List of Publications

‡: First or co-first author, *: Corresponding author.

Peer-Reviewed Articles in Refereed Journals

Please visit the Google Scholar for more details.

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

2025
62. Gong, X.; Wang, M.; Zhou, H.* Harnessing pH for sustainable and effective synthesis of phenolic compound-loaded nanoparticles directly from raw plants. Food Chemistry 2025, 467, 142327. DOI: https://doi.org/10.1016/j.foodchem.2024.142327. Link

2024
61. Gong, X.; Wang, M.; Lu, P.; Zhou, H.* An improved pH-driven method for upcycling polyphenols from plants or byproducts into foods. Foods 2024, 13 (23), 3945. DOI: https://doi.org/10.3390/foods13233945. Link
60. Suryamiharja, A.; Gong, X.; Akoh, C. C.; Zhou, H.* Enhancing the efficiency and sustainability of producing curcumin-infused plant-based milk alternatives with a two-in-one post pH-driven processing strategy. Food Frontiers 2024. DOI: https://doi.org/10.1002/fft2.534. Link
59. Suryamiharja, A.; Gong, X.; Zhou, H.* Towards more sustainable, nutritious, and affordable plant-based milk alternatives: A critical review. Sustainable Food Proteins 2024. DOI: https://doi.org/10.1002/sfp2.1040. Link
58. Gong, X.; Suryamiharja, A.; Zhou, H.* pH-induced structural changes of crystalline curcumin enhance its encapsulation in emulsions. ACS Food Science & Technology 2024. DOI: https://doi.org/10.1021/acsfoodscitech.4c00595. Link
57. Csuti, A.; Zheng, B.; Zhou, H.* Post pH-driven encapsulation of polyphenols in next-generation foods: Principles, formation and applications. Critical Reviews in Food Science and Nutrition 2024, 64 (33), 12892-12906. DOI: https://doi.org/10.1080/10408398.2023.2258214. Link
56. Zhou, H.; Zheng, B.; McClements, D. J. Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols. Food Science and Human Wellness 2024, 13 (4), 1943-1950. DOI: https://doi.org/10.26599/FSHW.2022.9250161. Link
55. Zhou, H.*; Vu, G.; Ju, Q.; Julian McClements, D. Development of plant-based whole egg analogs using emulsion technology. Food Research International 2024, 187, 114406. DOI: https://doi.org/10.1016/j.foodres.2024.114406. Link
54. Ryu, J.; Zhou, H.*; McClements, D. J. In vitro digestibility and gastrointestinal fate of plant-based chicken analogs prepared using a soft matter physics approach. Food Biophysics 2024, 19 (1), 109-119. DOI: https://doi.org/10.1007/s11483-023-09808-4. Link
53. Ju, Q.; Wu, C.; Zhou, H.; Qin, D.; Hu, X.; McClements, D. J.; Luan, G. Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them. Food Hydrocolloids 2024, 152, 109906. DOI: https://doi.org/10.1016/j.foodhyd.2024.109906. Link
52. Gonçalves, R. F. S.; Zhou, H.; Vicente, A. A.; Pinheiro, A. C.; McClements, D. J. 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: https://doi.org/10.1016/j.foodhyd.2023.109721. Link
51. Aksoylu Özbek, Z.; Kawata, K.; Zhou, H.; Chung, C.; Park, J. H.; McClements, D. J. Isolation and characterization of nettle (Urtica dioica L.) seed proteins: Conversion of underutilized by-products of the edible oil industry into food emulsifiers. Food Chemistry 2024, 456, 139878. DOI: https://doi.org/10.1016/j.foodchem.2024.139878. Link

