Zee Haque

Zee Haque

Professor

Resume

  • Office:  203 Herzer Bldg.
  • Email:   zh5@msstate.edu
  • Phone:   662-325-3200
Mailing Address:
Box 9805
945 Stone Blvd.
Mississippi State, MS 39762

Education:
  • Post Doctoral, Cornell University
  • Ph.D., Kyoto University, Japan
  • M.Sc., Dhaka University, Bangladesh
  • B.Sc., Biochemistry, Dhaka University, Bangladesh
Research/Extension Areas
  • Food protein chemistry and functionality
  • Food microbiology and safety
  • Food processing and unit operation
  • Product-development and safety verification
Courses Taught:
  • FNH/BCH 4252/6253: Nutritional Biochemistry of Foods
  • FNH 4293/6293: Vitamins, Minerals and Supplements
  • FNH 1003: Introduction to Vitamins and Supplements
Memberships:
  • American Dairy Science Association
  • Food System Functionality Association
  • Institute of Food Technologists
  • Japan Society for Bioscience, Biotechnology and Biochemistry
  • Mississippi Academy of Science
Selected Publications
  • Wu, Y., S. Chang, R. Nannapaneni, Z. Haque, R. Coker, B. Mahmoud. 2016. The efficacy of x-ray doses on murine norovirus-1 (MNV-1) in pure culture, half-shell oyster, salmon sushi, and tuna sala. Food Control 64:77-80. Download
  • Haque, Z.Z., G.L. Bohoua. 2015. Influence small amphiphiles on aqueous dispersions of Β-lactoglobulin A and bovine serum albumin: (1) intermolecular interactions. Food and Nutrition Science 2015(6):1126-1133. Download
  • Haque, Z.Z., G.L. Bohoua. 2015. Influence small amphiphiles on aqueous dispersions of Β-lactoglobulin A and bovine serum albumin: (2) surface energy and emulsifying properties. Food and Nutrition Science 2015(6):1141-1147. Download
  • Mukherjee, D., Z.Z. Haque. 2015. Efficacy of sweet whey containing final dips in reducing protein oxidation in retail-cut cubed beefsteak. Annals. Food Science and Technology 2015(16):85-89. Download
  • Zhang, X., Z.Z. Haque. 2015. Generation and stabilization of whey based monodispered nanoemulsions using ultra-high pressure homogenization and small amphipathic coemulsifier combinations. Journal of Agricultural and Food Chemistry 63 (45):10070-10077. Download
  • Weerasinghe, S., J.B. Williams, D. Mukherjee, W.B. Mikel, and Z.Z. Haque. 2013. Quality and sensory characteristics of cubed beef steak dipped in edible protective solutions of thermized cheddar whey. Journal of Food Quality 36(2):77-90. Download
  • Haque, Z.Z., K. Suh, R.R. Ansari, W.B. Mikel. 2012. Association tendency of heated milk proteins. Milk Science International 67(2):134-137.
  • Haque, Z.Z., G.L. Bohoua, J.B. Williams, W.B. Mikel. 2010. Influence of whey peptides on the surface activity of ?-casein and β-lactoglobulin A. International Journal of Dairy Technology 63(2):190-196. Download
  • Haque, Z.Z., J.H. Shon, and J.B. Williams. 2009. Efficacy of sour whey as a shelf-life enhancer: Use in antioxidative edible coatings of beef steak. Journal of Food Quality 32(3):381-397. Download
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