-1.00161-6
  21. Patel, A. S., Zheng, H., & Yeung, C. K.* (2022). Butter and Other Milk Fat Products: The Product and Its Manufacture. In P. L. H. McSweeney & J. P. McNamara (Eds.), Encyclopedia of Dairy Sciences (Third Edition) (pp. 744-754). Oxford: Academic Press. https://doi.org/10.1016/B978-0-12-818766-1.00382-2
  22. Zheng, H* (2018) Polymers for Structure Design of Dairy Foods (chapter 19), in book title: Polymers for Food Applications, publisher: Springer Nature https://doi.org/10.1007/978-3-319-94625-2_19
  23. Zheng, H* (2019) Introduction: Measuring rheological properties of foods, Rheology of Semisolid Foods (Joyner ed.), Springer International Publishing https://doi.org/10.1007/978-3-030-27134-3_1
    • Oral Presentations at Conferences: (* as PI, my name is marked as bold)
  24. Haotian Zheng* (invited speaker) (10/15, 2023) Mining for value in milk solids, IDF (International Dairy Federation) World Dairy Summit (Chicago, Il)
  25. Haotian Zheng*, C.K.Yeung, (6/25-28, 2023) Selecting ingredients to perform in dairy beverages- Tools and techniques. 2023 American Dairy Science Association® Annual Meeting, Ottawa, Canada (DAIRY FOODS SYMPOSIUM: DAIRY BEVERAGES 2.0: CURRENT INNOVATIONS TO FUEL DAIRY-BASED BEVERAGES OF THE FUTURE) (#2258)
  26. Usman Amin and Haotian Zheng*, Soft matter strategy for creating novel food texturizer: Electrostatic-driven gelation of Pickering emulsion stabilized by colloid whey protein assemblies. 2023 American Dairy Science Association® Annual Meeting, Ottawa, Canada (#2531)
  27. Haotian Zheng*, (2023, 3/13-3/15). Soft matter strategy for creating novel dairy ingredients:
    Assemblies of whey proteins and their applications, 24th Annual Dairy Ingredient Technical Symposium, Santa Barbara, CA, USA
  28. Lin, T. W., and H. Zheng.* (2022). Understanding the relationships between interfacial behavior of dairy protein ingredients and characteristics of oil-in-water emulsion droplets. 2022 American Dairy Science Association® Annual Meeting (Vol. Volume 105, Supplement 1). Kansas City: Journal of Dairy Science, American Dairy Science Association. Won the 1st place at graduate research (oral) competition at Dairy Foods Division
  29. Amin, Haotian Zheng* (2022, Monday, June 20, to Wednesday, June 22, 2022). Soft matter strategy for creating novel food texturizer: Cold set whey protein gels constructed by fractal protein assemblies. 2022 American Dairy Science Association® Annual Meeting, Kansas City, MO. Selected as a finalist at graduate research (oral) competition at Dairy Foods Division
  30. Avinash S. Patel, Haotian Zheng* (2021). Oil-Water Interfacial Characteristics of Janus Particles Constructed by Whey Protein Isolate. ACS 2021 Fall meeting: Basic Research in Colloids, Surfactants and Interfaces, Atlanta, GA, USA.
  31. Andrew Christenson, Haotian Zheng* (2021, 7/11-7/14). Emulsions stabilized by whey protein aggregates: Impact of particle structure on the oil-water interfacial characteristics and emulsion stability. American Dairy Science Association Annual Meeting, Virtual.
  32. Haotian Zheng*, Matt Arnold, Kieran Kilcawley, Trevor Harding, Mary Weststeyn, Impact of Milk Fat Globule Membrane Materials on Cheese Made from Reconstituted Milk: Structure and Volatile Organic Compounds, ADSA annual meeting, (virtual, USA, 21~24/June/2020) J. Dairy Sci. 103 (Suppl. 1)
  33. Haotian Zheng*, Impact of Milk Fat Globule Membrane Materials on Cheese Made From Recombined Milk, 2019 Global Cheese Technology Forum, Tue, November 05, 2019 @ 04:00 PM — Thu, November 07, 2019, Peppermill Resort, Reno, NV, USA (by American Dairy Products Institute).
  34. A. Ortiz Salazar, R. H. Fernando, and Haotian Zheng*. (2019) Application of partial calcium-depleted milk protein concentrate in protein-fortified stirred yogurt for improving the gel water-holding capacity and product processability. ADSA annual meeting, 182 presentation (Cincinnati, Ohio, USA, 23~26/June/2019)
  35. Haotian Zheng*, Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel Systems, ADSA (American Dairy Science Association) annual meeting, Oral presentation (Knoxville, Tennessee, USA, 24-27/June/2018)
  36. Haotian Zheng*, Testing Functional Boundaries of Dairy Ingredients in Protein Fortified Dairy Gel System, 20th Annual Dairy Ingredients Symposium: Innovative Dairy Ingredients, Adding Value to the Industry, Shell Beach, California, February 26-28, 2018.
  37. Haotian Zheng, Keith C Gordon, Rafael Jimenez-Flores, David Everett*, Characterization of interactions between volatile organic compounds and milk fat globules by confocal Raman microscopy. The 2nd IDF (International Dairy Federation) Symposium on Microstructure of Dairy Products and 5th IDF Symposium on Science and Technology of Fermented Milk, Early Career Researcher Oral presentation (Melbourne, Australia, 3~7/March/2014)
  38. Haotian Zheng, Structural Nature of the bovine milk fat globules, Riddet Institute research colloquium, Wellington, New Zealand, 2014
  39. Haotian Zheng, Rafael Jiménez-Flores, David Everett*. From giant unilamellar vesicles (GUVs) to lipid organization of the bovine milk fat globule membrane (MFGM). ADSA annual meeting, Oral presentation (Indianapolis, USA, 8~12/July/2013)
