Zhen Zhang

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 8

Top Topics

High Temperature

Top Venues

Molecules (Basel, Switzerland)

Food & function

Foods (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Dubing Yang, Yee-Ying Lee, Yuxia Lu, Yong Wang, Zhen Zhang
Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components. Molecules (Basel, Switzerland) 29 (8) (2024)
Rui Xie, Xianwu Peng, Yee Ying Lee, Pengkai Xie, Chin-Ping Tan, Yong Wang, Zhen Zhang
Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance. Journal of the science of food and agriculture (2024)
Dubing Yang, Yee-Ying Lee, Yuxia Lu, Yong Wang, Zhen Zhang
Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components. Molecules (Basel, Switzerland) 29 (8) (2024)
Dubing Yang, Yee-Ying Lee, Yuxia Lu, Yong Wang, Zhen Zhang
Internal Factors Affecting the Crystallization of the Lipid System: Triacylglycerol Structure, Composition, and Minor Components. Molecules (Basel, Switzerland) 29 (8) (2024)
Rui Xie, Yee-Ying Lee, Pengkai Xie, Chin-Ping Tan, Yong Wang, Zhen Zhang
Immobilization of Lipase from Thermomyces Lanuginosus and Its Glycerolysis Ability in Diacylglycerol Preparation. Molecules (Basel, Switzerland) 29 (17) (2024)
Jun Zhou, Yee-Ying Lee, Yilin Mao, Yong Wang, Zhen Zhang
Future of Structured Lipids: Enzymatic Synthesis and Their New Applications in Food Systems. Foods (Basel, Switzerland) 11 (16) (2022)
Zhen Zhang, Wan Jun Lee, Haiyan Zhou, Yong Wang
Effects of chemical interesterification on the triacylglycerols, solid fat contents and crystallization kinetics of palm oil-based fats. Food & function 10 (11) (2019)
Zhen Zhang, Youn Young Shim, Xiang Ma, Huihua Huang, Yong Wang
Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines. RSC advances 8 (22) (2018)