Research output per year
Research output per year
Fingerprint
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 members have published prior to their WUR affiliation, it is possible that the publication overview, Fingerprint and network diagram are incomplete.
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Digitalisation and Artificial Intelligence for sustainable food systems
Marvin, H. J. P., Bouzembrak, Y., van der Fels-Klerx, H. J., Kempenaar, C., Veerkamp, R., Chauhan, A., Stroosnijder, S., Top, J., Simsek-Senel, G., Vrolijk, H., Knibbe, W. J., Zhang, L., Boom, R. & Tekinerdogan, B., Feb 2022, In: Trends in Food Science and Technology. 120, p. 344-348 5 p.Research output: Contribution to journal › Article › Academic › peer-review
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Formulated food inks for extrusion-based 3D printing of personalized foods: a mini review
Ma, Y. & Zhang, L., Apr 2022, In: Current Opinion in Food Science. 44, 100803.Research output: Contribution to journal › Article › Academic › peer-review
Open Access2 Citations (Scopus) -
Effect of Shear Treatment during Cooling on Structure Formation of a Pea Protein Isolate-Wheat Gluten blend in High Temperature Shear Cell
Köllmann, N., Schreuders, F. K. G., Zhang, L. & van der Goot, A. J., Oct 2021.Research output: Contribution to conference › Poster
Open Access -
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. 1-10Research output: Contribution to journal › Article › Academic › peer-review
Open Access9 Citations (Scopus) -
Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling
Ma, Y., Schutyser, M. A. I., Boom, R. M. & Zhang, L., 2021, In: Innovative Food Science and Emerging Technologies. 73, 102764.Research output: Contribution to journal › Article › Academic › peer-review
Open Access3 Citations (Scopus)
Activities
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Effect of Shear Treatment during Cooling on Structure Formation of a Pea Protein Isolate-Wheat Gluten blend in High Temperature Shear Cell
Nienke Köllmann (Speaker), Floor Schreuders (Contributor), Lu Zhang (Contributor) & Atze Jan van der Goot (Contributor)
7 Oct 2021Activity: Talk or presentation › Oral presentation › Academic
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3D Food Printing Research in the Netherlands
Lu Zhang (Speaker)
17 Feb 2021Activity: Talk or presentation › Public lecture/debate/seminar › Academic
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3D Printing of Foods with Desired Functionality towards Personalised Nutrition
Lu Zhang (Speaker), Martijn Noort (Speaker) & Maarten Schutyser (Speaker)
2019Activity: Talk or presentation › Oral presentation › Other
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3D printing of foods with added functionality – Examples of cheese-like products and probiotic cookies
L. Zhang (Speaker)
2018Activity: Talk or presentation › Oral presentation › Other
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3D printing of food structures containing Lactobacillus plantarum WCFS1
L. Zhang (Speaker)
2018Activity: Talk or presentation › Oral presentation › Other
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PrintYourFood: Composition-Texture Decoupling.
Venkatachalam, A., Schutyser, M. & Zhang, L.
1/11/21 → …
Project: PhD
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PlantPromise/ Understanding structure formation in extrusion for meat analogue application.
Köllmann, N., Zhang, L. & van der Goot, A. J.
26/10/20 → …
Project: PhD
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Valorisation of Agro-Food By-streams for Food Applications
Lu, Y., Schutyser, M. & Zhang, L.
1/10/20 → …
Project: PhD