  40. Haotian Zheng, Rafael Jiménez-Flores, David Everett*, Centrifugal washing processes reveal lipid organization of the bovine milk fat globule membrane (MFGM). ADSA annual meeting, Oral presentation (Indianapolis, USA, 8~12/July/2013)
  41. Haotian Zheng, David Everett*, Centrifugal washing processes reveal the protein structure of the bovine milk fat globule membrane (MFGM). IFT (Institute of Food Technologists, USA) annual meeting, Manfred Kroger Dairy Foods Division Oral Competition (finalist) (Chicago, USA, 13~16/July/2013)
    • Poster Presentations at Conferences: (* as PI, my name is marked as bold)
  42. Yufeng Lin, Sydney Chadwick-Corbin, Xiaobing Zuo, Andrew Neilson, C.K. Yeung, Haotian Zheng* (2023) Modulating fat digestion dynamics and formation of supramolecular structures of lipid digestive products for cellular delivery of poorly soluble micronutrients: an investigation of the functionality of protein microgel stabilized Mickering emulsion, 2023 IFT FIRST annual meeting, Chicago, IL, USA
  43. Usman Amin and Haotian Zheng*. Engineering spherical whey protein assemblies: controlling the particle size by varying characteristics of protein sol and manufacturing conditions. 2023 IFT FIRST annual meeting, Chicago, IL, USA
  44. Shi, A. S. Patel, R. Bang, O. Velev, and H. Zheng* Developing a hybrid method for manufacturing whey protein nano-/micro-gel particles derived from a dispersion containing fibril/ribbon-shaped assemblies. 2023 American Dairy Science Association® Annual Meeting, Ottawa, Canada (#1360T)
  45. An and H. Zheng* The investigation of a rapid method for indicating powder properties based on the correlation analysis of interfacial parameters. 2023 American Dairy Science Association® Annual Meeting, Ottawa, Canada (#1361T)
  46. Wei, H. Zheng*, and V. Yeung. Developing scalable enzymatic manufacturing process of lactobionic acid from permeate of milk protein concentrate. 2023 American Dairy Science Association® Annual Meeting, Ottawa, Canada (#1363T)
  47. Yufeng Lin, K. M., MaryAnne Drake, Haotian Zheng*. (2022, July 10-13, 2022). Synergistic Functionality of Transglutaminase and Protease on Rheology, Tribology, and Sensory Perception of Fermentation-induced Pea Protein Gels. 2022 IFT FIRST Annual Event & Expo. Won the 2nd place at graduate research (oral) competition at Food Chemistry Division
  48. Yijing Shao, L. H., Haotian Zheng*. (2022, July 10-13, 2022). Predicting Phase Stability of UHT Reconstituted Skim Milk (RSM) Based on Hybrid Fingerprints Generated From Raman and Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) Spectroscopy Techniques: Development of Technological Capability. 2022 IFT FIRST Annual Event & Expo, Chicago, Il. Won the 2nd place at graduate research (oral) competition at Dairy Foods Division
  49. Shao, L. H., and H. Zheng*. (2022, Monday, June 20, to Wednesday, June 22, 2022). Predicting the phase stability of reconstituted UHT milk using vibrational spectroscopic techniques–Phase 1: Proof of capacity of spectroscopic techniques. 2022 American Dairy Science Association Annual Meeting, Kansas City, MO. Selected as a finalist at graduate research (oral) competition at Dairy Foods Division
  50. Haotian Zheng*, K. M. (2022a, July 10-13). Improving Acidification Kinetics and Rheological Properties of Fermented Pea Protein Gel by Supplementing Different Cultures. 2022 IFT FIRST Annual Event & Expo, Chicago, Il.
  51. Haotian Zheng*, K. M. (2022b, July 10-13, 2022). Synergistic Impact of Enzymes and Polysaccharides on the Structure Formation and Rheological Properties of Pea Protein Emulsion Gels. 2022 IFT FIRST Annual Event & Expo, Chicago, Il.
  52. C. Rivero, H. Zheng, Qingyang Wang, Deepti Salvi. (2022, July 10-13). Plasma-activated Water (PAW) as a Cleaning-in-place (CIP) Solution for Proteinaceous Fouling Removal. 2022 IFT FIRST Annual Event & Expo, Chicago, Il.
  53. Chloe Brubaker, Avinash Patel, Haotian Zheng* Interfacial activity of pre-aggregated whey proteins, 2021 The North Carolina Section of the American Chemical Society Annual Meeting, Online Poster Session, November 10th from 6 pm to 8:30 pm. https://app.virtualpostersession.org/e/b0ae8efc3e4571ffd98f2f934d603243
  54. Zhang, J. Zhao, H. Zheng, C. Man, and Y. Jiang* (2021, 7/11-7/14) Production and sensory properties of fermented milk by Lactobacillus reuteri J1. American Dairy Science Association Annual Meeting, Virtual.
  55. Zheng*, A. Habteghiorghis, R. Gooneratne, and M. Morgenstern. (2019) Seasonal variations of pasture fed bovine milk and their impact on heat stability of the skimmed milk. ADSA annual meeting, M88 presentation (Cincinnati, Ohio, USA, 23~26/June/2019)
  56. Zheng*, L. Ingram, J. A. Ortiz Salazar, J. Lu, and R. Fernando. (2019) Engineering innovative dairy emulsion droplets to mimic native milk fat globules. ADSA annual meeting, M115 presentation (Cincinnati, Ohio, USA, 23~26/June/2019)
  57. Zhuang, H. Li, Z. Zhang, X. Feng, S. Fu, T. Li, Y. Jiang, H. Zheng*, and C. Man. (2019) Preparation of γ-aminobutyric acid-enriched fermented compound beverage by Lactobacillus plantarum J26. ADSA annual meeting, T50 presentation (Cincinnati, Ohio, USA, 23~26/June/2019)

