Overview
Background
Jia is a postdoctoral researcher at the School of Chemical Engineering (since 2024). She leads research projects that involve developing characterization methods and models for food and beverages, utilizing chemical engineering principles to optimize food processing and consumption. She specializes in designing and applying methods to support the development of innovative food composites, gels, and suspensions using plant-based ingredients. Her work includes leveraging structural analysis, rheology, colloid and interfacial science, sensory evaluation, digestion studies, and biochemistry to create functional and sustainable food products.
Availability
- Dr Jia Zhao is:
- Available for supervision
Research impacts
My research develops plant-based food products that promote health, sustainability, and functionality.
- Plant-Based Foods: Developing innovative food composites, gels, and suspensions using plant-based ingredients to create sustainable food options.
- Food Structure: Applying structural analysis, rheology, colloid and interfacial science, sensory evaluation, digestion studies, and biochemistry to design functional food products.
- Food Processing: Collaborating with industry partners to optimize food processing for the Australian market.
Works
Search Professor Jia Zhao’s works on UQ eSpace
2024
Journal Article
Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels
Zhao, Jia, Ni, Dongdong, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2024). Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels. Food Hydrocolloids, 151 109849, 109849. doi: 10.1016/j.foodhyd.2024.109849
2022
Journal Article
Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment
Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment. Current Research in Food Science, 5, 653-664. doi: 10.1016/j.crfs.2022.03.012
Supervision
Availability
- Dr Jia Zhao is:
- Available for supervision
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Media
Enquiries
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