Jing Zhao

Assistant Professor

San Diego State University

United States

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About

Jing Zhao is an Assistant Professor at San Diego State University in the United States. His research focuses on food science, particularly the physicochemical properties of proteins and their applications in food technology. Recent publications include studies on protein texture modification in high-moisture meat analogs, the role of hyaluronic acid in food applications, and the functional properties of hempseed protein and mung bean protein emulsions.

Articles (11)

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2025

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2023

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2023

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2023

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2022

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2022

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2021

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2020

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2020

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2020

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2020

Collaborators (2)

Girish Ganjyal

Associate Professor and Interim Director

Washington State University

UNITED STATES

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Cassandra Maya

Københavns Universitet

DENMARK

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Jing Zhao

Research Interests

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Articles (11)

Azodicarbonamide, Hydrogen Peroxide, and l‐Ascorbic Acid Aid in the Modification of Protein Texture During High‐Moisture Meat Analog Extrusion Processing

Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage

Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties

Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

Mitigation of oxidation-induced loss of myofibrillar protein gelling potential by the combination of pyrophosphate and l-lysine

l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths

IGRNet: A Deep Learning Model for Non-Invasive, Real-Time Diagnosis of Prediabetes through Electrocardiograms

Modification of heat-induced whey protein gels by basic amino acids

Growth Performance and Nutrient Composition of Mealworms (Tenebrio Molitor) Fed on Fresh Plant Materials-Supplemented Diets

Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress

Collaborators (2)

Girish Ganjyal

Cassandra Maya

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