Guoqiang Zhang
Teaching Fellow
College of Engineering, Environment and Science I School of Science
About
- BSc Food Technology with Bio-processing, University of Reading, UK
- MSc Food Science, University of Reading, UK
- PhD Food and Nutritional Sciences, University of Reading, UK
Research
My research lies in food sustainable development (e.g. SDG 2 and SDG 12) and food by-products valorisation. More specifically, (1) Utilisation of food by-products as food ingredients to develop functional food products; (2) recovering high value-added compounds (e.g. lipid, protein, and phenolics) using novel and green techniques; (3) using domestic and/or novel processing methods to reduce anti-nutritional compounds to improve the digestibility and bioavailability of plant-based food products.
Welcome any potential collaboration!
Publications and press
1). Zhang, G., Chatzifragkou, A., Charalampopoulos, D., & Rodriguez Garcia, J. (2023). Effect of defatted melon seed residue on dough development and bread quality. LWT-Food Science and Technology.
2). Li, Z., Zhang, G., Charalampopoulos, D., & Guo, Z. (2023). Ionic liquid-mediated regeneration of cellulose dramatically improves decrystallization, TEMPO-mediated oxidation and alkyl/alkenyl succinylation. International journal of biological macromolecules, 236, 123983.
3). Zhang, G & Li, Z. (2024) Impact of melon seed oil cake with different particle sizes on bread quality. Food Production, Processing and Nutrition.
4). Zhang, G., Li, Z., Fu, M. (2024) Comparison of quality and oxidative stability of pumpkin seed oil (Cucurbita maxima) between conventional and enzymatic extraction methods. Sustainable Food Technology.
5). Zhang, G., Li, Z., Guo, Z. & Charalampopoulos, D. (2024). Comparative extraction of melon seed (Cucumis melo L.) oil by conventional and enzymatic methods: physicochemical properties and oxidative stability. Journal of Agriculture and Food Research. 101182.
6). Zhang, G., Li, Z., Chatzifragkou, A., Charalampopoulos, D. (2024). Effect of processing methods on the phytochemical content of melon seeds (Cucumis melo L.). Future Foods
7). Zhang, G., Li, Z. & Charalampopoulos, D. (2024). Upcycling of melon seed (Cucumis melo L.) oil processing by products as novel food ingredients: physicochemical and functional properties, anti-nutritional and bioactive compounds. Chemical and Biological Technologies in Agriculture.
