Zhan‐Hui Lu - Concepedia

Author

Zhan‐Hui Lu

China Agricultural University ORCID

Also Known As

Lu, Zhan-Hui, Z.-H. Lu, Z.H Lu, Z.H. LU, ZHAN-HUI LU, ZHAN-HUI Lu, ZHANHUI LU, Zhan-Hui Lu, Zhan-hui Lu, Zhanhui Lu

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

China Agricultural University Agriculture and Agri-Food Canada University of Guelph Japan International Research Center for Agricultural Sciences Food Research Institute

About

Zhan‐Hui Lu is an author at China Agricultural University specializing in health sciences, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	21	27	1.4K
2	Engineering	14	15	1K
3	Medicine	3	3	135
4	Public Health	3	3	122
5	Natural Sciences	1	1	28

Zhan‐Hui Lu

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
Physicochemical properties and in vitro starch digestibility of potato starch/protein blends Zhan‐Hui Lu, Elizabeth Donner, Rickey Y. Yada, Carbohydrate Polymers Food ChemistryBiomanufacturingEngineeringHealth SciencesPhysicochemical Properties	2016	220
The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles Zhan‐Hui Lu, LI Li-te, Wei‐Hong Min, International Journal of Food Science & Technology	2005	142
Effect of amylose content and rice type on dynamic viscoelasticity of a composite rice starch gel Zhan‐Hui Lu, Tomoko Sasaki, Yongyu Li, Food Hydrocolloids Dynamic ViscoelasticityBiopolymer GelEngineeringFunctional PropertyMechanical Engineering	2009	119
Debranching of pea starch using pullulanase and ultrasonication synergistically to enhance slowly digestible and resistant starch Zhan‐Hui Lu, Nicholas Belanger, Elizabeth Donner, Food Chemistry BiomanufacturingEngineeringBiotechnologyResistant StarchPolysaccharide	2018	110
<sup>1</sup>H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour Zhan‐Hui Lu, Koushik Seetharaman Cereal Chemistry EngineeringDifferential Scanning CalorimetryFood AnalysisFood BiophysicsAgricultural Economics	2013	86
Reduction of Escherichia coli O157:H7 and Salmonella enteritidis on mung bean seeds and sprouts by slightly acidic electrolyzed water Chunling Zhang, Zhan‐Hui Lu, Yongyu Li, Food Control Microbial HazardMicrobial ContaminationMung Bean SeedsFood MicrobiologyEnvironmental Microbiology	2010	86
EFFECTS OF DRYING METHOD ON PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SOY PROTEIN ISOLATES Xiaozhong Hu, Yongqiang Cheng, Junfeng Fan, Journal of Food Processing and Preservation Functional PropertiesFood AnalysisFood BiophysicsFood ChemistryBioanalysis	2009	84
Effect of preheating temperature and calcium ions on the properties of cold-set soybean protein gel Xin Lu, Zhan‐Hui Lu, Lijun Yin, Food Research International Food ChemistryBiopolymer GelEngineeringFood PhysicCalcium Ions	2010	82
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle Meilan Yuan, Zhan‐Hui Lu, Yongqiang Cheng, Journal of Food Engineering Food ChemistryHealth SciencesFood PhysicSpontaneous FermentationFood Engineering	2007	80
Phenolic Content, Composition, Antioxidant Activity, and Their Changes during Domestic Cooking of Potatoes Xiaoyun Xu, Wende Li, Zhan‐Hui Lu, Journal of Agricultural and Food Chemistry Food ChemistryNutritionAntioxidant ProfilePolyphenolicsFood Bioactive Compound	2009	74

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