Invited Talk & Webinar & Guest Lecture & Seminar

  1. 2023 Otc./25 invited seminar speaker, title “On the road to understanding and control of food structure using milk components”, Department of Food Science and Technology, The Ohio State University, Columbus.
  2. 2023 Aug. Seminar, On the road to understanding and control of food structure using milk components (2023 version), Southeast Dairy Foods Research Center 2023 Annual meeting, NC State University, Raleigh, NC, USA
  3. 2022 Dec. webinar: Protein functionality for Laboratory of Food Oral Processing at Zhejiang Gongshang University, China
  4. 2022 Aug. Seminar, On the road to understanding and control of dairy food structure (2022 version), Southeast Dairy Foods Research Center 2022 Annual meeting, NC State University, Raleigh, NC, USA 8-9-2022
  5. Guest lecture/seminar via ZOOM, Food Structure Design, Zhejiang University, China (paid guest lecture), 7-29- 2021
  6. Zheng Lab Research Review ( On the road to understanding and control of food structure
    – Functionalities of Dairy Ingredients), 5-year review for Southeast Dairy Foods Research Center, NC State University, April, 2021
  7. Guest lecture (seminar via ZOOM), Food Structure Design, University of Illinois Urbana-Champaign (UIUC), Feb. 2021
  8. Guest lecture, Food Rheology and Texture, Universiti Teknologi MARA, Malaysia, Jan. 2021
  9. Faculty Research Introduction: Food Chemistry Program at NC State, Lenovo’s “visit” to NC State’s College of Agriculture & Life Sciences, 10/1/2020 (via ZOOM)
  10. Wageningen Academy Tech Talk – Circular Agriculture Systems: The efficient way to utilize by-products was launched on the 19th of June, 2020
  11. Seminar: Structure and Texture of Dairy Food Systems at Teagasc Moore Park Research Center, Ireland, July. 2019
  12. Seminar: Structure of Dairy Foods at Shenyang Agricultural University, China, July. 2018

Acknowledgment to our current and previous sponsors

     

          

      Egg Nutrition Center