List of Publications

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#: First or co-first author; *: Corresponding author

At University of Georgia as an assistant professor (2023.4-Now)

2024
55. H. Zhou *, G. Vu, Q. Ju, D.J. McClements *, Development of plant-based whole egg analogs using emulsion technology, Food Research International, 2024, 187, 114406. DOI
54. R.F.S Gonçalves, H. Zhou, A.A. Vicente, A.C. Pinheiro, D.J. McClements, Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties, Food Hydrocolloids, 2024, 150, 109721. DOI
53. J. Ryu., H. Zhou *, D.J. McClements *, In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach, Food Biophysics, 2024, 19, 109-119. DOI
52. Q. Ju, C. Wu, H. Zhou, D. Qin, X. Hu, D.J. McClements, G. Luan, Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them, Food Hydrocolloids, 2024, 152, 109906. DOI

2023
51. H. Zhou, B. Zheng, D.J. McClements, Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols, Food Science and Human Wellness, 2023. DOI
50. Q. Ju, J. Wang, H. Zhou, D. Qin, X. Hu, D.J. McClements, G. Luan, Influence of pH and ionic strength on the physicochemical and structural properties of soybean β-conglycinin subunits in aqueous dispersions, International Journal of Biological Macromolecules, 2023, 253, 126927. DOI
49. B. Zheng #, H. Zhou #, D.J. McClements, Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility, Foods, 2023, 12, 3432. DOI
48. A. Csuti, B. Zheng, H. Zhou *, Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications, Critical Reviews in Food Science and Nutrition, 2023, 1-15. DOI
47. K. Joshi, E. Shabani, S.M. Fijul Kabir, H. Zhou, D.J. McClements, J.H. Park, Optimizing Protein Fiber Spinning to Develop Plant-Based Meat Analogs via Rheological and Physicochemical Analyses, Foods, 2023, 12, 3161. DOI
46. S. Cui, D.J. McClements, X. Xu, B. Jiao, L. Zhou, H. Zhou, L. Xiong, Q. Wang, Q. Sun, L. Dai, Peanut proteins: Extraction, modifications, and applications: A comprehensive review, Grain & Oil Science and Technology, 2023, 6, 135-147. DOI
45. X. Hu, H. Zhou, D.J. McClements, Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures, Food Hydrocolloids, 2023, 145, 109153. DOI
44. H. Zhou #, X. Hu #, X. Xiang, D.J. McClements, Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods, Food Hydrocolloids, 2023, 144, 108909. DOI
43. J. Ryu, X. Xiang, X. Hu, S.E. Rosenfeld, D. Qin, H. Zhou *, D.J. McClements *, Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach, Food Hydrocolloids, 2023, 142, 108817. DOI
42. H. Zhou #, Y. Tan #, D.J. McClements, Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review, Annual Review of Food Science and Technology, 2023, 14, 135-156. DOI
41. H. Zhou, D. Qin, G. Vu, D.J. McClements, Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control, Colloids and Interfaces, 2023, 7, 21. DOI
40. G. Vu, X. Xiang, H. Zhou *, D.J. McClements *, Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility, Foods, 2023, 12, 2. DOI

At University of Massachusetts Amherst as a postdoctoral researcher (2021.6-2023.4)

2022
39. H. Zhou, G. Vu, D.J. McClements, Formulation and characterization of plant-based egg white analogs using RuBisCO protein, Food Chemistry, 2022, 397, 133808. DOI
38. G. Vu, H. Zhou *, D.J. McClements *, Impact of cooking method on properties of beef and plant-based burgers: Appearance, texture, thermal properties, and shrinkage, Journal of Agriculture and Food Research, 2022, 9, 100355. DOI
37. X. Hu, H. Zhou, D.J. McClements, Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions, Food Structure, 2022, 33, 100290. DOI
36. H. Zhou, G. Vu, X. Gong, D.J. McClements, Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties, ACS Food Science & Technology, 2022, 2, 844-851. DOI
35. H. Zhou, D.J. McClements, Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods, Nanomaterials, 2022, 12, 1099. DOI
34. Y. Tan #, H. Zhou #, D.J. McClements, Application of static in vitro digestion models for assessing the bioaccessibility of hydrophobic bioactives: A review, Trends in Food Science & Technology, 2022, 122, 314-327. DOI

