Publications

Peer-Reviewed Journal Articles

• 2025 de Vargas, B. O., Vaezi, S., Freeling, J. L., Zhang, Y., Weidauer, L., Lee, C.-L., et al. (incl. Zhao, J.) (2025). Design and implementation of the Protein-Distinct Macronutrient-Equivalent Diet (PRODMED) study: An eighteen-week randomized crossover feeding trial among free-living rural older adults. Current Developments in Nutrition, 9(5), 104588.
• 2025 Cheng, Q., Liu, C., Zhao, J., Guo, F., Qin, J., & Wang, Y. (2025). Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins. Food Chemistry, 463, 141114. https://doi.org/10.1016/j.foodchem.2024.141114
• 2025 Cheng, Q., Zhao, J., Liu, C., Ge, H., Qin, J., & Wang, Y. (2025). Thiol-modified hyaluronic acid and hydroxyl radical-induced oxidation synergistically enhance the gelling capacity of ginkgo seed proteins. Food Chemistry, 473, 143044. https://doi.org/10.1016/j.foodchem.2025.143044
• 2025 Kamboj, A., Richter, J. K., Lee, C.-L., Bernin, J., Watanabe, P., Zhao, J., Smith, B., & Ganjyal, G. M. (2025). Azodicarbonamide, hydrogen peroxide, and L-ascorbic acid aid in the modification of protein texture during high-moisture meat analog extrusion processing. Journal of Food Science, 90(7), e70346. https://doi.org/10.1111/1750-3841.70346
• 2024 Wei, L., Ge, T., Zhao, J., Wang, L., & Jiang, J. (2024). Evaluation of mung bean protein and aquafaba as co-stabilizer for sour aerated emulsions. Food Hydrocolloids, 146, 109196. https://doi.org/10.1016/j.foodhyd.2023.109196
• 2024 Zhang, L., Ge, H., Zhao, J., Liu, C., & Wang, Y. (2024). L-Theanine improves the gelation of ginkgo seed proteins at different pH levels. Gels, 10(2), 131. https://doi.org/10.3390/gels10020131
• 2024 Dong, C., Zhao, J., Wang, L., & Jiang, J. (2024). New insights into the cross-linking between myosin and alkali-treated pea protein by transglutaminase under low ionic conditions: Contribution of legumin and vicilin fractions. Food Hydrocolloids, 149, 109620. https://doi.org/10.1016/j.foodhyd.2023.109620
• 2024 Cheng, Q., Liu, C., Zhao, J., Guo, F., Qin, J., & Wang, Y. (2024). Hyaluronic acid modulates techno-functional and digestion properties of heat-induced ginkgo seed protein isolate gel. Food Bioscience, 59, 104204. https://doi.org/10.1016/j.fbio.2024.104204
• 2024 You, J., Liu, C., Zhao, J., Guo, F., Zhang, L., Zhang, W., & Wang, Y. (2024). pH dominates the formation of ginkgo seed protein and whey protein composite gels. Food Bioscience, 60, 104245. https://doi.org/10.1016/j.fbio.2024.104245
• 2024 Akinmeye, F., Chriki, S., Liu, C., Zhao, J., & Ghnimi, S. (2024). What factors influence consumer attitudes towards alternative proteins?. Food and Humanity, 3, 100349. https://doi.org/10.1016/j.foohum.2024.100349
• 2024 Dong, C., Zhao, J., Wang, L., Wang, X., Jiang, J., & Bi, J. (2024). Understanding the textural enhancement of low-salt myofibrillar protein gels filled with pea protein pre-emulsions through interfacial behavior: Effects of structural modification and oil phase polarity. Food Chemistry, 460, 140632. https://doi.org/10.1016/j.foodchem.2024.140632
• 2024 Cheng, Q., Liu, C., Zhao, J., Qin, J., & Wang, Y. (2024). Hydroxyl radical-induced oxidation boosts the gelation of ginkgo seed protein in the presence of hyaluronic acid. International Journal of Biological Macromolecules, 282, 136960. https://doi.org/10.1016/j.ijbiomac.2024.136960
• 2023 He, Z., Liu, C., Zhao, J., Guo, F., & Wang, Y. (2023). Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking. Food Chemistry, 399, 133924. https://doi.org/10.1016/j.foodchem.2022.133924
• 2023 Zhang, W., Liu, C., Zhao, J., Guo, F., You, J., Zhang, L., & Wang, Y. (2023). Alkali-induced phenolic acid oxidation enhanced gelation of ginkgo seed protein. Foods, 12(7), 1506. https://doi.org/10.3390/foods12071506
