Zhang L - Search Results

1

PBAT/PLA food packaging film containing sodium dehydroacetate-loaded diatomite as an antibacterial agent: Fabrication, water-gas regulation and long-acting antimicrobial mechanism.

Yang S, Shang P, Zhang K, Wang J, Zhang B, Gao X, Waterhouse GIN, Xie J, Zhang L, Xu J. Yang S, et al. Among authors: zhang l, zhang b, zhang k. Food Chem. 2024 Jul 15;446:138880. doi: 10.1016/j.foodchem.2024.138880. Epub 2024 Mar 1. Food Chem. 2024. PMID: 38432140

2

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.

Pu D, Duan W, Huang Y, Zhang L, Zhang Y, Sun B, Ren F, Zhang H, Tang Y. Pu D, et al. Among authors: zhang l, zhang h, zhang y. Food Chem. 2021 Mar 1;339:128078. doi: 10.1016/j.foodchem.2020.128078. Epub 2020 Sep 15. Food Chem. 2021. PMID: 33152871

3

Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality.

Zhang LL, Li MM, Guan EQ, Yang YL, Zhang TJ, Liu YX, Bian K. Zhang LL, et al. Food Chem. 2022 Jul 15;382:132310. doi: 10.1016/j.foodchem.2022.132310. Epub 2022 Feb 2. Food Chem. 2022. PMID: 35149463

4

Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.

Zhang T, Guan E, Yang Y, Zhang L, Liu Y, Bian K. Zhang T, et al. Among authors: zhang l. Food Chem. 2022 Dec 15;397:133567. doi: 10.1016/j.foodchem.2022.133567. Epub 2022 Jul 8. Food Chem. 2022. PMID: 35940090

5

Effect of microwave processing on the nutritional properties and allergenic potential of kiwifruit.

Wang J, Zhang L, Shi J, Vanga SK, Raghavan V. Wang J, et al. Among authors: zhang l. Food Chem. 2023 Feb 1;401:134189. doi: 10.1016/j.foodchem.2022.134189. Epub 2022 Sep 11. Food Chem. 2023. PMID: 36113213

6

Molecular and allergenic properties of natural hemocyanin from Chinese mitten crab (Eriocheir sinensis).

Lu J, Luan H, Wang C, Zhang L, Shi W, Xu S, Jin Y, Lu Y. Lu J, et al. Among authors: zhang l. Food Chem. 2023 Oct 30;424:136422. doi: 10.1016/j.foodchem.2023.136422. Epub 2023 May 19. Food Chem. 2023. PMID: 37229897

7

Selectively extraction of astaxanthin from Haematococcus pluvialis by aqueous biphasic systems composed of ionic liquids and deep eutectic solutions.

Zhang L, Li Y, Gao J. Zhang L, et al. Food Chem. 2024 Feb 15;434:137399. doi: 10.1016/j.foodchem.2023.137399. Epub 2023 Sep 9. Food Chem. 2024. PMID: 37699312

8

Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism.

Zheng R, Zhang L, Sun X, Qiao K, Sun B, Zhang Y. Zheng R, et al. Among authors: zhang l, zhang y. Food Chem. 2024 Dec 15;461:140881. doi: 10.1016/j.foodchem.2024.140881. Epub 2024 Aug 14. Food Chem. 2024. PMID: 39178547

9

Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing.

Pu D, Cao B, Xu Z, Zhang L, Meng R, Chen J, Sun B, Zhang Y. Pu D, et al. Among authors: zhang l, zhang y. Food Chem. 2025 Jan 15;463(Pt 1):141029. doi: 10.1016/j.foodchem.2024.141029. Epub 2024 Aug 31. Food Chem. 2025. PMID: 39241428

10

Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles.

Zhang LL, Guan EQ, Yang YL, Liu YX, Zhang TJ, Bian K. Zhang LL, et al. Food Chem. 2021 Nov 15;362:130170. doi: 10.1016/j.foodchem.2021.130170. Epub 2021 May 21. Food Chem. 2021. PMID: 34091164

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