The following news tracks all exciting moments that happened to this lab and its members.
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It is a key task for Dr. Hualu Zhou’s lab to utilize efficient technology to develop sustainable and nutritious plant-based foods. For example, her lab employed a simple pH-based method to develop health-promoting Golden Soy Milk. This method relies on a straightforward acid-base reaction but allows us to effectively infuse curcumin, the active compound in turmeric, into soy milk. Read more
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Our lab is currently utilizing a pH-based method to develop polyphenol-enriched plant-based milks. This method, while simple, has demonstrated high processing efficiency and strong environmental sustainability. During our participation in the ACS Fall 2024 Conference, our lab members presented three recent studies in this area. Read more
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Lu gave two presentations: “Are Plant-based Alternative Foods a Healthier Choice?” and “Gastrointestinal Digestion of Plant-based Foods.” This was an amazing opportunity to share and summarize her recent three years of work on the plant-based food gastrointestinal digestion and bioavailability, which she started during my Ph.D. and postdoc at UMass Amherst. Read more
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The laboratory on the Griffin campus at the University of Georgia has recently completed a comprehensive renovation and is actively seeking new team members. Established a year ago, we are proud to feature cutting-edge technology and a collaborative environment that encourages innovation among our team and partners. We are looking for self-driven individuals eager to explore and drive forward the production of future foods and biomaterials. Join us in shaping the future. Read more
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This work used the RuBisCO protein as the plant protein ingredient for the development of plant-based egg white analogs. They formulated this new plant-based egg white analogs, and also compared their appearance, rheology, and thermal gelation with the real egg white. They found that the viscosity, gelling temperature, and gel strength of the analogs were similar as those of real egg white. Read more
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This is their first time to receive the First Place TTC 2022 Student Video Competition Contest Winner. They creatively used the Texture Analyzer to compare the difference in physicochemical properties of both real beef meat and plant-based meat. Great job! Here is their creative video. Read more
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This work investigated the impact of different cooking procedures (pan frying, air frying, and oven baking) on the physicochemical properties of beef and plant-based patties, in particularly the influence of cooking temperature and time on the appearance, texture, cooking loss, and shrinkage. Read more
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Lu had a pleasant journey to the 2022 Institute of Food Technologists (IFT) conference in Chicago! Full of harvest! Lu got the chance to present my recent work “Development of Proposed Tests for the Characterization of Beef Burgers and Their Plant-Based Analogs”. Read more
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Our recent work on the creation of the plant-based adipose tissue analogs using an emulsion technology has been published in the Food Structure. This work was mainly carried out by the Xiaoyan, and Lu also helped her to make up additional experiments. Congratulations to Lu and her collaborators. Read more
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This new baby is designed to accompany the growth of this lab, and will be continuously growed up! This is created based on a academicpages template and hosted on the GitHub pages now. We also used the Google domains to create our domain and manage it.
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