Professor; PhD supervisor
Education background:
BSc, Animal Nutrition, Henan Agriculture University, 1997.9-2001.7
MSc, Animal Nutrition, Fujian Agricultural University, 2001.9-2004.7
PhD, Food Science, Jiangnan University, 2005.9-2009.12
Research Interests:
Seafood processing, livestock product processing, food colloids
Overseas Experiences:
From May 2015 to June 2016, with financial support from the China Scholarship Council, I served as a visiting scholar at the Teagasc Food Research Centre, Department of Agriculture, Food and the Marine of Ireland
Selection of Publications:
1. Guohua Hou; Yi Han; Fuzhen Zhou; Li Yuan; Zhongai Zou; Longtao Zhang; Baodong Zheng; Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception, Food Chemistry, 2025,470, 142706.
2. Guohua Hou; Yunyi Liu; Liping Zhang; Yi Han; Fuzhen Zhou; Zhigang Zhang; Longtao Zhang; Soy protein isolate emulsion microgel particles for encapsulating oil, Journal of Food Engineering, 2024,371, 111993.
3. Rikuan Yu; Meixia Zheng; Fuzhen Zhou; Guohua Hou; Zhongai Zou; Song Miao; Longtao Zhang; Baodong Zheng; SPI/SA microgels prepared by phase separation improved the water retention and sensory perception of low-salt pork gels, Food Hydrocolloids, 2024,156, 110370.
4. Pei Zhang; Meixia Zheng; Guohua Hou; Fuzhen Zhou; Kaibo Deng; Song Miao; Longtao Zhang; Baodong Zheng; Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder, Journal of Agricultural and Food Chemistry,2024, 72(50), 28157-28166.
5. Fuzhen Zhou; Liping Zhang; Meixia Zheng; Yi Han; Rikuan Yu; Guohua Hou; Longtao Zhang; Baodong Zheng; Effects of calcium sulfate on soy protein isolate-based emulsion microgels, LWT, 2024,205, 116562.
Research Projects:
Ministry of Science and Technology of China, sub-project of the National Key Research and Development Program, 2022YFD2101305, Research on key technologies for the manufacture of salt-reducing food preservatives and development of new colloids, 2022-11-01-2026-10-01, CNY950,000, in progress, PI
Email:zlongtao@fafu.edu.cn