• 2023 Dong, C., Zhao, J., Wang, L., & Jiang, J. (2023). Modified pea protein coupled with transglutaminase reduces phosphate usage in low salt myofibrillar gel. Food Hydrocolloids, 139, 108577. https://doi.org/10.1016/j.foodhyd.2023.108577
• 2023 Julakanti, S., Charles, A. P. R., Zhao, J., Bullock, F., Syed, R., Myles, Y., & Wu, Y. (2023). Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties. Food Hydrocolloids, 143, 108835. https://doi.org/10.1016/j.foodhyd.2023.108835
• 2023 Ji, X., Wang, L., Zhao, J., & Jiang, J. (2023). Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage. Food Chemistry, 425, 136359. https://doi.org/10.1016/j.foodchem.2023.136359
• 2023 Cheng, Q., Liu, C., Zhao, J., Li, W., Guo, F., Qin, J., & Wang, Y. (2023). Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications. Trends in Food Science & Technology, 142, 104218. https://doi.org/10.1016/j.tifs.2023.104218
• 2022 Cao, Y., Li, Z., Li, B., Fan, X., Liu, M., & Zhao, J. (2022). Mitigation of oxidation-induced loss of myofibrillar protein gelling potential by the combination of pyrophosphate and l-lysine. LWT, 113068. https://doi.org/10.1016/j.lwt.2022.113068
• 2022 Wang, Y., Zhao, J., Zhang, S., Zhao, X., Liu, Y., Jiang, J., & Xiong, Y. L. (2022). Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium. Food Hydrocolloids, 126, 107485. https://doi.org/10.1016/j.foodhyd.2022.107485
• 2022 Zhao, J., Wang, Y., & Liu, C. (2022). Film transparency and opacity measurements. Food Analytical Methods, 15(10), 2840–2846. https://doi.org/10.1007/s12161-022-02343-x
• 2021 Wang, Y., Ma, T., Liu, C., Guo, F., & Zhao, J. (2021). L-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths. LWT – Food Science and Technology, 152, 112382. https://doi.org/10.1016/j.lwt.2021.112382
• 2020 Wang, Y., Zhao, J., Zhang, W., Liu, C., Jauregi, P., & Huang, M. (2020). Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocolloids, 100, 105397. https://doi.org/10.1016/j.foodhyd.2019.105397
• 2020 Liu, C., Masri, J., Perez, V., Maya, C., & Zhao, J. (2020). Growth performance and nutrient composition of mealworms (Tenebrio molitor) fed on fresh plant materials-supplemented diets. Foods, 9(2), 151. https://doi.org/10.3390/foods9020151
• 2019 Wang, Y., Zhao, J., Liu, C., & Li, W. (2019). Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels. Food Hydrocolloids, 94, 287–293. https://doi.org/10.1016/j.foodhyd.2019.03.031
• 2019 Wang, Y., Liu, C., Ma, T., & Zhao, J. (2019). Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins. Food Chemistry, 295, 267–273. https://doi.org/10.1016/j.foodchem.2019.05.128
• 2018 Costa-Lima, B., Zhao, J., & Boatright, W. L. (2018). Chemically stimulated luminescence from food proteins. Cereal Chemistry, 95(6), 881–888. https://doi.org/10.1002/cche.10106
• 2017 Zhao, J., & Boatright, W. L. (2017). Static headspace analysis of odorants in commercial rice proteins. Food Chemistry, 221, 345–350. https://doi.org/10.1016/j.foodchem.2016.10.086
• 2015 Zhao, J., & Xiong, Y. L. (2015). Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion. LWT – Food Science and Technology, 61(2), 322–329. https://doi.org/10.1016/j.lwt.2014.12.022
• 2013 Zhao, J., Xiong, Y. L., & McNear, D. H. (2013). Changes in structural characteristics of antioxidative soy protein hydrolysates resulting from scavenging of hydroxyl radicals. Journal of Food Science, 78(2), C152–C159. https://doi.org/10.1111/1750-3841.12030
• 2012 Zhao, J., & Xiong, Y. L. (2012). Nitrite-cured color and phosphate-mediated water binding of pork muscle proteins as affected by calcium in the curing solution. Journal of Food Science, 77(7), C811–C817. https://doi.org/10.1111/j.1750-3841.2012.02766.x
• 2012 Zhao, J., Chen, J., Zhu, H., & Xiong, Y. L. (2012). Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides. Journal of Agricultural and Food Chemistry, 60(38), 9727–9736. https://doi.org/10.1021/jf3026277