2023
50. Zhou, H.‡; Tan, Y.‡; McClements, D. J. Applications of the INFOGEST in vitro digestion model to foods: A review. Annual Review of Food Science and Technology 2023, 14 (Volume 14, 2023), 135-156. DOI: https://doi.org/10.1146/annurev-food-060721-012235. Link
49. Zhou, H.; Qin, D.; Vu, G.; McClements, D. J. 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 (1), 21. DOI: https://doi.org/10.3390/colloids7010021. Link
48. Zhou, H.‡; Hu, X.‡; Xiang, X.; McClements, D. J. Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods. Food Hydrocolloids 2023, 144, 108909. DOI: https://doi.org/10.1016/j.foodhyd.2023.108909. Link
47. Zheng, B.‡; Zhou, H.‡; McClements, D. J. Co-encapsulation of multiple polyphenols in plant-based milks: Formulation, gastrointestinal stability, and bioaccessibility. Foods 2023, 12 (18), 3432. DOI: https://doi.org/10.3390/foods12183432. Link
46. Vu, G.; Xiang, X.; Zhou, H.*; McClements, D. J. Lutein-fortified plant-based egg analogs designed to improve eye health: Formation, characterization, in vitro digestion, and bioaccessibility. Foods 2023, 12 (1), 2. DOI: https://doi.org/10.3390/foods12010002. Link
45. Ryu, J.; Xiang, X.; Hu, X.; Rosenfeld, S. E.; Qin, D.; Zhou, H.*; McClements, D. J. Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach. Food Hydrocolloids 2023, 142, 108817. DOI: https://doi.org/10.1016/j.foodhyd.2023.108817. Link
44. Ju, Q.; Wang, J.; Zhou, H.; Qin, D.; Hu, X.; McClements, D. J.; Luan, G. 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: https://doi.org/10.1016/j.ijbiomac.2023.126927. Link
43. Joshi, K.; Shabani, E.; Kabir, S. M. F.; Zhou, H.; McClements, D. J.; Park, J. H. Optimizing protein fiber spinning to develop plant-based meat analogs via rheological and physicochemical analyses. Foods 2023, 12 (17), 3161. DOI: https://doi.org/10.3390/foods12173161. Link
42. Hu, X.; Zhou, H.; McClements, D. J. Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures. Food Hydrocolloids 2023, 145, 109153. DOI: https://doi.org/10.1016/j.foodhyd.2023.109153. Link
41. Cui, S.; McClements, D. J.; Xu, X.; Jiao, B.; Zhou, L.; Zhou, H.; Xiong, L.; Wang, Q.; Sun, Q.; Dai, L. Peanut proteins: Extraction, modifications, and applications: A comprehensive review. Grain & Oil Science and Technology 2023, 6 (3), 135-147. DOI: https://doi.org/10.1016/j.gaost.2023.07.001. Link

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

2022
40. Zhou, H.; Vu, G.; McClements, D. J. Formulation and characterization of plant-based egg white analogs using RuBisCO protein. Food Chemistry 2022, 397, 133808. DOI: https://doi.org/10.1016/j.foodchem.2022.133808. Link
39. Zhou, H.; Vu, G.; Gong, X.; McClements, D. J. Comparison of the cooking behaviors of meat and plant-based meat analogues: Appearance, texture, and fluid holding properties. ACS Food Science & Technology 2022, 2 (5), 844-851. DOI: https://doi.org/10.1021/acsfoodscitech.2c00016. Link
38. Zhou, H.; McClements, D. J. Recent advances in the gastrointestinal fate of organic and inorganic nanoparticles in foods. Nanomaterials 2022, 12 (7), 1099. DOI: https://doi.org/10.3390/nano12071099. Link
37. Vu, G.; Zhou, H.*; McClements, D. J. 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: https://doi.org/10.1016/j.jafr.2022.100355. Link
36. Tan, Y.‡; Zhou, H.‡; McClements, D. J. 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: https://doi.org/10.1016/j.tifs.2022.02.028. Link
35. Hu, X.; Zhou, H.; McClements, D. J. Utilization of emulsion technology to create plant-based adipose tissue analogs: Soy-based high internal phase emulsions. Food Structure 2022, 33, 100290. DOI: https://doi.org/10.1016/j.foostr.2022.100290. Link

