个人简历

个人简历
教育经历：
2008年毕业于中国农业大学食品学院，获学士学位
2010年毕业于中国农业大学食品学院，获硕士学位
2014年毕业于澳大利亚昆士兰大学农业与食品学院，获博士学位
工作经历：
2015年5—至今北京工商大学食品学院讲师
主讲课程
本科生：食品包装学，食品专业导航，食品储藏与保鲜
研究生：FoodProcessingandDevelopment

近期论文

1.ZhihuaPang,HiltonDeeth,HongshunYang,SangeetaPrakash,NidhiBansal*.Evaluationoftilapiaskingelatinasamammaliangelatinreplacerinacidmilkgelsandlow-fatstirredyogurt.JournalofDairyScience,2017,100:3436-3447.
2.ZhihuaPang,HiltonDeeth,SangeetaPrakash,NidhiBansal*.Evaluationofcombinationsofmilkproteinsandgellingpolysaccharidesaspotentialgelatinreplacementsinstirredacidmilkgelsandyogurtusinginstrumentalandsensoryanalysis.JournalofFoodEngineering,2016,169:27-37.
3.ZhihuaPang,HiltonDeeth,NidhiBansal*.Effectofpolysaccharideswithdifferentionicchargeontherheological,microstructuralandtexturalpropertiesofacidmilkgels.FoodResearchInternational,2015,72:62-73.
4.ZhihuaPang,HiltonDeeth,RanjanSharma,NidhiBansal*.Effectofadditionofgelatinontherheologicalandmicrostructuralpropertiesofacidmilkproteingels.FoodHydrocolloids,2015,43:340-351.
5.ZhihuaPang,HiltonDeeth,PeterSopade,RanjanSharma,NidhiBansal*.Rheology,textureandmicrostructureofgelatingelswithandwithoutmilkproteins.FoodHydrocolloids,2014,35:484-493.
6.ZhihuaPang,RuolinXu,YangZhu,HeLi,NidhiBansal*,XinqiLiu*.Comparisonofrheological,tribological,andmicrostructuralpropertiesofsoymilkgelsacidifiedwithglucono-δ-lactoneorculture.FoodResearchInternational,InPress.
7.ZhihuaPang,RuolinXu,TianqiLuo,XianingChe,NidhiBansal*,XinqiLiu*.Physiochemicalpropertiesofmodifiedstarchunderyogurtmanufacturingconditionsanditsrelationtothepropertiesofyogurt.JournalofFoodEngineering,2019,245:11-17.
8.YangZhu,BheshBhandari,ZhihuaPang∗∗,XinqiLiu,SangeetaPrakash∗.Proteinconcentrationandhydrocolloideffectontherheologicalandtribologicalbehaviourofresultingproteinsolution.LWT-FoodScienceandTechnology,2019,100:150-157.