College of Biological and Food Engineering,Anhui Polytechnic University - China
Author Profile
Scopus
🎓 Early Academic Pursuits
Prof. Dr. Guoqiang Zhang's academic journey began with a Bachelor of Science in Agriculture from Tibet University, where his interest in agricultural sciences and food engineering flourished. He further advanced his expertise by pursuing a Master of Science in Food Science and then a Ph.D. in Food Science from Northwest Agriculture and Forestry University. His academic foundation laid a robust groundwork for his future contributions to food biotechnology and food physical chemistry.
💼 Professional Endeavors
Dr. Zhang's career has been marked by progressive roles in academia and industry. Beginning as an Assistant Professor at Tibet University, he rose to the ranks of Lecturer and Associate Professor before joining Anhui Polytechnic University as a Professor. Currently, as the Vice Dean of the College of Biological and Food Engineering and the General Manager of Wuhu Green Food Industry Research Institute Co. Ltd., he bridges academic research with practical industry applications, fostering innovation in food physical chemistry and agricultural product development.
🔬 Contributions and Research Focus
Prof. Zhang is a leader in the fields of food biotechnology, the functional development of agricultural products, and the resource utilization of waste. His focus on food physical chemistry has resulted in over 20 research papers published as the first or corresponding author in prestigious journals. His studies explore innovative ways to enhance the functionality of food products and sustainable practices in utilizing agricultural waste, significantly contributing to food science and environmental sustainability.
🌍 Impact and Influence
Recognized as one of the high-level talents introduced by Anhui Province, Prof. Zhang has made a considerable impact in his field. His selection as one of Anhui Polytechnic University’s “Zhongjiang Scholars” underscores his influence and leadership in academic and professional circles. His work in food physical chemistry has not only advanced theoretical understanding but also provided practical solutions for improving food quality and waste management.
🏆Academic Cites
Prof. Zhang’s research has earned widespread academic recognition, with numerous citations highlighting the relevance and applicability of his work. His contributions to food biotechnology and food physical chemistry are frequently referenced by researchers exploring similar themes, emphasizing his role as a thought leader in these domains.
🌟 Legacy and Future Contributions
Prof. Zhang's legacy is defined by his dual commitment to teaching and research. As a Ph.D. supervisor, he mentors the next generation of food scientists, ensuring the continuity of innovation in food biotechnology and chemistry. Looking forward, his contributions will likely include groundbreaking advancements in food physical chemistry, particularly in developing functional foods and sustainable agricultural practices, positioning him as a cornerstone in his field.
📝Food Physical Chemistry
Prof. Dr. Guoqiang Zhang’s research in food physical chemistry integrates cutting-edge science with practical applications to enhance food functionality and sustainability. His studies in food physical chemistry have set benchmarks in agricultural product development and waste utilization. By advancing the principles of food physical chemistry, he continues to influence the global food science community, contributing to both academic and practical domains.
Notable Publication
📝Transcriptomic Analyses Reveal the Mechanism by Which Different Light Qualities and Light Duration Induce Anthocyanin Biosynthesis in ‘Kyoho’ Grapes
Authors: Sun, W., Yan, Y., Muhammad, Z., Zhang, G.
Journal: Horticulturae
Year: 2024
Citations: 1
📝Revealing the Effects of Zinc Sulphate Treatment on Melatonin Synthesis and Regulatory Gene Expression in Germinating Hull-Less Barley through Transcriptomic Analysis
Authors: Guo, Y., Zhang, G., Li, Z., Sun, W., Jiang, X.
Journal: Genes
Year: 2024
Citations: 0
📝Effects of Zinc Sulfate Stress on Functional Components and Antioxidant Capacity of Germinating Barley
Authors: Xu, N., Tao, J., Zhang, L., Zhang, G.
Journal: Food and Fermentation Industries
Year: 2024
Citations: 1
📝Purification and Structural Identification of Hypoglycemic Peptide from Highland Barley Protein and Hypoglycemic and Antioxidant Activity in vitro
Authors: Tao, J., Zhang, L., Xu, N., Zhu, X., Zhang, G.
Journal: Journal of the Chinese Cereals and Oils Association
Year: 2023
Citations: 1
📝Response of Salt Stress Resistance in Highland Barley (Hordeum vulgare L. var. nudum) through Phenylpropane Metabolic Pathway
Authors: Xue, Z.L., Wang, B.S., Qu, C.Y., Zhao, M., Zhao, S.G.
Journal: PLoS ONE
Year: 2023
Citations: 4
📝Quantitative Proteomics Analysis Reveals the Anthocyanin Biosynthetic Mechanism in Barley
Authors: Zhang, G., Liu, D., Wang, H.
Journal: Journal of Cereal Science
Year: 2023
Citations: 0