Publication

 Journal article & Book chapter (* as corresponding author, my name is marked as bold)

  1. Zheng, H.*, Jiménez-Flores, R., & Everett, D. W. (2025) The impact of sphingomyelin and cholesterol on ordered lipid domain formation in the bovine milk fat globule membrane using artificial giant unilamellar vesicles as a model. JDS Communications https://doi.org/10.3168/jdsc.2024-0719 
  2. An, H., & Zheng, H.* (2025). Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties. Journal of Dairy Science. https://doi.org/10.3168/jds.2025-26514 
  3. Amin, U., & Zheng, H.* (2025) Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: phase stability, non-linear rheology, and tribology. Journal of Dairy Science  https://doi.org/10.3168/jds.2024-26001  (Editor’s Choice)
  4. Zheng, H*., & Meletharayil, H. (2025). Constructing aqueous foams from milk components: structure and interfaces. Current Opinion in Food Science, 101290. https://doi.org/10.1016/j.cofs.2025.101290 
  5. Dexter-Boone, L. K., Dean, L. L.*, Hendrix, K. W., & Zheng, H. (2025). Composition of raw and roasted runner, Spanish and Valencia market type peanuts. Journal of Food Composition and Analysis, 137, 106908.https://doi.org/10.1016/j.jfca.2024.106908 
  6. Shao, Y., He, L., & Zheng, H.* (2025). Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy. International Dairy Journal, 161, 106142. https://doi.org/10.1016/j.idairyj.2024.106142 
  7. An, H., & Zheng, H.* (2025). Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients. Journal of Dairy Science, 108(1), 190-205. https://doi.org/10.3168/jds.2024-25289 (Editor’s Choice)
  8. Rivero, W. C., Shah, U., Wang, Q., Zheng, H., & Salvi, D.* (2024). Exploration of plasma-activated water (PAW) as a cleaning-in-place (CIP) solution for fouling removal and microbial reduction. Journal of Food Process Engineering, 47(7), e14669. https://doi.org/10.1111/jfpe.14669 
  9. Lin, Y., Cheng, N., Jiang, Y., Grace, M. H., Lila, M. A., Hoskin, R. T., & Zheng, H.* (2024). Colloidal and interfacial properties of spray dried pulse protein-blueberry polyphenol particles in model dispersion systems. Food Chemistry, 140073. https://doi.org/10.1016/j.foodchem.2024.140073 
  10. Hassan, M. M.*, Heins, K., & Zheng, H. (2024). Wound Dressing Based on Silver Nanoparticle Embedded Wool Keratin Electrospun Nanofibers Deposited on Cotton Fabric: Preparation, Characterization, Antimicrobial Activity, and Cytocompatibility. ACS Applied Bio Materials. https://doi.org/10.1021/acsabm.3c01111 
  11. Amin, U., Lin, Y., Zuo, X., & Zheng, H.* (2024). Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks. Food Hydrocolloids, 109828. https://doi.org/https://doi.org/10.1016/j.foodhyd.2024.109828.  
  12. Lin, Y., Maloney, K., Drake, M., & Zheng, H.* (2024). Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception. Food Hydrocolloids, 150, 109652. https://doi.org/https://doi.org/10.1016/j.foodhyd.2023.109652. 
  13. 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. 
  14. C. 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. 
  15. 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/https://doi.org/10.3168/jds.2021-20711 . 
  16. 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/https://doi.org/10.1016/j.foodchem.2021.131433 . 
  17. 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, 10.1177/1082013220987916
  18. 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
  19. 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 
  20. 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 
  21. 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 
  22. Huang Zhiguang, Charles Stephen Brennan, H. 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 
  23. 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 
  24. 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. 10.3390/foods8090383
  25. Kumar Lokesh, Margaret Brennan, H. 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 
  26. Kumar Lokesh, Margaret A. Brennan, Sue Mason, and H. 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 
  27. 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. 10.1021/jf500093p
  28. 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  
  29. 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. 10.1021/jf402591f
  30. 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 
  31. Zheng, H.* (2024). Chapter 3. Chemistry and properties of the Casein in Book title: Casein Structural Properties, Uses, Health Benefits and Nutraceutical Applications (Mamdouh El-Bakry, Bhavbhuti M. Mehta ed.), Academic Press (Elsevier) https://doi.org/10.1016/B978-0-443-15836-0.00022-6 
  32. Britto, C. G. J., John, A. D. S. A., Jayakumar, A., Selvasekaran, P., Chidambaram, R., & Zheng, H. (2023). Nanotechnology applications for food safety: Benefits and risks. In Nanotechnology Applications for Food Safety and Quality Monitoring (pp. 3-30). Academic Press. https://doi.org/10.1016/B978-0-323-85791-8.00021-5 
  33. 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  
  34. 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  
  35. 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 
  36. 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 
  37. 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 

