List of Publications

Please visit the Google Scholar for more details.

At University of Georgia as an assistant professor (2023-Now) 2024
55. Goncalves, R.F.S, Zhou, H., Vicente, A.A., Pinheiro, A.C., McClements, D.J., 2024. Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties. Food Hydrocolloids, p.109721.
54. Ryu. J., Zhou, H., McClements, D.J., 2024. In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach. Food Biophysics, pp.109-119.
53. Ju, Q.; Wu, C., Zhou, H., Qin, D., Hu, X., McClements, D.J., Luan, G., 2024. Roles of soybean β-conglycinin subunit fractions in fibril formation and the effects of glycinin on them. Food Hydrocolloids, p.109906.

2023
52. Zhou, H.; Zheng, B.; McClements, D.J., 2023. Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols. Food Science and Human Wellness.
51. Ju, Q.; Wang, J.; Zhou, H.; Qin, D.; Hu, X.; McClements, D.J.; Luan, G., 2023. 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, p.126927.
50. Zheng, B.‡; Zhou, H.‡; McClements, D.J., 2023. Co-Encapsulation of Multiple Polyphenols in Plant-Based Milks: Formulation, Gastrointestinal Stability, and Bioaccessibility. Foods, 12(18), p.3432.
49. Csuti, A.; Zheng, B.; Zhou, H. , 2023. Post pH-driven encapsulation of polyphenols in next-generation foods: principles, formation and applications. Critical Reviews in Food Science and Nutrition, pp.1-15.
48. Joshi, K.; Shabani, E.; Kabir, S.F.; Zhou, H.; McClements, D.J.; Park, J.H., 2023. Optimizing Protein Fiber Spinning to Develop Plant-Based Meat Analogs via Rheological and Physicochemical Analyses. Foods, 12(17), p.3161.
47. Cui, S.; McClements, D.J.; Xu, X.; Jiao, B.; Zhou, L.; Zhou, H.; Xiong, L.; Wang, Q.; Sun, Q.; Dai, L., 2023. Peanut proteins: Extraction, modifications, and applications: A comprehensive review. Grain & Oil Science and Technology.
46. Ryu, J.‡; Zhou, H.; McClements, D.J., 2023. In vitro Digestibility and Gastrointestinal Fate of Plant-based Chicken Analogs Prepared Using a Soft Matter Physics Approach. Food Biophysics, pp.1-11.
45. Hu, X.; Zhou, H. and McClements, D.J., 2023. Impact of dispersion conditions and coacervation on fibril formation in gellan gum-potato protein mixtures. Food Hydrocolloids, p.109153.
44. Zhou, H.‡; Hu, X.‡; Xiang, X.; McClements, D.J., 2023. Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods. Food Hydrocolloids, p.108909.
43. Ryu, J.‡; Xiang, X. ‡; Hu, X.; Rosenfeld, S.E.; Qin, D.; Zhou, H.; McClements, D.J., 2023. Assembly of plant-based meat analogs using soft matter physics: A coacervation-shearing-gelation approach. Food Hydrocolloids, p.108817.
42. Zhou, H.‡; Tan, Y.‡; McClements, D.J., 2023. Applications of the INFOGEST In Vitro Digestion Model to Foods: A Review. Annual Review of Food Science and Technology, 14, pp.135-156.
41. Zhou, H.; Qin, D.; Vu, G.; McClements, D.J., 2023. Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control. Colloids and Interfaces, 7(1), p.21. p
40. Vu, G.; Xiang, X.; Zhou, H.; McClements, D.J.*, 2023. Lutein-Fortified Plant-Based Egg Analogs Designed to Improve Eye Health: Formation, Characterization, In Vitro Digestion, and Bioaccessibility. Foods, 12(1), p.2.

At University of Massachusetts Amherst as a postdoctoral researcher (2021-2023)

2022
39. 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
38. 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
37. 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
36. 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 2 (5), 844-851.
35. Zhou, H.; McClements, D. J., Recent Advances in the Gastrointestinal Fate of Organic and Inorganic Nanoparticles in Foods. Nanomaterials-Basel 2022, 12 (7).
34. 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.

At Univesity of Massachusetts Amherst as a Ph.D. student (2017-2021)

2021
33. 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.
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.
31. 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.
30. 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.
29. 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.
28. 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.
27. 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.
26. 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.
25. 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.
24. Mundo, J. L. M.; 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.
23. 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.
22. 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.
21. 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.

2020
20. 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.
19. 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.
18. 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.
17. 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.
16. Tan, Y.; Li, R.; Zhou, H.; Liu, J.; Mundo, J. L. M.; 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.
15. 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.
14. 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.
13. 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.
12. 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.
11. 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.
10. 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.

2019
9. 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.
8. 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-stabilized nanoemulsions. Food Research International 2019, 120, 264-274.
7. 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.
6. 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.

2018
5. 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.

At Xiamen Univesity as a master graduate student (2014-2017)

2017
4. 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.

2016
3. 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.

2015
2. Huang, D.; Zhou, H.; Liu, H.; Gao, J., The cytotoxicity of gold nanoparticles is dispersity-dependent. Dalton Transactions 2015, 44 (41), 17911-17915.
1. Huang, D.; Zhou, H.; Gao, J., Nanoparticles modulate autophagic effect in a dispersity-dependent manner. Sci Rep-Uk 2015, 5 (1), 14361.