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Employment (3)

San Diego State University: San Diego, CA, US

2022-08-16 to present | Assistant Professor (School of Exercise and Nutritional Sciences)
Employment
Source: Self-asserted source
Jing Zhao

Cal State LA: Los Angeles, CA, US

2016-08-12 to 2022-08-11 | Assistant Professor (School of Kinesiology and Nutritional Science)
Employment
Source: Self-asserted source
Jing Zhao

University of Wisconsin Madison: Madison, WI, US

2012-08-01 to 2014-07-31 | Post-doctorate (Animal Sciences)
Employment
Source: Self-asserted source
Jing Zhao

Education and qualifications (2)

University of Kentucky: Lexington, KY, US

2008-08-12 to 2012-07-31 | Ph.D. (Animal Sciences)
Education
Source: Self-asserted source
Jing Zhao

China Agricultural University: Beijing, CN

2004-09-15 to 2008-07-01 | B.S. (Food Science and Nutritional Engineering)
Education
Source: Self-asserted source
Jing Zhao

Works (23)

Unlocking the potential of hyaluronic acid: Exploring its physicochemical properties, modification, and role in food applications

Trends in Food Science & Technology
2023-12 | Journal article
DOI: 10.1016/j.tifs.2023.104218
Contributors: Qiao Cheng; Changqi Liu; Jing Zhao; Weiwei Li; Fengxian Guo; Jiawei Qin; Yaosong Wang
Source: check_circle
Crossref

Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage

Food Chemistry
2023-11 | Journal article
DOI: 10.1016/j.foodchem.2023.136359
Contributors: Xin Ji; Li Wang; Jing Zhao; Jiang Jiang
Source: check_circle
Crossref

Hempseed protein (Cannabis sativa L.): Influence of extraction pH and ball milling on physicochemical and functional properties

Food Hydrocolloids
2023-10 | Journal article
DOI: 10.1016/j.foodhyd.2023.108835
Contributors: Sharath Julakanti; Anto Pradeep Raja Charles; Jing Zhao; Fitzroy Bullock; Rabia Syed; Yvonne Myles; Ying Wu
Source: check_circle
Crossref

Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

Food Hydrocolloids
2022-05 | Journal article
DOI: 10.1016/j.foodhyd.2022.107485
Contributors: Ying Wang; Jing Zhao; Shucheng Zhang; Xiangzhong Zhao; Yuanfa Liu; Jiang Jiang; Youling L. Xiong
Source: check_circle
Crossref

Mitigation of oxidation-induced loss of myofibrillar protein gelling potential by the combination of pyrophosphate and l-lysine

LWT
2022-03 | Journal article
DOI: 10.1016/j.lwt.2022.113068
Contributors: Yungang Cao; Zhaorui Li; Baoling Li; Xin Fan; Miaomiao Liu; Jing Zhao
Source: check_circle
Crossref

l-Histidine improves solubility and emulsifying properties of soy proteins under various ionic strengths

LWT
2021-12 | Journal article
DOI: 10.1016/j.lwt.2021.112382
Contributors: Yaosong Wang; Tianyi Ma; Changqi Liu; Fengxian Guo; Jing Zhao
Source: check_circle
Crossref

Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress

Food & Function
2020 | Journal article
DOI: 10.1039/c9fo02412c
Part of ISSN: 2042-6496
Part of ISSN: 2042-650X
Source: Self-asserted source
Jing Zhao

IGRNet: A Deep Learning Model for Non-Invasive, Real-Time Diagnosis of Prediabetes through Electrocardiograms

Sensors
2020-04-30 | Journal article
DOI: 10.3390/s20092556
Part of ISSN: 1424-8220
Source: Self-asserted source
Jing Zhao

Modification of heat-induced whey protein gels by basic amino acids

Food Hydrocolloids
2020-03 | Journal article
DOI: 10.1016/j.foodhyd.2019.105397
Part of ISSN: 0268-005X
Source: Self-asserted source
Jing Zhao

Growth Performance and Nutrient Composition of Mealworms (Tenebrio Molitor) Fed on Fresh Plant Materials-Supplemented Diets

