Jing Zhao

Dr. Jing Zhao is an Associate Professor in the School of Exercise and Nutritional Sciences at San Diego State University. Her research explores protein functionality and modification for improved food applications.

Current investigations focus on protein gelation mechanisms, plant-based protein utilization, and texture modification strategies. Recent publications examine hyaluronic acid's role in protein gelation, pea protein applications in meat analogs, and enzymatic modification of protein structures.

Her work advances alternative protein development, clean-label formulations, and functional food design through fundamental studies of protein-polysaccharide interactions and enzymatic modifications.