Lianfu Zhang

State Key Laboratory Of Food Science And Resources
Wuxi, 214122, China

Last Updated: 09/26/2026

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Found 52 publications

Efficient Conversion of All-E-Lutein Esters to Z-Lutein Esters and Physiological Activities and Physicochemical Properties of Free and Esterified Lutein Isomers.

Efficient Conversion of All-E-Lutein Esters to Z-Lutein Esters and Physiological Activities and Physicochemical Properties of Free and Esterified Lutein Isomers.

Journal: Journal of agricultural and food chemistry

Published: June 24, 2026

Retraction notice to "Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil" [Int. J. Biol. Macromol. 298 (2025) 139959].

Retraction notice to "Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil" [Int. J. Biol. Macromol. 298 (2025) 139959].

Journal: International journal of biological macromolecules

Published: June 27, 2025

Novel comprehensive perspective on Amadori compounds: preparation, multiple roles and interaction with other compounds.

Novel comprehensive perspective on Amadori compounds: preparation, multiple roles and interaction with other compounds.

Journal: Critical reviews in food science and nutrition

Published: April 24, 2025

A novel mayonnaise product rich in cis-lutein with higher bioaccessibility using natural food ingredients and its textural properties, sensory quality and storage stability.

A novel mayonnaise product rich in cis-lutein with higher bioaccessibility using natural food ingredients and its textural properties, sensory quality and storage stability.

Journal: Food chemistry

Published: April 07, 2025

Ultrasound-Assisted Ferritin Extraction from Northern Pike Liver: An Innovative Approach for Chlorogenic Acid Encapsulation with Enhanced Thermal Stability.

Ultrasound-Assisted Ferritin Extraction from Northern Pike Liver: An Innovative Approach for Chlorogenic Acid Encapsulation with Enhanced Thermal Stability.

Journal: Molecules (Basel, Switzerland)

Published: April 03, 2025

Amadori compounds: analysis, composition in food and potential health beneficial functions.

Amadori compounds: analysis, composition in food and potential health beneficial functions.

Journal: Critical reviews in food science and nutrition

Published: December 26, 2024

Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil.

Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil.

Journal: International journal of biological macromolecules

Published: November 08, 2024

Novel insight into Amadori compounds: Fate of Amadori compounds in food supply chain.

Novel insight into Amadori compounds: Fate of Amadori compounds in food supply chain.

Journal: Comprehensive reviews in food science and food safety

Published: November 06, 2024

Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion.

Maillard-derived mung bean protein-peach gum conjugates: A novel emulsifier to improve stability, antioxidants, and physicochemical properties of chia seed oil nanoemulsion.

Journal: Food research international (Ottawa, Ont.)

Published: July 19, 2024

Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes.

Characterization and stability of lycopene-loaded high internal phase emulsion stabilized by ovalbumin-chitosan complexes.

Journal: Food chemistry: X

Published: April 07, 2024

Effects of Low Temperature-Ultrasound-Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value.

Effects of Low Temperature-Ultrasound-Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value.

Journal: Foods (Basel, Switzerland)

Published: March 19, 2024

Study on stability of rose anthocyanin extracts and physicochemical properties of complex with whey protein isolate after spray drying.

Study on stability of rose anthocyanin extracts and physicochemical properties of complex with whey protein isolate after spray drying.

Journal: Journal of food science

Published: January 09, 2024

Showing 1-12 of 52

Last Updated: 09/26/2026