Our aim is to develop revolutionary novel strategies to solve current most pressing concerns in food and biomedical areas. We are devoted to development of precisely designed “smart systems” based on physical chemistry by using food ingredients as building blocks to improve the food quality, safety and nutritional properties. We are also exploring the utilization of food grade ingredients to develop “smart systems” for biomedical applications.
If you are interested in our research or have any questions about what we do, please feel free to contact Dr. Zhang by email.
Several research projects are currently being conducted in our lab (see below):
1. Design and develop novel materials by using soft-matter physics approaches to modulate surfactant micelle behavior.
2. Apply biochemical approaches integrated with data science to mitigate foodborne pathogen biofilms.
3. Develop smart pH-responsive antimicrobial systems to remove biofilms from food processing equipment.
4. Develop natural based delivery systems to enhance the efficacy of foliar-applied agrochemicals.
5. Use advanced scattering techniques to characterize colloidal structure and establish structure–function relationships for designing advanced colloidal systems.
6. Study food digestion and the absorption of bioactive compounds, and develop strategies to enhance both processes.
7. Modify protein structure to create novel food colloidal systems with enhanced and versatile applications.