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

2021
34. Zhou, H.; Zheng, B.; Zhang, Z.; Zhang, R.; He, L.; McClements, D. J. 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 (14), 4223-4233. DOI: https://doi.org/10.1021/acs.jafc.1c01525. Link
33. Zhou, H.; Zheng, B.; McClements, D. J. 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 (11), 3340-3350. DOI: https://doi.org/10.1021/acs.jafc.0c07578. Link
32. Zhou, H.; Zheng, B.; McClements, D. J. 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 (8), 3420-3432. DOI: https://doi.org/10.1039/D1FO00275A. Link
31. Zhou, H.; Liu, J.; Dai, T.; Muriel Mundo, J. L.; Tan, Y.; Bai, L.; McClements, D. J. The gastrointestinal fate of inorganic and organic nanoparticles in vitamin D-fortified plant-based milks. Food Hydrocolloids 2021, 112, 106310. DOI: https://doi.org/10.1016/j.foodhyd.2020.106310. Link
30. Zhou, H.; Hu, Y.; Tan, Y.; Zhang, Z.; McClements, D. J. Digestibility and gastrointestinal fate of meat versus plant-based meat analogs: An in vitro comparison. Food Chemistry 2021, 364, 130439. DOI: https://doi.org/10.1016/j.foodchem.2021.130439. Link
29. Zhou, H.; Dai, T.; Liu, J.; Tan, Y.; Bai, L.; Rojas, O. J.; McClements, D. J. Chitin nanocrystals reduce lipid digestion and β-carotene bioaccessibility: An in-vitro INFOGEST gastrointestinal study. Food Hydrocolloids 2021, 113, 106494. DOI: https://doi.org/10.1016/j.foodhyd.2020.106494. Link
28. Zheng, B.‡; Zhou, H.‡; McClements, D. J. Nutraceutical-fortified plant-based milk analogs: Bioaccessibility of curcumin-loaded almond, cashew, coconut, and oat milks. LWT 2021, 147, 111517. DOI: https://doi.org/10.1016/j.lwt.2021.111517. Link
27. Zhang, Z.; Pham, H.; Tan, Y.; Zhou, H.; McClements, D. J. Investigation of protein denaturation and textural changes of atlantic salmon (salmo salar) during simulated cooking. Food Biophysics 2021, 16 (4), 512-519. DOI: https://doi.org/10.1007/s11483-021-09690-y. Link
26. Tan, Y.; Zhou, H.; Zhang, Z.; McClements, D. J. Bioaccessibility of oil-soluble vitamins (A, D, E) in plant-based emulsions: Impact of oil droplet size. Food & Function 2021, 12 (9), 3883-3897. DOI: http://dx.doi.org/10.1039/D1FO00347J. Link
25 Muriel Mundo, J. L.; Zhou, H.; Tan, Y.; Liu, J.; McClements, D. J. Enhancing emulsion functionality using multilayer technology: Coating lipid droplets with saponin-polypeptide-polysaccharide layers by electrostatic deposition. Food Research International 2021, 140, 109864. DOI: https://doi.org/10.1016/j.foodres.2020.109864. Link
24. Lv, S.; Zhou, H.; Bai, L.; Rojas, O. J.; McClements, D. J. Development of food-grade pickering emulsions stabilized by a mixture of cellulose nanofibrils and nanochitin. Food Hydrocolloids 2021, 113, 106451. DOI: https://doi.org/10.1016/j.foodhyd.2020.106451. Link
23. Liu, J.; Zhou, H.; Tan, Y.; Muriel Mundo, J. L.; McClements, D. J. 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. Link
22. Dai, L.; Zhou, L.; Zhou, H.; Zheng, B.; Ji, N.; Xu, X.; He, X.; Xiong, L.; McClements, D. J.; Sun, Q. Comparison of lutein bioaccessibility from dietary supplement-excipient nanoemulsions and nanoemulsion-based delivery systems. Journal of Agricultural and Food Chemistry 2021, 69 (46), 13925-13932. DOI: https://doi.org/10.1021/acs.jafc.1c05261. Link

