Longtao Zhang - Concepedia

Author

Longtao Zhang

Fujian Agriculture and Forestry University ORCID

Also Known As

Baodong Zheng, Li, Ximiao, Long-Tao Zhang, Long-tao ZHANG, Long-tao Zhang, Longtao ZHANG, Longtao Zhang, Song Miao, Zhang, Longtao, Zhigang Zhang

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Fujian Agriculture and Forestry University Teagasc - The Irish Agriculture and Food Development Authority Fujian Academy of Agricultural Sciences China Agricultural University State Key Laboratory of Food Science and Technology

About

Longtao Zhang is an author at Fujian Agriculture and Forestry University specializing in engineering, food engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	13	519
2	Biochemistry	7	7	408
3	Health Sciences	5	5	99
4	Medicine	4	4	272
5	Natural Sciences	4	4	324

Longtao Zhang

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry Duanquan Lin, Wei Lü, Alan L. Kelly, Trends in Food Science & Technology	2017	162
Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein Longtao Zhang, Zheng Pan, Kaiqing Shen, Journal of Cereal Science Food ChemistryStructural PropertiesEngineeringBiochemistryPower Ultrasound	2017	136
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum Xiong Yao, Qianru Li, Song Miao, Innovative Food Science & Emerging Technologies Fish Myofibrillar ProteinFood ColloidSonochemistryFood EngineeringUltrasound	2019	132
Characterization of d-tagatose-3-epimerase from Rhodobacter sphaeroides that converts d-fructose into d-psicose Longtao Zhang, Wanmeng Mu, Bo Jiang, Biotechnology Letters BiosynthesisBiotransformationBiochemistryBioenergeticsBiocatalysis	2009	131
Effect of plant protein mixtures on the microstructure and rheological properties of myofibrillar protein gel derived from red sea bream (Pagrosomus major) Duanquan Lin, Longtao Zhang, Runjing Li, Food Hydrocolloids Biopolymer GelRed Sea BreamMyofibrillar Protein GelBiomanufacturingAlternative Protein Source	2019	125
pH-responsive poly (xanthan gum-g-acrylamide-g-acrylic acid) hydrogel: Preparation, characterization, and application Meixia Zheng, Fengli Lian, Yujing Zhu, Carbohydrate Polymers Materials ScienceHydrogelsBiopolymer GelEngineeringSmart Polymer	2019	62
Influence of ultrasound on the rehydration of dried sea cucumber ( Stichopus japonicus ) Longtao Zhang, Xu-Hui Huang, Song Miao, Journal of Food Engineering Stichopus JaponicusFood BiophysicsDried Sea Cucumber	2016	56
The synthesis and characterization of a xanthan gum-acrylamide-trimethylolpropane triglycidyl ether hydrogel Meixia Zheng, Fengli Lian, Xiong Yao, Food Chemistry Biopolymer GelHydrogelsEngineeringPolymer ScienceBiomedical Engineering	2018	54
Curdlan enhances the structure of myosin gel model Qianru Li, Peisen Wang, Song Miao, Food Science & Nutrition MechanobiologyFood ChemistryPolymer ChemistryTissue EngineeringMyosin Gel Model	2019	53
Protective Effects of Alkaloid Compounds from Nelumbinis Plumula on tert-Butyl Hydroperoxide-Induced Oxidative Stress Yong Xie, Yi Zhang, Longtao Zhang, Molecules Nelumbinis PlumulaTotal AlkaloidBiochemistryMedicinePhysiology	2013	51

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