Meeting presentations and abstracts including Oral & Poster (* as PI, my name is marked as bold)

Oral Presentations
  1. Yufeng Lin, & Haotian Zheng*. (2025). β-Lactoglobulin-enriched whey protein aggregates for high-acid ready-to-drink beverage application. Abstracts of the 2025 American Dairy Science Association® Annual Meeting, 12–13. (won 2nd place, Graduate student research competition, oral)
  2. H. Zheng*, (invited speaker),  invited speaker, titled “Dairy Ingredient Functionality: Soft Matter Aspects”, at The 9th International Symposium on Dairy Cow Nutrition and Milk Quality, 2025 May 9-11, 2025, Beijing, China. The symposium was organized by the Institute of Animal Science (IAS) of Chinese Academy of Agricultural Sciences (CAAS), the American Dairy Science Association (ADSA), and the New Zealand Ministry for Primary Industries
  3. H. Zheng*, (invited speaker), Construction of stable foams using milk components: colloid and interface aspects, ADPI Global Ingredients Summit, American Dairy Products Institute, February 10-12, Tampa, Florida)
  4. H. Zheng*, (invited speaker), Assembling whey proteins for improved and new functionalities: knowledge, techniques, and opportunities, 11th International Whey Conference, The Whey Forward 15-18 September 2024 | RDS Dublin, Dublin, Ireland
  5. H. Zheng*, Food structure design towards encapsulation application: protein assembly, gelation, interfacial stabilization, 16th Conference of Food Engineering, session 12 Encapsulation and delivery of bioactive compounds, Abstract #556, 8/26/2024, Seattle, WA
  6. Y. Shao, L. He, and H. Zheng*., Predicting phase stability of UHT reconstituted skim milk using vibrational spectroscopy and physicochemical properties coupled with partial least squares method. 2024 American Dairy Science Association® Annual Meeting, West Palm Beach, FL (6/16-19, 2024) (student research competition, oral, won 2nd place)
  7. Haotian Zheng* (6/16-19, 2024), Aggregation of whey proteins as building blocks of food structures, ADSA 2024 Foundation Scholar Award Presentation, 2024 American Dairy Science Association® Annual Meeting, West Palm Beach, FL
  8. Haotian Zheng* (6/16-19, 2024), Milk protein functionality: colloidal and interfacial aspects, Dairy Foods Symposium: Next Generation of Scientific Leaders in the Field of Dairy Foods Science, 2024 American Dairy Science Association® Annual Meeting, West Palm Beach, FL
  9. Haotian Zheng* (invited speaker) (3/11-13, 2024) Modification of whey-derived ingredients for new functionality, ADPI Global Ingredients Summit, American Dairy Products Institute (Reno, NV)
  10. Haotian Zheng* (invited speaker) (10/15, 2023) Mining for value in milk solids, IDF (International Dairy Federation) World Dairy Summit (Chicago, Il)
  11. 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)
  12. 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)
  13. 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
  14. Haotian Zheng*, (2022, 9/11-9/14). Assemblies of whey proteins as building blocks of functional food structures, 2022 International Whey Conference, Chicago, Il, USA
  15. Y. 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
  16. Usman Amin and 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
  17. 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. 
  18. 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.
  19. 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)
  20. 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).
  21. J. 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)
  22. 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)
  23. 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.
  24. 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)
  25. 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)
  26. 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)
  27. 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
  28. Shao, Y., & Zheng, H. (2025). Investigation of mechanical properties of whey protein stabilized oil-water interfaces during in vitro digestion. 226–226.  Won the 1st place at graduate research (poster) competition at Dairy Foods Division
  29. Jarrard, T., Wu, Q., Meletharayil, H., & Zheng, H. (2025). Characterization of the plasmin system from skim milk to milk protein concentrate. Abstracts of the 2025 American Dairy Science Association® Annual Meeting, 226–226. Won the 2nd place at graduate research (poster) competition at Dairy Foods Division
  30. Hanyu Shi, O. V. H. Z.* (2025). Manufacturing mesoscale whey protein particles via a scalable antisolvent precipitation-based method. Abstracts of the 2025 American Dairy Science Association® Annual Meeting, 225–226. Won the 3rd place at graduate research (poster) competition at Dairy Foods Division
  31. Wenfei Liang, Hari Meletharayil, & Haotian Zheng*. (2025). The impact of fat and protein contents on bovine milk foaming properties. Abstracts of the 2025 American Dairy Science Association® Annual Meeting, 226–227.
  32. Usman Amin, Mary Grace, Mary Ann Lila, H. Zheng*, Comparison of physicochemical and techno-functional properties of partially hydrolyzed pea and lentil protein isolates, 2024 IFT FIRST annual meeting, Chicago, IL, USA
  33. H. An, H. Zheng* Rheological Characterization of Liquid Egg White Gel Sourced From Caged and Aviary Eggs, 2024 IFT FIRST annual meeting, Chicago, IL, USA
  34. Y., Shao, and H. Zheng*, Impact of Structural Features of Whey Protein Assemblies on Oil-Water Interfacial Behaviors: Adsorption Dynamics and Dilatational Rheology, 2024 IFT FIRST annual meeting, Chicago, IL, USA Won the 2nd place at graduate research (poster) competition at Dairy Foods Division
  35. H. Shi, O. Velev, and H. Zheng*, A functionality study of whey protein aggregates derived from fibril/ribbon-shaped assemblies induced by antisolvent precipitation. 2024 American Dairy Science Association® Annual Meeting, West Palm Beach, FL (6/16-19, 2024)
  36. U. Amin, C. K. Yeung, and H. Zheng*, Enzymatic synthesis of calcium lactobionate from cheese whey permeate as a potential food ingredient. 2024 American Dairy Science Association® Annual Meeting, West Palm Beach, FL (6/16-19, 2024)
  37. U. Amin and H. Zheng*, Manufacturing whey protein aggregates: impact of processing variables on the particle size and phase stability, ADPI Global Ingredients Summit, American Dairy Products Institute (Reno, NV, 3/11-13, 2024)
  38. Yufeng Lin, Sydney Chadwick-Corbin, Xiaobing Zuo, Andrew Neilson, C.K. Yeung, H. 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
  39. Usman Amin and H. 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
  40. H. 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)
  41. H. 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)
  42. W. 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)
  43. Yufeng Lin, K. M., MaryAnne Drake, H. 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
  44. Yijing Shao, Lili He, H. 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
  45. Y. Shao, Lili He, 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
  46. H. 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.
  47. H. 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.
  48. W. 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.
  49. Chloe Brubaker, Avinash Patel, H. 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 
  50. Y. 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.
  51. H. 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)
  52. H. 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)
  53. K. 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. 2019 ADSA annual meeting, T50 presentation (Cincinnati, Ohio, USA, 23~26/June/2019)

