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Supervisor of Master's Candidates

Paper Publications

Tailoring egg white protein and pea protein isolate complexes by ultrasound-assisted pH-shifting for stabilizing high internal phase Pickering emulsions as structured fat replacers in ice cream: Oral tribology and structural transfer.[J]International Journal of Biological Macromolecules,2026,383(1):154553
ZhangRenzhao,Health effects of double network emulsion gel as a fat substitute: Multi-omics insights into its regulatory mechanism on gut-liver axis metabolism in mice.[J]Food Science and Human Wellness,2026
ZhangRenzhao,Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil.[J]Food Hydrocolloids,2023,135:108135
ZhangRenzhao,Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel.[J]Food Chemistry: X,2025,29:102784
ZhangRenzhao,Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement.[J]Food Chemistry,2025,465(2):142082
ZhangRenzhao,Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel.[J]Food Hydrocolloids,2024,150:109763
ZhangRenzhao,Tailoring a novel ovalbumin emulsion gel for stability improvement and functional properties enhancement: Effect of oil phase structure changes by beeswax.[J]Food Chemistry,2023,426:136575

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Copyright: Changchun University of Technology Ji ICP No. 05002091 Address: No. 2055 Yan'an Street, Changchun City, Jilin Province Post Code: 130012
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