职 称：讲师

学 历：博士

E-mail: zhangx@hbut.edu.cn

研究方向：食品中胶体颗粒的界面行为

学习、工作经历：

2021.9．至今 十大信誉好的平台 讲师

2017.9-2021.9 华中农业大学 博士

2005.9-2012.6 北京化工大学 本硕

研究成果：

代表性论文

1)Zhang, X., Liang, H., Li, J., & Li, B. (2022). Fabrication of processable and edible high internal phase Pickering emulsions stabilized with gliadin/sodium carboxymethyl cellulose colloid particles. Food Hydrocolloids, 128.

2）Zhang, X., Liang, H., Li, J., Wei, X., & Li, B. (2020). Improving the emulsifying property of gliadin nanoparticles as stabilizer of Pickering emulsions: Modification with sodium carboxymethyl cellulose. Food Hydrocolloids, 107.

3）Zhang, X., Zhang, Z., Liang, H., Li, J., Wen, L., Geng, F., & Li, B. (2021). Influence of solvent polarity of ethonal/water binary solvent on the structural, emulsifying, interfacial rheology properties of gliadin nanoparticles. Journal of Molecular Liquids, 344.