Foods
2020-02-05 | Journal article
DOI: 10.3390/foods9020151
Part of ISSN: 2304-8158
Source: Self-asserted source
Jing Zhao
grade
Preferred source (of 2)‎

Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins

Food Chemistry
2019-10 | Journal article
DOI: 10.1016/j.foodchem.2019.05.128
Part of ISSN: 0308-8146
Source: Self-asserted source
Jing Zhao
grade
Preferred source (of 2)‎

Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels

Food Hydrocolloids
2019-09 | Journal article
DOI: 10.1016/j.foodhyd.2019.03.031
Part of ISSN: 0268-005X
Source: Self-asserted source
Jing Zhao
grade
Preferred source (of 2)‎

Tenebrio molitor larvae are a better food option than adults

Journal of Insects as Food and Feed
2019-07-10 | Journal article
DOI: 10.3920/jiff2019.x003
Part of ISSN: 2352-4588
Source: Self-asserted source
Jing Zhao

Willingness to consume insect-containing foods: A survey in the United States

LWT
2019-03 | Journal article
DOI: 10.1016/j.lwt.2018.12.010
Part of ISSN: 0023-6438
Source: Self-asserted source
Jing Zhao

The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests

Food Chemistry
2018-12 | Journal article
DOI: 10.1016/j.foodchem.2018.06.015
Part of ISSN: 0308-8146
Source: Self-asserted source
Jing Zhao
grade
Preferred source (of 2)‎

Chemically stimulated luminescence from food proteins

Cereal Chemistry
2018-11 | Journal article
DOI: 10.1002/cche.10106
Part of ISSN: 0009-0352
Source: Self-asserted source
Jing Zhao

Comparison of Laboratory-Developed and Commercial Monoclonal Antibody-Based Sandwich Enzyme-Linked Immunosorbent Assays for Almond (Prunus dulcis ) Detection and Quantification

Journal of Food Science
2017-10 | Journal article
DOI: 10.1111/1750-3841.13829
Part of ISSN: 0022-1147
Source: Self-asserted source
Jing Zhao

Static headspace analysis of odorants in commercial rice proteins

Food Chemistry
2017-04 | Journal article
DOI: 10.1016/j.foodchem.2016.10.086
Part of ISSN: 0308-8146
Source: Self-asserted source
Jing Zhao
grade
Preferred source (of 2)‎

Coomassie Brilliant Blue-binding: a simple and effective method for the determination of water-insoluble protein surface hydrophobicity

Analytical Methods
2016 | Journal article
DOI: 10.1039/c5ay02630j
Part of ISSN: 1759-9660
Part of ISSN: 1759-9679
Source: Self-asserted source
Jing Zhao

Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion

LWT - Food Science and Technology
2015-05 | Journal article
DOI: 10.1016/j.lwt.2014.12.022
Part of ISSN: 0023-6438
Source: Self-asserted source
Jing Zhao

Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals

2013 | Journal article
DOI:

10.1111/1750-3841.12030

EID:

2-s2.0-84873422082
Contributors: Zhao, J.; Xiong, Y.L.; McNear, D.H.
Source: Self-asserted source
Jing Zhao via Scopus - Elsevier

Mass spectrometric evidence of malonaldehyde and 4-hydroxynonenal adductions to radical-scavenging soy peptides

2012 | Journal article
DOI:

10.1021/jf3026277

EID:

2-s2.0-84866724337
Contributors: Zhao, J.; Chen, J.; Zhu, H.; Xiong, Y.L.
Source: Self-asserted source
Jing Zhao via Scopus - Elsevier

Nitrite-Cured Color and Phosphate-Mediated Water Binding of Pork Muscle Proteins as Affected by Calcium in the Curing Solution

2012 | Journal article
DOI:

10.1111/j.1750-3841.2012.02766.x

EID:

2-s2.0-84863504680
Contributors: Zhao, J.; Xiong, Y.L.
Source: Self-asserted source
Jing Zhao via Scopus - Elsevier

Peer review (38 reviews for 5 publications/grants)

Review activity for Food bioscience. (1)
Review activity for Food chemistry. (13)
Review activity for Food hydrocolloids. (7)
Review activity for Journal of agricultural and food chemistry. (16)
Review activity for npj science of food. (1)
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