Lu Zhang - Concepedia

Author

Lu Zhang

Jiangxi Normal University ORCID

Also Known As

L ZHANG, Lu ZHANG, Lu Zhang, Z Lu

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Jiangxi Normal University State Key Laboratory of Food Science and Technology Nanchang University Jiang Xi Institute for Drug Control Sichuan Agricultural University

About

Lu Zhang is an author at Jiangxi Normal University specializing in biochemistry, oxidative stress, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	5	5	207
2	Medicine	4	4	150
3	Health Sciences	3	3	70
4	Biomolecular Engineering	3	3	187
5	Engineering	1	1	57

Lu Zhang

Publications

809

Citations

H-Index

Page 1

	Year	Citations
Antioxidant activities and polyphenols of sweet potato (Ipomoea batatas L.) leaves extracted with solvents of various polarities Zhifeng Fu, Zongcai Tu, Lu Zhang, Food Bioscience Food ChemistryFood Bioactive CompoundSweet PotatoAntioxidant ActivitiesPhytochemistry	2016	120
Characteristics of fish gelatin-anionic polysaccharide complexes and their applications in yoghurt: Rheology and tribology Tao Huang, Zongcai Tu, Xin-Chen Shang-Guan, Food Chemistry PolysaccharideFood BiophysicsBiomolecular Engineering	2020	85
Determination of the antioxidant capacity of different food natural products with a new developed flow injection spectrofluorimetry detecting hydroxyl radicals Bi‐Yu Tang, Lu Zhang, Yan Geng Talanta Food ChemistryPolyphenolicsBiochemistryMedicineFood Analysis	2004	84
Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic) Yan Shi, Li Cui, Lu Zhang, Food Hydrocolloids HemicelluloseGum ArabicPolysaccharideOctenyl Succinate AnhydrideEmulsion	2016	76
Microbial transglutaminase (MTGase) modified fish gelatin-γ-polyglutamic acid (γ-PGA): Rheological behavior, gelling properties, and structure Zi‐Zi Hu, Xiao‐Mei Sha, Tao Huang, Food Chemistry Biopolymer GelFish Gelatin-γ-polyglutamic AcidEngineeringBiochemistryBiotechnology	2021	57
Promotion of foam properties of egg white protein by subcritical water pre-treatment and fish scales gelatin Tao Huang, Zongcai Tu, Hui Wang, Colloids and Surfaces A Physicochemical and Engineering Aspects Food ChemistryFood ColloidFoam PropertiesAlternative Protein SourceProtein Engineering	2016	45
Influence of dynamic high pressure microfluidization on functional properties and structure of gelatin from bighead carp (<i>Hypophthalmichthys nobilis</i>) scale Xiao‐Mei Sha, Zi‐Zi Hu, Zongcai Tu, Journal of Food Processing and Preservation	2018	45
Inhibition mechanism of α-glucosidase inhibitors screened from Artemisia selengensis Turcz root Shu Wang, Xing Xie, Lu Zhang, Industrial Crops and Products Inhibition MechanismBiochemistryMedicineDrug DiscoveryPhytopharmacology	2019	43
Characterization of Volatile Compounds in Grass Carp<i>(Ctenopharyngodon idellus)</i>Soup Cooked Using a Traditional Chinese Method by GC-MS Jinlin Li, Zongcai Tu, Lu Zhang, Journal of Food Processing and Preservation	2016	33
Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation Jingxing He, Xiaolin Wu, Youfa Xie, International Journal of Biological Macromolecules	2023	28

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