YIGUO ZHAO Assistant Professor (Research) Department Food Science and Engineering Email: ygzhao@sjtu.edu.cn Tel: +86-15801982105 Address: Room 215, Agricultural Innovative Building, School of Agriculture and Biology, Shanghai Jiao Tong University

 

 

Research Interests

1. Food hydrocolloid science and technology
2. Food emulsion
3. Artificial meat

 

 

Education (and Professional Experience )

2015.10-2018.09 Ph. D., Bioresource Engineering, University of Tsukuba, Japan

2011.09-2014.06 M. Sc., Food Science, Hubei University of Technology, China

2006.09-2010.06 B. Eng., Food Science and Engineering, Zhejiang University of Technology, China

 

 

Publications

1. Yiguo Zhao, Xinyuan Zhu, Yapeng Fang. Structure, properties and applications of kudzu starch. Food Hydrocolloids, 2021, doi.org/10.1016/j.foodhyd.2021.106817.
2. Yiguo Zhao, Chenxi Wang, Wei Lu, Cuixia Sun, Xinyuan Zhu, Yapeng Fang. Evolution of physicochemical and antioxidant properties of whey protein isolate during fibrillization process. Food Chemistry, 2021, 357, 129751.
3. Zhaoxiang Ma#, Yiguo Zhao#, Nauman Khalid, Gaofeng Shu, Marcos A. Neves, Isao Kobayashi, Mitsutoshi Nakajima. Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization. Food Hydrocolloids, 2020, 108: 105977.
4. Yiguo Zhao, Nauman Khalid, Gaofeng Shu, Marcos A. Neves, Isao Kobayashi, Mitsutoshi Nakajima. Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization. Food Hydrocolloids, 2019, 86:70-77.
5. Yiguo Zhao, Nauman Khalid, Gaofeng Shu, Marcos A. Neves, Isao Kobayashi, Mitsutoshi Nakajima. Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch. Carbohydrate Polymers, 2017, 176: 91-98.