Invited Talk & Webinar & Guest Lecture & Seminar

  1. 2024 June 5th-6th, invited speaker, titled “Driving Consumption: Innovative Strategies with Value-Added Products”, 11th International Dairy Industry Congress, organized by the Colombian Association of Milk Processors (Asoleche).
  2. 2024 Feb./23 invited seminar speaker (virtual), title “On the road to understanding food structure” UC-Davis as the host, NC1023: Engineering for food safety and quality (Multistate Research Project, USDA-NIFA)
  3. 2023 Otc./25 invited seminar speaker, titled “On the road to understanding and control of food structure using milk components”, Department of Food Science and Technology, The Ohio State University, Columbus.
  4. 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
  5. 2022 Dec. webinar: Protein functionality for Laboratory of Food Oral Processing at Zhejiang Gongshang University, China
  6. 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
  7. 2021 July, Guest lecture/seminar (virtual), Food Structure Design, Zhejiang University, China, 7-29- 2021
  8. 2021 April, 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 
  9. 2021 Feb., Guest lecture (seminar via ZOOM), Food Structure Design, University of Illinois Urbana-Champaign (UIUC)
  10. 2021 Jan., Guest lecture (virtual), Food Rheology and Texture, Universiti Teknologi MARA, Malaysia, Jan. 2021
  11. 2020 June., Wageningen Academy Tech Talk (virtual) – Circular Agriculture Systems: The efficient way to utilize by-products was launched on the 19th of June, 2020 https://www.wur.nl/upload_mm/f/6/9/e9f9a7e0-5062-4adb-bc1f-e4ee2d3270a8_TechTalk_review_4th%20webinar.pdf 
  12. 2019 July, Seminar: Structure and Texture of Dairy Food Systems at Teagasc MoorePark Research Center, Ireland
  13. 2018 July, Seminar: Structure of Dairy Foods at Shenyang Agricultural University, China

Acknowledgment to our current and previous sponsors