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Courses Taught:

FS 430: Food Chemistry 

FS 430 L: Food Chemistry Labortoary 

Research Interests :

Food Biopolymers; Alternative Proteins; Food Ingredients Technology; Thermal and Non-thermal Food Processing; Food Chemistry and enzymology, Food Characterisations, Food Material Sciences; Food Microstructures; Peptides self-assembly; Dairy Science and Technology; Emulsion Science and Technology; Food Rheology; Small-angle X-ray and Neutron Scattering (SAXS and SANS); Starch and Non-starch Polysaccharides; Food Formulations

Selected Recent Publications :

For a full list of my publications, please refer to Google Scholar or Scopus 

Hu, Y., Cheng, L., & Yang, Z*. (2025). Impact of various physical treatments on physicochemical and microstructural characteristics of vegetable oil-based whipped cream stabilised by faba bean protein isolate. Food Hydrocolloids, 111084.

Yang, M., Ye, A.*, Yang, Z., Everett, D. W., de Campo, L., Singh, H., & Gilbert, E. P. (2025). Probing structural modification of milk proteins in the presence of pepsin and/or acid using small-and ultra-small-angle neutron scattering. Food Hydrocolloids, 110681.

Hu, Y., Cheng, L., Gilbert, E.P., Loo, T., Lee, S.J., Yang, Z.* (2024) Impact of thermosonication at neutral pH on the structural characteristics of faba bean protein isolate dispersions and their physicochemical and techno-functional properties. Food Hydrocolloids, 110140.

Hu, Y., Cheng, L., Gilbert, E.P., Loo, T., Lee, S.J., Harrison, J., Yang, Z. * (2024) Fibrillization of faba bean protein isolate by thermosonication for process efficacy: microstructural characteristics, assembly behaviour, and

physicochemical properties. Food Hydrocolloids, 110217.

Yang, M., Ye, A.*, Gilbert, E.P., Yang, Z, Everett, D., Singh, H. (2024) Pepsin-induced hydrolysis, and coagulation

of proteins in goat, sheep, and cow milk. International Dairy Journal, 153, 105898.

Zhang, J., Yang, Z., Aditya, P., Manjula, S., Pingali, S.V.*, & Marcus, F*. (2024). Structural evolution of lignin using in-situ small angle neutron scattering during catalytic disassembly. ACS Sustainable Chemistry & Engineering,

12, 6, 2241-2251.

Cheng, L., Leon-Rodrigez, L.M.D., Gilbert, E.P., Loo, T., Petter, L., Yang. Z.* (2024) Self-assembly and hydrogelation of a potential bioactive peptide derived from quinoa proteins. International Journal of Biological

Macromolecules, 259, 129296.

Yang, Z.*, Cheng, L. (2024). Impact of ultrasound emulsification on the physicochemical properties of emulsions stabilised by quinoa protein isolates at different pHs. Food Biophysics, 19, 160-171.

Yang, Z., Samarthya, B., O’Neill, H., Barbara, E., Arthur, R., Brian, D., & Pingali, S.V.* (2023). Deconvoluting structures of component biopolymers using deuterium labelled Brassica oleracea stems. ACS Sustainable Chemistry & Engineering, 11, 49, 17238-17248.

Hu, Y., Cheng, L., Lee, S.J., Yang, Z*. (2023) Formation and characterisation of concentrated emulsion gels stabilised by faba bean protein isolate and its applications for 3D food printing. Colloids and Surfaces A:

Physicochemical and Engineering Aspects, 671, 131622.

Cheng, L., Ye, A., Yang, Z., Hemar, Y., & Singh, H. (2023). Formation and properties of highly concentrated oil- in-water emulsions stabilised by emulsion droplets. Food Hydrocolloids, 145, 109059.

Yang, M., Ye, A.*, Yang, Z., Everett, D. W., Gilbert, E. P., & Singh, H. (2023). Role of Ca2+ in the pepsin-induced

coagulation and in the dynamic in vitro gastric digestion behavior of casein micelles. Food & Function.14, 6985-6997.

Yang, M., Ye, A., Yang, Z., Everett, D. W., Gilbert, E. P., & Singh, H. (2023). Effect of ingestion temperature on the pepsin-induced coagulation and the in vitro gastric digestion behavior of milk. Food Hydrocolloids, 139, 108550.

Khan, M. A., Hemar, Y., Li, J., Yang, Z., & De Leon-Rodriguez, L. M. (2023). Fabrication, characterization, and potential applications of re-assembled casein micelles. Critical Reviews in Food Science and Nutrition, 1-25.

Yang, Z.*, Cheng, L., de Campo, L., Gilbert, E. P., Mittelbach, R., Luo, L., ... & Hemar, Y. (2023). Microstructural evolution during acid induced gelation of cow, goat, and sheep milk probed by time-resolved (ultra)-small angle neutron\ scattering. Food Hydrocolloids, 108381.

Wang, X., Cheng, L., Wang, H., & Yang, Z*. (2022). Limited Alcalase hydrolysis improves the thermally-induced

gelation of quinoa protein isolate (QPI) dispersions. Current Research in Food Science, 5, 2061-2069.

Lu, F., Zhu, X. F., Tao, H., Wang, H. L., & Yang, Z. (2022). Controlling starch surface characteristics-Impact on

dough formation in a reconstituted dough system. LWT, 113591.

Luo, L., Yang, Z.*, Wang, H., Ashokkumar, M., & Hemar, Y. (2022). Impacts of sonication and high hydrostatic pressure on the structural and physicochemical properties of quinoa protein isolate dispersions at acidic, neutral, and alkaline pHs. Ultrasonics Sonochemistry, 106232.

Bai, J., Zhang, H., Yang, Z., Li, P., Liu, B., Li, D., ... & Li, Y. (2022). On demand regulation of blood glucose level by biocompatible oxidized starch-Con A nanogels for glucose-responsive release of exenatide. Journal of

Controlled Release, 352, 673-684.2