Renzhao Zhang

机构：Jilin University, Jilin Jianzhu University

发表论文 17 篇 · 总被引 340 次 · h-index 10

代表论文

• Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil (2022 · Food Hydrocolloids · 被引 60)
• Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel (2024 · Food Hydrocolloids · 被引 57)
• Heteroprotein complex coacervation of ovalbumin and lysozyme: Phase behavior, microstructure and processing properties (2023 · Food Hydrocolloids · 被引 46)
• Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics (2024 · International Journal of Biological Macromolecules · 被引 29)
• Substitution of sucrose by erythritol in angel cake: Effect on protein foaming, baking performance and digestion properties (2023 · International Journal of Biological Macromolecules · 被引 27)
• Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement (2024 · Food Chemistry · 被引 26)