At Univesity of Massachusetts Amherst as a Ph.D. student (2017.9-2021.5)

2021
33. H. Zhou, B. Zheng, Z. Zhang, R. Zhang, L. He, D.J. McClements, Fortification of Plant-Based Milk with Calcium May Reduce Vitamin D Bioaccessibility: An In Vitro Digestion Study, Journal of Agricultural and Food Chemistry, 2021, 69, 4223-4233. DOI
32. H. Zhou, B. Zheng, D.J. McClements, Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility, Food & Function, 2021, 12, 3420-3432. DOI
31. H. Zhou, B. Zheng, D.J. McClements, In Vitro Gastrointestinal Stability of Lipophilic Polyphenols is Dependent on their Oil–Water Partitioning in Emulsions: Studies on Curcumin, Resveratrol, and Quercetin, Journal of Agricultural and Food Chemistry, 2021, 69, 3340-3350. DOI
30. H. Zhou, J. Liu, T. Dai, J.L. Muriel Mundo, Y. Tan, L. Bai, D.J. McClements, The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks, Food Hydrocolloids, 2021, 112, 106310. DOI
29. H. Zhou, Y. Hu, Y. Tan, Z. Zhang, D.J. McClements, Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison, Food Chemistry, 2021, 364, 130439. DOI
28. H. Zhou, T. Dai, J. Liu, Y. Tan, L. Bai, O.J. Rojas, D.J. McClements, Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study, Food Hydrocolloids, 2021, 113, 106494. DOI
27. B. Zheng #, H. Zhou #, D.J. McClements, Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks, LWT, 2021, 147, 111517. DOI
26. Z. Zhang, H. Pham, Y. Tan, H. Zhou, D.J. McClements, Investigation of Protein Denaturation and Textural Changes of Atlantic Salmon (Salmo salar) During Simulated Cooking, Food Biophysics, 2021, 16, 512-519. DOI
25. Y. Tan, H. Zhou, Z. Zhang, D.J. McClements, Bioaccessibility of oil-soluble vitamins (A, D, E) in plant-based emulsions: impact of oil droplet size, Food & Function 2021, 12, 3883-3897. DOI
24. J.L. Muriel Mundo, H. Zhou, Y. Tan, J. Liu, D.J. McClements, Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition, Food Research International, 2021, 140, 109864. DOI
23. S. Lv, H. Zhou, L. Bai, O.J. Rojas, D.J. McClements, Development of food-grade Pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin, Food Hydrocolloids, 2021, 113, 106451. DOI
22. J. Liu, H. Zhou, Y. Tan, J.L. Muriel Mundo, D.J. McClements, Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic, Journal of Food Engineering, 2021, 307, 110625. [DOI] (https://doi.org/10.1016/j.jfoodeng.2021.110625)
21. L. Dai, L. Zhou, H. Zhou, B. Zheng, N. Ji, X. Xu, X. He, L. Xiong, D.J. McClements, Q. Sun, Comparison of Lutein Bioaccessibility from Dietary Supplement-Excipient Nanoemulsions and Nanoemulsion-Based Delivery Systems, Journal of Agricultural and Food Chemistry, 2021, 69, 13925-13932. DOI

