Dr. Haifeng Zhao
Research ScientistJiangnan University, China
Highest Degree
Ph.D. in Fermentation Engineering from Jiangnan University, Wuxi, China
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Biography
Dr. Haifeng Zhao has completed his Ph.D. in Fermentation Engineering from Jiangnan University, Wuxi, China. His main area of interest focuses on Food Science Technology, and Food Biotechnology. His main area of expertise includes Brewing, Fermentation, Flavor Volatiles, Yeast, Antioxidant Activity, Fermented Food, Phenolic Compounds, and Multivariate Analysis. He has published 36 research articles in journals contributed as author/co-author.
Area of Interest:
Selected Publications
- Cui, C., Y. Qian, W. Sun and H. Zhao, 2016. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates. Int. J. Food Sci. Technol., 51: 1298-1304.
Direct Link | - Zhao, H.F., 2015. Effects of processing stages on the profile of phenolic compounds in beer. In: Processing and impact on active components in food. Preedy, V.R., (Ed.). Academic Press, Unites States, pp: 533-539.
- Feng, Y., G. Su, H. Zhao, Y. Cai, C. Cui, D. Sun Waterhouse and M. Zhao, 2015. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chem., 167: 220-228.
CrossRef | PubMed | Direct Link | - Chen, Z.Y., Y.Z. Feng, C. Cui, H.F. Zhao and M.M. Zhao, 2015. Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce. J. Sci. Food Agric., 95: 2145-2154.
CrossRef | PubMed | Direct Link | - Zhou, F., M. Zhao, H. Zhao, W. Sun and C. Cui, 2014. Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals. Meat Sci., 96: 1432-1439.
CrossRef | PubMed | Direct Link | - Zhao, H.F., 2014. Endogenous antioxidants and antioxidant activities of beers. In: Processing and impact on antioxidants in beverages. Preedy, V., (Ed.). Academic Press, United States, pp: 15-24.
- Zhao, H., C. Wan, M. Zhao, H. Lei and F. Mo, 2014. Effects of soy protein hydrolysates on the growth and fermentation performances of brewer`s yeast. Int. J. Food Sci. Technol., 49: 2015-2022.
Direct Link | - Feng, Y., Z. Chen, N. Liu, H. Zhao, C. Cui and M. Zhao, 2014. Changes in fatty acid composition and lipid profile during koji fermentation and their relationships with soy sauce flavour. Food Chem., 158: 438-444.
CrossRef | PubMed | Direct Link | - Feng, Y., Y. Cai, G. Su, H. Zhao, C. Wang and M. Zhao, 2014. Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. Food Chem., 145: 126-134.
CrossRef | PubMed | Direct Link | - Cui, C., M. Zhao, D. Li, H. Zhao and W. Sun, 2014. Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing. CyTA J. Food, 12: 166-175.
CrossRef | Direct Link | - Cui, C., F.F. Lei, Y.R. Wang, H.F. Zhao, W.Z. Sun and L.P. You, 2014. Antioxidant Properties of Maillard Reaction Products from Defatted Peanut Meal Hydrolysate-Glucose Syrup and its Application to Sachima. Food Sci. Technol. Res., 20: 327-335.
Direct Link | - Zhao, H., Y. Wang, Y. Zou and M. Zhao, 2013. Natural occurrence of deoxynivalenol in soy sauces consumed in China. Food Control., 29: 71-75.
CrossRef | Direct Link | - Zhao, H., H. Li, G. Sun, B. Yang and M. Zhao, 2013. Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers. J. Sci. Food Agric., 93: 910-917.
CrossRef | PubMed | Direct Link | - Xu, D., C. Li, Y. Wang, L. Sun, H. Zhao and M. Zhao, 2013. Characterisation of acid proteases from a fusant F76 and its progenitors Aspergillus oryzae HN3042 and Aspergillus niger CICC2377. Int. J. Food Sci. Technol., 48: 678-684.
CrossRef | Direct Link | - Mo, F., H. Zhao, H. Lei and M. Zhao, 2013. Effects of nitrogen composition on fermentation performance of brewer`s yeast and the absorption of peptides with different molecular weights. Appl. Biochem. Biotechnol., 171: 1339-1350.
Direct Link | - Lei, H., L. Zheng, C. Wang, H. Zhao and M. Zhao, 2013. Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. Int. J. Food Microbiol., 161: 76-83.
CrossRef | PubMed | Direct Link | - Lei, H., H. Zhao and M. Zhao, 2013. Proteases supplementation to high gravity worts enhances fermentation performance of brewer`s yeast. Biochem. Eng. J., 77: 1-6.
CrossRef | Direct Link | - Lei, H., H. Li, F. Mo, L. Zheng, H. Zhao and M. Zhao, 2013. Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. Appl. Microbiol. Biotechnol., 97: 8913-8921.
