Longteng Zhang

机构：Hainan University · ORCID：0000-0002-3872-9855

发表论文 95 篇 · 总被引 3914 次 · h-index 38

代表论文

• Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation (2025 · Food Chemistry · 被引 23)
• Preparation of myofibrillar protein oleogels by emulsion template method: Application of fat substitute for sponge cakes (2025 · LWT · 被引 23)
• Effect of Thermal Treatment on Gelling and Emulsifying Properties of Soy β-Conglycinin and Glycinin (2024 · Foods · 被引 15)
• Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality (2025 · Food Chemistry Advances · 被引 11)
• Antibacterial mechanism of non-thermal treatments against Pseudomonas putida and their application in tilapia fillets (2025 · Food Research International · 被引 10)
• Decoding “fried egg-like” high internal phase Pickering emulsion interface for precision 3D-surimi foods: From microstructure design to macroscopic fabrication (2025 · Food Hydrocolloids · 被引 6)