2020
20. H. Zhou, Y. Tan, S. Lv, J. Liu, J.L. Muriel Mundo, L. Bai, O.J. Rojas, D.J. McClements, Nanochitin-stabilized pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility, Food Hydrocolloids, 2020, 106, 105878. DOI
19. H. Zhou, S. Lv, J. Liu, Y. Tan, J.L. Muriel Mundo, L. Bai, O.J. Rojas, D.J. McClements, Modulation of Physicochemical Characteristics of Pickering Emulsions: Utilization of Nanocellulose- and Nanochitin-Coated Lipid Droplet Blends, Journal of Agricultural and Food Chemistry, 2020, 68, 603-611. DOI
18. G. Zhang, C. Ni, Y. Ding, H. Zhou, C. Caizhi, Q. Wang, J. Wang, J. Cheng, Effects of Low Moisture Extrusion on the Structural and Physicochemical Properties of Adlay (Coix lacryma-jobi L.) Starch-Based Polymers, Process Biochemistry, 2020, 96, 30-37. DOI
17. Y. Tan, Z. Zhang, H. Zhou, H. Xiao, D.J. McClements, Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentration, Food & Function, 2020, 11, 7126-7137. DOI
16. Y. Tan, R. Li, H. Zhou, J. Liu, J.L. Muriel Mundo, R. Zhang, D.J. McClements, Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol, Food & Function, 2020, 11, 174-186. DOI
15. Y. Tan, R. Li, C. Liu, J.L. Muriel Mundo, H. Zhou, J. Liu, D.J. McClements, Chitosan reduces vitamin D bioaccessibility in food emulsions by binding to mixed micelles, Food & Function, 2020, 11, 187-199. DOI
14. J.L. Muriel Mundo, H. Zhou, Y. Tan, J. Liu, D.J. McClements, Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid, Food Research International, 2020, 137, 109304. DOI
13. J.L. Muriel Mundo, J. Liu, Y. Tan, H. Zhou, Z. Zhang, D.J. McClements, Characterization of electrostatic interactions and complex formation of ɣ-poly-glutamic acid (PGA) and ɛ-poly-l-lysine (PLL) in aqueous solutions, Food Research International, 2020, 128, 108781. DOI
12. J. Liu, H. Zhou, J.L. Muriel Mundo, Y. Tan, H. Pham, D.J. McClements, Fabrication and characterization of W/O/W emulsions with crystalline lipid phase, Journal of Food Engineering, 2020, 273, 109826. DOI
11. J. Liu, M. Kharat, Y. Tan, H. Zhou, J.L. Muriel Mundo, D.J. McClements, Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release, Food Research International, 2020, 134, 109273. DOI
10. T. Dai, T. Li, R. Li, H. Zhou, C. Liu, J. Chen, D.J. McClements, Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins, Food Chemistry, 2020, 329, 127219. DOI

2019
9. H. Zhou, J.K. Pandya, Y. Tan, J. Liu, S. Peng, J.L. Muriel Mundo, L. He, H. Xiao, D.J. McClements, Role of Mucin in Behavior of Food-Grade TiO2 Nanoparticles under Simulated Oral Conditions, Journal of Agricultural and Food Chemistry, 2019, 67, 5882-5890. DOI
8. Y. Tan, J. Liu, H. Zhou, J.L. Muriel Mundo, D.J. McClements, Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-stabilized nanoemulsions, Food Research International, 2019, 120, 264-274. DOI
7. J. Liu, Y. Tan, H. Zhou, J.L. Muriel Mundo, D.J. McClements, Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions, Journal of Food Engineering, 2019, 254, 1-9. DOI
6. L. Dai, H. Zhou, Y. Wei, Y. Gao, D.J. McClements, Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method, Food Hydrocolloids, 2019, 93, 342-350. DOI

2018
5. H. Zhou #, X. Gong #, H. Lin #, H. Chen, D. Huang, D. Li, H. Shan, J. Gao, Gold nanoparticles impair autophagy flux through shape-dependent endocytosis and lysosomal dysfunction, Journal of Materials Chemistry B, 2018, 6, 8127-8136. DOI

At Xiamen Univesity as a master graduate student (2014.9-2017.7)

2017
4. D. Huang, H. Zhou, X. Gong, J. Gao, Silica sub-microspheres induce autophagy in an endocytosis dependent manner, RSC Advances, 2017, 7, 12496-12502. DOI

2016
3. Z. Zhang, H. Liu, H. Zhou, X. Zhu, Z. Zhao, X. Chi, H. Shan, J. Gao, A facile route to core–shell nanoparticulate formation of arsenic trioxide for effective solid tumor treatment, Nanoscale, 2016, 8, 4373-4380. DOI

2015
2. D. Huang #, H. Zhou #, H. Liu, J. Gao, The cytotoxicity of gold nanoparticles is dispersity-dependent, Dalton Transactions, 2015, 44, 17911-17915. DOI
1. D. Huang, H. Zhou, J. Gao, Nanoparticles modulate autophagic effect in a dispersity-dependent manner, Scientific Reports, 2015, 5, 14361. DOI