List of Publications
‡: First or co-first author, *: Corresponding author.
Peer-Reviewed Articles in Refereed Journals
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At the University of Georgia as a postdoctoral researcher (2023.10-Now)
2025
14. Gong, X.; Wang, M.; Zhou, H.* Harnessing pH for sustainable and effective synthesis of phenolic compound-loaded nanoparticles directly from raw plants. Food Chemistry 2025, 467, 142327. DOI: https://doi.org/10.1016/j.foodchem.2024.142327. Link
2024
13. Gong, X.; Zhang, Y.; Chen, J.* Likely Overstabilization of Charge–Charge Interactions in CHARMM36m (w): A Case for a99SB-disp Water. The Journal of Physical Chemistry B 2024, 128 (47), 11554–11564. DOI: https://doi.org/10.1021/acs.jpcb.4c04777. Link
12. Gong, X.; Wang, M.; Lu, P.; Zhou, H.* An improved pH-driven method for upcycling polyphenols from plants or byproducts into foods. Foods 2024, 13 (23), 3945. DOI: https://doi.org/10.3390/foods13233945. Link
11. Suryamiharja, A.; Gong, X.; Akoh, C. C.; Zhou, H.* Enhancing the efficiency and sustainability of producing curcumin-infused plant-based milk alternatives with a two-in-one post pH-driven processing strategy. Food Frontiers 2024. DOI: https://doi.org/10.1002/fft2.534. Link
10. Suryamiharja, A.; Gong, X.; Zhou, H.* Towards more sustainable, nutritious, and affordable plant-based milk alternatives: A critical review. Sustainable Food Proteins 2024. DOI: https://doi.org/10.1002/sfp2.1040. Link
9. Gong, X.; Suryamiharja, A.; Zhou, H.* pH-induced structural changes of crystalline curcumin enhance its encapsulation in emulsions. ACS Food Science & Technology 2024. DOI: https://doi.org/10.1021/acsfoodscitech.4c00595. Link
At Univesity of Massachusetts Amherst as a Ph.D. student (2018-2023)
2023
8. Zhang, Y.; Li, S.; Gong, X.; Chen, J.* Toward accurate simulation of coupling between protein secondary structure and phase separation. Journal of the American Chemical Society 2023, 146 (1), 342-357. DOI: https://doi.org/10.1021/jacs.3c09195. Link
2022
7. Zhou, H.; Vu, G.; Gong, X., McClements, D.J.* Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties. ACS Food Science & Technology 2022, 2 (5), 844–851. DOI: https://doi.org/10.1021/acsfoodscitech.2c00016. Link
2021
6. Gong, X.; Zhan, Y.; Cheng, J.* Advanced sampling methods for multiscale simulation of disordered proteins and dynamic interactions. Biomolecules 2021, 11 (10), 1416. DOI: https://doi.org/10.3390/biom11101416. Link
5. Liu, X.; Gong, X.; Cheng, J. Accelerating atomistic simulations of proteins using multiscale enhanced sampling with independent tempering. Journal of Computational Chemistry 2021, 42 (5), 358-364. DOI: https://doi.org/10.1002/jcc.26461. Link
2020
4. Gong, X.; Chiricotto, M.; Liu, X.; Nordquist, E.; Feig, M.; Brooks, C. L.; Chen, J.* Accelerating the generalized born with molecular volume and solvent accessible surface area implicit solvent model using graphics processing units. Journal of Computational Chemistry 2020, 41 (8), 830-838. DOI: https://doi.org/10.1002/jcc.26133. Link
At Xiamen Univesity as a master graduate student (2014-2017)
2017
3. Zhou, C.; Zhang, Y.; Gong, X.; Ying, F.; Su, P.*; Wu, W. Hamiltonian matrix correction based density functional valence bond method. Journal of Chemical Theory and Computation 2017, 13 (2), 627-634. DOI: https://doi.org/10.1021/acs.jctc.6b01144. Link
2016
2. Gong, X.; Chen, Z.; Wu, W.* The application of cholesky decomposition in valence bond calculation. Journal of Computational Chemistry 2016, 37 (23), 2157-2162. DOI: https://doi.org/10.1002/jcc.24442. Link
2015
1. Yuan, Y.; Gong, X.; Wang, H.* The synergistic mechanism of graphene and MoS2 for hydrogen generation: insights from density functional theory. Physical Chemistry Chemical Physics 2015, 17 (17), 11375-11381. DOI: https://doi.org/10.1039/C5CP00011D. Link