ZHANG Quanfeng graduated from Heilongjiang Bayi Agricultural Reclamation University in June 2017 with a Bachelor of Engineering degree in Food Science and Engineering. In June 2020, he graduated from Shenyang Normal University with a Master of Engineering degree in Biochemical Engineering. In August 2020, he joined the Food Science and Processing Research Center at Shenzhen University as a research assistant.

Master's Thesis: Construction and Application of Quinoa Starch/Chitosan Complex-Stabilized Pickering Emulsions. This research investigated the preparation of pH-responsive Pickering emulsions by grafting sensitive monomers onto starch molecular chains, and explored the targeted delivery characteristics of pH-responsive Pickering emulsions for functional active factors. In addition, during my master's studies, I mainly focused on extrusion puffing related to high-moisture plant proteins, reconstituted rice, instant rice paste, and breakfast porridge.

Research Interests: Texture and structural characteristics of high-moisture plant proteins during extrusion, fiber formation patterns, and their transformation and application in the food industry.

1. Zhigang Xiao, Quanfeng Zhang, Qingyu Yang*. pH-Responsive Pickering Emulsion stabilized by quinoa starch-chitosan complexes for Controlled Delivery of resveratrol. Submitted to Food Chemistry.

2. Xiao Zhigang, Zhang Quanfeng. Study on the mechanism of beet pectin regulating starch gel formation. Food Science and Technology, 2019, 44(10): 283-288.

Patent Applications:

Xiao Zhigang, Zhang Quanfeng. Preparation method of small-particle amylose-DHA/resveratrol inclusion complex. Application No.: CN201810034037.4.

Xiao Zhigang, Duan Yumin, Zhang Quanfeng. A method for improving the extraction rate of cereal starch through extrusion puffing synergistic with alkali method. Application No.: CN201811170705.2.

Xiao Zhigang, Yang Qingyu, Zhang Quanfeng. A method for preparing no-wash mixed grain instant nutritious rice and a method for producing instant rice. Application No.: CN201811170704.8.

Technology Transformation of Processing Technology for Balanced Nutritional Convenience Foods from Specialty Grains, Shenyang Municipal Young and Middle-aged Scientific and Technological Talents Project, Z18-5-019, 2018/01-2019/12, 1 million RMB, Participant;

Research on Key Technologies and New Product Innovation in Potato Staple Food Manufacturing, Liaoning Provincial Specially Appointed Professor Project, 2017/01-2019/12, 600,000 RMB, Participant.