PubMed | Direct Link | - Feng, Y., C. Cui, H. Zhao, X. Gao, M. Zhao and W. Sun, 2013. Effect of koji fermentation on generation of volatile compounds in soy sauce production. Int. J. Food Sci. Technol., 48: 609-619.
CrossRef | Direct Link | - Cui, C., Q. Hu, J. Ren, H. Zhao, L. You and M. Zhao, 2013. Effect of the structural features of hydrochloric acid-deamidated wheat gluten on its susceptibility to enzymatic hydrolysis. J. Agric. Food Chem., 61: 5706-5714.
CrossRef | PubMed | Direct Link | - Zhao, H. and M. Zhao, 2012. Effects of mashing on total phenolic contents and antioxidant activities of malts and worts. Int. J. Food Sci. Technol., 47: 240-247.
CrossRef | Direct Link | - Yu, Z., M. Zhao, H. Li, H. Zhao, Q. Zhang, C. Wan and H. Li, 2012. A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. Biotechnol. Bioprocess Eng., 17: 818-826.
CrossRef | Direct Link | - Yu, Z., H. Zhao, M. Zhao, H. Lei and H. Li, 2012. Metabolic flux and nodes control analysis of brewer's yeasts under different fermentation temperature during beer brewing. Applied Biochem. Biotechnol., 168: 1938-1952.
CrossRef | PubMed | Direct Link | - Yu, Z., H. Zhao, H. Li, Q. Zhang, H. Lei and M. Zhao, 2012. Selection of saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions. Biotechnol. Lett., 34: 365-370.
CrossRef | PubMed | Direct Link | - Lin, L., Q. Gao, C. Cui, H. Zhao and L. Fu et al., 2012. Isolation and identification of ent-kaurane-type diterpenoids from Rabdosia serra (MAXIM.) HARA leaf and their inhibitory activities against HepG-2, MCF-7, and HL-60 cell lines. Food Chem., 131: 1009-1014.
CrossRef | Direct Link | - Lin, L., H. Zhao, Y. Dong, B. Yang and M. Zhao, 2012. Macroporous resin purification behavior of phenolics and rosmarinic acid from Rabdosia serra (MAXIM.) HARA leaf. Food Chem., 130: 417-424.
CrossRef | Direct Link | - Lei, H., H. Zhao, Z. Yu and M. Zhao, 2012. Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. Applied Biochem. Biotechnol., 166: 1562-1574.
CrossRef | PubMed | Direct Link | - Zhang, Q., J. Ren, M. Zhao, H. Zhao, J. Regenstein, Y. Li and J. Wu, 2011. Isolation and characterization of three novel peptides from casein hydrolysates that stimulate the growth of mixed cultures of streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus. J. Agric. Food Chem., 59: 7045-7053.
CrossRef | PubMed | Direct Link | - Zhang Q., J. Ren, H. Zhao, M. Zhao, J. Xu and Q. Zhao, 2011. Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Int. J. Food Sci. Technol., 46: 1014-1020.
CrossRef | Direct Link | - Yu, Z., H. Zhao, C. Wan, G. Sun and M. Zhao, 2011. The dynamic changes of proton efflux rate in saccharomyces pastorianus strains during high gravity or very high gravity brewing. J. Inst. Brewing, 117: 176-181.
CrossRef | Direct Link | - Yang, L., M.M. Zhao, H. Zhao, G.W. Su and X.L. Gao, 2011. Application of artificial neural network to prediction of Cantonese soy sauce brewing and changing pattern concerning total nitrogen and α-amino acid nitrogen. J. Food Process Eng., 34: 1982-1999.
CrossRef | Direct Link | - Xu, D., L. Pan, H. Zhao, M. Zhao, J. Sun and D. Liu, 2011. Breeding and identification of novel koji molds with high activity of acid protease by genome recombination between Aspergillus oryzae and Aspergillus niger. J. Ind. Microbiol. Biotechnol., 38: 1255-1265.
CrossRef | PubMed | Direct Link | - Sun, W., M. Zhao, H. Zhao, Q. Zhao, B. Yang, N. Wu and Y.L. Qian, 2011. Effect of manufacturing level on the biochemical characteristics of cantonese sausage during processing. J. Food Biochem., 35: 1015-1033.
CrossRef | Direct Link | - Sun, W., M. Zhao, B. Yang, H. Zhao and C. Cui, 2011. Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and In vitro digestibility. Meat Sci., 88: 462-467.
CrossRef | PubMed | Direct Link | - Mu, L., H. Zhao, M. Zhao, C. Cui and L. Liu, 2011. Physicochemical properties of soy protein isolates-acacia gum conjugates. Czech J. Food Sci., 29: 129-136.
Direct Link | - Lin, L., Y. Dong, H. Zhao, L. Wen, B. Yang and M. Zhao, 2011. Comparative evaluation of rosmarinic acid, methyl rosmarinate and pedalitin isolated from Rabdosia serra (MAXIM.) HARA as inhibitors of tyrosinase and α-glucosidase. Food Chem., 129: 884-889.
