Name: Bao Zhang
Academic Title: Ph.D.
Department: School of Food Science and Engineering
Education and Trains
2012-2015, Food Science and Engineering, Jiangnan University, Ph.D.
2016-present: Lecturer, School of Food Science and Engineering, HFUT
Main Research Fields
Smart microgels or nanogels basedon starch:Preparation and application
Development and application of functional starch
Beverage Processing Technology
The National Natural Science Foundation of China (No. 31601429)
The National Undergraduate Training Programs for Innovation of China (No. 201610359070)
Zhang Bao, Mei Ji-Qiang, Chen Bo & Chen Han-Qing* (2017). Digestibility, physicochemical and structural properties of octenyl succinic anhydride-modified cassava starches with different degree of substitution. Food Chemistry, 229, 136-141.
Zhang Bao, Pan Yi, Chen Han-Qing, Liu Tengfei, Tao Han, & Tian, Yaoqi*. (2017). Stabilization of starch-based microgel-lysozyme complexes using a layer-by-layer assembly technique. Food Chemistry, 214, 213-217.
Zhang Bao, Tao Han, Niu Xiaoli, Li Sai, & Chen Han-Qing* (2017). Lysozyme distribution, structural identification, and in vitro release of starch-based microgel-lysozyme complexes. Food Chemistry, 227, 137-141.
Zhang Bao, Li Xiaomin., Xie Qiutao, Tao Han*, Wang Wu & Chen Han-Qing* (2017). Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch. International Journal of Biological Macromolecules, 103, 656-662.
Hu Xiao-Pei 1, Zhang Bao1, Jin Zheng-Yu, Xu Xue-Ming & Chen Han-Qing* (2017). Effect of high hydrostatic pressure and retrogradation treatments on structural and physicochemical properties of waxy wheat starch. Food Chemistry, 232, 560-565.
Zhou Da-Nian 1, Zhang Bao1, Chen Bo & Chen Han-Qing* (2017). Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch. Food Chemistry, 230, 516-523.
Awards and activities