Lu Zhang

dr.

Assistant Professor, Food Process Engineering

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Dive into the research topics where Lu Zhang is active. These topic labels come from the works of this person. Together they form a unique fingerprint. If staff member(s) published prior to his/her WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.

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17 Article
1 Chapter
1 Abstract
1 Poster
More
- 1 internal PhD, WU

Maltodextrin improves physical properties and volatile compound retention of spray-dried asparagus concentrate
Siccama, J. W., Pegiou, E., Zhang, L., Mumm, R., Hall, R. D., Boom, R. M. & Schutyser, M. A. I., May 2021, In : Food Science and Technology = Lebensmittel-Wissenschaft und Technologie. 142, p. 1-10
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough
Xing, Q., Kyriakopoulou, K., Zhang, L., Boom, R. M. & Schutyser, M. A. I., May 2021, In : LWT. 142, 110931.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds
Romero-Guzmán, M. J., Köllmann, N., Zhang, L., Boom, R. M. & Nikiforidis, C. V., Apr 2020, In : LWT. 123, 109120.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
3 Citations (Scopus)
Impact of conjugation with maltodextrin on rheological properties of sodium caseinate
Zhang, L., Versteege, S., Alting, A. C. & Schutyser, M. A. I., 1 Jun 2020, In : International Dairy Journal. 105, 104660.
Research output: Contribution to journal › Article › Academic › peer-review

Open Access
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
Uribe-Wandurraga, Z. N., Zhang, L., Noort, M. W. J., Schutyser, M. A. I., García-Segovia, P. & Martínez-Monzó, J., 18 Oct 2020, In : Food Bioprocess Technology. 13, p. 2029-2043
Research output: Contribution to journal › Article › Academic › peer-review

6 Oral presentation
3 Participation in or organising a conference

3D Printing of Foods with Desired Functionality towards Personalised Nutrition
Lu Zhang (Speaker), Martijn Noort (Speaker) & Maarten Schutyser (Speaker)
2019
Activity: Talk or presentation › Oral presentation › Other
3D printing of food structures containing Lactobacillus plantarum WCFS1
L. Zhang (Speaker)
2018
Activity: Talk or presentation › Oral presentation › Other
3D printing of food structures containing probiotics
L. Zhang (Speaker)
2018
Activity: Talk or presentation › Oral presentation › Other
3D printing of foods with added functionality – Examples of cheese-like products and probiotic cookies
L. Zhang (Speaker)
2018
Activity: Talk or presentation › Oral presentation › Other
Probiotics Supplemented to bread: Focusing on thermal inactivation during baking
L. Zhang (Speaker)
2017
Activity: Talk or presentation › Oral presentation › Other

1 Finished
3 Active

PlantPromise/ Understanding structure formation in extrusion for meat analogue application.
Köllmann, N., Zhang, L. & van der Goot, A. J.
26/10/20 → …
Project: PhD
Valorisation of Agro-Food By-streams for Food Applications
Lu, Y., Schutyser, M. & Zhang, L.
1/10/20 → …
Project: PhD
Towards Adaptive Extrusion-based 3D Printing of Comnplex Food Systems
Ma, Y., Boom, R. & Zhang, L.
1/08/20 → …
Project: PhD
Exploration of an innovative miniature bread making approach
Zhang, L., Boom, R. & Schutyser, M.
1/09/14 → 17/09/18
Project: PhD