معرفی
Dr. Haotian Zheng is an Associate Professor in Food Chemistry at North Carolina State University's Department of Food Science. His research focuses on food hydrocolloids, dairy ingredient manufacturing, food structure design, and food digestion mechanisms. He leads the Zheng Lab for Food Chemistry, which explores rheology, tribology, and lipid membrane interactions in food systems.
Education: Ph.D. in Food Science (University of Otago, 2014), M.S. in Food Technology (Wageningen University, 2010), B.Eng. in Food Science (Northeast Agricultural University, 2007).
Key research areas include milk fat globule membrane structure, emulsion stabilization, and functional food ingredient development. His work integrates advanced analytical techniques like Raman spectroscopy and confocal microscopy to study colloidal systems and material interactions.
Recent publications emphasize lipid domain formation, protein assembly for hydrogel creation, and novel cleaning solutions using plasma-activated water. His contributions span food chemistry, biopolymer engineering, and nanotechnology applications in food safety.
