Professor | Shanxi University | China
Dr. Guohua Zhang is a distinguished researcher at Shanxi University, Taiyuan, China, recognized for his extensive contributions to food science and biotechnology. With a Dr. Zhang has authored 63 scientific publications that have collectively garnered over 1,350 citations from nearly 1,200 documents, reflecting his influence and recognition in the global research community. His interdisciplinary expertise spans food fermentation technology, microbial biotechnology, functional foods, and food safety systems, with particular focus on the application of lactic acid bacteria, yeast, and molecular imprinting techniques to enhance food quality, safety, and nutritional functionality. Recent works highlight innovative studies on co-fermentation processes for reducing wheat allergenicity, AI-driven and multi-omics-enhanced sourdough fermentation, and advanced sensing methods for detecting food additives, demonstrating his commitment to advancing sustainable and health-oriented food technologies. Dr. Zhang’s collaborative approach is evident from his over 240 international co-authors, underscoring a broad network of interdisciplinary partnerships. His academic output not only contributes to theoretical advancements but also provides practical insights into the industrial optimization of fermentation and food production systems. Through his editorial involvement and contributions to high-impact journals such as Food Chemistry, Journal of Food Composition and Analysis, and Fermentation, Dr. Zhang continues to shape the direction of modern food science research, promoting innovation that bridges scientific rigor, public health, and sustainable industry practices.
Featured Publications
1. Liang, J., Chai, K., Wang, X., Li, J., Zhu, L., & Zhang, G. (2025). From gluten structure to immunogenicity: Investigating the effects of lactic acid bacteria and yeast co-fermentation on wheat allergenicity in steamed buns. Food Chemistry, 492(Pt 1), 145356. https://doi.org/10.1016/j.foodchem.2025.145356
Cited by: 1
2. Yu, Y., Wang, J., Sadiq, F. A., … (2025). Enhancing sourdough fermentation with AI and multi-omics: From natural diversity to synthetic microbial community. Trends in Food Science & Technology, 165, Article 105233. https://doi.org/10.1016/j.tifs.2025.105233
Cited by: 0
3. Zhang, J., Wang, M., She, Y., Jin, F., Jin, M., Wang, J., & Zhang, G. (2025). Molecularly imprinted SERS sensor on paper for benzoic acid detection in rice vinegar. Journal of Food Composition and Analysis, 147, Article 108033. https://doi.org/10.1016/j.jfca.2025.108033
Cited by: 0
4. Liang, J., Chai, K., Wang, X., Li, J., Zhu, L., & Zhang, G. (2025). From gluten structure to immunogenicity: Investigating the effects of lactic acid bacteria and yeast co-fermentation on wheat allergenicity in steamed buns. Food Chemistry, 492, 145356. https://doi.org/10.1016/j.foodchem.2025.145356
Cited by: 1
Dr. Guohua Zhang’s research advances food science through innovative fermentation technologies and microbial engineering to enhance food safety, nutrition, and sustainability. His contributions bridge traditional food biotechnology with modern AI and multi-omics, driving global innovation in functional foods and health-promoting diets.