CrossRef | Direct Link | - Gao, X., C. Cui, J. Ren, H. Zhao, Q. Zhao and M. Zhao, 2011. Changes in the chemical composition of traditional Chinese-type soy sauce at different stages of manufacture and its relation to taste. Int. J. Food Sci. Technol., 46: 243-249.
CrossRef | Direct Link | - Cui, C., H. Zhao, M. Zhao and H. Chai, 2011. Effects of extrusion treatment on enzymatic hydrolysis properties of wheat gluten. J. Food Process Eng., 34: 187-203.
CrossRef | Direct Link | - Zhao, H., W. Chen, J. Lu and M. Zhao, 2010. Phenolic profiles and antioxidant activities of commercial beers. Food Chem., 119: 1150-1158.
CrossRef | Direct Link | - Zhang, Q., M. Zhao, D. Qu, H. Zhao and Q. Zhao, 2010. Effect of papain-hydrolysed casein peptides on the fermentation kinetics, microbiological survival and physicochemical properties of yoghurt. Int. J. Food Sci. Technol., 45: 2379-2386.
CrossRef | Direct Link | - Sun, W., Q. Zhao, H. Zhao, M. Zhao and B. Yang, 2010. Volatile compounds of Cantonese sausage released at different stages of processing and storage. Food Chem., 121: 319-325.
CrossRef | Direct Link | - Mu, L., M. Zhao, B. Yang, H. Zhao, C. Cui and Q. Zhao, 2010. Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates. J. Agric. Food Chem., 58: 4494-4499.
CrossRef | PubMed | Direct Link | - Luo, D., Q. Zhao, M. Zhao, B. Yang, X. Long, J. Ren and H. Zhao, 2010. Effects of limited proteolysis and high-pressure homogenisation on structural and functional characteristics of glycinin. Food Chem., 122: 25-30.
CrossRef | Direct Link | - Liao, L., M. Zhao, J. Ren, H. Zhao, C. Cui and X. Hu, 2010. Effect of acetic acid deamidation-induced modification on functional and nutritional properties and conformation of wheat gluten. J. Sci. Food Agric., 90: 409-417.
CrossRef | PubMed | Direct Link | - Liao, L., C.Y. Qiu, T.X. Liu, M.M. Zhao, J.Y. Ren and H.F. Zhao, 2010. Susceptibility of wheat gluten to enzymatic hydrolysis following deamidation with acetic acid and sensory characteristics of the resultant hydrolysates. J. Cereal Sci., 52: 395-403.
CrossRef | Direct Link | - Li, Y., H. Zhao, M. Zhao and C. Cui, 2010. Relationships between antioxidant activity and quality indices of soy sauce: An application of multivariate analysis. Int. J. Food Sci. Technol., 45: 133-139.
CrossRef | Direct Link | - Gao, X.L., C. Cui, H.F. Zhao, M.M. Zhao, L. Yang and J.Y. Ren, 2010. Changes in volatile aroma compounds of traditional Chinese-type soy sauce during moromi fermentation and heat treatment. Food Sci. Biotechnol., 19: 889-898.
CrossRef | Direct Link | - Gao, X., H. Zhao, Y. Feng and M. Zhao, 2010. A comparative study on physicochemical properties of Chinese-type soy sauces prepared using pure koji and mixed kojis. Afr. J. Biotechnol., 9: 6740-6747.
Direct Link | - You, L., M. Zhao, C. Cui, H. Zhao and B. Yang, 2009. Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates. Innovative Food Sci. Emerging Technol., 10: 235-240.
CrossRef | Direct Link | - Sun, W., H. Zhao, Q. Zhao, M. Zhao, B. Yang, N. Wu and Y. Qian, 2009. Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities. Innovative Food Sci. Emerging Technol., 10: 558-563.
CrossRef | Direct Link | - Gao, X.L., H.F. Zhao, M.M. Zhao, C. Cui and J.Y. Ren, 2009. Comparative study on volatile flavor compounds of traditional Chinese-Type soy sauces prepared with soybean and defatted soy meal. Food Sci. Biotechnol., 18: 1447-1458.
Direct Link | - Zhao, H., W. Fan, J. Dong, J. Lu and J. Chen et al., 2008. Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem., 107: 296-304.
CrossRef | Direct Link | - Lu, J., H. Zhao, J. Chen, W. Fan and J. Dong et al., 2007. Evolution of phenolic compounds and antioxidant activity during malting. J. Agric. Food Chem., 55: 10994-11001.
CrossRef | Direct Link | - Zhao, H., J. Dong, J. Lu, J. Chen and Y. Li et al., 2006. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). J. Agric. Food Chem., 54: 7277-7286.
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