庞志花

出生年月：1984年10月

最高学历学位：博士

职称：副教授

导师类型：硕导 

电子邮箱：pangzhihua@btbu.edu.cn

个人简历

教育经历：

2008年毕业于中国农业大学食品学院，获学士学位

2010年毕业于中国农业大学食品学院，获硕士学位

2014年毕业于澳大利亚昆士兰大学农业与食品学院，获博士学位

工作经历：

2015年5—至今 北京工商大学食品学院讲师

主讲课程

本科生：食品包装学，食品专业导航，食品储藏与保鲜

研究生：Food Processing and Development

主要研究领域

食品物性学、感官特性的研究，研究主体为基于乳蛋白/大豆蛋白的凝胶型以及液态食品

主要学术成果（课题、论文、获奖、专利等）

承担的主要科研项目（限5项）：

1、北京市组织部优秀人才资助项目：豆乳酸奶的凝胶动力学及稳定剂作用机理的研究；

2、北京市教委科技一般项目：基于物性学特征研究亲水胶体对大豆酸奶光滑性的作用机制。

发表的代表性论文（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.