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Posts
Blog Post number 4
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This is a sample blog post. Lorem ipsum I can’t remember the rest of lorem ipsum and don’t have an internet connection right now. Testing testing testing this blog post. Blog posts are cool. Read more
Blog Post number 3
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This is a sample blog post. Lorem ipsum I can’t remember the rest of lorem ipsum and don’t have an internet connection right now. Testing testing testing this blog post. Blog posts are cool. Read more
Blog Post number 2
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This is a sample blog post. Lorem ipsum I can’t remember the rest of lorem ipsum and don’t have an internet connection right now. Testing testing testing this blog post. Blog posts are cool. Read more
Blog Post number 1
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This is a sample blog post. Lorem ipsum I can’t remember the rest of lorem ipsum and don’t have an internet connection right now. Testing testing testing this blog post. Blog posts are cool. Read more
news
The official website has been born
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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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Congratulations to Lu and her collaborators for publishing a paper in Food Structure
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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
A pleasant journey to the 2022 IFT conference in Chicago
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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
Congratulations to Giang for his excellent work on the effect of cooking methods on properties of beef and plant-based burgers
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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
Congratulations to Giang and Lu for the first place prize in the video competition held by Texture Technologies
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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
Congratulations to Lu and Giang for their development of plant-based egg white analogs published
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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
Laboratory renovation completed
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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
A pleasant journey to the 2024 IFT conference in Chicago
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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
A pleasant journey to the ACS 2014 Fall conference in Denver, CO
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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
Our lab research advances health-promoting plant-based milk innovation, featured by UGA and ACS News
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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
An enjoyable experience at the 36th Annual Georgia Peanut Tour
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I’m excited to share my experience at the 36th Annual Georgia Peanut Tour, held September 17-19, 2024, in Americus and the surrounding area. Thanks to my dear colleague Kevin E. Mis Solval for the invitation! It was an honor to co-host the opening hot topics session and present on “Innovative Processing for Peanut Skin-Powered Plant-Based Milks.” 🥜 Read more
Congratulations to Anthony for winning the runner-up prize of Three Minute Thesis (3MT) competition
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So proud of my graduate student, Anthony Suryamiharja, for being selected as a finalist and winning the runner-up prize at The University of Georgia Graduate School’s Three Minute Thesis (3MT) competition! 🎉 Read more
Congratulations to Xiping for successfully utilizing experimental and computational methods to elucidate the pH-induced structural changes of crystalline curcumin through an acid-base treatment
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Excited to share a recent paper from my lab, “pH-Induced Structural Changes of Crystalline Curcumin Enhance Its Encapsulation in Emulsions.” Several important points have been introduced in this study:
- We introduced an alkali-acid process to treat the curcumin crystals, enabling the rapid encapsulation in emulsions;
- This rapid encapsulation in emulsions is due to the pH-induced structural changes, which is dominated by the hydrophobic interactions, rather than the hydrogen bonding interactions present in crystals; and
- We observed that the curcumin molecules can be distributed inside the lipid phase of emulsions.
Congratulations to Xiping and Minghe for advancing a pH-driven method for upcycling polyphenols from plants or byproducts into foods
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We developed an improved post-pH-driven (PPD) method to encapsulate pH-sensitive quercetin into nanoemulsions with an encapsulation efficiency exceeding 95%! This method is broadly applicable for incorporating various polyphenols and has been successfully applied to upcycle peanut skin polyphenols into nanoemulsions as a food model. 🌱 Read more
Congratulations to Xiping for utilizing a pH-based “raw-to-nano” for the synthesis of phenolic compound-loaded nanoparticles directly from raw plants
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🌱 Exciting News! Our New Paper is Out! 🎉 Thrilled to share my lab’s latest work: “Harnessing pH for sustainable and effective synthesis of phenolic compound-loaded nanoparticles directly from raw plants,” published in Food Chemistry Elsevier! Read more
Congratulations to Anthony for utilizing a two-in-one pH-driven method for producing turmeric-infused milks
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Excited to share our new paper published in Food Frontiers: “Enhancing the Efficiency and Sustainability of Producing Curcumin-Infused Plant-Based Milk Alternatives With a Two-in-One Post pH-Driven Processing Strategy.”🌱🥛 Read more
🎉 Congratulations to Anthony on a successful master’s thesis defense — well done!
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I’m proud to share that my first master’s student at the University of Georgia Griffin Campus UGA Food Science and Technology, Anthony Suryamiharja, successfully defended his final thesis today! Read more
Farewell to Anthony: Wishing him Success Beyond his Master’s Journey
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I feel very lucky to have had Anthony Suryamiharja as my first student at UGA Food Science and Technology. He is a truly talented, hard-working, and multi-tasking individual. Although it’s a bit sad to see him leave my lab after hashtag#IFTfirst, I’m incredibly proud of what he has achieved during his time here. He has published three research papers and two extension bulletins in peer-reviewed journals, with one more research paper in preparation in two years. He has actively presented in several conferences, including IFT and ACS, and earned second place in the university-level 3MT competition. He also played a key role in helping our lab set up many SOPs for equipment. I have no doubt he will become a successful food science entrepreneur in the near future. I wish him all the best in his next chapter! Read more
Congratulations to Minghe for winning the first place in the Graduate Student Oral Competition
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So proud of my graduate student, Minghe Wang, for winning the first place in the graduate student oral competition! 🎉 Read more
research
Inorganic nanoparticles & their autophagic effects and toxicity (MS, 2014-2017)
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Plant-based meat, egg, and fat (2020-2023)
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Food nanoparticles for enhanced the bioavailability of bioactive compounds (PhD & Postdoc, 2020-2023)
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Gastrointestinal fate of organic and inorganic nanoparticles in foods (PhD, 2017-2020)
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Characterizations of plant-based meats (Postdoc, 2021-2023)
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Health-promoting curcumin-infused milks (2023-2025)
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In vitro food digestion model (2023-Now)
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pH-based processing strategy: principle, design, and applications (2023-Now)
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Bioactive compound-loaded nanoparticles (2023-Now)
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