2020
21. Zhou, H.; Tan, Y.; Lv, S.; Liu, J.; Muriel Mundo, J. L.; Bai, L.; Rojas, O. J.; McClements, D. J. Nanochitin-stabilized Pickering emulsions: Influence of nanochitin on lipid digestibility and vitamin bioaccessibility. Food Hydrocolloids 2020, 106, 105878. DOI: https://doi.org/10.1016/j.foodhyd.2020.105878. Link
20. Zhou, H.; Lv, S.; Liu, J.; Tan, Y.; Muriel Mundo, J. L.; Bai, L.; Rojas, O. J.; McClements, D. J. Modulation of physicochemical characteristics of Pickering emulsions: Utilization of nanocellulose- and nanochitin-coated lipid droplet blends. Journal of Agricultural and Food Chemistry 2020, 68 (2), 603-611. DOI: https://doi.org/10.1021/acs.jafc.9b06846. Link
19. Zhang, G.; Ni, C.; Ding, Y.; Zhou, H.; Caizhi, O.; Wang, Q.; Wang, J.; Cheng, J. 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: https://doi.org/10.1016/j.procbio.2020.05.028. Link
18. Tan, Y.; Zhang, Z.; Zhou, H.; Xiao, H.; McClements, D. J. Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Oil droplet concentration. Food & Function 2020, 11 (8), 7126-7137. DOI: http://dx.doi.org/10.1039/D0FO01506G. Link
17. Tan, Y.; Li, R.; Zhou, H.; Liu, J.; Muriel Mundo, J.; Zhang, R.; McClements, D. J. Impact of calcium levels on lipid digestion and nutraceutical bioaccessibility in nanoemulsion delivery systems studied using standardized INFOGEST digestion protocol. Food & Function 2020, 11 (1), 174-186. DOI: https://doi.org/10.1039/C9FO01669D. Link
16. Tan, Y.; Li, R.; Liu, C.; Muriel Mundo, J.; Zhou, H.; Liu, J.; McClements, D. J. Chitosan reduces vitamin d bioaccessibility in food emulsions by binding to mixed micelles. Food & Function 2020, 11 (1), 187-199. DOI: http://dx.doi.org/10.1039/C9FO02164G. Link
15. Muriel Mundo, J. L.; Zhou, H.; Tan, Y.; Liu, J.; McClements, D. J. Stabilization of soybean oil-in-water emulsions using polypeptide multilayers: Cationic polylysine and anionic polyglutamic acid. Food Research International 2020, 137, 109304. DOI: https://doi.org/10.1016/j.foodres.2020.109304. Link
14. Muriel Mundo, J. L.; Liu, J.; Tan, Y.; Zhou, H.; Zhang, Z.; McClements, D. J. 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: https://doi.org/10.1016/j.foodres.2019.108781. Link
13. Liu, J.; Zhou, H.; Muriel Mundo, J. L.; Tan, Y.; Pham, H.; McClements, D. J. Fabrication and characterization of W/O/W emulsions with crystalline lipid phase. Journal of Food Engineering 2020, 273, 109826. DOI: https://doi.org/10.1016/j.jfoodeng.2019.109826. Link
12. Liu, J.; Kharat, M.; Tan, Y.; Zhou, H.; Muriel Mundo, J. L.; McClements, D. J. 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: https://doi.org/10.1016/j.foodres.2020.109273. Link
11. Dai, T.; Li, T.; Li, R.; Zhou, H.; Liu, C.; Chen, J.; McClements, D. J. Utilization of plant-based protein-polyphenol complexes to form and stabilize emulsions: Pea proteins and grape seed proanthocyanidins. Food Chemistry 2020, 329, 127219. DOI: https://doi.org/10.1016/j.foodchem.2020.127219. Link

