龐誌花

龐誌花

出生年月:198410

最高學曆學位:博士

職稱:副教授

導師類型:碩導 

電話:18811302625

電子郵箱:pangzhihua@btbu.edu.cn

個人簡曆

教育經曆:

2008年畢業於中國農業大學食品學院,獲學士學位

2010年畢業於中國農業大學食品學院,獲碩士學位

2014年畢業於澳大利亞昆士蘭大學農業與食品學院,獲博士學位

工作經曆:

20155—至今 雷电竞下载苹果 食品學院講師

主講課程

本科生:食品包裝學,食品專業導航,食品儲藏與保鮮

研究生:Food Processing and Development

主要研究領域

食品物性學、感官特性的研究,研究主體為基於乳蛋白/大豆蛋白的凝膠型以及液態食品

主要學術成果(課題、論文、獲獎、專利等)

承擔的主要科研項目(限5項):

1、北京市組織部優秀人才資助項目:豆乳酸奶的凝膠動力學及穩定劑作用機理的研究;

2、北京市教委科技一般項目:基於物性學特征研究親水膠體對大豆酸奶光滑性的作用機製。

發表的代表性論文(限10篇):

1. Zhihua Pang, Hilton Deeth, Hongshun Yang, Sangeeta Prakash, Nidhi Bansal*. Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt. Journal of Dairy Science, 2017, 100: 3436-3447.

2. Zhihua Pang, Hilton Deeth, Sangeeta Prakash, Nidhi Bansal*. Evaluation of combinations of milk proteins and gelling polysaccharides as potential gelatin replacements in stirred acid milk gels and yogurt using instrumental and sensory analysis. Journal of Food Engineering, 2016, 169: 27-37.

3. Zhihua Pang, Hilton Deeth, Nidhi Bansal*. Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International, 2015, 72: 62-73.

4. Zhihua Pang, Hilton Deeth, Ranjan Sharma, Nidhi Bansal*. Effect of addition of gelatin on the rheological and microstructural properties of acid milk protein gels. Food Hydrocolloids, 2015, 43: 340-351.

5. Zhihua Pang, Hilton Deeth, Peter Sopade, Ranjan Sharma, Nidhi Bansal*. Rheology, texture and microstructure of gelatin gels with and without milk proteins. Food Hydrocolloids, 2014, 35: 484-493.

6. Zhihua Pang, Ruolin Xu, Yang Zhu, He Li, Nidhi Bansal*, Xinqi Liu*. Comparison of rheological, tribological, and microstructural properties of soymilk gels acidified with glucono-δ-lactone or culture. Food Research International, In Press.

7. Zhihua Pang, Ruolin Xu, Tianqi Luo, Xianing Che, Nidhi Bansal*, Xinqi Liu*. Physiochemical properties of modified starch under yogurt manufacturing conditions and its relation to the properties of yogurt. Journal of Food Engineering, 2019, 245: 11-17.

 

8. Yang Zhu, Bhesh Bhandari, Zhihua Pang∗∗, Xinqi Liu, Sangeeta Prakash. Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution. LWT-Food Science and Technology, 2019, 100: 150-157.