朱扬，男，1990年3月生，浙江省温岭人，博士。2019年12月毕业于昆士兰大学农业与食品学院，获食品科学专业博士学位。2020年2月起任职于浙江工商大学食品与生物工程学院，主要从事口腔摩擦、食品物性、食品感官、食品口腔加工等领域的研究。

代表性论文：

1. Zhu, Y., Bhandari, B., & Prakash, S. (2020). Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture. International Dairy Journal, 104794.

2. Zhu, Y., Bhandari, B., & Prakash, S. (2019). Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids, Food Hydrocolloids, 89, 874-884.

3. Zhu, Y., Bhandari, B., Pang, Z., Liu, X., & Prakash, S. (2019). Protein concentration and hydrocolloid effect on the rheological and tribological of resulting protein solution. LWT-Food Science and Technology, Volume 100, Pages 150-157.

4. Zhu, Y., Bhandari, B., & Prakash, S. (2018). Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products. Food Hydrocolloids, 84, 292-302.

5. Liu, L.*, Meng, Y., Dai, X., Bhandari, B., Chen, K., Zhu, Y.* (共同通讯), & Prakash, S.* (2019), 3D Printing Complex Egg White Protein Objects: Properties and Optimization. Food Bioprocess Technology, 12 (2), 267–279.

6. Zhu, Y., Ma, Y., Lu, M., Zhang, Y., Li, A., Liang, X., & Li, J. (2019). Efficient production of human norovirus-specific IgY in egg yolks by vaccination of hens with a recombinant vesicular stomatitis virus expressing VP1 protein. Viruses, 11(5), 444.

7. Nguyen, P., Zhu, Y., & Prakash, S. (2020). Tribological properties of liquid milk and dairy fat structured products. Dairy Fat Products and Functionality. Springer

联系方式：

地址：浙江省杭州市江干区学正街18号贝因美楼425室

邮箱：zhuyang@zjgsu.edu.cn