Dr. Shuwen Zhang is a researcher at the Institute of Food Science and Technology, Chinese Academy of Agricultural Science. Her expertise lies in dairy chemistry, dairy processing technology, and the structure-function relationships of dairy food products. Her research interests include the effect of heat-stable proteases from raw milk on the quality of UHT milk, formation of various types of milk protein-based gels, salts equilibrium and fluid milk stability, effects of processing treatments on dairy product properties, and food protein-polysaccharide complexes as new ingredients.
Education
- PhD, Chinese Academy of Agricultural Science (2009-2013)
Research Interests
Keywords:
Dairy foods Dairy chemistry Dairy processing technology Food functionality
Topics:
Dairy Chemistry Food Science Food Technology
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