2019
10. Zhou, H.; Pandya, J. K.; Tan, Y.; Liu, J.; Peng, S.; Muriel Mundo, J. L.; He, L.; Xiao, H.; McClements, D. J. Role of mucin in behavior of food-grade TiO2 nanoparticles under simulated oral conditions. Journal of Agricultural and Food Chemistry 2019, 67 (20), 5882-5890. DOI: https://doi.org/10.1021/acs.jafc.9b01732. Link
9. Tan, Y.; Liu, J.; Zhou, H.; Muriel Mundo, J.; McClements, D. J. Impact of an indigestible oil phase (mineral oil) on the bioaccessibility of vitamin D3 encapsulated in whey protein-st
abilized nanoemulsions. Food Research International 2019, 120, 264-274. DOI: https://doi.org/10.1016/j.foodres.2019.02.031. Link
8. Liu, J.; Tan, Y.; Zhou, H.; Muriel Mundo, J. L.; McClements, D. J. 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: https://doi.org/10.1016/j.jfoodeng.2019.02.021. Link
7. Dai, L.; Zhou, H.; Wei, Y.; Gao, Y.; McClements, D. J. Curcumin encapsulation in zein-rhamnolipid composite nanoparticles using a pH-driven method. Food Hydrocolloids 2019, 93, 342-350. DOI: https://doi.org/10.1016/j.foodhyd.2019.02.041. Link

2018
6. Zhou, H.‡; Gong, X.‡; Lin, H.‡; Chen, H.; Huang, D.; Li, D.; Shan, H.; Gao, J. Gold nanoparticles impair autophagy flux through shape-dependent endocytosis and lysosomal dysfunction. Journal of Materials Chemistry B 2018, 6 (48), 8127-8136. DOI: https://doi.org/10.1039/C8TB02390E. Link

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

2017
5. Huang, D.; Zhou, H.; Gong, X.; Gao, J. Silica sub-microspheres induce autophagy in an endocytosis dependent manner. RSC Advances 2017, 7 (21), 12496-12502. DOI: https://doi.org/10.1039/C6RA26649E. Link

2016
4. Zhang, Z.; Liu, H.; Zhou, H.; Zhu, X.; Zhao, Z.; Chi, X.; Shan, H.; Gao, J. A facile route to core–shell nanoparticulate formation of arsenic trioxide for effective solid tumor treatment. Nanoscale 2016, 8 (7), 4373-4380. DOI: https://doi.org/10.1039/C5NR07860A. Link

2015
3. Huang, D.‡; Zhou, H.‡; Liu, H.; Gao, J. The cytotoxicity of gold nanoparticles is dispersity-dependent. Dalton Transactions 2015, 44 (41), 17911-17915. DOI: https://doi.org/10.1039/C5DT02118A. Link
2. Huang, D.; Zhou, H.; Gao, J. Nanoparticles modulate autophagic effect in a dispersity-dependent manner. Scientific Reports 2015, 5 (1), 14361. DOI: https://doi.org/10.1038/srep14361. Link

At Nanchang Univesity as an undergraduate student (2010.9-2014.7)

2014
1. Jiang, L.; Nie, S.; Zhou, H.; Huang, D.; Xie, M. Carboxymethylation enhances the maturation-inducing activity in dendritic cells of polysaccharide from the seeds of plantago asiatica L. International Immunopharmacology 2014, 22 (2), 324-331. DOI: https://doi.org/10.1016/j.intimp.2014.06.027. Link

Peer-Reviewed Extension Publications

1. Suryamiharja, A.; Zhou, H.* Protein showdown: Comparison of plant-based and animal-based foods. 2024. UGA Extension Publication Number B 1575.

Chapters in Books

1. Zhou, H.*; McClements, D. J.; Chen, L. Fabrication methods for bioactive delivery systems. In Bioactive delivery systems for lipophilic nutraceuticals: Formulation, fabrication, and application, Miao, M., Chen, L., McClements, D. Eds.; The Royal Society of Chemistry, 2023; pp 84-106. DOI: https://doi.org/10.1039/BK9781839165566-00084. Link