Zijian Zhi
PhD student
Zijian Zhi received a MSc degree in Food Engineering in 2017 from Zhejiang University in China. Since 2019, he joined Laboratory of Food Technology and Engineering at Ghent University as a PhD student.
Zijian currently focuses on effect of ultrasound on fat crystallization in food industry. The goal of his interdisciplinary research is to explore how ultrasound can modify the crystallization kinetics and affect the structure formulation.
In the past, his work was about the preparation, modification and characterization of ultra-low molecular weight polysaccharides with higher bioactivities, like pectin, fucoidan and heparin, using FT-IR, HILIC-MS, NMR and so on. This research had already applied in health supplements.
Bibliography:
1. Z.J. Zhi, J.H. Li, H.L. Chen, S. Li, H. Cheng, R. Huang, D.H. Liu, X.Q. Ye, R.J. Linhart, S.G. Chen*. Preparation of low molecular weight heparin using an ultrasound-assisted Fenton-system. Ultrasonics Sonochemistry. 2019 (52) 184–192.
2. J. Li, L.N. Zhou, W. Feng, H. Cheng, A.I. Muhammad, X.Q. Ye, Z.J. Zhi*. Comparison of Biogenic Amines in Chinese Commercial Soy Sauces. Molecules 2019, 24, 1522; doi:10.3390/molecules24081522.
3. Z.J. Zhi, H.L. Chen, S. Li, W.J. Wang, R. Huang, D.H. Liu, T. Ding, R.J. Linhart, S.G. Chen*, X.Q. Ye*. Fast preparation of RG-I enriched ultra-low molecular weight pectin by an ultrasound accelerated Fenton process. Scientific Reports. 2015. DOI:10.1038/s41598-017-00572-3.
4. Z.J. Zhi, M.M. Zou, S. Li, J.L. Chen, X.Q. Ye, S.G. Chen*. Rheological and structural characterization of pectin polysaccharides from citrus pulp. Chinese journal of chinese universities. 2017 (37) 1175-1181.
5. J.L. Chen, H. Cheng, D. Wu, R.J. Linhart, Z.J. Zhi, L.F. Yan, S.G. Chen, X.Q. Ye. Green recovery of pectic polysaccharides from citrus canning processing water. Journal of Cleaner Production. 2017 (144) 459-469.
6. W.J. Wang, X.B. Ma, P. Jiang, L.L. Hu, Z.J. Zhi, J.L. Chen, T. Ding, X.Q. Ye, D.H. Liu*. Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food Hydrocolloids. 2016 (61) 730-739.