Huazhi
Xiao is an associate professor in Tianjin University, China. She received Ph.D
degree from China Agricultural University in 2004. She is the senior member of Tianjin
Institute of Food Science and Technology. She is the reviewer of international
journals, including "Food Science and Technology Research"," Journal
of Chemical & Engineering Data", "Microbiological Research "
etc. Research work at present time focus on the food processing and technology
of fruits and vegetable.

• Food additives
• processing and technology of fruits and vegetable.

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• 5） Zhao X, Zhou ZJ, Han Y, Wang ZZ, Fan J, Xiao HZ*. Isolation and identification of antifungal peptides from Bacillus BH072, a novel bacterium isolated from honey. Microbiological Research, 2013, 168(9): 598-606 .2017
• 4) Tan X, Xiao H, Han Y, Hong X, Cui Q, Zhou Z. Encoded protein from ycbR gene of enterohemorrhagicEscherichia coli O157:H7 associated with adherence to HEp-2 cells. Microbiological Research, 2014,169(11):855-861.2017
• 3) Zhanzhong Wang, Qian Wang, Xiangshan Liu, Wenzhi Fang, Yan Li, and Huazhi Xiao*. Measurement and correlation of solubility of xylitol in binary water+ethanol solvent mixtures between 278.00 K and 323.00K. Korean Journal of Chemical Engineering, 2013, 30(4), 931-936.2017
• 2) Huihui Deng, Shizhong Wang, Zhanzhong Wang, Zhijiang Zhou and Huazhi Xiao*. Effects of enzyme treatments and drying methods on gelatinization and retrogradation of instant rice porridge.Food Science and Technology Research, 2012,18(3):341-349.2017
• 1) Huazhi Xiao, Qian Wang, and Zhanzhong Wang*. Solubility of N-Chloro-4-toluenesulfonamide Sodium and N-Chlorobenzenesulfonamide Sodium in Ethanol, Water, 1-Propanol, and Butan-2-ol. Journal of Chemical & Engineering Data, 2012, 57 (10):2718–2722.2017