1) Processing effects on the characteristics of oat protein solutions: The role of enzymatic treatment and pH-shifting with mild heating. Suryamiharja A, Gong X, Wang M, Solval KM, Zhou H. Grain & Oil Science and Technology, 2026, 9(1):1-10. https://doi.org/10.1016/j.gaost.2025.12.002
2) Heating and neutralization significantly impact pH-shifting treatment: A case study on oat protein isolate. Suryamiharja A, Gong X, Zhou H. International Journal of Biological Macromolecules, 2025, 320:145789. https://doi.org/10.1016/j.ijbiomac.2025.145789
3) Enhancing the efficiency and sustainability of producing curcumin-infused plant-based milk alternatives with a two-in-one post pH-driven processing strategy. Suryamiharja A, Gong X, Akoh CC, Zhou H. Food Frontiers, 2025, 6(2):716-726. https://doi.org/10.1002/fft2.534
4) Development of Plant-Based Milks Through a Post pH-Driven Approach. MS Thesis, University of Georgia, 2025. https://scholar.google.com/citations?user=ybjAAPIAAAAJ
5) Towards more sustainable, nutritious, and affordable plant-based milk alternatives: A critical review. Suryamiharja A, Gong X, Zhou H. Sustainable Food Proteins, 2024, 2(4):250-267. https://doi.org/10.1002/sfp2.1040
6) pH-induced structural changes of crystalline curcumin enhance its encapsulation in emulsions. Gong X, Suryamiharja A, Zhou H. ACS Food Science & Technology, 2024, 4(12):2998-3006. https://doi.org/10.1021/acsfoodscitech.4c00595
7) Protein Showdown: Comparison of Plant-Based and Animal-Based Foods. Zhou H, Suryamiharja A. UGA Cooperative Extension Bulletin B1575. https://fieldreport.caes.uga.edu
8) Oat Okara: A Nutritious Byproduct of Oat Milk Processing. Zhou H, Suryamiharja A. UGA Cooperative Extension Bulletin B1579. https://fieldreport.caes.uga.edu
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