Lu Zhang

机构：Shandong University of Technology, Nanjing Agricultural University, Qingdao Agricultural University, Nanjing Forestry University, Chinese Academy of Sciences, Beijing Forestry University, Technical Institute of Physics and Chemistry, Hangzhou Dianzi University, Jiangxi Normal University · ORCID：0000-0003-0800-4762

发表论文 179 篇 · 总被引 4050 次 · h-index 37

代表论文

Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat (2024 · LWT · 被引 29)
Improving solubility of rice protein powder by modifying its physicochemical properties by ultrasound-assisted protein-glutaminase (2024 · Food Chemistry · 被引 14)
Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch (2024 · Food Chemistry · 被引 14)
Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup (2025 · Food Chemistry X · 被引 12)
Extraction, phytochemicals characterization, in vivo and in vitro anti-diabetic ability of non-extractable polyphenols from Undaria pinnatifida (2024 · Food Research International · 被引 10)
MOF-Derived Catalytic Interfaces for Low-Temperature Chemiresistive VOC Sensing in Complex Backgrounds (2025 · Chemosensors · 被引 8)