Hua  Zhang

Professor, Doctoral Supervisor

ADDRESS：NO.136, Science Avenue, Zhengzhou, Henan Province, PRC.

PHONE：+86 15981884151

FAX：0371-86608661

E-mail：2009046@zzuli.edu.cn

Research Interests:

Processing Technology of quick-frozen food; Components Structural Variation and Quality Functional Regulation during Food Processing; Application of the Food Physical Processing Technology in frozen food

Education Background：

July 2005, PhD of Food Science in at Jiangnan University. July 2001, Master Degree of Food science and engineering at Northwest A&F University. July 1998, Bachelor Degree of Food science and engineering at Henan Institute of Science and Technology

Courses Offered:

Food additives, Introduction to Food Science

Publications：

November 2019, Hua Zhang, Yanyan Zhang, Hongwei Wang "Quality Control Technology of Quick-frozen Noodle Products", China Textile Publishing House.

November 2021, Hua Zhang, Hongwei Wang, Xuewei Zhao "Quality Control Technology of Quick-frozen Rice Products", Zhengzhou University Publishing House.

Xingli Liu, Jing Zhang, Xiaojuan Yang, Jianwei Sun, Yanyan Zhang, Dongmin Su, Hua Zhang, Hongwei Wang. Combined molecular and supramolecular structural insights into pasting behaviors of starches isolated from native and germinated waxy brown rice. Carbohydrate polymers, DOI10.1016/j.carbpol.2022.119148

Hongwei Wang, Ke Xu, Xingli Liu,Yanyan Zhang, XinHua Xie,Hua Zhang.

Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough Food Hydrocolloids, DOI10.1016/j.foodhyd.2020.106168

Hongwei Wang, Jiangtao Ding, Xiaonai Yong, Xingli Liu,Yanyan Zhang,Hua Zhang.Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds Food chemistry, DOI10.1016/j.foodchem. 2020.126489

Ke Xu, Chengdeng Chi, Zhenyun She, Xingli Liu, Yanyan Zhang, Hua Zhang, Hongwei Wang. Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread. Food Chemistry,DOI10.1016/j.foodchem.2021.130614

Research Projects：

Study on the structure changes of gluten in-situ characterization and the mechanism of the texture during frozen storage, National Natural Science Foundation in China, 01/2021-12/2023

Study on the mechanism of the effects of ultrasonic-assisted freezing on the rheological properties of wheat gluten based on in-situ structure characterization, National Natural Science Foundation in China, 01/2018-12/2020

Insights into the formation mechanism of granular starch-lipid complex under ultra-sonication, National Natural Science Foundation in China, 01/2022-12/2024

Honors：

In 2015, the second prize of Henan Province Science and Technology Progress Award, ranked first. In 2020, the third prize of scientific and technological achievements of the Light Industry Federation, ranking first. In 2020, the first prize of higher education teaching achievements in Henan Province, ranked second

Professional Affiliations :

Director：The Refrigeration and Refrigeration Branch of the Chinese Society of Food Science and Technology.

Executive Director: Henan Society of Food Science and Technology.