Haotian Zheng

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Assistant Professor

North Carolina State University

United States

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About

Haotian Zheng is an Assistant Professor at North Carolina State University in the United States. His research interests focus on the interfacial properties of milk protein ingredients, the formation of ordered lipid domains in lipid membranes, and the development of protein-based materials. He has published recent articles on topics such as emulsifying properties of milk proteins, the construction of protein hydrogels, and the antimicrobial applications of electrospun nanofibers.

Recent Grants

Grant: Close

2019-2020 California Dairy Industry Outreach Program

Open Date: 2019-01-01

Close Date: 2020-06-01

Grant: Close

Creating Cleaner Label Process Cheese Foods by Replacing Emulsifying Salts with Dairy Proteins

Open Date: 2019-01-01

Close Date: 2020-01-01

Grant: Close

Dairy Ingredients Application

Open Date: 2019-01-01

Close Date: 2020-01-01

Grant: Close

Baker/Koob Endowments: Grants to Support Learn by Doing

Open Date: 2018-01-01

Close Date: 2020-01-01

Grant: Close

Dairy Ingredients Application

Open Date: 2018-01-01

Close Date: 2019-01-01

Articles (20)

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2022

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2020

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2020

Collaborators (5)

Joshua G. Pierce

North Carolina State University

UNITED STATES

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Deepti Salvi

Assistant Professor

North Carolina State University

UNITED STATES

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Mohammad Mahbubul Hassan

Professor (Advanced Sustainable Materials)

University of the Arts London

UNITED KINGDOM

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Maneesha Mohan

Associate professor

South Dakota State University

UNITED STATES

View details

Lokesh Kumar

Lecturer in Food Engineering

Lincoln University

NEW ZEALAND

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Haotian Zheng

Research Interests

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About

Recent Grants

Articles (20)

Investigation of the relation between interfacial properties of milk protein ingredients and their emulsifying properties

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

Constructing aqueous foams from milk components: structure and interfaces

Construction of cold-set Mickering emulsion gel using whey protein assembly particles as oil-water interfacial stabilizer and gelling agent: Phase stability, nonlinear rheology, and tribology

Prediction of phase stability of UHT reconstituted skim milk after ambient storage using Raman spectroscopy

Investigation of correlations between powder functionalities and powder surface properties for milk protein ingredients

Wound Dressing Based on Silver Nanoparticle Embedded Wool Keratin Electrospun Nanofibers Deposited on Cotton Fabric: Preparation, Characterization, Antimicrobial Activity, and Cytocompatibility

Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception

Protein fortification in oat flour gel using various dairy protein ingredients: An evaluation of textural and pasting properties

Exploration of plasma‐activated water (PAW) as a cleaning‐in‐place (CIP) solution for fouling removal and microbial reduction

Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks

Influence of whey protein isolate on pasting, thermal, and structural characteristics of oat starch

Restoring Carboxylates on Highly Modified Alginates Improves Gelation, Tissue Retention and Systemic Capture

Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods

Effect of Black Tea Infusion on Physicochemical Properties, Antioxidant Capacity and Microstructure of Acidified Dairy Gel during Cold Storage

Fabrication and assessment of milk phospholipid-complexed antioxidant phytosomes with vitamin C and E: A comparison with liposomes

Milk lipid in vitro digestibility in wheat, corn and rice starch hydrogels

Milk phospholipid antioxidant activity and digestibility: Kinetics of fatty acids and choline release

Production of milk phospholipid-enriched dairy ingredients

The effects of fungal lipase-treated milk lipids on bread making

Collaborators (5)

Joshua G. Pierce

Deepti Salvi

Mohammad Mahbubul Hassan

Maneesha Mohan

Lokesh Kumar

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