Pang Zhihua Title: Associate Professor Mentor Type: Master Main Courses: Undergraduate: food packaging; food navigation; food storage and preservation. Postgraduate: food processing and development. Main research areas: Research on the physical and sensory properties of food products, mainly on gel-based and liquid foods based on dairy/soy proteins. Major scientific research projects undertaken: 1. Project funded by the excellent talents of the Beijing Organization Department: a study on the gel kinetics of soy milk yogurt and the mechanism of stabilizer action. 2. General project of Science and Technology of the Beijing Municipal Education Commission: research on the mechanism of action of hydrocolloids on the smoothness of soy yogurt based on the characteristics of physical properties. Representative papers published: 1. Pang Z, Bourouis I, Sun M, et al. Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions. Int J Biol Macromol. Jun 1 2022;209(Pt B):2061-2069. 2. Li B, Gu W, Bourouis I, et al. Lubrication behaviors of core-shell structured particles formed by whey proteins and xanthan gum. Food Hydrocolloids. 2022;127.