Food BioPolymers - Biophysics Lab
The Food BioPolymers Research Group, Department of Food Science and Technology
Food Biopolymers Group
Dept. of Food Science
Research Interests
The Research in the Food BioPolymers - Biophysics Group is based on the integration of food science, physical chemistry, material sciences and engineering, and chemical engineering. The applied research in our group is focused on novel materials using physically-inspired principles, including food materials or non-food ones relevant to food systems. The fundamental research is focused on elucidating the correlations between molecular interactions, nano-/micro-/macroscopic structures, and functionalities of food materials. Our current research areas include:
Delivery Systems for Food Ingredients - antimicrobials, nutraceuticals, flavorants, colorants
Nanotechnology - nanoscale materials
Interfacial Phenomena and Engineering - novel interfacial technologies
Structure/Function Correlations of Food Materials
Supercritical-fluidic Technologies - particle technology, extraction, non-thermal pasteurization
Contributions from our colleagues and funding agencies are very much appreciated!
For a list of publications, please click here.
The detailed information is available in a pdf file.
Contact:
Dr. Qixin Zhong
Dept. of Food Science and Technology
The University of Tennessee
2605 River Drive
23 Food Safety and Processing Bldg.
Knoxville, TN 37996-4591
E-mail: qzhong@utk.edu
Phone: (865) 974-6196
Fax: (865) 974-7332
Web: http://web.utk.edu/~qzhong1
Disclaimer: the content on this websie is the sole statement of Qixin Zhong and does not reflect any consentment from other parties.