Zi (David) Teng, PhD

Departments of Nutrition and Food Science
University of Maryland College Park
College Park, MD, 20742, USA


Dr. Zi Teng received his PhD in Nutrition and Food Science at University of Maryland College Park in 2014. His research been mainly focused on protein chemistry and biopolymer-based encapsulating systems. In specific, he is working on the development of novel encapsulating and delivery systems(nanoparticles, nanoemulsions, and hydrogels) using food-derived proteins and polysaccharides, followed by the assessment of their structural properties, digesting and drug releasing profile, andcellular uptake. He has published over 30 research papers, book chapters, and academic conference proceedings.

Research Interest

His research interests include protein chemistry, biopolymer-based nanoparticles and nanoemulsions, nano-encapsulation, controlled release, targeted delivery, cell study.

Scientific Activities

• 2014 Ann G. Wylie Dissertation Fellowship by University of Maryland
• 2013 Merit Fellow awarded by the Department of NFSC, University of Maryland
• 2013 ACS Travel Award by Chemists’ Society of Washington
• 2011&12 Poster competition winner for AGNR Open House
• 2011 Jacob K. Goldhaber Travel Grant
• 2010 Dean’s Fellowship by University of Maryland
• 2010 Robert A. Facchina Endowment by University of Maryland


• 2013 246th ACS National Meeting (posters presented)
• 2012 43rd ACS Middle Atlantic Regional Meeting (poster presented)
• 2011&12 Institute of Food Technologists Annual Meetings (posters presented)
• 2011&12 UMD AGNR Open House (posters presented)
• 2011&12 UMD NFSC Research Day (posters presented)
• 2008 14th World Congress of Food Science and Technology (poster presented)
• 2007 International Symposium & Workshop on Functional Foods and Nutraceuticals



1. Teng Z, Li Y, Wang Q. Insight into Curcumin-loaded Beta-lactoglobulin Nanoparticles: Nutraceutical Incorporation, Particle Disintegration and Releasing Profiles. Journal of Agricultural and Food Chemistry. 2014; 62 (35): 8837-8847.doi: 10.1021/jf503199g.
2. Li Y, Teng Z, Parkin K,et al. Identification of bioactive metabolites dihydrocanadensolide, kojic acid and vanillic acid in soy sauce using GC-MS, NMR Spectroscopy and single crystal X-ray diffraction. Journal of Agricultural and Food Chemistry. 2014; 62 (33): 8392–8401. doi: 10.1021/jf502159m.
3. Li Y, Teng Z, Wang Q. Enhancement of aqueous stability of allyl isothiocyanate using nanoemulsions prepared by emulsion inversion point method. Journal of Colloid and Interface Science. 2014;
4. Teng Z, Li Y, Niu Y, Xu Y, Yu L, Wang Q. Cationic Beta-lactoglobulin Nanoparticles as a Bioavailability Enhancer: Comparison between Ethylenediamine and Polyethyleneimine as Cationizers. Food Chemistry. 2014; 159, 333-342. doi: 10.1016/j.foodchem.2014.03.022.
5. Teng Z, Li Y, Luo Y, Zhang B, Wang Q. Cationic Beta-lactoglobulin Nanoparticles as a Bioavailability Enhancer: Protein Characterization and Particle Formation. Biomacromolecules. 2013; 14 (8): 2848-2856. doi: 10.1021/bm4006886.
6. Teng Z, Luo Y, T Wang, Zhang B, Wang Q . Development and Application of Nanoparticles Synthesized with Folic Acid-Conjugated Soy Protein. Journal of Agricultural and Food Chemistry. 2013; 61 (10): 2556–2564. doi: 10.1021/jf4001567.
7. Teng Z, Luo Y, Wang Q . Carboxymethyl Chitosan-Soy Protein Complex Nanoparticles for the Encapsulation and Controlled Release of Vitamin D3. Food Chemistry. 2013; 141(1): 524-532. doi: 10.1016/j.foodchem.2013.03.043.
8. Luo Y, Teng Z, T Wang, Wang Q. The cellular uptake and transport of zein nanoparticles: Effect of sodium caseinate. Journal of Agricultural and Food Chemistry. 2013; 61 (31): 7621-7629. doi: 10.1021/jf402198r.
9. Luo Y, Teng Z, X Wang, Wang Q. Development of carboxymethyl chitosan hydrogel beads in alcohol-aqueous binary solvent for nutrient delivery applications. Food Hydrocolloids . 2013; 31, 332-339.
10. Luo Y, Wang T, Teng Z, P Chen, J Sun, Wang Q . Encapsulation of indole-3-carbinol and 3, 3- diindolylmethane in zein/carboxymethyl chitosan nanoparticles with controlled release property and improved stability. Food Chemistry. 2013; 139(1): 224-230.
11. Y Yuan, Z Wan, Yin S, et al . Formation and dynamic interfacial adsorption of glycinin/chitosan soluble complex at acidic pH: Relationship to mixed emulsion stability. Food Hydrocolloids. 2013; 3: 85-93. doi: 10.1016/j.foodchem.2013.01.113.
12. Teng Z, Luo Y, Wang Q. Nanoparticles Synthesized from Soy Protein: Preparation, Characterization, and Application for Nutraceutical Encapsulation. Journal of Agricultural and Food Chemistry. 2012; 60 (10): 2712-2720. doi: 10.1021/jf205238x.
13. Teng Z, Wang Q. Extraction, identification and characterization of the water‐insoluble proteins from tobacco biomass. Journal of the Science of Food and Agriculture. 2012; 92: 1368–1374. doi: 10.1002/jsfa.4708.
14. Luo Y, Teng Z, Wang Q. Development of zein nanoparticles coated with carboxymethyl chitosan for encapsulation and controlled release of vitamin D3. Journal of Agricultural and Food Chemistry . 2012; 60 (3): 836-843. doi: 10.1021/jf204194z.
15. Wu N, Yang X, Teng Z, Yin S, Zhu J, Qi J. Stabilization of soybean oil body emulsions using κ, ι, Lamda-carrageenan at different pH values. Food Research International. 2011; 44 (4): 1059-1068.
16. Wu N, Wang L, Yang X, Yin S, Teng Z, Zheng E. Comparison of Flavor Volatiles and Some Functional Properties of Different Soy Protein Products. Journal of the American Oil Chemists Society. 2011; 88 (10): 1621-1631.
17. C Liu, Teng Z, Q Lu, et al. Aggregation kinetics and Z-potential of soy protein during fractionation. Food Research International. 2011; 44 (5): 1392-1400 .
18. C Liu, Teng Z, Yang X, et al. Characterization of Soybean Glycinin and BETA-Conglycinin Fractionated by Using of Mg2+ instead of Ca2+. Journal of Shaanxi University of Science & Technology (Natural Science Edition). 2010; 3: 008.
19. Teng Z, C Liu, XQ Yang, L Li, C Tang, Y Jiang . Fractionation of Soybean Globulins Using Ca2+ and Mg2+: A Comparative Analysis. Journal of the American Oil Chemists Society. 2009; 86 (5): 409-417.
20. Huang K, T Zheng, Li J, Teng Z, D Yuan. Antinutritional and anticarcinogenic effects of phytic acid and trypsin inhibitor in soybean. China Oils and Fats. 2008; 12: 008.
21. Tang C, Teng Z, Wang X, Yang X. Physicochemical and functional properties of hemp (Cannabis sativa L.) protein isolate. Journal of Agricultural and Food Chemistry. 2006; 54 (23): 8945-8950.