Research output per year
Research output per year
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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.
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Nieuwe technologieën: digitaliseren van 3D-foodprinting
Ma, Y., Chauhan, A. & Zhang, L., Apr 2023, In: Voedingsindustrie : vakblad. 30, 3, p. 40-43Research output: Contribution to journal › Article › Professional
Open Access -
On the importance of cooling in structuring processes for meat analogues
Köllmann, N., Schreuders, F. K. G., Zhang, L. & van der Goot, A. J., Aug 2023, In: Journal of Food Engineering. 350, 111490, 8 p.Research output: Contribution to journal › Article › Academic › peer-review
Open Access -
Asparagus waste streams to aroma-rich vegetable flavourings (The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus on its physical and aroma properties).
Pegiou, E., Siccama, J. W., Eijkelboom, N. M., Zhang, L., Mumm, R., Schutyser, M. A. I. & Hall, R. D., 1 Feb 2022, Proceedings of the 16th Weurman Flavour Research Symposium. Guichard, E. & Le Quéré, J. L. (eds.). p. 213-216Research output: Chapter in Book/Report/Conference proceeding › Conference paper › Academic › peer-review
Open Access -
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
Open Access15 Citations (Scopus) -
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 Access13 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 Printed Personal Foods for the Future” and International Seminar on 3D Food Printing Technology, title 3D printing of cereal-based food structure
Lu Zhang (Speaker)
10 Sep 2021Activity: Talk or presentation › Oral presentation › Academic
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Computer vision applications to monitor and calibrate extrusion-based 3D food printing
Yizhou Ma (Speaker), Maarten Schutyser (Speaker), Remko Boom (Speaker) & Lu Zhang (Speaker)
1 Nov 2021 → 4 Nov 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
Press/Media
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Joanne Siccama, WUR: ‘Sproeidrogen aspergestengel geeft aromatisch poeder’
Joanne Siccama, Maarten Schutyser, Lu Zhang & Irini Pegiou
16/12/22
1 Media contribution
Press/Media: Expert Comment › Professional
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PlantPromise/ Understanding structure formation in extrusion for meat analogue application.
Köllmann, N., van der Goot, A. J. & Zhang, L.
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