Lei Zhou

机构：Nanchang University, Beijing General Research Institute of Mining and Metallurgy, State Key Laboratory of Food Science and Technology, Hunan Agricultural University · ORCID：0000-0002-6387-611X

发表论文 77 篇 · 总被引 2629 次 · h-index 29

代表论文

Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology (2024 · Food Hydrocolloids · 被引 36)
Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing (2024 · Ultrasonics Sonochemistry · 被引 34)
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective (2025 · Comprehensive Reviews in Food Science and Food Safety · 被引 29)
Fabricating cellulose nanocrystals from passion fruit peel to enhance the properties of electrospun zein/poly(ethylene oxide) nanofibrous films (2025 · Food Hydrocolloids · 被引 23)
Enhancing meat emulsion gels with soy protein fibril and red palm oil Pickering emulsions: The role of emulsification techniques in chicken fat substitution (2025 · LWT · 被引 22)
Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure (2024 · Ultrasonics Sonochemistry · 被引 20)