Concepedia
Statistics
Publications
42
Citations
1.4K
H-Index
23
Active since
2013
Affiliations
Jiangnan University(Current)
State Key Laboratory of Food Science and Technology
Shihezi University
Beijing Technology and Business University
Jiangsu University
Lianfu Zhang is an author at Jiangnan University specializing in food science, agriculture, and food chemistry.
Publications per year
2013–2024
An active and pH-responsive film developed by sodium carboxymethyl cellulose/polyvinyl alcohol doped with rose anthocyanin extracts
Yun Wang, Jian Zhang, Lianfu Zhang · Food Chemistry · 2021 · 127 citations
Natural Sciences, Chemistry, Materials Science +16
Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties
Xiaorong Deng, Yigang Ma, Yongdong Lei et al. · Ultrasonics Sonochemistry · 2021 · 111 citations · Full text
Agriculture, Biochemistry, Food Science +16
Salting-out and salting-in: competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties
Hua‐Neng Xu, Yang Liu, Lianfu Zhang · Soft Matter · 2015 · 100 citations
Engineering, Biochemistry, Food Science +17
Anti-fatigue activity of polysaccharide fractions from Lepidium meyenii Walp. (maca)
Jing Li, Qingrui Sun, Qingran Meng et al. · International Journal of Biological Macromolecules · 2016 · 91 citations
Life Sciences, Biochemistry, Carbohydrate Chemistry +14
Study on the mechanism of non-covalent interaction between rose anthocyanin extracts and whey protein isolate under different pH conditions
Yun Wang, Jian Zhang, Lianfu Zhang · Food Chemistry · 2022 · 83 citations
1–5 of 42