Books & Book Chapters

• 2024 Zhao, J., Liu, C., & Alvarado Martinez, S. (2024). Wet extraction of proteins. Plant-based Proteins — Production, Physicochemical and Functional Properties (Y. Li, Ed.), Springer, pp. 61–67. Book chapter https://doi.org/10.1007/978-1-0716-4272-6_5
• 2024 Liu, C., Zhao, J., Gupta, S., & Carrillo, M. (2024). Quantification of crude and soluble protein content. Plant-based Proteins — Production, Physicochemical and Functional Properties (Y. Li, Ed.), Springer, pp. 107–122. Book chapter https://doi.org/10.1007/978-1-0716-4272-6_9
• 2024 Liu, C., Zhao, J., & Gupta, S. (2024). Polyacrylamide gel electrophoresis. Plant-based Proteins — Production, Physicochemical and Functional Properties (Y. Li, Ed.), Springer, pp. 249–263. Book chapter https://doi.org/10.1007/978-1-0716-4272-6_19
• 2024 Raza, A., Liu, C., & Zhao, J. (2024). Volatile compounds. Plant-based Proteins — Production, Physicochemical and Functional Properties (Y. Li, Ed.), Springer, pp. 389–403. Book chapter https://doi.org/10.1007/978-1-0716-4272-6_31
• 2023 Zhao, J., Xu, M., Baker, J., & Kinsey, S. (2023). Consumer perceptions of food proteins and protein-enriched foods. Flavour and Consumer Perception of Food Proteins (Zhao, J. & Liu, C., Eds.), Royal Society of Chemistry. Book chapter
• 2023 Selli, S., Sevindik, O., Guclu, G., & Zhao, J. (2023). Flavour of fish and fish proteins. Flavour and Consumer Perception of Food Proteins (Zhao, J. & Liu, C., Eds.), Royal Society of Chemistry. Book chapter
• 2023 Zhao, J., Gibson, M., Froble, A., & Liu, C. (2023). Flavour of cereal and pseudocereal proteins. Flavour and Consumer Perception of Food Proteins (Zhao, J. & Liu, C., Eds.), Royal Society of Chemistry, pp. 212–233. Book chapter https://doi.org/10.1039/9781839165047-00212
• 2023 Zhao, J., Liu, C., & Raza, A. (2023). Overview of protein flavours. Flavour and Consumer Perception of Food Proteins (Zhao, J. & Liu, C., Eds.), Royal Society of Chemistry, pp. 1–19. Book chapter https://doi.org/10.1039/9781839165047-00001
• 2023 Zhao, J., & Liu, C. (Eds.) (2023). Flavour and Consumer Perception of Food Proteins. Royal Society of Chemistry (ISBN 978-1-78801-758-9). Book (edited) https://doi.org/10.1039/9781839165047
• 2021 Liu, C., & Zhao, J. (2021). Food Chemistry (3rd ed.). bluedoor Publishing (ISBN 978-1-77494-231-4). Textbook
• 2019 Liu, C., & Zhao, J. (2019). Insects as a novel food. Encyclopedia of Food Chemistry (Melton, L., Shahidi, F., & Varelis, P., Eds.), Elsevier, pp. 428–436. Book chapter https://doi.org/10.1016/B978-0-08-100596-5.21782-4

Other Scholarly Publications

• 2025 Lopez, D., Maya, C., Villalobos, J., Shertukde, S. P., Toia, T., Zhao, J., Trujillo, A., Pérez, R. L., & Liu, C. (2025). Chicatanas: The seasonal delicacy of Oaxaca. Food Science and Nutrition Cases, fsncases20250011. Case study https://doi.org/10.1079/fsncases.2025.0011