Lu Zhang
0000-0002-9130-8304
Wageningen UR
40 papers found
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Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough
Printability and Physicochemical Properties of Microalgae-Enriched 3D-Printed Snacks
Impact of conjugation with maltodextrin on rheological properties of sodium caseinate
Controlled oleosome extraction to produce a plant-based mayonnaise-like emulsion using solely rapeseed seeds
Strategies to Retain Volatile Compounds During Convective Drying of Vegetables
Arabinoxylans-enriched fractions: From dry fractionation of wheat bran to the investigation on bread baking performance
Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking
3D printing of cereal-based food structures containing probiotics
Recent developments in functional bakery products and the impact of baking on active ingredients
Survival of encapsulated Lactobacillus plantarum during isothermal heating and bread baking
Gaining insight on spray drying behavior of foods via single droplet drying analyses
Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread
Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods
Thermal inactivation kinetics of β-galactosidase during bread baking
Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics
Viability of Lactobacillus plantarum P8 in Bread during Baking and Storage
Bakery Products of China
Calcium-Aggregated Milk: a Potential New Option for Improving the Viability of Lactic Acid Bacteria Under Heat Stress
A study on Bifidobacterium lactis Bb12 viability in bread during baking
Rheological behavior of agar solution in relation to the making of instant edible bird's nest products
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