Food BioPolymers - Biophysics Lab
The Food BioPolymers Research Group, Department of Food Science and Technology
Food Biopolymers Group
Dept. of Food Science
Research Interests - Supercritical-fluidic technologies
Particle technologies and coating . Supercritical CO2 is being used an anti-solvent for particle production and coating.
Modification of protein functionalities . Physical properties (Figure 1) and flavor profiles of commercial protein ingredients are being improved by supercritical CO2.
Figure 1 . Enhanced gelation properties of whey protein concentrate (Left) and visual appearance (Right) of powdered whey protein samples processed by supercritical CO2.
Inactivation of microorganisms . Supercritical CO2 is used as a non-thermal process to inactive microorganisms for enhanced food safety and quality.
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.